Experimental and computational fluid dynamics modeling of <i>Satureja khuzestanica</i> essential oil extraction during ohmic‐hydrodistillation

Roohi, Reza; Hashemi, Seyed Mohammad Bagher

doi:10.1111/jfpe.13083

Cited by 17 publications

(7 citation statements)

References 25 publications

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“…The ratio of the bubble radius prior to and following collapse estimates the amount of energy liberated (and also the local pressure and temperature; Figure 7d); therefore, the maximum internal energy (Figure 7d) of the media occurred when the bubble radius was minimized. The numerical calculations of the pressure patterns and bubble growth dynamics (Figures 2–7) are in line with Niazi, Hashemabadi, and Noroozi (2014), Sajjadi et al (2015); Kim et al (2010) and Roohi et al (2019) (D. Kim et al, 2010; Niazi et al, 2014; Roohi & Hashemi, 2019; Sajjadi et al, 2015). A validation for UPS was performed using the data from the oil bleaching process via sonication through experimentation by Roohi et al (2019).…”

Section: Resultssupporting

confidence: 81%

“…The numerically calculated results can be described in two sections: (a) generally, the increase in the pressure of the ambient reaction results in an overall increase in the sonochemical effect. (b) The decrease in the vapor pressure of the medium and the pressure of the vapor–gas mixture inside the bubbles, able to accelerate the collapse rate and intensity of the implosion in the cavitational bubbles (Abedi et al, 2017; Kharaka & Specht, 1988; Roohi & Hashemi, 2019; Vichare, Senthilkumar, Moholkar, Gogate, & Pandit, 2000).…”

Section: Resultsmentioning

confidence: 99%

“…The assumption in this method is that the tip of the transducer oscillates at a specific amplitude and probe geometry. Furthermore, the boundary condition of the mesh motion is considered as method inducing vibrations into the fluid domain (Amirante, Distaso, & Tamburrano, 2014; Dabir‐Moghaddam, Song, & Wu, 2018; Gai, Wang, Xiao, & Zhao, 2018; Mottyll & Skoda, 2016; Roohi et al, 2019; Roohi & Hashemi, 2019; Yang, Aung, & Li, 2015). Streamline and pressure determinations are among other well‐known boundary conditions conducted in many CFD investigations.…”

Section: Introductionmentioning

confidence: 99%

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Horn ultrasonic‐assisted pregelatinized starch with various streamline patterns as a green process: Computational fluid dynamics and microbubble formation of process

Abedi

Mousavifard

Pourmohammadi

et al. 2020

J Food Process Engineering

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The ultrasound‐assisted pregelatinization starch (UAPS) is considered as a physical method for starch modification. In this study, the effect of ultrasonic control parameters, including power, probe size, temperature, and time was investigated in order to predict microbubble formation and cavitation process as a two dimensional axisymmetric computational fluid dynamics (CFD) model to optimize the UAPS process. The cavitation phenomenon and the bubble dynamics were further investigated with regards to the mentioned parameters. Results showed that with the increase in probe diameter from 20 mm to 100 mm, a new pattern of streamlines were generated at the bottom of the container, increasing the turbulence among bubbles. This is mainly due to collapsing bubbles, resulting in a huge amount of energy released which accelerates heat and mass transfer to the fluid. According to the results obtained from the dynamics of bubbles, the maximum radius of the bubbles had a rising pattern with the increase in the probe size (from 20 to 100 mm), amplitude (from 25 to 45%) and temperature (from 35 to 65°C); moreover, the energy of the bubble slightly increased with the increase in liquid temperature and probe size. Practical applications The physical modifications of starch structure are more widely employed since it is safer and without impurities, which have strong effects on different component functionalities. Pregelatinization is one of the most popular industrial methods of physically modifying starch. Pregelatinized. The ultrasound‐assisted pregelatinized starch as physical modification offers many advantages, mainly the declined utilize of chemicals and processing time, serving as an environment‐friendly processing technology, high selectivity method. Use of computational fluid dynamics is a suitable approach to assessing the data pertaining to the physical features of the ultrasonication process. We underscored the importance of filling the gaps of knowledge concerning modeling sonication process to produce the efficient ultrasound‐assisted pregelatinized starch under various ultrasound power, probe size and fluid temperature to predict microbubble formation, heat and energy transfer.

