Convective drying simulation of banana slabs considering non-isotropic shrinkage using FEM with the Arbitrary Lagrangian–Eulerian method

Seyedabadi, Esmaeel; Khojastehpour, Mehdi; Abbaspour‐Fard, Mohammad Hossein

doi:10.1080/10942912.2017.1288134

Cited by 25 publications

(12 citation statements)

References 47 publications

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“…Seyedabadi, Khojastehpour, and Abbaspour-Fard (2017) and Singh and Heldman (2014), T air is the oven air temperature, k c refers to the mass transfer coefficient (m/s), λ is the latent heat of moisture evaporation (J/kg), given as a function of temperature in Equation ( 11) (Seyedabadi et al, 2017), and c b is the outside air moisture concentration (mol/m 3 ).…”

Section: Simulation Set-upmentioning

confidence: 99%

“…The axial shrinkage (A sh Þ and radial shrinkage (R sh ) of fresh PA banana are defined in Equations ( 15) and ( 16) (Seyedabadi et al, 2017) based on measuring the changes in thickness (W) and length (L). This was done using a digital Vernier caliper (model 101-2601) as shown in Figure 5 (Barat, Fito, & Chiralt, 2001)…”

Section: Specific Energy Consumption and Shrinkage Of Pa Bananamentioning

confidence: 99%

“…Forced convection is necessary for effecting moisture removal from the boundary of the PA banana (Jamradloedluk, Nathakaranakule, Soponronnarit, & Prachayawarakorn, 2007). In previous works, Seyedabadi et al (2017) found that %A sh and %R sh of banana samples indicate different shrinkages in axial and radial directions, so they assumed that isotropic shrinkage was no longer valid in their mathematical models. Moreover, they found that both %A sh and %R sh take place in an almost linear pattern for all drying temperatures, and less shrinkage occurs in both axial and radial directions as the drying temperature increases.…”

Section: Shrinkage Of Pisang-awak Bananamentioning

confidence: 99%

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Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

Puangsuwan

Jumrat

Muangprathub

et al. 2021

J Food Process Engineering

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The purpose of this study was to develop the prototype drying system for drying the Pisang-Awak (PA) banana. It was designed and implemented to study the drying kinetics in each drying mode: hot air drying (HA), infrared drying (IR), and hybrid drying (Hy). The experimental results were fit with simulation results from the finite element method (FEM). Two statistical parameters, the coefficient of determination R 2 and the root mean square error RMSE ð Þ, were used to assess the fit between experimental results and simulation results, and their respective ranges were 0.960-0.997 and 0.014-0.050. For PA banana drying the most suitable drying mode is hybrid, combining 1.5 m/s flow of hot air and IR heating at 60 C drying temperature. The axial and radial shrinkages of PA banana were the largest in Hy mode at 60 C, namely 18.2 and 27.3%, respectively, and this choice gave the best/lowest specific energy consumption (SEC) for drying performance and the best final dried PA banana. Practical ApplicationsThe understanding of the drying kinetics and shrinkage properties of the dried PA banana is important for the choice of drying process because these reflect the quality of the dried product and help an engineer to design the drying system. Therefore, the empirical mathematical modeling of the drying process serves a crucial role in the food industry sector. These results can be used to quantify temperature and moisture content as functions of drying time to monitor the drying process of PA banana, saving energy and time. | INTRODUCTIONIn the years 2017-2019, the top three produced bananas in Thailand were Pisang-Awak (PA) banana, Banana, and Pisang-Mas banana, at respectively 3,993, 903, and 670 ktons (Department of Agricultural Extension, n.d.). The PA banana is an economic plant widely used in Thai dessert recipes. Consuming two such bananas can give enough energy for up to 90 min of exercise, with also large doses of dietary fiber, vitamins, and minerals. Benefits of bananas to the human body include reducing bad breath, providing anti-oxidants, and relief to constipation, morning sickness, hemorrhoids, obesity, high blood pressure, broken capillaries, and so on (Robinson & Galan Sauco, 2011).Growing bananas gives year-round production in Thailand, but in some seasons the production can exceed the demand, while the shelf life of bananas is only 5 to 7 days before spoilage by the enzymes in them (Naknaen, Charoenthaikij, & Kerdsup, 2016;Sankat & Castaigne, 2004). Processing banana is an alternative way to address this problem.Drying is one way to preserve food products for prolonged storage. It removes water or moisture under controlled conditions by the use of heat. The low moisture level then inhibits the growth of harmful microbes, inactivates enzymes, and helps avoid toxins, parasites, and various insects (Bala, Mondol, Biswas, Das Chowdury, & Janjai, 2003). The design of a drying system requires the use of

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Section: Simulation Set-upmentioning

confidence: 99%

Section: Specific Energy Consumption and Shrinkage Of Pa Bananamentioning

confidence: 99%

Section: Shrinkage Of Pisang-awak Bananamentioning

confidence: 99%

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Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

