Moisture desorption isotherm, diffusivity and finite element simulation of drying of macadamia nut ( Macadamia integrifolia )

Pankaew, P.; Janjai, Serm; Nilnont, Wanich; Phusampao, Chayapat; Bala, B. K.

doi:10.1016/j.fbp.2016.06.007

Cited by 23 publications

(20 citation statements)

References 29 publications

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“…In the present study the D eff was ranged from 1.39 × 10 −10 to 5.72 × 10 −10 m 2 /s. These values were in the range of the relevant studies of green peas (Chahbani et al, 2018;Sahin, Sumnu, & Tunaboyu, 2013;Zielinska, Zapotoczny, Alves-Filho, Eikevik, & Blaszczak, 2013) and also fruits and foods as previously reported (Beigi, 2016;Chen et al, 2020;Janjai et al, 2008a;Mphahlele, Pathare, & Opara, 2019;Panagiotou, Krokida, Maroulis, & Saravacos, 2004;Pankaew et al, 2016).…”

Section: Effective Moisture Diffusivitysupporting

confidence: 83%

Simulation of hot air infrared‐assisted green peas drying using finite element method

Zare

Akbarzadeh

Nematollahi

et al. 2020

J Food Process Engineering

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The objective of this study was to simulate the drying kinetics of green peas in a hotair infrared-assisted dryer using an appropriate finite element method (FEM). To achieve the aim of the study, the axisymmetric FEM with the Galerkin approach was employed to model and predict the drying behavior. One of the key physical properties required for the modeling was to determine the effective moisture diffusivity obtained from previous study on green peas drying in a lab-scale hot-air infraredassisted dryer. To compare the simulated moisture transfer results with those of experiments several experiments consisting of combination of main factors namely drying air temperatures (30 C, 40 C, and 50 C), infrared power intensity (0 as a control, 0.2, 0.4, and 0.6 W cm −2), and drying air flow velocity (0.5, 1, and 1.5 ms −1) were conducted in three replications. The predicted average moisture contents by the proposed mathematical model showed reasonably a good agreement with the experimental data (maximum error value: RMSE = 2.18 and MARE = 5.08%). The simulation was also compared by two-dimensional FEM. The results demonstrated that the accuracy of the axisymmetric FEM was higher than two-dimensional FEM. Based on the results, the developed FEM model has reasonable accuracy and can be applied to provide more information on the dynamics of moisture movement without running any experiments. Furthermore, the useful information about optimum design of industrial dryers and drying behavior can be achieved by simulation of the drying process. Practical Applications Food security is an important issue for every developing country. Fruits are a major source of nutrients that widely used as fresh or processed. Drying process is widely used to improve the security, quality, shelf time, and also the packaging and transportation of the foodstuff. Design of dryer requires a high degree of attention. The useful information about optimum design of dryer and drying behavior can be achieved by simulation of the drying process. In this study, the finite element method is used to model and simulate the drying process of green peas (Pisum sativum L.). Green peas are one of the ancient cultivated and nutritious popular vegetables with a most useful amount of fiber that enjoy the antioxidant and anti-inflammatory benefits.

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Section: Effective Moisture Diffusivitysupporting

confidence: 83%

Simulation of hot air infrared‐assisted green peas drying using finite element method

Zare

Akbarzadeh

Nematollahi

et al. 2020

J Food Process Engineering

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“…Assuming that in the process of pistachio drying, the effective moisture diffusivity is constant and sphere geometry amount can be obtained through Equation (3) (Pankaew, Janjai, Nilnont, Phusampao, & Bala, 2016; Serowik et al, 2018).

M R = \frac{M - M_{normale}}{M_{0} - M_{normale}} = \frac{6}{π^{2}} {false\sum}_{n = 1}^{\infty} \frac{1}{n^{2}} \exp (- n^{2} π^{2} \frac{D_{eff} t}{r_{p}^{2}})

…”

Section: Methodsmentioning

confidence: 99%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Jahanbakhshi

Kaveh

Taghinezhad

et al. 2020

J Food Process Preserv

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The aim of this study is to determine the kinetics and quality properties of pistachios under different microwave powers (270, 450, and 630 W) and ultrasound (US) pretreatment at 0, 10, 20, 40, and 60 min. It is also aimed at comparing the estimations of the moisture ratio of pistachio by mathematical modeling, artificial neural networks (ANNs), and adaptive neuro‐fuzzy inference system (ANFIS) methods. The minimum and maximum values of effective moisture diffusivity (Deff) were 1.43 × 10–8 and 4.30 × 10–8 m2/s, respectively. Specific energy consumption (SECtotal) of the samples was varied between 58.097 and 122.21 kWh/kg. The lowest value of shrinkage (13.1%) and color change (19.97) were reported in a microwave power of 270 W and duration of US 0 min. The results showed that considering (R2 = .9997) and Mean Square Error (b∗ = 0.0004), the ANFIS model had a better performance in predicting the moisture ratio of pistachios compared to the mathematical models and ANNs. Practical applications Drying is defined as the process of removing moisture through the simultaneous transfer of heat and mass. Heat transfer from the surrounding environment to the foodstuff leads to the evaporation of the surface moisture. Moisture can also be transferred from inside the product to its surface and then evaporate there. The use of US waves has been suggested in combination drying methods especially in situations where preserving the appearance and nutritional value of the food are the main priority. The effective moisture diffusion coefficient is one of the important parameters in modeling, designing, and optimizing the drying process. Color is an important indicator of the quality of the food and represents the chemical, biochemical, and microbiological characteristics of the product. During the drying process, due to the evaporation of moisture from the foodstuff, the phenomenon of shrinkage occurs and this also affects the physical properties of the solids and the appearance of the final product.

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“…The moisture diffusion coefficient and moisture content profiles were satisfactorily predicted by the model. Pankaew, Janjai, Nilnont, Phusampao, and Bala () developed a two‐dimensional FE drying model of macadamia nut and predicted reasonably the moisture contents during drying and revealed spatial and temporal changes in moisture content inside the macadamia nut. FE modeling for prediction of mass transfer has been reported for grapes (Dev, Gariepy, & Raghavan, ), coffee (Nilnont et al, ), yacon roots (Perussello et al, ), chickpea (López et al, ), and carrot (Jomlapelatikul, Wiset, Duangkhamchan, & Poomsa‐ad, ).…”

Section: Introductionmentioning

confidence: 99%

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

Mahapatra

Tripathy

2018

J Food Process Engineering

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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.

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Moisture desorption isotherm, diffusivity and finite element simulation of drying of macadamia nut ( Macadamia integrifolia )

Cited by 23 publications

References 29 publications

Simulation of hot air infrared‐assisted green peas drying using finite element method

Simulation of hot air infrared‐assisted green peas drying using finite element method

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

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

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