ISSN 1810-2328, Journal of Engineering Thermophysics, 2019, Vol. 28, No. 2, pp. 255–268.


c Pleiades Publishing, Ltd., 2019.

Computational Analysis of Heat and Mass Transfer of Impinging

Jet onto Different Foods during the Drying Process
at Low Reynolds Numbers
D. E. Alnak1* and K. Karabulut2**
1
Sivas Cumhuriyet University, Technology Faculty, Automotive Eng. Dept., 58140 Sivas, Turkey
2
Sivas Cumhuriyet University, Sivas Vocational High School,
Electric and Energy Dept., 58140 Sivas, Turkey
Received March 30, 2018

Abstract—In the present work, heat and mass transfer from different foods by impinging a slot hot
air jet at low Reynolds numbers is numerically researched. Banana and apples are selected as foods
due to their trading importance. Low Reynolds numbers are operated as Re = 100, 200 and 300.
The diameters of the foods and initial jet height are taken as fixed in all examined situations and
the impinging jet is laminar and two-dimensional. The shape of foods is assumed as a cylinder. The
distance (D/H) between the cylinder and the slot is taken as another effective parameter of drying
process and it is used with the three different distances (D/H = 0.22, 0.25, and 0.33) to search
jet effectiveness on heat and mass transfer. A finite volume method is employed to solve governing
equations of mass, momentum and energy by means of ANSYS Fluent 17.0 program. There is
a good agreement with the numerical and experimental data available in the literature. The heat
transfer increments and temperature variations for different Reynolds number values and for varying
distance, D/H, and also temperature and mass distributions are researched for both inside the foods.
It is obtained that heat and mass transfer enhanced with reducing the distance, D/H, between the jet
and the cylinder. In addition, locally, the most effective jet drying is achieved close to the stagnation
point on the front face of the foods.

DOI: 10.1134/S1810232819020073

1. INTRODUCTION
Using of computer technologies to simulate energetical systems is an effective, fast and cheap way
due to development of science of applied mathematics and computer technologies. They can be applied
to the agriculture to save time, money, and enhance the quality of the product by predicting the heat
and fluid flow. Drying is an extremely effective and healthy way to save foods for a long time. It is a
complex phenomenon that involves simultaneous heat and mass under transient conditions. Also, there
are many effective parameters of drying processes. Control of these parameters enhances the quality of
drying. To make an effective drying system, computational fluid dynamics (CFD) is one of the effective
ways to give information to designer before designing the system. It also allows test of many effective
parameter. Regarding this issue, Dincer et al. [1] developed a new moisture transfer correlation for food
drying applications based on experimental data. They indicated that Bi–Re correlation can be used in
the drying industry. Hussein and Dincer [2] obtained the temperature and moisture distributions inside
the moist object at different time periods. Kaya et al. [3] investigated the drying kinetics of Hayward
kiwi fruits by using experimental and numerical techniques. They used a commercial CFD package.
The time-dependent temperature and moisture distributions for different cases were obtained using the
code developed to investigate heat and mass transfer aspects inside the fruits. In their another study
(Kaya et al. [4]), two-dimensional analysis of heat and mass transfer during drying of a rectangular
moist object was performed using an implicit finite difference method, with the convective boundary
*
E-mail: dealnak@cumhuriyet.edu.tr
**
E-mails: karabulut@cumhuriyet.edu.tr

