A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes

Khalloufi, Seddik; Almeida-Rivera, Cristhian; Bongers, Peter

doi:10.1016/j.jfoodeng.2009.10.007

Cited by 36 publications

(22 citation statements)

References 27 publications

(91 reference statements)

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“…The empirical models are easy to deal with, but they do not provide any physical information and their use is restricted to specific process conditions. The most widespread empirical models in literature are those of Newton, Page, Henderson and Pabis, Wang and Singh (Akpinar and Bicer, 2005;Ertekin and Yaldiz, 2004), and were applied to the description of several aspects of drying processes (Khalloufi et al, 2009(Khalloufi et al, , 2010 for many foodstuffs e.g. quince (Koc et al, 2008), eggplant (Doymaz, 2011;Ertekin and Yaldiz, 2004), cherry tomato (Heredia et al, 2007), apricot (Togrul and Pehlivan, 2003), mushroom (Hernando et al, 2008), and black tea (Panchariya et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of eggplant drying: Shrinkage effect

Brasiello

Adiletta

Russo

et al. 2013

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Mathematical modeling of eggplant drying: Shrinkage effect

Brasiello

Adiletta

Russo

et al. 2013

Journal of Food Engineering

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“…Nevertheless, at the early stage of drying, bulk density may tend to either increase or decrease. The slope of these increase/decrease profiles and the possible inversion of these profiles during subsequent stages of drying are dictated by the nature of the product, the technology used and the interaction of these factors [8]. This is why several models, including linear, polynomial second order, exponential, rational and power models, have been proposed in the literature to predict bulk density of food materials during drying.…”

Section: Resultsmentioning

confidence: 99%

“…Any attempt to characterize drying behavior must inevitably address the physical parameters of the material such as bulk density [7]. Optimization of bulk density is, therefore, a requirement for development and perpetuity of drying technologies [8]. Moreover, as a physical characteristic, bulk density is necessary in engineering calculations.…”

Section: Introductionmentioning

confidence: 99%

Determination of bulk density of Mirabelle plum during hot air drying as influenced by ultrasound-osmotic pretreatment

2016

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Prunes are generally produced by drying fresh plums with a stream of hot air. Changes in various quality indicators, such as bulk density of foodstuffs, have substantial impact on the performance of drying processes. Optimization of bulk density is, therefore, a requirement for development and perpetuity of drying technologies. The aim of this study was to investigate the effect of ultrasound-assisted osmotic dehydration pretreatment on bulk density of Mirabelle plum at various operating conditions (sonication time, concentration of osmotic solution and immersion time in the osmotic solution). Results showed that application of ultrasound-assisted osmotic dehydration, compared to control sample, led to a significant (p \ 0.05) increase in bulk density from 1.33 to 9.90 %. Experimental data of bulk density variations versus dimensionless moisture content were well fitted to an empirical power model with high R 2 .

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“…One inconsistency with the existing models is the lack of fit with data about the concave‐down comportment at the end of the drying process (Boukouvalas and others ; Khalloufi and others ). The lack of fit at the point of inversion is the principle cause of deviation.…”

Section: Results and Validationmentioning

confidence: 99%

True Density Prediction of Garlic Slices Dehydrated by Convection

López‐Ortiz¹,

Rodríguez‐Ramírez²,

Méndez-Lagunas³

2015

Journal of Food Science

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Physiochemical parameters with constant values are employed for the mass-heat transfer modeling of the air drying process. However, structural properties are not constant under drying conditions. Empirical, semi-theoretical, and theoretical models have been proposed to describe true density (ρp). These models only consider the ideal behavior and assume a linear relationship between ρp and moisture content (X); nevertheless, some materials exhibit a nonlinear behavior of ρp as a function of X with a tendency toward being concave-down. This comportment, which can be observed in garlic and carrots, has been difficult to model mathematically. This work proposes a semi-theoretical model for predicting ρp values, taking into account the concave-down comportment that occurs at the end of the drying process. The model includes the ρs dependency on external conditions (air drying temperature (Ta)), the inside temperature of the garlic slices (Ti ), and the moisture content (X) obtained from experimental data on the drying process. Calculations show that the dry solid density (ρs ) is not a linear function of Ta, X, and Ti . An empirical correlation for ρs is proposed as a function of Ti and X. The adjustment equation for Ti is proposed as a function of Ta and X. The proposed model for ρp was validated using experimental data on the sliced garlic and was compared with theoretical and empirical models that are available in the scientific literature. Deviation between the experimental and predicted data was determined. An explanation of the nonlinear behavior of ρs and ρp in the function of X, taking into account second-order phase changes, are then presented.

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A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes

Cited by 36 publications

References 27 publications

Mathematical modeling of eggplant drying: Shrinkage effect

Mathematical modeling of eggplant drying: Shrinkage effect

Determination of bulk density of Mirabelle plum during hot air drying as influenced by ultrasound-osmotic pretreatment

True Density Prediction of Garlic Slices Dehydrated by Convection

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