The rapid growth of interest in powders and their surface properties in many diverse industries prompted the writing of this book for those who have the need to make meaningful measurements without the benefit of years of experience. It is intended as an introduction to some of the elementary theory and experimental methods used to study the surface area, porosity and density of powders. It may be found useful by those with little or no training in solid surfaces who have the need to quickly learn the rudiments of surface area, density and pore-size measurements. Syosset, New York S. Lowell May, 1983 J. E. Shields Xl List of symbols Use of symbols for purposes other than those indicated in the following list are so defined in the text. Some symbols not shown in this list are defined in the text. d adsorbate cross-sectional area A area; condensation coefficient; collision frequency C BET constant c concentration D diameter; coefficient of thermal diffusion E adsorption potential f permeability aspect factor F flow rate; force; feed rate 9 gravitational constant G Gibbs free energy GS free surface energy h heat of immersion per unit area; height H enthalpy Hi heat of immersion Hsv heat of adsorption BET intercept; filament current k thermal conductivity; specific reaction rate K Harkins-Jura constant I length L heat of liquefaction M mass M molecular weight n number of moles N number of molecules; number of particles N Avagadro's number .

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.

Carbonate Reservoirs: Porosity, Evolution and Diagenesis in a Sequence Stratigraphic Framework

Over the last three decades, advances in modeling flow, heat, and mass transfer through a porous medium have dramatically transformed engineering applications. Comprehensive and cohesive, Handbook of Porous Media, Second Edition presents a compilation of research related to heat and mass transfer including the development of practical applications

Focuses on the effects of porosity and microcracking on the physical properties of ceramics, particularly nominally single phase ceramics. The book elucidates the fundamental interrelationships determining the development and use of materials for actual and potential engineering needs. It aims to help in the understanding of porosity effects on other materials, from ceramic composties, cements and plasters to rocks, metals and polymers.;College or university bookshops may order five or more copies at a special student price, available on request.

Although the empirical treatment of fluid flow and heat transfer in porous media is over a century old, only in the last three decades has the transport in these heterogeneous systems been addressed in detail. So far, single-phase flows in porous media have been treated or at least formulated satisfactorily, while the subject of two-phase flow and the related heat-transfer in porous media is still in its infancy. This book identifies the principles of transport in porous media and compares the avalaible predictions based on theoretical treatments of various transport mechanisms with the existing experimental results. The theoretical treatment is based on the volume-averaging of the momentum and energy equations with the closure conditions necessary for obtaining solutions. While emphasizing a basic understanding of heat transfer in porous media, this book does not ignore the need for predictive tools; whenever a rigorous theoretical treatment of a phenomena is not avaliable, semi-empirical and empirical treatments are given.

This is the definitive work on the subject by one of the world's foremost hydrologists, designed primarily for advanced undergraduate and graduate students. 335 black-and-white illustrations. Exercises, with answers.