Time and speed of fruit drying on batch fluid-beds

Bauman, Ingrid; BobiĆ, Z.; Đaković, Zorislav; Ukrainczyk, Marko

doi:10.1007/bf02703515

Cited by 8 publications

(5 citation statements)

References 9 publications

(11 reference statements)

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“…This technique is very convenient for heat sensitive food materials as it prevents them from overheating (Gibert et al 1980;Giner & Calvelo 1987). A large number of FBD experiments have been reported during the past few years to investigate its results obtained with different products (Kalwar et al 1991;Diamattia et al 1996;Senadeera et al 2003;Bauman et al 2005;Srinivasakannan 2008). …”

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confidence: 99%

“…Due to a better heat and mass transfer, shorter drying time, better quality of the products obtained, and shorter reconstitution time (Bobic et al 2001;Bauman et al 2005), Fluidised Bed Drying (FBD) is commonly used for drying particulate materials like grain and fruits. In FBD, the conditions are favourable for a rapid heat and mass transfer.…”

mentioning

confidence: 99%

“…A series of empirical models based on exponential time decay have been developed to represent the drying kinetics of agricultural materials in FB dryer (Senadeera et al 2003;Bauman et al 2005;Srinivasakannan 2008). The Page model was found to match the experimental data very closely for mustard drying (Srinivasakannan 2008).…”

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confidence: 99%

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Modelling the drying kinetics of canola in fluidised bed dryer

Gazor¹,

Mohsenimanesh²

2010

Czech J. Food Sci.

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Gazor H.r., Mohsenimanesh A. (2010): Modelling the drying kinetics of canola in fluidised bed dryer. Czech J. Food Sci., 28: 531-537.Canola, one of the new oil seeds in Iran, is investigated for drying in Batch fluidised beds. Experiments were conducted to assess the kinetics of drying in the temperature range of 30-100°C. The drying rate was found to increase significantly with increasing temperature. The drying rate was compared with various exponential time decay models and the model parameters were evaluated. The approximate diffusion and logarithmic models were found to match the experimental data very closely with the maximum root Mean Square Error (rMSE) less than 0.02. Considering fewer differences in the model evaluation factors and friendly use, logarithmic model was recommended for modelling canola drying. The experimental data were also modelled using Fick's diffusion equation, the effective diffusivity coefficients having been found to be from 3.76 × 10 -11 m 2 /s to 8.46 × 10 -11 m 2 /s in the range of experimental data covered in the present study. For the process, the activation energy was calculated to be 11.03 kJ/mol assuming an Arrhenius type temperature reliance.

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Modelling the drying kinetics of canola in fluidised bed dryer

Gazor¹,

Mohsenimanesh²

2010

Czech J. Food Sci.

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“…The exponential model successfully describes kinetics of the drying of certain porous materials such as clay [29,30], Al-Ni catalyzer [31] and foodstuffs [32,33]. In the literature, the Page model is a model that reflects the results of the experiment well, and is relatively simple, which makes it suitable for use in practice.…”

Section: Methodsmentioning

confidence: 99%

Modeling of the Drying Process of Apple Pomace

Tulej

Głowacki

2022

Applied Sciences

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Understanding biological materials is quite complicated. The material apple pomace is biologically unstable has been dried under certain conditions. Modeling the pomace drying is necessary to understand the heat and mass transport mechanism and is a prerequisite for the mathematical description of the entire process. Such a model plays an important role in the optimization or control of working conditions. Modeling of the pomace drying process is difficult as apple pomace is highly heterogeneous, as it consists of flesh, seeds, seed covers, and petioles of various sizes, shapes and proportions. A simple mathematical model (Page) was used, which describes well the entire course of the drying process. This is used to control the process. In turn, complex mathematical models describe the phenomena and scientifically explain the essence of drying. Mathematical modeling of the dewatering process is an indispensable part of the design, development and optimization of drying equipment.

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“…This slow drying method made the process vulnerable to rain, inclement weather conditions, fungal growth, and so forth. To address this, many noteworthy efforts have been made in developing drying pre-treatments, [5][6][7][8] techniques, [9][10][11][12][13][14] processes, [15][16][17][18][19][20] and equipment. [21][22][23][24][25] The process of drying biological products such as fruits and vegetables involves simultaneous, coupled heat, and mass transfer processes that are transient in nature.…”

Section: Introductionmentioning

confidence: 99%

Effective Maxwell−Stefan diffusion model of near ambient air drying validated with experiments on Thomson seedless grapes

et al. 2022

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With 8% of the world's grapes being dried into raisins, grape drying constitutes a sizable part of agricultural revenue. The drying process in the developing regions of the world struggles with a lack of reliable drying techniques and rising energy costs. In this work, we report a systematic study to elucidate the intrinsic drying kinetics of Thomson seedless grapes. The grapes are subjected to drying by warm air (40À55 C) rather than hot air (>60 C), which has the advantage of producing the sought-after green raisins. The air velocity is varied between 0.05 and 0.15 m/s to isolate the effect of external mass transfer resistance. A 1D mathematical model was developed that incorporates the effects of internal diffusion and external mass transfer resistance as well as the effects of temperature and relative humidity on the kinetics and driving forces. In addition, the model incorporates a novel thermodynamic model to describe the vapour pressure of water at the surface of the grape. The uniqueness of the model is that it combines thermodynamics and mass transfer in a single framework. Therefore, the parameters that describe the evaporation are the same parameters that describe the internal diffusion within the matrix, making the model robust. This robust, experiment-trained model can be reliably transferred to develop detailed computational protocols to model cost-effective grape drying processes in the field.

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Time and speed of fruit drying on batch fluid-beds

Cited by 8 publications

References 9 publications

Modelling the drying kinetics of canola in fluidised bed dryer

Modelling the drying kinetics of canola in fluidised bed dryer

Modeling of the Drying Process of Apple Pomace

Effective Maxwell−Stefan diffusion model of near ambient air drying validated with experiments on Thomson seedless grapes

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