Estimation of thermo-physical properties of products with cylindrical shape during drying: The coupling between mass and heat

•Liquid diffusion model were used to describe heat and mass transfer during drying.•Diffusion equation was numerically solved using finite volume method.•Optimization was used to determine the thermo-physical properties.•Model (shrinkage and variable diffusivities) well describes heat and mass trans...

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Bibliographic Details
Published in:Journal of food engineering 2014-11, Vol.141, p.65-73
Main Authors: da Silva, Wilton Pereira, e Silva, Cleide M.D.P.S., Gama, Fernando J.A.
Format: Article
Language:English
Subjects:
Boundary conditions
Computer programs
Computer simulation
Diffusion
Drying
Evaluation of simplifications
Finite volume method
Heat and mass transfer
Joining
Liquid diffusion model
Mass transfer
Mathematical models
Shrinkage
Variable properties
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Summary:•Liquid diffusion model were used to describe heat and mass transfer during drying.•Diffusion equation was numerically solved using finite volume method.•Optimization was used to determine the thermo-physical properties.•Model (shrinkage and variable diffusivities) well describes heat and mass transfer. This article aimed at studying drying of products with cylindrical shape, using an apparent liquid diffusion model, with coupling between mass and heat at surface of the product. Model includes variable thermo-physical properties and shrinkage. The one-dimensional diffusion equation in cylindrical coordinates, with boundary condition of the third kind (i.e., convective boundary condition), was discretized by means of the finite volume method with a fully implicit formulation. The proposed solution can be used to determine thermo-physical parameters, via optimization technique, and also to simulate water migration and heat transport. Developed software was applied to describe convective drying of whole bananas. Three experiments were carried out at average drying air temperature of 47.9, 58.6 and 66.9°C, enabling to determine the thermo-physical properties as well as to simulate the process of heat and mass transfer. The statistical indicators of the simulations made it possible to conclude that, for the three experiments, the proposed model well describes the involved processes.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2014.05.010