Mechanical Engineering Department

Diponegoro University
Jl. Prof. Soedarto SH, Tembalang Semarang
Telp:(024) 7460059 Email: adm@mesin.ft.undip.ac.id

Simulation on Convective Drying Process for Cylindrical Tea Particle

Using CFD Software to Analyze The Heat and Mass Transfer
Phenomena

Eflita Yohana1, a) , Nazaruddin Sinaga1, Haryo Pachusadewo1, M Irfan Nugraha1,

M Endy Yulianto2, Vita Paramita2

Yogyakarta, 5 November
 Mechanical Engineering Department
Diponegoro University

OUTLINE
01 − INTRODUCTION 04 − RESULT AND DISCUSSION

02 − THEORI 05 − CONCLUSION

03 − METHODOLOGY

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1
INTRODUCTI
ON
 Mechanical Engineering Department

Introduction
Diponegoro University

Background
TEA INDUSTRY IN INDONESIA

The tea industry contributes around 1.2 trillion gross domestic

product (GDP) (0.3% of total non-oil and gas GDP) and contributes a
net foreign exchange of around 110 million US dollars per year
(Suprihatini, 2005).

The area of tea increased by 0.19% per year in the period 1980-
2016 (Zikria, 2016).

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 Mechanical Engineering Department

Introduction
Diponegoro University

Purpose

1. Knowing the differences in the shape of the speed contour and the temperature contour in
tea drying due to the influence of variations inlet speed and inlet temperature.
2. Knowing the distribution of tea particle temperature to the drying time in the form of the
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average temperature of the tea surface, film temperature and the difference in the surface
temperature of the tea to its inclusion temperature.
3. Analyzing the effect of variations inlet velocity and inlet temperature on the phenomena of
heat transfer that occurs in tea drying, in the form of heat transfer coefficient, heat transfer
rate and heat transfer rate per unit area (heat flux).
4. Analyzing the effect of variations inlet velocity and inlet temperature on the phenomenon
of mass transfer that occurs in tea drying, in the form of mass transfer coefficient, mass
transfer rate and mass transfer rate per unit area (mass flux).

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 Mechanical Engineering Department

Introduction
Diponegoro University

Research Limit

1. Products used in the form of solid objects that have water

content, deformation or shrinkage of the product due to
drying are ignored.
2. The fluid used to dry the tea is a gas fluid with a gas pressure
of 1 atm.
3. The time setting used is transient.
4. Flow modeling using laminar flow.
5. Making geometry using the 2015 SolidWork software which
was then evaluated using the FLUENT ANSYS 16.2 software.

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THEORY
 Mechanical Engineering Department

Theori
Diponegoro University

Drying

Drying Process Simultaneous heat and water transfer processes that require thermal
energy. The heat energy is used to evaporate the water content that is
removed from the surface of the dried material.
Factors Affecting Drying :
Surface Area

Drying Time Temperature

Air Pressure Air Velocity

Humidity
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 Mechanical Engineering Department

Dasar Teori
Diponegoro University

Computational Fluid
Dynamics

“Computational fluid dynamics or CFD is the study

of fluid flow analysis, heat transfer by solving
mathematical equations and using computer
“
simulation.

(Biringen dan Chow, 2011)

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3
METHODOLOGY
 Mechanical Engineering Department

Methodology
Diponegoro University

Geometry Model

1. Geometry Model
D = 3,5 mm
p = 14 mm
2. Domain Geometry =
P = 105 mm Tea Cylinder
L = 35 mm
T = 35 mm

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 Mechanical Engineering Department

Methodology
Diponegoro University

Boundary Condition

Table 1. Boundary Condition

Computational Domain Type

Condition
Boundary

Inlet Velocity Inlet

Outlet Outflow
Wall Wall

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 Mechanical Engineering Department

Methodology
Diponegoro University

Meshing

Meshing
Orthogonal Quality = 0,205 (> 0,01)
Skewness Maximum = 0,753 (< 0,95)

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 Mechanical Engineering Department

Methodology
Diponegoro University

Simulation

Kondisi Batas Jenis Nilai

Fluent Simulation
Kecepatan: 2,5, 3,5, 4,5 m/s
a. General Setting
Temperatur: 87, 92, 97°C
Times : Transient Inlet Velocity Inlet
wH O: 2,384.10-2, 2,892.10-2, 3,490.10-2
b. Model Setting 2

