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Computational Thermal Sciences: An International Journal

Publication de 6  numéros par an

ISSN Imprimer: 1940-2503

ISSN En ligne: 1940-2554

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.5 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00017 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.28 SJR: 0.279 SNIP: 0.544 CiteScore™:: 2.5 H-Index: 22

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FINITE ELEMENT LEGENDRE WAVELET GALERKIN APPROACH IN INVESTIGATION OF NON-FOURIER'S AND NON-FICK'S EFFECTS ON HEAT AND MASS TRANSFER DURING DRYING OF FOODS

Volume 10, Numéro 6, 2018, pp. 493-519
DOI: 10.1615/ComputThermalScien.2018019984
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RÉSUMÉ

In this article, we developed a single phase lag model (SPL) on heat mass transfer within foods of different geometrical configurations such as slab, cylinder, or sphere, under the most generalized boundary conditions in application of drying of foods. The present model is a generalization of diffusion model, Luikov's model, and Chang and Weng's, and Win-Jin et al.'s model. The finite element Legendre wavelet Galerkin method (FELWGM) is used in the solution. The discretization in space and then application of Legendre wavelet Galerkin method converts the problem into a coupled system of Sylvester equations. The use of the Kronecker product of matrices and then application of the Gauss elimination method provides a solution. Stability analysis of the present method is provided. In the absence of relaxation time, the present model is Chang and Weng's and Win-Jin et al.'s model. In this case, the solution obtained by the present method is approximately the same as that obtained by Win-Jin et al. Again, in a particular case, the solution obtained by the present method is compared with an exact analytical solution obtained using Laplace transform technique and are exactly the same. The whole analysis is done in nondimensional form. The effect of shape (slab, cylinder, or sphere) in the process of heat and mass transfer is discussed in detail. The slab shape of foods takes higher time than the spherical shape of foods and less time than the cylindrical shape of food in drying. Furthermore, the effects of relaxation time parameter (η0, η1), Luikov number (Lu), Kirpichev number (Kiq, Kim), Biot number (Biq, Bim), Kossovich number (Ko), Predvoditelev number (Pd1, Pd2), and Possnov number (Pn) on heat and mass transfer are discussed in detail for the slab shape of foods.

CITÉ PAR
  1. Chaudhary Rajneesh Kumar, Rai Kabindra Nath, Singh Jitendra, A study for multi-layer skin burn injuries based on DPL bioheat model, Journal of Thermal Analysis and Calorimetry, 146, 3, 2021. Crossref

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