Analysis of moisture profiles, mass Biot number and driving forces during drying of potato slabs

Rovedo, Clara O.; Suárez, Constantino; Viollaz, Pascual E.

doi:10.1016/s0260-8774(98)00041-7

Cited by 22 publications

(12 citation statements)

References 14 publications

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“…Thus, this phenomenon should be very prominent close to the surface where the a w has to be derived from the predicted water content. The standard Fick equation which relates the water content to time and space was rewritten in Lagrangian coordinates or solid coordinates (Rovedo, Suarez, & Viollaz, 1998). In this case, the spatial referential remains constant since the water content is a function of n the Ôlength of dry matterÕ:…”

Section: Water Transfer Modelmentioning

confidence: 99%

Assessment of bacterial growth on the surface of meat under common processing conditions by combining biological and physical models

Lebert

Baucour

Lebert

et al. 2005

Journal of Food Engineering

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Section: Water Transfer Modelmentioning

confidence: 99%

Assessment of bacterial growth on the surface of meat under common processing conditions by combining biological and physical models

Lebert

Baucour

Lebert

et al. 2005

Journal of Food Engineering

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“…Moisture diffusivity of foods is very often considered as an Arrhenius-type temperature function [9,10] …”

Section: Resultsmentioning

confidence: 99%

Estimation of drying parameters including moisture diffusivity by using temperature measurements

Kanevce¹,

Kanevce²,

Mitrevski³

et al. 2011

Computational Methods and Experimental Measurements XV

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This paper deals with the estimation of the moisture diffusivity, together with other thermophysical properties, as well as the heat and mass transfer coefficients of a convective drying body, on the basis of single thermocouple temperature measurements by using an inverse approach. Potato and apple slices have been chosen as representative drying bodies with significant shrinkage effects. A mathematical model of the drying process of shrinking bodies has been applied. The Levenberg-Marquardt method and a hybrid optimization method of minimization of a resulting least-squares norm were used to solve the present inverse problem. The experiments have been conducted on the experimental setup that is designed to simulate an industrial convective dryer. An analysis of the influence of the drying air speed, temperature and relative humidity, drying body dimensions, and drying time on the estimation of the unknown parameters enables the design of appropriate experiments that have been conducted as well. The estimated moisture diffusivities are compared with the results published by other authors. The experimental transient temperature and moisture content changes during the drying are compared with numerical solutions.

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“…The shrinkage is included in the model by considering it as an one-directional phenomenon with a volume reduction, only attributed to the moisture loss. The unidirectional Fickian diffusion equation and heat transfer equations which relate the moisture content and pasta temperature to time and space are then formulated as (Rovedo, Suarez, & Viollaz, 1998):…”

Section: Governing Equationsmentioning

confidence: 99%

Modelling of transient moisture concentration of semolina pasta during air drying

Temmerman

Verboven

Nicolaı̈

et al. 2007

Journal of Food Engineering

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Analysis of moisture profiles, mass Biot number and driving forces during drying of potato slabs

Cited by 22 publications

References 14 publications

Assessment of bacterial growth on the surface of meat under common processing conditions by combining biological and physical models

Assessment of bacterial growth on the surface of meat under common processing conditions by combining biological and physical models

Estimation of drying parameters including moisture diffusivity by using temperature measurements

Modelling of transient moisture concentration of semolina pasta during air drying

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