Coupled electromagnetics, multiphase transport and large deformation model for microwave drying

Gulati, Tushar; Zhu, Huacheng; Datta, Ashim K.

doi:10.1016/j.ces.2016.09.004

Cited by 85 publications

(62 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Due to the diverse nature of fruits and vegetables, it is very important to characterize the material as to whether it is elastic, plastic, viscoelastic, elastoplastic or something else. Existing research has been conducted based on some simplistic assumptions regarding the behavior of fruits and vegetables, including that it behaves like elastic (that is, a rubberlike material) (Dhall & Datta, ; Gulati & Datta, ; Gulati, Zhu, & Datta, ), elastoplastic (Akiyama & Hayakawa, ; Curcio & Aversa, ; Izumi & Hayakawa, ; Tsukada et al., ; Yang et al., ), and viscoelastic (Itaya et al., ; Llave et al., ; Lu et al., ; Perré & May, ; Sakai et al., ;). However, the heterogeneous structure of different fruits and vegetables makes its actual behavior complex, and therefore, without material characterization, categorization of the material behavior may not be justified.…”

Section: Challenges For Prediction Of Materials Shrinkage During Dryingmentioning

confidence: 99%

“…Volume of the samples can be measured by the liquid displacement method (Gulati et al., ; Krokida et al., ; Zogzas, Maroulis, & Marinos Kouris, ). The experimental apparatus consists of a compartment, in which the sample is put, and of a measuring burette that is marked in volume scale in (ml) to measure the displaced volume of the liquid.…”

Section: Shrinkage Measuring Techniquesmentioning

confidence: 99%

“…Gulati et al. () measured shrinkage during microwave drying by placing a digital camcorder near the hole on the side face of the microwave and analyzing the images using ImageJ software to get the area shrinkage. Hansson, Couceiro, and Fjellner () experimentally measured radial and tangential shrinkage of wood by tomography (CT) images and compared the results with those obtained by computer‐aided design (CAD) software on the same images.…”

Section: Shrinkage Measuring Techniquesmentioning

confidence: 99%

See 2 more Smart Citations

Shrinkage of Food Materials During Drying: Current Status and Challenges

Mahiuddin

Khan

Kumar

et al. 2018

Comp Rev Food Sci Food Safe

162

View full text Add to dashboard Cite

The structural heterogeneities of fruits and vegetables intensify the complexity to comprehend the interrelated physicochemical changes that occur during drying. Shrinkage of food materials during drying is a common physical phenomenon which affects the textural quality and taste of the dried product. The shrinkage of food material depends on many factors including material characteristics, microstructure, mechanical properties, and process conditions. Understanding the effect of these influencing factors on deformation of fruits and vegetables during drying is crucial to obtain better-quality product. The majority of the previous studies regarding shrinkage are either experimental or empirical; however, such studies cannot provide a realistic understanding of the physical phenomena behind the material shrinkage. In contrast, theoretical modeling can provide better insights into the shrinkage that accompanies simultaneous heat and mass transfer during drying. However, limited studies have been conducted on the theoretical modeling of shrinkage of fruits and vegetables. Therefore, the main aim of this paper is to critically review the existing theoretical shrinkage models and present a framework for a theoretical model for the shrinkage mechanism. This paper also describes the effect of different drying conditions on material shrinkage. Discussions on how the diverse characteristics of fruits and vegetables affect shrinkage propagation is presented. Moreover, a comprehensive review of formulation techniques of shrinking models and their results are also presented. Finally, the challenges in developing a physics-based shrinkage model are discussed.

