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- 村田 敏
- 九州大学農学部
書誌事項
- タイトル別名
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- Action of Attached Water Drop Drying on the Surface of Satsuma Orange(<I>Cirus unshiu</I> Marc)
- 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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説明
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.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 23 (9), 409-414, 1976
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681382873216
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- NII論文ID
- 130003966789
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1729678
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- 使用不可