Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
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Angel Pérez Santiago
,
Sadoth Sandoval Torres
,
Angélique Léonard
Abstract
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.
Funding source: Instituto Politécnico Nacional (Mexico)
Award Identifier / Grant number: 20180678, 20195013, 20200285, 20211251
Acknowledgements
Authors acknowledge CONACYT for the scholarship 333436 for Perez-Santiago Angel (International mobility scholarship 486004), and to the Instituto Politécnico Nacional (Mexico) for SIP-IPN funding: Project ID code 20180678, 20195013, 20200285, and 20211251.
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: This research was funded by Instituto Politécnico Nacional (Mexico) under 20180678, 20195013, 20200285, and 20211251.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2021 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
- Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
- Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
- Effect of heating under pressure treatment on the antioxidant of quinoa
- Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
- Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine
- Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
Articles in the same Issue
- Frontmatter
- Articles
- Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
- Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
- Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
- Effect of heating under pressure treatment on the antioxidant of quinoa
- Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
- Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine
- Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
