modeling of mass transfer performance of hot-air drying

Development of a cocoa beans batch dryer

In conventional drying the hot air in contact with the wet beans is used to supply heat and carry away the vapourised moisture Musa-Makama [4] reported that hot-air drying of crops has been receiving much attention as an immediate alternative to sun-drying in developing countries Biomass (including plant and animals) is a renewable energy resource which is relatively abundant on the farm in

QUALITY PERFORMANCE ANALYSIS MASS TRANSFER

QUALITY PERFORMANCE ANALYSIS MASS TRANSFER PARAMETERS AND MODELING OF DRYING KINETICS OF SOYBEAN H Darvishi* Department of Biosystems Engineering Faculty of Agriculture University of Kurdistan P O Box: 416 Sanandaj Iran Phone: + (98) 087336277724 Fax: + (98) 08733624249 E-mail: H Darvishiuok ac ir (Submitted: August 15 2015 Revised: November 5 2015

Modeling of moisture diffusivity activation energy and

Goyal RK Kingsly ARP Manikantan MR Ilyas SM (2007) Mathematical modeling of thin layer drying kinetics of plum in a tunnel dryer J Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods Heat Mass Transf doi: 10 1007/s00231-014-1483-1 Google Scholar 20 Tasirin SM Kamarudin SK Jaafar K Lee KF (2007) The drying kinetics of

Theoretical model for simulation of the particles drying

and mass transfer study A Ghadami Jadval Ghadam* M Shanbehpour Department of Chemical Engineering Yasooj Branch Islamic Azad University Yasooj Iran Submitted March 24 2016 Accepted August 8 2016 In the current research the simulation of particle drying using gateway dryer was investigated through the MATLAB software also equations were numerically solved and the particle

Drying characteristics of Roselle (1): Mathematical

drying kinetics when the external resistance to heat and mass transfer is eliminated or minimized (Midilli et al 2002) A common way to achieve this is to carry out experiments using a thin-layer of the material being dried Numerous experimental and modeling efforts on single layer drying have been proposed Table1 presents twelve thin

MODELING OF MASS TRANSFER PERFORMANCE OF HOT

MODELING OF MASS TRANSFER PERFORMANCE OF HOT-AIR DRYING OF SWEET POTATO (Ipomoea batatas L ) SLICES Article Highlights • The sweet potato slices are forced convection dried by hot air in tunnel dryer • The drying models are investigated at different conditions • The effective diffusivities and activation energy are estimated Abstract In order to investigate the transfer characteristics

Experimental and modeling investigation of mass transfer

Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits Maskan (2001a) compared the hot air microwave and combined hot air-microwave drying for kiwifruits samples with respect to rehy- drationcharacteristics and shrinkage Chen Pirini and Ozilgen (2001) studied the simulationof making fruit leather They established the

Mathematical Modeling of a Tray Dryer for the Drying of

Since the drying medium is hot air the fundamental quantities whose values provides information about the batch drying are 1 Mass of moisture in the potato (solid phase) 2 Mass of moisture (humidity) in air (gas phase) 3 Energy of the potato 4 Energy of air Mass balance on potato (solid phase) S D M A W dt dx (1) Mass balance on air (gas

Mathematical modeling of microwave

2 Mathematical modeling of heat and mass transfer 2 1 Heat transfer modeling In order to explain the heating profile of grapes during microwave-assisted convective drying a mathematical model was proposed by applying one-dimensional heat transfer equation in cylindrical coordinates when the grape was assumed as an infinite cylinder Heat

MODELING OF THIN

quince during osmotic and convective drying (Radoj č in et al 2010) In commercial drying of food products convective hot air drying is the most widely used method From mathematical point of view the convective drying is a complex process of simultaneous heat and mass transfer within dried material and

Mathematical modeling of microwave

2 Mathematical modeling of heat and mass transfer 2 1 Heat transfer modeling In order to explain the heating profile of grapes during microwave-assisted convective drying a mathematical model was proposed by applying one-dimensional heat transfer equation in cylindrical coordinates when the grape was assumed as an infinite cylinder Heat

SHENG FANG MATHEMATICAL MODELING AND EFFECT OF

rage Convective drying by hot air is a common tech-nology for food postharvest processing because of its large scalability and easy to performance [3 4] How-ever hot air drying is a high energy consumption process It is a complex process containing both the heat and mass transfer where water is transferred

