Evaluation of distributed parameters mathematical models applied to grain hydration with volume change

Nicolin, Douglas Júnior; Jorge, Regina Maria Matos; Jorge, L. M. M.

doi:10.1007/s00231-014-1404-3

Cited by 7 publications

(8 citation statements)

References 22 publications

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“…The behaviour of

D_{0}

with the temperature was in line with that which was found in the present work (

D_{0}

increases exponentially as a function of the temperature). As for the behaviour of

k_{1}

obtained in this work, it was the opposite from what was presented by Nicolin et al (

k_{1}

increased as a function of the temperature in the work aforementioned). The lack of a physical foundation for the description of the radius as a function of time may be associated to the inversion of

k_{1}

behaviour with the temperature.…”

Section: Resultscontrasting

confidence: 99%

“…Table compares values of

D_{0}

and

k_{1}

obtained in this work and obtained for a similar model, developed by Nicolin et al In their work, Nicolin et al made use of the same model, but they took into consideration the grain radius variation, and included in the model an equation of

R (t)

formerly known, which was fitted to the experimental data. Nevertheless, this equation is purely empirical, without any grounds in physics.…”

Section: Resultsmentioning

confidence: 77%

“…Herein, the equation for

R (t)

, which was obtained by means of a mass balance, takes into account that the radius depends also on the moisture, because of the presence of gradient of moisture in point

r = R (t)

in its definition. The work by Nicolin et al takes heed only of the dependency on the radius with the time, and in an empirical fashion.…”

Section: Resultsmentioning

confidence: 99%

“…Diffusion of moisture in soybean grains has already been modelled mathematically in an empirical fashion, by the use of lumped parameter models, and distributed parameter models . Among those works, these are foremost: Coutinho et al, Coutinho et al, Nicolin et al, and Nicolin et al, who considered volume variation that grains undergo along the process of hydration. However, a case observation was undertaken in its models of adjusted relations prior to experimental data and without any physical meaning.…”

Section: Introductionmentioning

confidence: 99%

“…The soybean hydration process aims at softening the grain structure for later extraction of their proteins . Diffusion of moisture in soybean grains has already been modelled mathematically in an empirical fashion, by the use of lumped parameter models, and distributed parameter models . Among those works, these are foremost: Coutinho et al, Coutinho et al, Nicolin et al, and Nicolin et al, who considered volume variation that grains undergo along the process of hydration.…”

Section: Introductionmentioning

confidence: 99%

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Effects of variable diffusivity on soybean hydration modelling as a Stefan problem

Nicolin

Jorge

2016

Can J Chem Eng

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The diffusion of moisture in soybean grains is usually followed by two physical facts related to the presence of water: the increase in grain size due to water accumulation and the increase in permeability, as more water is absorbed. In order to increase the physical meaning of the proposed model those two phenomenological facts were inserted in the classical Fick's Second Law of Diffusion. The increase of the grains was taken into account by considering the radius of the grains as a moving boundary of the diffusion system (characterizing a Stefan problem). The increase in permeability was taken into account by considering an exponential dependence of the diffusivity with the moisture content. The behaviour of the main parameters was analyzed with the temperatures. The moisture profiles were calculated for the moving boundary problem as well as the behaviour of the radius of the grains as a function of time. The results showed good agreement with experimental reality of soybean hydration process.

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“…The behaviour of

D_{0}

with the temperature was in line with that which was found in the present work (

D_{0}

increases exponentially as a function of the temperature). As for the behaviour of

k_{1}

obtained in this work, it was the opposite from what was presented by Nicolin et al (

k_{1}

increased as a function of the temperature in the work aforementioned). The lack of a physical foundation for the description of the radius as a function of time may be associated to the inversion of

k_{1}

behaviour with the temperature.…”

Section: Resultscontrasting

confidence: 99%

“…Table compares values of

D_{0}

and

k_{1}

R (t)

formerly known, which was fitted to the experimental data. Nevertheless, this equation is purely empirical, without any grounds in physics.…”

Section: Resultsmentioning

confidence: 77%

“…Herein, the equation for

R (t)

, which was obtained by means of a mass balance, takes into account that the radius depends also on the moisture, because of the presence of gradient of moisture in point