Numerical and experimental study on drying shrinkage-deformation of apple slices during process of heat-mass transfer

Yuan, Yuejin; Tan, Libin; Xu, Yingying; Yuan, Yueding; Ji-xian, Dong

doi:10.1016/j.ijthermalsci.2018.10.042

Cited by 69 publications

(39 citation statements)

References 51 publications

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“…In addition, the slight discrepancy between the experimental and simulation temperature results may be because of solid deformation, which was not considered in this model. Yuan et al 41 . reported a similar finding for convective drying of apple slices.…”

Section: Resultssupporting

confidence: 56%

A fully coupled multiphase model for infrared‐convective drying of sweet potato

et al. 2020

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BACKGROUND: Combined infrared (CIR) and convective drying is a promising technology in dehydrating heat-sensitive foods, such as fruits and vegetables. This novel thermal drying method, which involves the application of infrared energy and hot air during a drying process, can drastically enhance energy efficiency and improve overall product quality at the end of the process. Understanding the dynamics of what goes on inside the product during drying is important for further development, optimization, and upscaling of the drying method. In this study, a multiphase porous media model considering liquid water, gases, and solid matrix was developed for the CIR and hot-air drying (HAD) of sweet potato slices in order to capture the relevant physics and obtain an in-depth insight on the drying process. The model was simulated using Matlab with user-friendly graphical user interface for easy coupling and faster computational time. RESULTS: The gas pressure for CIR-HAD was higher centrally and decreased gradually towards the surface of the product. This implies that drying force is stronger at the product core than at the product surface. A phase change from liquid water to vapour occurs almost immediately after the start of the drying process for CIR-HAD. The evaporation rate, as expected, was observed to increase with increased drying time. Evaporation during CIR-HAD increased with increasing distance from the centreline of the sample surface. The simulation results of water and vapour flux revealed that moisture transport around the surfaces and sides of the sample is as a result of capillary diffusion, binary diffusion, and gas pressure in both the vertical and horizontal directions. The nonuniform dominant infrared heating caused the heterogeneous distribution of product temperature. These results suggest that CIR-HAD of food occurs in a non-uniform manner with high vapour and water concentration gradient between the product core and the surface. CONCLUSIONS: This study provides in-depth insight into the physics and phase changes of food during CIR-HAD. The multiphase model has the advantage that phase change and impact of CIR-HAD operating parameters can be swiftly quantified. Such a modelling approach is thereby significant for further development and process optimization of CIR-HAD towards industrial upscaling.

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Section: Resultssupporting

confidence: 56%

A fully coupled multiphase model for infrared‐convective drying of sweet potato

et al. 2020

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“…Several models have been proposed to describe the shrinkage behavior of agricultural products during convective drying with slab geometry (Mayor, Moreira, & Sereno, 2011;Mayor & Sereno, 2004;Yuan, Tan, Xu, Yuan, & Dong, 2019). Different researchers have suggested volumetric changes in correlation with moisture content or moisture ratio of products.…”

Section: Modeling Of Shrinkagementioning

confidence: 99%

“…US treated samples have the highest reduction of volume at initial hours of drying maybe it is because of the structural changes (fragmentation or surface erosion of samples) stimulated by cavitations during US treatment. These structural changes help to the removal of free moisture in the samples with minimum thermal and moisture stress in the tissues(Yuan et al, 2019). It results in the US treated samples having low volumetric shrinkage compared to control.…”

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confidence: 99%

Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger (Zingiber officinale)

