Accepted Manuscript

Analytical two-dimensional analysis of the transport phenomena occurring during convective drying: apple slices
J.A. Esfahani, H. Majdi, E. Barati
PII:
DOI:
Reference:

S0260-8774(13)00489-5
http://dx.doi.org/10.1016/j.jfoodeng.2013.09.019
JFOE 7566

To appear in:

Journal of Food Engineering

Received Date:
Revised Date:
Accepted Date:

4 August 2013
17 September 2013
19 September 2013

Please cite this article as: Esfahani, J.A., Majdi, H., Barati, E., Analytical two-dimensional analysis of the transport
phenomena occurring during convective drying: apple slices, Journal of Food Engineering (2013), doi: http://
dx.doi.org/10.1016/j.jfoodeng.2013.09.019

This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers
we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and
review of the resulting proof before it is published in its final form. Please note that during the production process
errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Analytical two-dimensional analysis of the transport phenomena occurring during

convective drying: apple slices

Running Title: Analytical solution of two-dimensional convective drying

J.A. Esfahani a,*, H. Majdi a, E. Barati b

a

Center of excellence on Modeling and Control Systems, (CEMCS) & Department of Mechanical
Engineering, Ferdowsi University of Mashhad, Mashhad 91775-1111, Iran
b

Department of Mechanical Engineering, Khayyam Higher Education Institute, Mashhad, Iran

Abstract
The two-dimensional analysis of transport phenomena occurring during drying of a rectangular object
is performed employing analytical method. The external flow is predicted numerically and then the
convective heat transfer coefficient is determined during convective drying. The convective mass
transfer coefficient is obtained through the analogy between the thermal and concentration boundary
layers. After calculating average heat and mass transfer coefficients, the heat and mass transfer
equations within the object are analytically solved and temperature and moisture distribution is
obtained. The present study is contemplated to fill a gap in analytical modeling of two-dimensional
heat and mass transfer equations; since most of analytical solutions are one-dimensional, they cannot
show the effect of front and rear faces of the moist object on the drying, so the motivation to do this
study is to show mentioned effect. Results demonstrated that front and rear faces have significant
influences on the drying which should be considered in modeling. It is expected that the model can be

Corresponding author. Tel.: +989358185400; fax: +985118763304

E-mail address: Abolfazl@um.ac.ir (J.A. Esfahani).

applied for other food products and processes involving similar phenomenon. The analytical results
are compared to the numerical ones, presenting a reasonable adjustment.
Keywords
Convective drying, Two-dimensional analysis, Analytical solution, Heat and mass transfer
1. Introduction
Drying of fruits and vegetables is a significant part of agricultural industry. The main purpose in
drying of fruits and vegetables is the reduction of moisture content to a certain amount, which allows
safe storage and preservation. The complexity of drying is because of interrelation between the
phenomena of heat and moisture transfer. Therefore, drying is supposed as a complicated and the
most difficult procedure in food processing. Many physical and chemical changes occur in food
products during the drying process. Many of these are functions of moisture content, temperature and
time. Therefore, knowledge of the moisture content and temperature distribution of the product during
drying time is needed in order to maintain its stability during storage and improve its final quality.
Modeling of drying processes and kinetics should be determined to control the drying process and it is
necessary to choose suitable method of drying for a specific product. The developed models are used
for designing new and applicable drying systems as well as selection of desired drying conditions and
for accurate prediction of simultaneous heat and mass transfer phenomena during drying process. It
also leads to produce the high quality products and save more energy in drying systems.
Different physical, mathematical and numerical methods have been done to describe the drying
process. From the reviews by Aversa et al.(2007),Giner et al. (2010) and Barati and Esfahani (2011a),
it is clear that rational models are vital to predict the coupled drying and heating rates to enable the
prediction of drying curves, drying times, moisture, and temperature history. These models should
also be able to predict some insight into the drying mechanism.
An exhaustive analysis is often too difficult in terms of computational time needed to properly
analyze the complex transport phenomena involved in food drying (Ruiz-Lpez et al., 2012).
2

