Simulation of infrared drying process

Research output: Contribution to journalArticlepeer-review

Abstract

A control volume formulation for the solution of a set of two-way coupled heat and diffusive moisture transfer equations with an infrared source term is presented in three dimensions. The solution procedure developed uses a fully implicit time stepping scheme for the solution of the coupled set of equations and is applied to study the infrared drying of potato using two different drying systems. The maximum deviation between experimental and simulation results were 9.0°C in temperature for potato drying, and 10% (d.b.) for moisture predictions. The overall predictions agreed well with the available experimental data from the two systems and show a good potential for application in infrared drying of food grains and biomaterials.

Original languageEnglish (US)
Pages (from-to)363-379
Number of pages17
JournalDrying Technology
Volume20
Issue number2
DOIs
StatePublished - Feb 1 2002
Externally publishedYes

Keywords

  • Control volume method
  • Heat and mass transfer
  • Infrared drying systems
  • Luikov equations in three dimensions

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry

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