In this work, modeling of continuous and intermittent drying of oblate spheroidal bodies is presented. The model considers the liquid diffusion as the only process of mass transfer inside the body, constant diffusion coefficient and equilibrium conditions at the surface of the solid. The diffusion equation is described in the oblate spheroidal coordinates system and it was discretized using the finite-volume method. Formulation was applied to predict drying of lentil grains. Several cases of intermittent drying for lentils were simulated: using a same time of tempering (time of rest), beginning in different drying time and for two or more drying passes (time steps) along the process. For a same useful time of the dryer, it was observed that the intermittent drying always increases the efficiency of the process. Another outstanding result is the improvement of the final quality of the product due to the absence of large moisture content gradients inside of the product during the drying process after tempering.
-A numerical solution of the unsteady diffusion equation describing mass transfer inside oblate spheroids, considering a constant diffusion coefficient and the convective boundary condition, is presented. The diffusion equation written in the oblate spheroidal coordinate system was used for a two-dimensional case. The finite-volume method was employed to discretize the basic equation. The linear equation set was solved iteratively using the Gauss-Seidel method. As applications, the effects of the Fourier number, the Biot number and the aspect ratio of the body on the drying rate and moisture content during the process are presented. To validate the methodology, results obtained in this work are compared with analytical results of the moisture content encountered in the literature and good agreement was obtained. The results show that the model is consistent and it may be used to solve cases such as those that include disks and spheres and/or those with variable properties with small modifications.
Bananas are some of the most consumed fruits throughout the world, providing metabolizable calories and vitamins for humans, along with many other benefits. However, this fruit tends to be easily degraded by microorganisms and other chemical agents because of the high moisture content. Considering the importance, this work focuses on an experimental study regarding banana fruit drying. For such purpose, whole bananas were hand-peeled and sliced longitudinally and then dried by a hot air circulation oven with air temperatures of 40 °C, 50 °C, 60 °C and 70 °C. Measurements of mass, temperature, and dimensions of the sample were done during the drying process. Results of drying, heating, and shrinkage (volume and surface area) kinetics are presented and analyzed. The study revealed that the drying air temperature significantly affected moisture removal, heating, and dimensions’ variation rates, as well as quality of banana fruit. The drying carried out with higher temperature and lower relative humidity of the air gave rise to higher rates of drying, heating and variation of dimensions, and shorter drying time of the product.
This work aims to experimentally study the drying of agricultural products using microwaves, with particular reference to grains. Microwave drying experiments were carried out with paddy rice grains in natura (BRSMG Conai variety) for three levels of incident microwave power per mass of fresh grain (6.27, 14.63 and 22.99 W/g). Results of grain drying and heating kinetics are presented and analyzed. It was verified that the ideal average moisture content for grain storage and marketing, 15% (d.b.), occurred at 20 min (6.27 W/g), 13 min (14.63 W/g) and 7 min (22.99 W/g), and that the equilibrium moisture content of the samples reached 4.4%, 2.7% and 1.9%, at 310, 180 and 110 min, for each of the three power levels studied, respectively. The drying with the highest absorbed power caused discoloration of the grains at the end of the drying process.
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