Abstract This study aims to develop a numerical model to accurately predict moisture content and temperature distribution for sweet potato during combined infrared and hot-air drying (IR-HAD). The coupled heat and mass transfer during drying was simulated considering both temperature and shrinkage dependent diffusivity. The simultaneous heat and mass transfer model were solved using COMSOL Multiphysics, considering 2-D axisymmetric geometry. The IR energy input was determined by the Lambert's law. The simulation results were further evaluated based on data obtained from experiments conducted, showing that the model could adequately describe the coupled heat and mass transfer process of sweet potato during combined IR-HAD (R2 = 0.986–0.996). The IR was also shown to be the most influential factor with regards to the heat transfer rate during the combined IR-HAD. The developed model can serve as a good basis for applications in other agricultural crops under different drying conditions.

中文翻译：

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红薯红外热风联合干燥传热传质耦合模拟

摘要 本研究旨在开发一种数值模型，以准确预测红外热风联合干燥 (IR-HAD) 过程中甘薯的水分含量和温度分布。考虑到温度和收缩相关的扩散系数，模拟了干燥过程中的耦合传热和传质。考虑到二维轴对称几何，使用 COMSOL Multiphysics 求解同时传热和传质模型。IR 能量输入由朗伯定律确定。根据所进行的实验获得的数据进一步评估了模拟结果，表明该模型可以充分描述组合 IR-HAD (R2 = 0.986–0.996) 期间甘薯的传热传质耦合过程。在组合 IR-HAD 期间，IR 也被证明是对传热速率影响最大的因素。开发的模型可以作为在不同干燥条件下应用于其他农作物的良好基础。