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256 ALNAK, KARABULUT

conditions at all surfaces of the moist object. They obtained the heat transfer coefficient for different
aspect ratio of the object. Mohan and Talukdar [5] numerically studied the drying behavior of a moist
object subjected to convective drying by solving heat and moisture transfer equations. They developed
a 3D numerical model to predict the transient temperature and moisture distribution in a rectangular
shaped moist object during the convective drying process. They observed that air flow velocity shows
important effect on the drying mechanism. Increasing the air velocity three times, the drying rate can
be increased approximately by 43%. Alnak et al. [6] carried out a research about jet drying of a moist
cylinder with numerical analysis. They obtained temperature and mass distributions inside the object
for different jet Re numbers (Re = 100, 200 and 300) and three different distances (D/H = 0.22, 0.25
and 0.33) from the moist cylinder, and also found that heat and mass transfer enhanced with reducing
the distance between the jet and the cylinder. Kadem et al. [7] investigated characteristics of wood
microwave drying by solving 3D Navier–Stokes equations for the fluid field and Luikov model with
Lambert’s law in 3D for the porous solid (wood) during the drying process. The results showed that the
variations of irradiation time, microwave power level, and sample thickness played an important role in
overall drying kinetics. Similarly, in another study, Younsi et al. [8] carried out numerical solutions for
wood of 3D equations for coupled heat and mass conservation equations by using a commercial package
Femlab. They indicated that the simulation of the proposed conjugate problem allowed the assessment
of the effect of the heat and mass transfer within wood. Recently, Alnak and Karabulut [9] investigated
heat and mass transfer enhancement characteristics of impinging air jet drying on straight and reverse
semi-circular moist object geometries numerically. They used a user-defined function (UDF) code in
FLUENT to solve equations of conduction heat transfer and mass transfer. They found as a result that
the geometry of a straight semi-circular moist object had better performance of heat and mass transfer
than that of the reverse moist object geometry.
The shapes of food are mostly irregular. Thus, the jet drying is a fast and effective way to dry foods.
Olsson et al. [10] presented flow and heat transfer predictions of multiple slot air jets impinging on
circular cylinders using CFD. They found that the flow characteristics and the heat transfer distribution
around the cylinders were dependent on the distance and the opening between the jets. Oztop and
Akpinar [11] numerically analyzed the heat and mass transfer of drying of different fruits by comparing
experimental data from a cyclone dryer. Wenfeng et al. [12] investigated drying kinetics of onion slices
under air impingement jet drying (AIJD) and hot air drying (HAD) by taking into consideration different
drying temperatures, air velocities and the distance between jet nozzles and material box. They assigned
that the AIJD product was better than HAD both in decreasing drying time and enhancing drying rate.
According to the literature survey, which is given above, and authors’ knowledge, there is no study on
analyses of jet drying kinetics of different foods using computational fluid dynamics (CFD) techniques.
Thus, the main objective of the present study is to analyze the drying kinetics of different foods during jet
impingement. The effect of the different Reynolds numbers and D/H ratios on the local Nusselt number
variation is investigated for banana and apple products and also variations of nondimensional moisture
profile with time and temperature along the middle x axis of the foods are studied. Calculations are
carried out by using the ANSYS Fluent 17.0 software program. The numerical results of the present
study are compared with numerical work published previously by Varol et al. [13] and the experimental
data carried out by Gori et al. [14] to validate the model and it is found that the present work is in
good agreement with the experimental and numerical data. The results are presented as temperature
and moisture distributions of the banana and apple pieces and the Nusselt number and temperature
distribution both for foods according to different Reynolds numbers and D/H ratios.

2. PHYSICAL MODEL
The physical model of the studied work is drawn in Fig. 1a with coordinate and boundary conditions.
A slot jet impinges onto a moist cylindrical object, which defines the cut of piece of banana and apple.
The object has constant diameter but its location can be changed in the x-direction to test the jet
effectiveness on heat and mass transfer. The hot air exits from the jet with constant temperature and
velocity, and the beginning temperature of the food is lower than that of impinged air. Cylinder diameters
(D) and height of slot exit (S) are equal to 0.4 cm. Other boundaries are far from the object to get the
free boundaries.

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 COMPUTATIONAL ANALYSIS OF HEAT AND MASS TRANSFER 257

Fig. 1. (a) Schematic configuration of the foods with coordinates and boundary conditions; (b) grid distribution.

Table 1. Grid independence test of the model

Average Nusselt number

Grid name Number of elements
Re = 100 Re = 200 Re = 300 Re = 400
G1 25602 4.3143 7.1903 10.6031 13.7181
G2 42304 4.4265 7.3032 10.7206 13.7406
G3 57800 4.4376 7.317 10.7346 13.8384
G4 98712 4.4427 7.3155 10.7331 13.8374
G5 153678 4.4426 7.3155 10.7331 13.8373

