Simulation of three-dimensional infrared drying using a set of three-coupled equations by the control volume method

被引：0

作者：

Ranjan, Rakesh ^{[1
]}

Irudayaraj, Joseph ^{[1
,2
]}

Jun, Soojin ^{[1
]}

机构：

[1] Dept. of Agric./Biol. Engineering, Pennsylvania State University, University Park, PA, United States

[2] Dept. of Agric./Biol. Engineering, Pennsylvania State University, 227 Agricultural Eng. Building, University Park, PA 16802, United States

来源：

Transactions of the American Society of Agricultural Engineers | 2002年 / 45卷 / 05期

关键词：

Computer simulation - Food additives - Grain (agricultural product) - Heating - Moisture;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

A control volume formulation for the solution of a set of three-way coupled heat, moisture transfer, and pressure equations with an infrared source term is presented in three dimensions. The solution procedure developed uses a fully implicit time-stepping scheme to simulate the drying of potato during infrared heating in three-dimensional Cartesian coordinates. Comparison was made between the simulation results of the three-way coupled equations with the two-way coupled set of equations and the experimental results from two different infrared heating systems constructed for this purpose. Simulation indicated that the three-way coupled model predicted the temperature and moisture contents better than the two-way coupled heat and mass transfer model. High-moisture regions in the three-dimensional discretized space were also identified. The maximum deviations between experimental and simulation results were 8.0° C in temperature for potato drying and 10% (d.b.) for moisture predictions. The overall predictions agree well with the available experimental data and show a good potential for application in grain and food drying.

引用

页码：1661 / 1668