Therefore, simplified models have been proposed to capture the drying process of vegetables. In food
drying, rigorous analytical solutions are only available for very limited cases under some simplifying
assumptions. Crdova-Quiroz et al. (1996) introduced a new model. Their model was capable to
reproduce experimental trend of moisture curve of carrot slab. In their model, heat transfer equation
was not solved. Hernndez et al. (2000) considered the fruits drying process as isothermal, assuming
drying temperature equal to air temperature and solving mass transfer equation only. The aim of their
work was to show and validate a one-dimensional analytical solution of a mass transfer equation in
which shrinkage was taken into account. Pavn-Melendez et al. (2002) proposed a dimensionless
investigation for the detailed equations of heat and mass transfer during drying. Their dimensionless
analysis makes it possible to predict the behavior of a particular process only with an estimation of the
scale order of the properties involved. Ruiz-Lpez and Garca (2007) suggested a model that provides
a simple mathematical description for food drying kinetics and considered both shrinkage and
moisture dependent diffusivity. They considered constant object temperature during drying. Wu and
Irudayaraj (1996) experimentally verified that drying can be actually supposed as an isothermal
process just when the Biot number is very low. If Biot number is high, internal transport resistances
are also considerable. Barati and Esfahani (2011b) introduced a new model. Their suggested model
was able to capture moisture profile within the food while the temperature assumed to be uniform
during drying process. In another study, Barati and Esfahani (2012) represented a one-dimensional
unsteady state mathematical method to solve coupled heat and mass transfer equations, considering
internal resistances to temperature and moisture. Barati and Esfahani (2013) recently presented a
reliable one-dimensional model to evaluate simultaneous heat and mass transfer occurring during
drying with negligible external resistance to mass transfer. It is worth noting that Barati and Esfahani
(2008) proposed an analytical method explaining simultaneous heat and mass transfers involved in
cooling of food. They considered heat transfer equation while ignored mass transfer equation and
found the results with acceptable accuracy for early times of cooling process.
As seen from the literature, no analytical simulations are carried out to predict the rate of heat and
mass transfer within two-dimensional moist objects.The lack of a robust analytical tool for two3

dimensional products provides the main motivation for this research because one-dimensional
solutions cannot state the significant effect of front and rear faces of object on the drying. The
objective of present study is to simulate the convective drying of moist object. In the present work, the
external flow and temperature fields have been analyzed with three different inlet velocities. Then, the
average convective heat and mass transfer coecients are obtained. Finally the two-dimensional heat
and mass transfer equations are solved using analytical method and the validation of the present
model is done with the numerical drying data taken from Kaya et al. (2006).

2. Problem formulation
2.1. Modeling of external flow and temperature fields
The product used for illustration is moist slab cut pieces of apple. With reference to the convective
drying process of apple slice in current study: a typical product of apple with the length of 8
centimeter, L=8 cm and height of 2centimeter, H=2 cm, is considered. Fig.1 illustrates the problem
domain, with its boundary conditions, for the determination of external flow and temperature fields of
the drying fluid around the object subject to drying. At the left side, inlet velocities and temperature
are U= (0.11 m/s, 0.22 m/s, and 0.33 m/s) and T=323 K, respectively. Side walls are assumed at U
and T too, and pressure outlet is considered as outlet condition of flow field. The partial differential
equations governing the forced convection motion of a drying fluid in two-dimensional geometry are
the mass, momentum and energy conservation equations.
The mass conservation equation is
(1)

The momentum equations are

(2)

(3)

The energy equation is

(4)

2.2. Modeling of temperature and moisture distribution within the object

The two-dimensional unsteady state mathematical model is developed to simulate the drying process.
Temperature and moisture gradient between the food and air are associated with the occurrence of
heat and mass transfer. With these purposes, the properties of apple and physical conditions are
presented in Table1and two assumptions are considered in the solution: (i) moisture content
independent thermo-physical properties of the moist object, (ii) negligible shrinkage or deformation of
the moist object during drying. The governing two-dimensional heat and mass transfer equations
under the above assumptions can be written as
(5)

(6)

The boundary and initial conditions of mentioned equations are

Initial conditions:
(7)
(8)
Left boundary conditions:
(9)

(10)

Right boundary conditions:

(11)

(12)

Down boundary conditions:

(13)

(14)

Up boundary conditions:
(15)

(16)

3. Solution procedure
Governing equations on flow field are solved numerically based on control volume. These equations
are discretized with hybrid scheme; SIMPLE algorithm is used for coupling of pressure and velocity.
No slip condition for velocity and constant temperature at the surface of moist object is assumed.
After solving flow field and obtaining temperature distribution around the moist object, local
convective heat transfer coefficient can be determined using balance between convection and
conduction heat transfer at the surface of solid (Eq. (17)).
(17)

Then, through the analogy between the thermal and concentration boundary layers (Eq. (18)), local
convective mass transfer coefficient is obtained.
(18)

Where Le=

and

are the Lewis number and fluid thermal conductivity, respectively. In most

applications, n=1/3 (Incropera and Dewitt, 1996) is a sensible assumption.

