Conventional and intermittent drying modeling of agricultural products: A review

Aranha, Ana Caroline Raimundini; Defendi, Rafael Oliveira; Jorge, Luíz Mário de Matos

doi:10.1111/jfpe.14206

Cited by 7 publications

(2 citation statements)

References 66 publications

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“…It can be verified by the statistical parameters presented in Table 4 that for all drying conditions, the model of distributed parameters could predict the moisture content data with high accuracy. In addition, the obtained values of D , were in the interval of 1.38 × 10 −9 –1.69 × 10 −9 m 2 s −1 , which is in agreement with the previously reported in literature for agricultural products (values in the range between 10 −12 and 10 −8 m 2 s −1 ), such as 2.275 × 10 −9 for beans, 1.115 × 10 −10 for red lentil seeds and 8.83 × 10 −9 for rice (Aranha, Defendi, & Jorge, 2023; Dalbhagat & Mishra, 2021; Komolafe et al, 2019).…”

Section: Resultssupporting

confidence: 92%

Mathematical modeling of Brazilian black soybean: Lumped and distributed parameter models

Bissaro,

Defendi,

Aranha

et al. 2023

J Food Process Engineering

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The main objective of the present work was to assess the temperature and the initial moisture content using models of lumped and distributed parameters, in the description of the drying kinetics in the thin layer of the new Brazilian black soybean cultivar. Lumped models (Page, Newton, Approximation of Diffusion, Hii, Law and Cloke, and Midilli) were fitted based on experimental moisture content data for drying experiments carried out in different temperatures. Fractional order model was also performed and it was generalized as a function of temperature. Distributed parameter models were also fitted to evaluate the influence of initial moisture content on drying kinetics, in addition to estimating the moisture profile along the position inside the black soybean seed. Results indicated that the best kinetic fitting of drying by the lumped parameter technique was obtained for models with a greater number of parameters.Practical applicationsResults indicated that the best kinetic fitting of drying by the lumped parameter technique was obtained for models with a greater number of parameters. The generalized model showed with first degree function, and the maximum global deviation was 15%, and distributed parameters were predicted with a maximum overall deviation of 10%. This result portrays that the fractional order model can be applied to describe the continuous drying process.

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Section: Resultssupporting

confidence: 92%

Mathematical modeling of Brazilian black soybean: Lumped and distributed parameter models

Bissaro,

Defendi,

Aranha

et al. 2023

J Food Process Engineering

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“…The drying of high‐moisture food grains, including paddy, has been modeled using several drying models (Pereira et al, 2015; Raimundini Aranha et al, 2023). These models have undergone validation using experimental data, as well as from other reports found in the literature.…”

Section: Introductionmentioning

confidence: 99%

Deep‐bed drying kinetics and thermodynamic parameters of high‐moisture parboiled paddy (ASD‐16) in a reversible airflow fixed bed dryer

Wincy,

Santhappan,

Murugan

2024

J Food Process Engineering

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Reversible airflow fixed bed dryer (RAFBD) is an energy‐efficient, cost‐effective, and dependable dryer for using renewable energy sources in parboiling mills. In this study, a medium‐sized and high‐moisture parboiled paddy, ASD‐16, was dried in the RAFBD to determine its deep drying characteristics and thermodynamic properties. The chosen paddy variety is a commonly cultivated paddy in the southern region of Tamil Nadu, India. The RAFBD experimental setup was designed to dry 30 kg of parboiled paddy. For the statistical analysis, the experimental data for the deep‐bed drying at hot air temperatures 50–80°C and velocities of 0.1 and 0.15 m/s were used at constant specific humidity. To predict drying characteristics, 12 drying models were compared. Based on their statistical parameters, the Midilli et al. model was selected. For the tested conditions, the coefficients for effective moisture diffusion, heat transfer, and mass transfer were between 9.82 × 10−8 and 2.13 × 10−7 m2/s, 0.3802 and 1.325 W/m2 K, and 0.375 × 10−4 and 1.26 × 10−4 m/s, respectively. Furthermore, the determined activation energy ranged from 20.4964 to 20.4390 kJ/mol.Practical ApplicationsASD‐16 is one of the popular paddy varieties cultivated and used in parboiling mills in the study region. The outcome of this research can contribute to the application of a cost‐effective dryer for drying high‐moisture paddy. Furthermore, the drying time and bed height proposed in this work can reduce the drying time in the mills and improve energy efficiency. The drying kinetics and suitability of the models found in this study will contribute to the design and development of low‐cost dryers for the local parboiling industries. As rice husk, which is a waste from paddy processing, is used for the heating process, industries can reduce the cost of energy for closed‐roof drying. This study provides a clear insight to the researchers and designers in standardizing the capacity of the dryer, drying temperature, and airflow rate for any similar kind of paddy variety.

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Mathematical modelling, energy consumption, and quality evaluation of wheat seeds subjected to intermittent drying

Aranha,

Defendi,

Suzuki

et al. 2024

Can J Chem Eng

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This work aims to evaluate the kinetic profile of intermittent drying of wheat seeds using traditional models from the literature and the fractional calculus technique. Furthermore, it aims to verify the application of the intermittent drying process on the amount of antioxidant compounds, protein, and lipid content of the grain, in addition to energy consumption to obtain the desired final moisture content of the wheat. It was verified that the prediction of drying kinetics by Page and fraction order models were similar (modelling efficiency varying between the range of 0.917–0.995, varying the drying condition and wheat cultivar). Regarding antioxidant compounds for the three wheat cultivars, it can be seen that the higher fraction of ethanol (74.0% and 90.36%) used for extraction had greater process efficiency. Regarding the protein content in the three wheat cultivars, lower drying temperatures and intermittency periods result in lower quality losses of material (12.3% for BRS‐Atobá wheat, 9.89% for BRS‐Jacana wheat, and 18.71% for BRS‐Sanhaço wheat). In terms of lipids, it was found that the influence of temperature was greater on the lipid content than on the protein content of the material (for the best drying condition, there were percentage decreases for the best condition of 36.16% for the BRS‐Atobá wheat, 34.9% for BRS‐Jacana, and 52.2% for BRS‐Sanhaço). Regarding energy consumption during the drying process, it can be seen that the conditions used for intermittency and drying time, in addition to the sample conditions, directly impact energy consumption.

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Conventional and intermittent drying modeling of agricultural products: A review

Cited by 7 publications

References 66 publications

Mathematical modeling of Brazilian black soybean: Lumped and distributed parameter models

Mathematical modeling of Brazilian black soybean: Lumped and distributed parameter models

Deep‐bed drying kinetics and thermodynamic parameters of high‐moisture parboiled paddy (ASD‐16) in a reversible airflow fixed bed dryer

Mathematical modelling, energy consumption, and quality evaluation of wheat seeds subjected to intermittent drying

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