利用CFD模拟干燥机内空气湿度分布，研究其对苹果干收缩率的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-12-01 DOI:10.1515/ijfe-2022-0226

J. Safari, Seyyed Jafar Hashemi, Azadeh Ranjbar Nedamani

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引用次数: 0

摘要

摘要本研究旨在模拟干燥机湿度分布对温度分布和干燥产品收缩率的影响。黎巴嫩黄苹果（Golden Delicious）以3毫米和5毫米厚的切片形式制备，并在60°C的热风炉中干燥。通过Sigmaplot软件对实验数据进行拟合，确定了收缩模型。在COMSOL软件中使用这些方程进行模拟。模拟结果表明，由于空气湿度在烘箱的一个部分积累，产品内部的温度分布在该部分并不均匀。这种现象导致产品的水分传递不平衡，这会增加干燥时间以及产品的不平衡收缩。最后，发现烘箱内的空气湿度分布对样品的干燥过程和收缩率有显著影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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CFD simulating of air moisture distribution inside the dryer and investigating its effect on the shrinkage rate of dried apples

Abstract This study aims to simulate the effect of the drier humidity distribution on the temperature distribution and dried product shrinkage. The Lebanese yellow apple (Golden Delicious) was prepared in the form of slices with 3 and 5 mm thicknesses and dried at 60 °C in a hot air oven. Shrinkage models were determined by fitting the experimental data with Sigmaplot software. The simulation was done using these equations in COMSOL software. The simulation results showed that due to the accumulation of air humidity in one part of the oven, the temperature distribution inside the product was not distributed evenly in that part. This phenomenon caused the imbalance of moisture transfer from the product and this can increase the drying time as well as unbalanced shrinkage of the product. Finally, it was found that the air humidity distribution inside the oven had a significant effect on the drying process and shrinkage rate of samples.

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.