CFD numeric simulation to obtain the proper parameters of corozo drying (Bactris guineensis)

Villegas, Jonathan Fabregas; Cruz, Henry Santamaria De La; Altamar, Fabio Bermejo; Lozano, Wilman Orozco

doi:10.12988/ces.2017.7767

Cited by 4 publications

(3 citation statements)

References 12 publications

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“…The final characteristics of dried foods are critical for consumer attributes. Increasing the knowledge about drying regimes or supplies for different food materials, especially to reduce the time and temperature of drying, leads to improving/preserving the nutritional characteristics of food (Cârlescu, Arsenoaia, Roşca, & ţenu, 2017; Castro, Mayorga, & Moreno, 2018; Elmas, Varhan, & Koç, 2019; Moghaddam, Pero, & Askari, 2017; Sumic et al, 2016; Villegas, De La Cruz, Altamar, & Lozano, 2017; Wani et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Energy consumption computing of cold plasma‐assisted drying of apple slices (Yellow Delicious) by numerical simulation

Nedamani

Hashemi

2022

J Food Process Engineering

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Energy consumption is a great challenge during fruit drying. New techniques such as cold plasma are used as pretreatment or the main treatment for food drying. In this work, apple drying with cold plasma was investigated with COMSOL simulation. Two treatments were designed: (a) traditional air drying at 60 C and 0.5 m/s airflow, and (b) cold plasma treatment at 100 W, and 60 Hz with laminar airflow at 60 C and 0.5 m/s. The samples were two apple slices with a 6 cm diameter and 0.3 cm thickness. Results show that plasma technology without airflow does not have an effective role in drying. But the combination of plasma and airflow drying reduced the drying time from the 9,600 s to 3,600 s. The plasma-treated samples reached a constant moisture content faster than the air-dried samples. The energy consumption of drying with plasma was 85-fold lower than a traditional air-drying method. The shrinkage of plasma-treated samples was low and the total shrinkage was near the undried sample (0.008). Cold plasma probably can reduce the energy consumption, drying time, and final drying costs of fresh food drying. Practical applicationDrying with a combination of methods can reduce the processing time. In this work, the plasma technology was combined with air drying and the results show lower process time, lower shrinkage, and lower energy consumption. Plasma technology in combination with traditional air drying can reduce the drying time of food material from 9,600 s to 3,600s. The energy consumption of plasma drying was significantly lower than air drying. It can be concluded from these results that this drying method can be applied to study the drying of different types of food material.

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Section: Introductionmentioning

confidence: 99%

Energy consumption computing of cold plasma‐assisted drying of apple slices (Yellow Delicious) by numerical simulation

Nedamani

Hashemi

2022

J Food Process Engineering

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“…Several studies have been carried out both by simulations and experimental facilities. These studies include the ones performed by Cârlescu et al [22], Villegas et al [23], Lemus-Mondaca et al [14,24], Han et al [25], Gómez and Ochoa [26], Ozgen [27], Mohan [16], Lamnatou [21], among many others.…”

Section: Introductionmentioning

confidence: 99%

3D Computational Fluid Dynamics Analysis of a Convective Drying Chamber

et al. 2022

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The drying industry has grown considerably due to the tremendous demand for non-perishable food. Convective drying is one of the most popular equipment in the drying industry (food, chemical, pharmaceutical, etc.). One of the drawbacks of this equipment, when used for convective drying, is the non-uniformity in the final product quality. This study presents the development of a numerical model through Computational Fluid Dynamics (CFD). The drying chamber of a heat pump dryer is assessed from the perspective of drying air velocity and temperature profiles. The model was developed by solving different transport phenomena-related equations. The established methodology was set up to evaluate how the drying air velocity and temperature distribution affect the drying chamber. These results will define if there is a need to redesign it. The air velocity and temperature profile results show a need to redesign the chamber. Only trays 2, 3, and 4 are the ones that would achieve the drying of the products. The proposed solution is to implement air distributors or modify the tray positioning to make the drying air and temperature distribution homogeneous.

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“…Therefore, it is of great interest to perform an analysis of the process of turbulent flow and air distribution in a fully three-dimensional way, which implies a load not negligible on both computational and in the features and scope of the model [5]. A complete model of the drying process must take into consideration the interaction between heat-and-mass transfer within the material to be dried and the transfer to the drying air flow [9], several studies have been carried out in these aspects and their combinations, both at the simulation of models and at experimental levels performed by Cârlescu et al [10], Villegas et al [11], Lemus-Mondaca et al [5] ( [12]), Han et al [13], Gómez & Ochoa [14], Ozgen [15], Mohan [6], Lamnatou [9] among many others.…”

Section: Introductionmentioning

confidence: 99%

Numerical Analysis of a Convective Drying Chamber from Drying Air Velocity and Temperature Perspective

Gomez¹,

Velasco²,

Ratkovich³

et al. 2018

Proceedings of the 3rd World Congress on Momentum, Heat and Mass Transfer

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The drying industry has been growing considerably due to the great demand to have non-perishable food. Convective drying is one of the most popular equipment on drying industry (food, chemical, pharmaceutical, etc.). One of the drawbacks of this equipment when it is used for convective drying, is the non-uniformity in the final product quality. This study presents the development of a mathematical model trough Computational Fluids Dynamics (CFD). The drying chamber of a heat pump dryer is assessed from a drying air velocity and temperature profiles perspective. The model was developed solving different transport phenomena related equations. The established procedure was set up with the aim of evaluating the distribution of drying air velocity and temperature on the drying chamber to define the need of redesigning it. The profile results of the air velocity and the temperature show that, in fact there is a need to redesign the chamber. Only trays 2, 3, and 4 are the ones that could achieve the drying of the products. The proposed solution is to implement air distributors or to modify the tray positioning to make the distribution of the drying air and temperature homegeneous.

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CFD numeric simulation to obtain the proper parameters of corozo drying (Bactris guineensis)

Cited by 4 publications

References 12 publications

Energy consumption computing of cold plasma‐assisted drying of apple slices (Yellow Delicious) by numerical simulation

Energy consumption computing of cold plasma‐assisted drying of apple slices (Yellow Delicious) by numerical simulation

3D Computational Fluid Dynamics Analysis of a Convective Drying Chamber

Numerical Analysis of a Convective Drying Chamber from Drying Air Velocity and Temperature Perspective

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