Mathematical particle model for microwave drying of leaves

Borda-Yepes, Víctor Hugo; Chejne, Farid; Granados, D.A.; Rojano, Benjamín Alberto; Raghavan, V.

doi:10.1007/s00231-019-02626-w

Cited by 4 publications

(2 citation statements)

References 75 publications

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“…It is determined from the volume fraction s occupied by the solid. Besides, Borda-Yepes et al [22] proposed a drying model with volume variation 1 V V t . This consideration of the volume variation is a great contribution because it is helpful to apply in cocoa roasting, where…”

Section: Mathematical Modeling To Understand Thermochemical Processesmentioning

confidence: 99%

Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)

et al. 2022

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The quality of cocoa depends on both the origin of the cacao and the processing stages. The roasting process is critical because it develops the aroma and flavor, changing the beans' chemical composition significantly by chemical reactions induced by thermal energy. Aspects have been identified as the main differences between bulk cocoa and fine cocoa, the effect of time and temperature on the formation of the flavor and aroma, and the differences between conductive heating in an oven, convective with airflow, and steam flow. Thermal energy initially causes drying, then non-enzymatic browning chemical reactions (Maillard reaction, Strecker degradation, oxidation of lipids, and polyphenols), which produce volatile and non-volatile chemical compounds related to the flavor and aroma of cocoa roasted. This review identified that the effect of the heating rate on the physicochemical conversion of cocoa is still unknown, and the process has not been evaluated in inert atmospheres, which could drastically influence the avoidance of oxidation reactions. The effect of particle size on the performance of product quality is still unknown. A more in-depth explanation of energy, mass, and chemical kinetic transfer phenomena in roasting is needed to allow a deep understanding of the effect of process parameters. In order to achieve the above challenges, experimentation and modeling under kinetic control (small-scale) are proposed to allow the evaluation of the effects of the process parameters and the development of new roasting technologies in favor of product quality. Therefore, this work seeks to encourage scientists to work under a non-traditional scheme and generate new knowledge.

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Section: Mathematical Modeling To Understand Thermochemical Processesmentioning

confidence: 99%

Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)

et al. 2022

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“…To improve performance of drying systems, it is necessary to find alternative ways to overcome these problems. Some of the efforts towards to this mostly focus on developing novel, energy-saving and time-effective heating technologies (Borda-Yepes, Chejne, Granados, Rojano, & Raghavan, 2019;Cokgezme, Sabanci, Cevik, Yildiz, & Icier, 2017; Thijs Defraeye & Martynenko, 2018;C. Kumar, Joardder, Farrell, Millar, & Karim, 2016).…”

Section: Introductionmentioning

confidence: 99%

A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD

Turgut

Küçüköner

Feyissa

et al. 2021

Innovative Food Science & Emerging Technologies

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Effect of Vibrating Fluidized Bed (VFBD) and continuous microwave drying on drying characteristic of green tea

Handayani

Yulianto

Sutrisno

et al. 2021

IOP Conf. Ser.: Mater. Sci. Eng.

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In industrial green tea processing, people usually use endless chain pressure (ECP) dryers and fluidized bed dryers. ECP dryers have disadvantages including case hardening, uneven dryness, high energy consumption and long drying time, while fluidized bed dryers still have disadvantages of long drying time and high hot air capacity to ensure tea leaves can be fluidized perfectly. Therefore, another alternative dryer is needed that can overcome the problems in the ECP dryer and fluidized bed dryer. This study aims to determine the comparison of drying characteristics between vibrating fluidized bed dryer (VFBD) that have been developed previously with microwave dryers. Drying condition on both dryer was set at 80oC, the airflow velocity at VFBD was 1.09 m/s. Result shows the time needed by the microwave at temperature to dry 500 grams of tea leaves to reach a constant weight is 24 minutes, whereas if using VFBD it takes 85 minute. In VFBD, the constant rate period takes 25% of total drying time, and the rest is critical and falling rate period. While in microwave drying, around 50% of total drying time is constant rate period and the rest is critical and falling rate period. The falling rate period in VFBD requires longer time, which is up to 75% of the total drying time. Highest drying rate in VFBD dryer was 0.08 gr water/gr solid.min, while microwave dryer was 0.14 gr water/gr solid.min.

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Mathematical particle model for microwave drying of leaves

Cited by 4 publications

References 75 publications

Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)

Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)

A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD

Effect of Vibrating Fluidized Bed (VFBD) and continuous microwave drying on drying characteristic of green tea

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