Background

Understanding the mechanisms underlying the drying processes has a critical role in dehydration of food and agricultural products. Advanced computer modeling and simulation techniques can help in developing new dryers, modification of current systems, energy saving and process optimization. Also the most important parameter during the drying food products is food quality (moisture content, crack formation, case hardening, etc.) which can be enhanced through using appropriate modeling. Computational Fluid Dynamics (CFD) is a well-known modeling technique which has received more attention in the food industry in the recent years. Hydrodynamics of fluid flow, heat and mass transfer during drying can be predicted using CFD.

Scope and Approach

This article reviews fundamentals, merits and shortcomings of CFD in the drying process modeling with a special focus on dehydration of food products. Since the drying is a growing unit operation, there is an emphasis on investigation of CFD utilization in modeling emerging drying processes of food products such as microwave assisted drying, infrared and superheated steam drying besides conventional convective drying systems notably in recent 5 years.

Key Findings and Conclusions

CFD has been considered as a promising method which could help developing the design of new dryers, enhancing current dryers and the most important aspect of utilization of this method in the food industry research and development is “food quality” improvement.

中文翻译：

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通过计算流体动力学（CFD）模拟食品干燥过程；最近的进展和方法

背景

理解干燥过程的机理对食品和农产品的脱水起着至关重要的作用。先进的计算机建模和仿真技术可以帮助开发新的干燥机，修改现有系统，节省能源并优化工艺。食品干燥过程中最重要的参数也是食品质量（水分，裂纹形成，表面硬化等），可以通过使用适当的模型来提高质量。计算流体动力学（CFD）是一种众所周知的建模技术，近年来在食品工业中受到了越来越多的关注。可以使用CFD预测干燥过程中流体流动，传热和传质的流体动力学。

范围和方法

本文回顾了干燥过程建模中CFD的基本原理，优点和缺点，特别着重于食品的脱水。由于干燥是越来越多的单元操作，因此特别是在最近5年中，除了传统的对流干燥系统外，在CFD利用方面的研究重点在于对食品的新兴干燥过程进行建模，例如微波辅助干燥，红外和过热蒸汽干燥。

主要发现和结论

CFD被认为是一种有前途的方法，可以帮助开发新的干燥机设计，增强现有的干燥机，并且在食品工业研发中使用此方法最重要的方面是“食品质量”的提高。