Mathematical modeling and simulation of batch drying of foods in fixed beds with airflow reversal

Ruiz-López, I.I.; Martínez‐Sánchez, Cecilia E.; Cobos-Vivaldo, R.; Herman‐Lara, Erasmo

doi:10.1016/j.jfoodeng.2008.05.009

Cited by 23 publications

(10 citation statements)

References 22 publications

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“…The main disadvantage of fixed-bed drying is nonuniformity [8][9][10]. Many researchers reported that alternating airflow can reduce the moisture difference along the height of the drying chamber, such as wheat [8,11], extruded feed pellets [12], coffee [13,14], carrot [15], wood [16], and rough rice [17]. The spouted-bed drying consumes less energy compared with other technologies, the dryer used in this method has a low bed height and small size [18].…”

Section: Introductionmentioning

confidence: 99%

Effect of swing temperature and alternating airflow on drying uniformity in deep-bed wheat drying

Jia

Wang

Wei

et al. 2016

Applied Thermal Engineering

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Section: Introductionmentioning

confidence: 99%

Effect of swing temperature and alternating airflow on drying uniformity in deep-bed wheat drying

Jia

Wang

Wei

et al. 2016

Applied Thermal Engineering

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“…Drying also affects food sensory properties, providing unique taste, colour and texture [6]. Drying of fruits and vegetables takes place on the falling rate period in which water migrates from the interior of the surface of the material by diffusion.…”

Section: Introductionmentioning

confidence: 99%

Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices

Khawas

Dash

Das

et al. 2015

International Journal of Food Engineering

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This study quantifies the drying characteristics and quality attributes of culinary banana at various temperatures (40-70°C) which exhibited falling rate period. Among the different drying models, Wang and Singh model was found the best fitted model with lowest Ӽ 2 and highest R 2 values. The coefficients of Wang and Singh model were expressed in nonlinear form as a function of temperature and a new model was developed in which moisture ratio is expressed as a function of time and temperature. Effective moisture diffusivity increased with increase in drying temperature. Scanning electron micrographs showed that samples dried at 70°C produced larger pores which resulted in better rehydration ratio and minimum hardness. The nonenzymatic browning occurred faster at 70°C and in addition, the chemical properties were not significantly affected by drying temperatures.

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Section: Introductionmentioning

confidence: 99%

“…The main goal of drying foods is to provide them with larger shelf life because of the decreased water activity achieved in the product at the end of the process. Drying also affects one food sensory properties, providing unique taste, color and texture (Lewicki 2006;Ruiz-López et al 2008). Vacuum drying consists in removing moisture from the food at reduced pressure, where a thin food layer is put into contact with a heated surface (Jaya and Das 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of Vacuum Drying Conditions on the Quality of Yacon (Smallanthus Sonchifolius) Slices: Process Optimization Toward Color Quality

Reis

Lenzi

Masson

2011

Journal of Food Processing and Preservation

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This study was aimed at studying the effect of the drying temperature, slice thickness and citric acid concentration in the enzymatic browning inhibition solution on yacon slices' color and texture during vacuum drying and at optimizing the operation conditions toward final product quality. Color was expressed as CIE L*a*b* and CIE L*C*h* parameters, and texture was expressed as hardness. Vacuum drying caused decrease in L* and reflectance and increase in a* and b* values. Product hardness varied little on initial stages of drying, followed by softening and hardening. The effects of the factors on final product L* value and average value of b* and C* were very well fitted by polynomial models. The desirable product quality is represented by high L* values (low browning), high b* values (golden yellow color) and high C* values (high colorfulness), which can be achieved by combining high‐drying temperature, low slice thickness and high acid concentration. PRACTICAL APPLICATIONS This work provides optimized drying conditions in order to obtain shelf‐stable dried yacon with ideal appearance. Yacon is a functional tuber that is rich in phenolic compounds and dietary fiber. Appearance is the first quality attribute evaluated by consumers when choosing a food product. Vacuum drying showed to be appropriate for drying yacon, as lower temperatures can be used in this process. In this way, the functional and sensory features of yacon are preserved. This work can be used as a reference for drying yacon, increasing the shelf life of this food system while preserving its desirable original features.

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Mathematical modeling and simulation of batch drying of foods in fixed beds with airflow reversal

Cited by 23 publications

References 22 publications

Effect of swing temperature and alternating airflow on drying uniformity in deep-bed wheat drying

Effect of swing temperature and alternating airflow on drying uniformity in deep-bed wheat drying

Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices

Effect of Vacuum Drying Conditions on the Quality of Yacon (Smallanthus Sonchifolius) Slices: Process Optimization Toward Color Quality

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