HEAT AND MASS TRANSFER ANALYSIS IN COCOON DRYING: AN ANALYTICAL STUDY

This article examines the complex nature of the drying process, including heat transfer, moisture evaporation, and thermodynamic phenomena. The drying process was analyzed using a mathematical model to evaluate moisture evaporation rate, heat balance, and energy efficiency. Optimal parameters for improving the drying process were identified: temperature of 60°C, relative humidity of 20%, and air velocity of 2 m/s. The results can aid in developing energy-efficient drying technologies for industrial and agricultural applications.

Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2025-06-17
DOI
https://doi.org/10.5281/zenodo.15679986
Primary Topic
Food Drying and Modeling
Type
article
Field-Weighted Citation Impact
0.00
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article

HEAT AND MASS TRANSFER ANALYSIS IN COCOON DRYING: AN ANALYTICAL STUDY

Zenodo (CERN European Organization for Nuclear Research)
Food Drying and Modeling
article

HEAT AND MASS TRANSFER ANALYSIS IN COCOON DRYING: AN ANALYTICAL STUDY

article en

Abstract

This article examines the complex nature of the drying process, including heat transfer, moisture evaporation, and thermodynamic phenomena. The drying process was analyzed using a mathematical model to evaluate moisture evaporation rate, heat balance, and energy efficiency. Optimal parameters for improving the drying process were identified: temperature of 60°C, relative humidity of 20%, and air velocity of 2 m/s. The results can aid in developing energy-efficient drying technologies for industrial and agricultural applications.

Zenodo (CERN European Organization for Nuclear Research)
Openalex Percentile: Top 51%
Food Drying and Modeling
DOIOpen Access PDFOpenAlex
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HEAT AND MASS TRANSFER ANALYSIS IN COCOON DRYING: AN ANALYTICAL STUDY · Zenodo (CERN European Organization for Nuclear Research) (2025) | TGRS Research Map | TGRS