Insights in mechanism of drying shrinkage by pore-scale modeling of heat-moisture and stress-strain distribution for high-moisture porous media

Tan, Libin; Yuan, Yuejin; Zhao, Zhe; Xu, Yingying; Yuan, Yueding

doi:10.1016/j.ijthermalsci.2023.108226

Cited by 12 publications

(3 citation statements)

References 68 publications

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“…Libin Tan et al performed pore-scale modeling of heat-moisture and stress-strain distributions in high-moisture porous media. They analyzed them with a self-developed pore network simulation algorithm, revealing a shrinkage drying mechanism in high-moisture media [ 43 ]. Thus, developing simulation algorithms is also essential to refining the present study.…”

Section: Discussionmentioning

confidence: 99%

Understanding the drying mechanism of straw substrate culture block: Physicochemical properties, pore structure, and drying optimization

Cheng,

Liu,

Sun

et al. 2024

Heliyon

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Section: Discussionmentioning

confidence: 99%

Understanding the drying mechanism of straw substrate culture block: Physicochemical properties, pore structure, and drying optimization

Cheng,

Liu,

Sun

et al. 2024

Heliyon

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“…Currently, microscopic techniques combined with image processing are commonly used to quantify changes in cellular microstructural parameters (Ong & Law, 2011), and relevant microstructural parameters indexes are as follows: cell cross‐sectional perimeter, cross‐sectional area, equivalent diameter, roundness, roughness, porosity, and so forth (Joardder & Karim, 2019; Karunasena et al, 2014; Libin et al, 2023; Tiwari et al, 2015; Yasumasa & Daisuke, 2022). Prawiranto et al (2019) quantified the changes in porosity, pore size, roundness, diameter, and elongation of apple tissue under various convective drying conditions of natural convection, forced convection, with irradiation–convection coupled drying using x‐ray microcomputed tomography.…”

Section: Introductionmentioning

confidence: 99%

Microstructural study of apple slices during hot air‐explosion puffing drying

Yuan,

Deng,

Wang

et al. 2023

J Food Process Engineering

Self Cite

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In order to reveal the change laws of microstructure in apple slices during hot air‐explosion puffing drying, the microstructure images and parameters of apple slices under different drying conditions were obtained by using paraffin sectioning, microscopic observation, and image processing techniques with apples as raw material and CO2 as drying medium. Subsequently, the changes in internal cell and pore structure of dried apple slices were analyzed, as well as the relationship between micro‐parameters of apple slices and macro‐measurement indicators was further obtained. Results indicated that the overall cross‐sectional area, cross‐sectional perimeter, equivalent diameter, and porosity of cells increased by explosion puffing drying, while the cell roundness and wall roughness factors changed relatively little. Meanwhile, macro–micro parameters of expanded apples were fitted and analyzed. Then, the obtained mathematical model showed a nonlinear correlation as experimental and predicted results exhibited good agreement, with determination coefficients R2 more significant than 0.8, which could better expect the macro–microparameters to change in the drying process. The results of this research could provide an essential reference for exploring the change laws of tissue microstructure parameters in apples dried by hot air‐explosion puffing drying, with expansion and rehydration ratios under different experimental conditions, as well as optimizing the puffing drying process and designing corresponding drying equipment.Practical ApplicationsFresh apples have high moisture content and are not easy to store, so drying is usually used to reduce the moisture content to extend shelf time and increase economic benefits. For the drying process of fruit and vegetable products, scholars mainly focused on the influence of microstructure parameters on moisture migration, drying rate, heat and mass transfer and other factors, but did not give a quantitative description of how microstructure parameters affect macroscopic parameters. In this article, the relationship between microstructural changes and macroscopic indicators was investigated by taking puffed apple slices as an example. Research could provide an essential reference for exploring the change laws of tissue microstructure parameters in apples dried by hot air‐explosion puffing drying, with expansion and rehydration ratios under different experimental conditions, as well as optimizing the puffing drying process and designing corresponding drying equipment.

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“…Drying is a mass and energy transfer event that occurs in the separation of liquid or moisture from a material to a specified water content limit by using gas as the heat source fluid and liquid vapor receiver [1], [2]. Food drying serves two main purposes.…”

Section: Introductionmentioning

confidence: 99%

Computational Fluid Dynamic Analysis in Spray Dryer Design By Distillation System Of Sea Water To Salt

Ibnu Irawan,

Rifky Yusron

2023

Technium

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Spray Dryer is the most widely used industrial process for drying. Continuous production can be carried out in powder or powder form from liquid raw materials. The feed to some desiccant may be a liquid in which the solid will float as light particles, or it may be in the form of a solution. Some drying products are resistant to rough handling and very hot environments, but some require careful handling at low or moderate temperatures. Computational Fluid Dynamics (CFD) in a spray dryer system design uses an atomization system to convert seawater into salt. The process of analyzing several needs, regarding the function of time from worker efficiency and the results of processing seawater into salt is the focus of researchers. The results of this research process are CFD analysis on spray dryer system design, analysis of mass flow rate and heat of drying air. The results from the analysis using CFD can be concluded, namely the spray dryer design specifications are __ = 1500 mm __ = 200 mm, diameter = 1100 mm. While the temperature of the hot air entering is 130oC and the pressure to the nozzle is 12.849 psi. The Spray Dryer as a result of the design planning is capable of producing 0.36 kg salt/hour with a seawater requirement of 10.25 kg. The results of the simulation of the inflow of hot air fluid and seawater spray on the nozzle, show the level of homogeneity of the mixture, this can cause seawater particles to separate, one of which is NaCl or salt. System efficiency is at 80% based on the mass of seawater processed to become salt.

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Insights in mechanism of drying shrinkage by pore-scale modeling of heat-moisture and stress-strain distribution for high-moisture porous media

Cited by 12 publications

References 68 publications

Understanding the drying mechanism of straw substrate culture block: Physicochemical properties, pore structure, and drying optimization

Understanding the drying mechanism of straw substrate culture block: Physicochemical properties, pore structure, and drying optimization

Microstructural study of apple slices during hot air‐explosion puffing drying

Computational Fluid Dynamic Analysis in Spray Dryer Design By Distillation System Of Sea Water To Salt

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