After that, average convective heat and mass transfer coefficients on each face is calculated.

A two-dimensional analytical solution of heat and mass transfer using the separation of variables
method in the form of a multiple of two separated one-dimensional solution is done.
Dimensionless temperature and moisture content can be written as:
(19)

(20)

The solution of dimensionless temperature and moisture content can be seen in Eqs. (21 and 22)

(Incropera and Dewitt, 1996):

(21
)

(22
)

Where and are eigenvalues in the x-direction and and are y-direction's eigenvalues, that are
determined in Eqs. (23) to (26).
(23)

(24)

(25)

(26)

In Eqs.(27) to (30), constant coefficients (

) are obtained using orthogonality

property.
(27)

(28)

(29)

(30)

Integrals in Eqs.(27) to (30) are calculated with Maple V.15.

Because of supposing convective boundary conditions on all faces, the solution becomes more
complicated than assuming other boundaries. As a result, summations in Eqs. (21)and (22) consist of
two trigonometry functions (sin &cos) in positional term; and also eigenvalues equations (Eqs. (23) to
(26)) are complex implicit functions.

4. Results and discussion

The result of external flow analysis and heat and mass transfer inside the moist object are presented in
this section. Figs. 2 and 3 show stream lines and temperature contours around the object at
U=0.33m/s, respectively. Fig. 2 shows that flow domain is wide enough because no change can be
seen near side walls. As seen from Fig. 2, behind the object a wake happens that indicates hot air has
less contact with rear face than other faces. Temperature contours in Fig.3 also confirm this event
because rear face's temperature has a slight fall compare to front face and one-dimensional analysis
cannot indicate this event. It is notable that the contours show the air temperature and the value of
temperature of rare face and front face can be approximated from the temperature of air which is close
to the face of moist object.
8

Fig. 4 illustrates the variation of convective heat transfer coefficient along the surface of moist object
at U=0.33m/s, that is obtained from Eq. (17) and the variation of convective mass transfer coefficient
at U=0.33m/s, which is determined using Eq. (18), is shown in Fig. 5. As seen in Figs. 4 and 5,
convective heat and mass transfer coefficients in front face are greater than other faces since hot air
contact it directly and cover it completely. At the two ends of front face and the beginning of upside
and downside faces, convective heat and mass transfer coefficients are high because of the turbulency
on this area but they decrease as approaching to the end of side faces because sharp edges at the
beginning of these area cause a wake in passing flow and it lessen contact of hot air and these faces at
the end of them. This wake influence rear face more than other faces and the amount of convective
heat and mass transfer coefficients are the least on this face.
Table 2 illustrates the average convective heat and mass transfer coefficients on each face separately
at different velocities. These amounts are used in analytical solution of heat and mass transfer inside
the moist object. By increasing the inlet velocity, convective heat and mass transfer coefficients
increase. A 100% increase in inlet velocity from U=0.11m/s to U=0.22m/s causes40%, 56%,
11.4%,and 13.6% increase in convective heat and mass transfer coefficients at front, rear, downside
and upside faces, respectively, while 200% addition in velocity inlet from U=0.11m/s to U=0.33m/s
leads to 68.5%, 124.3%, 50.1%, 53.6% growth in convective heat and mass transfer coefficients at
front, rear, downside and upside faces, respectively. So the most effect of inlet velocity increase is on
rear face while upside and downside faces have the least effect. Increase in the value of velocity
(U=0.33 m/s) results in increase in convective heat and mass transfer coefficients especially at
upside and downside faces.
As mentioned previously, to find temperature and moisture distribution inside the object, an analytical
solution is accomplished. Because of reducing time and cost of calculations, the solution is verified.
In order to verify summations of analytical solution in Eqs.(21) and (22), the amounts of n, m, i, and j
are chosen 4, 8, and 16 and as seen in Figs. 6 and 7, at the center point of the object, dimensionless
temperature does not change so much at (n& m)=8 and (n& m)=16 and just at early times there is little
difference between these two graph but there is an obvious difference between (n& m)=4 and (n&
9

