Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution

The objective of this work was to apply a diffusive model to describe the drying of melon peels and use them to analyze the process for various operating conditions. For this, a numerical solution was developed considering shrinkage and diffusivity as a function of the local moisture content. This solution was obtained considering a boundary condition of the third kind. In the present work, drying of melon peels was carried out in an oven (with and without osmotic pretreatment) at temperatures of 60 and 70 C. The osmotic pretreatments were carried out in binary solutions (sucrose and distilled water) with 20 Brix at a ratio of 1:3 (g/g) (peel to solution).According to the statistical indicators obtained, the model proposed adequately fitted to the experimental data, providing values for the chi-square and the coefficient of determination of 7.682 Â 10 À4 to 2.356 Â 10 À3 and .99953-.99982, respectively.Both pretreatment and temperature influenced the drying parameters of the process.

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Analysis of drying of melon peels using numerical solution of the diffusion equation

Pereira

Farias

Silva

et al. 2023

J Food Process Engineering

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The Analytical Theory of Water Activity in the Paddy Rice Drying Process

Wang,

Li,

Zhang

et al. 2024

Agronomy

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Drying involves the evaporation of moisture, accompanied by simultaneous heat transfer, mass transfer, and momentum transfer. While the diffusion law is considered an applicable model for explaining the drying phenomenon, the actual drying process cannot be accurately predicted using an analytical solution with a constant diffusion coefficient. Energy efficiency in the drying process is low due to an insufficient understanding of the mechanisms governing moisture migration from solids to air. The development of drying theory has stalled due to an unsolvable discrepancy between experimental results and analytical results. This study analyzes the effect of the binding energy of moisture in paddy rice on the diffusion coefficient. The theoretical relationship between water activity and drying rate in paddy rice was investigated, and the drying process was successfully explained by analyzing free energy transfer and transition theory. The mechanism of rice grain drying was described using a new theoretical solution for the drying process. These results provide new insights into the development of a scientific evaluation standard for assessing the efficiency of actual drying processes.

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Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution

Cited by 2 publications

References 37 publications

Analysis of drying of melon peels using numerical solution of the diffusion equation

Analysis of drying of melon peels using numerical solution of the diffusion equation

The Analytical Theory of Water Activity in the Paddy Rice Drying Process

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