Modelling of moving drying process and analysis of drying characteristics for germinated brown rice under continuous microwave drying

Shen, Liuyang; Zhu, Yong; Liu, Chenghai; Wang, Lei; Liu, Hui; Kamruzzaman, Md.; Chai, Linna; Zhang, Youpeng; Zheng, Xianzhe

doi:10.1016/j.biosystemseng.2020.05.002

Cited by 55 publications

(39 citation statements)

References 66 publications

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“…where is the moisture content (kg/kg wet base), is the sample density (kg/m 3 ) and is the molecular mass of water (kg/mol), D in Eq. 3is the diffusion coefficient and is defined as (Shen et al, 2020)…”

Section: Mass Transfer Equationmentioning

confidence: 99%

“…The local heat (ℎ ) and mass (ℎ ) transfer coefficients along the interface between the channel flow and injera are defined by utilizing the following equations (Shen et al, 2020),…”

Section: Boundary Conditionsmentioning

confidence: 99%

“…The moisture concentration (c) is related to the wet base moisture content according to ( Law et al, 2016 ),

where

is the moisture content (kg/kg wet base),

is the sample density (kg/m 3 ) and

is the molecular mass of water (kg/mol), D in Eq. (3) is the diffusion coefficient and is defined as ( Shen et al, 2020 ),

where

represent vapor-air diffusivity and

gas saturation. The velocity field (

) was obtained from Darcy's law ( Datta, 2007a ) and defined as

where Δ p is the pressure gradient,

the permeability of the fluid as shown in Eq.…”

Section: Mathematical Model Developmentmentioning

confidence: 99%

“…Based on the descriptions given in Section 2.2 and Fig. 1 , the energy and mass boundary conditions are given by

The local heat (

) and mass (

) transfer coefficients along the interface between the channel flow and injera are defined by utilizing the following equations ( Shen et al, 2020 ),

2 0.552

where

is the effective thermal conductivity of injera (W/mK) and L is the characteristic length (cm). The Reynolds number ( Re ), Prandtl number ( Pr ) and Schmidt number ( Sc ) in Eqs.…”

Section: Mathematical Model Developmentmentioning

confidence: 99%

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Modeling and simulation of heat and mass transfer in an Ethiopian fresh injera drying process

Solomon

Fanta

Delele

et al. 2021

Heliyon

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In this paper, we developed a mathematical model to simulate the heat and mass transfer during the convective drying of injera. The coupled set of heat and moisture partial differential equations (PDEs) were numerically solved by the finite element method (FEM) using COMSOL Multi-physics, 5.5. To validate the simulated results, drying experiments were performed using a tunnel dryer at two air temperatures (313.15 and 333.15 K) and velocities (0.25 and 0.5 ms −1). The predicted versus the experimental results showed a very good agreement with a coefficient of determination, 2 > 0.95 for both temperature and moisture ratio and a Root Mean Square Error, RMSE < 0.05 for moisture ratio and <3.5 K for temperature. The predicted temperature and moisture ratio distributions of the injera at different times and positions (thickness and diameter) clearly showed the uniformity of drying. The time required to reduce the moisture ratio of injera from 1 (-) to 0.03 (-) at a temperature of 333.15 K, relative humidity of 11% and air velocity of 0.5 ms −1 was 125 min. Both temperature and velocity have a significant effect on moisture reduction when drying was conducted (p < 0.05). The interaction effect between them also indicates a significant difference (p < 0.05) in the moisture removal rate of injera.

