COMPUTATIONAL FLUID DYNAMICS OF INDUSTRIAL BATCH DRYERS OF FRUITS

托盘 传质 湍流 同质性(统计学) 计算流体力学 质量守恒 机械 传热 含水量 动量(技术分析) 湿度 水分 流体力学 气流 环境科学 热力学 工艺工程 机械工程 气象学 数学 物理 工程类 经济 统计 财务 岩土工程
作者
C.T. Kiranoudis,Vaios Τ. Karathanos,N.C. Markatos
出处
期刊:Drying Technology [Taylor & Francis]
卷期号:17 (1-2): 1-25 被引量:12
标识
DOI:10.1080/07373939908917516
摘要

An industrial batch-type, tray air dryer constructed for drying of several fruits, was investigated. Momentum, heat and mass transfer regarding both gaseous and solid phases was simulated using computational fluid dynamics. A mathematical model of the dryer for predicting the turbulent, three-dimensional transfer phenomena inside the industrial batch dryer equipment was developed and analyzed. The model consists of the full set of partial differential equations that describes the conservation of mass, momentum and heat inside the dryer. The standard k-ε model was used to describe turbulence in addition to the governing conservation equations. The simulated profiles of flow field, temperature and humidity of the air phase revealed a lack of spatial homogeneity of air conditions above the product. The situation was found to greatly influence the distribution of material moisture content of the dried product for the various stages of drying. The investigation was carried out for the representative case of sultana raisins.An industrial batch-type, tray air dryer constructed for drying of several fruits, was investigated. Momentum, heat and mass transfer regarding both gaseous and solid phases was simulated using computational fluid dynamics. A mathematical model of the dryer for predicting the turbulent, three-dimensional transfer phenomena inside the industrial batch dryer equipment was developed and analyzed. The model consists of the full set of partial differential equations that describe the conservation of mass, momentum and heat inside the dryer. The standard k-ε model was used to describe turbulence in addition to the governing conservation equations. The simulated profiles of flow field, temperature and humidity of the air phase revealed a lack of spatial homogeneity of air conditions above the product. The situation was found to greatly influence the distribution of material moisture content of the dried product for the various stages of drying. The investigation was carried out for the representative case of sultana raisins.
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