A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD

Turgut, Sebahattin Serhat; Küçüköner, Erdoğan; Feyissa, Aberham Hailu; Karacabey, Erkan

doi:10.1016/j.ifset.2021.102727

Cited by 15 publications

(4 citation statements)

References 59 publications

(92 reference statements)

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“…OH has been extensively researched for a variety of different foods or food systems (Goullieux & Pain, 2014;Khodeir et al, 2021;Kim et al, 2020;Turgut et al, 2021;Varghese et al, 2014). However, studies on the OH of chicken are primarily focused on the determination of electrical properties and some pre-treatment options (Patel et al, 2018;Sarang et al, 2007Sarang et al, , 2008Tulsiyan et al, 2008).…”

Section: Abbreviationsmentioning

confidence: 99%

Simulation and parametric sensitivity evaluation for ohmic heating of chicken breast

2022

Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)

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The objective of the present study is to assess the global sensitivity (using Response Surface Methodology) of chicken meat and cooking medium temperatures during ohmic heating against uncertainties in chicken meat properties (specific heat capacity, thermal conductivity, and electrical conductivity), the concentration of the salt solution, applied voltage, and surrounding air temperature, as well as the heat transfer coefficient to the air. To achieve this, a mechanistic model for ohmic heating of chicken meat in salt solution was developed by coupling heat transfer, laminar fluid flow, and electric field. The numerical solution was carried out using COMSOL Multiphysics® v5.6. The developed model's accuracy was validated by comparing the experimental data obtained at two different voltages (120 and 180V) and salt concentrations (0.2 and 0.4%) of the heating solution. The model predictions were in good agreement with experimental data. According to the results, special care should be given during ohmic heating of meat samples to avoid under-processing that may occur on sample surfaces. From the sensitivity analysis, chicken electrical conductivity, applied voltage, and brine concentration are the main factors affecting the chicken core and surface temperatures, as well as heating rate. On the other hand, properties related to the surrounding air (overall heat transfer coefficient and temperature) had no significant impact on neither chicken temperature nor its heating rate.

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Section: Abbreviationsmentioning

confidence: 99%

Simulation and parametric sensitivity evaluation for ohmic heating of chicken breast

2022

Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)

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“…Ohmic heating is also known as a homogeneous, fast, and efficient method (Fadiji et al, 2021). Because of these positive properties, the ohmic heating process is used in different food applications such as heating (Shinwari & Jindal, 2015), thawing (Cevik & Icier, 2021), evaporation (Ariç Sürme & Sabancı, 2021), cooking (Tian et al, 2020), drying (Turgut et al, 2021), and extraction (Cilingir et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating

Göksu

Duran

Çilingir

et al. 2022

Food Processing Preservation

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Pectin is a complex heteropolysaccharide found in the primary cell wall and intercellular regions of all higher plants (Giri, 2016).The chemical structure of pectin may show different properties depending on its source, location in the plant, and extraction method (Müller-Maatsch et al., 2016). Pectin is composed of polymers rich in D-galacturonic acid and a significant amount of 13 different monosaccharides such as L-rhamnose, D-arabinose, and Dgalactose (Lara-Espinoza et al., 2018). Pectin is widely used in food and biomedical applications as a gelling agent, stabilizer, thickener, brightener, corrosion inhibitor, and emulsifier (Belkheiri et al., 2021;Martău et al., 2019). Citrus peels and apple pulp are known to be pectin-rich food waste materials (Schiewer & Patil, 2008).Güzel and Akpınar (2017) studied pectin production from lemon, orange, grapefruit, and tangerine peels and reported

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“…This thermal drying method is used as the main principle for many dryer types and has received wide attention in Effects of object shape and material the literature. Experimental and numerical studies were done for CD in different dryer types and combined as a supplementary process with other drying methods (Ullah et al, 2016;Kroehnke et al, 2018;Simo-Tagne et al, 2020;Bahammou et al, 2021;Ture and Chandramohan, 2021;Turgut et al, 2021), to investigate the complex structure of simultaneous coupled heat and mass transfers (HMTs) and other drying characteristics during processes. In recent years, numerical studies on HMT of porous bodies and food processing have taken an important place in literature because of their feasibility and lower costs than experimental studies, and with the rapid progress of computer programs and simulations, numerical studies have begun to obtain more accurate and precise results.…”

Section: Introductionmentioning

confidence: 99%

Convective drying performance of porous moist objects under turbulent flow conditions: effects of object shape and material

Çoban

Selimefendigil

Öztop

2021

HFF

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Purpose The purpose of this paper is to examine the coupled heat and mass transport of different shaped porous moist objects in a rectangular channel under the effects of convective drying. Numerical simulations were performed under turbulent conditions for cylindrical, triangular and rectangular shaped different food products in a two-dimensional channel. Design/methodology/approach Finite element method was used for the unsteady problem and, effects of drying air velocity (AV) and temperature on transport mechanism were evaluated. Three different food materials were used for the circular shaped object and drying performance of the products under different conditions was compared. Findings Results showed that, changing the air temperature has an important effect on drying for all shaped objects and all materials. The same effect was seen for the AV as, increasing the velocity had positive effects on drying. Two identical objects were placed in the channel one behind the other, and this configuration showed that location of the object in the channel is also important for drying. The moisture content in the object at the front is lower than in the object behind at the end of drying. Originality/value This paper can provide technical support to optimize drying performance in the industry with comprehensive data for the process.

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A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD

Cited by 15 publications

References 59 publications

Simulation and parametric sensitivity evaluation for ohmic heating of chicken breast

Simulation and parametric sensitivity evaluation for ohmic heating of chicken breast

Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating

Convective drying performance of porous moist objects under turbulent flow conditions: effects of object shape and material

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