Utilisation of the REA-method to a Convective Drying of Apple Rings at Ambient Temperature
-
Sergey Spotar
,
Sayara Saliyeva
Abstract
This study focuses on the convective drying of apple rings by air at ambient temperature. The lumped reaction engineering approach (REA) model has been employed to determine the rate of drying for apple rings under forced convection considered as a normal processing regime. The algorithm implies origination of the activation energy curve from accurate ‘reference’ measurements of the drying rate under natural convection conditions. Mass transfer coefficients for the apple ring samples required for the model implementation were obtained in a series of experiments under natural and forced conditions. These were compared to the values of mass transfer coefficients obtained from numerical simulation using COMSOL Multiphysics® software. The study extends the application of REA for the limiting simplest case of convective drying of thick samples under ambient temperature conditions.
Nomenclature
- A
surface area of the sample (m2)
- hm
mass transfer coefficient (m s−1)
- m
apple ring sample mass (kg)
- ms
dried mass sample of material (kg)
- RH
relative humidity of drying air
- T
temperature (K)
- t
time (s)
- X
average moisture content on a dry basis (kg kg−1)
- Xb
equilibrium moisture content on a dry basis (kg kg−1)
- Ev
activation energy for pure water evaporation (J mol−1)
- ΔEv
activation energy (J mol−1)
- ΔEv,b
‘equilibrium’ activation energy (J mol−1)
- Kv
apparent reaction frequency [11] (kg m−3)
- ρv,b
vapour concentration in drying air (kg m−3)
- ρv,s
concentration of water vapour at surface (kg m−3)
- ρv,sat
saturated vapour concentration (kg m−3)
Acknowledgement
This research was supported by Small Research Grant Scheme at Nazarbayev University (090118FD5323).
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Supplementary Material
The online version of this article offers supplementary material (DOI:https://doi.org/10.1515/ijfe-2019-0112).
© 2020 Walter de Gruyter GmbH, Berlin/Boston
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Articles in the same Issue
- Editorial
- Special issue “Selected papers from the International Food Operations & Processing Simulation Workshop”
- Articles
- Economic Assessment of Pig Meat Processing and Cutting Production by Simulation
- A Simulation-Based Tool to Support Decision-Making in Logistics Design of a Can Packaging Line
- Word of Mouth, Viral Marketing and Open Data: A Large-Scale Simulation for Predicting Opinion Diffusion on Ethical Food Consumption
- Development of a Dynamic Information Fractal Framework to Monitor and Optimise Sustainability in Food Distribution Network
- Estimating the Impact of Blockchain Adoption in the Food Processing Industry and Supply Chain
- Developing a Linearization Method to Determine Optimum Blending for Surimi with Varied Moisture Contents Using Linear Programming
- Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents
- Utilisation of the REA-method to a Convective Drying of Apple Rings at Ambient Temperature
- Shelf life analysis of a ricotta packaged using Modified Atmosphere Packaging or High Pressure Processing
