Thermo-Fluid-Dynamic Investigation of a Dryer Using Numerical and Experimental Approach

The thermo-fluid-dynamic behaviour of a dryer used for the production of a special kind of alimentary pasta (lasagna) was analyzed, performing both numerical simulations and experimental investigations, in order to improve the dryer thermal performances. In particular, the achievable improvements in terms of temperature distribution, obtained modifying the control of air distribution and the geometry of air distribution channels, were analyzed. The numerical simulations suggested the design of some modifications of the actual dryer. Particularly, the air distribution was improved and the natural vertical stratification of the drying air was reduced implementing a new geometrical configuration with some vertical and horizontal panels. Experimental tests on the dryer were carried out, confirming the trends obtained using the computer code. The percentage of pasta waste was reduced down to 10% thanks to a more controlled air distribution