Heat-fluid-solid coupling heat transfer analysis and parameter optimization in walnut drying device based on finite element method

Abstract

The moisture content of freshly picked walnuts is very high. In order to facilitate storage and transportation, it needs to be dried to prevent mildew. In this study, the pre-drying simulation and experimental study were carried out on the walnut drying equipment made by the research group to determine the optimal drying parameters. The effects of different inlet temperatures (353K, 373K, 393K), drying wind speeds (1.1 m/s, 1.4 m/s, 1.7 m/s) and drying time (30min, 45min, 60min) on the temperature and velocity fields of fluid and walnuts in the drying device were investigated by using the orthogonal test method of three factors and three levels. FLUENT software was used to simulate the drying process of open walnuts under hot air heating, and the distribution of fluid temperature field and velocity field in the drying device and the temperature change law of walnuts were obtained. The results show that when the inlet temperature is 393K, the inlet velocity is 1.7 m/s, and the drying time is 45min, the temperature field distribution of fluid and walnut in the drying device is the best and the change is the most uniform. In addition, the temperature change of the simulation results is consistent with the test results through experiments, which verifies the reliability of the simulation results. In order to more accurately simulate the change law of temperature and humidity transfer in hot air drying of walnuts, the walnut was modeled as a sphere consisting of three layers: walnut shell, air gap and walnut kernel. The reliability of the parameters was verified by surface response analysis. Taking inlet temperature, velocity and drying time as influencing factors and temperature change rate as evaluation index, the determination coefficient of regression model was R2 = 0.9966, and the correction determination coefficient Adj. R2 = 0.9922, indicating three influences. This study provides a theoretical basis for determining the optimum operating parameters of open walnut pre-drying, and has application value for walnut food processing.