The Mathematical Model of Carrot Slices Drying
Matematički model sušenja usitnjene šargarepe
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Author
Aboltins, Aivars
Upitis, Andris
Keywords
dryingcarrot
mathematical modeling
sušenje
šargarepa
matematičko modeliranje
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Show full item recordAbstract
Drying of carrots slices was investigated in a laboratory dryer with a
heater with thermostat. Carrots were grated in slices with a thickness of 1-2 mm, width
of 4-5 mm and placed in the perforated container with layer thickness 30-35 mm. Based
on the experimental data, the time dependency of moisture content and drying rate were
calculated and presented. Using drying rate, the layer of carrot slices drying was
simulated and receiving results compared with experimental data. Obtained
measurement results are in high correlation with calculations. Presented mathematical
model contains system of partial differential equations including the matter and
environmental temperatures ( Θ(x,t ) and T(x,t) ) and mass exchange (W(x,t), d(x,t))
and it can be used for thick, porous medium layers, containing small particles, drying.
Experimental and theoretical results showed that the carrot slices 3.5 cm thick layer was
dry in 8 hours using a convective airflow with temperature 37 oC Sušenje usitnjene šargarepe bilo je ispitivano u laboratorijskoj sušari sa
grejačem sa termostatom. Šargarepa je usitnjena u rezance debljine 1-2 mm i širine 4-5
mm, a smeštena u perforirani sud, u sloj debljine 30-35 mm. Na osnovu
eksperimentalnih podataka izračunate su i predstavljene zavisnosti sadržaja vlage i
dinamike sušenja u funkciji vremena. Koristeći brzinu sušenja simulirano je sušenje sloja
rezanaca šargarepe, a dobijeni rezultati su poređeni sa eksperimentalnim podacima.
Dobijeni rezultati merenja su u visokoj korelaciji sa rezultatima proračuna. Predstavljeni
matematički model sadrži sistem parcijalnih diferencijalnih jednačina koje uključuju
temperature materijala i okoline ( Θ(x,t ) i T(x,t) ) i razmenu mase (W(x,t), d(x,t)).
Može biti primenjen na sušenje debelih, srednje poroznih, slojeva koji se sastoje od
malih rezanaca. Eksperimentalni i teorijski rezultati su pokazali da je sloj rezanaca
šargarepe debljine 3.5 cm bio osušen za 8 časova, korišćenjem konvektivne vazdušne
struje temperature 37 oC.