Linear and Nonlinear Drying Behavior in Tuberous Crop Slices

Sandoval-Torres, Sadoth; González, A. Llamas

doi:10.1080/07373937.2014.955919

Cited by 9 publications

(3 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The constant effective moisture diffusivity (CEMD) could not accurately reflect the dynamic moisture diffusion process in food (Chen et al, 2020). In addition, shrinkage of fruit and vegetable during drying may occur, which would affect the moisture diffusion due to collapse, shortening of diffusion path, and reduction of the diffusion surface area (Khalloufi et al, 2009; Ruiz‐López et al, 2012; Sandoval Torres & Allier González, 2015). However, the shrinkage is often ignored when determining the EMD (Akhijani et al, 2016; Corzo et al, 2008), which overestimate the EMD (Dissa et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Determination and comparison of effective moisture diffusivity of carrot (core and cortex) during hot air drying

Zheng

Wei

Xie

et al. 2022

J Food Process Engineering

View full text Add to dashboard Cite

The moisture content and shrinkage of a sample are often ignored when determining its effective moisture diffusivity (EMD), which will result in a larger error in simulating the dynamic moisture diffusion process during drying. This work aimed to determine the EMDs of cortex and core in axial and radial directions considering the combined influence of moisture content and shrinkage of material. The drying and shrinkage characteristics of cortex and core were investigated under different hot air drying conditions, and the EMDs of the cortex and core in different drying stages were determined by the slope method considering the moisture content and shrinkage. The results showed that the EMDs were dependent on the carrot component rather than its directions. The EMDs of the core and cortex were different. It decreased slowly at the early drying stage, and decreased sharply at the later drying stage, and increased with the hot air temperature increasing. A third order polynomial relationship was established to correlate the EMDs with the moisture content and hot air temperature (R2 > 0.9460), and was verified by experiments. The maximum weighted absolute percentage error of the moisture content from simulation and experiment was only 6.11%, more accurate than that based on a constant effective moisture diffusivity (CEMD) for characterizing the intrinsic moisture diffusion in carrot during drying. Practical applications The EMD is an important parameter that characterizes intrinsic moisture diffusion in material and often used for modeling and calculation in food drying. The investigation methods developed in this study can be applied for determining the EMD of samples with shrinkage and variable moisture content. This study would be helpful for understanding the moisture transfer mechanism and optimizing operation conditions in carrot drying industry.

show abstract

Section: Introductionmentioning

confidence: 99%

Determination and comparison of effective moisture diffusivity of carrot (core and cortex) during hot air drying

Zheng

Wei

Xie

et al. 2022

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Foods undergo volumetric changes during the drying process, nevertheless most research works neglect the deformation of materials [10]. These changes are accompanied by internal strain-stress formation, resulting in inferior product quality [11].…”

Section: Introductionmentioning

confidence: 99%

Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food

Pérez-Santiago

Sandoval-Torres

Léonard

et al. 2021

International Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

The aim of this work is the simulation of volumetric strain of tuberous crop during drying. We propose a poroelastic model for predicting the drying kinetics and volume loss of potato cubes during convective drying. The Biot’s theory of poroelasticity was used, which considers the Lamé parameters, Young’s modulus and Poisson’s ratio. Drying kinetics and volumetric strain were modeled and compared versus experimental data. An X-ray microtomograph coupled with image analysis was used to visualize the shape and size of the samples during drying. Drying experiments were conducted at 50, 60 and 70 °C, 20% RH, with an air velocity of 1 and 2 m/s. The drying process was interrupted several times to perform tomographic acquisitions. We found a period of ideal shrinkage, nevertheless, the volumetric strain reveals a kinetic behavior over time. The model computes the volumetric strain, which describes correctly the experimental data obtained by microtomography.

show abstract

“…A Teoria Difusional é utilizada para estudar a cinética de secagem, tendo como base a Lei de Fick, onde o fluxo de massa á proporcional ao gradiente de concentração dentro do sólido, em outras palavras, difusividade é a facilidade com que um soluto (no caso a água) se move em um solvente (produto analisada) e é removida deste material, tendo em vista a proposta da secagem, que é a remoção da água livre (Azoubel et al 2015). Oliveira et al (2014) realizou experimentos de secagem com a raiz da chicória (Cichorium intybus L.), planta de raiz tuberosa que possui inulina como carboidrato de reserva, utilizando um secador convectivo simples para coletar dados da cinética, após o ajuste dos resultados através da Segunda Lei de Fick, foi possível a determinação da difusividade efetiva da raiz com relação a temperatura e velocidade do ar, concluindo que, para a região de valores estudada, somente a temperatura do ar foi estatisticamente significativa, obtendo como melhor condição de secagem a que utiliza a maior temperatura de ar.…”

Section: Introductionunclassified

Secagem da raiz in natura de chaptalia nutans: influência da temperatura e avaliação de modelos matemáticos

Murakami¹,

Maticoli²

2023

PRW

View full text Add to dashboard Cite

A Chaptalia nutans, conhecida popularmente como língua de vaca ou arnica do campo, é encontrada com facilidade por todo continente americano. Na medicina popular, a infusão de suas raízes tem sido utilizada contra febres, doenças pulmonares, como tosse e bronquite, doenças de pele, herpes e sífilis, devido à ação do composto químico do grupo das cumarinas 7-O-β-D-glucopiranosil-nutanocumarina. O objetivo desse trabalho foi analisar a cinética de secagem da raiz in natura da Chaptalia nutans em diferentes temperaturas, e ajustar modelos matemáticos aos dados experimentais. Erros estatísticos foram aplicados como critério de avaliação dos modelos aplicados. Verificou-se que a cinética de secagem e os valores de difusividade efetiva encontrados condizem com a literatura, sendo de 0,00019, 0,00032 e 0,0006 cm².min-¹ para as temperaturas de 50, 65 e 80°C, respectivamente. Dentre os modelos estudados, o de Midilli foi o que melhor representou o comportamento dos dados experimentais, seguido do modelo de Page.

show abstract

Linear and Nonlinear Drying Behavior in Tuberous Crop Slices

Cited by 9 publications

References 24 publications

Determination and comparison of effective moisture diffusivity of carrot (core and cortex) during hot air drying

Determination and comparison of effective moisture diffusivity of carrot (core and cortex) during hot air drying

Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food

Secagem da raiz in natura de chaptalia nutans: influência da temperatura e avaliação de modelos matemáticos

Contact Info

Product

Resources

About