A simple and effective drying model is desirable for evaluation of dryer performance, optimization, and evaluation of product quality. It should be able to model the phenomena of the drying process and yet be favorable for quick decision-making in industries. Ideally, it should require a minimum number of experiments to generate the parameters. Reaction engineering approach (REA) has been shown for many years to be an alternative model for convective air drying of various dairy products. In this paper, a demonstration of the flexibilities of the REA is given for modeling various systems of drying of foods and biomaterials, including convective drying of grain, fruit tissues, and biomaterials as well as intermittent drying of grain and fruit tissues. While the results are accurate, the modeling itself has still proven to be simple. These exercises are very encouraging and have set up a good foundation for a wider range of applications in the near future.
- Reaction engineering approach (REA)
ASJC Scopus subject areas
- Chemical Engineering(all)
- Physical and Theoretical Chemistry