Puangsuwan

Jumrat

Muangprathub

et al. 2021

J Food Process Engineering

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“…Regarding heat transfer by radiation, the emissivity (ε) of the cake was considered equal to 0.9 (Hamdami et al, 2004). c pv (1000 J kg −1 K −1 ) is the specific heat of water vapour, L v is the water latent heat (2256 kJ kg −1 ) and T ref is the reference temperature equal to 273.15 K.The mesh was made by 500 quadrilateral elements of which 8 layers of boundary elements characterized by a stretching factor of 1.2 (increase in thickness between two consecutive boundary layers) has been applied on the top boundary.The Arbitrary Lagarngian-Eulerian (ALE) approach was implemented in the model in order to account for cake expansion occurring during drying, as suggest also by Le Bideau et al (2016) for cake baking, and by Seyedabadi et al (2017) and Curcio and Aversa (2009) for others food processes. Usually, the moving mesh method was used to create models where the geometry changes shape due to some physical phenomena without material being removed or added.…”

Section: Numerical Determination Of the Moisture Concentrationmentioning

confidence: 99%

Estimation of the effective moisture diffusivity in cake baking by the inversion of a finite element model

Cevoli

Panarese

Catalogne

et al. 2020

Journal of Food Engineering

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The moisture diffusivity of food is a very important physical parameter to model baking processes. Unfortunately, specific moisture diffusivity values are not easily found in literature, especially measured or calculated during the baking processes. The main methods used to estimate the moisture diffusivity are based on the second Fick's law, but there are significant differences in the way of applying these laws. The aim of this work is to estimate the effective moisture diffusivity in baking of a small flat cake by using the inversion of a numerical model based on the coupling of heat and mass transfer. The temperature and moisture dependency of the diffusivity is evaluated. Results are compared with those obtained by using a fitting method. The inverse method allows to estimate the effective moisture diffusivity close to those reported in literature for similar bakery products (constant values). The impact of the moisture concentration appears to be very restricted and it tends to decrease with increasing the oven temperature. Subsequently, the obtained effective diffusivity was implemented on a direct Finite Element (FE) model simulating a whole cake for different baking temperatures. The direct model validation (mean moisture content and temperature) shows determination coefficients ranging from 0.921 to 0.996 confirming the robustness of the diffusivity parameters obtained by the inverse method.

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“…Due to the axisymmetry of the food slabs, only one quarter of planer intersection was taken into consideration in the numerical method. It is observed in the literature that this model approach has been used in some numerical drying studies [20], [23], [38]. This model is established on the following hypotheses:…”

Section: Numerical Studymentioning

confidence: 99%

Experimental and theoretical investigation of drying kinetics of banana slices

Türkan¹,

Etemoğlu²

2020

Pamukkale J Eng Sci

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Modeling of the hot air dehydration period is very important to increase food property and reduce energy consumption. The objective of the study is to examine the drying behaviour of banana slices by using convective hot air drying method. Drying kinetics of the banana slices was investigated experimentally for different air temperatures (40, 50, and 60 °C). The drying models were fitted to the experimental data. The model which gives the nearest results to the experimental information was predicted as the Midilli model (R 2 =0.99). It was determined that the L (brightness) colour parameter value declined as the moisture content of the food decreased. Effective diffusion coefficients (2.02×10 -10 , 5.05×10 -10 , and 8.08×10 -10 m 2 s -1 ), activation energy (61.1 kJ (mol) -1 ) and shrinkage coefficients (23%, 32% and 40%) were calculated and it was seen to be compatible with the data given in the literature on food drying. The temperature and moisture content obtained from the experimental study were compared with numerical analysis and found to be compatible. Sıcak hava ile kurutma modellenmesi, gıda kalitesini arttırmak ve enerji tüketimini azaltmak için çok önemlidir. Çalışmanın amacı, sıcak hava kurutma yöntemi ile muz dilimlerinin kuruma davranışlarını incelemektir. Muz dilimlerinin kurutma kinetiği, farklı hava sıcaklıkları (40, 50 ve 60 °C) için deneysel olarak incelenmiştir. Kurutma modelleri deneysel verilere uygulanmıştır. Deneysel verilere en yakın sonuçları veren model Midilli modeli (R 2 =0.99) olarak tahmin edilmiştir. Ürünün nem içeriği azaldıkça L (parlaklık) renk değerinin azaldığı belirlenmiştir. Efektif difüzyon katsayıları (2.02×10 -10 , 5.05×10 -10 ve 8.08×10 -10 m 2 s -1 ), aktivasyon enerjisi (61.1 kJ (mol) -1 ) ve büzülme katsayıları (%23, %32 ve %40) hesaplanmış ve sonuçların gıda kurutulması üzerinde literatürde verilen bilgiler ile uyumlu olduğu görülmüştür. Deneysel çalışmadan elde edilen sıcaklık ve nem içeriği değerleri nümerik analiz sonuçları ile karşılaştırılmış ve uyumlu olduğu bulunmuştur.

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Convective drying simulation of banana slabs considering non-isotropic shrinkage using FEM with the Arbitrary Lagrangian–Eulerian method

Cited by 25 publications

References 47 publications

Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

Estimation of the effective moisture diffusivity in cake baking by the inversion of a finite element model

Experimental and theoretical investigation of drying kinetics of banana slices

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