Mathematical Modeling on Vacuum Drying of Olive Pomace

Maamar, Mouhcine Ibn; Badraoui, Mohamed; Mazouzi, Mohamed; Mouakkir, Laila

doi:10.48048/tis.2023.3822

Cited by 3 publications

(1 citation statement)

References 27 publications

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“…The parameters of drying agricultural crops [2,3] have been investigated to increase the efficiency of the process or to ensure a minimum impact on the nutritional content. Among the wide spectrum of agricultural crops, attention is paid to the drying of cereals [4,5], lemons [6], olive pomaces [7], eggplants [8] and corn. Agricultural crops can also be used in ways other than those in the food industry, such as their use as biomass [9].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Thermodynamic Events Taking Place during Vacuum Drying of Corn

Šooš,

Urban,

Čačková

et al. 2024

Sustainability

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Agricultural materials (LF products) can be considered biologically living organisms due to their structure and the composition of colloidal capillary-porous substances in them. They contain a large number of microscopic pores, microcapillaries and macrocapillaries, in which water is able to pass from the inner parts to the surface of the grain, and vice versa. Thus, it can be concluded that drying is an important and demanding aspect of agricultural production. To determine the optimal drying process for agricultural cereals from a nutritional, energy, economic and environmental point of view, it is necessary to address in detail the application of the technology of vacuum drying from a thermodynamic point of view. An analysis of the research results shows that drying temperature, harvest date and corn variety can significantly affect the properties of the main components of corn grain. This study investigates the individual technological parameters of the vacuum drying process for corn, such as the pressure used in the drying chamber, the grain drying temperature and the heating time, in order to achieve a maximum reduction in water content. The aim of the investigation is to determine the optimal parameters for the design of a functional prototype of a vacuum dryer. For this purpose, laboratory and semi-operational experiments using different types of organic materials are necessary. The structural design of the individual elements of the vacuum dryer is based on an analysis of laboratory and experimental tests, whose results are presented in this article.

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Section: Introductionmentioning

confidence: 99%

Analysis of Thermodynamic Events Taking Place during Vacuum Drying of Corn

Šooš,

Urban,

Čačková

et al. 2024

Sustainability

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Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends

Zhang,

Chen,

et al. 2024

Comp Rev Food Sci Food Safe

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Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated significant potential in improving energy efficiency and product quality in the drying of foods and agricultural products. The current work provides a comprehensive analysis of the latest advancements in PVD technology, including its historical development, fundamental principles, and mechanistic aspects. The impact of periodic pulsed pressure changes between vacuum and atmospheric pressure on heat and moisture transfer, as well as structural changes in foods at micro‐ and macro‐scales, is thoroughly discussed. The article also highlights the influential drying parameters, the integration of novel auxiliary heaters, and the applications of PVD across various fruits, vegetables, and herbs. Furthermore, the review examines the current status and needs for mathematical modeling of PVD processes, identifying key challenges, research opportunities, and future trends for industrial application. The findings suggest that PVD not only enhances drying efficiency and reduces energy consumption but also preserves the nutritional value, color, and texture of dried products better than traditional methods. Future research should focus on optimizing process parameters and integrating advanced control systems to further improve the scalability and applicability of PVD technology in the food industry.

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Technological aspects of the development of thermal vacuum installation for drying grain with simultaneous dehydration and disinsection

Kutovy,

Kutsan

2023

Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva

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The Ukraine is one of the largest producers of grain products. Its natural and climatic conditions are such that annually from 50 to 80 % of the harvested crop of grain crops is subject to drying and disinfection. Drying and simultaneous disinsection of grain are the main technological operations for removing harmful moisture from grain material and freeing it from barn pests, which on a national scale makes it possible to avoid millions of losses. The article provides materials on the development of a highly efficient environmentally friendly installation and energy-saving technology of dehydration with simultaneous disinfection of wet grain, which makes it possible to dry grain in a short period of time to a moisture content of 12...14 % and destroy pests. A brief review discusses the main drying units, which are of the convective type and mainly use heated air. Their main positive and negative aspects of use are analyzed. An experimental model of the developed highly efficient environmentally friendly grain drying plant with physical and mathematical justification is presented. Thus, at the same time, such indicators as the speed of grain swirling (υВ) at different temperatures, the value of the centrifugal force of the grain (F) moving in the cavity of the heating element through a spiral channel were calculated. The instantaneous process of thermal energy transfer from the heater wall to the wet grain is substantiated.Thus, the surface element (dS) of a wet grain receives a flow of thermal energy (dQ) with a temperature (Т) in a short period of time (∆τ) with a heat transfer coefficient (a). It has been experimentally proven that grain dehydration is affected by at least three parameters: the heating temperature, its humidity, and the pressure in the vacuum chamber. All parameters are interconnected and affect technological indicators. Thus, the use of thermovacuum technology is an alternative to traditional high-temperature methods of drying grain crops. Key words: thermovacuum dehydration of grain, drying, disinsection.

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Mathematical Modeling on Vacuum Drying of Olive Pomace

Cited by 3 publications

References 27 publications

Analysis of Thermodynamic Events Taking Place during Vacuum Drying of Corn

Analysis of Thermodynamic Events Taking Place during Vacuum Drying of Corn

Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends

Technological aspects of the development of thermal vacuum installation for drying grain with simultaneous dehydration and disinsection

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