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Keywords: convective drying, mass and heat transfer, mathematical modeling, numerical simulation,
diffusion coefficient, banana
ABSTRACT
This work represents a contribution to the understanding of the mechanisms of heat and
mass transfer in a cylindrical shrinking material within the drying process. With
reference to a set of simplifying hypotheses (uncoupling of heat and material transfer
phenomena and unidirectional transfer), a simplified local model was adopted to study
the drying process of a cylindrical sample of banana. Based on certain experimental
results of drying, this model was proved valid and the effective diffusion coefficient of
water in banana was identified. This mathematical model also provides the possibility of
establishing the distributions of water in the sample during the drying process.
INTRODUCTION
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mathematical model also provides the possibility of establishing the distribution of the amount of water
in the sample during the drying process. The effect of temperature on the moisture diffusion coefficient
in banana drying was investigated. The predicted temperature and mean moisture content of material
versus times were confirmed by experimental results.
MATHEMATICAL MODELLING
Conservation of the entire mass of the medium during a transformation is shown in the following
mass balance equations:
∂ρ e
− Liquid phase : + div(ρ e ⋅ v e ) = 0 (1)
∂t
∂ρ s
− Solid phase : + div(ρ s ⋅ v s ) = 0 (2)
∂t
In which ρ e and ρs are respectively the apparent bulk mass densities of the liquid component and the
solid component. The density of material is considered as ρ = ρ s + ρ e .
v e is the velocity of the diffusion of the liquid and v s is the velocity of the shrinkage of the solid.
If we consider that mass transfer follows the Fick’s law, we can write:
ρ⋅D
ρ e ⋅ (v e − v s ) = − ⋅ ∇ω (3)
1− ω
Taking in consideration the Lagrangian co-ordinates system (noted by ξ i ) is attached to the solid matrix,
we can combine equations (1) and (2) to obtain the following balance equation:
ρs ⋅
dX
dt ξ
( )
= div ρ s ⋅ D ⋅ ∇X (4)
in which variable X is defined as X = ρ e ρ s and d dt is the time derivative following the movement of
the solid*.
Taking in consideration that ρ s = ρ − ρ e = ρ (X + 1) , equation (4) becomes:
dX ρ⋅D
ρs ⋅ = div ∇X (5)
dt ξ 1+ X
To simplify the problem, we can suppose that the axial shrinkage is neglected. Therefore, changing co-
( )
ordinates system (*) imposes to know the deformation ratio ρ s ρ s0 . For the ideal deformation case
where shrinkage is linear versus moisture content (Kechaou, Maalej, 1994), this ratio writes:
534
ρs
= (1 + 1.4855 ⋅ X ) (6)
ρ s0
Finally, the mass conservation with Fickian diffusion in a banana becomes:
dX 1 ∂ ∂X
= ⋅ ξ ⋅ D eff (X, T ) ⋅ (7)
dt ξ ∂r ∂ξ t
t
2
D(X, T ) r
with D eff (X, T ) = ⋅ (8)
(1 + 1.4855 ⋅ X )² ξ
Heat Balance Equation
Following the hypothesis that the temperature in the material (banana) at any time during the drying
may be considered uniform. The heat balance can be represented by the following equation:
dT
m ⋅ Cp ⋅ = A ⋅ h c ⋅ (Ta − T ) − L v ⋅ A ⋅ φ m, surf (9)
dt
within φ m, surf = k m ⋅
Me
R ⋅ Ta
(
Pv, surf − Pva ) (10)
For time zero, both temperature and water content are uniform:
T = T0 = Tw , X = X 0 ∀ξ (11)
All gradients are nil in the center:
∂X
∀t > 0, ξ = 0, − =0 (12)
∂ξ ξ = 0
At the surface (ξ = rd ) , mass flux density is given by Fick’s law:
ξ ∂X
∀t > 0, ξ = rd , φ m, surf = −ρ s0 ⋅ D eff (X, T ) ⋅ ⋅ (13)
r ∂ξ ξ = r
d
535
The inputs to the mathematical models are: physical properties of drying air, initial sample dimension
and material shrinkage, density, thermal conductivity and specific heat as functions of moisture content
and/or temperature.
Fresh bananas (Cavendish variety) purchased from a local market were used in the experiments. The
fruits were selected according to the required perfect cylindrical form, degree of ripeness and peeled
manually. In deed the longest cylindrical part in the fruit would be selected for drying with hot air under
forced convection.
