Cortex Effect on Vacuum Drying Process of Porous Medium

• Main Authors: Zhijun Zhang, Shiwei Zhang, Tianyi Su, Shuangshuang Zhao
• Format: Article
• Language: English
• Published: Hindawi Limited 2013-01-01
• Series: Mathematical Problems in Engineering
• Online Access: http://dx.doi.org/10.1155/2013/120736

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.