Modelling of convective drying of potatoes polyhedrons
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Marco A. V. Silva Júnior
Abstract
This work aimed to develop numerical models to predict the moisture content and deformation of potato slices during convective drying (40–80 °C, 0.5 m·s−1). Three-dimensional slices were considered in cylindrical, cubic, parallelepiped, and prism geometries. The first classic model coupled the linear constant drying rate period with the analytical solution of Fick’s law in spherical coordinates, evaluating the mass diffusion coefficients (4.2–15.5·10−10 m2·s−1), critical drying time (1640–5085 s), and critical moisture content (1.8–2.4 kg·kg−1). The Finite Element Method (FEM) was a more robust model, that combined momentum and mass transfer to three-dimensional solid deformation of polyhedrons by ALE method, evaluating the mass diffusivity (1.4–6.5·10−10 m2·s−1). The FEM model could predict the shrinkage due to water molar flux removal on moving solid boundaries and explain the pseudo-constant drying rate detected in experimental data. The developed models accurately described the drying of food materials with a high shrinkage ratio.
Funding source: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Award Identifier / Grant number: 001
Nomenclature
- A
-
Coefficient of the constant drying rate period (dimensionless)
- c
-
Water concentration (mol⋅m−3)
- D air
-
Diffusivity of water in air domain (m2⋅s−1)
- D eff
-
Effective diffusivity of water in solid domain (m2⋅s−1)
- e
-
Edge or diameter of polyhedron (m)
- h
-
Height of polyhedron (m)
- J n
-
Total normal molar flux (mol⋅m−2⋅s−1)
- K p
-
Partition coefficient (dimensionless)
- M w
-
Water molar mass (kg⋅mol−1)
- m
-
Mass (kg)
- N c
-
Coefficient of the constant drying rate period (s−1)
- P
-
Pressure (Pa)
- R s
-
Equivalent spherical radius (m)
- R
-
Universal gas constant (J⋅mol−1⋅K−1)
- RH
-
Relative humidity (dimensionless)
- RMSE
-
Root-mean-square error (dimensionless)
- R 2
-
Coefficient of determination (dimensionless)
- S
-
Specific area (m2⋅kg−1)
- T
-
Air temperature (°C or K)
- t
-
Time (s)
- V
-
Volume (m³)
- V/V 0
-
Shrinkage (dimensionless)
- v
-
Air velocity (m⋅s−1)
-
-
Normal velocity of moving boundary (m⋅s−1)
- X
-
Moisture content in dry basis (kg⋅kg−1)
- XR
-
Moisture ratio (dimensionless)
- ρ
-
Density (kg⋅m−3)
- μ
-
Dynamic viscosity (Pa⋅s)
- CL
-
Sample label for cylinder polyhedron
- CB
-
Sample label for cube polyhedron
- PL
-
Sample label for parallelepiped polyhedron
- PM
-
Sample label for prism polyhedron
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Research ethics: Not applicable.
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Author contributions: All authors contributed to the study conception and design. Material preparation, experimental drying trials, data collection and analysis were performed by MAVSJ and MAL. Mathematical modeling was performed by MAVSJ and GCD. The first draft of the manuscript was written by MAVSJ and GCD, and GCD commented on previous versions of the manuscript. All authors have accepted responsibility for the entire content of this manuscript and approved its submission.
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Competing interests: Authors state no conflict of interest.
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Research funding: This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001.
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Data availability: Not applicable.
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Articles in the same Issue
- Frontmatter
- Critical Review
- Value addition of mushrooms by incorporation in the food products: an overview
- Articles
- Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat
- Modelling of convective drying of potatoes polyhedrons
- Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage
- Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice
- Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid
Articles in the same Issue
- Frontmatter
- Critical Review
- Value addition of mushrooms by incorporation in the food products: an overview
- Articles
- Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat
- Modelling of convective drying of potatoes polyhedrons
- Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage
- Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice
- Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid
