Crape Drying : From Sample Behaviour to the Drier Project

Fohr, J.-P.; Arnaud, G.

doi:10.1080/07373939208916445

Cited by 20 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Taking into account the good features and considering the limitations of the experimental set-ups used by earlier researchers (Alvarez and Legues 1986;Syarief et al 1984 andFohr andb a u d 1992), a suitable thm layer grape drying apparatus was developed. It provided controlled drying air conditions with online weighing measurement facility.…”

Section: Experimental Set Upmentioning

confidence: 99%

Drying Kinetic Studies on Single Layer Thompson Seedless Grapes Under Controlled Heated Air Conditions

Pangavhane¹,

Sawhney

Sarsavadia

2000

J Food Processing Preservation

View full text Add to dashboard Cite

A batch type experimental dryer with online weighing mechanism was developed for studying thin layer drying kinetics of Thompson Seedless grapes under the entire range of controlled drying air conditions expected to be used in commercial drying of grapes. Thin layer drying rates of grape berries pretreated with commercial dipping oil were experimentally determined at four levels of drying air temperature (50, 60, 70 and 80C). four levels of airflow velocity (0.25, 0.50, 0.75 and 1.00 m/s) and three levels of air relative humidity (13, 18 and 23%). The Page's equation drying rate constants k and N were obtained for each experimental run conditions. Correlations of dving rate constant k with drying air condition variables T, V and H was determined in terms of Arrhenius type model and power model. The obtained data fitted well in to the Arrhenius type model compared to power model.

show abstract

Section: Experimental Set Upmentioning

confidence: 99%

Drying Kinetic Studies on Single Layer Thompson Seedless Grapes Under Controlled Heated Air Conditions

Pangavhane¹,

Sawhney

Sarsavadia

2000

J Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…Some works approach the simulation of solar drying of fruits and vegetables, combining heat and mass transfer equations (Bala & Woods, 1994;Fohr & Arnaud, 1992). Phoungchandang and Woods (2000b) developed a comprehensive mathematical model applied to the solar drying of bananas.…”

Section: Introductionmentioning

confidence: 99%

Integrated approach on solar drying, pilot convective drying and microstructural changes

Ramos

Brandão

Silva

2005

Journal of Food Engineering

View full text Add to dashboard Cite

Solar drying of foods is an old technique, still used nowadays. Nevertheless, the mathematical approach of the complex phenomena involved is not completely integrated. Drawbacks appear in modelling heat transport, specially related to the huge variability of meteorological factors. The great dependence of the heat and mass transfer model parameters on water content is also frequently forgotten. Macroscopic changes (e.g. shrinkage) that occur during drying processes, are usually not considered in mass transfer equations, also affecting the predictive ability of the models.The objective of this work was to develop the mathematical basis and considerations for integrating heat and mass transfer phenomena, taking into consideration macroscopic changes and their correlation to changes at microscopic level (e.g. cellular shrinkage), that might occur during solar drying of grapes.

show abstract

“…This slow drying method made the process vulnerable to rain, inclement weather conditions, fungal growth, and so forth. To address this, many noteworthy efforts have been made in developing drying pre-treatments, [5][6][7][8] techniques, [9][10][11][12][13][14] processes, [15][16][17][18][19][20] and equipment. [21][22][23][24][25] The process of drying biological products such as fruits and vegetables involves simultaneous, coupled heat, and mass transfer processes that are transient in nature.…”

Section: Introductionmentioning

confidence: 99%

Effective Maxwell−Stefan diffusion model of near ambient air drying validated with experiments on Thomson seedless grapes

et al. 2022

View full text Add to dashboard Cite

With 8% of the world's grapes being dried into raisins, grape drying constitutes a sizable part of agricultural revenue. The drying process in the developing regions of the world struggles with a lack of reliable drying techniques and rising energy costs. In this work, we report a systematic study to elucidate the intrinsic drying kinetics of Thomson seedless grapes. The grapes are subjected to drying by warm air (40À55 C) rather than hot air (>60 C), which has the advantage of producing the sought-after green raisins. The air velocity is varied between 0.05 and 0.15 m/s to isolate the effect of external mass transfer resistance. A 1D mathematical model was developed that incorporates the effects of internal diffusion and external mass transfer resistance as well as the effects of temperature and relative humidity on the kinetics and driving forces. In addition, the model incorporates a novel thermodynamic model to describe the vapour pressure of water at the surface of the grape. The uniqueness of the model is that it combines thermodynamics and mass transfer in a single framework. Therefore, the parameters that describe the evaporation are the same parameters that describe the internal diffusion within the matrix, making the model robust. This robust, experiment-trained model can be reliably transferred to develop detailed computational protocols to model cost-effective grape drying processes in the field.

show abstract

Crape Drying : From Sample Behaviour to the Drier Project

Cited by 20 publications

References 0 publications

Drying Kinetic Studies on Single Layer Thompson Seedless Grapes Under Controlled Heated Air Conditions

Drying Kinetic Studies on Single Layer Thompson Seedless Grapes Under Controlled Heated Air Conditions

Integrated approach on solar drying, pilot convective drying and microstructural changes

Effective Maxwell−Stefan diffusion model of near ambient air drying validated with experiments on Thomson seedless grapes

Contact Info

Product

Resources

About