حل تحلیلی دوبعدی انتقال حرارت و جرم و بررسی تولید انتروپی در فرایند خشک شدن یک تکه میوه به شیوه ی همرفت

Development of high energy efficiency dryers is of great importance for the future of the drying industry. So in the present research, after applying an analytical two-dimensional solution on temperature and moisture content of the moist object, entropy production in the process of convective drying of an apple slice is studied with the second law of thermodynamics. The entropy production in fluid flow and moist object is computed and influences of aspect ratio of moist object and inlet temperature and velocity of fluid flow on the entropy production are analyzed. The result show that smaller aspect ratio produces less entropy; also by decreasing inlet temperature and velocity of fluid flow, the entropy production decreases too and by increasing inlet temperature and velocity of fluid flow, moist object will be dried sooner. So, respect to the amount of entropy production and final moisture content of the moist object, an optimized value for inlet temperature and velocity of fluid flow will be obtained. The effect of inlet temperature increase on the entropy production is more than inlet velocity increase. The study shows that the second law of thermodynamics is a potential tool for optimizing the drying process and dryers designing.