TY - JOUR
T1 - Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
AU - Pérez Santiago, Angel
AU - Sandoval Torres, Sadoth
AU - Léonard, Angélique
AU - Plougonven, Erwan
AU - Díaz-González, Mario
AU - Hernández-Bautista, Emilio
N1 - Publisher Copyright:
© 2021 Walter de Gruyter GmbH, Berlin/Boston.
PY - 2021/10/1
Y1 - 2021/10/1
N2 - The aim of this work is the simulation of volumetric strain of tuberous crop during drying. We propose a poroelastic model for predicting the drying kinetics and volume loss of potato cubes during convective drying. The Biot's theory of poroelasticity was used, which considers the Lamé parameters, Young's modulus and Poisson's ratio. Drying kinetics and volumetric strain were modeled and compared versus experimental data. An X-ray microtomograph coupled with image analysis was used to visualize the shape and size of the samples during drying. Drying experiments were conducted at 50, 60 and 70 °C, 20% RH, with an air velocity of 1 and 2 m/s. The drying process was interrupted several times to perform tomographic acquisitions. We found a period of ideal shrinkage, nevertheless, the volumetric strain reveals a kinetic behavior over time. The model computes the volumetric strain, which describes correctly the experimental data obtained by microtomography.
AB - The aim of this work is the simulation of volumetric strain of tuberous crop during drying. We propose a poroelastic model for predicting the drying kinetics and volume loss of potato cubes during convective drying. The Biot's theory of poroelasticity was used, which considers the Lamé parameters, Young's modulus and Poisson's ratio. Drying kinetics and volumetric strain were modeled and compared versus experimental data. An X-ray microtomograph coupled with image analysis was used to visualize the shape and size of the samples during drying. Drying experiments were conducted at 50, 60 and 70 °C, 20% RH, with an air velocity of 1 and 2 m/s. The drying process was interrupted several times to perform tomographic acquisitions. We found a period of ideal shrinkage, nevertheless, the volumetric strain reveals a kinetic behavior over time. The model computes the volumetric strain, which describes correctly the experimental data obtained by microtomography.
KW - Darcy's law
KW - Lamé parameters
KW - microtomography
KW - stress-strain
KW - volumetric strain
UR - http://www.scopus.com/inward/record.url?scp=85115028382&partnerID=8YFLogxK
U2 - 10.1515/ijfe-2021-0108
DO - 10.1515/ijfe-2021-0108
M3 - Artículo
AN - SCOPUS:85115028382
SN - 2194-5764
VL - 17
SP - 771
EP - 782
JO - International Journal of Food Engineering
JF - International Journal of Food Engineering
IS - 10
ER -