Modeling of moisture diffusivity activation energy and

Goyal RK Kingsly ARP Manikantan MR Ilyas SM (2007) Mathematical modeling of thin layer drying kinetics of plum in a tunnel dryer J Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods Heat Mass Transf doi: 10 1007/s00231-014-1483-1 Google Scholar 20 Tasirin SM Kamarudin SK Jaafar K Lee KF (2007) The drying kinetics of

Influence of Blanching Pretreatment on the Drying

Convective drying by hot air is a complex process containing both the heat and mass transfer where water is transferred from the inside of agriculture products to the gaseous phase by diffusion The total energy consumption in hot air drying process depends on many factors including air temperature time and air velocity [6] On the other hand although the increase of process temperature can

Mathematical Modeling of Heat and Mass Transfer in

Mathematical Modeling of Heat and Mass Transfer in Energy Science and Engineering Publishing date 19 Jul 2013 Status Published Submission deadline 01 Mar 2013 Lead Editor Zhijun Zhang 1 Guest Editors Hua-Shu Dou 2 | Ireneusz Zbicinski 3 | Zhonghua Wu 4 | Jun Liu 5 1 Institute of Process Equipment and Environmental Engineering School of Mechanical Engineering and Automation

Modeling Drying Characteristics of Terebinth Fruit Under

Since heat and mass transfer and quality changes during drying of terebinth fruit with infrared fluid bed method is not described in the literature Goals of this research were study the effects of different infrared drying conditions on the drying kinetic and physical parameters of terebinth fruit To predict moisture during drying process five mathematical models were used Experiments were

Drying Characteristics of Agricultural Products under

Purpose: Drying is one of the most widely used methods for preserving agricultural products or food The main purpose of drying agricultural products is to reduce their water content for minimizing microbial spoilage and deterioration reaction during storage Methods: Although numerous drying methods are successfully applied to dehydrate various agricultural products with little drying time

A Solar Timber Drying System: Experimental Performance

For the system modeling two sets of equations were used to describe the heat and mass transfer inside the collector and the drying unit and these were numerically solved using the finite difference method The values of the predicted moisture content and those obtained from the experiment were in reasonable agreement The payback period of this drying system is 3 6 years

MODELING OF THIN

quince during osmotic and convective drying (Radoj č in et al 2010) In commercial drying of food products convective hot air drying is the most widely used method From mathematical point of view the convective drying is a complex process of simultaneous heat and mass transfer within dried material and

Research Article Mathematical Modeling on Combined Mid

heat and mass transfer (Yilbas et al 2003) Currently two methods are used in BJ One is air drying which is a low energy-consumption but time-consuming so it is not common in industrial production The other is Hot Air (HA) drying which can save more time compared with air drying but energy-consuming for its low thermal conductivity and case hardening of material (Afzal et al 1999

Characteristics and Kinetics of Microwave Drying for

Water content and dehydration rate of oyster subjected to microwave drying at various microwave intensities were determined The effect of microwave intensity on rehydration rate shrinkage rate and surface color of dried oyster were explored The results showed that dehydration rate was improved and drying time was shortened with increasing microwave intensity The time required for microwave

Drying characteristics and mathematical model of hot air

Hot-air drying of carrot was studied and the speed of drying and rehydration radio affected by air temperature thickness and wind speed was analyzed The results showed that the higher the wind speed and air temperature was the faster the carrot dried and the worse the rehydration was the thinner the slice thickness got the higher the drying rate was and the worse the rehydration was

Heat and moisture transfer performance of thin cotton

25/10/2018Further experiments were conducted to test the heat and moisture transfer performance of the fabric and the experimental results agree reasonably well with the calculations Keywords impingement drying heat and moisture transfer cotton fabric moisture content heat setting References 1 Zhang YB Jia R Modeling for heat-exchangers of heat-setting machine In: Deng H

Flash Drying of Coir Pith as an Alternative to Sun Drying

Drying kinetics and mathematical modeling of hot air drying of coconut coir pith Juliana Aparecida Fernando A D U S Amarasinghe Medicine SpringerPlus 2016 VIEW 1 EXCERPT Optimization of drying parameters of 's eye chilli in a fluidized bed dryer Siti Masrinda Tasirin Siti Kartom Kamarudin Jaharah Abd Ghani Kok Foong Lee Chemistry 2007 Drying characteristics of sweet

Thin

modeling of mass transfer during drying Therefore the objective of this research was to model moisture ratio by semi-empirical and intelligent models during different drying processes (i e sun air hot air and microwave drying) of tea leaves Materials and Methods Sample collection and thin-layer drying Whole tea leaves (Chinese hybrid variety) obtained from a tea farm in Lahijan city in