Combined convective and infrared drying model for food applications

Abstract

A mathematical description of the dynamics of a dryer for food and agricultural products incorporating a combination of convective and infrared radiation drying is presented. The model is a modification of a convective dryer with air recirculation. The model considers only the most important phenomena and is based on the system nonlinear differential equations for all periods of drying. An overview of the advantages of this type of drying arrangement is given. The aim of this type of drying is to decrease the drying time and to maintain the specifications for colour, taste and quality of the dried product.