The approximate weight of the individual sample was 30g with an overall length of about 50 mm. The
average approximate initial value of the banana moisture content was 3 kg/kg d.b.
The experimental drying system, presented on Figure 1, consisted of a pilot air dryer, composed of a
system for the provision of hot air, a humidifier and a drying test chamber.
The test chamber consists of a rectangular tunnel (0.254 x 0.254 x 1m ). Hot air entered this tunnel and
flowed over the sample to be dried. In the drying chamber, a single banana was laid on a perforated tray
placed over an analytical balance (METTLER) with a precision of ± 0.01g. Periodic on-line weighing
was performed throughout the drying experiments at constant time period (10 min). The temperature of
the drying air was controlled using a thermo-hygrometer connected to a personnel computer.
At the end of each drying experiment, dry matter of the dried banana was determined by leaving it for 24
hours in an oven at 105° ± 2°C.
EXPERIMENTAL RESULTS
A total of 6 drying experiments were run at different air conditions. Table 1 shows the air and material
conditions used in this work.
Drying air temperature was varied from 50 to 70°C, relative humidity from 3.6 to 11.5% and air velocity
from 3 to 4.5 m/s.
The plots of Figure 3 show the progress usual of the drying without constant rate periods that is non-
existent in the case of the biologic products. This particularity, noticed by several authors (Bimbenet,
1984 and Kechaou, 2001), is usual for the agro-alimentary products, that especially dry on the falling
rate period.
536
The results indicated that diffusion is the most likely physical mechanism governing moisture movement
in banana.
Table 1. Air Drying Conditions and Parameters of Banana Used in the Experimental Tests
Test N° 1 2 3 4 5 6
Ta (°C) 51 51 51 59 67 69
Tw (°C) 23 24 25 26 27 29
(%) 7.6 9.5 11.4 6.4 3.6 5.7
(g/kg dry air) 6.120 7.636 9.219 7.595 6.052 9.690
va (m/s) 3 4 4.5 3 3 3
X0(kg/kg d.b.) 3.10 3.26 3.25 3.22 3.04 3.06
Xeq(kg/kg d.b.) 0.196 0.199 0.210 0.178 0.138 0.151
Initial radius of
banana(mm) 13.75 14.75 15 15 14.7 14
Initial length of
banana (mm) 49 49 50 50 50 49
X − X eq
On Figure 2, we present the dimensionless moisture ratio at each time and, on Figure 3, the
X 0 − X eq
drying rate as function of moisture content, for all the tests.
1,2 1
Test 1 Test 1
0,9
1 Test 2 Test 2
0,8
Test 3
(-dX/dt) (kg/kg d.b. h)
Test 3
Moisture ratio (-)
0,8 0,7
Test 4 Test 4
Test 5 0,6
Test 5
0,6 Test 6 0,5 Test 6
0,4
0,4
0,3
0,2 0,2
0,1
0
0
0 100 200 300 400 500 600 0 0,5 1 1,5 2 2,5 3 3,5
t (min) X(kg/kg d.b.)
Figure 2 - Drying curves of banana at different air conditions Figure 3 - Drying kinetics of a single banana
To measure the temperature profile in the sample, three copper-constantan thermocouples with
diameter of 2 mm were used and placed in the bottom, the upper and in the axis of the sample. Figure 4
represents the temperature profiles in the sample at different positions (thermocouples located at the
surface, the axis and at the upper of material) at a drying air temperature of 60°C. It was found that there
were no significant differences between the temperatures at the three points. This may indicate that the
temperature in banana at any time during the drying is considered uniform.
537
Ta = 60°C, RH = 22%, va = 1.6 m/s
70
Tair
60
50
Temperature (°C)
40
Tsurf Taxis Tbottom
30
20
10
0
0 100 200 300 400 500 600 700 800
t (min)
Figure 4 - Experimental temperature profiles in the sample at different positions at dying air temperature of 60°C
The moisture effective diffusion coefficients were determined by comparing the calculated drying
curve with the observed one, using a trial and error method. The banana shrinkage was considered when
calculating the drying curve. First we start with an initial D0 founded from literature (Kechaou, 2001):
a + b⋅X α + β ⋅ exp(− γ ⋅ X )
D 0 (X, T ) = D 00 ⋅ exp − ⋅ exp − (14)
c+d⋅X R ⋅T
The influence of the temperature of material on the diffusion coefficient was assumed to be Arrenius -
type relationship.
