Experimental determination of the effective moisture diffusivity and activation energy during convective solar drying of olive pomace waste

Koukouch, Abdelghani; Idlimam, Ali; Asbik, Mohamed; Sarh, Brahim; Izrar, Boujemaa; Bostyn, Stéphane; Bah, Abdellah; Ansari, Omar; Zegaoui, Omar; Amine, Amina

doi:10.1016/j.renene.2016.09.006

Cited by 74 publications

(31 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The values of D eff obtained in the present study lie within the general range of 10 −12 to 10 −8 m 2 /s for the drying of food materials (Zogzas, Maroulis, & Marinos‐Kouris, ; Zhu & Shen, ). The effective moisture diffusivity between 9.62 × 10 −10 and 1.55 × 10 −9 m 2 /s for oyster mushroom (Tulek, ), 1.58 × 10 −9 and 6.98 × 10 −9 m 2 /s for tomato (Akhijani et al, ), 1.94 × 10 −8 and 9.19 × 10 −8 m 2 /s for pumpkin (Onwude, Hashim, Janius, Nawi, & Abdan, ), 1.60 × 10 −8 and 34.7 × 10 −8 m 2 /s for olive pomace (Koukouch et al, ), and 5.07 × 10 −10 and 1.18 × 10 −9 m 2 /s for pineapple (Ravula, Munagala, Arepally, & Reddy, ) has been reported by several researchers. Mass transfer coefficient of 1.37 × 10 −7 m/s during drying 4 mm thick fresh carrot slices in air at 60 °C (Markowski, ) and between 1.61 × 10 −7 and 4.17 × 10 −7 m/s during solar drying of potato (Tripathy & Kumar, ) has been reported.…”

Section: Resultsmentioning

confidence: 99%

“…(Tripathy & Kumar, 2009). The mass transfer properties have been studied for various fruits and vegetable such as mango (Villa-Corrales, Flores-Prieto, Xamán-Villaseñor, & García-Hernández, 2010), carrot (Zielinska & Markowski, 2010), banana (Thuwapanichayanan, Prachayawarakorn, Kunwisawa, & Soponronnarit, 2011), olive pomace (Meziane, 2011), banana, cassava, and pumpkin (Fernando, Low, & Ahmad, 2011), apple and red bell pepper (Schössler, Jäger, & Knorr, 2012), pomegranate (Dak & Pareek, 2014), peach (Zhu & Shen, 2014), apple (Zarein, Samadi, & Ghobadian, 2015), potato (Ortiz-García-Carrasco et al, 2015), tomato (Akhijani, Arabhosseini, & Kianmehr, 2016), pumpkin (Agrawal & Methekar, 2017), and olive pomace (Koukouch et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Modeling and simulation of moisture transfer during solar drying of carrot slices

Mahapatra

Tripathy

2018

J Food Process Engineering

View full text Add to dashboard Cite

Carrot slices of 0.03 m diameter and 0.005 m thickness were dried in direct, indirect and mixed mode type natural convection solar dryers. Thin layer drying behavior of carrot slices was studied using 10 empirical and semi‐empirical mathematical models. Wang and Singh model described the drying behavior of carrot accurately with maximum values of coefficient of determination (R2) and minimum reduced chi‐square (χ2), and root mean square error (RMSE). The effective diffusivity (Deff) and convective mass transfer coefficient (hm) of carrot slices ranged from 2.59 × 10−8−6.36 × 10−8 m2/s and 3.15 × 10−7 to 4.28 × 10−7 m/s, respectively, with maximum values obtained for mixed mode solar dried samples followed by direct and indirect solar dried samples. The diffusivity of carrot slices dried in direct, indirect and mixed‐mode solar dryer were expressed as a function of temperature using Arrhenius relation. Finite element model was developed using COMSOL Multiphysics software to simulate moisture ratio during drying. The developed model predicted the transient moisture migration phenomenon inside the samples precisely during the drying process. Practical applications The ever increasing worriment on climate change and growing demand for enactment of clean energy technologies in food industries is the motivation for investigating the solar drying behavior of carrot slices. It is well known that the physico‐chemical and sensorial changes during drying are very much dependent on the moisture content of food product. In this regard, proper understanding and controlling of the solar drying process by accurately predicting moisture distribution inside the product will result in superior quality dried products. Moreover, mathematical models will assist in predicting the drying behavior of food product by analyzing the influence of process parameters and will be helpful to minimize the cost of drying process and deterioration of quality attributes of the product. The use of solar dryers is a proven technology and the food industry should promote its practical applications in food processing sector.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modeling and simulation of moisture transfer during solar drying of carrot slices

Mahapatra

Tripathy

2018

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The initial and boundary conditions are: After extending Equation (5) and maintaining the drying conditions for a long time, Equation (6) can be obtained for determining moisture diffusivity (Koukouch et al, 2017):…”

