Work

Optimizing Pomegranate Aril Drying: CFD ‐Based Heat and Mass Transfer Analysis

Year: 2025

Type: article

Abstract: ABSTRACT Drying decreases microbiological growth and extends fruit shelf life; however, the drying method might affect sensory and nutritional quality. Understanding the impact of process parameters such as temperature, humidity, and air velocity on drying kinetics necessitates gathering an extensive dataset through time‐consuming and effort‐intensive experiments. In this study, we integrated drying kinetic analysis data with computational fluid dynamics (CFD) to conduct a comprehensive analysis of mass and heat transfer within the aril during forced convection drying. A multidomain CFD model integrating conjugate heat and mass transfer was developed and validated using experimental drying data. The numerical simulation accurately predicted drying behavior. Results indicated that drying air temperature and relative humidity are the primary factors influencing drying time, while airflow velocity showed no significant effect. This insight is critical for the effective design and operation of solar dryers, the focus of the next research phase. Design improvements can be achieved by incorporating auxiliary heaters and heat storage materials, especially during low sunlight periods such as evenings. Additionally, the use of dehumidifiers in these dryers is highly recommended.

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70109

Authors: Buhle Maphosa, Alemayehu Ambaw Tsige, Umezuruike Linus Opara

Institutions: Stellenbosch University, International Centre for Biotechnology

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,570