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Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry

✍ Scribed by Fabbri, Angelo; Cevoli, Chiara; Romani, Santina; Rosa, Marco Dalla

Book ID
122988367
Publisher
Elsevier
Year
2011
Weight
379 KB
Volume
1
Category
Article
ISSN
2211-601X

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In the current work, three-dimensional Navier-Stokes equations along with the energy and concentration equations for the fluid coupled with the energy and mass conservation equations for the solid (wood) are solved to study the transient heat and mass transfer during high thermal treatment of wood.