Mathematical Modelling of Conveyor-Belt Dryers with Tangential Flow for Food Drying up to Final Moisture Content below the Critical Value

This work presents the mathematical modeling of conveyor-belt dryer with tangential flow operating in co-current, which has advantage improving preservation organoleptic and nutritional qualities dried food. On one hand, it is a more cumbersome than perforated cross belt but, on other low air temperature final section where product moisture content and, therefore, heat sensitive. The results allowed series guidelines to be developed for rational design specific case XF lower critical XC (XF < XC). In fact, this follows precedent model was through differentiation drying rate equation along hypothesis that higher XC. relationships between extensive quantities (air rate), intensive (temperatures, enthalpies) dimensional ones (length width belt) were then obtained. Finally, based these relationships, rules an optimized