Description of the osmotic dehydration and convective drying of coconut (Cocos nucifera L.) pieces: A three-dimensional approach

Silva, Wilton Pereira da; Amaral, Denise Silva do; Duarte, M. de L. R.; Mata, M. E. R. M. C.; Silva, Cleide M. D. P. S. e; Pinheiro, Rubens Maciel Miranda; Pessoa, Taciano

doi:10.1016/j.jfoodeng.2012.10.007

Cited by 36 publications

(11 citation statements)

References 32 publications

(49 reference statements)

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“…While the use of a three-dimensional numerical solution coupled to an optimizer can take several hours to determine D and h (Silva et al, 2012b), with a three-dimensional analytical solution and the optimization algorithms presented here this time is reduced to few minutes (Silva et al, 2012c). On the other hand, the use of these algorithms coupled to one-dimensional analytical solutions reduces the optimization time to few seconds (Silva et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Drying of Clay Slabs during the Falling Rate Period: Optimization and Simulation of the Process Using Diffusion Models

Silva¹,

Silva²,

Silva³

et al. 2013

JMSR

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Mass transfer in clay slabs during drying is described using diffusion models with equilibrium (model 1) and convective (model 2) boundary conditions. Drying experiments using hot air were performed for clay slabs with initial moisture content of 0.11 (dry basis, db) at 50, 60, 70, 80 and 90 °C. For this initial moisture content, drying occurred in falling rate. For the slabs, the one-dimensional solutions referring to models 1 and 2 were coupled to optimizers to determine the process parameters in each temperature. Thus, equations can be obtained to express these parameters as a function of the drying air temperature. The analyses of drying processes have indicated that there is a good agreement between the experimental results and the corresponding simulations using the model 2, for all temperatures.

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Section: Discussionmentioning

confidence: 99%

Drying of Clay Slabs during the Falling Rate Period: Optimization and Simulation of the Process Using Diffusion Models

Silva¹,

Silva²,

Silva³

et al. 2013

JMSR

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“…For Model 2, it is assumed that D varies with the local moisture content, M, through the expression [13] …”

Section: Mass Diffusivitymentioning

confidence: 99%

“…This is the advantage of diffusive models when compared to empirical models; the empirical ones do not provide such distributions. Besides, they do not keep reliable physical consonance with the drying process [13]. 3.4 Comparison between one-, two-and three-dimensional models…”

Section: Comparing One-dimensional Modelsmentioning

confidence: 99%

Drying of clay slabs: prediction by means of one-dimensional diffusion models

Aires

Júnior

Aires

et al. 2015

Mat.-wiss. u. Werkstofftech

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The main purpose of this article is to describe convective drying of clay slabs with initial moisture content of 0.11 (db) at temperatures of 50 and 90°C. To describe the water diffusion process, was considered: a) constant effective mass diffusivity (Model 1); b) variable effective mass diffusivity (Model 2). A numerical solution of the onedimensional diffusion equation with boundary condition of the third kind was proposed in order to describe the drying process. The solution was coupled with an optimizer in order to estimate the process parameters for each drying air temperature using experimental datasets and the inverse method. Comparative studies were performed between Models 1 and 2 in order to define the accuracy of description of the drying process. Comparative studies are also conducted on the proposed models and on diffusive models with two-and three-dimensional geometries. An analysis of statistical indicators shows that Model 2 is comparable to models with twoand three-dimensional geometries, being in perfect agreement with the experimental results. However, the computational processing time for the proposed model is much shorter than that obtained with the use of two-and three-dimensional geometries. However, it was observed that the one-dimensional model overestimates the process parameters.

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“…In order to implement a better description of mass flow resistance on the surface of the product, some studies on diffusion have considered the boundary condition of the third kind, which permits one to obtain parameters such as the convective mass transfer coefficient. Silva et al (2013c) have considered the condition of the third kind for the three-dimensional diffusion equation in order to provide a detailed description of the removal of water from coconuts cut up in rectangular slices, along a process of osmotic dehydration followed by convective drying. An analytical solution was used for the three-dimensional diffusion equation coupled with an optimizer in order to determine physical parameters.…”

Section: Introductionmentioning

confidence: 99%

Effects of Salt Concentration on Osmotic Dehydration of Green Bean

Silva

Júnior

Aires

et al. 2015

JAS

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In this study, mass transfer simulations were performed during the process of osmotic dehydration of green beans in NaCl solutions of 20 and 26.5% at 50 °C. Additionally, the effect of solute concentration on boundary conditions was investigated. For such, a diffusion modelassuming constant diffusivity -and the geometry of an infinite cylinder was considered. A numerical solution was also developed and coupled with an optimizer in order to obtain the process parameters using experimental data. The results were consistent with those mentioned in the literature, for which analytical tools were utilized to describe the process.

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Description of the osmotic dehydration and convective drying of coconut (Cocos nucifera L.) pieces: A three-dimensional approach

Cited by 36 publications

References 32 publications

Drying of Clay Slabs during the Falling Rate Period: Optimization and Simulation of the Process Using Diffusion Models

Drying of Clay Slabs during the Falling Rate Period: Optimization and Simulation of the Process Using Diffusion Models

Drying of clay slabs: prediction by means of one-dimensional diffusion models

Effects of Salt Concentration on Osmotic Dehydration of Green Bean

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