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Infrared Drying Process Simulation by annamayur7 is a document available to read on EtoBox.
The article presents a control volume formulation for simulating the infrared drying process of food, specifically potatoes, using a fully implicit time-stepping scheme. The model effectively predicts temperature and moisture profiles, showing a maximum deviation of 9.0°C and 10% in moisture predictions compared to experimental data. This research highlights the potential of infrared drying technology for food grains and biomaterials, emphasizing its advantages over conventional heating methods.
- Author
- annamayur7
- Language
- EN