IMPROVEMENT OF AN ENERGY-SAVING VIBRO-CONVECTIVE DRYER AND THE GARLIC DRYING PROCESS BASED ON ANSYS FLUENT MODELING

This paper addresses the improvement of an energy-saving vibro-convective drying unit and the garlic drying process based on numerical modeling in ANSYS Fluent. The study aims to justify design and operating solutions that intensify heat and mass transfer while reducing specific energy consumption. A CFD model of the drying chamber is developed using the Navier–Stokes equations coupled with energy and moisture/evaporation transport formulations and appropriate turbulence modeling; boundary conditions are defined by the drying-air parameters and product properties. The effects of air temperature and velocity, vibration-related parameters, slice thickness, and initial moisture content are investigated with respect to velocity and temperature fields, evaporation intensity, and flow stability within the product layer. The simulations reveal regions of non-uniform airflow and heat supply and provide guidance for optimizing air-distribution geometry and operating regimes to achieve a more uniform thermal field and faster moisture removal. The results can support the design and modernization of vibro-convective dryers for food materials, improving energy efficiency and final product quality.

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