Analytical and numerical study of drying of tomato in non-shrinkage and shrinkage model

Azhdari, Ebrahim; Emami, Aram

doi:10.1016/j.matcom.2019.05.013

Cited by 11 publications

(6 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With the popularity of computer science, ice slurry preservation heat transfer models can be established, and furthermore, numerical simulation software can be used to effectively predict the internal tissue temperature of food products (Azhdari et al, 2019;Goni et al, 2008). At present, scientific researchers using commercial simulation simulation software adopt twodimensional or three-dimensional models to solve the actual problem with reasonable assumptions on the boundary conditions, thermal conductivity and heat transfer of the test object in the heat transfer process for different object shapes.…”

Section: Heat Transfer In Food Preservationmentioning

confidence: 99%

“…In addition, due to the complexity of the solution process and the high memory requirement of the computer, it has not been promoted in food engineering field. However, more and more researchers are using numerical simulations to study heat transfer processes in foods such as eggplant (Xiang et al, 2021), tomatoes (Azhdari & Emami, 2019), kiwi (Kaya et al, 2008 and sugarcane (Wang et al, 2020).…”

Section: Heat Transfer In Food Preservationmentioning

confidence: 99%

See 1 more Smart Citation

Progress of ice slurry in food industry: application, production, heat and mass transfer

Lyu

Zhu

Tang

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Clean label foods have gained a lot of attention because it satisfies consumers' interest in minimally processed foods with minimal ingredients and no artificial additives. The growing concern about food quality has stimulated the integration of ice slurry technology in food processing. An ice slurry is a two-phase system colding medium composed of ice crystals, liquid water and some additives. Ice slurry with ice fraction of 5%-30% was 5-6 times than that of conventional chilled water under the same conditions. The appearance of the food is less likely to be damaged by the ice slurry while also being able to cool down quickly compared to traditional ice preservation methods. It further extends the shelf life of food products. The purpose of this review is to provide an understanding and practical suggestions for the application of ice slurry in the food industry. The methods of producing ice slurry and their advantages and disadvantages are reviewed, and the current applications and heat and mass transfer characteristics of ice slurry in the food industry are also discussed. Finally, the current challenges and prospects for ice slurry production and application were pointed out.

show abstract

Section: Heat Transfer In Food Preservationmentioning

confidence: 99%

Section: Heat Transfer In Food Preservationmentioning

confidence: 99%

Progress of ice slurry in food industry: application, production, heat and mass transfer

Lyu

Zhu

Tang

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…At this stage, the water in the product evaporates like free water, since its vapor pressure is constant and equal to the vapor pressure of pure water at the product temperature. The temperature of the product, in turn, is also constant and equal to the wet-bulb temperature of the drying air, characteristic of the fact that heat and mass transfers compensate (Azhdari & Emami, 2019). In this drying period, the increase in temperature and airflow can to some extent contribute to faster removal of moisture, since this would increase the numbers of Nusselt and Sherwood.…”

Section: Heat and Mass Transfermentioning

confidence: 99%

Determination and modeling of physical and aerodynamic properties of coffee beans ( Coffea arabica ) during the drying process

Araújo

Corrêa

Barbosa

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…To address this issue, several researchers have worked on developing a mathematical model of heat‐water‐mechanical coupling in a low‐pressure environment for food based on solid mechanics theory. For example, food materials were considered viscoelastic materials and the stress–strain equations were established based on Maxwell's theory (Azhdari & Emami, 2019; Hammouda & Mihoubi, 2014). Yuan et al (2019) and Joardder et al (2017) treated food materials as linear elastic materials.…”

Section: Introductionmentioning

confidence: 99%

Model and experiment of shrinkage effect during hypobaric storage of Agaricus bisporus

Dai

Kan

Xie

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

This study presents a comprehensive multiphase porous media model with thermohydro-mechanical (THM) bi-directional coupling for hypobaric storage of porous food. Agaricus bisporus is used as a case study, and the proposed model is compared to the thermo-hydro (TH) coupling model, which does not consider product shrinkage. The results indicate that the THM model is more sensitive to pressure changes, accurately simulates the development of the evaporation front, and considers the edge gradient effect. The model is validated through experiments and provides a deeper understanding of the mechanism of heat and mass transfer of porous food under low pressure. Increasing humidity reduces product shrinkage. The model's average relative errors for pressure, temperature, weight loss, and shrinkage are 3.64%, 0.06%, 6.07%, and 4.76%, respectively. This model can be used to optimize the hypobaric storage process and improve product quality. Practical applicationsIn this manuscript, a multiphase porous media model with THM bi-directional coupling for the process of hypobaric storage was developed. Taking A. bisporus as an example, pressure, temperature, weight loss, and shrinkage were predicted. In addition, the effect of humidity on shrinkage of porous food during hypobaric storage has also been studied. In engineering practice, the model can be used to optimize the hypobaric storage process and evaluate product quality.

show abstract

Analytical and numerical study of drying of tomato in non-shrinkage and shrinkage model

Cited by 11 publications

References 9 publications

Progress of ice slurry in food industry: application, production, heat and mass transfer

Progress of ice slurry in food industry: application, production, heat and mass transfer

Determination and modeling of physical and aerodynamic properties of coffee beans ( Coffea arabica ) during the drying process

Model and experiment of shrinkage effect during hypobaric storage of Agaricus bisporus

Contact Info

Product

Resources

About