Dimensionless modeling for convective drying of tuberous crop ( Solanum tuberosum ) by considering shrinkage

Sandoval-Torres, Sadoth; Tovilla-Morales, Adriana Soledad; Hernández-Bautista, E.

doi:10.1016/j.jfoodeng.2017.06.014

Cited by 9 publications

(7 citation statements)

References 23 publications

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“…It is categorized as theoretical and empirical models, which the former is obtained on the basis of physical equations governing the phenomena whereas the latter is on the basis of the experimental data (Willett, Rering, Ardura, & Beck, ; Zomorodian & Moradi, ). The empirical models when compared with the theoretical models have a lower sophistication as well as higher accuracy (Sandoval‐Torres, Tovilla‐Morales, & Hernández‐Bautista, ). One of the most useful empirical modeling methods is the dimensional analysis technique, which usually can be used to model the sophisticated phenomena such as those existed in the fluid mechanics (Hosseini, Safaei, Goodarzi, Alrashed, & Khang Nguyen, ).…”

Section: Introductionmentioning

confidence: 99%

“…One of the most useful empirical modeling methods is the dimensional analysis technique, which usually can be used to model the sophisticated phenomena such as those existed in the fluid mechanics (Hosseini, Safaei, Goodarzi, Alrashed, & Khang Nguyen, 2017). Among them, the dimensional analysis as a useful modeling method, which has been used in simulating of phenomena in different branches such as thin layer drying (Moradi, Niakousari, & Etemadi, 2016), physical properties of agricultural products (Moradi, Rahmatian, & Raoufat, 2017), fuel consumption (Karparvarfard & Rahmanian Koushkaki, 2015), convective drying (Sandoval-Torres et al, 2017), and chemical engineering (Ota, Sato, Smith, & Inomata, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Development and validation of mathematical modeling for terminal velocity of cantaloupe

Moradi

Khaneghah

Parvaresh

et al. 2019

J Food Process Engineering

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Terminal velocity is an important factor, which is useful for designing different unit operations such as hydro transport and sorting of fruits. The current investigation is aimed to propose a new dimensionless model for terminal velocity of cantaloupe fruit. For this purpose, 30 fruits from three different varieties commonly known as Jana, Gerdabadi, and Shahabadi randomly were collected and, then, the physical properties, which may affect terminal velocity, were determined. On the basis of Buckingham theorem, six dimensionless groups were recognized and established to be used for dimensionless modeling of terminal velocity of cantaloupe fruit. Dependent pi‐term versus each independent pi‐term was drawn, and regression analysis was applied to draw the curves to produce linear equations, which can be used in the construction of the dimensionless model. In order to evaluate the obtained model, terminal velocity of six randomly selected fruits from each cantaloupe variety were measured and compared with the predicted terminal velocity values. A good agreement was achieved between the experimental and the predicted terminal velocities. Also, the coefficient of determination, mean bias error, and mean relative deviation of the comparison were calculated as 0.90, 7.9, and 10.35%, respectively. In this context, the obtained model can be used as an appropriate procedure for the prediction of terminal velocity of cantaloupe fruit as well as other similar fruits with good accuracy. Practical applications Development of a generalized dimensionless model describing terminal velocity of cantaloupe fruit as a function of various physical characteristics can be used in different units of food industries such as fruit compote preparation and juicer industries. It may also be used for the designation of sorting units and hydro transport of different fruits. In other words, the obtained model could be used to sketch unit operations, which involve some postharvesting activities for cantaloupe fruits.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development and validation of mathematical modeling for terminal velocity of cantaloupe

Moradi

Khaneghah

Parvaresh

et al. 2019

J Food Process Engineering

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“…So, every decade, the designs of drying equipments and methods of drying techniques have been improving because of technological developments. In the last four decades, lots of literatures have reported convective drying of the moist object both experimentally 3,4 and mathematically 5,6 …”

Section: Brief Historymentioning

confidence: 99%

“…Therefore, when air temperature increases, the amount of moisture removed is replaced by air increases. Similarly, there are lots of studies 3,31–34 contributed on shrinkage of the food product during drying.…”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 99%

“…Almost all vegetables and fruits are dried to preserve them from micro‐organisms because they are much active when moisture content exists in a product. The food materials which are dried are; potato, 3 carrot, mulberry, 4 garlic, 5–8 tapioca (cassava), green pea, 9 pumpkin, 10 onion, sweet potato, 11 mango, 12 banana, 13,14 apple, 15 water melon, 16 papaya, grapes, 17 guava, and so forth.…”

Section: Introductionmentioning

confidence: 99%

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Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Chandramohan

2020

Heat Trans

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Convective drying is an ancient technique to dry moist materials. Many experimental and numerical studies on convective drying enriched the knowledge of researchers and industrialists for further research and developments. In this study, a thorough review is made on convective drying of food materials. A brief history of convective drying, its importance, methods, applications, and statistical data are clearly reviewed. The impact of important drying parameters such as shrinkage and influence of pretreatment during convective drying have been critically appraised. Instruments used, experimental setup developed, and properties measured and estimated have been listed and analyzed. A novel technology of taking snapshots during drying using the thermal camera is discussed. Different mathematical models such as analytical and numerical methods and its present challenges are extensively reviewed and discussed. An advanced level solution for convective drying at present is explained. Gaps in numerical methods to solve convective drying problems have been discussed and effective summaries are drawn. K E Y W O R D S analytical and numerical model, computational fluid dynamics, convective drying, effect of pretreatment, shrinkage, thermal imaging 1282 | VP How to cite this article: VP C. Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary.

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Water diffusivity estimation in air-dried complex-shaped foods by the method of slopes: Application to oblate spheroid geometry

Estévez-Sánchez

Ruíz-Espinosa

Jiménez

et al. 2021

Computers and Electronics in Agriculture

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Dimensionless modeling for convective drying of tuberous crop ( Solanum tuberosum ) by considering shrinkage

Cited by 9 publications

References 23 publications

Development and validation of mathematical modeling for terminal velocity of cantaloupe

Development and validation of mathematical modeling for terminal velocity of cantaloupe

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Water diffusivity estimation in air-dried complex-shaped foods by the method of slopes: Application to oblate spheroid geometry

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