Influence of shrinkage on convective drying of fresh vegetables: A theoretical model

Curcio, Stefano; Aversa, Maria Luisa

doi:10.1016/j.jfoodeng.2013.09.014

Cited by 67 publications

(35 citation statements)

References 34 publications

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“…The above‐described transport model, as represented by the equations reported in Appendixes A–C, was in remarkable agreement with some experimental data collected during convective drying of cylindrical potatoes samples (Curcio ; Curcio and Aversa ). However, it did not give any indication about the progress of product decontamination and the quality of dried potatoes.…”

Section: Methodssupporting

confidence: 83%

“…In particular, it is intended, in a possible future improvement of the present study, to reduce some of the assumptions used in this paper and regarding the negligibility of both gas pressure gradients and convective heat transfer, as well as the consideration of food sample as a fictitious continuum. Moreover, it is planned to take into account the extent of food shrinkage and to consider the distribution of the stresses, developing in the food as a result of moisture loss (Curcio and Aversa 2014), as an additional quality index to be included in the optimization method. This could allow formulating a true dynamic optimization model, which, accounting also for process economics, might calculate a trajectory of operating conditions, actually variable with time, that has to be tracked to achieve a comprehensive optimization of convective drying process.…”

Section: Discussionmentioning

confidence: 99%

“…The reliability of formulated multiphase model was already proven by performing various experiments of vegetables convective drying over a wide range of operating conditions. Curcio et al 2008, Aversa et al 2012and Curcio and Aversa 2014 reported a detailed description of either the exploited experimental plants or the methods aimed at measuring, with respect to time, weight loss, color and the main dimensions of vegetables samples undergoing drying. For the scopes of the present manuscript, it is worthwhile outlining that a precision balance (Mettler AE 160, Mettler-Toledo, Greifensee, Switzerland, accuracy of ± 0.0001 g) and a Minolta color reader (CR-300, Osaka, Japan), which estimated the amounts of three primary colors in a threecomponent colors model, were utilized to accomplish, respectively, the measurements of vegetables moisture content decay and color changes.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Modeling of Microbial Spoilage and Color Degradation Occurring in Convective Drying of Vegetables: A Route to Process Optimization

Curcio

Aversa

Calabrò

et al. 2014

J Food Process Engineering

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The present paper was aimed at developing a rigorous methodology to optimize the performance of vegetables hot convective drying. The proposed optimization method was formulated combining a multiphase transport phenomena model, which predicted the time evolutions of temperature and water activity distributions in the food, a product decontamination model, which described the microbial inactivation kinetics of Listeria monocytogenes and a model estimating the color changes, expressed in terms of the Hunter parameters. The effects of operating conditions both on color degradation, chosen as a reference quality parameter, and on microbial population decay, chosen as a measure of food safety, were ascertained. The formulated optimization model allowed analyzing different scenarios and calculating the set of operating conditions, which were to be exploited to attain specific control objectives, represented by a trade‐off between quality and safety of dried foods. By the proposed methodology, it would be possible to minimize expensive and time‐consuming pilot test runs and obtain precise indications about optimization of vegetables convective drying. Practical Applications The proposed transport model allows calculating the effects of operating conditions on both microbial inactivation and color changes occurring during vegetables drying. Such a model can be exploited to develop computational tools aimed at optimizing the performance of real convective driers.

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Section: Methodssupporting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Modeling of Microbial Spoilage and Color Degradation Occurring in Convective Drying of Vegetables: A Route to Process Optimization

Curcio

Aversa

Calabrò

et al. 2014

J Food Process Engineering

Self Cite

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“…The changes over time in the geometry of food were defined by an Arbitrary–Lagrangian–Eulerian (ALE) method. The deformed mesh motion, strictly dependent on moisture removal and resulting from the solution of given boundary conditions throughout the displacement of domain, was modeled by Laplace smoothing (Curcio & Aversa, ).…”

Section: Mathematical Model Of Onion Dryingmentioning

confidence: 99%

3D simulation of transport phenomena of onion drying with moving boundary in a vacuum oven

Demir

Cihan

2020

J Food Process Engineering

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This study aimed to perform numerical simulation of the onion drying process considering its deformed geometry. For this purpose, transport phenomena such as heat and mass transfer in the onion structure and water vapor transfer in its porous structure were simulated in 3D form with Darcy's law during the vacuum drying process for onions. The simulated results were validated by experimental data. Heat and mass transfer rates were determined using kinetic data. Simulation of onion drying revealed that deformed geometry should be included in the model to represent the faster removal of water from the onion due to the increase in mass transfer surface area. The influence of drying temperature (313, 323, 333, and 343 K) on drying time and water concentration of onion was insignificant. The mass transfer Biot number revealed that the water vapor removal from onion was controlled by intraparticle mass transfer resistance. Practical applications The main purpose of the vegetable drying industry is to obtain good‐quality dried products accompanied by savings in terms of energy and time. Recently, heat and mass transfer models constructed for drying of vegetables have focused on vegetables such as potato or carrot that provide limited information due to their uniform structure. An onion slice has a porous structure and increasing spaces between its rings; therefore in this study, heat and mass transfer occurring during vacuum drying of an onion was simulated considering the deformed geometry. The analysis of transport phenomenon mechanisms involves valuable information for researchers studying drying of food and large‐scale vacuum dryer designers in which 3D simulation of onion drying revealed that the deformed geometry fitted better to experimental results than undeformed geometry. The results of 3D simulation can be used to predict drying time and energy requirements of the process better than regular numerical modeling and may serve dried onion manufacturers.

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“…In addition, this moisture evaporation creates stresses in cellular structures that lead to changes in volume (reduction) and surface of fruit and vegetables, and also causes chemical changes and changes in physical appearance, shape, thickness, decreasing product diameter (Taiwo and Baik 2007;Madiouli et al 2012;Curcio and Aversa 2014;Kumar et al 2014). This process is called shrinkage, which is one major physical change that takes place during the drying process, and involves a decrease in volume when water is removed and increases the hardness of fruit with high moisture content, such as papaya (Senadeera 2008;Karabagias et al 2011;Brasiello et al 2013;Kurozawa et al 2012;Liu et al 2012).…”

Section: Shrinkagementioning

confidence: 99%

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

et al. 2014

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The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N 2 , natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N 2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

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Influence of shrinkage on convective drying of fresh vegetables: A theoretical model

Cited by 67 publications

References 34 publications

Modeling of Microbial Spoilage and Color Degradation Occurring in Convective Drying of Vegetables: A Route to Process Optimization

Modeling of Microbial Spoilage and Color Degradation Occurring in Convective Drying of Vegetables: A Route to Process Optimization

3D simulation of transport phenomena of onion drying with moving boundary in a vacuum oven

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

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