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Experimental study of drying garlic slices (Allium sativum L.) using a fluidized-bed dryer

Heat and Mass Transfer volume 59, pages 229–237 (2023)Cite this article

Abstract

The drying kinetics of garlic (Allium sativum L.) slices in a fluidized bed were investigated experimentally and modeled mathematically in this study. A pilot-scale fluidized bed dryer was set up for this purpose where it was used to study the behavior of garlic slices during the fluidization drying process. The fluidized bed dryer used flow rates of 0.034 kg s-1 and temperatures ranging from 45 °C to 60 °C. The maximum temperature of the garlic was set at 60 °C, as high temperatures can damage or reduce the final quality of the dried products. The results obtained showed that the optimal temperature for drying garlic is 50 °C. A predictive model was established to study the heat and mass transfer phenomenon in the fluidized bed. A good agreement was found between the experimental and predicted results obtained by the developed mathematical model.

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Abbreviations

A p :

Particle surface area, m2

C p :

Specific heat, J kg−1 K−1

D :

Diffusion coefficient, m2 S−1

dp :

Average particle diameter, (m)

E a :

Activation energy, J mol−1

g :

Gravitational acceleration 9.81 ms−2

h T :

Convective heat transfer coefficient, Wm−2 K−1

K :

Thermal conductivity, W m−1K−1

L :

Average thickness of garlic slice, m

M :

Moisture content, Kg water.kg−1[w.b.]

m g :

Mass flow rate of dry air, kgs−1

m s :

Mass of dry solid in bed, kg

Ps :

Static pressure, Pa

Pt :

Total pressure or stagnation pressure, Pa

R :

Universal gas constant, 8.314, Jmol−1 K−1

Re mf :

Reynolds number at the minimum fluidization point, (-)

RH :

Relative humidity, %

T :

Temperature, °C

t :

Time, s

va :

Air velocity, m s-1

V p :

Particle volume, m3

Y :

Absolute humidity, kg waterkg−1 dry air

Y f :

Absolute ambient humidity, kg waterkg−1 dry air

\({\mathrm{\varnothing }}_{\mathrm{s}}\) :

Sphericity, %

µ:

Dynamic viscosity, Pa s

ΔHv :

Latent heat of vaporization of water, J kg−1

Δt :

Time step

Δx :

Space increment

ρ:

Density, kgm−3

a :

Air

eq :

Equilibrium

i :

Node position

ini :

Initial

j:

Time interval

p :

Product

s :

Solid

LWT :

Length, Width and Thickness

FBD :

Fluidized Bed Dryer

LESI :

Laboratory of Energy and Systems Intelligent

RH:

Relative humidity of air

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Acknowledgements

The authors would like to thank the LESI laboratory, University Djilali Bounaama of Khemis Miliana for their help in conducting this study.

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Authors and Affiliations

  1. National Polytechnic School, 10 rue des frères OUDEK, 16200, El Harrach, Algeria

    Walid Abdesselem

  2. Laboratoire de l’énergie et des systèmes intelligents, Université de Khemis Miliana, Route de Théniet El-had, 44225, Khemis Miliana, Algeria

    Mohamed Hemis

  3. Bioresource Engineering, McGill University, 21 111 Lakeshore Road, Ste. Anne de Bellevue, QC, H9X 3V9, Canada

    Vijaya Raghavan

Authors
  1. Walid Abdesselem
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  2. Mohamed Hemis
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  3. Vijaya Raghavan
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Correspondence to Mohamed Hemis.

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Abdesselem, W., Hemis, M. & Raghavan, V. Experimental study of drying garlic slices (Allium sativum L.) using a fluidized-bed dryer. Heat Mass Transfer 59, 229–237 (2023). https://doi.org/10.1007/s00231-022-03259-2

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  • DOI: https://doi.org/10.1007/s00231-022-03259-2