Spatial Reaction Engineering Approach (S-REA) as a Multiphase Drying Approach to Model the Heat Treatment of Wood under a Constant Heating Rate-Reference-Cited by-同舟云学术

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Spatial Reaction Engineering Approach (S-REA) as a Multiphase Drying Approach to Model the Heat Treatment of Wood under a Constant Heating Rate

Published:2013-04-23 Issue:18 Volume:52 Page:6242-6252
ISSN:0888-5885
Container-title:Industrial & Engineering Chemistry Research
language:en
Short-container-title:Ind. Eng. Chem. Res.

Author:

Putranto Aditya¹²,Chen Xiao Dong¹³

Affiliation:

1. Department of Chemical Engineering, Monash University, Clayton Campus, Melbourne, Victoria 3800, Australia

2. Department of Chemical Engineering, Parahyangan Catholic University, Jalan Ciumbuleuit 94, Bandung, Indonesia

3. College of Chemistry, Chemical Engineering and Material Science, Soochow University, Jiangsu Province, People Republic of China

Publisher

American Chemical Society (ACS)

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ie4000689

Reference58 articles.

1. Transient multiphase model for the high-temperature thermal treatment of wood

2. Review of disposal technologies for chromated copper arsenate (CCA) treated wood waste, with detailed analyses of thermochemical conversion processes

3. Wood modification by heat treatment: A review

4. The effects of thermal treatment on the mechanical properties of wild Pear (Pyrus elaeagnifolia Pall.) wood and changes in physical properties

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1. Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics;Food and Bioproducts Processing;2016-10

2. The Relative Activation Energy of Food Materials: Important Parameters to Describe Drying Kinetics;International Journal of Food Properties;2016-04-14

3. Microwave drying at various conditions modeled using the reaction engineering approach;Drying Technology;2016-03-22

4. Characteristic transport lengths (CTLs) in porous medium evaluated with classic diffusion solutions under infinite Biot number condition;Journal of Food Engineering;2015-12

5. Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA);Food Research International;2015-05

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