Identifying<i>in silico</i>how microstructural changes in cellular fruit affect the drying kinetics

Prawiranto, Kevin; Carmeliet, Jan; Defraeye, Thijs

doi:10.1039/d0sm00749h

Cited by 15 publications

(8 citation statements)

References 71 publications

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“…Given these calculated drying conditions, the fruit drying process and quality evolution (vitamin C and browning) are simulated based on the validated drying model of Defraeye and Verboven (2017). The water transport properties of the drying model are taken from Prawiranto et al (2020), in which they are calculated from microscale drying modeling and agree well to the values from experimental studies.…”

Section: Methodsmentioning

confidence: 99%

“…The drying model is adopted on the macroscale drying model of Prawiranto et al (2020). The drying model gives 7% differences (on average) in the mass loss for water content between 5.5 until 1 (dry base) when it is validated with experimental data.…”

Section: Drying Modelingmentioning

confidence: 99%

“…In contrast to most drying research, which uses an empirically determined K eff or D eff (Castro et al, 2019;Onwude et al, 2019), K eff and C Ψ (Figure 2) are taken from the microscale simulation Prawiranto et al (2020). By doing so, the drying model in this study also incorporates the information about the dependency of water transport properties on the dehydration state and shrinkage of the cellular structure.…”

Section: Drying Modelingmentioning

confidence: 99%

“…There are advanced mechanistic models available that are based on the fundamental physical processes that occur during drying, including heat and mass transport and structural deformation (Datta et al, 2012;Gulati et al, 2016;Defraeye and Radu, 2018). Recently, a multiscale model was presented, where fruit drying was modeled from the cellular scale up to the entire product by upscaling method (Prawiranto et al, 2020). This physics-based model can capture the complex drying kinetics during a solar drying process as well, including the impact of dehydrationrehydration cycles, but has not been applied in the modeling of solar drying to our best knowledge.…”

Section: Introductionmentioning

confidence: 99%

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Physics-Based Digital Twin Identifies Trade-Offs Between Drying Time, Fruit Quality, and Energy Use for Solar Drying

Prawiranto

Carmeliet²,

Defraeye

2021

Front. Sustain. Food Syst.

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Solar drying is regarded as a less reliable process compared to continuous hot-air drying due to the intermittency of solar radiation. This problem is mitigated by equipping solar dryers with thermal storage, dehumidifier units, or auxiliary heating that enhances drying continuity during night time. In this study, we combine a mechanistic fruit drying model, quality models (vitamin C decay and browning reaction) and weather data to evaluate the drying characteristics and quality evolution of apple fruit with and without the aforementioned improvement strategies. By coupling to measured weather conditions, a digital twin of the drying fruit is established. The twin outputs drying times and final product quality for a specific fruit type and size, a particular dryer configuration, and specific weather conditions. The trade-offs between drying time, final product quality and energy use for the different improvement strategies of solar drying are documented. We found that solar drying may benefit from the slower drying due to the improvement of product quality. Compared to the other improvement strategies, dehumidification of the drying air is shown to be superior in retaining the vitamin C content and prohibiting the browning reaction. However, in general, drying with auxiliary heating is found to balance the trade-offs between drying time, final product quality and energy use since the weather-dependency of the process is mitigated. Additionally, we quantified the impact of a pre-treatment process that modifies the permeability of the fruit tissue by breaking the cell membrane. We found that inducing such lysis is more effective in decreasing the drying time when drying is conducted at low (room) temperature. This study shows that using the developed digital twin, future drying process and control strategies could be optimized in real-time for every single drying run.

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Section: Methodsmentioning

confidence: 99%

Section: Drying Modelingmentioning

confidence: 99%

Section: Drying Modelingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physics-Based Digital Twin Identifies Trade-Offs Between Drying Time, Fruit Quality, and Energy Use for Solar Drying

Prawiranto

Carmeliet²,

Defraeye

2021

Front. Sustain. Food Syst.

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“…Moisture and its phase shift are found in a variety of engineering and biotechnological applications where heat and mass exchange are inextricably linked. In the drying phenomenon, the water is evaporated from a product and the water vapour is removed from the dryer at the same time [24,25]. Similar to grain moisture removal, partial evaporation of the liquid phase occurs inside the substrate and the exposed surface.…”

Section: Moisture and Phase Changementioning

confidence: 99%

Recent Advances in the Drying Process of Grains

et al. 2023

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Grain drying is a vital operation in preparing finished grain products such as flour, drinks, confectioneries and infant food. The grain drying kinetics is governed by the heat and mass transfer process between the grain and the environment. Incomplete, improper and over-drying are crucial to the grain quality and negatively influence the acceptance of the grain by the consumers. Dried grain moisture content is a critical factor for developing grain drying systems and selecting optimal performance by researchers and the grain processing industry. Many grain drying technologies such as fluidised bed dryers, fixed bed dryers, infrared dryers, microwave dryers, vacuum dryers and freeze dryers have been used in recent years. To improve the drying process of grain, researchers have combined some drying technologies such as microwave + hot air, infrared + hot air and microwave + a fluidised bed dryer. Also, they introduce some treatments such as ultrasound dielectric and dehumidification. These methods enhance the dryer performance, such as higher moisture removal, reduced processing time, higher energy efficiency and nutrient retention. Therefore, this review focused on the drying conditions, time, energy consumption, nutrient retention and cost associated with the reduction of moisture content in grain to a suitable safe level for further processing and storage.

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Causal factors concerning the texture of French fries manufactured at industrial scale

van der Sman,

Schenk

2024

Current Research in Food Science

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Identifyingin silicohow microstructural changes in cellular fruit affect the drying kinetics

Abstract: Cross section of cubical apple tissue that is being dehydrated (left) shows the part which is still fresh and which has been dehydrated.

Cited by 15 publications

References 71 publications

Physics-Based Digital Twin Identifies Trade-Offs Between Drying Time, Fruit Quality, and Energy Use for Solar Drying

Physics-Based Digital Twin Identifies Trade-Offs Between Drying Time, Fruit Quality, and Energy Use for Solar Drying

Recent Advances in the Drying Process of Grains

Causal factors concerning the texture of French fries manufactured at industrial scale

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