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Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Horn ultrasonic‐assisted pregelatinized starch with various streamline patterns as a green process: Computational fluid dynamics and microbubble formation of process

Abedi

Mousavifard

Pourmohammadi

et al. 2020

J Food Process Engineering

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“…As the spoilage process can be treated as a chemical reaction, thermodynamics reaction properties can be assigned to the microorganism growth during storage (Hashemi and Roohi, 2019; Hashemi et al, 2019a, 2019b). The development of a thermodynamics model for the spoilage process, provides a useful measure to predict the effect of various parameters on the reaction rate and shelf life (Roohi and Hashemi, 2019; Roohi et al., 2019). The Gibbs free energy as a thermodynamic potential which will be minimized at the chemical equilibrium state, can be appropriately utilized to determine the chemical reaction rates.…”

Section: Introductionmentioning

confidence: 99%

Sonication treatment of pomegranate juice containing Saccharomyces cerevisiae and Byssochlamys fulva: Thermodynamic and predictive modeling after treatment and during shelf life

Hashemi

Roohi

2021

Food sci. technol. int.

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The effect of ultrasound treatment (100 W, 30 kHz; 50 and 100% amplitudes) on inactivation of Saccharomyces cerevisiae and Byssochlamys fulva in pomegranate juice and shelf life of the juice during storage at different temperatures (5, 15 and 30 °C) for 30 days was modeled using predictive and thermodynamics models. The Baranyi and square root type models were implemented to determine the growth rate of microorganisms. It was predicted that the minimum growth temperature ( Tmin) of B. fulva increased by increasing sonication amplitude, however, the Tmin of S. cerevisiae was not function of sonication amplitude. The predicted shelf life was shown to be in good agreement with the measured sensorial shelf life. Increasing the temperature from 5 to 35 °C, reduced the shelf life from 17.5 to 3.5 days for B. fulva and from 15 to 5 days for S. cerevisiae. Moreover, for B. fulva, the activation energy ( Ea) decreased from 43.4 to 27.5 kJ/mol by increasing the amplitude, while no significant change was observed for S. cerevisiae. Besides, thermodynamics properties of the shelf life such as enthalpy ([Formula: see text]), entropy ([Formula: see text]) and Gibbs free energy ([Formula: see text] were proven to be suitable measures to determine the microbial spoilage reaction.

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“…;Cerpa et al (2008);Cassel et al (2009)), the same happens in OAHD, the extraction power is maintained constant during the period of extraction (see e.g. inRoohi and Hashemi (2019);Gavahian et al (2015Gavahian et al ( , 2018).…”

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confidence: 99%

Novel data-driven control approaches : application in essential oil extraction processes

Gutiérrez¹

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En esta disertación se desarrollan nuevos métodos para el diseño de controladores a partir de datos para sistemas lineales, útiles cuando el modelo de planta no está disponible. Se han considerado dos aproximaciones: (1) conjuntos de membresía (SMT) y (2) la parametrización de Youla-Kucera (YKDDC). En SMT, el ruido se considera desconocido pero limitado y un criterio adecuado basado en datos se establece de acuerdo con el problema de ajuste a un modelo de referencia. Tal formulación permite establecer límites a los parámetros del controlador a través de técnicas de programación lineal. El enfoque SMT ha sido experimentalmente validado en un sistema de suspensión activa a través de un experimento de Monte-Carlo, y se ha comparado con metodología VRFT. Por otro lado, el modelado y el control de los procesos de extracción de aceites esenciales se estudian exhaustivamente. Se proponen estrategias para una operación óptima de extracción y regulación de la temperatura. Un calentador óhmico a escala de laboratorio se ha diseñado y construido, el cual es capaz de extraer el aceite esencial de 100 [g] de masa vegetal (hierba aromática). Las características seleccionadas del destilador permitieron obtener cantidades medibles de aceite de eucalipto, todo con el fin de obtener las curvas de extracción cinética. Los resultados experimentales indican que nuestra trayectoria óptima de potencia de calentamiento permite importantes ahorros de energía, manteniendo un rendimiento estadísticamente igual al rendimiento con una entrada de potencia constante. Además, el enfoque propuesto de YK-DDC se aplica para la regulación de la temperatura.

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Experimental and computational fluid dynamics modeling of Satureja khuzestanica essential oil extraction during ohmic‐hydrodistillation

Cited by 17 publications

References 25 publications

Horn ultrasonic‐assisted pregelatinized starch with various streamline patterns as a green process: Computational fluid dynamics and microbubble formation of process

Horn ultrasonic‐assisted pregelatinized starch with various streamline patterns as a green process: Computational fluid dynamics and microbubble formation of process

Sonication treatment of pomegranate juice containing Saccharomyces cerevisiae and Byssochlamys fulva: Thermodynamic and predictive modeling after treatment and during shelf life

Novel data-driven control approaches : application in essential oil extraction processes

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