Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer

Susceptibility of airborne ultrasonic power to augment heat and mass transfer during hot air dehydration of peppermint leaves was investigated in the present study. To predict the moisture removal curves, a unique non-equilibrium mathematical model was developed. For the samples dried at temperature...

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Bibliographic Details
Published in:Journal of food science and technology 2024-06, Vol.61 (6), p.1094-1104
Main Authors: Chen, Kaikang, Torki, Mehdi, Ghanbarian, Davoud, Beigi, Mohsen, Abdelkader, Tarek Kh
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dehydration
Equilibrium
Food
Food Science
Heat conductivity
Heat transfer
Humidity
Leaves
Mass transfer
Mathematical models
Mechanical engineering
Moisture content
Moisture removal
Nutrition
Original Article
Partial differential equations
Peppermint
Simulation
Temperature
Ultrasonic imaging
Washers & dryers
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Summary:Susceptibility of airborne ultrasonic power to augment heat and mass transfer during hot air dehydration of peppermint leaves was investigated in the present study. To predict the moisture removal curves, a unique non-equilibrium mathematical model was developed. For the samples dried at temperatures of 40‒70 °C and the power intensities of 0‒104 kW m −3 , the diffusion of moisture inside the leaves and coefficients for of mass and heat transfer varied from 0.601 × 10 –4 to 5.937 × 10 –4  s −1 , 4.693 × 10 –4 to 7.975 × 10 –4  m s −1 and 49.2 to 78.1 W m −2  K −1 , respectively. In general, at the process temperatures up to 60 °C, all the studied transfer parameters were augmented in the presence of ultrasonic power.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-023-05912-y