Three-Dimensional Numerical Modeling of Heat and Moisture Transfer in Natural Rubber Sheet Drying Process

Tekasakul, Perapong; Tirawanichakul, Yutthana; Tirawanichakul, Supawan

doi:10.1080/07373937.2015.1014910

Cited by 23 publications

(6 citation statements)

References 24 publications

(32 reference statements)

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“…The conditions of the acetic acid concentration, room temperature, total drying time, and airflow characteristics directly affect the reaction rate [31]. Previous investigations have shown that most NR drying research has designed and developed a drying chamber by considering the specific energy consumption and physical characteristics of ADS sheets [32,33]. Additionally, a mathematical model that considers the drying kinetics, chamber temperature distribution, and the airflow characteristics during the drying process has been improved [2,[32][33][34][35][36][37].…”

Section: Introductionmentioning

confidence: 99%

“…Previous investigations have shown that most NR drying research has designed and developed a drying chamber by considering the specific energy consumption and physical characteristics of ADS sheets [32,33]. Additionally, a mathematical model that considers the drying kinetics, chamber temperature distribution, and the airflow characteristics during the drying process has been improved [2,[32][33][34][35][36][37]. Currently, Junka et al [38] have been the only ones studying the effects of the drying conditions on the YI value changes in NR sheets when coagulating with acetic acid during the drying process quantitatively.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Wood Vinegar Substitutes on Acetic Acid for Coagulating Natural Para Rubber Sheets during the Drying Process

Kalasee

Dangwilailux

2021

Applied Sciences

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The coagulating properties of wood vinegar from para rubber wood, bamboo, and coconut shell used as a substitute for acetic acid in the production process of natural rubber (NR) sheets were investigated and considered. For the dirt and volatile content, the tensile strength at break, the percentage of elongation at break, and the 300% modulus, the results showed that the types of wood vinegar coagulants were not significantly different from acetic acid. However, the Mooney viscosity and plasticity retention index (PRI) properties were significantly different from those of acetic acid. The NR sheet temperature increased rapidly during the first hour after the drying process started due to heat transfer from the hot air. Afterward, the temperature of the NR sheet samples began to stabilize. When the drying process started, the drying temperature was increased, so the trend was reducing the drying time. For the yellowness index (YI) value, the increase in the YI value was related to the type of coagulating material, the increase in the airspeed, and the drying temperature. The dried sheet samples using para rubber wood vinegar as the coagulating material had a color value at the same level as acetic acid and the referent. However, the bamboo and coconut shell wood vinegars were at a lower level. In comparing the YI value data between the experimental results and prediction values, the second-degree model had a better fit in prediction than the zero-degree and first-degree models. This result was confirmed by the higher mean of the coefficient of determination. The dried sheet product coagulated by using wood vinegar had fungus growth prior to supplying it to the customer.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Wood Vinegar Substitutes on Acetic Acid for Coagulating Natural Para Rubber Sheets during the Drying Process

Kalasee

Dangwilailux

2021

Applied Sciences

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“…The rays located near the inlet are found to have faster drying compared to the drying in the other trays. Tekasakul, Dejchanchaiwong, Tirawanichakul, and Tirawanichakul (2015) evaluated the performance for natural rubber sheet dryer using three-dimensional modeling.…”

Section: Introductionmentioning

confidence: 99%

Computational fluid dynamics analysis of cabinet‐type solar dryer

Chaudhari

Kulkarni

Sewatkar

2021

J Food Process Engineering

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One of the major constraints in the acceptability of solar dryer in industrial and commercial applications is lack of control on the drying process due to variable, periodic, and dilute availability of solar heat. For reliable operation, process control with auxiliaries become essential in industrial solar dryers. Integration of solar dryers with auxiliaries is also not studied substantially. This research document focuses on CFD simulation of cabinet-type solar dryer integrated with auxiliaries, which can be operated under different operating conditions. The dryer is equipped with auxiliary heaters and blowers to have precise control over the temperature inside the chamber. The simulations are carried out for drying temperature of 318 K. The results showed that as the day progresses (radiation intensity increases), the region of average temperature increases. The extent of temperature distribution also helps to locate the region of temperature around the drying temperature. Also to facilitate

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“…(Anandharamakrishnan, 2003). Many researchers (Aktaş, S} ozen, Amini, & Khanlari, 2017;Tekasakul, Dejchanchaiwong, Tirawanichakul, & Tirawanichakul, 2015) modeled the heat and mass transfer occurring during drying with the aim to optimize the process. Ju et al (2016) reported less than 5% error in modeling the temporal heat and mass transfer during convective hot air drying of sliced yam.…”

Section: Introductionmentioning

confidence: 99%

Three‐dimensional computational fluid dynamics modeling of baking of chhana podo (milk cake)

Salish

Pushpadass

Franklin

et al. 2020

J Food Process Engineering

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Computational Fluid Dynamics (CFD) modeling was used to study the air velocity distribution and analyze the unsteady heat transfer and temperature distribution pattern during baking of chhana podo (milk cake). At first, a 3‐D geometry of the baking oven was created, and discrete ordinates (DO) radiation model was employed to predict the distribution of temperature. The data on progressive changes in thermal properties of chhana podo dough during baking were fed into the CFD model. The DO model was found to be adequate to predict the distribution of temperature in the product, with root mean squared error (RMSE) of 1.122 and mean percent relative deviation modulus (%P) of 0.70. Similarly, the DO model was found to be adequate to predict the air temperature distribution in the oven, with RMSE of 1.842 and %P of 1.61. The distribution of air velocity inside the oven was predicted using k‐ω turbulence model. The air velocity near the oven door was 0.505 m/s, whereas it was 5.002 m/s near the fan. Simulation results provided some insights on the effect of spatial location on air velocity. The placement of chhana podo inside the oven was optimized based on this simulation. This CFD simulation has potential application in the design of ovens with enhanced heat transfer and thermal efficiency.Practical ApplicationsThe present work models the heat transfer during baking of chhana podo. Even though a lot of research works related to CFD to products such as bread are available, many studies have not comprehensively considered temperature distribution in the oven, air velocity distribution and heat transfer in the product. The thermo‐physical properties of the product were modeled with respect to temperature and given as inputs into the CFD model. The CFD simulation of air velocity distribution inside the baking chamber will be useful in optimizing the placement of product or dough for uniform baking. The air velocity and heat transfer simulations quantified the diffusion of heat inside the product. This CFD simulation study could be useful in optimization and design of baking ovens for various products. Also, simulation of the baking conditions of a product could be advantageous from the economic perspective.

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Three-Dimensional Numerical Modeling of Heat and Moisture Transfer in Natural Rubber Sheet Drying Process

Cited by 23 publications

References 24 publications

Effect of Wood Vinegar Substitutes on Acetic Acid for Coagulating Natural Para Rubber Sheets during the Drying Process

Effect of Wood Vinegar Substitutes on Acetic Acid for Coagulating Natural Para Rubber Sheets during the Drying Process

Computational fluid dynamics analysis of cabinet‐type solar dryer

Three‐dimensional computational fluid dynamics modeling of baking of chhana podo (milk cake)

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