Solution of Diffusion Equations Involved in Drying Fruit Slice using Reduced Differential Transform Method

Drying is a complicated process that requires the simultaneous transfer of heat and mass. Mathematical modeling of the drying process in agro-products is important to encapsulate the original flavor and maintain nutritional value in dried food product. Models involving PDEs are solved that can be us...

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Bibliographic Details
Published in:IAENG international journal of applied mathematics 2024-05, Vol.54 (5), p.840-850
Main Authors: Yadav, Saroj R, Parmar, Parth T
Format: Article
Language:English
Subjects:
Diffusivity
Drying
Moisture
Temperature distribution
Thermal diffusivity
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Summary:Drying is a complicated process that requires the simultaneous transfer of heat and mass. Mathematical modeling of the drying process in agro-products is important to encapsulate the original flavor and maintain nutritional value in dried food product. Models involving PDEs are solved that can be used to maintain the moisture and temperature within a fruit slice by drying it. A new initiative is to produce dried fruit product due to increasing demand of dry fruits for easy storage. The aim of this work is to solve diffusion equations involving moisture and temperature that can be used to maintain the moisture and temperature within a fruit slice by drying it. The results are obtained analytically by solving the diffusion equations in ID, 2D and 3D using the reduced differential transform method. The results are then analyzed by changing the input parameters, such as moisture diffusivity and thermal diffusivity. Graphical plots of moisture and temperature distribution are analyzed for agreement between the results obtained and published numerical and experimental results.
ISSN:1992-9978
1992-9986