Modeling the drying kinetics of soybeans under intermittent operation in thin layer

Bissaro, Camila Andressa; Matias, Gustavo de Souza; Defendi, Rafael Oliveira; Jorge, Luíz Mário de Matos

doi:10.1016/j.fbp.2022.10.006

Cited by 9 publications

(2 citation statements)

References 29 publications

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“…Its basic objective is to reduce the water content of food to levels considered safe and suitable for storage (Amantea et al, 2023). The drying of agricultural commodities is a complex phenomenon, the detailed understanding of the transfer parameters (heat and mass transfer, diffusion coefficient, and thermal conductivity), as well as the kinetic behavior of drying a certain seed to be dried, is fundamental to drying performance optimization used in simulation models (Bissaro et al, 2022; Onwude et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of Brazilian black soybean: Lumped and distributed parameter models

Bissaro,

Defendi,

Aranha

et al. 2023

J Food Process Engineering

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The main objective of the present work was to assess the temperature and the initial moisture content using models of lumped and distributed parameters, in the description of the drying kinetics in the thin layer of the new Brazilian black soybean cultivar. Lumped models (Page, Newton, Approximation of Diffusion, Hii, Law and Cloke, and Midilli) were fitted based on experimental moisture content data for drying experiments carried out in different temperatures. Fractional order model was also performed and it was generalized as a function of temperature. Distributed parameter models were also fitted to evaluate the influence of initial moisture content on drying kinetics, in addition to estimating the moisture profile along the position inside the black soybean seed. Results indicated that the best kinetic fitting of drying by the lumped parameter technique was obtained for models with a greater number of parameters.Practical applicationsResults indicated that the best kinetic fitting of drying by the lumped parameter technique was obtained for models with a greater number of parameters. The generalized model showed with first degree function, and the maximum global deviation was 15%, and distributed parameters were predicted with a maximum overall deviation of 10%. This result portrays that the fractional order model can be applied to describe the continuous drying process.

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Section: Introductionmentioning

confidence: 99%

Mathematical modeling of Brazilian black soybean: Lumped and distributed parameter models

Bissaro,

Defendi,

Aranha

et al. 2023

J Food Process Engineering

Self Cite

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show abstract

“…In addition, the selection of the best model is a very significant step to describe the process behavior and transport phenomena of thin-layer drying substances, including water diffusion and evaporation (Nguyen et al 2019;Onwude et al 2016). Presently, the research of microwave thin-layer drying kinetics is essentially in the field of food, vegetables, and fruits (Bissaro et al 2022;Charmongkolpradit and Luampon 2017;Buzrul 2022). However, there have been few studies of the drying and dynamics of ores.…”

Section: Introductionmentioning

confidence: 99%

Experimental studies for thin-layer model validation and microwave drying characteristics of manganese ore considering parameters optimization

Huang,

Zhou,

Tian

et al. 2023

Preprint

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The extraction and utilization of low-grade manganese ore can alleviate the industrial impact of the extreme lack of high-grade pyrochlore resources. The dry pre-processing of minerals is a necessary condition to ensure the safe and efficient operation of the subsequent extraction process. In this paper, green microwave technology was utilized for studying the dynamics of drying experiments at the different initial moisture content of 10%, 15%, 20%, 25%, 30%, and 35%, respectively. The experimental results explain that the initial moisture content of a mineral was positively correlated with its drying rate. Furthermore, the basic theoretical features and dynamics of microwave drying of manganese ore were discussed by fitting and analyzing experimental data with a model of thin-layer drying dynamics. The average correlation coefficient (R2) of the Quadratic model was 0.976. The RSS values obtained by fitting the Quadratic model were 0.01368, 0.01939, and 0.01986, respectively. Compared to the other two models, the Quadratic model can more accurately describe the microwave drying kinetic process of manganese ore than the other two models. Interestingly, the infrared spectrum tests indicated that microwave drying can basically remove the O-H bond, and the change of mineral weight in the drying process was entirely caused by water loss. Through microscopic characterization of minerals, it has been found that microwave drying can reduce the size of mineral particles, which is beneficial to the subsequent roasting and leaching process. The interesting and important findings from this work can be applied to explore more extraction methods for manganese.

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Mathematical modelling, energy consumption, and quality evaluation of wheat seeds subjected to intermittent drying

Aranha,

Defendi,

Suzuki

et al. 2024

Can J Chem Eng

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This work aims to evaluate the kinetic profile of intermittent drying of wheat seeds using traditional models from the literature and the fractional calculus technique. Furthermore, it aims to verify the application of the intermittent drying process on the amount of antioxidant compounds, protein, and lipid content of the grain, in addition to energy consumption to obtain the desired final moisture content of the wheat. It was verified that the prediction of drying kinetics by Page and fraction order models were similar (modelling efficiency varying between the range of 0.917–0.995, varying the drying condition and wheat cultivar). Regarding antioxidant compounds for the three wheat cultivars, it can be seen that the higher fraction of ethanol (74.0% and 90.36%) used for extraction had greater process efficiency. Regarding the protein content in the three wheat cultivars, lower drying temperatures and intermittency periods result in lower quality losses of material (12.3% for BRS‐Atobá wheat, 9.89% for BRS‐Jacana wheat, and 18.71% for BRS‐Sanhaço wheat). In terms of lipids, it was found that the influence of temperature was greater on the lipid content than on the protein content of the material (for the best drying condition, there were percentage decreases for the best condition of 36.16% for the BRS‐Atobá wheat, 34.9% for BRS‐Jacana, and 52.2% for BRS‐Sanhaço). Regarding energy consumption during the drying process, it can be seen that the conditions used for intermittency and drying time, in addition to the sample conditions, directly impact energy consumption.

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Modeling the drying kinetics of soybeans under intermittent operation in thin layer

Cited by 9 publications

References 29 publications

Mathematical modeling of Brazilian black soybean: Lumped and distributed parameter models

Mathematical modeling of Brazilian black soybean: Lumped and distributed parameter models

Experimental studies for thin-layer model validation and microwave drying characteristics of manganese ore considering parameters optimization

Mathematical modelling, energy consumption, and quality evaluation of wheat seeds subjected to intermittent drying

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