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H. Messaoudi

Researcher at University of Valenciennes and Hainaut-Cambresis

Publications -  4
Citations -  133

H. Messaoudi is an academic researcher from University of Valenciennes and Hainaut-Cambresis. The author has contributed to research in topics: Forced convection & Mass transfer coefficient. The author has an hindex of 4, co-authored 4 publications receiving 128 citations.

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Journal ArticleDOI

Determination of the average coefficient of internal moisture transfer during the drying of a thin bed of potato slices

TL;DR: In this article, the authors developed a calculation pattern stemming from the two main equations expressing the drying process: the heat equation in a porous medium applied to the product arranged in a bed of particles and the equation of the drying rate using the Combes transfer pattern.
Journal ArticleDOI

Numerical and experimental study of dryer in forced convection

TL;DR: In this article, a numerical simulation model is developed to predict the forced convection performance of a dryer taking into account the shrinkage phenomenon of the products during the drying process, and the experimental results of the potato drying are obtained in climatic conditions similar to conditions found in natural open-air drying when the dryer is fed by air heated by a solar air flat plate collector.
Journal ArticleDOI

Experimental study of thermal performance improvement of a solar air flat plate collector through the use of obstacles: application for the drying of ‘yellow onion’

TL;DR: In this paper, the flat plate flat plate solar collector is used for drying an agricultural product (Yellow Onion) in a solar energy simulation, and the results show that the drying times obtained with the proposed systems are very interesting.
Proceedings ArticleDOI

Numerical and experimental study of the drying of a potato in forced convection in a drier with racks

TL;DR: In this article, a mathematical model of numerical simulation based on the balance equations of heat and mass was developed to predict the performances in forced convection of a foodstuffs drier, taking account of shrinkage phenomenon of the product during the drying process as well as variations of its thermal and physical properties.