Evidence of iso-volume deformation during convective drying of yacón: An extended van Meel model adapted to large volume reduction

Marques, Bianca Cristine; Perré, Patrick; Casalinho, Joël; Tadini, Carmen C.; Plana-Fattori, Artemio; Almeida, Giana

doi:10.1016/j.jfoodeng.2022.111311

Cited by 7 publications

(6 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As a result, water removal positively influenced volume reduction, and shrinkage in terms of volume ratio decreased dramatically during the first drying stage with high drying rate. Change in material volume was also observed by Marques et al [ 44 ], with slightly different volume ratios recorded when varying drying temperature, as shown in Figure 4 . Rate of volume depletion during the first drying stage increased at higher drying temperature but was not obviously different in the later stages.…”

Section: Resultssupporting

confidence: 78%

See 1 more Smart Citation

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Chupawa

Suksamran

Jaisut

et al. 2022

Foods

View full text Add to dashboard Cite

Stepwise drying is an effective technique that promotes energy saving without additional capital cost. The stepwise drying mode was investigated for energy consumption and dried product qualities using a coupled heat and mass transfer model associated with kinetics equations of volume shrinkage and degradation of β-carotene in carrot cubes. Simulations were performed using a finite element method with extension of a chemical species transport. Validation experiments were carried out under constant drying modes at 60 °C, 70 °C and 80 °C using a lab-scale convective hot air dryer. The verified models were subsequently employed to investigate the effects of two step-up drying modes (60 to 70 °C and 60 to −80 °C). The optimal drying condition was determined using the synthetic evaluation index (SI) with criteria of high specific moisture evaporation rate (SMER), low shrinkage ratio and β-carotene degradation. Simulated results showed comparable agreement with experimental data of moisture content, shrinkage ratio and β-carotene ratio. Step-up drying of 60 to 70 °C gave the highest SMER of 0.50 × 10−3 kg of water evaporated per kWh, while the operation at constant temperature of 80°C gave the lowest value of 0.19 × 10−3 kg of water evaporated per kWh. Model-predicted results showed less shrinkage of carrot cubes, but higher degradation of β-carotene under step-up drying compared to single-stage drying under temperature of 60 °C. Based on the highest SI value (0.36), carrot cubes were optimally dried under step-up mode of 60 to 70 °C.

show abstract

Section: Resultssupporting

confidence: 78%

“…Most research results showed a linear shrinkage profile versus moisture content for volume change during the drying of many materials such as carrot cubes [ 6 ] and carrot slices [ 45 ], while some results suggested a non-linear function [ 44 , 45 , 46 ].…”

Section: Resultsmentioning

confidence: 99%

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Chupawa

Suksamran

Jaisut

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…(ii) a second period after the critical point, when decreasing drying rate triggers the water inside the yacon is transferred by molecular diffusion. Similarly, Marques et al (2023) conducted a study on drying yacon using an experimental drying device that enabled continuous recording of mass, sample volume, and exchange surface area. Their findings indicated two periods of yacon drying, with the drying curve being corrected for the actual exchange surface area of the sample.…”

Section: Drying Curves Of Yaconmentioning

confidence: 99%

“…For this reason, previous studies by Bernstein and Noreña (2014); Marques et al (2023); Marques et al (2022a); and Marques et al (2022b) have studied the parameters, kinetics, and modeling of the yacon drying process. Campos et al (2016) determined the drying temperature (80 °C) for rapid dehydration without affecting the FOS content; and Gangta et al (2023) studied the pre-drying treatment to avoid browning of yacon powder.…”

Section: Introductionmentioning

confidence: 99%

CONVECTIVE DRYING KINETICS OF YACON (Smallanthus sonchifolius Poepp. Endl.) SLABS AND EVALUATION OF THE DRYER PID TEMPERATURE CONTROL SYSTEM

Baldeón,

Salas-Valerio,

Vidaurre-Ruiz

et al. 2024

Chil. j. agric. anim. sci.

View full text Add to dashboard Cite

Yacon is a functional food that is rich in fructooligosaccharides (FOS) and highly perishable, which requires inexpensive methods for its preservation. The objectives of this research were to model the kinetics of convection drying of yacon slabs and to assess the effect of air velocity on the temperature record of the heating zone controlled by the Proportional-Integral-Derivative control system (PID). Different temperatures (60, 70, and 80 °C) at constant air velocity (0.87 m s-1) were evaluated in a convective tray drying system. To determine the effect of air velocity on the PID temperature controller, different air velocities (0.81-2.06 m s-1) at constant temperature (70 °C) were studied. The results showed that Page’s model was the best fitting of the data obtained, the effective diffusivity of convective drying of yacon ranged from 1.22x10-10 to 1.9x10-10 m2 s-1 and the activation energy was 21.76 kJ mol-1. With PID temperature control, it was observed that the best drying rate and lowest temperature signal error occurred at an air velocity of 1.46 m s-1, where the temperature signal was more stable and closer to the reference temperature. In conclusion, the kinetic modeling of the convective drying of yacon provides optimal drying parameters as well as behavior of mass and heat transfer phenomena, particularly considering that the effect of air velocity influences the drying kinetics and the PID temperature control of the dryer.

show abstract

“…The crux of our approach is the representation of shrinkage, as a consequence of evaporation at the surface and water migration within the food matrix. Insight about the shrinkage of yacón comes from a companion study (Marques et al, 2023). The drying behavior of yacón samples at cellular level was observed in Environmental Scanning Electron Microscope images; the most striking result is the collapse of elliptical-shaped cells during drying.…”

Section: Shrinkage Modelingmentioning

confidence: 99%

Modeling Convective Drying of Food Products:The Case Study of Yacon (Smallanthus sonchifolius)

Marques

Plana-Fattori

Tadini

et al. 2023

Preprint

Self Cite

View full text Add to dashboard Cite

The convective drying of a food product whose dehydration occurs under large deformation is studied. A numerical model is proposed for solving the heat and water mass transfer phenomena while accounting for shrinkage. The finite volume method is applied; mesh boundaries move with the dry matter. Shrinkage is predicted from geometrical considerations only, hence no information about the product's mechanical properties is required. Water diffusivity in the product is assumed to depend on both temperature and water content. The approach is illustrated for cylindrical samples of yacon, associated with high water content in natura and significant volume reduction after drying. This study considers previous experimental work with a convective drying pilot unit under controlled air temperature and relative humidity conditions. Numerical results reveal, firstly, that the significant evolutions of sample volume (to about 10 % of initial value) and of total water content (to less than 5 % of initial value) are quite well represented. Secondly, despite the relative homogeneity of temperature field, the water content exhibits differences between the sample surface and its core even after six hours of drying. Sensitivity tests put in evidence the major role played by the convective heat and mass transfer coefficients. The physical model and the numerical approach can be adapted in order to predict the evolution of materials with high water content in natura, which experience large deformation during the convective drying process.

show abstract

Evidence of iso-volume deformation during convective drying of yacón: An extended van Meel model adapted to large volume reduction

Cited by 7 publications

References 41 publications

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

CONVECTIVE DRYING KINETICS OF YACON (Smallanthus sonchifolius Poepp. Endl.) SLABS AND EVALUATION OF THE DRYER PID TEMPERATURE CONTROL SYSTEM

Modeling Convective Drying of Food Products:The Case Study of Yacon (Smallanthus sonchifolius)

Contact Info

Product

Resources

About