Experimental modelling of infrared drying of industrial grape by-products

Celma, Antonio Ruiz; Rodríguez, Fernando López; Blázquez, Francisco Cuadros

doi:10.1016/j.fbp.2008.10.005

Cited by 91 publications

(56 citation statements)

References 27 publications

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“…This might be explained by the increased heating energy, which would increase the activity of the water molecules leading to higher moisture diffusivity when samples were dried at higher temperature (Xiao et al 2010). This finding agrees well with those of Hayaloglu et al (2007) for drying strained yogurt using a convective type tray-dryer, Celma et al (2008) for thinlayer infrared drying of wet olive husk, Celma et al (2009) for infrared drying of industrial grape by-products, Lee and Kim (2009) for vacuum drying of Asian white radish, and Swasdisevi et al (2009) for drying banana slices using combined far-infrared and vacuum drying.…”

Section: Resultssupporting

confidence: 88%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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The thin-layer vacuum drying behavior of Zizyphus jujuba Miller slices was experimentally investigated at the temperature of 50, 60, and 70°C and the mathematical models were used to fit the thin-layer vacuum drying of Z. jujuba slices. The increase in drying air temperature resulted in a decrease in drying time. The drying rate was found to increase with temperature, thereby reducing the total drying time. It was found that Z. jujuba slices with thickness of 4 mm would be dried up to 0.08 kg water/kg dry matter in the range of 180-600 min in the vacuum dryer at the studied temperature range from 70 to 50°C. The Midilli et al. model was selected as the most appropriate model to describe the thin-layer drying of Z. jujuba slices. The diffusivity coefficient increased linearly over the temperature range from 1.47×10 −10 to 3.27×10 −10 m 2 /s, as obtained using Fick's second law. The temperature dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be 36.76 kJ/mol.

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Section: Resultssupporting

confidence: 88%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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“…These experimental results are similar to some others published in literature, relating to drying experiments concerning vegetables and agricultural products; for instance grape (Ruiz Celma et al 2009), poplar sawdust (Chen et al 2012), barley (Markowski et al 2010) and rice (Zielinska, Cenkowski 2012).…”

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confidence: 78%

Mathematical and neural network modelling of terebinth fruit under fluidized bed drying

Kaveh¹,

Chayjan²

2015

Res. Agric. Eng.

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Kaveh M., Chayjan R.A. (2015): Mathematical and neural network modelling of terebinth fruit under fluidized bed drying. Res. Agr. Eng., 62: 55-65.The paper presents an application which uses Feed Forward Neural Networks (FFNNs) to model the non-linear behaviour of the terebinth fruit drying. Mathematical models and Artificial Neural Networks (ANNs) were used for prediction of effective moisture diffusivity, specific energy consumption, shrinkage, drying rate and moisture ratio in terebinth fruit. Feed Forward Neural Network (FFBP) and Cascade Forward Neural Network (CFNN) as well as training algorithms of Levenberg-Marquardt (LM) and Bayesian regularization (BR) were used. Air temperature and velocity limits were 40-80°C and 0.81-4.35 m/s, respectively. The best outcome for the use of ANN for the effective moisture diffusivity appertained to CFNN network with BR training algorithm, topology of 2-3-1 and threshold function of TANSIG. Similarly, the best outcome for the use of ANN for drying rate and moisture ratio also appertained to CFNN network with LM training algorithm, topology of 3-2-4-2 and threshold function of TANSIG.Keywords: MLP; moisture diffusivity; drying rate; shrinkage; multi-layer perceptron Terebinth (Pistacia atlantica L.) is an ancient and long-life tree with about 5 m height. Terebinth fruit is small and spherical-like with dark green colour. Kernel of terebinth fruit is similar to pistachio, but much smaller. Terebinth fruit is used in buttermilk process and animal oils and also it is used to make pickles. The harvested terebinth fruit has too much moisture (about 2.6 g H 2 O/g of dry matter (d.m.)), which causes fast spoilage of the fruit.Drying is defined as a preservation method applied at industrial scale in order to minimize the biochemical, chemical, and microbiological spoilage by reducing the water quantity and the water activity of fruits and vegetables. Water is transferred by diffusion from the interior of food material to the air-food interface and from there to the air stream by convection (Cakmak, Yildiz 2011).Fluidized bed drying is one of the best methods in dehydration of high moisture products. This method can improve the quality of final product, such as: colour, taste and nutritional content (Alibas 2007). Moreover, this method can increase the moisture removal rate. Fluidization includes minimum fluidized bed (semi-fluidized bed) and bubbling fluidized bed. Fixed bed is before minimum fluidized bed and transportation phenomenon occurs after bubbling fluidized bed (Amiri Chayjan et al. 2012).In practical applications drying process requires high energy input because of high latent heat of water evaporation and relatively low energy efficiency of industrial dryers. Thus, one of the most important challenges of the industrial dryers is to reduce the energy cost versus good quality of dried products (Nazghelichi et al. 2011).

