CFD Model of Apple Atmospheric Freeze Drying at Low Temperature

Li, S.; Stawczyk, J.; Zbiciński, Ireneusz

doi:10.1080/07373930701438907

Cited by 38 publications

(17 citation statements)

References 6 publications

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“…Most of these articles deal with improvements of the AFD process by the use of heat pump application to enhance economy aspects or final product quality, or by spout and fluidized beds with and without immersion adsorbents, pulverization by spray, set-up temperature programs, and ultrasound applications as drying strategies to accelerate AFD. Theoretical mathematical modeling [128][129][130] is an interesting strategy to understand the AFD process and simulate it under diverse conditions, to tackle AFD concrete problems on a solid basis. To end, it was surprising to see that little attention has been paid in some published works to verify that actual freeze-drying instead of air-drying of a frozen product was happening through all the process under atmospheric pressure.…”

Section: Pretreatments and Process Intensificationmentioning

confidence: 99%

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Freeze-Drying of Plant-Based Foods

Bhatta

Janežić

Ratti

2020

Foods

230

103

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Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for ‘natural’ and ‘organic’ products is, however, strongly growing as well as the consumer’s demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.

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Section: Pretreatments and Process Intensificationmentioning

confidence: 99%

“…Apple cubes [128] To illustrate the construction and validation process of a CFD model at process temperatures below 0 • C.…”

Section: Plant-based Food Objectives Conclusionmentioning

confidence: 99%

Freeze-Drying of Plant-Based Foods

Bhatta

Janežić

Ratti

2020

Foods

230

103

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“…Rahman et al (2009) also suggested a method based on the thermal properties of the product and used the analogy between Nusselt and Sherwood numbers to predict the drying rate in AFD. A similar approach was taken by Li et al (2007), where a CFD model for an AFD process of apple was developed. When also working on the AFD of apple cubes, Stawczyk et al (2007) observed that no first drying stage or constant drying rate occurred, and the complete dehydration process was controlled by internal water diffusivity.…”

Section: Introductionmentioning

confidence: 99%

Model-based investigation into atmospheric freeze drying assisted by power ultrasound

Santacatalina

Fissore

Cárcel

et al. 2015

Journal of Food Engineering

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“…In this paper, two simulation approaches have been developed. First, consider a distinct porous medium based on the uniformly retreating ice front (URIF) model [13] with the assumption of an equilibrium at the ice front interface. The interface divides the entire region into two parts -one containing ice while the other is a dry region.…”

Section: Problem Descriptionmentioning

confidence: 99%

CFD Simulation of Capillary Condensation during Freeze Drying of Porous Material

Ghajar

Hashemabadi

2011

Chem Eng & Technol

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The formation and distribution of condensed vapor during the freeze drying of porous polymer hydrogels are numerically evaluated. The sublimation-condensation model is developed by CFD simulation to investigate phase change in the freeze drying process. Scanning electron microscopy (SEM) was used to investigate the structure of cross-linked gelatine and an idealized geometry model was applied to determine interconnected pore structure. The simulation explores the influence of various parameters on condensation and drying rate, including temperature, pressure, pore diameter, liquid volume fraction, and porosity. The optimum temperature is estimated to enhance drying rate and decrease condensation in the freeze drying process. The results show that condensation in porous materials depends on capillary forces and cause invasion percolation patterns.

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CFD Model of Apple Atmospheric Freeze Drying at Low Temperature

Cited by 38 publications

References 6 publications

Freeze-Drying of Plant-Based Foods

Freeze-Drying of Plant-Based Foods

Model-based investigation into atmospheric freeze drying assisted by power ultrasound

CFD Simulation of Capillary Condensation during Freeze Drying of Porous Material

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