Abstract
This study describes both experimental and numerical investigations into the heat and mass transfer processes governing the vacuum freeze drying of camel milk, with a specific focus on improving the energy efficiency. A three-dimensional model was developed and solved using the finite element method to simulate temperature evolution and sublimation interface progression during drying. The numerical model was validated against experimental data, achieving strong agreement, with an R2 value of 0.94. A detailed parametric analysis examined the effects of the shelf temperature, sample thickness, and chamber pressure on the drying kinetics and energy input. The results indicate that optimising these parameters can significantly reduce the energy consumption and processing time while maintaining product quality. Notably, reducing the sample thickness to 4 mm shortened the drying time by up to 40% and reduced the specific energy consumption (SEC) from 358 to 149 kWh/kg. These findings offer valuable insights for the design of more energy-efficient freeze drying systems, with implications for sustainable milk powder production and industrial-scale process optimisation.