Annals of Warsaw University of Life Sciences SGGW Agriculture No 54 (Agricultural and Forest Engineering) 2009: 5763 (Ann.

. Warsaw Univ. of Life Sci. SGGW, Agricult. 54, 2009)

Modeling of convective heat-transfer coefcient for leek chips

EWA GOLISZ
Department of Fundamental Engineering, Warsaw University of Life Sciences SGGW Abstract: Modeling of convective heat-transfer coefcient for leek chips. The values of convective heat-transfer coefcient for leek were analyzed. The dependence of the product of this coefcient and the surface of material being dried on drying rate coefcient and initial water content was determined. No unique dependence of convective heat-transfer coefcient on drying air temperature or water content could be found. Since determination of the surface of material being dried was difcult, it was assumed that it would be of random nature. Conrmation of random changes in the surface of samples being dried was searched for by calculation and analysis of the dependence of the product of convective heat-transfer coefcient and the surface A of material on water content. The changes in this product A were approximated with a quadratic polynomial, where one of coefcients was randomly selected from the generator of uniform distribution. The results are presented graphically on diagrams. Key words: leek, convectional drying, convective heat-transfer coefcient, randomness.

INTRODUCTION In the period, when the external exchange conditions decide on the heat and mass transfer between a wet solid body and drying air, it is assumed that the rate of water content changes can be described with the following equation [Pabis 1982]:
du A = (t p t A) d Ms r

(1)

Notation: A surface of sample being dried, m2, Ms dry matter mass, kg, k coefcient of initial drying rate, 1/min, u water content, kg H2O/kg d.m., r heat of evaporation, kJ/kg, tp temperature of drying air, C, tA temperature of material surface, C, tM temperature of wet thermometer, C, convective heat-transfer coefcient, W/(m2K), drying time, min

This equation was used to calculate the convective heat-transfer coefcient at the beginning of drying process of wet agricultural products, e.g. garlic [Markowski et al. 1994] or pumpkin [Sojak 2002]. In this equation one can assume that the values r, Ms and tp do not change and tA = = tM = const. The convective heat-transfer coefcient for leek particle surface was determined by Kaleta et al. (1999), however, no methodic for determination of surface A for sample being dried is given. The bulbous vegetables, including leek (Allium Porrum), behave differently during drying than other vegetables, due to their structure. The leeks being dried in the form of slices fall into single rings as they dry up, due to more intensive water exchange through the cross-section and the heat stream though the side surfaces of slices. The phenomenon of irregular heating up of slices occur also, resulting

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from the heat transfer to particles of the leek chips being dried. Therefore, determination of the material surface is difcult. DETERMINATION OF CONVECTIVE HEAT-TRANSFER COEFFICIENT The measured leek surface temperature tA increases slightly at the beginning of drying, and drying rate du/d increases also, which is proved by the water content measurements. However, a fairly accurate measurement of A surface is not possible. The equation (1) can be used to calculate the product ( A) of convective heat-transfer coefcient and the surface of material being dried A:
A = rM s k 0 (t p t A)

(2)

The changes in water content in the leek slices were measured at drying air tem1.40

peratures: 40, 50, 60, 70, 80C and the slice thickness 4, 8 and 12 mm [Golisz 2003]. The drying rate was determined by linear regression method in intervals (ui, ui+1) basing on the measurement results and the equation u() = ki + ui. The initial course of drying, amounted to 150400 minutes, depending on drying air temperature, was divided into periods of 25 or 50 minutes, and k coefcient was determined for each of them. Then, for the same time intervals the material surface temperature was read off from the diagram. Depending on the number of thermocouples used (from 2 to 4) there were obtained 24 temperature measurements and the same number of results for temperature tp tA and the product A. The dependence of the product of convective heat-transfer coefcient and surface A on the drying air coefcient k was analyzed and presented on Figures 13.
tickness of slice 4 mm tickness of slice 4 mm

o t t= C =40 40 C o t t= C =50 50 C o t t= C =60 60 C o t t= C =70 70 C

product of coefficient and surface A

1.20 1.00 0.80 0.60 0.40 0.20 0.01 0.02 0.03 0.04

t = 80C o t = 80 C

0.05

coefficient of drying rate k

FIGURE 1. Changes in the product of convective heat-transfer coefcient and surface A of material being dried against coefcient of drying rate k for slice thickness 4 mm and ve drying temperatures

