A Lumped Parameter Model for Effective Moisture Diffusivity in Air Drying of Foods

Seth, Deepyaman; Sarkar, A.

doi:10.1205/fbio.82.3.183.44181

Cited by 24 publications

(12 citation statements)

References 19 publications

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“…These values fell within the normally expected range of D e (10 À12 to 10 À8 m 2 /s) for dehydrated foods Giovanelli et al, 2002;Achariyaviriya and Puttakarn, 2003;Gastó n et al, 2004;Seth and Sarkar, 2004;Gely and Santalla, 2007), or obtained by other techniques for different foods (Akanbi et al, 2006;Nguyen et al, 2006;Veraverbeke et al, 2003). This variability depends on the types and conditions of experimental procedures used for determination of the moisture diffusivity, data treatment methods as well as on the product properties composition, physiological state, heterogeneity of the structure (Gou et al, 1996).…”

Section: Water Effective Diffusion Coefficientsupporting

confidence: 58%

Water effective diffusion coefficient of mango slices at different maturity stages during air drying

Corzo

Bracho

Álvarez

2008

Journal of Food Engineering

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Section: Water Effective Diffusion Coefficientsupporting

confidence: 58%

Water effective diffusion coefficient of mango slices at different maturity stages during air drying

Corzo

Bracho

Álvarez

2008

Journal of Food Engineering

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“…[11,12] However, none of the proposed mechanisms are able to represent the whole drying mechanism. [13] Furthermore, Datta [14] explained in detail the possible mechanisms of drying in porous media, which may consist of capillary flow, Darcy flow, and diffusion. Porosity and degree of saturation may affect the types of transport involved.…”

Section: Modeling Of Drying Of Food Materials With Thickness Of Severmentioning

confidence: 99%

Modeling of Drying of Food Materials with Thickness of Several Centimeters by the Reaction Engineering Approach (REA)

2011

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Food materials are highly perishable. Drying is necessary to restrict biological and chemical activity to extend shelf life. A good drying model is useful for design of a better dryer, evaluation of dryer performance, prediction of product quality, and optimization. The reaction engineering approach (REA) is a simple-lumped parameter model revealed to be accurate and robust to model drying of various thin layers or small objects. Modeling drying behavior of different sizes is essential for a good drying model, yet it is still very challenging, even for a traditional diffusion-based model, which requires several sets of experiments to generate the diffusivity function. The REA is implemented in this study, for the first time, to model drying of rather thick samples of food materials. An approximate spatial distribution of sample temperature is introduced and combined with the REA to model drying kinetics. Results have indicated that the REA can model both moisture content and temperature profiles. The accuracy and effectiveness of the REA to model drying of thick samples of food materials are revealed in this study. This has extended the application of REA substantially. The application of the REA is currently not restricted for thin layesr or small objects but also for thick samples.ALAS (Australian Leadership Award Scholarship

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“…For all these possible transport mechanisms, it is difficult to evaluate the effect of an individual mechanism on the particular moisture transport. Hence, with a lumped parameter model concept, the rate of moisture movement of these various mechanisms during the entire course of drying is named as an effective moisture diffusivity, D eff (Seth and Sarkar ; Erbay and Icier ). The value of D eff have been reported on various vegetables and fruits such as potato (Singh et al .…”

Section: Introductionmentioning

confidence: 99%

Hot Air Drying and Microwave-Assisted Hot Air Drying of Broccoli Stalk Slices (Brassica oleraceaL. Var.Italica)

Salim

Gariépy

Raghavan

2016

Journal of Food Processing and Preservation

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Drying characteristics of broccoli stalk slices under hot air drying (HA) and microwave-assisted hot air drying (MWHA) at temperatures of 40, 50 and 60C is presented. In addition, the color and shape changes of the dried sample were compared. Midilli et al. model showed a good agreement with the experimental data obtained for both drying systems. The calculated effective moisture diffusivity are varied from 2.92 3 10 28 to 7.91 3 10 28 m 2 /s under HA and 6.64 3 10 28 to 13.31 3 10 28 m 2 /s under MWHA. Less changes in color was observed under MWHA at lower temperature. Meanwhile, higher circularity of the shape was observed under HA. According to these results, MWHA promotes faster drying time with higher moisture diffusion; however, pre-treatment prior to this drying process is suggested to enhance the final dried product. PRACTICAL APPLICATIONSHabitually, just the edible floret of broccoli is consumed, leaving the stalk as crop remains. This part of the crop has the potential to be used as food since it has been identified as having many nutritional components. To develop this as a product, drying as a unit operation is essential. This work evaluates the drying behavior of different drying conditions of broccoli stalk. With these results, drying of broccoli stalk can be carried out by the food industry more effectively and efficiently.

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A Lumped Parameter Model for Effective Moisture Diffusivity in Air Drying of Foods

Cited by 24 publications

References 19 publications

Water effective diffusion coefficient of mango slices at different maturity stages during air drying

Water effective diffusion coefficient of mango slices at different maturity stages during air drying

Modeling of Drying of Food Materials with Thickness of Several Centimeters by the Reaction Engineering Approach (REA)

Hot Air Drying and Microwave-Assisted Hot Air Drying of Broccoli Stalk Slices (Brassica oleraceaL. Var.Italica)

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