Influence of film coefficient during multicomponent diffusion – KCl/NaCl in biosolid for static and agitated system using 3D computational simulation

Abstract

The influence of film coefficient formed during the diffusion of inorganic salts (NaCl and KCl) in biosolids was studied using a 3D computer modeling by Finite Elements Method (FEM) in CDMSDL Multiphysics ® software combined with SDM-type Artificial Neural Networks (ANN). Such tools have shown that the influence of the film formed in the biosolid/solution interface occurs in a heterogeneous manner and is due to the matrix geometry, the type of system (agitated or static) and the ion size (Na + or K +). The influence of film coefficient was more pronounced for K + ion, and for a static system. Comparing the geometry of biosolids, ion diffusion was more pronounced in the (Y±) axis in relation to other axes, X (±) and Z (±), as well as in between the poles (±) of this axis. FEM simulation associated with SDM-type ANN were efficient tools to evaluate this complex and unknown biophysical phenomenon.

Application of artificial neural networks in the study of Mozzarella cheese salting

“…1 h of salting are located in regions of lower weights for the static system (S), which was not observed for the dynamic system (D), agreeing with the Biot number equal to 26.44 (Table 1) obtained for static brine. This number indicates the presence of a resistive barrier on the outer surface of the biosolid, with a greater influence of the layer in the flow of inorganic components at the interface (Cremasco et al, 2019). In the longer salting times, in both processes, the same weight was found, that is, the highest sodium levels on the surface of the Mozzarella cheese were achieved.…”

“…The numbers represent the salting times chosen for the analysis by Artificial Neural Networks (ANN) to evaluate the influence of the film during the diffusive process. The SOM network classifies the input data as clusters, which can be formed by one or more neurons (Cremasco et al, 2019). The groups definition is characterized by the presence of clusters between empty neurons.…”

“…To evaluate the influence of the film formed on the Mozzarella cheese surface, in the static and dynamic salting systems, the Cauchy boundary condition was considered (Bona et al, 2007;Bordin et al, 2020) instead of Dirichlet boundary conditions, in which the concentrations obtained on the surface of the cheese immediately after dipping are the same as those of brine (Chung, 1978). The finite element formulation followed the procedures established by Cremasco et al (2019) and Angilelli et al (2015).…”

“…In the last decades this tool has been gaining space in problems solving in different areas as in the investigation of the relative viscosity of multi-walled carbon nanotube (Maddah et al, 2018), prediction of chemical elements of the periodic table (Lemes & Dal Pino, 2011) and waterlogging risk assessment (Lai et al, 2017). Cremasco et al (2019) studied the application of artificial neural networks, SOM type, for the diffusion of inorganic ions in quail egg.…”

Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese

“…When it comes to food biosolids the diffusion on surface as well as film formation may be dependent on the geometry and position where the diffusion occurs. Thus, to better understand the effects of these factors during the process, some data analysis tools can be used through unconventional statistics (Cremasco et al, 2016(Cremasco et al, , 2019Haykin, 2001).…”