Modeling 3D conjugate heat and mass transfer for turbulent air drying of Chilean papaya in a direct contact dryer

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• 作者：Roberto A. Lemus-Mondaca ; Antonio Vega-Gálvez ; Carlos E. Zambra…
• 刊名：Heat and Mass Transfer
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：53
• 期：1
• 页码：11-24
• 全文大小：
• 刊物类别：Engineering
• 刊物主题：Engineering Thermodynamics, Heat and Mass Transfer; Industrial Chemistry/Chemical Engineering; Thermodynamics;
• 出版者：Springer Berlin Heidelberg
• ISSN：1432-1181
• 卷排序：53

文摘

A 3D model considering heat and mass transfer for food dehydration inside a direct contact dryer is studied. The k–ε model is used to describe turbulent air flow. The samples thermophysical properties as density, specific heat, and thermal conductivity are assumed to vary non-linearly with temperature. FVM, SIMPLE algorithm based on a FORTRAN code are used. Results unsteady velocity, temperature, moisture, kinetic energy and dissipation rate for the air flow are presented, whilst temperature and moisture values for the food also are presented. The validation procedure includes a comparison with experimental and numerical temperature and moisture content results obtained from experimental data, reaching a deviation 7–10 %. In addition, this turbulent k–ε model provided a better understanding of the transport phenomenon inside the dryer and sample.