Mathematical modeling of convective drying: Lumped temperature and spatially distributed moisture in slab

A new solution approach for simultaneous heat and mass transfer during convective drying of mango

“…The objective of present study is to simulate the drying of mango fruit to the light of the model recently introduced for drying of carrot slab (Barati and Esfahani, 2009), and to extend the validity of proposed model. Heat and mass transfer equations are solved with the model formulation and using new solution approach.…”

A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer

“…From the reviews by Mulet (1994), Guiné et al (2011) and Barati and Esfahani (2011a), it becomes manifest that rational models yet of manageable complexity are essential to predict the coupled drying and heating rates to enable the prediction of drying curves, drying times and moisture and temperature history. These models should also be able to provide some insight into the drying mechanism.…”

“…Drying also is one of the most extensively used operations in food process engineering, which is one of the most time and energy consuming processes in the food industry (Schössler et al, 2012;Barati and Esfahani, 2009). Predicting drying rates and internal moisture and temperature profiles are necessary for the process design and optimization.…”

A conjugate fluid-porous approach to convective heat and mass transfer with application to produce drying

“…The next category of models use differential energy and moisture transport equations to model the drying process inside the porous domain (see, for example Barati and Esfahani, 2011a, 2011bGolestani et al, 2013;Kumar et al, 2012;Perussello et al, 2014;Srikiatden and Roberts, 2008;Younsi et al, 2006). As a result, these models predict the local variations of temperature and moisture content inside the drying material by solving a single equation for each of energy and moisture transport.…”