Numerical simulation of optimal inlet air temperature of a forced convective fish cabinet rotary dryer

Dynamic Simulation of an Industrial Rotary Dryer

Numerical Simulation and Parametric Study of Forced Convective Condensation in Vertical Channel

Forced convective condensation in vertical channel is investigated numerically. The condensation boundary layers that occur due to temperature difference between the walls and saturation temperature of steam is simulated by the volume of fluid (VOF) method. The effect of variations in the hydraulic diameter, steam velocity, Re number and temperature difference between the wall and saturation te...

Dehydration Characteristics of Whole Lemons in a Convective Hot Air Dryer

In this study, whole lemons were dried using a laboratory convective hot air dryer and the effects of drying temperature on dehydration behaviour and mass transfer characteristics of the lemons were investigated. The drying experiments were conducted using air temperatures of 50, 60 and 75 °C and air velocity of 1 m/s. It was observed that the drying temperature affected the drying time and...

Mesoscopic Simulation of Forced Convective Heat Transfer of Carreau-Yasuda Fluid Flow over an Inclined Square: Temperature-dependent Viscosity

In the current study, non-Newtonian flow pattern and heat transfer in an enclosure containing a tilted square are examined. In order to numerically simulate the problem, the mesoscopic lattice Boltzmann method is utilized. The non-Newtonian Carreau-Yasuda model is employed. It is able to adequately handle the shear-thinning case. The simulation results of flow and heat transfer have been ...

Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters

The effect of air temperature, air velocity, and sample shapes (circle and square with the same cross-sectional area) on kinetic drying of potato slices in a tunnel dryer was investigated experimentally and a suitable drying model was developed. The experiments of drying of potato slices were conducted at an air temperature of 45-70°C with an air velocity 1.60 and 1.81 m sec(-1). Results showed...