Theoretical model of a drying system including turbulence aspects

Biological products contain high moisture content in the harvest period. Such moisture could cause their deterioration in storage. Drying is an interesting solution to keep the quality of these products. Generally, drying process is based on contact of a dry air phase with a wet solid. A theoretical model was developed to describe the dynamic behavior of a forced convection drying process. This model takes into account the entire dynamic phenomenon including turbulence, diffusivity and tortuosity effects. Only the mass transfer of water molecules during vaporization was referred to as an empirical expression. The model thus strongly build, was compared to Thompson’s empirical model. Corn grain was used in the validating process. Transient temperature and water content results are presented.