TY - JOUR
A2 - Liu, Jun
AU - Zhang, Zhijun
AU - Zhang, Shiwei
AU - Su, Tianyi
AU - Zhao, Shuangshuang
PY - 2013
DA - 2013/04/27
TI - Cortex Effect on Vacuum Drying Process of Porous Medium
SP - 120736
VL - 2013
AB - Corns, fruits, and vegetables are usually used as porous medium in drying process. But in fact, it must be considered as the cortex effect on mass transfer because the mass transfer of cortex is very difficult than inner medium. Based on the theory of heat and mass transfer, a coupled model for the porous medium vacuum drying process with cortex effect is constructed. The model is implemented and solved using COMSOL software. The water evaporation rate is determined using a nonequilibrium method with the rate constant parameter Kr that has been studied. The effects of different vapor pressures (1000, 5000, and 9000 Pa), initial moisture contents (0.3, 0.4, and 0.5 water saturation), drying temperatures (323, 333, and 343 K), and intrinsic permeability for cortex part (10−13, 10−14, 10−15 m2) on vacuum drying process were studied. The results facilitate a better understanding of the porous medium vacuum drying process that nearer to the reality.
SN - 1024-123X
UR - https://doi.org/10.1155/2013/120736
DO - 10.1155/2013/120736
JF - Mathematical Problems in Engineering
PB - Hindawi Publishing Corporation
KW -
ER -