Experimental and numerical study on the shrinkage-deformation of carrot slices during hot air drying

Authors

  • Dalong Jiang 1. School of Computer and Control Engineering, Yantai University, Yantai 264005, Shandong, China
  • Congcong Li 2. Hebei Agricultural University, Baoding 071001, Hebei, China; 3. Hebei Key Laboratory of Agricultural Big Data, Baoding 071001, Hebei, China
  • Zifan Lin 4. Department of Electrical and Electronic Engineering, University of Western Australia, Perth 6000, Australia
  • Yuntian Wu 5. BeiGene Guangzhou Biologics Manufacturing Co., Ltd, Guangzhou 510555, China
  • Hongjuan Pei 6. Neuroscience and Intelligent Media Institute, Communication University of China, Beijing 100024, China
  • Magdalena Zielinska 7. Department of Systems Engineering, University of Warmia and Mazury, Olsztyn 004889, Poland
  • Hongwei Xiao 8. College of Engineering, China Agricultural University, Beijing 100083, China

Keywords:

carrot drying, numerical simulation, heat, and mass transfer, shrinkage

Abstract

In order to further understand the mechanism of material volume change in the drying process, numerical simulations (considering or neglecting shrinkage) of heat and mass transfer during convective drying of carrot slices under constant and controlled temperature and relative humidity were carried out. Simulated results were validated with experimental data. The results of the simulation show that the Quadratic model fitted well to the moisture ratio and the material temperature data trend with average relative errors of 5.9% and 8.1%, respectively. Additionally, the results of the simulation considering shrinkage show that the moisture and temperature distributions during drying are closer to the experimental data than the results of the simulation disregarding shrinkage. The material moisture content was significantly related to the shrinkage of dried tissue. Temperature and relative humidity significantly affected the volume shrinkage of carrot slices. The volume shrinkage increased with the rising of the constant temperature and the decline of relative humidity. This model can be used to provide more information on the dynamics of heat and mass transfer during drying and can also be adapted to other products and dryers devices. Keywords: carrot drying, numerical simulation, heat, and mass transfer, shrinkage DOI: 10.25165/j.ijabe.20231601.6736 Citation: Jiang D L, Li C C, Lin Z F, Wu Y T, Pei H J, Zielinska M, et al. Experimental and numerical study on the shrinkage-deformation of carrot slices during hot air drying. Int J Agric & Biol Eng, 2023; 16(1): 260–272.

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Published

2023-03-13

How to Cite

Jiang, D., Li, C., Lin, Z., Wu, Y., Pei, H., Zielinska, M., & Xiao, H. (2023). Experimental and numerical study on the shrinkage-deformation of carrot slices during hot air drying. International Journal of Agricultural and Biological Engineering, 16(1), 260–272. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/6736

Issue

Vol. 16 No. 1 (2023): IJABE

Section

Agro-product and Food Processing Systems

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