Analysing the Effect of Temperature-Dependent Diffusivity in Convective Drying of Food Material

Abstract

This study investigates the effect of temperature-dependent diffusivity drying of food material. The governing equations have been decoupled using perturbation method and solved via eigenfunction expansion technique. The influences of the dimensionless parameters on temperature and moisture concentration profile were plotted on graphs. It is noteworthy to mention that the temperature increases with increase in peclet energy number (Pe), moisture concentration rises with increases in peclect mass number (Pem). It is also found that temperature and moisture concentration decreases with increase in reference velocity (u)