Modeling of convective heat-transfer coefcient for leek chips

1.20 1.10

59

tickness slice 8 mm tickness ofof slice 8 mm

o t t= = 40 40 C C o t t= = 50 50 C C o t t= = 60 60 C C o t t= = 70 70 C C o t t= = 80 80 C C

product of coefficient and surface A

1.00 0.90 0.80 0.70 0.60 0.50 0.40 0.30 0.20 0.00 0.01

0.02

0.03

0.04

coefficient of drying rate k

FIGURE 2. Changes in the product of convective heat-transfer coefcient and surface A of material being dried against coefcient of drying rate k for slice thickness 8 mm and ve drying temperatures
0.60

product of coefficient and surface A

0.50

0.40

tickness of slice 12 mm

0.30

o tt = = 50 50 C C oC tt = 60 = 60 C o tt = = 70 70 C C o tt = = 80 80 C C

0.20

0.10 0.00 0.01 0.02 0.03 0.04 0.05

coefficient of drying rate k

FIGURE 3. Changes in the product of convective heat-transfer coefcient and surface A of material being dried against coefcient of drying rate k for slice thickness 12 mm and four drying temperatures

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Analyzing the diagrams one can nd no unique effect of temperature on coefcient, although for the same thickness of slice the k coefcient has bigger value at higher temperature, especially at the slice thickness 4 and 8 mm; however, it can not be found for 12 mm. Then, the dependence between the product A and water content was presented. To compare the obtained dependences, the variable were standardized by dividing the product of convective heat-transfer coefcient and the surface by their initial values, as well as water content by its initial value. Therefore, point (1, 1) is an initial point of the diagram. The values of product A, calculated for particular measurement series, were approximated with quadratic polynomial of a general form: y = ax2 2ax + (a + 1); after substitution of y = A/( A)o and x = u/uo it can be written as:
1.3

A u u = a 2 a + (a + 1) (3) ( A)0 u0 u0

It is evident from calculations and analysis of diagrams that the values of obtained products A differ very much from each other (although they were based on the measurements carried out in the same conditions); therefore, it can suggest the randomness of investigated product. Taking the above into consideration, the coefcient a of the polynomial (3) is randomly selected from uniform distribution. At rst, the minimal and maximal values of a coefcient were selected for polynomials limiting the range of changes in convective heat-transfer coefcient and surface A, then the numbers for polynomials included in this range were selected. The exemplary sets of twenty curves as the diagrams of random functions are presented in Figures 46; one can assume
o g = 4 mm t= 60 C, t= 60 C, g= 4 mm

computational points

1.2

approximative polynomials

A/ (A)o

1.1

1.0

0.9

0.8 0.2 0.4

u/u o

0.6

0.8

1.0

FIGURE 4. Dependences of relative changes in convective heat-transfer coefcient and surface A of material being dried on relative changes in water content; diagrams of formulae approximating these dependences for leek chips of slice thickness 4 mm and drying temperature 60C

Modeling of convective heat-transfer coefcient for leek chips

tickness of 4 mm tickness ofslice slice 4 mm

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2.8 2.4 2.0

A/ ( A)o

o t = 40C o t = 50C

t = 40 C t = 50 C

o tt = C = 60 60 C o tt = C = 70 70 C o tt = C = 80 80 C

1.6 1.2 0.8 0.4 0.0 0.2 0.4 0.6 0.8

1.0

u/u o

FIGURE 5. Dependences of relative changes in convective heat-transfer coefcient and surface A of material being dried on relative changes in water content; diagrams of formulae approximating these dependences for leek chips of slice thickness 4 mm at ve drying temperatures

1.6 1.4 1.2

temperature 60C 60 oC temperature

tickness of slice 4 mm tickness of slice 8 mm tickness of slice 12 mm

A/ ( A)o

1.0 0.8 0.6 0.4 0.2 0.2 0.4

u/u o

0.6

0.8

1.0

FIGURE 6. Dependences of relative changes in convective heat-transfer coefcient and surface A of material being dried on relative changes in water content; diagrams of formulae approximating these dependences for leek chips of slice thickness 4 mm at drying temperature 160C and three slice thickness values

