Analysis of cube sugar drying in a convective dryer
Jan Skočilas, Stanislav Solnař, Magzhan Aidossulyhttps://doi.org/10.17221/587/2015-CJFSCitation:Skočilas J., Solnař S., Aidossuly M. (2016): Analysis of cube sugar drying in a convective dryer. Czech J. Food Sci., 34: 463-468.
The article deals with determination of drying curves for the convective drying of cube sugar. The results of the experiment are compared with simple CFD model and literature data. Drying process is described by simple and complex mathematical models. The effective diffusion coefficient and mass transfer coefficient were identified from data. The repeated measurements were performed in a convective dryer for the initial 3% moisture content of sugar and for three temperatures (50, 65, and 80°C) and two velocities (1 and 1.5 m/s) of drying air. For one cube the CFD 2D model was created in the ANSYS software and the velocity and temperature fields were simulated.Keywords:
water evaporation; sugar product; convection; diffusion; CFDReferences:
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