CONTRIBUTIONS TO THE MATHEMATICAL MODELING OF CONVECTIVE DRYING PROCESSES OF FRUIT AND VEGETABLES

Abstract

The paper explores the theoretical way of carrying out the process of convective drying of vegetables and fruits. Starting from Newton's Convection Heat Transfer Law, the mathematical expressions of the drying rate, the amount of moisture evaporated, the amount of heat taken up by the material, the convection coefficient, the drying time, the amount of humidity trapped by the air flow in -a time interval, etc. Attention is drawn to the fact that the theoretical mathematical modeling also uses coefficients specific to each vegetable or fruit, which are determined only experimentally. The mathematical model presented in the paper can also be used in the design of convective drying systems for vegetables and fruits.