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Numerical modeling of convective drying of food with spatially dependent transfer coefficient in a turbulent flow field
A numerical model is developed for prediction of transient moisture content of food materials. The moisture transfer is modeled considering diffusion of liquid water from inner layer to outer surface of the food material followed by evaporation of water from the surface to the dry air which flows ov...
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Published in: | International journal of thermal sciences 2014-04, Vol.78 (78), p.145-157 |
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Main Authors: | , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | A numerical model is developed for prediction of transient moisture content of food materials. The moisture transfer is modeled considering diffusion of liquid water from inner layer to outer surface of the food material followed by evaporation of water from the surface to the dry air which flows over the moist food material. Discretization of transient heat and mass transfer governing equations are done using the finite-volume method (FVM). A 3-D code in MATLAB is developed to solve the simultaneous heat and mass transfer equations. The flow field over the moist food material is assumed to be turbulent and SST k–ω turbulence model is used for prediction of heat transfer coefficient using a computational fluid dynamics (CFD) commercial code. The sample moist food material is considered to be a rectangular shaped potato and the effects of temperature and velocity on drying behavior of the same are predicted. Different drying rate periods are identified. The numerical model is validated with experimental data with a reasonable agreement.
•Three dimensional numerical model for predicting transient moisture content.•SST k–ω turbulence model estimates better value of surface transfer coefficient.•Consideration of surface evaporation and face dependent surface transfer coefficient.•For low velocities, constant drying rate period can be found.•For higher velocities, three falling rate periods are observed. |
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ISSN: | 1290-0729 1778-4166 |
DOI: | 10.1016/j.ijthermalsci.2013.12.003 |