Effects of air movement in a hot air dryer on the drying characteristics of colored potato (Solanum tuberosum L.) using computational fluid dynamics  

作　　者：Hyeon Woo Park Won Byong Yoon 

机构地区：[1]Department of Food Science and Biotechnology,College of Agriculture and Life Science,Kangwon National University,Chuncheon,Gangwon 200-701,S.Korea

出　　处：《International Journal of Agricultural and Biological Engineering》2018年第1期232-240,共9页国际农业与生物工程学报（英文）

基　　金：This work was supported by Korea Institute of Planning and Evaluation for Technology in Food,Agriculture,Forestry and Fisheries(IPET)thorugh High Value-added Food Technology Development Program,funded by Minstry of Agriculture,Food and Rural Affairs(Grant No.314047-2);This study has been worked with the support of a research grant of Kangwon National University in 2016.

摘　　要：The flow fields of hot air in the dryer for drying colored potatoes of which characteristics are highly sensitive to the temperature were simulated using computational fluid dynamics(CFD)simulation.The local air velocity decreased as the distance from the flow inlet increased.The mass and heat transfer coefficients increased from 0.666×10^(-2) m/s to 1.711×10^(-2) m/s,and 6.555 W/(m^(2)·K)to 16.834 W/(m^(2)·K),respectively,as the air velocity increased from 0.207 m/s to 1.567 m/s at 60°C.The drying simulation model using the heat and mass transfer model made accurate predictions.The thermal properties of colored potato,such as the thermal conductivity and specific heat,decreased significantly from 0.440 W/(m·K)to 0.034 W/(m·K)and 3906.45 J/(kg·K)to 2198.52 J/(kg·K),respectively,as the moisture content decreased from 78% to 5%.With the variable thermal and physical properties,the heat transfer simulation model made accurate predictions of the hot-air drying characteristics for the colored potatoes,and the RMSE values for all cases were(1.85±0.27)℃.

关 键 词：colored potato hot air drying drying characteristics computational fluid dynamics thickness air velocity 

分 类 号：TG1[金属学及工艺—金属学]