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Modeling 3D conjugate heat and mass transfer for turbulent air drying of Chilean papaya in a direct contact dryer

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Abstract

A 3D model considering heat and mass transfer for food dehydration inside a direct contact dryer is studied. The k– ε model is used to describe turbulent air flow. The samples thermophysical properties as density, specific heat, and thermal conductivity are assumed to vary non-linearly with temperature. FVM, SIMPLE algorithm based on a FORTRAN code are used. Results unsteady velocity, temperature, moisture, kinetic energy and dissipation rate for the air flow are presented, whilst temperature and moisture values for the food also are presented. The validation procedure includes a comparison with experimental and numerical temperature and moisture content results obtained from experimental data, reaching a deviation 7–10 %. In addition, this turbulent k– ε model provided a better understanding of the transport phenomenon inside the dryer and sample.

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Abbreviations

C :

Moisture content (kg/m3)

C 1, C 2 :

Constants in the turbulence model

C p :

Specific heat capacity (J/kg K)

D :

Mass diffusion coefficient (m2/s)

d + c :

Dimensionless mixing length

d c :

Distance to the wall

g :

Gravity (m/s)

G :

Production of kinetic turbulent energy (N/m2 s)

h :

Convective heat transfer coefficient (W/m2 K)

h :

Convection heat transfer coefficient (W/m2 °C)

k :

Thermal conductivity (W/m K)

K :

von Karman constant (0.4187)

K m :

Convection mass transfer coefficient (m/s)

l :

Maximum dimension in each coordinate (m)

MR :

Moisture ratio (dimensionless)

n :

Number of data

p :

Pressure (Pa)

Pr :

Prandtl number

R :

Ideal gas constant (J/K mol)

S c :

Independent source term

Sc :

Schmidt number

S p :

Dependent source term

T :

Temperature (K)

t :

Time (s)

u :

Velocity (m/s)

U c :

Tangential velocity to the wall outside of laminar sub-layer (m/s)

U f :

Friction velocity on the wall (m/s)

x, y, z :

Coordinates (m)

μ :

Dynamic viscosity (N s/m2)

κ :

Turbulent kinetic energy (m2/s2)

ψ :

Porosity of food

μ t :

Turbulent viscosity (N s/m2)

d :

Indicator of gravity direction

σ t :

Turbulent Prandtl number

τ w :

Shear

ν :

Kinematic laminar viscosity (m2/s)

ε :

Dissipation rate of turbulent kinetic energy (m2/s2)

ϕ :

Dependent variable

α :

Thermal diffusivity (m2/s)

ρ :

Density (kg/m3)

∆t :

Time step (s)

ψ :

Porosity (dimensionless)

o :

Initial conditions

air :

Air properties

eff :

Food effective property

s :

Solid (food)

f :

Fluid (air)

i, j, k :

Vector direction

num :

Numerical data

exp :

Experimental data

max :

Maximum experimental value

min :

Minimum experimental value

–:

Averaged value

→:

Vector

W :

Outer boundary of food (wall)

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Acknowledgments

The authors gratefully acknowledge to FONDECYT no. 1140074 Project and DIULS Multidisciplinar PMU13331 Project for providing financial support for the publication of this research.

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Authors and Affiliations

  1. Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile

    Roberto A. Lemus-Mondaca & Antonio Vega-Gálvez

  2. Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, Talca, Chile

    Carlos E. Zambra

  3. Departamento de Ingeniería Mecánica, Universidad de La Serena, Benavente 980, La Serena, Chile

    Nelson O. Moraga

Authors
  1. Roberto A. Lemus-Mondaca
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  2. Antonio Vega-Gálvez
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  3. Carlos E. Zambra
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  4. Nelson O. Moraga
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Corresponding author

Correspondence to Roberto A. Lemus-Mondaca.

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Lemus-Mondaca, R.A., Vega-Gálvez, A., Zambra, C.E. et al. Modeling 3D conjugate heat and mass transfer for turbulent air drying of Chilean papaya in a direct contact dryer. Heat Mass Transfer 53, 11–24 (2017). https://doi.org/10.1007/s00231-016-1799-0

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