Abstract
Heat and mass transfer plays a major role in food processing. During storage of food due to environmental conditions, the food is dehydrated and leads to a loss in weight. To maintain the food quality, basically drying method is used. Food material with a high quantity of moisture content experiences shrinkage during the drying process. The main aim of this present work was to simulate the drying shrinkage-deformation mechanism of Solonum Melongena (Eggplant/Brinjal) during the drying process. Heat and mass transfer model is coupled with structural mechanics and solved by COMSOL Multi physics tool. The mathematical model is validated by hot air drying experiment, for different temperature condition was conducted to study the heat and mass transfer along with deformations, including stresses. Temperature and moisture distribution of brinjal (eggplant) during drying were uniform, during drying material changes in shapes/dimensions. This prediction of results will help maintain the ambient conditions and preserve food quality.
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