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Section: Mass Transfer Equationmentioning

confidence: 99%

“…The local heat (ℎ ) and mass (ℎ ) transfer coefficients along the interface between the channel flow and injera are defined by utilizing the following equations (Shen et al, 2020),…”

Section: Boundary Conditionsmentioning

confidence: 99%

“…The moisture concentration (c) is related to the wet base moisture content according to ( Law et al, 2016 ),

where

is the moisture content (kg/kg wet base),

is the sample density (kg/m 3 ) and

is the molecular mass of water (kg/mol), D in Eq. (3) is the diffusion coefficient and is defined as ( Shen et al, 2020 ),

where

represent vapor-air diffusivity and

gas saturation. The velocity field (

) was obtained from Darcy's law ( Datta, 2007a ) and defined as

where Δ p is the pressure gradient,

the permeability of the fluid as shown in Eq.…”

Section: Mathematical Model Developmentmentioning

confidence: 99%

“…Based on the descriptions given in Section 2.2 and Fig. 1 , the energy and mass boundary conditions are given by

The local heat (

) and mass (

) transfer coefficients along the interface between the channel flow and injera are defined by utilizing the following equations ( Shen et al, 2020 ),

2 0.552

where

is the effective thermal conductivity of injera (W/mK) and L is the characteristic length (cm). The Reynolds number ( Re ), Prandtl number ( Pr ) and Schmidt number ( Sc ) in Eqs.…”

Section: Mathematical Model Developmentmentioning

confidence: 99%

See 2 more Smart Citations

Modeling and simulation of heat and mass transfer in an Ethiopian fresh injera drying process

Solomon

Fanta

Delele

et al. 2021

Heliyon

View full text Add to dashboard Cite

show abstract

“…The models developed also support investigating the influence of various process parameters on heating uniformity (Wang, Luechapattanaporn, Wang, & Tang, 2012). The researchers used the COMSOL Multiphysics model coupled with Maxwell's equation and heat transfer to predict the heat and mass transfer in agricultural produce such as germinated brown rice (Shen et al, 2020) and potato (Geedipalli, Rakesh, & Datta, 2007). Based on this, the objective of this study is to suggest a predictive analytical 3‐D model based on coupled Maxwell's equation and heat transfer equation to simulate the heating process of dragon fruit during microwave and convective (hot air) drying process.…”

Section: Introductionmentioning

confidence: 99%

Heat transfer analysis of convective and microwave drying of dragon fruit

Raj

Dash

2021

J Food Process Engineering

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The purpose of this study was to develop a predictive three‐dimensional analytical model for predicting the temperature profile during microwave and convective drying of dragon fruit. A combined electromagnetic (Maxwell's equation) and heat transfer model was used for modeling of microwave drying. This heat transfer modeling is applicable to describe the thermal dissipation during the microwave and convective drying of agricultural produces. In this process, the dragon fruit cube of 15 mm was dried at a microwave power of 200, 400, and 600 W during the microwave drying process and hot air temperature of 60°C during the convective drying process. During microwave drying, the core or center temperature was maximum compared with the temperature at the surface of the dragon fruit cube. The predicted temperature at the center of the dragon fruit cube exposed to the microwave power of 200, 400, and 600 W for 60 s of drying time was 34.67, 44.34, and 54.02°C, respectively. In convective drying, the temperature at the edges was higher than the temperature at the center point of the dragon fruit cube. During convective drying, the fruit sample attained the maximum temperature of 60°C after being exposed to hot air for 8 min. The RMSE and χ2 values between experimental and model projected values were less than 0.988 and 0.029 in microwave drying and less than 0.891 and 0.018 in convective drying, indicating that the model projected values were in good agreement with the experimental values. Practical Applications The importance of thermal processes in deciding the safety and quality of food products is emergent. This model can predict food product temperature distribution during the hot air drying and microwave drying of Dragon fruit cubes. The economy of the drying process is often influenced by the nature and operation of these processes and hence modeling of the drying process is a crucial factor for the industry. These results can be used to quantify heat and moisture distribution, as well as to monitor the drying process of fruits and vegetables, saving energy and time.

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Factors Influencing Microwave Drying

Jiang,

Lin

2024

Food Engineering Series

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Modelling of moving drying process and analysis of drying characteristics for germinated brown rice under continuous microwave drying

Cited by 55 publications

References 66 publications

Modeling and simulation of heat and mass transfer in an Ethiopian fresh injera drying process

Modeling and simulation of heat and mass transfer in an Ethiopian fresh injera drying process

Heat transfer analysis of convective and microwave drying of dragon fruit

Factors Influencing Microwave Drying

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