Mathematical modelling of intermittent drying

Kumar, C; Putranto, A; Mahiuddin, M; Saha, SC; Gu, YT; Karim, MA

Mathematical modelling of intermittent drying

Kumar, C Putranto, A Mahiuddin, M Saha, SC Gu, YT Karim, MA

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Publisher:: CRC Press
Publication Type:: Chapter
Citation:: Intermittent and Nonstationary Drying Technologies: Principles and Applications, 2017, pp. 163-191
Issue Date:: 2017-01-01

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Field	Value	Language
dc.contributor.author	Kumar, C
dc.contributor.author	Putranto, A
dc.contributor.author	Mahiuddin, M
dc.contributor.author	Saha, SC
dc.contributor.author	Gu, YT
dc.contributor.author	Karim, MA
dc.date.accessioned	2022-12-04T20:28:46Z
dc.date.available	2022-12-04T20:28:46Z
dc.date.issued	2017-01-01
dc.identifier.citation	Intermittent and Nonstationary Drying Technologies: Principles and Applications, 2017, pp. 163-191
dc.identifier.isbn	9781498784092
dc.identifier.uri	http://hdl.handle.net/10453/164078
dc.description.abstract	Energy efficiency and food quality are two key issues in food drying. In intermittent drying, the moisture diffuses towards the surface during the tempering period, which makes water available on food surface and thus increases the subsequent drying rate. Consequently, intermittent drying can improve energy efficiency and food quality. Mathematical modelling can provide detailed understanding of heat and mass transfer that takes place during drying. Moreover, models can provide dynamic profiles of temperature and moisture distribution and redistribution during intermittent drying, which is difficult to investigate experimentally. This chapter provides an overview of mathematical modelling of intermittent and time-dependent drying, including intermittency of heat sources such as microwave and infrared. The approaches of modelling of intermittent drying and their advantages and disadvantages are also discussed. Further, the reaction engineering approaches (REA) on intermittent drying modelling are presented and discussed. Finally, the solution techniques for the models are presented.
dc.language	en
dc.publisher	CRC Press
dc.relation.ispartof	Intermittent and Nonstationary Drying Technologies: Principles and Applications
dc.relation.isbasedon	10.4324/9781351251303
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Mathematical modelling of intermittent drying
dc.type	Chapter
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology/School of Mechanical and Mechatronic Engineering
utslib.copyright.status	closed_access	*
dc.date.updated	2022-12-04T20:28:45Z
pubs.publication-status	Published

Abstract:

Energy efficiency and food quality are two key issues in food drying. In intermittent drying, the moisture diffuses towards the surface during the tempering period, which makes water available on food surface and thus increases the subsequent drying rate. Consequently, intermittent drying can improve energy efficiency and food quality. Mathematical modelling can provide detailed understanding of heat and mass transfer that takes place during drying. Moreover, models can provide dynamic profiles of temperature and moisture distribution and redistribution during intermittent drying, which is difficult to investigate experimentally. This chapter provides an overview of mathematical modelling of intermittent and time-dependent drying, including intermittency of heat sources such as microwave and infrared. The approaches of modelling of intermittent drying and their advantages and disadvantages are also discussed. Further, the reaction engineering approaches (REA) on intermittent drying modelling are presented and discussed. Finally, the solution techniques for the models are presented.

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http://hdl.handle.net/10453/164078