Original Articles
Masoud Tabarsa and Bahman Zare
Abstract
In this study, the drying process of a green tea leaves is modeled in a drier. The proposed model related to single body were reviewed and validated with experimental data obtained from drying. Sample of green tea leaves at three temperatures, 35, 45, 55 ° C was dried in a laboratory dryer period of 0 to 140 minutes and moisture content, surface temperature data was extracted. The proposed model by applying mass and heat balance equations based on thermodynamic equations predicted changes of sample temperature and samples moisture. The results show that the change of air velocity has little effect on drying, but increases the diameter longer drying time. Surface temperature of samples increased rapidly at first, finally reaches to the gas temperature. Entropy generation increased rapidly at first and then will deteriorate. Comparison of model results with experimental data approved the proposed model. MRE of model and the experimental data for tea leaves at temperatures 35, 45 and 55 ° C was 1.9, 4.7, 10.2 The small amount and acceptable errors are indicative of the validity of the proposed model.