The drying kinetics of fermented cassava mash (gari), during the falling rate period, was studied in three dimensions, with respect to the progression of a drying front that has its geometry evolving axis-symmetrically in a direction towards the center of the particle and progresses at the same rate as the rate of removal of moisture from the particle. The model equation based on Fick’s second law was solved numerically in spherical coordinates and the average moisture content for each incremental interval (in dimensionless terms) plotted against dimensionless time values. The moisture content versus time curve had a good fit (R2 = 0.9997) with a model of the general form, MR = A exp (-ktn). The model was validated by using it to fit kinetic data from the drying of cassava particulate in a fluidized bed at 50°C.
展开▼
机译：在下降速率期间，从三个方面研究了发酵木薯（gari）的干燥动力学，干燥前沿的几何形状在朝着颗粒中心的方向对称地轴对称地发展。以与从颗粒中除去水分的速率相同的速率进行。基于Fick第二定律的模型方程在球坐标系中得到了数值求解，并针对每个无量纲时间值绘制了每个增量间隔（以无量纲术语表示）的平均水分含量。水分含量随时间变化的曲线与一般形式的模型MR = A exp（-ktn）拟合良好（R2 = 0.9997）。通过使用该模型拟合木薯颗粒在50°C流化床中干燥得到的动力学数据来验证该模型。
展开▼
