Author： Ranjan R. Irudayaraj J. Mahaffy J.
Publisher： Taylor & Francis Ltd
ISSN： 1521-0626
Source： Numerical Heat Transfer Part B: Fundamentals, Vol.41, Iss.5, 2002-05, pp. : 463-476
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
A control-volume formulation for the solution of a set of two-way coupled heat and diffusive moisture transfer equations is presented in three dimensions. The three-dimensional model in Cartesian coordinates was extended to other geometries using an equivalent surface area-to-volume ratio index. The solution procedure developed uses a fully implicit time-stepping scheme for the solution of the coupled set of equations to study the drying behavior of barley and starch food. Simulated results of the one-way and the two-way coupled equations were compared with the finite-element analysis (two-way coupled and three-way coupled equation set) and experimental results from the literature. Among the products tested, the maximum deviations between experimental and simulation results were 5.0°C in temperature for barley drying, and 0.2 % moisture for starch drying. The overall predictions agreed well with the available experimental data and show good potential for application in grain and food drying.
Related content
Access to resources
Recommend
By Borjini Mohamed Naceur Abidi Awatef Aissia Habib Ben
Numerical Heat Transfer Part A: Applications, Vol. 48, Iss. 8, 2005-11 ,pp. :