文章基本信息

标题：Validation and Optimization of Heat and Mass Transfer Model for Mushroom Convection Drying
本地全文：下载
作者：Huimin Shan ; Kongqing Li
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2021
卷号：293
页码：1-5
DOI：10.1051/e3sconf/202129303011
语种：English
出版社：EDP Sciences
摘要：In order to solve the problems of time consuming, energy consumption and low simulation accuracy in the hot air-drying system of food drying. Using computational fluid dynamics (CFD) to simulate the drying process of mushrooms can provide a reference for its technology research and development (R&D). The porous media approach was used to model the flow resistance offered by the mushroom. The resistance coefficient and porosity were determined through the experiments. Different air supply ways (wind speed, temperature, fresh air volume, reverse air supply period) were simulated and two optimize ways were suggested according the shortest possible drying time. The simulation results are in good agreement with the experimental results. The air supply way of periodic with reverse (SMPR), which means timed alternate the direction of air flow, or the way of mix in fresh air intermittently can effectively shorten the drying time. Considering comprehensively, the optimal air supply way was the mix in fresh air intermittently with fresh air accounts for 30% or SMPR with the period of 2h under the condition of the hot air temperature of 55°C and wind velocity of 0.6m/s.