Analysis of dryers performance for tropical foodstuffs using the characteristic drying curve concept.
Desmorieux H., Moyne C.
Author Affiliation: LEMTA, 2 av. de la Forêt de Haye, B.P.160, 54504 Vandoeuvre les Nancy, France.
: 834-843
Abstract : The research reported simulated two convective driers for tropical foodstuffs by extending the characteristic drying curve concept to deformable media. As test products, banana and mango were used. The product contraction was taken into account assuming a simple additivity law for the solid and liquid volumes. The characteristic drying curve and the critical m.c. for the transition between constant and decreasing drying rate periods were identified, even when the drying kinetics did not exhibit a constant drying rate period. The characteristic drying curve is quite linear and the critical m.c. are spread about the initial m.c. value. From these experiments conducted with constant drying conditions, drying in variable conditions was simulated. Drying using forced convection, with external air and/or with solar preheating is discussed. Comparison between the numerical approach and experimental results was encouraging.