m)=8 especially at early times, so (n& m)=8 is chosen in Eq. (21); and also dimensionless moisture
content at (i & j)=8 and (i & j)=16 is almost the same, therefore (i & j)=8is used in Eq. (22).
To validate the analytical solution, obtained results are compared with a numerical solution (Kaya et
al. 2006). Fig. 8 represents dimensionless temperature and moisture content at the center point of the
object. It shows the comparison for a case with inlet velocity of U=0.33m/s and aspect ratio of two
(AR=2), that means L=0.04 m and H=0.02 m. Maximum relative error in dimensionless temperature
and moisture of analytical and numerical solutions are 9.9% and 11.5%, respectively. Considering that
the numerical solution is done using variable (local) heat and mass transfer coefficients and in this
study, average heat and mass transfer coefficient on each face is used, a good agreement is obtained
between analytical and numerical solutions.
As seen in Fig. 8, during the drying process, temperature and moisture content of the moist object
start from initial amounts at the beginning of the drying and finally reach to the temperature of hot air
and the object would reach the same relative humidity, equivalent to water activity for the apple slice.
Attending to the slope of temperature and moisture content during the drying, the gradient of
temperature and moisture content decrease that means the rate of heat and mass transfer reduces
during the drying.
Figs.9 and 10 show temperature and moisture distribution inside the moist object at three different
times (t=60s,600s, and 6000s). As shown in Fig. 9(a-c), as a result of convective heat transfer at the
surface of the object and conduction heat transfer through it, the temperature inside the object increase
during the drying. As seen in Fig. 10(a-c), the moisture content decreases during the drying because
the air relative humidity is lower than the water activity of the moist object; and mass transfer inside
the object will continue until the relative humidity of hot air and water activity of moist object become
equal.
As it was predictable, heat and mass transfer in front face is higher than other faces; and it can be seen
from Figs. 9 and 10. These figures show temperature and moisture contours are dragged near the
backside of the object. Also it is clear that temperature contours have more distance from center of the
10

object than moisture contours, which shows heat transfer rate is greater than mass transfer rate,
because thermal diffusivity is higher than moisture diffusivity or in another word, Lewis number is
upper than one(Le>1).
Fig. 11 demonstrates the variation of dimensionless temperature and moisture content during the
drying in different x-values and y=0.01 m (center line of the object in x-direction) and at U=0.33m/s.
As shown in Fig. 11, there is a big difference between temperature on the center point of front face
(x=0) and other points in this figure. So, as explained before, rate of heat transfer on front face is more
than others, because hot air contacts it directly. Temperature at x=0.02m and x=0.08m are near
together but at early time, temperature at x=0.08m is higher; Because it is center point of rear face and
convective heat transfer on it start quickly because of air flow; but later when conduction heat transfer
at x=0.02m increased because of temperature gradient between surface and inside the object,
temperature at x=0.02m become more than x=0.08 m. Temperature at x=0.04m and x=0.06 m is rather
the same; And it is predictable considering Fig. 9(c). Since convective heat transfer coefficient at front
face is much more than rear face, right-half of the object has higher temperature than left-half. Also at
Fig.11 it can be seen that because of high convective mass transfer coefficient on front face, moisture
content is the least. Moisture content at x=0.08m is lower than x=0.02 m not only at early time but
also at late time; because, unlike thermal diffusivity, water diffusivity is not high enough that
diffusion mass transfer at x=0.02m overcome convective mass transfer at x=0.08m. Moisture content
at x=0.04m and x=0.06m are close together but mass transfer rate is lower than heat transfer rate,
moisture content at x=0.06m is a bit more than x=0.04m and they are not exactly the same, like
temperature profiles.
The variation of dimensionless temperature and moisture content during the drying in different yvalues and x=0.04m (center line of the object in y-direction) and at U=0.33m/s is shown in Fig.12. It
is evident that there is symmetrical moisture and temperature distribution in y-direction of the object,
since convective heat and mass transfer coefficients are almost the same at upside and downside
faces. Thus temperature and moisture content have exactly the same amount at y=0 (on downside
face) and y=0.02m (on upside face), respectively, and also they are the same at y=0.005m and
11

