Abstract
In this paper, a three-dimensional mathematical model is used to investigate the distribution of the temperature and moisture content in the shrimp through two different approaches as two modes of simulation. The governing equations, including heat and mass transfer, are discretized utilizing the finite element method and solved numerically by applying initial as well as boundary conditions and employing COMSOL Multiphysics® software (version 5.4). At the beginning of the drying, the heat is transferred from the hot air to the shrimp quickly, then follows a slower trend, leading to only moisture transfer. The numerical results of the two modes are presented and compared against experimental data from a natural convection type of shrimp dryer. The simulation results in the first and second modes show 39.7% and 4.41% deviation compared to the experimental results, respectively. In addition, the effect of the moisture diffusion coefficient on the moisture content is investigated.
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