| 3D simulation of mass and heat transfer process during Refractance Window drying (case study: banana puree) |
| Paper ID : 1031-NICAME1402 |
| Authors: |
|
Atena Shahraki *1, Mehdi Khojasteh pour2 1Biosystem Mechanical Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran 2Department of Biosystems Engineering, Ferdowsi University of Mashhad, Mashhad, Iran |
| Abstract: |
| The drying process is one of the most common methods of food preservation. To investigate the drying process of food products scientifically and accurately, you can use available analytical software. Modeling mass and heat transfer in different drying conditions is one of the low-cost methods to optimize dryers. In this study, the mass and heat transfer process during refractance window drying was simulated for banana puree. To simulate this process, mass and heat transfer equations were solved simultaneously and interdependently in three-dimensional mode with the help of COMSOL Multiphysics version 5.6 software. The model was considered with initial conditions, the water temperature of 70, 80, and 90 degrees Celsius and banana puree thickness of 3 mm. The initial humidity and temperature of a single banana and the initial temperature and porosity of fresh banana samples are 25OC and 77%, respectively. The heat was provided only by hot water from the bottom surface of the product. The results showed that moisture reduction for banana puree during drying in water temperatures of 70, 80, and 90 OC took 40, 57, and 82 minutes, respectively. Also, the temperature of the product after drying in water temperatures of 70, 80, and 90 OC was 62, 73, and 81 OC respectively. |
| Keywords: |
| Drying dynamics, Heat transfer, Mass transfer, Simulation, Moisture distribution, Temperature distribution. |
| Status : Paper Accepted (Poster Presentation) |
