TY - JOUR
T1 - Dimensionless modeling for convective drying of tuberous crop (Solanum tuberosum) by considering shrinkage
AU - Sandoval-Torres, Sadoth
AU - Tovilla-Morales, Adriana Soledad
AU - Hernández-Bautista, Emilio
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/12
Y1 - 2017/12
N2 - The shrinkage of biological materials (agri-food), is a common phenomenon developed during a drying operation that directly affects the product quality. In this work a dimensionless mathematical model including the reduction at the interface of a high moisture content food (tuber) in 1D geometry was developed. The mass and heat conservation equations coupled to the Leibniz-Reynolds Transport Theorem (LRTT) at the interface of a high moisture content food were solved. The system of nonlinear unsteady state equations was solved by using a multi-frontal massively parallel sparse direct Solver. In order to validate this model, tuberous crop slices were dried at three temperatures: 40, 50 and 60 °C, relative humidity of 25% and a constant airflow of 1.5 m/s. Drying kinetics and the evolution of temperature within the product were logged. The model is able to simulate the moisture loss and predict the highest thickness change. The simulations show a good agreement with the experimental drying kinetics, as well as for the evolution of temperature. Simulations show 1-D shrinkage is not linear and the model improves its prediction when the drying temperature is higher (intensive mass flux).
AB - The shrinkage of biological materials (agri-food), is a common phenomenon developed during a drying operation that directly affects the product quality. In this work a dimensionless mathematical model including the reduction at the interface of a high moisture content food (tuber) in 1D geometry was developed. The mass and heat conservation equations coupled to the Leibniz-Reynolds Transport Theorem (LRTT) at the interface of a high moisture content food were solved. The system of nonlinear unsteady state equations was solved by using a multi-frontal massively parallel sparse direct Solver. In order to validate this model, tuberous crop slices were dried at three temperatures: 40, 50 and 60 °C, relative humidity of 25% and a constant airflow of 1.5 m/s. Drying kinetics and the evolution of temperature within the product were logged. The model is able to simulate the moisture loss and predict the highest thickness change. The simulations show a good agreement with the experimental drying kinetics, as well as for the evolution of temperature. Simulations show 1-D shrinkage is not linear and the model improves its prediction when the drying temperature is higher (intensive mass flux).
KW - Convective drying
KW - Heat and mass transport
KW - Leibniz-Reynolds transport theorem
KW - Potato
KW - Shrinkage
UR - http://www.scopus.com/inward/record.url?scp=85021768016&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2017.06.014
DO - 10.1016/j.jfoodeng.2017.06.014
M3 - Artículo
SN - 0260-8774
VL - 214
SP - 147
EP - 157
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -