Abstract
The quality of dried product can be enhanced in cabinet tray dryers through a uniform distribution of drying air flow and temperature. In this work, a numerical investigation is conducted to examine the consequence of air movement on the quality of product dried in a convective tray dryer. The temperature and velocity contours of air in the drying chamber are numerically determined for three different geometries of cabinet tray dryer and are compared. A good harmony is found between the predicted data from CFD and experimental data from the literature. This work will enable us to optimize the drying chamber design for uniform dispersal of air flow and temperature and to improve quality of dried product for large scale applications.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Innovative Technology and Exploring Engineering
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
