Analytical two-dimensional analysis of the transport phenomena occurring during convective drying: Apple slices JOURNAL OF © FOOD ENGINEERING ° and vegetables is a significant part of istry. The main purpose of drying fruits and vegetables is the reduction of moisture content to a certain amount, which allows safe storage and preservation. Objective of the Study The lack of a robust analytical tool for two-dimensional products provides the main motivation for this research because one-dimensional solution cannot state the significant effect of front and rear faces of object on the drying. The objective of the study is to simulate the convective drying of moist object. Conservation Equations Significance of the Study Modeling of drying processes is deemed important to control the drying process and to chonse suitable method of érying a specific product. The developed models can be used for designing new drying systems. No analytical simulations are carried out to predict the rate of heat and mass transfer within two-dimensional moist objects. [——— Problem Formulation Modeling of external flow and temperature fields ‘The product used for illustration is moist stab cut pleces of apple. With reference to the convective drying process of apple sl current study: a typical product of apple with the length of and height of 2 cm is considered. Sau av § ax” ay iE mT ar ou | au Ua tv =a(—F +o) § ax" ay ax? ay? M ap au a?u " ~Peu(S+S) E . ap av av U ast (Ger a) M °o Initial and Boundary Conditions ey OT, ¥,0) ie aM (O,y,¢ p MG. y, t) Ox a) = A(T Tn) im(M — Mon) oT(Liy,t) | kG = AT — Tn) aM (L,y48) uy Ox = lin (M — Mos) Modeling of temperature and moisture distribution within the object ‘Two-dimensional heat and mass transfe OD _ err) y Tn ay a: yp OE rae) ay “ 0 seo © OT (%,0,t) kT = bP ~ To) OM(Ly,t) p= im lM ~ Mar)