The sublimation-condensation model, developed for freeze drying of unsaturated porous media in the author’s previous work, is analyzed numerically. The moisture redistribution in the sublimation-condensation region is taken into account in this model. The calculations show that the saturation of ice in the sublimation-condensation region will obviously decrease, and its effects on heat and mass transfer cannot be neglected for microwave freeze-drying of unsaturated porous media. The microwave freeze-drying tests of unsaturated beef are carried out. The experimental results show that the drying time is approximately proportional to the initial saturation of beef. Moreover the sublimation-condensation model is validated by the experimental results. These results show that the sublimation-condensation model agrees better with experimental results than the sublimation interface model.
The Effects of Sublimation-Condensation Region on Heat and Mass Transfer During Microwave Freeze Drying
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Wang, Z. H., and Shi, M. H. (August 1, 1998). "The Effects of Sublimation-Condensation Region on Heat and Mass Transfer During Microwave Freeze Drying." ASME. J. Heat Transfer. August 1998; 120(3): 654–660. https://doi.org/10.1115/1.2824333
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