The Investigation of Tea Leaves Drying Model in Tray Dryers

Abstract

Tea is an important and strategic product in Iran. One of the most important part of tea production processes is drying process. Basis of products drying includes heat production for evaporating of water and transferring the evaporated water from the dryers. It can be implied that solids drying is a heat transfer process. Energy used in many industries is about triple than the last three decades patterns in Iran and it means competition impossibility for Iranian products in these industries in global market. Energy losses, specially in drying section are very highline industry of Iran. The main problem of these dryers sun evenly heat distribution in dryers. That makes crops dry unevenly and consume fuel more than international standards and also produced unfavorable products. The process of tea leaves drying in laboratory tray dryers examined by mathematical model used in references. In the following, the equilibrium moisture content in three sample of friction phase 1,2,3is calculated to introduce the most suitable semi-theoretical model in the tea drying process in tea industry. Mathematical models which have been studied include Henderson – Pabis , Lewis, Page, Re Page and Two Term.