Pore network model of drying with Kelvin effect

Maalal, Otman; Prat, Marc; Lasseux, Didier

doi:10.1063/5.0035651

Cited by 24 publications

(20 citation statements)

References 40 publications

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“…is not considered. The enhancement in drying rate due to Kelvin effect is also reported in a recent work using pore-network simulation [66]. It is worth noting that this phenomenon can be regarded as an equilibration process [8].…”

Section: Transition In Drying Regimessupporting

confidence: 75%

Towards the end of drying of granular materials: enhanced evaporation and drying-induced collapse

Wang

Maillet

Pereira

et al. 2021

Preprint

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We experimentally study the drying of loosely packed wet glass beads at low initial water content. The drying rate is found to decrease at the start, corresponding to the decreasing rate period controlled by vapor diffusion, followed by a deviation in drying rate from the diffusion limited evaporation. The propagation of drying front associated with a sharp saturation gradient is identified through both image analysis and magnetic resonance imaging technique. The drying-induced collapse of granular medium is observed and quantified. The concentrated collapse at the end of drying suggests the existence of liquid in the form of liquid bridges in the apparent dry region until the end of drying process. Collapse event is found to be local, i.e., a clear boundary can be identified for each collapse event, below which the loosely packed medium remains intact. This indicates the existence of a saturation gradient in the apparent dry region. The drying dynamics and collapse statistics suggest that the observed transition of drying regimes is due to Kelvin effect. This work demonstrates for the first time the drying enhancement phenomenon due to Kelvin effect even for grains with size of hundreds of micrometers, and provides insights on the drying process of partially saturated granular materials, especially near the final period of evaporation.

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Section: Transition In Drying Regimessupporting

confidence: 75%

Towards the end of drying of granular materials: enhanced evaporation and drying-induced collapse

Wang

Maillet

Pereira

et al. 2021

Preprint

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“…It is favorable to have various pore structures since we can expect different drying behaviors of liquid from the pores for different humidifiers considering that various pore structures among different foams lead to different Kelvin effects. 146 Crystallinity and the crystallization kinetics are the two key variables that affect the foam structure significantly. Figure 21 illustrates that the crystallinity of foams is strongly dependent on NPDR even though there is no significant difference between 1D and 3D foams.…”

Section: D Vs 3d and Effect Of Npdrmentioning

confidence: 99%

Recycling and rheology of poly(lactic acid) (PLA) to make foams using supercritical fluid

2021

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Biodegradable plastics are thought to be the possible directions in managing plastic pollutions. Unfortunately, they are not recycled in most countries since they are designed to decompose even though recycling is a more pragmatic method than landfill or incineration. Thus, it is more constructive to develop methods to recycle biodegradable plastics or to develop biodegradable yet recyclable plastics. In this study, we used cutlery with a composite of poly(lactic acid) (PLA) and talc. The possibility to recycle it to make foams was studied even though it will have lowered mechanical strength from the recycling process as it is less significant for this product. Tensile properties of solid PLA and foams showed no significant decrease in the strength up to three processes of compression molding and foaming. We performed shear rheometry to determine the thermal stability and dependences of the complex viscosity on frequency and temperature. The magnitude of the complex viscosity dramatically increased with decreasing frequency and such an upturn increased with temperature, but time-temperature superposition was valid at high temperatures. The extensional rheometry showed no strain hardening, but physical foaming using supercritical carbon dioxide (CO 2 ) could still occur, and the operating conditions to obtain various foamed structures were determined. We also compared the effects of one-directional against three-dimensional expansion. Overall, the concentration of CO 2 in PLA and crystallinity of the foams are the two key variables to describe the bulkiness of foams. Surprisingly, the lower the CO 2 concentration, the bulkier the foams at any sorption temperature and pressure.

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“…In this case, the molecules interact very often with the walls of the container. Knudsen diffusion (D K ) is presented in Equation ( 14); d fp is the mean free path; R the gas constant; T the temperature (in this case assumed equal to 293 K); and M the molecular mass (g), (Maalal et al, 2021).…”

Section: Mass Transfermentioning

confidence: 99%

“…In this case, the molecules interact very often with the walls of the container. Knudsen diffusion ( D K ) is presented in Equation (14); d fp is the mean free path; R the gas constant; T the temperature (in this case assumed equal to 293 K); and M the molecular mass (g), (Maalal et al., 2021).

\begin{equation}\;{D_{\rm{K}}} = \frac{{{d_{fp}}}}{3}\;\sqrt {\frac{{8RT}}{{{{\pi}}M}}} \end{equation}

In another approach, Caccavale et al.…”

Section: Drying Theory and Mechanismmentioning

confidence: 99%

Emerging drying techniques for food safety and quality: A review

Fathi

Ebrahimi

Matos

et al. 2022

Comp Rev Food Sci Food Safe

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The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf‐life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf‐life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high‐quality and low‐cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf‐life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds.

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Pore network model of drying with Kelvin effect

Cited by 24 publications

References 40 publications

Towards the end of drying of granular materials: enhanced evaporation and drying-induced collapse

Towards the end of drying of granular materials: enhanced evaporation and drying-induced collapse

Recycling and rheology of poly(lactic acid) (PLA) to make foams using supercritical fluid

Emerging drying techniques for food safety and quality: A review

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