3. NUMERICAL METHOD
The finite volume method (FLUENT program) was employed to solve the conjugate heat transfer of
forced convection and conduction in the surface of a food geometry and forced convection drying in a
food with a cylinder geometry for mass transfer.
The finite volume method depends on the basis of dividing the geometry, which will be solved in
parts to find a solution for each of these sections and then by uniting these solutions to obtain a general
solution to the problem. This method employs a method that depends on the control volume for turning
heat flow equations into algebraic equations that can be solved numerically. In other words, this method
depends on the basis of taking the integration of heat flow equations in each control volume. The
result of this integration supplies equations that identify each control volume coming into existence.
In order to arranging the most proper grid model, a fine grid should be composed in sections where the
change in variables such as velocity, pressure and temperature is greater. A grid independence test was
carried out by comparing the results of different grid meshes as shown in Table 1. The test points out
that 57800 grids are sufficient (< 0.12% difference compared with 98712 grids). The grid distribution
is shown in Fig. 1b with 57800 elements. A structured grid is implemented around the cylinder food
objects. Convergence of the computations is stopped for the continuity and the momentum equations
when residues are less than 10−6 and for the energy equation when residues are less than 10−7 . Besides,
physical properties of the studied foods are displayed in Table 2.

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Table 2. Physical properties of studied foods (Kaya et al. [4])

Properties Apple Banana

Thermal conductivity, k 0.576 W/(m·K) 0.481 (W/m·K)
−7
Thermal diffusivity, α 3.488 × 10 2
m /s 1.465 × 10−7 m2 /s
Initial moisture content 7.196 kg/kg 7.196 kg/kg
Initial temperature 298 K 298 K
Moisture content in supplied air 0.196 kg/kg 0.196 kg/kg

The governing equations for heat transfer and fluid flow are simplified for steady two-dimensional
laminar incompressible fluid flow and constant fluid properties and also there is no heat generation or
deformation inside the object. Body forces and viscous dissipation and heat radiation are ignored due to
the weak temperature gradients in the flow. The resulting equations are expressed as follows [15]:
Continuity equation

∂u ∂v
+ = 0. (1)
∂x ∂y
Momentum equation
x momentum equation
 
∂u ∂u 1 ∂p ∂2u ∂2u
u +v =− +υ + 2 , (2)
∂x ∂y ρ ∂x ∂x2 ∂y
y momentum equation
 
∂v ∂v 1 ∂p ∂2v ∂2v
u +v =− +υ + . (3)
∂x ∂y ρ ∂y ∂x2 ∂y 2
Energy equation

 
∂T ∂T ∂2T ∂2T
u +v =α + . (4)
∂x ∂y ∂x2 ∂y 2
In the above equations, u and v are the velocity components, p is the pressure, υ is the kinematic
viscosity, ρ is the density of the fluid, T is the temperature of the fluid, and α is the thermal diffusivity.
The boundary conditions can be stated as follows:

At the jet inlet, u = Ujet , T = 323 K. (5)

∂φ
At the channel outlet, = 0. (6)
∂x

At the top and bottom walls, u = U∞ , T = T∞ . (7)

On cylinder, u = v = 0, T = 298K. (8)

Inlet Reynolds number is calculated as

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 COMPUTATIONAL ANALYSIS OF HEAT AND MASS TRANSFER 259

uS
Re = . (9)
υ
The local heat transfer coefficient is given as:


∂T 
−k = h (Tw − T∞ ) . (10)
∂n w

The local Nusselt number and Prandtl number are computed from

hD μcp
Nu = and Pr = . (11)
k k
Prandtl number is taken as 0.71 for the whole study. Two-dimensional equations of conduction heat
transfer and mass transfer are written as:

1 ∂T 1 ∂T ∂2T 1 ∂2T
= + + , (12)
α ∂t r ∂r ∂r 2 r 2 ∂φ2

1 ∂M 1 ∂M ∂2M 1 ∂2M
= + + . (13)
D ∂t r ∂r ∂r 2 r 2 ∂φ2
The above equations are solved by writing a User Defined Function (UDF) code in Fluent using the
following initial and boundary conditions as:

T (r, φ, t = 0) = Ti and M (r, φ, t = 0) = Mi . (14)

At the r = 0,

∂T (0, φ, t = t) ∂M (0, θ, t = t)
= 0 and = 0. (15)
∂r ∂r
At the r = R,

∂T (R, φ, t = t) ∂M (R, φ, t = t)
−k = h(Tw − T∞ ) and − D = h(Tw − T∞ ), (16)
∂r ∂r

T (r, 0, t) = T (r, 2π, t) and M (r, 0, t) = M (r, 2π, t), (17)

∂T (r, 0, t) ∂T (r, 2π, t) ∂M (r, 0, t) ∂M (r, 2π, t)

= and = , (18)
∂φ ∂φ ∂φ ∂φ
where D is the moisture diffusivity, h and hm are the convective heat and mass transfer coefficients,
respectively.
The non-dimensional moisture content is calculated as:

M − Mo
ϕ= . (19)
Mo − Mair
In the above equation, Mo is the initial moisture content.

