Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits (Actinidia Deliciosa Planch)

Kaya A., AYDIN O., DINCER I.

JOURNAL OF FOOD ENGINEERING, cilt.88, sa.3, ss.323-330, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 88 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.jfoodeng.2008.02.017
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.323-330
  • Anahtar Kelimeler: kiwi fruit, drying characteristic, heat and mass transfer, experiment, model, CFD, MOIST OBJECTS, ASCORBIC-ACID, THIN-LAYER, KINETICS, KIWIFRUIT, AIR
  • Karadeniz Teknik Üniversitesi Adresli: Hayır

Özet

In this paper we undertake an experimental and numerical study on heat and mass transfer analysis during drying of kiwi fruits. In the experimental part, the effects of various drying conditions in terms of air velocity, temperature and relative humidity on drying characteristics of kiwi fruits are investigated. In the numerical part, the external flow and temperature fields are studied using a commercial CFD package. From these fields, the local distributions of the surface convective heat transfer coefficients for the fruits are determined to predict the local convective mass transfer coefficients through the analogy between the thermal and concentration boundary layers (known as the Chilton-Colburn analogy). In addition, the time-dependent temperature and moisture distributions for different cases are obtained using the code developed to investigate heat and mass transfer aspects inside the fruits. Numerical results are then compared with experimental data and a considerably high agreement is obtained. (C) 2008 Elsevier Ltd. All rights reserved.