Rediseño del sistema de deshidratado para mejorar la eficiencia de un horno para frutos

Abstract

The drying process constitute an important part in the conservation of products in the food industry, know the basic parameters in which this process is carried, will allow to make an evaluative judgment in order to improve the equipment through engineering's redesign. The analysis of the dehydrated system in a fruits oven on-site, will permit know the functioning, measure their variables in the process (air flow speed and temperature) and post-process (product moisture), of which will obtained data to determinate potential problems. The use of a software to predict the performance of the air flow and heat flow in the mechanical industry, chemical, aerospace and electric, is possible by the numeric technics applied in engineering who have had a significant development over the last decades. The CFD (Computer Fluid Dynamics), this study will focus analyze in a more precise way, the performance of the air and heat flow in the dehydrator oven chamber through a simulation and this in turn can be compared with the phenomenon which occurs experimentally. The mathematical model of the dehydration of the apple will permit evaluate in a more real way the curve that is obtained by changing the different parameters that involves the process as the air flow speed and the temperature. Starting from the analysis of experimental results and the results by CFD, will take solutions and corrections to achieve a better energy efficiency of the dehydrator oven.