Drying is a simultaneous heat and mass transfer operation and is extensively applied in food processing to extend the shelf life of food products and agri‐produce by reducing the moisture content which in turn reduces the water activity. Moisture content is a major culprit in spoiling the foods by encouraging microbial/mold growth. Hence, the reducing moisture content economically mitigates the spoilage of foods. A number of commercial dryers is available industrially for carrying out drying operations depending on the nature of food material. However, from economic points of view, tray dryers are ubiquitous. Hence, this review focuses on explaining in‐detail the design of tray dryers with an aid of CFD, mathematical tools, and statistical analysis used in diffusivity of food products. The drying process is influenced by various operating parameters such as drying chamber configuration, air velocity, and air temperature, etc. which need to be optimized to properly design a dryer for a certain duty of operation. This paper reviews the studies in this area by applying mathematical tools, statistical analysis, and CFD.

中文翻译：

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固体食品加工过程中水分扩散的工程研究－综述

干燥是传热和传质的同步操作，它广泛应用于食品加工中，通过降低水分含量来延长食品和农产品的货架期，进而降低水分活度。水分含量是通过促进微生物/霉菌生长而使食品变质的主要原因。因此，减少水分含量在经济上减轻了食物变质。工业上有许多商业干燥机可用于根据食物材料的性质进行干燥操作。但是，从经济角度来看，托盘干燥机无处不在。因此，本文的重点在于借助CFD，数学工具和用于食品扩散的统计分析来详细解释托盘干燥机的设计。干燥过程受各种操作参数的影响，例如干燥室的结构，空气速度和空气温度等，这些参数需要进行优化以针对特定的运行任务正确设计干燥机。本文通过应用数学工具，统计分析和CFD回顾了该领域的研究。