The dry berries are worthy products since it contains all the vitamins spectrum, for that reason, drying process for the food is producing valuable output. Drying process for the food is not interested in vitamins amount only, it’s about the maintenance level for minor, and macro substances (Ceylan, 2007). Drying process is removing all the interior water of the fruit and has several advantages like producing low weight product, not expensive from packing side, long life storing, and no need for cooling application during storing or transportation (Chen X. D., 2007). There are different kind of berries, such as strawberry, black currant, raspberry, and cranberry. The objective of this project is simulating the drying process for berry fruits by using vacuum dryer. Several industries had reported that using vacuum dryer in food manufacturing is applicable but its high cost (Giri, 2007; Clary, 2007). The hardest step in drying process is maintaining the dryer power, as well as the temperature to gain product with the required properties (Lombra, 2010). Some researchers had used integrated hot-air and vacuum dryer together, but they figured out it’s the same results as well as using vacuum dryer (Beaudry, 2004). This drying equipment is consisting from 70 L volume of a steel cylindrical chamber. The inside pressure is 2 mbar, which is provided by the vacuum pump. The results were satisfying the industry demand but it’s still following the material kind and the dryer power and …etc. In conclusion, drying process is not complicated but it needs several different simulations to get the optimistic temperature for avoiding any waste of energy and time. changing in the cake dimensions with the temperature, in order to get the highest process performance. For that, this simulation process was part from the optimization process but as we know, optimization is not stopping at any step.

1. DRYING PROCESS OF BERRY FRUIT BY
VACUUM DRYING EQUIPMENT
(SIMULATION PROCESS VIA COMSOL)
By
Sajjad Khudhur Abbas ‘P81540’
Research Title
‘Pitch Presentation’

2. The dry berries are worthy products since it contains all the vitamins spectrum, for
that reason, drying process for the food is producing valuable output. Drying
process for the food is not interested in vitamins amount only, it’s about the
maintenance level for minor, and macro substances (Ceylan, 2007). Drying process
is removing all the interior water of the fruit and has several advantages like
producing low weight product, not expensive from packing side, long life storing,
and no need for cooling application during storing or transportation (Chen X. D.,
2007).
INTRODUCTION
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

3. There are different kind of berries, such as strawberry, black currant, raspberry, and
cranberry. The objective of this project is simulating the drying process for berry fruits
by using vacuum dryer.
OBJECTIVE
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

4. LITERATURE REVIEW
Several industries had reported that using vacuum dryer in food manufacturing is
applicable but its high cost (Giri, 2007; Clary, 2007). The hardest step in drying process
is maintaining the dryer power, as well as the temperature to gain product with the
required properties (Lombra, 2010). Some researchers had used integrated hot-air and
vacuum dryer together, but they figured out it’s the same results as well as using vacuum
dryer (Beaudry, 2004).
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

5. CHOSEN EQUIPMENT
This drying equipment is consisting from 70 L volume of a steel cylindrical chamber. The
inside pressure is 2 mbar, which is provided by the vacuum pump.
Vacuum dryer design structure
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

6. ADVANTAGES & DISADVANTAGES
Vacuum drying technology is
Considered as the most
applicable way
Allowing to be operated
with less expensive
conditions, like reducing
the input power.
Applied in many kind of
manufacturing process, like
cream, yoghourt, fruit milk,
and curd cakes production
Known as field
inhomogeneity. This problem
is occurring as some regions
in the dryer are overheated,
so that it is producing hotpot
(Vadivambal, 2007).
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

7. Methodology
COMSOL simulation
Methodology
Physics
Heat
Transfer
Solids
Study
Time
dependent
Parameters Equipment
Drawing
Following the
Designing structure
as had shown in
before
Heat source
Heat flux
Meshing
Extremely
fine
Range
(0,1,70) hour
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

8. Parameters
Variable Definition Code Amount
Cake depth H0 25[cm]
Cake radius R0 35[cm]
Initial temperature T0 25[degC]
Jacket temperature Th 120[degC]
Initial moisture content wL0 0.15
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

9. Results
This is the final stage after drying the berry for 70 hours of duration. The temperature distribution had showed
great spreading through the berry cake as shown in the figure below.
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

10. Conclusion
The results were satisfying the industry demand but it’s still following the material
kind and the dryer power and …etc.
In conclusion, drying process is not complicated but it needs several different
simulations to get the optimistic temperature for avoiding any waste of energy and
time.
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

11. Recommendations for
future studies
changing in the cake dimensions with the temperature, in order to get the highest
process performance. For that, this simulation process was part from the optimization
process but as we know, optimization is not stopping at any step.
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer

12. Thank You
SAJJAD K. A.
Pitch Presentation
Vacuum Dryer