Theoretical Models for Fluid Bed Drying of Cut Vegetables

Jaros, M.; Pabis, S.

doi:10.1016/j.biosystemseng.2005.08.011

Cited by 13 publications

(9 citation statements)

References 15 publications

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“…This period is called the transition period, and it is not theoretically examined in depth. Its mathematical models describing this period are known only partially (Jaros and Pabis, 2006). However, some authors of the publications neglect the occurrence of the first drying period due to the nature of the obtained measurements results concerning the decreasing drying rate coefficient from the beginning of the drying process e.g.…”

Section: Modelling Of Cut Pumpkin Drying Processmentioning

confidence: 98%

“…In order to maintain contiguity of the process in point u = u cr , drying rate in the first (I) and second (II) period must be equal, i.e. du ds À Á I ¼ du ds À Á II , (Sojak, 2000;Jaros and Pabis, 2006). Then, the drying rate coefficient may be calculated using the equation:…”

Section: Modelling Of Cut Pumpkin Drying Processmentioning

confidence: 99%

“…The graph also shows the course of temperature changes of pumpkin pieces measured under the surface for the process in the chamber dryer. N coefficient in model (20) was determined using successive approximations method so as the relative error of calculations concerning water content using the model is as small as possible, according to the methodology provided by Jaros and Pabis (2006). Relative error was determined on the basis of formula (24):…”

Section: Modelling Of Cut Pumpkin Drying Processmentioning

confidence: 99%

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Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying

Sojak

Głowacki

2010

Journal of Food Engineering

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Section: Modelling Of Cut Pumpkin Drying Processmentioning

confidence: 98%

Section: Modelling Of Cut Pumpkin Drying Processmentioning

confidence: 99%

Section: Modelling Of Cut Pumpkin Drying Processmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying

Sojak

Głowacki

2010

Journal of Food Engineering

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“…These premises inclined Jaros and Pabis (2006) to put forward a hypothesis that a model for the kinetics of fluidization drying of small-grain or cut solid bodies can be the equation of the kinetics of drying by convection of single particles of such solid bodies, taking into account their shrinkage. This hypothesis was preliminarily corroborated empirically using results of drying cut carrots and celeries in a laboratory drier.…”

Section: Abbreviationsmentioning

confidence: 99%

Theoretical models of vegetable drying by convection

Pabis¹

2007

Transp Porous Med

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The results of experiments are often used to model empirical phenomena. However, the term model is applied in various meanings. A model is usually treated as an abstract formal structure that can replace a material system considered as original, in respect to the aim of modeling. Certain formal structures may be treated as theoretical models of empirical phenomena. On the other hand, a material system can also be referred to as a model of an abstract system, e.g., a set of equations or a hypothesis. Such a material system, if it is a distinct empirical interpretation of the language of a given theory, is then called a real model. Both kinds of models are applied in drying technology, but the second one is more inventive. The mathematical structures are treated as empirical formulae or as theoretical models properly derived from true or legitimated promises of a given theory. The advantages of some mathematical theoretical models of drying processes versus empirical formulae are discussed. The creation of new mathematical theoretical models of convection drying kinetics of some shrinking solids is presented and analyzed. One of the above models was also hypothetically suggested for modeling the drying of cut vegetables in a fluidized-bed. Despite its initial acceptance due to peer empirical justification on cut carrots and celery, it still requires further theoretical analysis. Other models indicated here are theoretical models of vegetable drying in a tunnel drier. These models are created by deduction from laws of heat and mass transfer theory and its basic equations.

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“…The critical moisture content M c could be determined assuming the continuity of the drying process. The continuity of the process required that when M is equal to M c , the drying rate in the first and second period be equal, that is when (dM/dt) I =(dM/dt) II (Jaros & Pabis, 2006). Górnicki & Kaleta (2007a) used the drying rate and the temperature of the dried particle as a criterion of division into the first and the second drying period.…”

Section: Determination Of the Parameters Necessary For Using The Modementioning

confidence: 99%

Some Problems Related to Mathematical Modelling of Mass Transfer Exemplified of Convection Drying of Biological Materials

Górnicki¹,

Kaleta²

2011

Heat and Mass Transfer - Modeling and Simulation

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Theoretical Models for Fluid Bed Drying of Cut Vegetables

Cited by 13 publications

References 15 publications

Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying

Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying

Theoretical models of vegetable drying by convection

Some Problems Related to Mathematical Modelling of Mass Transfer Exemplified of Convection Drying of Biological Materials

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