{"id":{"repo_id":"greece","oai_identifier":"oai:10442/1121"},"canonical_url":"https://search.dev.ndltd.org/etd/greece/oai:10442/1121","repository":{"repo_id":"greece","name":"Greek National Archive of PhD Theses","base_url":"https://phdtheses.ekt.gr/eadd_oai/request"},"display":{"title":"ΕΦΑΡΜΟΓΗ ΤΩΝ ΑΡΧΩΝ ΜΕΤΑΦΟΡΑΣ ΜΑΖΑΣ ΚΑΙ ΘΕΡΜΟΤΗΤΑΣ ΣΤΗΝ ΞΗΡΑΝΣΗ ΤΡΟΦΙΜΩΝ","abstract":"A MATHEMATICAL MODEL FOR THE DRYING OF FOOD MATERIALS WAS DEVELOPED, WHICH TAKES SHRINKAGE INTO ACCOUNT AS A FUNDAMENTAL PART OF THE DRYING OPERATION. THE THERMOPHYSICAL PROPERTIES OF RAISINS AND THE HEAT AND MASS TRANSFER COEFFICIENTS, REQUIRED FOR THE SOLUTION, WERE MEASURED EXPERIMENTALLY FOR SULTANA GRAPES, USING DRYING EXPERIMENTS. FINALLY, BASED ON THIS MODEL, AN INDUSTRIAL DRYER FOR SULTANA GRAPES WAS DESIGNED AND OPTIMIZED.","abstract_html":"A MATHEMATICAL MODEL FOR THE DRYING OF FOOD MATERIALS WAS DEVELOPED, WHICH TAKES SHRINKAGE INTO ACCOUNT AS A FUNDAMENTAL PART OF THE DRYING OPERATION. THE THERMOPHYSICAL PROPERTIES OF RAISINS AND THE HEAT AND MASS TRANSFER COEFFICIENTS, REQUIRED FOR THE SOLUTION, WERE MEASURED EXPERIMENTALLY FOR SULTANA GRAPES, USING DRYING EXPERIMENTS. FINALLY, BASED ON THIS MODEL, AN INDUSTRIAL DRYER FOR SULTANA GRAPES WAS DESIGNED AND OPTIMIZED.","abstract_has_math":false,"creators":["Βαγενάς, Γεώργιος"],"institution":"Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ)","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1989,"date_issued":"1989","date_published":"1989","updated_at":"2026-07-24T02:24:43Z","subjects":["DRYING OF FOODSTUFFS","EXPERIMENTAL VALIDATION","Heat transfer","INDUSTRIAL DRYER FOR SULTANA GRAPES","MASSTRANSFER","Mathematical model","SULTANA GRAPES","Μαθηματικό πρότυπο","Μεταφορά θερμότητας","Μεταφορά μάζας","ΞΗΡΑΝΣΗ ΤΡΟΦΙΜΩΝ","ΞΗΡΑΝΤΗΡΑΣ ΣΤΑΦΙΔΑΣ","ΠΕΙΡΑΜΑΤΙΚΗ ΕΠΑΛΗΘΕΥΣΗ","ΣΤΑΦΙΔΑ ΣΟΥΛΤΑΝΙΝΑ","Engineering and Technology","Chemical Engineering","Επιστήμες Μηχανικού και Τεχνολογία","Επιστήμη Χημικού