In food process operations of organic dusts thermal decomposition phenomena are possible. In this paper theoretical models are presented for the safe design of equipment employed to work on organic dusts, such as dryers. Models are based on the well known theories of Semenov (uniform internal temperature) and Frank-Kamenetskii (non uniform internal temperature) and they are also useful to verify the thermal stability of the apparatuses during the process activities.
Spigno, G., De Faveri, D. M., Safe design in Dryers for Food Industry, <<CHEMICAL AND BIOCHEMICAL ENGINEERING QUARTERLY>>, 2000; (14): 125-131 [https://hdl.handle.net/10807/231730]
Safe design in Dryers for Food Industry
Spigno, Giorgia;De Faveri, Dante Marco
2000
Abstract
In food process operations of organic dusts thermal decomposition phenomena are possible. In this paper theoretical models are presented for the safe design of equipment employed to work on organic dusts, such as dryers. Models are based on the well known theories of Semenov (uniform internal temperature) and Frank-Kamenetskii (non uniform internal temperature) and they are also useful to verify the thermal stability of the apparatuses during the process activities.
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