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<p>This study investigates the drying behavior of strawberries under different operating conditions during intermittent convective drying. The effects of drying temperature, sample thickness, and intermittence ratio (IR) on moisture removal kinetics, temperature evolution, energy consumption, and drying efficiency are analyzed. Results indicate that higher drying temperatures accelerate moisture loss, significantly reducing drying time. The temperature evolution follows three classic drying phases, with noticeable fluctuations due to the heating and resting cycles of intermittent drying. Raising temperature from 45&#xa0;°C to 75&#xa0;°C (IR = 0.50; H = 3&#xa0;mm) shortened drying time from 227 to 103&#xa0;min and increased moisture diffusivity coefficient from 4.56 × 10⁻¹⁰ to 7.30 × 10⁻⁸ m²/s. At 75&#xa0;°C (IR = 0.33), reducing thickness from 5 to 1&#xa0;mm cut the time from 298 to 47&#xa0;min. At 60&#xa0;°C (H = 1&#xa0;mm), increasing IR from 0.16 to 0.50 reduced time from 131 to 60&#xa0;min and raised moisture diffusivity coefficient from 3.04 × 10⁻¹¹ to 9.12 × 10⁻¹¹ m²/s. Energy consumption analysis reveals that total energy demand decreases at higher drying temperatures despite increased power supply. Despite higher instantaneous power at 75&#xa0;°C, the cumulative supplied energy was lower than at 45&#xa0;°C, and efficiency peaked early (8%) before declining with decreasing MR. Sensible and latent heat variations confirm that temperature and IR play crucial roles in heat transfer efficiency. These findings provide valuable insights for optimizing intermittent drying conditions to maximize energy efficiency and maintain the quality of heat-sensitive food products like strawberries.</p>

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Thermal and energy analysis of intermittent strawberry drying

  • 期刊论文

  • 发表日期：

    2026年4月10日

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  • Houda Hachem,
  • Jihen Touati,
  • Daoued Mihoubi

摘要

This study investigates the drying behavior of strawberries under different operating conditions during intermittent convective drying. The effects of drying temperature, sample thickness, and intermittence ratio (IR) on moisture removal kinetics, temperature evolution, energy consumption, and drying efficiency are analyzed. Results indicate that higher drying temperatures accelerate moisture loss, significantly reducing drying time. The temperature evolution follows three classic drying phases, with noticeable fluctuations due to the heating and resting cycles of intermittent drying. Raising temperature from 45 °C to 75 °C (IR = 0.50; H = 3 mm) shortened drying time from 227 to 103 min and increased moisture diffusivity coefficient from 4.56 × 10⁻¹⁰ to 7.30 × 10⁻⁸ m²/s. At 75 °C (IR = 0.33), reducing thickness from 5 to 1 mm cut the time from 298 to 47 min. At 60 °C (H = 1 mm), increasing IR from 0.16 to 0.50 reduced time from 131 to 60 min and raised moisture diffusivity coefficient from 3.04 × 10⁻¹¹ to 9.12 × 10⁻¹¹ m²/s. Energy consumption analysis reveals that total energy demand decreases at higher drying temperatures despite increased power supply. Despite higher instantaneous power at 75 °C, the cumulative supplied energy was lower than at 45 °C, and efficiency peaked early (8%) before declining with decreasing MR. Sensible and latent heat variations confirm that temperature and IR play crucial roles in heat transfer efficiency. These findings provide valuable insights for optimizing intermittent drying conditions to maximize energy efficiency and maintain the quality of heat-sensitive food products like strawberries.