Mathematical models based on heat transfer and coupled heat and mass transfers for rapid high temperature treatment in fluidized bed: Application for grain heat disinfestation

Madhiyanon, T.; Techaprasan, A.; Soponronnarit, Somchart

doi:10.1016/j.ijheatmasstransfer.2005.11.020

Cited by 18 publications

(10 citation statements)

References 22 publications

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“…Considering the fluidization behavior and characteristics of paddy, the plug flow is the most suitable type of fluidized bed dryer for paddy. However, well-mixed fluidized bed dryers have been applied for paddy drying in some researches (Assari et al, 2007;Lai and Chen, 1986;Madhiyanon et al, 2006;Palancz, 1983;Srinivasakannan and Balasubramanian, 2002;Zare and Chen, 2009). …”

Section: Introductionmentioning

confidence: 99%

“…For modeling the well-mixed fluidized bed dryer, two general approaches have been developed. In the first approach, only the mass and energy balances for the particles and gas are considered, leading to a set of partial differential equations Madhiyanon et al, 2006;Zare and Chen, 2009). The other approach is based on the hydrodynamic considerations.…”

Section: Introductionmentioning

confidence: 99%

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Sequential modeling of fluidized bed paddy dryer

Bizmark

Mostoufi

Sotudeh‐Gharebagh

et al. 2010

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sequential modeling of fluidized bed paddy dryer

Bizmark

Mostoufi

Sotudeh‐Gharebagh

et al. 2010

Journal of Food Engineering

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“…Pomchaloempong et al (2003) established a two-dimensional finite difference heat transfer model based on energy conservation. Similarly, a heat transfer model considering water migration was developed by the researchers (Madhiyanon et al, 2006). Some studies have analysed the mass change, heat transfer coefficient and cooling time during the cold agitation treatment of fruits and vegetables, and pointed out that cold agitation treatment could be applied to the rapid cooling of fruits and vegetables (Goral et al, 2014).…”

Section: Heat Transfer In Food Preservationmentioning

confidence: 99%

Progress of ice slurry in food industry: application, production, heat and mass transfer

Lyu

Zhu

Tang

et al. 2022

Int J of Food Sci Tech

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Clean label foods have gained a lot of attention because it satisfies consumers' interest in minimally processed foods with minimal ingredients and no artificial additives. The growing concern about food quality has stimulated the integration of ice slurry technology in food processing. An ice slurry is a two-phase system colding medium composed of ice crystals, liquid water and some additives. Ice slurry with ice fraction of 5%-30% was 5-6 times than that of conventional chilled water under the same conditions. The appearance of the food is less likely to be damaged by the ice slurry while also being able to cool down quickly compared to traditional ice preservation methods. It further extends the shelf life of food products. The purpose of this review is to provide an understanding and practical suggestions for the application of ice slurry in the food industry. The methods of producing ice slurry and their advantages and disadvantages are reviewed, and the current applications and heat and mass transfer characteristics of ice slurry in the food industry are also discussed. Finally, the current challenges and prospects for ice slurry production and application were pointed out.

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“…Disinfestation of insects in a stored agricultural product by heating has also been studied widely. A variety of heating methods was investigated: fluidized bed [7], radio frequency [8] and hot air [9]. Another interesting heating method for disinfestation is microwave heating method.…”

Section: Introductionmentioning

confidence: 99%

Disinfestation of Sitophilus zeamais Motschulsky in stored maize using microwave

2020

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This study aimed primarily to investigate on disinfestation of maize weevil (Sitophilus zeamais Motschulsky) in maize storage by using microwave method. Specimens of Maize weevils were cultured for 30 days in a maize sample with 17% moisture content (wet basis). Several different life stages of the maize weevil (egg, young larva, old larva, pupa and adult) were then infested in the sample. Next, the maize sample was exposed to 200, 300 and 450 W of microwave power for 60, 120 and 180 s, and the number of weevils were counted after each treatment. Moreover, the sample was kept for another 2 months to see whether the eggs have survived the treatment and grown to be adults. In addition, the effects of the level of microwave power and exposure time on the property of the maize sample were observed. The quality parameters investigated were moisture content, colour and protein and fat contents. It was found that, at 300 W of power for 180 s, the microwave was able to disinfect weevils at all life stages successfully, while the quality of the maize sample did not change significantly at the tested microwave settings and exposure times, except for the protein content. These findings indicate that microwave can be a good alternative to harmful chemical methods for disinfestation of maize weevils.

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Mathematical models based on heat transfer and coupled heat and mass transfers for rapid high temperature treatment in fluidized bed: Application for grain heat disinfestation

Cited by 18 publications

References 22 publications

Sequential modeling of fluidized bed paddy dryer

Sequential modeling of fluidized bed paddy dryer

Progress of ice slurry in food industry: application, production, heat and mass transfer

Disinfestation of Sitophilus zeamais Motschulsky in stored maize using microwave

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