Equation (15) has been used in the moisture diffusion model to calculate the moisture and the
temperature profiles within the banana sample.
The model validation was carried out through a comparison of predicted variable values with those
obtained experimentally. In fact Figure 5 represents the comparison between the experiment results, the
simulated values using the moisture diffusion coefficient extracted to the literature and the simulated
values for test 1.
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3.5 50
Temperature (°C )
2.5 40
2 35
1.5 30
Experimental
1 25 Simulated with D0
Simulated with the new D
0.5 20
0 100 200 300 400 500 600 0 100 200 300 400 500 600
t (min) t (min)
Figure 5 - Predicted and experimental means moisture content and temperature during the drying of banana for test 1
The slight misfit observed can be attributed to a large extent to the sum of errors in the experiment
conditions and to the simplify hypothesis. Nevertheless, we can consider that our mathematical modeling
was largely satisfactory for an overall experimental measurement; especially if we compare the results
obtained with this predicted coefficient to results obtained with others, we can notice that this new
coefficient were the more meadows of experimental results. The computing is sufficiently accurate to
provide a perspective tool to analyze the different physical phenomena governing the drying process.
Figure 6 shows the moisture distribution predicted, by using the equations, in the sample as function
of effective radius and drying time during drying in air at 51°C. The shrinkage effect was taken into
account during the calculation of moisture contents in the sample. A uniform moisture profile was
assumed at the beginning of drying, which were characteristic of the molecular diffusion (Fick’s law).
Moisture content evolution shows a falling parabolic period during the drying and after a certain time it
was ending at the equilibrium moisture content within the slab.
539
CONCLUSIONS
A simplified mathematical model presented in cylindrical coordinates allows describing the heat and
mass transports during drying of deformable media considered as an immiscible two-phase system. A
finite difference method was used to solve the equations, applied to the banana drying process.
The results of this model were compared to experimental ones during the drying of a sample cylindrical
banana.
This model showed that there is not a concordance between the simulated and the experimental results
with an effective diffusion coefficient of water in the banana pulled from previous works.
To validate the model better, another effective diffusion coefficient has been identified while adjusting
the theoretical results with the experimental results while using a trial and error method.
With this new effective diffusion coefficient, the mathematical model enables the prediction of
temperature and mean moisture content along the drying process, when the shrinkage of material is
considered.
The moisture distribution inside the cylindrical banana sample can be predicted at different drying times.
NOTATION
Greek Symbols
φm mass-transfer flux mol/m² s
ρ density kg/m3
ω mass fraction of water %
ξ solid coordinate in Lagrangian space -
∇ grad -
Subscripts Superscripts
0 initial 0 initial state
a air
d dry material
e liquid phase
eff effective
540
eq equilibrium
s solid phase
surf at surface
v vapour phase
w wet-bulb
LITERATURE
Anderson, R. B. (1946), Modification of the Brunauer Emmett and Teller equation, Journal of American
Chemical Society, 68, pp. 686-691
Aregba, A. W. (1989), Séchage d’un gel et d’une pâte-processus internes et procédé adaptés, Thèse de
doctorat de l’Université de Bordeaux I, France
Bimbenet, J. J. (1984), Le séchage dans les industries agricoles et alimentaires, Cahier du Génie
Industriel Alimentaire (GIA), SEIPAC, PARIS
Bizot, H. (1983), Using the GAB model to construct sorption isotherms, Physical Properties of foods,
R. Jowitt et al., pp. 43-53
Guggenheim, E. A. (1966), Applications of Statistical Mechanics, Clarendon Press, 2nd Ed., Oxford,
U.K., pp. 186-206
Gunes, M. (2000), Correlations for some thermo-physical properties of air. Proceedings of the 12th
International Drying Symposium IDS’2000, paper N°215, The Netherlands
Jomaa, W. (1991), Séchage de matériaux fortement déformables : prise en compte de la vitesse de retrait,
Thèse de doctorat de l’Université de Bordeaux I, France
Kechaou, N.; Maâlej, M. (1994), Evaluation of diffusion coefficient in the case of banana drying, Drying
Technology vol. A, Mujumdar A. S. (Ed.), pp. 841-848
Kechaou, N., Maâlej, M. (1999), Desorption isotherms of imported Banana-Application of the GAB
theory. Drying Technology, Vol. 13, no. 6, pp. 1201-1213
Nadeau, J. P.; Puiggali, J. R. (1995), Séchage des processus physiques aux procédés industriels,
Technique et documentation, Lavoisier
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