Food Engineering
The temperature reached by a wetted surface in a moving air stream at steady state, where evaporative cooling balances heat gain from the air.
Used in food drying and cold storage design to understand how effectively air can cool or dry a product through evaporation.
A chart relating dry bulb temperature, wet bulb temperature, humidity ratio, relative humidity and enthalpy of moist air.
Atomising a liquid feed into a hot air stream so droplets dry almost instantly into powder.
The first stage of drying, in which free surface water evaporates at a steady rate and the surface stays at the wet bulb temperature.
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