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A rigorous analysis of simultaneous heat and mass transfer in the pasta drying process

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Abstract

This study presents a two dimensional analysis of coupled heat and mass transfer during the process of pasta drying. Velocity and temperature distributions of air flowing around the pasta are predicted in steady state condition. Using these profiles and the similarity between heat and mass boundary layers, local convective heat and mass transfer coefficients were determined on different points of pasta surface. By employing these values, the solution of coupled heat and mass transfer equations within the pasta object in unsteady state condition was obtained. Furthermore the effects of operating conditions such as velocity, temperature and relative humidity of air flow on drying rate of pasta were studied. Sensitivity analysis results show that the effects of air temperature and relative humidity on the rate of drying are more important than the effect of air velocity. Finally, the results obtained from this analysis were compared with the experimental data reported in the literatures and a good agreement was observed while, no adjustable parameter is used in the presented model.

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Abbreviations

a w :

Water activity (−)

c :

Concentration (kg/m3)

C p :

Heat capacity (J/kg K)

c s,air :

Water concentration in gaseous phase at pasta/air interface (kg/m3)

d :

Diameter (m)

D eff :

Effective moisture diffusion coefficient (m2/s)

D w−air :

Diffusion coefficient of water in air (m2/s)

h :

Heat transfer coefficient (W/m2 K)

k :

Thermal conductivity (W/m K)

k c :

Mass transfer coefficient (m/s)

Le:

Lewis number (−)

M w :

Water molar weight (kg/mol)

n :

Normal vector to surface

N s :

Water mass flux (kg/m2 s)

p 0 :

Vapor pressure (Pa)

P :

Total pressure (Pa)

R g :

Universal gas constant (J/mol K)

RH :

Relative humidity of air (−)

s :

Surface coordinate

t :

Time (s)

T :

Pasta temperature (K)

T air :

Air temperature (K)

T f :

Film temperature (°C)

u :

x-Component of velocity vector (m/s)

u :

Velocity vector (m/s)

U :

Moisture content in pasta on wet basis (w/w)

v :

y-Component of velocity vector (m/s)

X :

Moisture content in pasta on dry basis (−)

y :

Molar fraction in air (−)

y s , air :

Mole fraction in gaseous phase at pasta/air interface (−)

α :

Thermal diffusivity (m2/s)

δ :

Pasta thickness (m)

λ :

Water latent heat of vaporization (J/kg)

μ :

Viscosity (kg/m s)

θ :

Dimensionless temperature \(\frac{{T - T_{0} }}{{T_{\infty } - T_{0} }}\)

ρ :

Density (kg/m3)

0:

Initial condition

∞:

Bulk condition

air :

Air

s :

Pasta surface

w :

Water

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Authors and Affiliations

  1. Department of Chemical Engineering, Amirkabir University of Technology, No. 424, Hafez Ave., Tehran, Iran

    Reza Veladat, Farzin Zokaee Ashtiani & Mohammad Rahmani

Authors
  1. Reza Veladat
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  2. Farzin Zokaee Ashtiani
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  3. Mohammad Rahmani
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Corresponding author

Correspondence to Farzin Zokaee Ashtiani.

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Veladat, R., Ashtiani, F.Z. & Rahmani, M. A rigorous analysis of simultaneous heat and mass transfer in the pasta drying process. Heat Mass Transfer 49, 1481–1488 (2013). https://doi.org/10.1007/s00231-013-1189-9

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  • DOI: https://doi.org/10.1007/s00231-013-1189-9

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