Transmission line modelling (TLM) of water diffusion in white rice

Hendrickx, Marc; Engels, Chris; Tobback, Paul; Johns, P.B.

doi:10.1016/0260-8774(86)90003-8

Cited by 15 publications

(7 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Figures 6 and 7 show the moisture content profiles for drying of parboiled polished rice (starchy endosperm component) and for rice soaking, respectively. The spheroidal model in the literature [12,15,16] failed to predict the experimental curves to a more satisfactory level. With the liquid diffusivity for the spheroidal model, the ellipsoidal model also overestimates the moisture migration, because the diffusivity used is not an intrinsic value for a general ellipsoid.…”

Section: Application To Some Casesmentioning

confidence: 69%

See 1 more Smart Citation

Modeling of Diffusion in Ellipsoidal Solids: A Simplified Approach

Kobayashi

et al. 2004

Drying Technology

View full text Add to dashboard Cite

A three-dimensional model was applied to rigorously interpret the diffusion phenomena in ellipsoidal solids. The numerical solution of the diffusion equation was obtained by the finite difference method for ellipsoids of various shape factors. Due to its complexity for practical use, the spheroidal model (two-dimensional model) was utilized as a better alternative. In comparison with the numerical results generated by the three-dimensional model, the spheroidal model still fails to give good predictions in some cases, although it was assumed to have the same volume and surface area (i.e., same ORDER REPRINTS shape factor) as that of the ellipsoidal model. Consequently, a simplified approach was developed with satisfactory predictions, that is to apply a one-dimensional model to solve the diffusion problem with equivalent diameter as well as equivalent liquid diffusivity, which is a function of the intrinsic diffusivity and geometry factor.

show abstract

Section: Application To Some Casesmentioning

confidence: 69%

“…Comparison between the adsorption experimental data [15] with the numerical solutions (White rice, T ¼ 323K).…”

Section: Discussionmentioning

confidence: 99%

Modeling of Diffusion in Ellipsoidal Solids: A Simplified Approach

Kobayashi

et al. 2004

Drying Technology

View full text Add to dashboard Cite

show abstract

“…Researchers have already demonstrated that increasing the temperature of the soaking medium is an effective way to accelerate water uptake by various seeds as it shortens the soaking time (Quast and de Silva, 1977;Kon, 1979;Sopade and Obekpa, 1990;Thakor et al, 1995 andAbuGhannam andMcKenna, 1997). There have been an extensive studies (Hsu, 1983;Zhang et al, 1984;King and Aston, 1985;Engels et al, 1986;Hendrickx et al, 1986Hendrickx et al, , 1988Tagawa et al, 2003) to assess the rate of water intake by food materials. Works dealing with the change of volume and weight of grains such as sorghum, wheat and maize soaked in water have been published (Becker, 1960).…”

Section: Introductionmentioning

confidence: 97%

Water Absorption Characteristics of Obatanpa and Mamaba Maize Hybrids (Zea mays)

Addo¹,

Bart-Plange²,

Dzisi³

2006

International Journal of Food Engineering

View full text Add to dashboard Cite

Water absorption characteristics of two newly-released maize hybrids, Obatanpa and Mamaba, during soaking were measured at four temperatures of 30, 40, 50 and 60ºC. The absorption kinetics followed the Fick's law of diffusion during the first hours of soaking. The values determined for water diffusion coefficients varied from 7.31 x 10 -12 to 9.33 x 10 -12 m 2 /s and from 6.30 x 10 -12 to 8.25 x 10 -12 m 2 /s for Obatanpa and Mamaba respectively. An Arrhenius-type equation was used to relate the diffusion coefficient of Obatanpa and Mamaba to temperature, and the energy of activation for Obatanpa and Mamaba was estimated. The values determined were 6.54 kJ/mol and 6.82 kJ/mol for Obatanpa and Mamaba respectively.

show abstract

“…These initial formulations intended to calculate physical processes such as heat transfer, mass transfer, fluid dynamics and phase transitions, rather than to quality and safety loss simulations, and not much emphasis was given to food quality factors such as nutritional and sensory losses (Hendrickx, Engels, & Tobback, 1986, 1988, 1993, 1997, 2002, 2003. Most of the initial quality loss simulations were made for thermal processing, where the traditional shapes of tin cans was modelled by the FDM (Manson, Zahradnik, & Stumbo, 1970, 1994.…”

Section: Introductionmentioning

confidence: 99%

Simple finite volumes and finite elements procedures for food quality and safety simulations

Martins

2006

Journal of Food Engineering

View full text Add to dashboard Cite

Transmission line modelling (TLM) of water diffusion in white rice

Cited by 15 publications

References 20 publications

Modeling of Diffusion in Ellipsoidal Solids: A Simplified Approach

Modeling of Diffusion in Ellipsoidal Solids: A Simplified Approach

Water Absorption Characteristics of Obatanpa and Mamaba Maize Hybrids (Zea mays)

Simple finite volumes and finite elements procedures for food quality and safety simulations

Contact Info

Product

Resources

About