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Simulation of the convective drying process with automatic control of surface temperature

Lookup NU author(s): Dr Barbara Sturm

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Abstract

In convective drying of fruits and vegetables the maximum temperature develops at the product surface. Furthermore, heat sensitive products can be subjected to high air temperatures in the first stage of drying where the difference between air temperature and wet bulb temperature of the product is still very high. Automatic control of the surface temperature, avoiding exceeding of the maximum allowable temperature, can guarantee for the best drying results in terms of product quality.In the study presented, a lumped parameter model, based on experimental results, for both the drying process of apple slices as well as the automatic control functionality is proposed. The simulation model shows close correlation with experimental data and can be used to determine optimum control and process parameters for convective drying of apples slices. Application of this strategy leads to a significant decrease of drying time and, potentially, increase of process efficiency and product quality.

Publication metadata

Author(s): Nunez-Vega AM, Sturm B, Hofacker W

Publication type: Article

Publication status: Published

Journal: Journal of Food Engineering

Year: 2016

Volume: 170

Pages: 16-23

Print publication date: 01/02/2016

Online publication date: 30/08/2015

Acceptance date: 23/08/2015

ISSN (print): 0260-8774

ISSN (electronic): 1873-5770

Publisher: Elsevier

URL: http://dx.doi.org/10.1016/j.jfoodeng.2015.08.033

DOI: 10.1016/j.jfoodeng.2015.08.033

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