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“…A equação de balanço de massa de água no interior do produto proposta pela lei de Fick, que expressa o fluxo de massa por unidade de área como sendo proporcional ao gradiente de concentração de água, tem sido amplamente utilizada para descrever processos de secagem durante o período de taxa decrescente para a maioria dos materiais biológicos (Srikiatden & Roberts, 2006;Hassini et al, 2007;Oliveira, 2009;Celma et al, 2009;Puente-Díaz et al, 2013).…”

Section: Introductionunclassified

Modelagem matemática da secagem convectiva com radiação infravermelha de grãos de Moringa oleifera

Nascimento

Biagi

Oliveira

2015

Rev. bras. eng. agríc. ambient.

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R E S U M OOs modelos matemáticos aplicados à secagem auxiliam no dimensionamento de secadores, na previsão da taxa de secagem, melhoram as condições de secagem e avaliam a qualidade do processo; assim, o objetivo deste trabalho foi avaliar o ajuste dos modelos de Page, Midilli, Newton e da segunda lei de Fick aos dados experimentais da secagem convectiva com aplicação de radiação infravermelha de grãos de Moringa oleifera L. Avaliaram-se, também, o efeito dos fatores temperatura do ar (30-60 ºC), a velocidade do ar (0,55-1,05 m s -1 ), o tempo de aplicação da radiação infravermelha (120-300 s) e a intensidade da radiação infravermelha (1500-4500 W) sobre a difusividade efetiva, teor de água, atividade de água e tempo de secagem. Os modelos explicaram mais de 98% do comportamento da secagem destacando-se que o modelo de Midilli apresentou o melhor ajuste aos dados experimentais. A difusividade efetiva foi calculada com equação proposta pela Segunda Lei de Fick, solução para formato esférico e os valores obtidos variaram entre 6,44x10-10 e 9,89x10 -10 m² s -1. Os fatores temperatura do ar e tempo de aplicação da radiação infravermelha foram significativos sobre todas as respostas estudadas considerando-se 90% de confiança. Mathematical modeling of convective drying with infrared radiation of Moringa oleifera grains A B S T R A C TMathematical models applied to drying assists in sizing dryers, predicting drying rate, improvement of drying conditions and assessment of process quality. Thus, the aim of this study was to evaluate the fitting of Page, Midilli, Newton and second law of Fick models to the experimental data of convective drying with application of infrared radiation of Moringa oleifera L. grains. The effects of factors -air temperature (30-60 °C), air velocity (0.55 to 1.05 m s -1 ), infrared radiation application time (120-300 s) and infrared radiation intensity (1500-4500 W) on the effective diffusivity, moisture content, water activity and drying time was also evaluated. The models explained more than 98% of the drying behavior and the Midilli model showed the best fit for the experimental data. The effective diffusivity was calculated using the equation proposed by the solution of second law of Fick, for spherical shape, and the values ranged from 6.44x10 -10 to 9.89x10 -10 m² s -1

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Experimental modelling of infrared drying of industrial grape by-products

Cited by 91 publications

References 27 publications

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical and neural network modelling of terebinth fruit under fluidized bed drying

Modelagem matemática da secagem convectiva com radiação infravermelha de grãos de Moringa oleifera

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