Multidisciplinary Journal of Science and Technology

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

Abdurakhmon Mirkomilov

Tashkent institute of chemical technology

Jasur Safarov

Tashkent State Technical University

Shakhnoza Sultanova

Deputy Mayor of Tashkent city

Keywords: ANSYS Fluent, CFD modeling, vibro-convective drying, garlic, heat and mass transfer, energy efficiency, drying unit.

---

Abstract

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.

---

References

1. Кустова Е.В. Уравнения пограничного слоя. – СПб.: Изд-во Санкт-Петербургского ун-та, 2013. – С.23-48.

2. Ayensu A. Dehydration of food crops using a solar dryer with convective heat flow // Solar Energy. – 1997. – Vol. 59. – P. 121.

3. Karathanos V.T., Belessiotis V.G. Application of a thin layer equation to drying data of fresh and semi-dried fruits. Journal of Agricultural Engineering Research. – 1999. – Vol. 74. – P. 355.

4. Akpinar E.K., Bicer Y., Yildiz C. Thin layer drying of red pepper. Journal of Food Engineering. – 2003. – P. 59-99.

5. Verma L.R., Bucklin R.A., Endan J.B., Wratten F.T. Effects of drying air parameters on rice drying models. Transactions of the ASAE. – 1985. – P. 28-296.

6. Midilli A., Kucuk H., Yapar Z. A new model for single layer drying. Drying Technology. – 2002. – Vol. 20, No. 7. – P. 1503.

7. Ranjbaran M., Emaid B., Zare D. CFD Simulation of Deep-Bed Paddy Drying Process and Performance. Drying Technology. – 2014. – P. 32-51.

8. Kaya A., Aydin O., Dincer I. Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits // Journal of Food Engineering. – 2008. – P. 88-103.

9. ElGamal R., Ronsse F., Radwan S.M., Pieters J.G. Coupling CFD and Diffusion Models for Analyzing the Convective Drying Behavior of a Single Rice Kernel // Drying Technology. – 2014. 32. – P.32-41.

10. ANSYS Inc. ANSYS Fluent 2024 R2. Reference Values Task Page. Официальный сайт ANSYS. – [Электронный ресурс]. – Режим доступа: https://www.ansys.com.

11. Миркомилов А.М., Сафаров Ж.Э., Султанова Ш.А. Техника и технология сушки чеснока. // Central Asian Food Engineering and Technology. Vol. 3, Issue 3, April 2025. P.14-24.

12. Safarov J.E., Sultanova Sh.A., Mirkomilov A.M. Determination of optimal parameters for quality drying of garlic using the vibro-convective method. // Chemical technology control and management. -Tashkent. №2 (122), 2025. -P.9-18.

13. Султанова Ш.А., Сафаров Ж.Э., Миркомилов А.М. Математический моделирований энергосберегающей вибро-конвективной сушки чеснока. // Проблемы энерго- и ресурсосбережения. №88, 2025. –С.854-863.

14. Safarov J.E., Sultanova Sh.A., Mirkomilov A.M. Energy saving technology for drying garlic (Allium sativum). // Technical science and innovation. -Tashkent, 2024. №4. Р.10-14.