Investigation of heat and moisture transfer during solids drying.

摘要

In the present study, analytical and numerical analysis of the heat and moisture transfer during drying of food products of regular geometries is carried out. The analysis is based on fundamental laws of heat conduction and moisture diffusion. Analytical models of heat conduction and moisture diffusion for one-dimensional rectangular slab, cylinder and sphere are examined for drying applications. Two-dimensional analysis of heat and moisture transfer of regular shaped products subjected to drying is carried out using explicit finite-difference scheme. Computer programs are developed to determine the temperature and moisture distributions inside the products subjected to drying. Moreover, the results predicted are compared with the experimental data obtained from the literature and it is found that they are in good agreement.;New drying correlations in terms of drying process parameters and moisture transfers parameters are developed. The development of new correlations is based on experimental drying data taken from various sources in the literature. In addition, the moisture distribution profiles obtained from the correlations developed are validated using the experimental drying profiles available in the literature.