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Research Article

Engineering and Technology Research 1(3): 074-078, July 2019
DOI: 10.15413/etr.2019.0107

ISSN: 2682 5716
2019 Academia Publishing




Heat and mass transfer modeling for fruit drying: A review



Accepted 18th June, 2019

Muhammad Waseem Akbar1,3*, M Javed Iqbal2, Rawal Aftab1, Ibrar Younas1 and Umer Jamil2

1Department of Food Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture Faisalabad, Pakistan.
2National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan.
3House # 25, Street # 12, Sakhi Sarwar Colony, Rahm Yar Khan, Punjab, Pakistan.



In this review, coupled heat and mass transfer phenomenon (drying) is discussed. Drying is an effective method for food preservation. Drying could retain quality end products, which is challenging because all fruits are variable in structure, so, heat and mass transfer modeling is a useful technique to deal with it. This can only be done by selecting the right type of drying equipment and understanding the science behind drying including the thermal properties of the fruit. The drying process has many effects on different heat sensitive fruits components and equipment (sensors etc.) as well, which result into increase in maintenance cost, diffusion rate goes to critical limits. Selection of an appropriate drying method and equipment is most important regarding product quality and process economic value. Modeling of the drying process considering different drying parameters and their effects on the final quality of products and economic importance has been discussed. We should have knowledge about the drying mechanics. So, this knowledge of heat and mass transfer process for fruit drying helps to identify best-operating conditions and saves the maximum amount of energy.

Key words: Modeling, coupled heat and mass transfer process, fruit drying.

Cite this article as:
Akbar MW, Iqbal MJ, Aftab R, Younas I, Jamil U (2019). Heat and mass transfer modeling for fruit drying: A review. Eng. Technol. Res. 1(3): 074-078.

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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