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4. VALIDATION
The numerical results of the present study and those obtained previously by Varol et al. [13] were
compared with experimental data carried out experimentally by Gori et al. [14] to validate the model as
shown in Fig. 2. The problem of flow over cylinder was studied by solving laminar equations and obtained
results of the local Nusselt number, Fig. 2, were compared at different angles of the first and second
cylinders (L/S). We can see some deviation from the published data (Gori et al. [14]) around θ = 45◦
and 150◦ . However, excellent agreement was obtained for the cylinder at L/S = 4. This comparison
showed that the grid distribution worked well for the considered problem.

5. RESULTS AND DISCUSSION

A computer application is performed in the process of drying a cylindrical piece of banana and apple.
The study was conducted with different governing parameters, such as the jet velocity and the ratio of jet
distance to diameter of the food. Results will be presented in the next part via temperature and moisture
distribution contours in both inside of foods, variations of local Nusselt number and temperature.

Fig. 2. Comparison of local Nusselt numbers: (a) L/S = 2; (b) L/S = 4.

Fig. 3. Variation of non-dimensional moisture profile with time in the middle of products at different D/H ratio at
Re =300.

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Figure 3 presents the variation of non-dimensional moisture profile, which is calculated from Eq. (19),
with time in the middle of a cylinder for different D/H ratios. As seen from the figure, values of non-
dimensional moisture increases with increasing D/H value due to incoming more energy into the food.
The figure makes also a comparison between banana and apple. For the same time variation parameters,
higher non-dimensional moisture values are obtained in the case of banana. It is the best way to see the
temperature and moisture content distribution inside the object.
Thus, we plotted isotherms and moisture contours for different parameters and foods in Figs. 4–
7. These contours have been presented for steady state case of the products. Thus, Fig. 4 illustrates

Fig. 4. Temperature distribution of banana for different Reynolds number at different D/H ratio Re = 100 (left column),
Re = 200 (middle), and Re = 300 (right column): (a) D/H = 0.22; (b) D/H = 0.25; (c) D/H = 0.33.

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262 ALNAK, KARABULUT

Fig. 5. Moisture distribution of banana for different Reynolds number at different D/H ratio Re = 100 (left column),
Re = 200 (middle), and Re = 300 (right column): (a) D/H = 0.22; (b) D/H = 0.25; (c) D/H = 0.33.

the temperature distribution inside the banana piece for different Reynolds numbers and D/H ratios.
Reynolds number increases from left to right for each column and D/H values are increased from top
to bottom. It is noted that the temperature of the impinged air is 323 K, and the initial temperature
of the product is taken as T = 298 K. As expected, the temperature of the product is high around the
stagnation point and it decreases through to the middle of the circular object. The temperature value near
the center of the object increases with increasing the Reynolds number due to increase of kinetic energy
with increasing velocity and convective heat transfer from the drying air to the object with subsequent
diffusion through the object. This result is supported in many studies made in a channel flow by Mohan
and Talukdar [5], Kaya et al. [3, 4, 16], and Alnak and Karabulut [9].

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Fig. 6. Moisture distribution of apple for different Reynolds number at different D/H ratio Re = 100 (left column), Re =
200 (middle), and Re = 300 (right column): (a) D/H = 0.22; (b) D/H = 0.25; (c) D/H = 0.33.

Figure 5 presents the moisture distribution inside the foods for the same conditions as in Fig. 4.
As given in the figure, the moisture content decreases through to right edge of the circle. This means
that the product dries starting from the stagnation point to the downstream part. These two figures
belong to product of banana. The isotherms and contours of the apple moisture distribution can be
compared using Figs. 6 and 7 in the same conditions, with the same Reynolds numbers, sizes and D/H
ratios. Comparison of the figures indicates that drying the banana requires more energy than drying the
apple because of its components and structure. However, comparison of Fig. 7 (for only Re = 300) and
Fig. 4 shows that the temperature distributions between the two products are different. In the apple
temperature values are higher than in the banana.

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264 ALNAK, KARABULUT

Fig. 7. Temperature distribution of apple for different Reynolds number at different D/H ratio Re = 100 (left column),
Re = 200 (middle), and Re = 300 (right column): (a) D/H = 0.22; (b) D/H = 0.25; (c) D/H = 0.33.

