Modeling of Mass and Heat Transfer During the Drying of Banana Sheets
Publish place: The 16th International Conference on Food Industry Science, Organic Agriculture and Food Security
Publish Year: 1402
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
FSACONF16_005
تاریخ نمایه سازی: 30 بهمن 1402
Abstract:
In the course of heat and mass transfer, temperature and moisture profiles play a crucial and significant role in improving the quality of dried products due to their impact on the drying process. This study focuses on modeling the mass and heat transfer during the drying of banana sheets, utilizing numerical solution of the heat transfer equation (based on Fourier's law) and the mass diffusion equation (based on Fick's law). The predicted temperature and moisture profiles are compared with the measurements obtained using MATLAB software, indicating significant variations in temperature and moisture during the drying process.
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Authors
Majid Yousefi Vardanjani
Masters student, Department of Food Science andTechnology, College of Agriculture, Isfahan Universityof Technology, Iran
Atousa Shafaroodi
Phd graduate of department of agronomy and plantbreeding, university of mohaghegh ardabili,Ardabil,Iran
Mehran Fatehi Pekani
Master's student, Department of Biosystem Mechanics, Faculty of Agriculture, Isfahan University of Technology, Iran