Computational Fluid Dynamics in Drying Process Modelling—a Technical Review

Ramachandran, Rani Puthukulangara; Akbarzadeh, Mohsen; Paliwal, Jitendra; Cenkowski, Stefan

doi:10.1007/s11947-017-2040-y

Cited by 68 publications

(41 citation statements)

References 184 publications

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“…It is important to note that the changes during drying of product with high sugar content (like blackberry) lead to significant changes in texture, color, and taste. Therefore, it is necessary to minimize these changes to the lowest extent, including the adoption of appropriate pretreatments (Ramachandran, Akbarzadeh, Paliwal, & Cenkowski, 2018;Wang et al, 2018). Applying different pretreatment stage before the main drying process can effectively increase the mass convection speed (dehydration) and reduce the drying time, as well as specific energy consumption (SEC).…”

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Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Kaveh

Taghinezhad

Aziz

2020

Food Science & Nutrition

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This research examines the impact of various pretreatments on effective moisture diffusivity coefficient ( D eff ), activation energy ( E a ), specific energy consumption ( SEC ), color, and shrinkage of blackberry ( Rubus spp.). Hot air drying experiments were conducted under three different temperatures (50, 60, and 70°C) and four pretreatments, including thermal pretreatment by hot water blanching at 70, 80, and 90°C, pulse pretreatment with microwave having power of 90, 180, and 360 W, chemical pretreatment using ascorbic acid (1% in distilled water), and mechanical pretreatment using ultrasonic vibration with working frequency of 28 ± 5% kHz for 15, 30, and 45 min. The results show that the highest D eff value, which was 1.00 × 10 –8 m 2 /s, could be achieved by using a microwave pretreatment with power and drying temperature of 360 W and 70°C͘, respectively. Moreover, the lowest D eff value obtained from this similar pretreatment condition was 3.10 × 10 –9 m 2 /s at a drying temperature of 50°C, while E a ranged from 13.61 to 26.02 kJ/mol. The highest and lowest SECs were 269.91 kW hr/kg for the control sample and 75.63 kW hr/kg for the microwave pretreatment, respectively. Furthermore, the largest color change and shrinkage were detected in ascorbic acid pretreatment and control sample, respectively.

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confidence: 99%

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Kaveh

Taghinezhad

Aziz

2020

Food Science & Nutrition

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“…Для моделирования динамики распределения воды в объекте обработки необходимо иметь значения коэффициентов потенциалопроводности массопереноса [13,14]. Значения этих коэффициентов зависят от содержания воды в рыбе и энергии связи воды с тканями рыбы [15][16][17][18][19][20].…”

Section: материалы и методыunclassified

Modeling of mass transfer processes during dehydration of air-dried fish

Ershov

Ершов

Lyzhin

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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The study addresses the problems of the Fisheries industry development in the Murmansk region. It has been acknowledged that the percentage of the frozen fish in the output of hydrobionts food products is about 90 %. The focus areas for the Russian Fisheries industry are the increasing share of products with high added value and the development of the domestic consumer market of fishery products. It has been found that the air-dried and dried fish products with defined organoleptic properties is traditionally in strong demand with the population. However, the range of air-dried and dried fish products available for the consumers is rather limited. Moreover, there is a very small part of air-dried and dried fish in the total volume of hydrobionts food products. It is possible to increase the efficiency of air-dried and dried fish production by using the scientific-based process solutions, which allow to reduce the production costs and improve the consumer properties of the finished products. This paper presents the aspects of generalization of the dehydration processes in the production of dried, air-dried and smoked fish. A link between the initial, critical moisture content of fish and the potential conductivity of mass transfer coefficients has been established. A mathematical relation for calculating the duration and modeling the kinetics of drying processes in production of dried and air-dried fish has been determined. The equations for calculating the water diffusion coefficients in the critical points of the kinetics curve have been obtained. The combined use of the received patterns allows to model the dehydration processes when producing the air-dried and dried fish products, calculate the drying time, determine the moisture diffusion coefficients and build dependencies of water distribution in the thickness of the processed object.

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“…This methodology has already been used for the thermal study in different studies at a universal level, some specific issues of the CFD models can be reviewed in the study performed by Ramachandran et al [17], also the use of CFD has been applied to study the dryers of products such as coffee [18], corn [19], fish [20]. In a recent study developed by Vivekanandan et al [21], the authors evaluated by means of a CFD model the temperature generated inside six greenhouse type dryers, obtaining as a result an adequate adjustment of the simulated temperature with the temperature measured experimentally.…”

Section: Introductionmentioning

confidence: 99%

Thermo-Environmental Performance of Four Different Shapes of Solar Greenhouse Dryer with Free Convection Operating Principle and No Load on Product

Villagrán

Henao-Rojas

Franco

2021

Fluids

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Solar drying using greenhouse dryers is a viable method from the technical, economic, and environmental perspectives, allowing the drying of agricultural products for conservation purposes in different regions of the world. In Colombia, the drying of aromatic plants such as mint (Mentha spicata) is usually done directly and in open fields, which exposes the product to contamination and loss of quality. Therefore, the objective of this research was to use a three-dimensional computational fluid dynamics (CFD-3D) model previously successfully validated and implemented in this work to study the performance of air flow patterns, temperature, and humidity inside four greenhouse-type dryers contemplated for a region with hot and humid climatic conditions. The results found allowed us to observe that the spatial distribution of temperature and relative humidity are related to the air flows generated inside each dryer, therefore, there were differences of up to 7.91 °C and 23.81% for the same evaluated scenario. The study also allowed us to conclude that the CFD methodology is an agile and precise tool that allows us to evaluate prototypes that have not been built to real scale, which allows us to generate useful information for decision-making regarding the best prototype to build under a specific climate condition.

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Computational Fluid Dynamics in Drying Process Modelling—a Technical Review

Cited by 68 publications

References 184 publications

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Modeling of mass transfer processes during dehydration of air-dried fish

Thermo-Environmental Performance of Four Different Shapes of Solar Greenhouse Dryer with Free Convection Operating Principle and No Load on Product

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