Modeling and Simulation of a Co-current Rotary Dryer
-
Zhi-gang Huang
,
Yun-xuan Weng
Abstract
Mathematical models including mass and energy conservation were developed in order to predict the outlet particles temperature and moisture. As the inlet air temperature increased, the outlet particles temperature increased as well and the outlet particles moisture decreased quickly. The outlet particles temperature and moisture changed a little as a function of the speed of rotation at the low inlet air temperature, while the outlet particles temperature and moisture increased very apparently with the speed of rotation increased at the high inlet air temperature. The error of the simulation results compared to the experimental data showed good accuracy for particles temperature and moisture content. The mathematical model performs well to predict the outlet particles temperature and moisture content.
Funding statement: Funding: This research was supported by The Science and Technology Development Planning Program of Beijing Municipal Education Committee (No. KM200710011005).
Nomenclature
- α
volumetric heat transfer coefficient of solids, m2/s
- D
dryer diameter, m
- Dg
the moisture diffusion coefficient, m2/s
- G′
dry gas mass flow rate, dry basis, kg/s
- hD
the convective mass transfer coefficient between air and solids, kg/s m2 °C
- HG
gas enthalpy, J/kg
- HS
solids enthalpy, J/kg
- hs
the convective heat transfer coefficient between air and solids, W/m2 K
- k
the heat transfer coefficient of solids surface, J/kg K
- L
dryer length, m
- M
the moisture content of solids, dry basis, kg/kg
- Me
equilibrium moisture content, dry basis, kg/kg
- QL
heat loss, J/kg
- r
position coordinates, m
- S′
dry solids feed rate, dry basis, kg/s
- t
the time of fall, s
- T
the transient temperature of solids, K
- Tg
the temperature of air, K
- Ts
the temperature of solids surface, K
- X
gas moisture content, dry basis, kg/kg
- Y
particle moisture content, dry basis, kg/kg
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Articles in the same Issue
- Frontmatter
- Research Articles
- Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics
- Physico-chemical Characterization of Turbidity-Causing Particles in Beet Sugar Solutions
- Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties
- Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria×ananassa Duch. cv. Harunoka)
- Development of an Innovative Raw Milk Dispenser Based on Nanofluid Technology
- Dehydration and Rehydration of Cooked Mussels
- NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean
- Modeling and Simulation of a Co-current Rotary Dryer
- Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates
- Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments
