Rosana G. Moreira, Editor-in-Chief; Texas A&M UniversityThis is a paper from International Commission of Agricultural Engineering (CIGR, Commission Internationale du Genie Rural) E-Journal Volume 9 (2007): Convection Drying in the Food Industry. Invited Overview. Vol. IX. July, 2007

Lambic, M.

Prvulovic, S.

Tolmac, D.

eCommons@Cornell

Convection Drying in the Food Industry

Experimental and theoretic research was conducted and the results were implemented in a real
industrial environment on a convection dryer with pneumatic transport of material. The numeric
values are given for optimum parameters of drying, energetic characteristics and balances as well
as the models of heat transfer. Accomplishment of the heat transfer in these systems is based on
the principle of direct contact of dried material and warm air. Then, an intensive transfer of heat
and mass is accomplished. This work presents the results of research which can be useful in
designing and construction of such dryers in the food industry. It refers to the technical and
engineering characteristics of the dryer, energetic balances and coefficients of heat transfer

Convection Drying in the Food Industry

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eCommons@Cornell

Agricultural Engineering International (E-Journal, CIGR - International Commission of Agricultural Engineering)