Physics‐Based Modeling and Experimental Validation of the Red Globe Grape (<i>Vitis vinifera</i>) Drying Dynamics

ABSTRACT In this study, a numerical model was developed to analyze the internal dynamic drying characteristics of red globe grapes during hot air drying. Numerical modeling provides strategic solutions to address complexity and deliver realistic outcomes, facilitating a better understanding of the drying phenomenon. Multiphysics phenomena, including heat transfer, mass transfer, momentum transfer, and shrinkage phenomenon, were integrated using the finite element method for three different drying temperature conditions (323.15, 333.15, and 343.5 K) and validated with experimental data. A good agreement was found between the modeled and experimental results, with an R 2 value ≥ 0.95 for each drying condition. The root mean square error was ≤ 0.076 for moisture ratio, ≤ 0.073 for shrinkage ratio, ≤ 1.738 K for surface temperature, and ≤ 1.054 K for center temperature. It was found that achieving equilibrium temperature throughout the sample takes approximately 180 min, while achieving 0.30 kg kg −1 dry‐basis moisture takes 2800, 2250, and 1220 min at 323.15, 333.15, and 343.5 K, respectively. The study concluded that the developed model has significant practical applications for understanding drying behavior, benefiting both technically and economically.