y=0.015 m. Because the object is thin in y-dimension, convective heat and mass transfer have more
effect than conduction heat transfer and diffusion mass transfer on y-direction drying, so in ydirection, surface of the object has more temperature and lower moisture content than center point and
as passing from surface to center of the object, temperature decreases and moisture content increases.
Fig. 13 shows the variation of dimensionless temperature and moisture content during the drying at
center point of the object in different inlet velocities. It can be seen that temperature increases and
moisture content decreases with increase in inlet velocity. As it was aforementioned, increment at
inlet velocity causes increase in convective heat and mass transfer coefficients, so heat and mass
transfer at the surface of the object rise that cause increase in temperature and reduction in moisture
content. Also it is noticeable that temperature and moisture content difference between 0.11m/s to
0.22m/s and 0.22m/s to 0.33m/s is not equivalent although velocity increases 100% equally; because
air flow become more turbulent at higher velocities and the effect of velocity rises.

5. Conclusion
Heat and mass transfer inside a moist object is studied using a 2D analytical solution, using constant
convective heat and mass transfer coefficients. The present investigation is contemplated to fill a gap
in analytical modeling of two-dimensional heat and mass transfer equations. Because of high
convective heat and mass transfer coefficients at front face, this area is dried faster than rest of the
object; and on rear face since there is a wake, convective heat and mass transfer coefficients reduce
severely that cause delay in the drying process on the backside of the object. Obtained results were
compared with the result of a numerical solution and there is a good agreement between these
numerical and analytical solutions.

6. References

12

Aversa, M., Curcio, S.,Calabro', V.,&Dorio, G., (2007).An analysis of the transport phenomena
occurring during food drying process. Journal of Food Engineering, 78 (3), 922-932.
Barati, E., &Esfahani, J.A., (2013).A novel approach to evaluate the temperature during drying of
food products with negligible external resistance to mass transfer. Journal of Food Engineering, 114
(1), 39-46.
Barati, E., &Esfahani, J.A., (2012). Mathematical simulation of convective drying: spatially
distributed temperature and moisture in carrot slab. International Journal of Thermal Sciences 56 (3),
86-94.
Barati, E., &Esfahani, J.A., (2011a). Mathematical modeling of convective drying: Lumped
temperature and spatially distributed moisture in slab. Energy, 36 (4), 2294-2301.
Barati, E., &Esfahani, J.A., (2011b). A new solution approach for simultaneous heat and mass transfer
during convective drying of mango. Journal of Food Engineering, 102 (4), 302-309.
Barati, E., &Esfahani, J.A., (2008). An Analytical Solution for Heat and Mass Transfer during the
Precooling Stage of Freezing Process of Porous Food. proceedings of 12TH Workshop on Transport
Phenomena in Two-Phase Flow. Bulgaria.
Crdova-Quiroz, A.V., Ruiz-Cabrera, M.A., &Garca-Alvarado, M.A., (1996).Analytical solution of
mass transfer equation with interfacial resistance in food drying. Drying Technology, 14 (5), 18151826.
Giner, S.A.,Irigoven, R.M.T.,Cicuttn,&S.,Fiorentini, C., (2010). The variable nature of Biot numbers
in food drying. Journal of Food Engineering,101 (2), 214-222.
Hernndez, J.A., Pavon, G., &Garca, M.A., (2000). Analytical solution of mass transfer equation
considering shrinkage for modeling food drying kinetics. Journal of Food Engineering, 45 (3), 1-10.
Incropera, F.D., &Dewitt, D.P., (1996). Fundamentals of heat and mass transfer, 4th ed., pp. 283-330.
John Wiley and Sons, New York.
13

Kaya, A., Aydin, O., &Dincer, I., (2006). Numerical modeling of heat and mass transfer during forced
convection drying of rectangular moist objects.International Journal of Heat and Mass Transfer, 49
(1718), 30943103.
Pavn-Melendez, G., Hernandez, J.A., Salgado, M.A., &Garcia, M.A., (2002).Dimensionless analysis
of the simultaneous heat and mass transfer in food drying. Journal of Food Engineering, 51 (4), 347353.
Ruiz-Lpez, I.I., Ruiz-Espinosa, H.,Arellanes-Lozada, P.,Brcenas-Pozos, M.E.,&Garca-Alvarado,
M.A., (2012).Analytical model for variable moisture diffusivity estimation and drying simulation of
shrinkable food products. Journal of Food Engineering, 108 (3), 427-435.
Ruiz-Lpez, I.I., & Garcia-Alvarado, M.A., (2007).Analytical solution for food-drying kinetics
considering shrinkage and variable diffusivity. Journal of Food Engineering, 79 (2), 208-216.
Wu, Y.,&Irudayaraj, J., (1996). Analysis of heat, mass and pressure transfer in starch based food
systems. Journal of Food Engineering, 29 (4), 399-414.

