Convective drying of Zingiberaceous roots, particularly ginger (Zingiber officinale), requires a uniform distribution of airflow and temperature to ensure energy efficiency and product quality. However, many drying systems exhibit aerothermal limitations that produce temperature gradients and non-uniform drying conditions. To address this issue, this study proposes a dual-swirl dryer featuring two air inlets: an upper helical inlet and a lower tangential inlet. Both inlet configurations generate swirling airflow patterns that enhance thermal uniformity and increase the residence time of hot air within the drying chamber. The internal flow behavior was investigated using Computational Fluid Dynamics (CFD) simulations in ANSYS Fluent2025 R1 version. A three-dimensional polyhedral mesh was generated to improve computational efficiency and numerical accuracy. Turbulence and recirculation phenomena were modeled using the Realizable k–ϵ turbulence model, while temperature distribution was analyzed through the energy conservation equation. Numerical predictions were experimentally validated using temperature sensors integrated into an automatic control system. The comparison between numerical and experimental results demonstrated that the dual-swirl configuration improves airflow redistribution, reduces thermal stagnation zones, and promotes a more homogeneous temperature field throughout the drying chamber. These findings confirm that the proposed system is an efficient alternative for agro-industrial drying applications.
The present work develops the design and analysis of a swirl chamber for vacuum drying, oriented to the post-harvest treatment of agro-industrial products, through Computational Fluid Dynamics (CFD) simulations. In various agricultural regions, adverse climatic conditions, such as heavy rainfall, hinder traditional drying methods, negatively affecting the final quality of products. Faced with this problem, a technological alternative based on a vacuum chamber with dry air injection in induced rotational flow is proposed, which allows greater control of the drying process, especially benefiting small and medium-sized agro-industrial producers. The study focuses on the analysis of the aerodynamic behavior of the cyclonic type of air flow and its interaction with the particles inside the drying chamber, evaluating parameters such as pressure distribution, temperature and speed for the preservation of properties in food. The results obtained allow us to understand the performance of the system and propose design recommendations aimed at its application in the agro-industrial sector in general.
W. García, K. Gonzalez, J. Becerra et al.· Journal of Physics, Conferen...· 0 citations