Simulation of the Transport Phenomena during Food Drying with Ohmic Heating in a Static System
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Mostafa Keshavarz Moraveji
In this article, the computational fluid dynamics (CFD) technique was used to simulate mass and heat transfer during the food drying via ohmic heating process. The effects of electrical field intensity, electrical conductivity, solid heating, liquid-solid conductivity and some parameters such as drying rate, moisture content and temperature changes on drying process of potato were investigated. The partial differential equations for the unsteady-state system were solved by the finite element method. In this modeling, simultaneous solution of the equations of heat transfer, moisture and electrical field was achieved. The results showed that ohmic heating process reduced drying time and accelerate the diffusion in the entire product in comparison with the other conventional methods. Therefore, heat and mass transfer were simultaneously and approximately conducted with the same rate in both phases of solid and liquid.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- Evaluation of Geometric Symmetry Condition in Numerical Simulations of Thermal Process of Packed Liquid Food by Computational Fluid Dynamics (CFD)
- Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese
- Combined Effect of High Hydrostatic Pressure and Nisin on Loss of Viability, Membrane Damage and Release of Intracellular Contents of Bacillus subtilis and Escherichia coli
- Desorption of Vitamin E from Silica-Packed Fixed-Bed Column by Isopropanol
- Physico-Chemical Characterisation of Opuntia dillenii Fruit
- Cooling Optimization and Discrete Time Event Simulation
- Kinetic and Thermodynamic Characteristics of Seaweed Dried in the Convective Air Drier
- Aspect Ratio Analysis Using Image Processing for Rice Grain Quality
- Water Absorption Characteristics of Nigerian Acha (Digitaria exilis)
- Simulation of the Transport Phenomena during Food Drying with Ohmic Heating in a Static System
- Effect of High Hydrostatic Pressure Processing on Lycopene Isomers
- Shorter Communication
- Non-Thermal Microwave Reduction of Pathogenic Cellular Population
- Moisture Dependent Physical Properties of Grape Seeds
- Development of a Linear Heat Source Probe and Determination of Banana Thermal Conductivity