Section: Determination Of D Effmentioning

confidence: 99%

Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

Abbaspour‐Gilandeh

Jahanbakhshi

Kaveh

2019

Food Science & Nutrition

View full text Add to dashboard Cite

This study aimed to predict the drying kinetics, energy utilization (E u ), energy utilization ratio (EUR), exergy loss, and exergy efficiency of quince slice in a hot air (HA) dryer using artificial neural networks and ANFIS. The experiments were performed at air temperatures of 50, 60, and 70°C and air velocities of 0.6, 1.2, and 1.8 m/s. The thermal parameters were determined using thermodynamic relations. Increasing air temperature and air velocity increased the effective moisture diffusivity (D eff ), E u , EUR, exergy efficiency, and exergy loss. The value of the D eff was varied from 4.19 × 10 -10 to 1.18 × 10 -9 m 2 /s. The highest value E u , EUR, and exergy loss and exergy efficiency were calculated 0.0694 kJ/s, 0.882, 0.044 kJ/s, and 0.879, respectively. Midilli et al. model, ANNs, and ANFIS model, with a determination coefficient (R 2 ) of .9992, .9993, and .9997, provided the best performance for predicting the moisture ratio of quince fruit. Also, the ANFIS model, in comparison with the artificial neural networks model, was better able to predict E u , EUR, exergy efficiency, and exergy loss, with R 2 of .9989, .9988, .9986, and .9978, respectively. K E Y W O R D S adaptive neuro-fuzzy inference system, artificial neural networks, drying, quince, thermodynamic parameters | 595 ABBASPOUR-GILANDEH Et AL.focusing on energy and exergy analysis is very important (Lingayat, Chandramohan, & Raju, 2018;Yogendrasasidhar & Setty, 2018).Şevik, Aktaş, Dolgun, Arslan, and Tuncer (2019) analyzed the exergy and energy in the process of drying mint and apple slices in a solar and solar-infrared. The results indicated that the loss of exergy and exergy efficiency increases by increasing the air temperature. Exergy efficiency for mint in solar dryer and solar-infrared was 69.35% and 59. 07%, respectively. Akpinar, Midilli, and Bicer (2006) analyzed the energy and exergy in pumpkin. They reported that the pumpkin dried within the time range of 5.66-12 hr with a loss of exergy from 0 to 1.165 kJ/s. The maximum exergy of the system input was 2.198 kJ/s. Also, with increased exergy loss, the energy used in the solar dryer increased. Karthikeyan and Murugavelh (2018) studied the energy and exergy required to dry turmeric in a mixed-mode forced convection solar tunnel dryer and concluded that the loss of exergy and energy utilization ratio and its efficiency was increased with increasing temperature.

show abstract

“…Among the different methods of drying, natural drying [18], convective drying [19] and solar drying [20] are conventionally used. Natural drying has the lowest installation cost, but requires a high storage volume.…”

Section: Introductionmentioning

confidence: 99%

Olive Mill Wastewater: From a Pollutant to Green Fuels, Agricultural Water Source and Bio-Fertilizer—Part 1. The Drying Kinetics

et al. 2017

View full text Add to dashboard Cite

Abstract:Olive Mill Wastewater (OMWW) treatment is considered to be one of the main challenges that Mediterranean countries face. Although several procedures and technologies are mentioned in the literature, these techniques have several disadvantages or have been limited to laboratory pilot validation without posterior industrial projection. Recently, an advanced environmental friendly strategy for the recovery of OMWW was established involving the impregnation of OMWW on dry biomasses, drying of these impregnated samples, and finally green fuels and biochar production. This established strategy revealed that the drying step is crucial for the success of the entire recovery process. Hence, two impregnated samples were prepared through OMWW impregnation on sawdust (IS) and olive mill solid waste (ISW). The drying kinetics of OMWW and impregnated samples (IS and ISW) were examined in a convective dryer (air velocity range from 0.7-1.3 m/s and the temperature from 40-60 • C). The experimental results indicated that the drying of the impregnated samples occurred twice as fast as for the OMWW sample. Such behavior was attributed to the remaining thin layer of oil on the OMWW surface Furthermore, the Henderson and Pabis model showed the suitable fit of the drying curves with a determination coefficient R 2 above 0.97. The drying rates were extracted from the mathematical models and the drying process was analyzed. The coefficient of effective diffusivity varied between 2.8 and 11.7 × 10 −10 m 2 /s. In addition, the activation energy values ranged between 28.7 and 44.9 kJ/mol. These values were in the same range as those obtained during the drying of other agrifood byproducts. The final results could be very helpful to engineers aiming to improve and optimize the OMWW drying process.

show abstract

Experimental determination of the effective moisture diffusivity and activation energy during convective solar drying of olive pomace waste

Cited by 74 publications

References 25 publications

Modeling and simulation of moisture transfer during solar drying of carrot slices

Modeling and simulation of moisture transfer during solar drying of carrot slices

Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

Olive Mill Wastewater: From a Pollutant to Green Fuels, Agricultural Water Source and Bio-Fertilizer—Part 1. The Drying Kinetics

Contact Info

Product

Resources

About