A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables

Akter, Ferdusee; Muhury, Ripa; Sultana, Afroza; Deb, Ujjwal Kumar

doi:10.1155/2022/6195257

Cited by 27 publications

(19 citation statements)

References 62 publications

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“…These models aim to optimize drying, explain the variability of experimental data, reduce experimental errors, and minimize the need for energy, in addition to studying both heat and mass transport processes. [9,10] There are several studies related to thin-layer mathematical modelling, mainly with exponential-type models, namely: Newton, Henderson and Pabis, Page, and Logarithmic. To obtain more accurate and precise models, new techniques have been studied.…”

Section: Introductionmentioning

confidence: 99%

“…The parameters that may influence the drying rates are the temperature and humidity of the drying air, the thickness of the material, and its initial moisture content. [9,10,14,15] However, several mathematical models related to drying neglect the influence of the distribution of moisture contained in the material on drying rates. Some scholars have found that drying rates are highly influenced by both the drying air and the initial moisture of the material.…”

Section: Introductionmentioning

confidence: 99%

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Mathematical modelling of wheat drying by fractional order and assessment of transport properties

Aranha,

Ferrari,

Bissaro

et al. 2023

Can J Chem Eng

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The purpose of this study is to evaluate both the temperature and the initial moisture content of the material in mathematical models of drying. For this, empirical lumped parameter models were fitted based on experimental data of moisture over time. Furthermore, a new semi‐empirical drying kinetics model was applied. This model was developed using the generalization of arbitrary order of the Lewis equation obtained through the Laplace transform. After performing the fit, the fractional order model for drying wheat seeds as a temperature function was generalized. Distributed parameter models were also fitted to evaluate the influence of initial moisture content on drying kinetics and to estimate the moisture profile along the position inside the seed. It was verified that the fractional order model presented statistical results similar to models with a higher number of constants, being used to generalize the kinetic drying model for the three wheat cultivars. Generalized models showed better fits for the 3 cultivars with first‐degree function, and the maximum global deviation was 10%, 15%, and 20% for the cultivars BRS–Atobá, BRS–Jacana, and BRS–Sanhaço, respectively. In addition, the distribution of moisture content inside the seed was verified by the distributed parameter model, which predicted the experimental data with an overall deviation of around 10%.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mathematical modelling of wheat drying by fractional order and assessment of transport properties

Aranha,

Ferrari,

Bissaro

et al. 2023

Can J Chem Eng

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“…5 Regarding the models used for the intermittent drying process, the parameters that can influence the drying rates are the temperature and moisture of the drying air, the thickness of the material, in addition to the initial moisture content. [15][16][17][18] However, several studies neglect the influence of moisture distribution contained in the material on drying rates. Some researchers have found that drying rates are highly influenced by the drying air, in addition to the initial moisture content of the material.…”

Section: Introductionmentioning

confidence: 99%

Heat consumption and modeling of corn seeds intermittent drying

Raimundini Aranha,

Lopes Ferrari,

Paschoal

et al. 2023

JSFA Reports

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BACKGROUNDCorn seed is produced on a large scale, and as production is carried out seasonally, the storage is needed to supply uninterrupted demand. To carry out the storage, as the material from the harvest has a high initial moisture content, it is necessary to carry out the drying process. In order to reduce energy consumption, an alternative is intermittent drying. The purpose of this article is to fit mathematical model of intermittent drying by distributed parameters, based on experimental data of temperature and moisture content of corn seeds submitted to intermittent drying, to determine the diffusivity value and to assess heat consumption.RESULTSFor samples dried to the final moisture content of 16.0 % in dry basis (d.b.), the condition of intermittent drying at a temperature of 40 °C and 10 minutes of tempering period led to the lowest heat consumption, in comparison to conventional drying and to intermittent drying under higher temperatures. In addition, to obtain a final moisture content of 14.0 % (d.b.), the conventional drying condition at 55 °C resulted in the lowest heat consumption, compared to the other drying conditions. The distributed parameter model can predict the experimental data with a global deviation lower than 10.0 %CONCLUSIONAnalyzing the moisture distribution profiles for the corn seeds, it was verified that there was a difference in the moisture content along the position inside the material, being necessary to evaluate the influence of moisture distribution along the position inside the material in kinetic drying models.This article is protected by copyright. All rights reserved.

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“…Numerical models have been proposed as powerful tools to explore the transfer phenomena taking place during the drying process, compared with trial-and-error experiments [ 13 , 14 ]. In the drying process, complex heat and mass transfer equations are governed in partial differential form and solved numerically by numerical methods such as finite difference, finite volume and finite element scheme [ 14 , 15 , 16 , 17 ]. Among these, the finite element (FE) approach has been widely applied in the food drying process to elucidate the transport phenomena, providing high-accuracy solutions for complex geometries [ 16 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

“…In the drying process, complex heat and mass transfer equations are governed in partial differential form and solved numerically by numerical methods such as finite difference, finite volume and finite element scheme [ 14 , 15 , 16 , 17 ]. Among these, the finite element (FE) approach has been widely applied in the food drying process to elucidate the transport phenomena, providing high-accuracy solutions for complex geometries [ 16 , 18 ]. Curcio et al [ 19 ] used the simplified finite element model to obtain insights into all transfer phenomena taking place during convective drying of cylindrical carrot samples.…”

Section: Introductionmentioning

confidence: 99%

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Chupawa

Suksamran

Jaisut

et al. 2022

Foods

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Stepwise drying is an effective technique that promotes energy saving without additional capital cost. The stepwise drying mode was investigated for energy consumption and dried product qualities using a coupled heat and mass transfer model associated with kinetics equations of volume shrinkage and degradation of β-carotene in carrot cubes. Simulations were performed using a finite element method with extension of a chemical species transport. Validation experiments were carried out under constant drying modes at 60 °C, 70 °C and 80 °C using a lab-scale convective hot air dryer. The verified models were subsequently employed to investigate the effects of two step-up drying modes (60 to 70 °C and 60 to −80 °C). The optimal drying condition was determined using the synthetic evaluation index (SI) with criteria of high specific moisture evaporation rate (SMER), low shrinkage ratio and β-carotene degradation. Simulated results showed comparable agreement with experimental data of moisture content, shrinkage ratio and β-carotene ratio. Step-up drying of 60 to 70 °C gave the highest SMER of 0.50 × 10−3 kg of water evaporated per kWh, while the operation at constant temperature of 80°C gave the lowest value of 0.19 × 10−3 kg of water evaporated per kWh. Model-predicted results showed less shrinkage of carrot cubes, but higher degradation of β-carotene under step-up drying compared to single-stage drying under temperature of 60 °C. Based on the highest SI value (0.36), carrot cubes were optimally dried under step-up mode of 60 to 70 °C.

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A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables

Cited by 27 publications

References 62 publications

Mathematical modelling of wheat drying by fractional order and assessment of transport properties

Mathematical modelling of wheat drying by fractional order and assessment of transport properties

Heat consumption and modeling of corn seeds intermittent drying

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

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