Μηχανικού"],"languages":["gre"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/1121"],"render_values":[{"text":"10.12681/eadd/1121","href":"https://doi.org/10.12681/eadd/1121","code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10442/hedi/1121","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Βαγενάς, Γεώργιος"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["1989"]},{"key":"dc:publisher","label":"Institution","values":["Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ)","National Technical University of Athens (NTUA)"]},{"key":"dc:type","label":"Dc Type","values":["PhD Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["DRYING OF FOODSTUFFS","EXPERIMENTAL VALIDATION","Heat transfer","INDUSTRIAL DRYER FOR SULTANA GRAPES","MASSTRANSFER","Mathematical model","SULTANA GRAPES","Μαθηματικό πρότυπο","Μεταφορά θερμότητας","Μεταφορά μάζας","ΞΗΡΑΝΣΗ ΤΡΟΦΙΜΩΝ","ΞΗΡΑΝΤΗΡΑΣ ΣΤΑΦΙΔΑΣ","ΠΕΙΡΑΜΑΤΙΚΗ ΕΠΑΛΗΘΕΥΣΗ","ΣΤΑΦΙΔΑ ΣΟΥΛΤΑΝΙΝΑ","Engineering and Technology","Chemical Engineering","Επιστήμες Μηχανικού και Τεχνολογία","Επιστήμη Χημικού Μηχανικού"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["gre"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/1121","http://hdl.handle.net/10442/hedi/1121"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["A MATHEMATICAL MODEL FOR THE DRYING OF FOOD MATERIALS WAS DEVELOPED, WHICH TAKES SHRINKAGE INTO ACCOUNT AS A FUNDAMENTAL PART OF THE DRYING OPERATION. THE THERMOPHYSICAL PROPERTIES OF RAISINS AND THE HEAT AND MASS TRANSFER COEFFICIENTS, REQUIRED FOR THE SOLUTION, WERE MEASURED EXPERIMENTALLY FOR SULTANA GRAPES, USING DRYING EXPERIMENTS. FINALLY, BASED ON THIS MODEL, AN INDUSTRIAL DRYER FOR SULTANA GRAPES WAS DESIGNED AND OPTIMIZED.","ΑΝΑΠΤΥΧΘΗΚΕ ΕΝΑ ΜΑΘΗΜΑΤΙΚΟ ΠΡΟΤΥΠΟ ΞΗΡΑΝΣΗΣ, ΤΟ ΟΠΟΙΟ ΠΕΡΙΛΑΜΒΑΝΕΙ ΤΗ ΣΥΡΡΙΚΝΩΣΗ ΤΟΥ ΠΡΟΙΟΝΤΟΣ ΣΑΝ ΒΑΣΙΚΟ ΣΤΟΙΧΕΙΟ ΤΩΝ ΥΠΟΛΟΓΙΣΜΩΝ. ΜΕΤΡΗΘΗΚΑΝ ΠΕΙΡΑΜΑΤΙΚΑ ΟΙ ΘΕΡΜΟΦΥΣΙΚΕΣ ΙΔΙΟΤΗΤΕΣ ΚΑΙ ΟΙ ΣΥΝΤΕΛΕΣΤΕΣ ΜΕΤΑΦΟΡΑΣ ΜΑΖΑΣ ΚΑΙ ΘΕΡΜΟΤΗΤΑΣ ΓΙΑ ΤΗΝ ΠΕΡΙΠΤΩΣΗ ΤΗΣ ΞΑΝΘΗΣ ΣΤΑΦΙΔΑΣ, ΤΑ ΟΠΟΙΑ ΕΠΑΛΗΘΕΥΣΑΝ ΤΟ ΜΑΘΗΜΑΤΙΚΟ ΠΡΟΤΥΠΟ ΠΟΥΠΡΟΤΑΘΗΚΕ ΣΤΑ ΠΛΑΙΣΙΑ ΤΗΣ ΠΑΡΟΥΣΑΣ ΕΡΓΑΣΙΑΣ. ΤΕΛΟΣ ΣΧΕΔΙΑΣΤΗΚΕ ΚΑΙ ΑΡΙΣΤΟΠΟΙΗΘΗΚΕ ΕΝΑΣ ΒΙΟΜΗΧΑΝΙΚΟΣ ΞΗΡΑΝΤΗΡΑΣ ΣΤΑΦΙΔΑΣ."]