show abstract

Section: Challenges For Prediction Of Materials Shrinkage During Dryingmentioning

confidence: 99%

Section: Shrinkage Measuring Techniquesmentioning

confidence: 99%

Section: Shrinkage Measuring Techniquesmentioning

confidence: 99%

See 1 more Smart Citation

Shrinkage of Food Materials During Drying: Current Status and Challenges

Mahiuddin

Khan

Kumar

et al. 2018

Comp Rev Food Sci Food Safe

162

View full text Add to dashboard Cite

show abstract

“…Comprehensive theoretical models for traditional drying techniques, such as convective drying, exist for both single and multiphase transports as well as deformation (Golestani et al., ; Kaya, Aydın, & Dincer, ). For advanced and innovative drying technologies, such as microwave drying or hybrid techniques, theoretical models are less developed although some models on multiphase heat and mass transport for microwave drying have been reported (Chen et al., ; Gulati et al., ). Similarly, deformation model for intermittent microwave drying has been developed by Joardder, Kumar, and Karim ().…”

Section: Food Structurementioning

confidence: 99%

“…Scientists and researchers have directed enormous effort toward uncovering the actual heat and mass transport phenomena that occurs during food drying. Many theoretical models considering the food material as a single phase or multiphase domain have been developed (Golestani, Raisi, & Aroujalian, ; Gulati, Zhu, & Datta, ; Kumar, Joardder, Farrell, & Karim, ). These models classically simulate the material using a representative elementary volume (REV) by eliminating the effects of the materials microstructure.…”

Section: Introductionmentioning

confidence: 99%

Multiscale Modeling for Food Drying: State of the Art

Welsh

Simpson

Khan

et al. 2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Plant-based food materials are mostly porous in nature and heterogeneous in structure with huge diversity in cellular orientation. Different cellular environments of plant-based food materials, such as intercellular, intracellular, and cell wall environments, hold different proportions of water with different characteristics. Due to this structural heterogeneity, it is very difficult to understand the drying process and associated morphological changes during drying. Transport processes and morphological changes that take place during drying are mainly governed by the characteristics of and the changes in the cells. Therefore, to predict the actual heat and mass transfer process that occurs in the drying process and associated morphological changes, development of multiscale modeling is crucial. Multiscale modeling is a powerful approach with the ability to incorporate this cellular structural heterogeneity with microscale heat and mass transfer during drying. However, due to the huge complexity involved in developing such a model for plant-based food materials, the studies regarding this issue are very limited. Therefore, we aim in this article to develop a critical conceptual understanding of multiscale modeling frameworks for heterogeneous food materials through an extensive literature review. We present a critical review on the multiscale model formulation and solution techniques with their spatial and temporal coupling options. Food structure, scale definition, and the current status of multiscale modeling are also presented, along with other key factors that are critical to understanding and developing an accurate multiscale framework. We conclude by presenting the main challenges for developing an accurate multiscale modeling framework for food drying.

show abstract

Obtaining model parameters of drying kinetics for highly shrinkable materials without knowing the surface area a priori

Liu

Yang

et al. 2022

AIChE Journal

View full text Add to dashboard Cite

Shrinkage parameters of highly shrinkable materials such as length, diameter and surface area during drying are difficult to quantify in situ. However, these are significant components of an accurate model. In this study, an attempt to isolate the surface area effect is reported in order to fetch the REA model (reaction engineering approach) parameters without knowing it a priori. Carrot cube and cabbage leaf were selected as experimental material and dried with hot air under a range of conditions. Shrinkages was calculated using an optical method which is used to qualitatively compare with that "calculated" using the current approach. By matching the experimental temperature and moisture content profiles against time after obtaining REA parameters for both samples without knowing the surface area, the surface areas can be "calculated" numerically. Surface area was found to be affected by sample temperature as well as the moisture content. Drying simulations can be well carried out when correlating the surface area against sample moisture content X and temperature T, and it provides the best accuracy in predicting data on T and X vs. time. In addition, carrot cube can shrink ideally while cabbage leaf cannot. The overall relative errors of predicted moisture content and temperature were less than 1%.

show abstract

Coupled electromagnetics, multiphase transport and large deformation model for microwave drying

Cited by 85 publications

References 62 publications

Shrinkage of Food Materials During Drying: Current Status and Challenges

Shrinkage of Food Materials During Drying: Current Status and Challenges

Multiscale Modeling for Food Drying: State of the Art

Obtaining model parameters of drying kinetics for highly shrinkable materials without knowing the surface area a priori

Contact Info

Product

Resources

About