Energy of activation, instantaneous energy consumption, and coupled heat and mass transfer modeling in drying of sorghum grains

Perazzini, Hugo; Leonel, Alice; Perazzini, Maisa Tonon Bitti

doi:10.1016/j.biosystemseng.2021.08.025

Cited by 16 publications

(4 citation statements)

References 46 publications

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“…Adzuki bean 28-44 (Yang et al, 2020) Agrocybe chaxingu 5-45 (Zhao et al, 2020) Corn kernel 60 (Wei et al, 2020) Green soybeans - (Zhao et al, 2017) Lotus seeds 4-25 (Zhao et al, 2016) Parboiled paddy 40-60 (Taghinezhad et al, 2020) Red beetroot 25-85 (Szadzinska et al, 2020) Rough rice grains 40-70 (Franco et al, 2020) Sorghum 40-75 (Perazzini et al, 2021) Soybean 25-35 (Jung &Yoon, 2018) Soybeans 20-40 (Park & Yoon, 2019) the sample, causing rapid evaporation, high moisture redistribution and diffusion rate, which results in shorter effective drying times (Zhao et al, 2020).…”

Section: Temperatures Range ( C) Referencementioning

confidence: 99%

Conventional and intermittent drying modeling of agricultural products: A review

Aranha

Defendi

Jorge

2022

J Food Process Engineering

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The purpose of this article is to present a discussion about recent technologies applied to processes involving intermittent drying of agricultural products, in addition to verifying the adjustment of mathematical models, both for conventional and intermittent drying, based on recent research in the literature. It was found that new mathematical models are being studied to describe the drying kinetics, one of which is the generalized Lewis model. Regarding intermittent drying, mathematical models are generally based on mass and energy balances. Furthermore, to obtain the mathematical modeling of intermittent drying for intermittent products, some researchers employ the effective diffusivity technique to describe all possible mechanisms of moisture movement, being estimated by Fick's second law of diffusion. Energy savings were also analyzed for different raw materials, ranging from 6% to 75%. It has been shown that the tempering time, and the conditions of the samples under study, affect energy consumption.

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Section: Temperatures Range ( C) Referencementioning

confidence: 99%

Conventional and intermittent drying modeling of agricultural products: A review

Aranha

Defendi

Jorge

2022

J Food Process Engineering

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“…In addition, comparing Figure 6C,D, the moisture diffusion law under different MV thermostatic temperatures is similar to that under different microwave powers, and the effect of MV thermostatic temperature on the moisture diffusion characteristics was greater than that of microwave power. The values of D eff found in this study were in the range of 2.33 × 10 −9 m 2 /s to 6.89 × 10 −8 m 2 /s, which is a typical range for drying food and agricultural materials [25][26][27][28][29][30]32,[36][37][38]40,42,43,52,55,56].…”

Section: Effective Moisture Diffusivitymentioning

confidence: 60%

“…The D eff is the most important key parameter required for the analysis of intrinsic moisture diffusion characteristics during the biological or food material drying process [36,37]. When the drying of rectangular, spherical, and other shapes of materials is mainly controlled by the descending drying stage, Fick's second law can be adopted to analyse the process of moisture diffusion inside the material [32,38].…”

Section: Effective Moisture Diffusivitymentioning

confidence: 99%

Evolution and Modelling of the Moisture Diffusion in Walnuts during the Combination of Hot Air and Microwave–Vacuum Drying

Man,

Li,

Fan

et al. 2024

Agriculture

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To understand the moisture transfer mechanism of walnuts during the combination of hot air (HA) and microwave–vacuum (MV) drying (HA-MVD) process, the drying characteristics and moisture diffusion characteristics of walnut during HA-MVD were investigated. The results indicated that the HA-MVD of walnuts occurred mainly in the falling-rate stage. The value of effective moisture diffusivity (Deff) dropped continuously with the decrease in moisture content (MC) during the HA drying, while switching to MV drying could truncate the decrease in Deff and still maintain a high value until the end of drying. The HA temperature, MC of the transition point, microwave power, and MV thermostatic temperature have significant effects on the moisture diffusion characteristics of walnuts. The values of Deff for walnuts ranged from 2.33 × 10−9 m2/s to 6.89 × 10−8 m2/s. The third-order polynomial prediction model of Deff related to the sample MC and drying conditions was established to describe the dynamic change in the Deff of walnuts during the HA-MVD process. The application of MVD in the final stage of drying could rapidly increase the internal vapor pressure of the walnuts, accelerate the diffusion speed of the internal moisture, and re-enhance the drying rate. The findings have practical value for the development of efficient and energy-saving drying methods in the walnut industry.

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“…The activation energy is a crucial indicator in the end analysis of the drying process since it shows the difficulty of dehydrating under certain drying conditions [51]. Table 3 displays the walnut average temperatures during the HAD.…”

Section: Activation Energymentioning

confidence: 99%

Drying Kinetics and Mass Transfer Characteristics of Walnut under Hot Air Drying

Man,

Li,

Fan

et al. 2024

Agriculture

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This study was conducted to investigate the drying kinetics and internal and external mass transfer characteristics of walnuts for an understanding of the drying mechanism. The drying characteristics, mass transfer characteristics, and color of walnut during hot air drying (HAD) were investigated under different initial moisture content (IMC) (0.35, 0.39, and 0.43 g water/g wet mass) and drying temperatures (50, 60, 70, and 80 °C). The results indicated that the IMC and drying temperature both have significant effects on the drying process of walnut, showing the higher the IMC, the longer the preheating time, the smaller the effective moisture diffusivity (Deff) and mass transfer coefficient (hm), and the longer the drying time, but reverse results for drying temperature. The values of Deff and hm for walnut ranged from 4.94 × 10−10 to 1.44 × 10−9 m2/s and 1.24 × 10−7 to 3.90 × 10−7 m/s, respectively. The values of activation energy for moisture diffusion and mass transfer ranged from 21.56 to 23.35 kJ/mol and 28.92 to 33.43 kJ/mol, respectively. Multivariate linear prediction models were also established for estimating the Deff and hm as a function of the HAD process parameters. The drying temperature has a greater effect on the walnut kernel lightness than the IMC. The Verma et al model could be used to describe the HAD process of the walnut. The findings contribute to the understanding of moisture transfer mechanisms in walnuts and have practical value for the evaluation and improvement of drying systems.

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Energy of activation, instantaneous energy consumption, and coupled heat and mass transfer modeling in drying of sorghum grains

Cited by 16 publications

References 46 publications

Conventional and intermittent drying modeling of agricultural products: A review

Conventional and intermittent drying modeling of agricultural products: A review

Evolution and Modelling of the Moisture Diffusion in Walnuts during the Combination of Hot Air and Microwave–Vacuum Drying

Drying Kinetics and Mass Transfer Characteristics of Walnut under Hot Air Drying

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