RH: 6,1%
Energy Model : Active
Wall Wall Stationary
Viscous Model : Laminar Outlet Pressure Outlet -
Species Model : Active Udara Fluid Mixture-Template
c. Material ρ: 433 kg/m3
Gas Properties : Mixture (H2O with air) Teh Solid Cp: 1642 J/kg.K
Tea Properties : Solid k: 0,0432 W/m.K
d. Boundary Condition
Inlet velocity
Temperature Inlet
Massa H2O fraction
e. Penentuan Solution Methods
Pressure-Velocity Coupling : Coupled
Diskretitation model : Second Order Upwind
Transient Formulation : Secondt Order Implicit

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 Mechanical Engineering Department

Methodology
Diponegoro University

Validation
335 335

330 330

325 325

320 320

315 315

Temperatur (K)
Temperatur (K)

310 310

305 305

300 300

295 295
TSepanjang Bidang X Journal (K) Tacerage Journal (K)
290 290 Taverage Simulation (K)
TSepanjang Bidang X Simulation (K)

285 285
0.00 0.01 0.02 0.03 0.04 0.05 0.06 0.07 0.08 0 500 1000 1500 2000 2500 3000 3500 4000

X direction (m) Time (s)

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4
RESULT AND
DISCUSSION
 Mechanical Engineering Department

Result and Discussion

Diponegoro University

Contour of velocity
vInlet = 2,5 m/s and TInlet = 87°C
At t = 5 second

Low Speed Area High Speed Area flow vortex

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 Mechanical Engineering Department

Result and Discussion

Diponegoro University

Contour of temperature
vInlet = 2,5 m/s and TInlet = 87°C
At t = 5 second

the low temperature area is

78,445°C 45,75°C quite wide
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 Mechanical Engineering Department

Result and Discussion

Diponegoro University

Contour of velocity
vInlet = 2,5 m/s and TInlet = 87°C
At t = 300 second

Low Speed Area High Speed Area flow vortex

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 Mechanical Engineering Department

Result and Discussion

Diponegoro University

Contour of temperature
vInlet = 2,5 m/s and TInlet = 87°C
At t = 300second

86,998°C 45,75°C high temperature regions are expanding 20

 Mechanical Engineering Department

Result and Discussion

Diponegoro University

100
Temperature distribution results :
1.Minimum Temperature Tea Surface. 90

2.Maximum Temperature Tea Surface. 80

3.Temperature Average of Tea Surface .
4.Film Temperature . 70

5.Difference Between Tea Surface Temperature and Inlet 60 TMin (°C)

Temperature (°C)
Temperature. TMax (°C)
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vInlet = 2,5 m/s dan TInlet = 87°C TAverage Surface (°C)
Pada detik ke 5 pengeringan: 40
TFilm (°C)
TMin = 45,75°C 30 Delta Temperature (°C)
TMax = 78,445°C
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T Average of Surface =
= = 62,098°C 10
TFilm =
0
= = 74,549°C
0 50 100 150 200 250 300 350 400 450 500
At the beginning of drying :
∆T = T∞ - Ts = 87°C – 27°C = 60°C Time (s)

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 Mechanical Engineering Department

Result and Discussion

Diponegoro University

Temperature Distribution of Tea Drying for Each Variation in the 5th Time
Variates TMin (°C) TMax (°C) Taverage of surface (°C) TFilm (°C) Explanation

74,549°C the value

vInlet = 2,5 m/s dan TInlet = 87°C temperature reaches a maximum
45,750°C 78,445°C 62,098°C of 87 ° C in 506 seconds

75,119°C the value

vInlet = 3,5 m/s dan TInlet = 87°C temperature reaches a maximum
47,589°C 78,887°C 63,238°C of 87 ° C in 489 seconds

76,415°C the value

vInlet = 4,5 m/s dan TInlet = 87°C temperature reaches a maximum
51,842°C 79,816°C 65,829°C of 87 ° C in 475 seconds

vInlet = 2,5 m/s dan TInlet = 92°C the temperature reaches a maximum
47,278°C 82,729°C 65,004°C 78,502°C value of 92 ° C in 508 seconds

vInlet = 3,5 m/s dan TInlet = 92°C 49,829°C 83,409°C 66,619°C 79,310°C the temperature reaches a maximum
value of 92 ° C in 493 seconds

80,512°C the value

vInlet = 4,5 m/s dan TInlet = 92°C temperature reaches a maximum
53,851°C 84,197°C 69,024°C of 92 ° C in 480 seconds

82,540°C the value

vInlet = 2,5 m/s dan TInlet = 97°C temperature reaches a maximum
49,109°C 87,052°C 68,081°C of 97 ° C in 511 seconds

83,279°C the value

vInlet = 3,5 m/s dan TInlet = 97°C temperature reaches a maximum
51,401°C 87,714°C 69,558°C of 97 ° C in 496 seconds

