3-D simulation of simultaneous heat and mass transfer of apple

Abstract

Drying is a complex process associated with the coupled mechanism of heat and mass transfer which plays an important role in almost all industrial sectors. For this reason, the intensive research on drying is carried on specially based on optimisation of energy and process control. The aim of this study is to present a numerical method for drying processes widely used in food industries to provide enhanced product quality and economically advantages at definite production conditions. The governing equations of drying process in a 3-D rectangular object (e.g. apple slices) are solved numerically to predict the temperature and moisture distributions inside the object. Then, statistical tests of agreement between results are performed by determining the coefficient of regression (R²), chi-square test (²) and standard error of estimate (SEE) values, and it is found that predicted results agree well with the results in literature. Finally, a parametric study is conducted to emphasize the role of parameters on food drying as an important contributor to energy consumption.