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Energy and the Environment, 1998

ISBN 打印: 1-56700-127-0

IMPROVEMENT OF FOOD DRYING QUALITY BY FLOW MANIPULATION TECHNIQUES

Abstract

Optimization of the parameters that represent the driving forces in drying processes, led to the increase of the system performance, energy savings, and high quality of the final product. Air flow field inside a 5-ton capacity drying room was simulated and analysed with "PHOENICS" CFD code for different geometry configurations. Laboratory measurements validated the turbulence model used in simulation. The results were implemented on an industrial dryer that operates in Kimi, Greece.
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