14

Figure captions:
Fig. 1.The problem domain.
Fig. 2.Stream lines of external flow field.
Fig. 3. Temperature contours of external flow field.
Fig. 4. The variation of convective heat transfer coefficient along the surface of moist object.
Fig. 5.The variation of convective mass transfer coefficient along the surface of moist object.
Fig. 6.Independency test: summation of dimensionless temperature.
Fig. 7. Independency test: summation of dimensionless moisture content.
Fig. 8. The variation of dimensionless temperature and moisture content during the drying and compare it with
the result of Kaya et al. (2006).
Fig. 9. Temperature distribution inside the moist object at (a) t=60s, (b) t=600s, (c) t=6000s.
Fig. 10. Moisture distribution inside the moist object at (a) t=60s, (b) t=600s, (c) t=6000s.
Fig. 11.The variation of dimensionless temperature(), and moisture content() during the drying at different x
values and y=0.01 m.
Fig. 12.The variation of dimensionless temperature(), and moisture content() during the drying at x=0.04 m
and different y-values.
Fig. 13.The variation of dimensionless temperature(cp), and moisture content(cp) during the drying at

different velocities.

15

Fig. 1.The problem domain.

16

Fig. 2.Stream lines of external flow field.

17

Fig. 3. Temperature contours of external flow field (T=323 K).

18

Fig. 4. The variation of convective heat transfer coefficient along the surface of moist object.

19

Fig. 5.The variation of convective mass transfer coefficient along the surface of moist object.

20

Fig. 6.Independency test: summation of dimensionless temperature.

21

Fig. 7.Independency test: summation of dimensionless moisture content.

22

Fig. 8.The variation of dimensionless temperature and moisture content during the drying and compare it with
the result of Kaya et al. (2006).

23

(a)

(b)

(c)
Fig. 9. Temperature distribution inside the moist object at (a) t=60s, (b) t=600s, (c) t=6000s.

24

(a)

(b)

(c)
Fig. 10.Moisture distribution inside the moist object at (a) t=60s, (b) t=600s, (c) t=6000s.

25

Fig. 11.The variation of dimensionless temperature(), and moisture content() during the drying at different x
values and y=0.01 m.

26

Fig. 12.The variation of dimensionless temperature(), and moisture content() during the drying at x=0.04 m
and different y-values.

27

Fig. 13.The variation of dimensionless temperature(cp), and moisture content(cp) during the drying at

different velocities.

28

Table 1
The properties of apple and physical conditions (Kaya et al. 2006)

Properties and conditions

Thermal conductivity, k
Density,
Constant pressure specific heat, Cp
Moisture diffusivity, D
Initial moisture content, M0
Initial temperature, T0
Moisture content in supplied air, M

0.576 W/(m K)
856 kg/m3
1929 J/(kg K)
6.6210-8 m2/s
7.196 kg/kg of dry air
298 K
0.196 kg/kg of dry air

29

Table 2
The average convective heat and mass transfer coefficients on each face

Face

h(W/m2K)

hm(m/s)10-

Front
Rear
Downside
Upside

U=0.11
m/s
29.9338
4.0152
8.9057
8.9431

U=0.22
m/s
41.9145
6.2719
9.9220
10.1587

U=0.33 m/s U=0.22

m/s
50.4431
5.9868
9.00734
0.80304
13.3683
1.7811
13.7376
1.7886

30

U=0.11
m/s
8.3829
1.2544
1.9844
2.0317

U=0.33
m/s
10.09
1.801
2.674
2.748

The analysis of transport phenomena occurring during drying is performed.

Results demonstrated that front and rear faces have significant influences on the drying.

the heat and mass transfer equations within the object are analytically solved.

The external flow is predicted numerically.

31