Mathematical Modeling of the Fluidized Bed Drying of Cubic Materials

Hatamipour, Mohammad Sadegh; Jazini, Mohammadhadi

doi:10.1002/ceat.200700247

Cited by 5 publications

(6 citation statements)

References 18 publications

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“…Air‐drying of most agro‐food products displays no constant rate period and the diffusion inside the particles is well represented by single‐phase molecular diffusion (Hatamipour and Jazini 2007). In most studies carried out on drying, diffusion is generally accepted to be the main mechanism during the transport of moisture to the surface to be evaporated.…”

Section: Resultsmentioning

confidence: 99%

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Drying of Eggplant Slices in Thin Layers at Different Air Temperatures

Doymaz¹

2010

Journal of Food Processing and Preservation

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The effect of water‐blanching treatment and air temperature on drying kinetics of eggplant slices were investigated at air temperatures (50, 60, 70 and 80C). Both the blanching and air temperature influenced the drying time of eggplant slices. Moisture ratios were fitted to 11 different mathematical models using nonlinear regression analysis. The regression results showed that the logarithmic, Wang and Singh, and Midilli et al. models satisfactorily described the drying behavior of eggplant slices with highest R2 value and lowest χ2, root mean square error and residual sum of squares values. The effective moisture diffusivity increases as temperature increases and range between 5.575 and 9.745 × 10‐10 m2/s for unblanched samples, and between 5.851 and 11.077 × 10‐10 m2/s for blanched samples. The activation energy values of unblanched and blanched samples were estimated to be 18.27 and 20.76 kJ/mol, respectively. PRACTICAL APPLICATIONS In this study, a laboratory convective hot‐air dryer was used for the thin‐layer drying of blanched/unblanched eggplant slices and experimental moisture ratio was compared with 11 thin‐layer drying models. The blanching treatment followed by hot‐air drying may provide a practical method for the preservation of eggplant and the production of dried eggplant slices. The dried product is a valuable ingredient in the preparation of soups, premixed foods, etc.

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Section: Resultsmentioning

confidence: 99%

“…2004), kiwi fruit (Simal et al. 2005), okra (Doymaz 2005), chard leave (Alibas 2006), potato cubes (Hatamipour and Jazini 2007), fever leaves (Sobukola and Dairo 2007) and pomegranate arils (Kingsly and Singh 2007).…”

Section: Resultsmentioning

confidence: 99%

Drying of Eggplant Slices in Thin Layers at Different Air Temperatures

Doymaz¹

2010

Journal of Food Processing and Preservation

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“…3 displays the moisture content profiles of sawdust dried at 70°C, 80°C, and 90°C, respectively. It can be observed that moisture contents change in a decreasing exponential trend which is quite typical for most biomaterials including wood-based materials [19][20][21][22][23][24][25].…”

Section: Reaction Engineering Approachmentioning

confidence: 91%

Modeling of Convective Drying of Sawdust Using a Reaction Engineering Approach

Yusof

et al. 2020

Chem Eng & Technol

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Drying as a simultaneous heat and mass transfer process can be modeled via the reaction engineering approach (REA) where the apparent activation energy of the material is established and related to its moisture content during drying. This relationship is unique as the normalized activation energies can be collapsed into a single equation irrespective of the drying conditions and dryer types. Here, REA was applied to model the drying kinetics of sawdust using convective hot air in a laboratory setup. The normalized (relative) activation energy curve generated from one drying experiment was employed to predict the drying kinetics and temperature profiles. The REA can describe well the convective drying kinetics of sawdust, and major physics of the drying process was captured well with this technique.

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“…The results obtained on the basis of reliable mathematical model and numerical analysis enable prediction of the relevant process parameters required for design of a particular device and optimization of the process itself. A good model and its numerical solution can successfully substitute lengthy and expensive experiments (Hatamipour and Jazini, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Song and Nam (2005; numerically studied the freeze-drying characteristics of food products with planar, slab-shaped and cylindrical geometries including the conjugate heat and mass transfer, sublimation of ice, and motion of sublimation interface. Hatamipour and Jazini (2007) simulated fluidized-bed drying of a cubic potato sample with a straightforward mathematical model. More recently, Perre, et al (Perre, 2010a;Remond et al, 2010b) presented the 2D and 3D simulation results obtained during mathematical modeling of wood drying.…”

Section: Introductionmentioning

confidence: 99%

Two-Dimensional Mathematical Modeling of Heat and Mass Transfer in Fluidized-Bed Drying of Porous Material

Wang¹,

Wang²,

Pan³

et al. 2012

International Journal of Food Engineering

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A two-dimensional mathematical model of simultaneous heat and mass transfer for porous media drying was derived based on the Whitaker's theory in the present study. The cylindrical coordinate system, which is more practical than the spherical one, was adopted. The model was solved numerically under the circumstance of fluidized-bed drying. The control-volume method with the fully implicit scheme was applied for discretization of governing equations. Physical properties of apple were selected in the simulation. Under typical operating conditions, heat and mass transfer mechanisms were analyzed based on the profiles of temperature and saturation inside the particles. Effects of the temperature, humidity and inlet velocity of hot gas were examined under different operating conditions. Simulation results show that the drying process can be significantly affected by coupled heat and mass transfer between gas and solid phases. The drying time increases with the increase in temperature and velocity of inlet hot gas, and decreases with the increase in humidity and bed area factor.

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Mathematical Modeling of the Fluidized Bed Drying of Cubic Materials

Cited by 5 publications

References 18 publications

Drying of Eggplant Slices in Thin Layers at Different Air Temperatures

Drying of Eggplant Slices in Thin Layers at Different Air Temperatures

Modeling of Convective Drying of Sawdust Using a Reaction Engineering Approach

Two-Dimensional Mathematical Modeling of Heat and Mass Transfer in Fluidized-Bed Drying of Porous Material

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