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that changes in convective heat-transfer coefcient are random also. Graphically, it is an area determined by many diagrams of the same function (3). Figure 4 presents the dependence A/( A)o for exemplary temperature 0C and the slice thickness 4 mm. Figure 5 presents these dependences for one thickness of leek slice at ve drying temperatures, while Figure 6 for exemplary temperature and three slice thickness values. The limit values of a coefcient for polynomial (3) are presented for various temperatures (Table 1) and leek slice thickness (Table 2).
TABLE 1. Values of a coefcient for limit polynomials (3) at various drying temperatures Drying temperature [C] 50 60 70 80 amin 1.7 1.2 1.05 1.2 amax 2.5 1 1.9 3.3

nature, too. Conrmation of random changes in the surface of samples being dried was searched for by calculations and analysis of the dependence of the product of convective heat-transfer coefcient and material surface A and water content. Changes in product A were approximated with quadratic polynomial in the form of equation (3), for which the a coefcient was randomly selected from a number generator of uniform distribution. No unique effect of water content on convective heat-transfer coefcient can be found. REFERENCES
GOLISZ E. 2003: Dedukcyjno-probabilistyczny model konwekcyjnego suszenia warzyw cebulowych. Rozprawa doktorska, SGGW, Warszawa. JAROS M. 1999: Kinetyka suszenia warzyw, Rozprawa habilitacyjna. Wydawnictwo Akademii Rolniczej w Lublinie. KALETA A., GRNICKI K., STAKUN E. 1999: Wspczynnik wnikania ciepa do plasterkw porw suszonych w warunkach konwekcji naturalnej. Problemy Inynierii Rolniczej, 2: 4753. MARKOWSKI M., JAROS M., KALETA A. 1994: Wyznaczanie wspczynnika wnikania ciepa do plasterkw czosnku w warunkach konwekcji swobodnej. Materiay konferencyjne, t II. VIII Sympozjum Suszarnictwa, s. 112118. PABIS S. 1982: Teoria konwekcyjnego suszenia produktw rolniczych. PWRiL, Warszawa. SOJAK M. 2002: Wyznaczanie wspczynnika wnikania ciepa w procesie konwekcyjnego suszenia dyni spoywczej. Inynieria Rolnicza, nr 7a (40), s. 143148. Streszczenie: Modelowanie wspczynnika wnikania ciepa krajanki pora. Przeprowadzono analiz wartoci wspczynnika wnikania ciepa pora. Wyznaczono zaleno iloczynu tego wspczynnika i powierzchni suszonego materiau od wspczynnika szybkoci suszenia oraz od pocztkowej zawartoci wody. Nie mona wskaza jednoznacznej zalenoci wspczynnika wnikania cie-

TABLE 2. Values of a coefcient for limit polynomials (3) at various leek slice thickness Slice thickness [mm] 50 60 70 amin 2 0.6 1.3 amax 3.5 3 0.8

SUMMARY Basing on carried out analysis, no unique dependence of convective heat-transfer coefcient or the product A on drying air temperature can be found, since these quantities have similar values at different temperatures. Since the leek drying process is of random nature [Golisz 2003] it was also assumed, that convective heat-transfer coefcient can be of random

Modeling of convective heat-transfer coefcient for leek chips pa od temperatury powietrza suszcego i od zawartoci wody. Trudnym zadaniem jest okrelenie powierzchni suszonego materiau i zaoono, e ma ona charakter losowy. Potwierdzenia losowej zmiany powierzchni suszonych prbek poszukiwano przez obliczenie i analiz zalenoci iloczynu wspczynnika wnikania ciepa i powierzchni A materiau, od zawartoci wody. Zmiany tego iloczynu A aproksymowano wielomianem drugiego stopnia, w ktrym jeden ze wspczynnikw dobierano losowo z generatora rozkadu

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rwnomiernego. Wyniki przedstawiono gracznie na wykresach.

MS. received January 2009

Authors address: Katedra Podstaw Inynierii SGGW ul. Nowoursynowska 164, 02-787 Warszawa Poland e-mail: ewa_golisz@sggw.pl