Search for dissertations about: "Mass transfer resistance"
Showing result 1 - 5 of 59 swedish dissertations containing the words Mass transfer resistance.
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1. Mixture Effects in Shell-and-Tube Condensers. Theory and Calculations
Abstract : Zeotropic mixtures have come into more frequent use as working fluids (refrigerants) in heat pumps and air conditioning equipment due to the phase-out of ozone-depleting substances. Substantial drop in performance for shell-side condensation in shell-and-tube condensers when replacing a pure fluid with a mixture has been reported in the literature. READ MORE
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2. Transport Coefficients during Drying of Solids containing Multicomponent Mixtures
Abstract : This study investigated the transport coefficients involved in mass and heat transfer during the drying of a porous solid partially saturated with multicomponent mixtures. It included the coefficients governing liquid transport through the solid, the matrix of multicomponent diffusion coefficients in the liquid phase, and the effective thermal conductivity. READ MORE
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3. Clothing Evaporative Resistance: Its Measurements and Application in Prediction of Heat Strain
Abstract : Clothing evaporative resistance is one of the most important inputs for both the modelling and for standards dealing with thermal comfort and heat stress. It might be determined on guarded hotplates, on sweating manikins or even on human subjects. READ MORE
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4. Mass and Heat Transport in Dryer Fabrics - Experiments and Modelling
Abstract : A dryer fabric is used in the multi-cylinder dryer in order to improve the runnability of the web and to establish proper contact between the web and the hot cylinder, thus improving the heat transport. The dryer fabric separates the hot and moist paper from the ambient drying air and significantly influences the mass and heat transport. READ MORE
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5. Optimisation and modelling of aroma recovery by pervaporation
Abstract : During production of concentrated fruit juices, both physical and chemical losses of aroma compounds occur due to heat treatment such as pasteurisation and evaporation. This leads to an inferior quality of the final product. READ MORE