Heat and mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices during hot⁃air drying process
ObjectiveThis study aimed to investigate the mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices, the heat transfer of the drying space and yam slices. during hot⁃air drying (HAD) process.MethodsSeven thin⁃layer drying models were used to fit the drying curves of yam slices during the HAD p...
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The Editorial Office of Food and Machinery
2024-08-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20240822?st=article_issue |
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| author | PANG Lingyun YUAN Zhihua ZHAN Lijuan LI Yu PAN Siyi |
| author_facet | PANG Lingyun YUAN Zhihua ZHAN Lijuan LI Yu PAN Siyi |
| author_sort | PANG Lingyun |
| collection | DOAJ |
| description | ObjectiveThis study aimed to investigate the mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices, the heat transfer of the drying space and yam slices. during hot⁃air drying (HAD) process.MethodsSeven thin⁃layer drying models were used to fit the drying curves of yam slices during the HAD process, and the optimal mass transfer dynamics model was selected finally. Thermal conductivity and specific heat capacity of yam slices were measured at different temperatures. ANSYS software was used to simulate the temperature field changes in the drying chamber and the temperature changes of yam slices.ResultsThe Modified Page model can accurately predict the moisture changes of yam slices during the HAD process at different temperatures (R2=0.998 96~0.999 86). For HAD, the temperature inside the drying chamber was generally high near the air inlet and outlet on the horizontal plane, and was slightly low in the distance. Differently, the temperature decreased mildly from the top to the bottom vertically. During HAD, the temperature of yam slices was the lowest in the center and highest at the outer surface. The temperature difference between the inner and outer layers gradually decreased, and the temperature changed faster in the early stage than in the late stage. The maximum temperature difference between the measured value and the simulated value was 7.75 ℃, and the minimum was only 0.07 ℃, indicating that the simulation results were reliable.ConclusionThe Modified Page model and ANSYS software can accurately predict the heat and mass transfer of yam slices during the HAD process. |
| format | Article |
| id | doaj-art-c01a4d23cf854bcaa8aa88ced7ff4282 |
| institution | DOAJ |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-c01a4d23cf854bcaa8aa88ced7ff42822025-08-20T02:59:18ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-08-0140815716510.13652/j.spjx.1003.5788.2023.601711003-5788（2024）08-0157-09Heat and mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices during hot⁃air drying processPANG Lingyun0YUAN Zhihua1ZHAN Lijuan2LI Yu3PAN Siyi4College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, ChinaCollege of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou, Henan 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, ChinaObjectiveThis study aimed to investigate the mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices, the heat transfer of the drying space and yam slices. during hot⁃air drying (HAD) process.MethodsSeven thin⁃layer drying models were used to fit the drying curves of yam slices during the HAD process, and the optimal mass transfer dynamics model was selected finally. Thermal conductivity and specific heat capacity of yam slices were measured at different temperatures. ANSYS software was used to simulate the temperature field changes in the drying chamber and the temperature changes of yam slices.ResultsThe Modified Page model can accurately predict the moisture changes of yam slices during the HAD process at different temperatures (R2=0.998 96~0.999 86). For HAD, the temperature inside the drying chamber was generally high near the air inlet and outlet on the horizontal plane, and was slightly low in the distance. Differently, the temperature decreased mildly from the top to the bottom vertically. During HAD, the temperature of yam slices was the lowest in the center and highest at the outer surface. The temperature difference between the inner and outer layers gradually decreased, and the temperature changed faster in the early stage than in the late stage. The maximum temperature difference between the measured value and the simulated value was 7.75 ℃, and the minimum was only 0.07 ℃, indicating that the simulation results were reliable.ConclusionThe Modified Page model and ANSYS software can accurately predict the heat and mass transfer of yam slices during the HAD process.http://www.ifoodmm.com/spyjx/article/abstract/20240822?st=article_issuedioscorea opposita thunb. cv. tiegunhot⁃air dryingthermal conductivityspecific heat capacityheat and mass transfer |
| spellingShingle | PANG Lingyun YUAN Zhihua ZHAN Lijuan LI Yu PAN Siyi Heat and mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices during hot⁃air drying process Shipin yu jixie dioscorea opposita thunb. cv. tiegun hot⁃air drying thermal conductivity specific heat capacity heat and mass transfer |
| title | Heat and mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices during hot⁃air drying process |
| title_full | Heat and mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices during hot⁃air drying process |
| title_fullStr | Heat and mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices during hot⁃air drying process |
| title_full_unstemmed | Heat and mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices during hot⁃air drying process |
| title_short | Heat and mass transfer of Dioscorea opposita Thunb. cv. Tiegun slices during hot⁃air drying process |
| title_sort | heat and mass transfer of dioscorea opposita thunb cv tiegun slices during hot⁃air drying process |
| topic | dioscorea opposita thunb. cv. tiegun hot⁃air drying thermal conductivity specific heat capacity heat and mass transfer |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20240822?st=article_issue |
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