Action of Attached Water Drop Drying on the Surface of Satsuma Orange(<I>Cirus unshiu</I> Marc)
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- MURATA SATOSHI
- Faculty of Agriculture, Kyushu University
Bibliographic Information
- Other Title
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- 温州ミカン表面付着水滴の乾燥中の挙動
- ウンシュウ ミカン ヒョウメン フチャク スイテキ ノ カンソウチュウ ノ キ
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Abstract
It was found that the drying processes of the water drop attached to the surface of Satsuma Orange(Citrus unshiu Marc.)were divided into two steps: (1) drying with the constant area of the attached base of the drop, and (2) drying with the shrinking area, The shrinking of the area began when the contact angle became sma11er than the critical value(backward contact angle), and the shrinking proceeded at a uniform rate that meant a constant radius of the curvature of the drop. From these observations the following formulae for the estimation of the drying period were derived:<BR>t=2√w0wcr/0.8/R, w0/0.8<wcr<BR>t=(w0/0.8+wcr)/R, w0/0.8>wcr<BR>where R: average drying rate per unit wetted area [mg/mmm2·sec]<BR>w0: initial average mass of water per unit area of the orange surface [mg/mmm2]<BR>wr: critical mass of water drop per unit attached area to the surface determined by the critical contact angle (φcr=10°27')[mg/mmm2]<BR>The calculated values by the formulae agreed with the observed values.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 23 (9), 409-414, 1976
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681382873216
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- NII Article ID
- 130003966789
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- NII Book ID
- AN00192587
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- NDL BIB ID
- 1729678
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- ISSN
- 00290394
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed