Simulation and Experimental Studies of Heat-Mass Transfer and Stress–Strain in Carrots During Hot Air Drying
Yanyan Li | Mingxia Liang | Jinyan Li | Keyi Jiang | Xiyang Li | Zhaohui Zheng
Models were developed to study the heat-mass transfer and stress–strain process in carrots during hot air drying. The distribution and variation in temperature, moisture content, strain, and stress of the samples were investigated at different drying temperatures. The results showed that the models developed could be used to simulate the hot air drying process of carrots; the maximum weighted absolute percentage errors were 9.01%. The difference between the heat flux and vapor diffusion flux in the regions led to a non-uniform temperature and moisture content distribution, which resulted in non-uniform strain, causing stress within the carrots. The value of the thermal strain and stress was small compared to that of the moisture strain and stress. The thermal stress and moisture stress increased first and then decreased; the peak values of thermal stress and moisture stress occurred in the middle period of the whole drying process. When the hot air drying temperature was higher, the peak value of stress was higher. These results are helpful for understanding the drying mechanism and optimizing operating conditions in carrot drying.
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