},{"key":"dc:title","label":"Title","values":["ΕΦΑΡΜΟΓΗ ΤΩΝ ΑΡΧΩΝ ΜΕΤΑΦΟΡΑΣ ΜΑΖΑΣ ΚΑΙ ΘΕΡΜΟΤΗΤΑΣ ΣΤΗΝ ΞΗΡΑΝΣΗ ΤΡΟΦΙΜΩΝ","AN APPLICATION OF HEAT AND MASS TRANSFER PRINCIPLES TO THE DRYING OF FOOD MATERIALS"]}]}],"canonical_facts":{"dc:creator":["Βαγενάς, Γεώργιος"],"dc:date":["1989"],"dc:description":["A MATHEMATICAL MODEL FOR THE DRYING OF FOOD MATERIALS WAS DEVELOPED, WHICH TAKES SHRINKAGE INTO ACCOUNT AS A FUNDAMENTAL PART OF THE DRYING OPERATION. THE THERMOPHYSICAL PROPERTIES OF RAISINS AND THE HEAT AND MASS TRANSFER COEFFICIENTS, REQUIRED FOR THE SOLUTION, WERE MEASURED EXPERIMENTALLY FOR SULTANA GRAPES, USING DRYING EXPERIMENTS. FINALLY, BASED ON THIS MODEL, AN INDUSTRIAL DRYER FOR SULTANA GRAPES WAS DESIGNED AND OPTIMIZED.","ΑΝΑΠΤΥΧΘΗΚΕ ΕΝΑ ΜΑΘΗΜΑΤΙΚΟ ΠΡΟΤΥΠΟ ΞΗΡΑΝΣΗΣ, ΤΟ ΟΠΟΙΟ ΠΕΡΙΛΑΜΒΑΝΕΙ ΤΗ ΣΥΡΡΙΚΝΩΣΗ ΤΟΥ ΠΡΟΙΟΝΤΟΣ ΣΑΝ ΒΑΣΙΚΟ ΣΤΟΙΧΕΙΟ ΤΩΝ ΥΠΟΛΟΓΙΣΜΩΝ. ΜΕΤΡΗΘΗΚΑΝ ΠΕΙΡΑΜΑΤΙΚΑ ΟΙ ΘΕΡΜΟΦΥΣΙΚΕΣ ΙΔΙΟΤΗΤΕΣ ΚΑΙ ΟΙ ΣΥΝΤΕΛΕΣΤΕΣ ΜΕΤΑΦΟΡΑΣ ΜΑΖΑΣ ΚΑΙ ΘΕΡΜΟΤΗΤΑΣ ΓΙΑ ΤΗΝ ΠΕΡΙΠΤΩΣΗ ΤΗΣ ΞΑΝΘΗΣ ΣΤΑΦΙΔΑΣ, ΤΑ ΟΠΟΙΑ ΕΠΑΛΗΘΕΥΣΑΝ ΤΟ ΜΑΘΗΜΑΤΙΚΟ ΠΡΟΤΥΠΟ ΠΟΥΠΡΟΤΑΘΗΚΕ ΣΤΑ ΠΛΑΙΣΙΑ ΤΗΣ ΠΑΡΟΥΣΑΣ ΕΡΓΑΣΙΑΣ. ΤΕΛΟΣ ΣΧΕΔΙΑΣΤΗΚΕ ΚΑΙ ΑΡΙΣΤΟΠΟΙΗΘΗΚΕ ΕΝΑΣ ΒΙΟΜΗΧΑΝΙΚΟΣ ΞΗΡΑΝΤΗΡΑΣ ΣΤΑΦΙΔΑΣ."],"dc:identifier":["10.12681/eadd/1121","http://hdl.handle.net/10442/hedi/1121"],"dc:language":["gre"],"dc:publisher":["Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ)","National Technical University of Athens (NTUA)"],"dc:subject":["DRYING OF FOODSTUFFS","EXPERIMENTAL VALIDATION","Heat transfer","INDUSTRIAL DRYER FOR SULTANA GRAPES","MASSTRANSFER","Mathematical model","SULTANA GRAPES","Μαθηματικό πρότυπο","Μεταφορά θερμότητας","Μεταφορά μάζας","ΞΗΡΑΝΣΗ ΤΡΟΦΙΜΩΝ","ΞΗΡΑΝΤΗΡΑΣ ΣΤΑΦΙΔΑΣ","ΠΕΙΡΑΜΑΤΙΚΗ ΕΠΑΛΗΘΕΥΣΗ","ΣΤΑΦΙΔΑ ΣΟΥΛΤΑΝΙΝΑ","Engineering and Technology","Chemical Engineering","Επιστήμες Μηχανικού και Τεχνολογία","Επιστήμη Χημικού Μηχανικού"],"dc:title":["ΕΦΑΡΜΟΓΗ ΤΩΝ ΑΡΧΩΝ ΜΕΤΑΦΟΡΑΣ ΜΑΖΑΣ ΚΑΙ ΘΕΡΜΟΤΗΤΑΣ ΣΤΗΝ ΞΗΡΑΝΣΗ ΤΡΟΦΙΜΩΝ","AN APPLICATION OF HEAT AND MASS TRANSFER PRINCIPLES TO THE DRYING OF FOOD MATERIALS"],"dc:type":["PhD Thesis"]},"updated_at":"2026-07-24T02:24:43Z"}