CFD simulation of heat and mass transfer during apricots drying

Cârlescu, Petru-Marian; Arsenoaia, Vlad Nicolae; Roşca, Radu; Ţenu, Ioan

doi:10.1016/j.lwt.2017.03.015

Cited by 35 publications

(14 citation statements)

References 16 publications

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“…In literature, there are diverse research works regarding apricots drying and drying temperature effect on mass diffusivity and some bioactive compounds. However, these research have been restricted in temperature range and subsequently determination of antioxidant capacity (Madrau et al, 2009), mass diffusion coefficient (Cârlescu, Arsenoaia, Roşca, & Ţenu, 2017), and drying kinetic modeling (Faal, Tavakoli, & Ghobadian, 2015). In addition, others studies were evaluated taking account of pomace (Zhang, Song, Wang, Zhao, & Fan, 2016) and kernels (Kayran & Doymaz, 2017) of apricot during the drying process.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

Vega‐Gálvez

Quispe‐Fuentes

Uribe

et al. 2019

CyTA - Journal of Food

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The influence of diverse hot-air drying temperature on bioactive compounds, nutritional components, and physical aspects of apricot (Prunus armeniaca L. var. Tilton) fruits from 40°C to 80°C was evaluated. Firstly, drying kinetics was modeled by Diffusion model and Weibull equation, this last provided a good fit to the experimental data. The effect of drying conditions on the color and microstructure showed noticeable modifications due to an increase of air-drying temperature. Besides, a reduction of antioxidant activity, total phenolic and flavonoid contents with an increase of drying temperature were observed. As to vitamin C and β-carotene were much more affected by the long drying times (>1000 min) than high temperatures (>60°C). Sucrose, fructose, and glucose were identified in all apricot samples, being sucrose the predominant sugar. Thus, results from the present study indicate that the hot-air drying technology continues to be applicable for obtaining a dried functional product of good quality. Compuestos bioactivos y caracterización fisicoquímica de albaricoque deshidratado (Prunus armeniaca L.) afectado por diferentes temperaturas de secado RESUMEN La influencia de diversas temperaturas se evaluó desde 40 a 80°C sobre los compuestos bioactivos, componentes nutricionales y aspectos físicos del albaricoque (Prunus armeniaca L. var. Tilton) fueron evaluadas. En primer lugar, la cinética de secado se modelo por el modelo de Difusión y la ecuación de Weibull, esta última entregó una buena calidad de ajuste sobre los datos experimentales. El efecto de las condiciones de secado sobre el color y microestructura mostró modificaciones considerables al momento de elevar la temperatura de secado. Además, se observó una reducción de la actividad antioxidante, fenoles totales y contenido de flavonoides con un aumento de la temperatura de secado. En cuanto a vitamina C y β-caroteno fueron muchas más afectadas por el prolongado tiempo de secado (>1000 min) que por las altas temperaturas (>60°C). Sacarosa, fructosa y glucosa se identificaron en todas las muestras de albaricoque, siendo sacarosa el azúcar predominante. Por lo tanto, los resultados del presente estudio indican que la tecnología de secado por aire caliente sigue siendo aplicable para obtener un producto funcional deshidratado.

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Section: Introductionmentioning

confidence: 99%

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

Vega‐Gálvez

Quispe‐Fuentes

Uribe

et al. 2019

CyTA - Journal of Food

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“…Moisture transfer from the surface of the product to the environment (moisture source term, Sw) is governed by the following equation. The heat source term is also given as [9]:…”

Section: Energy Equation-the Energy Equation Is Given Bymentioning

confidence: 99%

Computational Fluid Dynamic Modeling and Simulation of Red Chili Solar Cabinet Dryer

Getahun

Vanierschot

Gabbiye

et al. 2020

Lecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering

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Red chilies are important sources of nutrients for human diet. It is known that improper handling of the produces causes a significant loss. Drying is a primary and suitable preservation system of chili products before storage to minimize mold/mycotoxin development. This study investigates the potential of solar cabinet chili dryer through rigorous computational fluid dynamic modeling by considering red chili as porous media. The k-ε turbulence model was utilized to effectively predict the uniformity of drying air velocity, pressure and mass transfer. It was found that the CFD simulation gives accurate prediction of the drying air and velocity and pressure distribution in each tray at inlet air velocity of 1.5m/s. The solar absorber temperature was reached up to 54 o C and the drying chamber temperature was in the range of 34 -38 o C. The performance of the dryer was very promising to keep the quality of the dried red chili products.

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“…Therefore, it is of great interest to perform an analysis of the process of turbulent flow and air distribution in a fully three-dimensional way, which implies a load not negligible on both computational and in the features and scope of the model [5]. A complete model of the drying process must take into consideration the interaction between heat-and-mass transfer within the material to be dried and the transfer to the drying air flow [9], several studies have been carried out in these aspects and their combinations, both at the simulation of models and at experimental levels performed by Cârlescu et al [10], Villegas et al [11], Lemus-Mondaca et al [5] ( [12]), Han et al [13], Gómez & Ochoa [14], Ozgen [15], Mohan [6], Lamnatou [9] among many others.…”

Section: Introductionmentioning

confidence: 99%

Numerical Analysis of a Convective Drying Chamber from Drying Air Velocity and Temperature Perspective

Gomez¹,

Velasco²,

Ratkovich³

et al. 2018

Proceedings of the 3rd World Congress on Momentum, Heat and Mass Transfer

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The drying industry has been growing considerably due to the great demand to have non-perishable food. Convective drying is one of the most popular equipment on drying industry (food, chemical, pharmaceutical, etc.). One of the drawbacks of this equipment when it is used for convective drying, is the non-uniformity in the final product quality. This study presents the development of a mathematical model trough Computational Fluids Dynamics (CFD). The drying chamber of a heat pump dryer is assessed from a drying air velocity and temperature profiles perspective. The model was developed solving different transport phenomena related equations. The established procedure was set up with the aim of evaluating the distribution of drying air velocity and temperature on the drying chamber to define the need of redesigning it. The profile results of the air velocity and the temperature show that, in fact there is a need to redesign the chamber. Only trays 2, 3, and 4 are the ones that could achieve the drying of the products. The proposed solution is to implement air distributors or to modify the tray positioning to make the distribution of the drying air and temperature homegeneous.

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CFD simulation of heat and mass transfer during apricots drying

Cited by 35 publications

References 16 publications

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

Computational Fluid Dynamic Modeling and Simulation of Red Chili Solar Cabinet Dryer

Numerical Analysis of a Convective Drying Chamber from Drying Air Velocity and Temperature Perspective

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