Drying characteristics of biological porous media during convective drying
Keywords:
heat and mass transfer, deformable porous media, THM coupling, mathematical modelingAbstract
Abstract: Experiments with potatoes were carried out in order to analyze the variation of the temperature and the mean dry basis moisture content over time, the effect of the drying conditions on the drying rate, and the relationship between deformation and dry basis moisture content. A two-way sequentially coupled thermo-hydro-mechanical math model was developed on the basis of Fickian diffusion theory, Fourier’s law of heat conduction and thermoelasticity mechanics in order to analyze the spatio-temporal distributions of moisture, temperature and drying stresses in the potatoes. The transient mathematical model, composed of a system of partial differential equations, was solved by finite difference methods. The numerical results obtained by using the mathematical model were in good agreement with the experimental data. The variations in temperature and moisture distributions, drying curves and stresses within potatoes over time were simulated, and the ways in which these are affected by the drying conditions were discussed. This work could help in developing an understanding of the relationship between mass and heat transfer, shrinkage, stress, and physical degradation of biological materials. Keywords: heat and mass transfer, deformable porous media, THM coupling, mathematical modeling DOI: 10.3965/j.ijabe.20160905.2057 Citation: Wang H L, Lu T, Zhang Q G. Drying characteristics of biological porous media during convective drying. Int J Agric & Biol Eng, 2016; 9(5): 194-207.References
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[2] Prado M M, Sartori D J M. Simultaneous heat and mass transfer in packed bed drying of seeds having a mucilage coating. Braz J Chem Eng, 2008; 25(1): 39–50.
[3] Oztop H F, Akpinar E K. Numerical and experimental analysis of moisture transfer for convective drying of some products. Int Commun Heat Mass, 2008; 35(2): 169–177.
[4] Prommas R. Theoretical and experimental study of heat and mass transfer mechanism during convective drying of multi-layered porous packed bed. Int Commun Heat Mass, 2011; 38(7): 900–905.
[5] Toujani M, Hassini L, Azzouz S, Belghith A. Experimental study and mathematical modeling of silverside fish convective drying. J Food Process Pres, 2013; 37(5): 930–938.
[6] Mayor L, Sereno A M. Modelling shrinkage during convective drying of food materials: a review. J Food Eng, 2004; 61(3): 373–386.
[7] Hatamipour M S, Mowla D. Shrinkage of carrots during drying in an inert medium fluidized bed. J Food Eng, 2002; 55(3): 247–252.
[8] Ratti C. Shrinkage during drying of foodstuffs. J Food Eng, 1994; 23(1): 91–105.
[9] Talla A, Puiggali J R, Jomaa W, Jannot Y. Shrinkage and density evolution during drying of tropical fruits: application to banana. J Food Eng, 2004; 64(1): 103–109.
[10] Akpinar E K. Experimental determination of convective heat transfer coefficient of some agricultural products in forced in convection drying. Int Commun Heat Mass, 2004; 31(4): 585–595.
[11] Akpinar E K. Determination of suitable thin layer drying curve model for some vegetables and fruits. J Food Eng, 2006; 73(1): 75–84.
[12] Srikiatden J, Roberts J S. Predicting moisture profiles in potato and carrot during convective hot air drying using isothermally measured effective diffusivity. J Food Eng, 2007; 84(4): 516–525.
[13] Hussain M M, Dincer I. Two-dimensional heat and moisture transfer analysis of a cylindrical moist object subjected to drying: A finite-difference approach. Int J Heat Mass Tran, 2003; 46(21): 4033–4039.
[14] Kadem S, Lachemet A, Younsi R, Kocaefe D. 3d-Transient modeling of heat and mass transfer during heat treatment of wood. Int Commun Heat Mass, 2011; 38(6): 717–722.
[15] Golestani R, Raisi A, Aroujalian A. Mathematical modeling on air drying of apples considering shrinkage and variable diffusion coefficient. Dry Technol, 2013; 31(1): 40–51.
[16] Hu L, Péron H, Hueckel T, Laloui L. Drying shrinkage of deformable porous media: Mechanisms Induced by the Fluid Removal, Computer Applications In Geotechnical Engineering 2007.
[17] Thibeault F, Marceau D, Younsi R, Kocaefe D. Numerical and experimental validation of thermo-hygro-mechanical behaviour of wood during drying process. Int Commun Heat Mass, 2010; 37(7): 756–760.
[18] Islam R, Mujumdar A S. Role of product shrinkage in drying rate predictions using a liquid diffusion model. Int Commun Heat Mass, 2003; 30(3): 391–400.
[19] Yan Z, Sousa-Gallagher M J, Oliveira F A R. Shrinkage and porosity of banana, pineapple and mango slices during air-drying. J Food Eng, 2008; 84(3): 430–440.
[20] Kowalski S J, Rybicki A, Rajewska K. Optimal control of convective drying of saturated porous materials. Aiche J, 2013; 59(12): 4846–4857.
[21] Kowalski S J, Smoczkiewicz-Wojciechowska A. Stresses in dried wood. Modelling and experimental identification. Transp Porous Med, 2007; 66(1-2): 145–158.
[22] Lu T, Wang H L, Jiang P X. A Thermo-hydro-mechanics bidirectional coupling mathematical model for drying of biological porous medium. Dry Technol, 2015; 33(4): 420–428.
[23] Wang H, Lu T, Jiang P. Mathematical model and numerical simulation of biological porous medium during hot air drying. Transactions of the CSAE, 2014; 30(20): 325–333. (in Chinese with English abstract)
[24] Itaya Y, Kobayashi T, Hayakawa K-I. Three-dimensional heat and moisture transfer with viscoelastic strain-stress formation in composite food during drying. Int J Heat Mass Tran, 1995; 38(7): 1173–1185.
[25] Yu C M. Numerical analysis of heat and mass transfer for porous materials (A Theory of Drying). Beijing: Tsinghua University Press, 2011.
[26] Saada A S. Elasticity: theory and applications. APPL MECH REV, 2009; 63(6): 1189–1196.
[27] Bird R B, Stewart W E, Lightfoot E N. Transport Phenomena. second ed, New York: John Wiley & Sons Inc, 2007.
[28] Yang Z R. Principles of Chemical Industry. second ed, Beijing: Chemical Industry Press, 2009.
[29] Chemkhi S, Zagrouba F, Bellagi A. Mathematical model for drying of highly shrinkable media. Dry Technol, 2004; 22(5): 1023–1039.
[30] Hassini L, Azzouz S, Peczalski R, Belghith A. Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage. J Food Eng, 2007; 79(1): 47–56.
[31] Lei D T, Ma X Y. Mechanical properties of potato under broken and its rheology model. Transactions of CSAM, 1991; (2): 63–67. (in Chinese with English abstract)
[32] Mezhericher M, Levy A, Borde I. Modelling of particle breakage during drying. Chemical Engineering and Processing, 2008; 47(8): 1410–1417.
[33] Arrieche L, Corrêa R, Sartori D. Drying stresses and strains in a spherical food model. Computers & Chemical Engineering, 2009; 33(11): 1805–1813.
[34] Zhou Y, Lin G, Gong F X, Liu S L, Zhang D S. Variation between the maximum principal stress and horizontal strain during single fold deformation and its controlling factors. Geotectonica et Metallogenia, 2007; 31(1): 37–43.
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Published
2016-09-30
How to Cite
Huilin, W., Tao, L., & Quanguo, Z. (2016). Drying characteristics of biological porous media during convective drying. International Journal of Agricultural and Biological Engineering, 9(5), 194–207. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/2057
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Agro-product and Food Processing Systems
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