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CONCENTRATION BOUNDARY CONDITIONS IN THE THEORETICAL ANALYSIS OF CONVECTIVE DRYING PROCESS
Author(s) -
KAYA AHMET,
AYDIN ORHAN,
DEMIRTAŞ CEVDET
Publication year - 2007
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00131.x
Subject(s) - mass transfer , convection , thermal diffusivity , cucurbita pepo , chemistry , water content , thermodynamics , moisture , sorption , pumpkin seed , chromatography , botany , food science , physics , geotechnical engineering , organic chemistry , adsorption , biology , engineering
In the theoretical analysis of convective drying process, two boundary conditions are common for concentration: constant concentration and convection. In this study, these two boundary conditions were comparatively examined by comparing theoretical results obtained with regard to experimental ones. Pumpkin (Cucurbita pepo) was considered as the product to be dried while air was the drying medium. The drying characteristics of pumpkin were determined for various values of drying air parameters, including temperature, velocity and relative humidity. Sorption isotherms of the dried pumpkin were also determined for different temperatures and water activities. The values of the effective moisture diffusivity, D eff , and the convective mass transfer coefficient, h m , were predicted, and these values were found to agree fairly well with those available in the existing literature.PRACTICAL APPLICATIONS Convective drying as well as other drying techniques are used in order to preserve and store agricultural products for longer periods by removing some of their moisture content. Drying is a complicated process involving simultaneous heat and mass transfer under transient conditions. Understanding the heat and mass transfer in the product will help to improve drying process parameters and hence the quality.