Modelagem e simulação da desidratação osmótica em pedaços de abacaxi utilizando o método de elementos finitos

Borsato, Dionísio; Moreira, Ivan; Nobrega, Marcelo M.; Moreira, Mariete Barbosa; Silva, Rui Sérgio dos Santos Ferreira da; Bona, Evandro

doi:10.1590/s0100-40422009000800023

Cited by 6 publications

(5 citation statements)

References 13 publications

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“…It is observed either in Table 6 or  variance explained of 99.98 %. Although values of diffusion coefficients were not found in the literature searched for pineapple residues, these values are comparable to those found for pineapple in general (RAVULA et al, 2017;BAPTESTINI et al, 2016;FURTADO et al, 2014;MINAEI et al, 2011;BORSATO et al, 2009;MIRZAEEE et al, 2009). (1/T)×1000…”

Section: Resultssupporting

confidence: 72%

Drying kinetics of pineapple agro-industrial residues: a new approach

Filho

Martins

Mata

et al. 2020

BJD

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Drying kinetics of pineapple agro-industrial residues was studied using thin-layer of product at 40℃, 50℃, 60℃ and 70℃, and airflow rate of 1.5 m/s. The diffusion model was modified and fitted to experimental data of moisture ratio of pineapple residue to estimate the diffusion coefficient as function of temperature, and a good fitting of Arrhenius equation was obtained, with a variance explained of 99.98 %. Values of diffusion coefficients varied in the range from 4.82 × 10 −10 m 2 ⁄s to 11.17 × 10 −10 m 2 ⁄s, approximately. A modification was implemented in the Page's equation to include the diffusion effects explicitly, leading to a less empirical and simpler model to describe drying kinetics of pineapple residue. The model presented in this work proved to be adequate to predict drying ratio of pineapple residue, if the material layer thickness is 1.0 cm, under the drying conditions used.

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Section: Resultssupporting

confidence: 72%

Drying kinetics of pineapple agro-industrial residues: a new approach

Filho

Martins

Mata

et al. 2020

BJD

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“…The cross coefficients being smaller than the main coefficients means that the gradient diffusion is more important than the diffusion due to the interference from a solute in the flow of the other one. 12,25,26 The main diffusion coefficient for potassium was slightly higher than the sodium coefficient. The results were expected since they consider that the diffusion of salts in biosolids takes place within the occluded water presenting higher diffusion coefficients for the potassium ions.…”

Section: Resultsmentioning

confidence: 96%

3D Simulation and Artificial Neural Networks Application in the Diffusion Study of Champignon Mushroom/Solution Interface During the Salting

Bordin¹,

Silva²,

Galvan³

et al. 2022

J. Braz. Chem. Soc.

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The influence of the film formed during the salting of champignon mushrooms with brine containing NaCl and KCl was modeled using the finite elements method (FEM). It was verified that the film formed on the mushroom surface had a greater influence in the static salting since the diffusion of the ions was 7.5-fold smaller in this system than in the stirred salting. The application of self-organizing maps showed that the ions diffusion along the surface of the solid presented a heterogeneous occurrence and depended on the region for both static and stirred salting. A direct relation was observed among the mushroom surface morphology, the salts diffusion behavior, and the film formation. In addition, the film was not completely extinguished in the stirred system, although it has a minimal influence as the film formation is also dependent on the biosolid surface.

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“…Because the super‐modified simplex is a constrained method with restrictions, the upper and lower limits of each parameter were established based on literature data (Borsato et al . ) and preliminary tests, which indicate that the convergence to the values of diffusion coefficients occurs in the range listed in Table . Faster convergence is achieved during the optimization of the variables as the limit range is more restricted.…”

Section: Methodsmentioning

confidence: 93%

“…The moisture content was determined by drying to a constant weight at 105C, 984.25 Association of Official Analytical Chemist (AOAC) method (Richardson ; AOAC ), and the sugar content was determined using an Abbe refractometer model type WYA 2WA‐J (Borsato et al . ).…”

Section: Methodsmentioning

confidence: 97%

See 1 more Smart Citation

Multicomponent Diffusion during Osmotic Dehydration Process in Melon Pieces: Influence of Film Coefficient

Angilelli

Orives

Silva

et al. 2014

Journal of Food Processing and Preservation

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The water loss and sugar gain modeling during the dehydration process is useful as a technique for predicting the operating conditions and the process time. The transfer of sucrose and fructooligosaccharides (FOSs) to melon and water to solution was modeled based on generalized form of Fick's second law for simultaneous diffusion and resolved by the finite element method using the software package COMSOL Multiphysics 3.2. The diffusion coefficients, the mass transfer coefficient and the Biot number were determined using the simplex optimization method by minimizing the percentage errors. The optimized main diffusion coefficients were 21.07 × 10 −11 m 2 /s for sucrose, 15.60 × 10 −11 m 2 /s for water and 8.96 × 10 −11 m 2 /s for FOS. The simulation results exhibited good fits to the experimental values, which validates the model predictive ability. The developed system for diffusion simulating water and solutes will enable control and modulation of the sucrose and FOS content in melon pieces. PRACTICAL APPLICATIONSThe use of functional sugars in fruits generates a new range of food taking into account the growing consumer market of these products. The study of processes involved in osmotic dehydration, as well as mass transfer simulation and modeling, is a useful predictive tool for the food industry, for assisting in the process time optimization among other variables involved.

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Modelagem e simulação da desidratação osmótica em pedaços de abacaxi utilizando o método de elementos finitos

Cited by 6 publications

References 13 publications

Drying kinetics of pineapple agro-industrial residues: a new approach

Drying kinetics of pineapple agro-industrial residues: a new approach

3D Simulation and Artificial Neural Networks Application in the Diffusion Study of Champignon Mushroom/Solution Interface During the Salting

Multicomponent Diffusion during Osmotic Dehydration Process in Melon Pieces: Influence of Film Coefficient

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