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RESEARCH PAPERS: Heat and Mass Transfer

Inverse Approaches to Drying of Thin Bodies With Significant Shrinkage Effects

[+] Author and Article Information
Gligor H. Kanevce

 Macedonian Academy of Sciences and Arts, Skopje, Macedoniakanevce@osi.net.mk

Ljubica P. Kanevce

Faculty of Technical Sciences, St. Kliment Ohridski University, Bitola, Macedoniakanevce@osi.net.mk

Vangelce B. Mitrevski

Faculty of Technical Sciences, St. Kliment Ohridski University, Bitola, Macedoniaelbo@mt.net.mk

George S. Dulikravich1

Department of Mechanical and Materials Engineering, Florida International University, 10555 West Flagler St., EC 3474, Miami, FL 33174dulikrav@fiu.edu

Helcio R. B. Orlande

Department of Mechanical Engineering, Federal University of Rio de Janeiro, COPPE/UFRJ, Brazilhorlande@aol.com

1

Corresponding author.

J. Heat Transfer 129(3), 379-386 (May 11, 2006) (8 pages) doi:10.1115/1.2427072 History: Received October 15, 2005; Revised May 11, 2006

This paper deals with the application of inverse concepts to the drying of bodies that undergo changes in their dimensions. Simultaneous estimation is performed of moisture diffusivity, together with the thermal conductivity, heat capacity, density, and phase conversion factor of a drying body, as well as the heat and mass transfer coefficients and the relative humidity of drying air. This was accomplished by using only temperature measurements. A mathematical model of the drying process of shrinking bodies has been developed where the moisture content and temperature fields in the drying body are expressed by a system of two coupled partial differential equations. The shrinkage effect was incorporated through the experimentally obtained changes of the specific volume of the drying body in an experimental convective dryer. The proposed method was applied to the process of drying potatoes. For the estimation of the unknown parameters, the transient readings of a single temperature sensor located in the midplane of the potato slice, exposed to convective drying, have been used. The Levenberg–Marquardt method and a hybrid optimization method of minimization of the least-squares norm are used to solve the present parameter estimation problem. Analyses of the sensitivity coefficients and of the determinant of the information matrix are presented as well.

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Copyright © 2007 by American Society of Mechanical Engineers
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Figures

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Figure 1

Scheme of the drying experiment

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Figure 2

Relative sensitivity coefficients for temperature

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Figure 3

Scheme of the experimental arrangement

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Figure 4

Change of the specific volume during the drying of potato slices

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Figure 5

Determinant of the information matrix

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Figure 6

Convergence history of rms errors and estimated parameters

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Figure 7

Moisture diffusivity of potatoes (see (28-43))

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Figure 8

Time-variations during drying: The midplane temperature, Tx=0, the temperature of the drying air, Ta, and the volume-averaged moisture content, X: (a) the first shelf, and (b) the second shelf

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Figure 9

Changes during drying with shrinkage effect and without shrinkage effect: The midplane temperature, Tx=0 and the volume-averaged moisture content, X

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