Abstract
A control volume formulation and solution of a set of one way coupled heat and diffusive moisture transferequations to improve graindrying simulation of threedimensional food material is presented. The model assumes that themoisture diffuses to the outer boundaries of the food material in liquid form and that evaporation takes place only at thesurface of the food material. The solution procedure developed uses a fully implicit time stepping scheme. Application wasmade to the drying of barley, soybean, and starch. The model was solved in threedimensional Cartesian coordinates and wasextended to other geometries using an equivalent surfacetovolume ratio index. Among the products tested, the maximumdeviation between experimental and simulation results was 3C in temperature for barley drying and 5% moisture (d.b.) forsoybean drying. The overall predictions agreed well with the available experimental data and show a good potential forapplication in grain and food drying.
Published Version
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