Design, development and control of a portable laboratory for the chili drying process study

Guzmán-Valdivia, Cesar H.; Carrera-Escobedo, José; García-Ruiz, Mario; Ortiz-Rivera, A.; Désiga-Orenday, Omar

doi:10.1016/j.mechatronics.2016.05.003

Cited by 5 publications

(4 citation statements)

References 27 publications

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“…This study was performed on a convective dryer in order to evaluate separately the effects of temperature, mass flow rate and ventilation effect present within the drying chamber, which has a height of 40 cm. The specific characteristics of this device were previously reported (Guzmán-Valdivia et al 2016), and the temperature uniformity was also characterised ). Additionally, this device is able to control the intake air speed and temperature, monitor the relative humidity at the inlet and outlet of the dryer and record the weight variation of the sample over time.…”

Section: Methodsmentioning

confidence: 93%

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Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies

Carrera-Escobedo¹,

Cruz-Domínguez²,

Guzmán-Valdivia³

et al. 2020

Czech J. Food Sci.

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The drying process of vegetables is a widely used technique for food conservation. However, this process can be expensive, and the cost highly depends on the ventilation, drying temperature and drying characteristics of the chillies. The contribution of this new study was to obtain the drying kinetics parameters of two different types of Mexican Capsicum annuum (Puya and Mulato) and model it at different temperatures with two different ventilation levels. The aim of this study is to provide a method to analyse the cost of the drying process by studying its drying kinetics parameters. The experimental results were fitted to Weibull distribution and Newton’s model, obtaining an adequate numerical fit at different drying temperatures. The Weibull distribution demonstrates to be a better fit than Newton’s model. Drying kinetics parameters were also studied by a diffusive model with effective diffusivity. The effect of temperature on the diffusivity was described by the Arrhenius equation with activation energy of 49.7 kJ mol−1 for Puya and 24.1 kJ mol−1 for Mulato. The ventilation effect on chilli drying kinetics parameters was qualitatively assessed. As expected, the ventilation effect improved the drying rate and reduced the drying time, and consequently the cost of the drying process was reduced. In addition, a new method is presented to evaluate the cost of the drying process considering the kinetic parameters obtained. This new method allows evaluating the cost of the drying process in a simple way and with little experimental work. Consequently, it is possible to greatly reduce the cost of the drying process.

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Section: Methodsmentioning

confidence: 93%

“…The system has one s-beam load cell FUTEK model LSB300 to measure the weight of the chillies. More electronic characteristics of this system can be consulted in Guzmán-Valdivia et al (2016). The homemade electronic system is presented in Figure 1.…”

Section: Methodsmentioning

confidence: 99%

Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies

Carrera-Escobedo¹,

Cruz-Domínguez²,

Guzmán-Valdivia³

et al. 2020

Czech J. Food Sci.

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“…Controllers are always related to mathematical models [48,49]. For this study, the controller was proposed based on the convection heat transfer equation.…”

Section: Methodsmentioning

confidence: 99%

Implementation of Virtual Sensors for Monitoring Temperature in Greenhouses Using CFD and Control

Guzmán

Carrera²,

Durán³

et al. 2018

Sensors

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Virtual sensing is crucial in order to provide feasible and economical alternatives when physical measuring instruments are not available. Developing model-based virtual sensors to calculate real-time information at each targeted location is a complex endeavor in terms of sensing technology. This paper proposes a new approach for model-based virtual sensor development using computational fluid dynamics (CFD) and control. Its main objective is to develop a three-dimensional (3D) real-time simulator using virtual sensors to monitor the temperature in a greenhouse. To conduct this study, a small-scale greenhouse was designed, modeled, and fabricated. The controller was based on the convection heat transfer equation under specific assumptions and conditions. To determine the temperature distribution in the greenhouse, a CFD analysis was conducted. Only one well-calibrated and controlled physical sensor (temperature reference) was enough for the CFD analysis. After processing the result that was obtained from the real sensor output, each virtual sensor had learned the associative transfer function that estimated the output from given input data, resulting in a 3D real-time simulator. This study has demonstrated, for the first time, that CFD analysis and a control strategy can be combined to obtain system models for monitoring the temperature in greenhouses. These findings suggest that, generally, virtual sensing can be applied in large greenhouses for monitoring the temperature using a 3D real-time simulator.

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“…A proportional controller was used in order to control the temperature. This controller is selected because it reduces the steady state error between the desired temperature and the actual temperature [26].…”

Section: The Convective Dryermentioning

confidence: 99%

Quantitative assesment of the improvement of the drying process by increasing the turbulence level

et al. 2019

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The drying process of vegetable species is a widely used technique for food conservation. The process requires large amounts of energy and it is responsible for the emission of pollutants to the environment. Therefore, many investigations have been made in order to improve the energy aspects of the process. It is very common that the effect of temperature and drying air mass-flow rate on the drying process are included in research but the effect of the turbulence level has not been studied yet. In this paper, the effect of the drying air turbulence level, temperature and mass-flow rate in the drying time, efficiency and energy consumption involved in the drying process of three types of chilies are studied. Under the conditions studied the turbulence level is the most influential factor in the drying process, followed by drying temperature. Also, the energy invested in increasing the turbulence level is very advantageous.

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Design, development and control of a portable laboratory for the chili drying process study

Cited by 5 publications

References 27 publications

Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies

Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies

Implementation of Virtual Sensors for Monitoring Temperature in Greenhouses Using CFD and Control

Quantitative assesment of the improvement of the drying process by increasing the turbulence level

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