84,575°C the value

vInlet = 4,5 m/s dan TInlet = 97°C temperature reaches a maximum
55,731°C 88,567°C 72,149°C of 97 ° C in 484 seconds

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 Mechanical Engineering Department

Result and Discussion

Diponegoro University

Heat transfer at vInlet = 2.5 m/s and TInlet = 87°C

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 Mechanical Engineering Department

Result and Discussion

Diponegoro University

Mass Transfer of Tea Drying for Each Variation on the 5th Second
Variates hconv (W/m2.K) (W) (W/m2) Explanation

3466,534 the value of hconv will be constant close to the value of 58.314
vInlet = 2,5 m/s dan TInlet = 87°C 57,776 W/m2.K 0,600 W W/m2 W / m2.K at 506 seconds

4101,658 the value of hconv will be constant close to the value of 68,998
vInlet = 3,5 m/s dan TInlet = 87°C 68,361 W/m2.K 0,710 W W/m2 W / m2.K at 489 seconds

4650,843 the value of hconv will be constant close to the value of78,237
vInlet = 4,5 m/s dan TInlet = 87°C 77,514 W/m2.K 0,805 W W/m2 W / m2.K at 475 seconds

vInlet = 2,5 m/s dan TInlet = 92°C 3756,679 the value of hconv will be constant close to the value of 58,39 W
57,795 W/m2.K 0,651 W W/m2 / m2.K at 508 seconds

4444,962 the value of hconv will be constant close to the value of 69,096
vInlet = 3,5 m/s dan TInlet = 92°C 68,384 W/m2.K 0,770 W W/m2 W / m2.K at 493 seconds

5040,114 the value of hconv will be constant close to the value of 78,348
vInlet = 4,5 m/s dan TInlet = 92°C 77,540 W/m2.K 0,873 W W/m2 W / m2.K at 480 seconds

4048,822 the value of hconv will be constant close to the value of 58,508
vInlet = 2,5 m/s dan TInlet = 97°C 57,840 W/m2.K 0,701 W W/m2 W / m2.K at 511 seconds

4790,631 the value of hconv will be constant close to the value of 69,228
vInlet = 3,5 m/s dan TInlet = 97°C 68,438 W/m2.K 0,830 W W/m2 W / m2.K at 496 seconds

5432,064 the value of hconv will be constant close to the value of 78,497
vInlet = 4,5 m/s dan TInlet = 97°C 77,601 W/m2.K 0,941 W W/m2 W / m2.K at 484 seconds
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 Mechanical Engineering Department

Result and Discussion

Diponegoro University

0.05925 0.0040
20.0
0.05900
0.0035 17.5
0.05875

0.05850 15.0
0.0030
0.05825 12.5

0.05800 hmass (m/s) 0.0025

10.0
Rate of Mass Transfer (gr/s)
0.05775 2
Mass Flux (gr/s.m ) 7.5
0.0020
0.05750
5.0
0.05725
0.0015
2.5
0.05700

0.05675 0.0010 0.0

0 50 100 150 200 250 300 350 400 450 500

Time (s)

Mass transfer at vInlet = 2.5 m/s and TInlet = 87°C

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CONCLUSSION

Conclussion
0 From the speed contour it can be seen that there
1 are regions with higher speed values on the outlet
side of the computational domain, while lower
speed values are on the area behind the tea
particles and the outer side of the computing
domain. From the temperature contour it can be
seen that the inner temperature of the tea has
increased with increasing drying time, marked by
the expanding area of high temperature on the
inside of the tea.
0 During the drying process, the average
2 temperature on the surface of the tea will
continue to increase significantly and will be
constant near the inlet temperature, while the
difference in the surface temperature of the tea
to the inlet temperature will continue to decrease
significantly near 0 ° C. The fastest increase in
temperature occurs at a speed of 4.5 m / s while a
longer increase in temperature occurs at a speed
of 2.5 m / s for each inlet temperature.
Mechanical Engineering Department
Diponegoro University
During the drying process, the heat transfer coefficient will
03
continue to increase and will be constant close to the
maximum value. The highest heat transfer coefficient occurs
at an inlet speed of 4.5 m / s and an inlet temperature of 97 °
C while the lowest value of the heat transfer coefficient occurs
at an inlet speed of 2.5 m / s and an inlet temperature of 87 °
C
During the drying process, the mass transfer coefficient will
04 continue to increase and will be constant close to its
maximum value. The highest mass transfer coefficient
occurs at inlet velocity 4.5 m / s and inlet temperature 97 °
C while the lowest mass transfer coefficient value occurs at
inlet velocity 2.5 m / s and inlet temperature 87 ° C.
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