Buvaneswaran

Natarajan

Sunil

et al. 2022

J Food Process Engineering

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In this study, it was aimed to understand the effect of drying temperature (40, 50, and 60 C) and pretreatments such as conventional blanching (60 C for 5 min) (CB), microwave-assisted blanching (430 W for 2 min) (MAB), and ultrasound (amplitude: 60%; time: 15 min) (US) conditions on shrinkage and rehydration behavior of ginger slices. In all treatment combinations, the volumetric shrinkage of ginger slices was well described by the quadratic equation as a function of moisture content. From the experimental study, it was found that the ginger slices pretreated with US had shown the lowest percentage of shrinkage in length (6-7%), breadth (41-43%), and volume (64-65%) at three different drying temperatures, following that control (7-10%, 44-45%, and 66-71%), CB (17-19%, 55-57%, and 80-81%), and MAB (16-23%, 46-53%, and 76-80%) slices have higher volumetric shrinkage. In rehydration, the Peleg's, exponential, and Vega-Galvez models comparatively well describe the rehydration kinetics of ginger slices as a function of rehydration time. The US treated samples dried at 60 C have the higher rehydration ratio (RR) of 4.886 at 35 C rehydration temperature. The relationship between the Peleg's kinetic rates constant (k 1 ), and various treatment conditions was estimated. The rehydration ratio of ginger slices lies between 2.5 and 5. Compared to other pretreatments and drying conditions, US treated samples dried at 60 C have better quality in terms of volumetric shrinkage and rehydration ratio. Practical ApplicationsWhen it comes to the preservation of fresh agricultural products, drying is the most common method. Studying dried product quality using physical criteria such as shrinkage and rehydration helps to understand the textural and physical nature of foods. This study will aid in selecting better process parameters to obtain higherquality products and information on ginger shrinkage and rehydration behavior. The shrinkage and rehydration behavior of ginger slices have been satisfactorily described using mathematical models. A quadratic equation best describes the shrinkage behavior. The rehydration property of ginger slices is well represented by the Peleg's, exponential, and Vega-Galvez models. The ginger slices pretreated with US treatment undergone fewer shrinkage changes and have higher water uptake in a minimum rehydration period. They can be used in ready to cook products.

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“…In addition, drastic changes can be observed in the food structure and texture during drying. For example, fruits and vegetables may be subject to significant shrinkage (even up to 90%), which results in not only decreased heat and mass transfer rates and efficiency of drying process but also affected the drying quality (Yuan, Tan, Xu, Yuan, & Dong, 2019). Moreover to that, the diffusion coefficient is highly influenced by shrinkage and, ignoring this factor affects the accuracy and credibility of simulation results.…”

Section: Introductionmentioning

confidence: 99%

A comparative study on the efficiency of two modeling approaches for predicting moisture content of apple slice during drying

Dalvi‐Isfahan

2020

J Food Process Engineering

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The efficiency of two different modeling approaches for predicting moisture content of apple slices during drying were evaluated and compared. The experiments were performed at four air‐drying temperatures and at three levels of air velocity in the convective hot air dryer. Moisture content of apple during drying was predicted using theoretical model and Artificial Neural Networks (ANNs) models. The theoretical model was developed by solving heat and mass transfer equations simultaneously using numerical technique. A multilayer perceptron (MLP) neural network and radial basis function (RBF) network were used to develop neural network modeling. The agreement between the experimental results and the theoretical model predictions was quite good by considering the shrinkage dependent effective diffusivity in the model. Among different ANN structures, the best results were obtained for the MLP network with two hidden layers based on the statistical criteria (the coefficient of determination [R2] and mean squared error [MSE]). Although both two approaches could reasonably forecast the moisture content of apple slice during drying, the ANN model demonstrated better goodness of fit than theoretical model. Practical application Moisture content and water activity are important parameters in production of dried fruit, which have traditionally been measured by destructive and time‐consuming methods. Hence, quick tools are required to evaluate the moisture concentration and monitor changes during drying. Modeling can be considered as a helpful tool for prediction of moisture content as a function of time and space. The results of this study show that the two types of models can successfully predict changes in moisture content during drying. Applying these models at the commercial level can reduce variability in product quality and improve repeatability of the drying process.

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Numerical and experimental study on drying shrinkage-deformation of apple slices during process of heat-mass transfer

Cited by 69 publications

References 51 publications

A fully coupled multiphase model for infrared‐convective drying of sweet potato

A fully coupled multiphase model for infrared‐convective drying of sweet potato

Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger (Zingiber officinale)

A comparative study on the efficiency of two modeling approaches for predicting moisture content of apple slice during drying

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