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Mathematical Modeling of Sucrose Hydrolysis with Product and Substrate Inhibition
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作者 Brunella Ascione rino apicella Vittorio Romano 《Engineering(科研)》 2020年第4期280-289,共10页
In this work, the enzymatic hydrolysis reaction of sucrose through invertase under unsteady-state conditions has been investigated. The aim is to evaluate the inhibition phenomena influence on the reaction rate and, t... In this work, the enzymatic hydrolysis reaction of sucrose through invertase under unsteady-state conditions has been investigated. The aim is to evaluate the inhibition phenomena influence on the reaction rate and, then, on the concentration and temperature profiles by simulating the process in a tubular reactor, varying the enzyme concentration and the reactant mixture velocity. The transport phenomena considered during the enzymatic hydrolysis process have been described by means of unsteady-state momentum, mass and energy balance equations, taking into account molecular and convective transport and generation terms. Interpretation and discussion of the results obtained by FEM resolution of PDEs involved allow to understand the relevance of the operating parameters. 展开更多
关键词 SUCROSE HYDROLYSIS PRODUCT and Substrate Inhibitions Transport PHENOMENA FINITE Element Method
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Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods
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作者 rino apicella Vittorio Romano 《Engineering(科研)》 2019年第1期1-13,共13页
Microwave heating of liquid foods in laminar flow through a circular tube has been modeled. In particular, skim milk as a Newtonian fluid and apple sauce and tomato sauce as non-Newtonian fluids have been considered. ... Microwave heating of liquid foods in laminar flow through a circular tube has been modeled. In particular, skim milk as a Newtonian fluid and apple sauce and tomato sauce as non-Newtonian fluids have been considered. The temperature profiles have been obtained solving the motion and energy equations in transient regime and Maxwell’s equations in the frequency domain. Numerical resolution of Finite Element Method has been implemented in Comsol Multiphysics. The generation term due to the microwave heating has been evaluated according both to Lambert’s law and Poynting theorem. Finally, a comparison between the two methods has been made in order to check to what extent the results obtained with the simpler Lambert’s law approximation are comparable with those deriving from the exact solution of Maxwell equations. Dielectric properties are considered to be temperature dependent. 展开更多
关键词 Continuous Microwave HEATING Lambert’s LAW MAXWELL EQUATIONS Poynting THEOREM Non-Newtonian FLUIDS FEM
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Microwave Heating of Liquid Foods
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作者 Vittorio Romano rino apicella 《Engineering(科研)》 2015年第6期297-306,共10页
A mathematical model has been formulated to describe the heat transfer in liquid foods flowing in circular ducts, subjected to microwave irradiations. Three types of liquids with different rheological behavior are con... A mathematical model has been formulated to describe the heat transfer in liquid foods flowing in circular ducts, subjected to microwave irradiations. Three types of liquids with different rheological behavior are considered: skim milk (Newtonian), apple sauce and tomato sauce as non-New-tonian fluids. Each one can flow with different velocities but always in laminar way. The temperature profiles have been obtained solving the transient momentum and heat equations by numerical resolution using the Finite Element Method. The generation term due to the microwave heating has been evaluated according to Lambert’s law. Dielectric properties are considered to be temperature dependent. 展开更多
关键词 CONTINUOUS MICROWAVE HEATING Lambert’s LAW Non-Newtonian FLUIDS FEM
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Influence of Radial Dimension and Electric Field on a Microwave-Assisted Esterification
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作者 Vittorio Romano rino apicella 《Engineering(科研)》 CAS 2022年第11期497-509,共13页
Enzymatic synthesis of ethyl hexanoate from hexanoic acid and ethanol in a solvent-free system, carried out at optimum conditions, has been modeled. The process follows a Ping-Pong Bi-Bi reaction rate and it is endoth... Enzymatic synthesis of ethyl hexanoate from hexanoic acid and ethanol in a solvent-free system, carried out at optimum conditions, has been modeled. The process follows a Ping-Pong Bi-Bi reaction rate and it is endothermic, so microwave heating is provided to prevent its shutdown. The mathematical model has been numerically solved with the FEM method. Results show that microwave heating can be successfully used to carry out this kind of reaction. 展开更多
关键词 Enzymatic Kinetics Microwave Heating FEM
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