MATHEMATICAL MODELING OF DRYING OF CHOCOLATE IN A DRUM DRYER
DOI:
https://doi.org/10.32689/maup.it.2025.4.6Keywords:
massecuite drying, mathematical model, heat and mass transfer, adsorption, desorption, Langmuir equationAbstract
The article addresses improving the efficiency of massecuite drying in drum dryers through mathematical modeling and modern approaches to heat and mass transfer analysis. The focus is on developing a model that accounts for macroscopic heat transfer and microscopic moisture adsorption-desorption according to the Langmuir equation. Purpose. To develop a comprehensive mathematical model of massecuite drying accounting for macro- and microprocesses of heat and mass transfer, phase transitions, and adsorption-desorption phenomena for predicting temperature fields and optimizing technological parameters. Methodology. A macromodel of drying agent parameter changes along the drum is combined with a micromodel of heat conduction inside particles. Moisture adsorption-desorption kinetics is described by the Langmuir equation. A novel boundary condition for the particle surface is proposed. Numerical solution is performed using the finite difference method. Scientific novelty. Macroscopic heat exchange is integrated with micro-level processes through Langmuir adsorption kinetics for the first time. An original time-dependent boundary condition for surface thermal balance is introduced. Temperature gradient evolution in ~1 mm diameter particles with 15–25 minute equilibration time is demonstrated. The model serves as a basis for digital twin creation. Conclusions. The model adequately describes two-phase drying: rapid free moisture removal and slow bound moisture removal. Surface temperature can be 20–30 °C lower than gas temperature. Practical application enables drying regime optimization, 10–15% energy efficiency improvement, and crystal caramelization prevention. Digital twin prospects for automated control are outlined.
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