Mathematical Models Developing of Different Pattern of Dried Agricultural Products

Abstract

The objective of this research was to develop a mathematical model for different pattern of agricultural products drying by hot air based on 3D heat transfer and mass diffusion with the finite element method and COMSOL MULTIPHYSICS software to determine moisture distribution, drying time, shrinkage, energy consumption and specific moisture evaporation rate (SMER). The study was conducted by using drying temperature levels at 60, 70 and 80 °C. The samples were two patterns of 1 cm³ volume carrots. They were 0.5x0.5x4 cm³ and 0.5x2x1 cm³. The results indicated that the shrinkage values of two patterns were slightly different at over 150 minutes drying time. In terms of energy consumption, the 0.5x0.5x4 cm³ size at a drying temperature of 60 °C had the lower energy consumption which was 37 kJ and the higher SMER value which was 1.95 kg / kWh. When moisture and shrinkage values of the model and the experiment were compared, the small errors were found with acceptability.