Combined convective and infrared drying model for food applications

Author

Adonis, M. ; Khan, MTE

Volume

2

fYear

2004

fDate

15-17 Sept. 2004

Firstpage

1049

Abstract

A mathematical description of the dynamics of a dryer for food and agricultural products incorporating a combination of convective and infrared radiation drying is presented. The model is a modification of a convective dryer with air recirculation. The model considers only the most important phenomena and is based on the system nonlinear differential equations for all periods of drying. An overview of the advantages of this type of drying arrangement is given. The aim of this type of drying is to decrease the drying time and to maintain the specifications for colour, taste and quality of the dried product.

Keywords

agricultural products; drying; food products; heat radiation; infrared sources; nonlinear differential equations; process heating; resistance heating; agricultural products; air recirculation; convective drying; dryer dynamics; food applications; infrared heating; infrared radiation drying model; nonlinear differential equations; process heating; resistance heating; Agricultural products; Food preservation; Heat transfer; Infrared heating; Mathematical model; Moisture; Nonlinear dynamical systems; Temperature; Water heating; Water storage;

fLanguage

English

Publisher

ieee

Conference_Titel

AFRICON, 2004. 7th AFRICON Conference in Africa

Print_ISBN

0-7803-8605-1

Type

conf

DOI

10.1109/AFRICON.2004.1406850

Filename

1406850