Spatial homogeneity of drying in a batch type food dryer with diagonal air flow design

被引：30

作者：

Amjad, Waseem ^{[1
]}

Munir, Anjum ^{[2
]}

Esper, Albert ^{[3
]}

Hensel, Oliver ^{[1
]}

机构：

[1] Univ Kassel, Dept Agr Engn, D-37213 Witzenhausen, Germany

[2] Univ Agr Faisalabad, Dept Farm Machinery & Power, Faisalabad, Pakistan

[3] INNOTECH Mbh, Stuttgart, Germany

来源：

JOURNAL OF FOOD ENGINEERING | 2015年 / 144卷

关键词：

Batch dryer; Air distribution; Drying uniformity; ANSYS-Fluent; COMPUTATIONAL FLUID-DYNAMICS; IMPROVEMENT; CFD;

D O I：

10.1016/j.jfoodeng.2014.08.003

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Batch type dryers are some of the most widespread equipment used for food dehydration. One major drawback of dryer is the spatial heterogeneity of air distribution in the drying chamber. A new batch type dryer with diagonally airflow inlet channel (along the length of drying chamber) has been developed. This feature caused drying uniformity by exposing the entire food product to incoming warm air. A flow simulation software, ANSYS-Fluent has been used to predict the profile of air distribution in drying chamber. A spatial homogeneity of air distribution was found. To validate the designed geometry of dryer and its performance evaluation, experiments were conducted using potatoes (slices, 4 mm thickness) as drying material. The result, expressed as drying curves for all food buckets, showed high R-2 value. The simulated results of airflow were compared with experimental measured data. This comparison revealed a good correlation coefficient of 87.09% for airflow distribution. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：148 / 155

页数：8

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