MODELISATION AND EXPERIMENTATION OF THE DRYING OF A LAYER OF A SHRINKABLE PRODUCT

摘要

A mathematical model has been developed to describe heat and massrntransfer, in the air drying of solid. The shrinkage is a fundamentalrnparameter of this model, as well as the variation of the thermophysicalrnproperties with the moisture content. The validation of the numerical resultsrnis made within experimental measurements of drying kinetics of rwornvarieties of grape.. The predicted temperature and moisture content agreedrnwith experimental results for the range of experimental conditions.