Heat and Mass Transfer Modelling in Lyophilization Process for an Apple Slices

The aim of this paper is to develop a mathematical model, which simulates the lyophilization process for an apple slices. In the lyophilization process, the moisture content in the slices is removed with the help of a freeze drying process, the whole process results in the preservation of the food materials by increasing their shelf life, stability and by reducing the spoilage. So as to achieve this aim, a numerical analysis has been performed by developing a mathematical model on COMSOL 5.3a software on a HP Z840 workstations, which solves the different equations involved in the heat and mass transfer mechanism for the drying of an apple slices. The Comsol Multiphysics software helps to couple the heat transfer and mass transfer simultaneously involved in the process. The modeling of freeze drying process is a challenging task because of variable thermal properties of the material w.r.t temperature and moisture content are involved. The developed simulation is confided to the heat and mass transfer behavior of an apple slice, irrespective to the effect on biological aspect such as tissues inside the apple during the freeze drying, and it is only capable to predict the temperature and moisture content in the entire slice. This prediction helps to optimize the process parameters such as target temperature, drying rate for the process. The developed simulated model is a great tool to analyze the behavior of the drying process, and the developed model is too flexible that it can be applied to other varieties of fruits by changing their thermal properties.