Premium
Mathematical Modeling of the Convective Drying of Fruits and Vegetables
Author(s) -
GHIAUS A.G.,
MARGARIS D.P.,
PAPANIKAS D.G.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb12234.x
Subject(s) - shrinkage , convection , moisture , momentum (technical analysis) , product (mathematics) , thermodynamics , water content , sorption , differential equation , mass transport , mechanics , chemistry , materials science , mathematics , physics , engineering , composite material , geotechnical engineering , mathematical analysis , geometry , adsorption , organic chemistry , engineering physics , finance , economics
A proposed mathematical model, based on physical and transport properties and mass and energy balances, was developed for unsteady transport of momentum, heat and mass in granular beds of agricultural products (fruits and vegetables) under convective drying conditions. The model utilized water sorption isotherm equations and the change in solid density due to shrinkage. The unsteady‐state differential equations for temperature and moisture profiles within the product were numerically solved using a central finite difference scheme. Experimental data on drying conditions and product drying rates agreed with the calculated results. A design and operation parameters optimization scheme, tested for grapes, resulted in minimized drying time and high quality dried product.