Figure 8 presents the variation of local Nusselt numbers around the foods at different Reynolds
numbers. The figure is also given to see the effects of D/H values. It is seen that there are no significant
differences in local Nusselt number between D/H = 0.22 and 0.25, Figs. 8a and 8b, respectively. For
these values, the highest local Nusselt numbers are formed for apple at Re = 300 around θ = 135◦ and
the lowest value is obtained at θ = 45◦ . It can be seen from the global result, the local Nusselt number
increases with increasing Reynolds number. As expected, efficiency for drying decreases with increasing
D/H value as seen from Fig. 8c.
Figure 9 illustrates the temperature variation along the middle x axis inside the foods at different Re

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 COMPUTATIONAL ANALYSIS OF HEAT AND MASS TRANSFER 265

Fig. 8. Variation of local Nusselt numbers for different Reynolds number and products: (a) D/H=0.22; (b) D/H=0.25;
(c) D/H=0.33.

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266 ALNAK, KARABULUT

Fig. 9. Variation of temperature along the middle x axis inside the foods for different Reynolds number: (a) D/H=0.22;
(b) D/H=0.25; (c) D/H=0.33.

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numbers and D/H values. It is indicated in Figs. 9a–9c that the values of the temperature are close to
each other for different D/H ratios. However, higher values are obtained at the stagnation point for both
foods and decrease through downstream section and also temperature values of apple are higher than
those of banana. As expected, an increase of Re number increases the temperature values.

6. CONCLUSIONS
The problem of unsteady jet flow, heat and mass transfer during a drying process has been solved nu-
merically using a CFD (computational fluid dynamics) code. The computational solution was performed
using commercial code of FLUENT 17.0 that uses a finite volume method. However, according to the
literature survey, which is given in the introduction, and authors’ knowledge, so far no studies have been
found on the analysis of the kinetics of jet drying of various food products using the methods of the CFD
code in this study during air-jet drying. Therefore, it is necessary to investigate the characteristics of
heat and mass transfer of these types of foods in order to attain higher heat and mass transfer rates.
Comparison with previously published numerical and experimental works on cases of the heat and fluid
flow problem from cylinder arrays in external flow was performed and found to be in excellent agreement.
The following conclusions are inferred from the present study:
Reynolds number and the distance (D/H) between a cylinder and a slot are important parameters
affecting the jet drying kinetics of banana and apple foods. It was observed that the heat and mass
transfer improves with reducing the D/H ratio and increasing Reynolds number.
Temperature of the product is high around the stagnation point and reduces through to the middle of
the circular object.
Moisture content decreases through the right edge of the circle, which means that the product dries
starting from the stagnation point to the downstream part. Besides, when non-dimensional moisture
values were analyzed, it was seen that they enhance with increasing D/H value due to incoming more
energy into the food. For the same time variation parameter, higher non-dimensional moisture values
were obtained in the case of banana. Therefore, drying of banana needs more energy than drying of apple
due to its components and structure.
Finally, we believe that the study can help food engineers or mechanical engineers to see the effect of
parameters on the kinetics of drying before designing a drying system.

NOTATIONS
cp —specific heat, J/(kg K)
Nu—Nusselt number hd/k, [-]
D—semi-circular object radius, m
Pr—Prandtl number, k/(ρcp ), [-]
H—distance between slot exit and semi-circular moist object, m
Re—Reynolds number, V∞ d/ν, [-]
h—heat transfer coefficient, W/(m2 K)
S—height of slot exit, m
hm —mass transfer coefficient, m/s
T —temperature, K
k—thermal conductivity, W/(m·K)
t—time, s
L—distance between first and second cylinder, m
u, v—velocities in x and y directions, m/s
M —moisture distribution, kg/kg
x, y—coordinates, [-]

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268 ALNAK, KARABULUT

Greek Symbols
μ—dynamic viscosity, kg/(ms)
ρ—density, kg/m3
ν—kinematic viscosity, m2 /s
Φ—non-dimensional moisture content
φ—any dependent variables

Subscripts
f —fluid
w—wall
∝—environment
a—air
i—initial

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Object Subjected to Drying. A Finite-Difference Approach, Int. J. Heat Mass Transfer, 2003, vol. 46,
pp. 4033–4039.
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Eng., 2015, vol. 11, pp. 435–446.
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