S-REA (spatial reaction engineering approach): An effective approach to model drying, baking and water vapor sorption processes

Putranto, Aditya; Chen, Xiao

doi:10.1016/j.cherd.2015.05.004

Cited by 19 publications

(17 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At the end of drying, the gradient was not noticeable which indicated that the equilibrium condition was nearly attained. Similar profiles were also observed during drying modelled using the spatial reaction engineering approach (S-REA) 25,28,34 . For the temperature profiles, as shown in Figure S2, there was no noticeable gradient of temperature during drying.…”

Section: Mathematical Modellingsupporting

confidence: 56%

“…The reaction engineering approach (REA) was applied to describe the drying kinetics of several formulations of dairy droplets 19,24 . The spatial reaction engineering approach (S-REA) was further implemented to describe several challenging cases of heat and mass transfer [25][26][27][28][29] . Although surface composition plays a vital role in determining the powder functionality, only a few modelling studies have been attempted to predict the surface composition.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

et al. 2017

Self Cite

View full text Add to dashboard Cite

Surface composition of dairy powders plays an important role in determining the functionality. However, the surface composition may be different from the bulk composition because of component migration during drying. In this study, a comprehensive mathematical model has been developed to describe the phenomena. To the best of our knowledge, it is the first mathematical model which predicts the dynamics of surface composition during drying. The model consists of a set of equations of conservation of mass of water, lactose, protein, and fat as well as conservation of heat and momentum in which the effects of diffusion induced material migration and surface activity are incorporated. This model is applicable to describe the kinetics of surface composition of dairy droplets during drying. It suggests that both diffusion and protein surface activity govern the component segregation during drying. The study indicates that the model implementing the measured initial surface composition as the initial conditions generates more realistic profiles than the one using the bulk composition. The modeling confirms that the difference between the surface and bulk composition that occurs prior to drying is not primarily governed by diffusion, but the emulsion's atomization behavior seems to play an essential role in the overrepresentation of fat. © 2017 American Institute of Chemical Engineers AIChE J, 63: 2535–2545, 2017

show abstract

Section: Mathematical Modellingsupporting

confidence: 56%

Section: Introductionmentioning

confidence: 99%

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…This REA model actually can be further applied for spatial (three dimensional) distribution of moisture and temperature by applying some additional equations of conservation of heat and mass transfer on thick products [17,18,24,25] . However, that kind of spatial modeling is not discussed here in this paper as our interest is the determination of activation energy model that is utilizing only thin layers of product.…”

Section: Brief Review Of Reaction Engineering Approach (Rea)mentioning

confidence: 99%

Application of the reaction engineering approach (REA) for modeling of the convective drying of onion

Compaoré

Dissa

Rogaume³

et al. 2016

Drying Technology

Self Cite

View full text Add to dashboard Cite

In this study, the drying of thin layers of the 'Violet de Galmi' onion (a variety mainly grown in West Africa) is presented in this article, along with the Reaction Engineering Approach (REA) modeling for a comprehensive understanding of the drying kinetics.The experiments were conducted on a lab-scale dryer to form thin layer of cylindrical onion slice. By performing this experiment, the standard activation energy is evaluated and modeled. The model is validated by simulating the drying rates under various drying conditions. The comparison of simulation and experimental data is found to be satisfactory. This approach allows the determination of the internal characteristics of the onion for the further studies such as design of solar dryer for onion. Downloaded by [University of Birmingham] at 00:09 24 June 2016 2 NOMENCLATURE A Surface of the product (m 2 ) a w Activity of water Bi Biot number C ps Specific heat of dry mass (J kg -1 K -1 ) C pw Specific heat of water (J kg -1 K -1 ) D AB Water air diffusivity (m 2 s -1 ) H Heat transfer coefficient (W m -2 K -1 ) h m Mass transfer coefficient (m s -1 ) L p Diameter (m) m s Dry mass (kg) P sat Saturation pressure (Pa) R Universal gas constant = 8314.46 J mol -1 K -1 R 2 Coefficient of determination RH b Relative humidity RMSE Root-Mean-Square error T s Temperature at surface (K) T p Temperature of product (K or °C) T b Bulk air temperature (°C) Sh Sherwood number SSE Sum of squared error X Water content (kg water /kg dry mass ) X eq Equilibrium water content (kg water /kg dry mass ) Downloaded by [University of Birmingham] at 00:09 24 June 2016 3 ΔE v Activation energy (J kmol -1 ) ΔE v,b Equilibrium activation energy (J kmol -1 ) ΔH v Latent heat of vaporization (J kg -1 ) ρ v,b Vapor density in bulk air (kg m -3 ) ρ v,s Vapor density at surface (kg m -3 ) ρ v,sat Vapor density at saturation (kg m -3 ) μ air Dynamic viscosity of air(kg m -1 s -1 ) Ψ Fractional coefficient of vapor pressure INTRODUCTIONDrying is a final key process during the manufacturing of products in the food industry, such as fabrication of milk powder, production of drying of cereals and preservation of fruits [1] . Principally, drying removes most of the water content of the product to less than 5%. In addition, it is also an energy-intensive process that commonly requires hot air to allow the product to dry by combining simultaneous transfer of heat and mass between the drying air and the product. Indeed, the drying of food products is a traditional way of preservation of these products. However, as food products are one of the most complex materials in their natural form, then the fundamental understanding of the drying of these food products has not been fully comprehended [2,3] . Many studies have been published on the modeling of drying, but the extent of the differences between formulations of different models is quite significant. Each model of the drying of food products is reasonably effective to correlate experimental data obtained, but limited only to the similar type of food p...

show abstract

“…The set of equations is further called as the spatial reaction engineering approach (S-REA) Putranto and Chen, 2015a).…”

Section: Mathematical Modelling Using the Reaction Engineering Approamentioning

confidence: 99%

Predictions of drying kinetics of aqueous droplets containing WPI-lactose and WPI-trehalose by application of composite reaction engineering approach (REA)

Haque

Adhikari

Putranto

2016

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

S-REA (spatial reaction engineering approach): An effective approach to model drying, baking and water vapor sorption processes

Cited by 19 publications

References 51 publications

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

Application of the reaction engineering approach (REA) for modeling of the convective drying of onion

Predictions of drying kinetics of aqueous droplets containing WPI-lactose and WPI-trehalose by application of composite reaction engineering approach (REA)

Contact Info

Product

Resources

About