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

被引：18

作者：

Lemus-Mondaca, Roberto A. ^{[1
]}

Vega-Galvez, Antonio ^{[1
]}

Zambra, Carlos E. ^{[2
]}

Moraga, Nelson O. ^{[3
]}

机构：

[1] Univ La Serena, Dept Ingn Alimentos, Ave Raul Bitran 1305, La Serena, Chile

[2] CONICYT Reg, CEAP, Gore Maule, Talca, Chile

[3] Univ La Serena, Dept Ingn Mecan, Benavente 980, La Serena, Chile

来源：

HEAT AND MASS TRANSFER | 2017年 / 53卷 / 01期

关键词：

FINITE-ELEMENT SIMULATION; MOISTURE TRANSFER; FORCED-CONVECTION; FOOD-INDUSTRY; SLICES; CFD;

D O I：

10.1007/s00231-016-1799-0

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

A 3D model considering heat and mass transfer for food dehydration inside a direct contact dryer is studied. The k- epsilon 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- epsilon model provided a better understanding of the transport phenomenon inside the dryer and sample.

引用

页码：11 / 24

页数：14

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