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Zorlanmış Taşınım ile Farklı Geometrik Şekilli Gıda Ürünlerinin Kurutulmasının Gözenekli Ortam Yaklaşımı ile Nümerik İncelenmesi

Year 2019, Volume: 25 Issue: 4, 518 - 529, 05.12.2019
https://doi.org/10.15832/ankutbd.441925

Abstract

Kurutma gıda ürününden sıvı miktarının buharlaştırılarak mikrobiyal
bozulmayı önlemek için yaygın şekilde kullanılır. Enerji tüketimini azaltmak ve
gıda kalitesini artırmak için kurutma sürecinin modellenmesi çok önemlidir.
Literatürde kurutma karakteristiklerinin araştırılmasında farklı yaklaşımlar
kullanılmıştır. Bu yaklaşımlar arasında gözenekli ortam yaklaşımı karmaşık bir
mekanizmaya sahiptir. Gözenekli ortamda kurutma modelinde gazlar (su buharı ve
hava) için moleküler difüzyon, sıvı (su) için difüzyon ve konveksiyon
mekanizmaları kullanılmaktadır. Bu çalışmada öncelikle gözenekli malzemenin
kurutulması üzerinde büzülme etkisi araştırıldı. Kurutma probleminde hava ve
gıda ürünü için lineer olmayan kısmi diferansiyel denklemleri zamana bağlı
olarak çözüldü. Kurutma işlemindeki büzülme etkisi ALE (Arbitrary Lagrangian
Eulerian) metodu kullanılarak araştırıldı.

References

  • Machado M D, Oliviera F A R, Gekas V & Singh R P (1998). Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water. International Journal of Food Science and Technology, 33(3), 225–237
  • Sanjuan N, Simal S, Bon J & Mulet A (1999). Modelling of broccoli stems rehydration process. Journal of Food Engineering, 42, 27–31
  • A K Datta (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering, vol. 80
  • Curcio S, Aversa M, Calabro V & Iorio G (2008). Simulation of food drying: FEM analysis and experimental validation. Journal of Food Engineering 87:541–553
  • Lima A G B, Queiroz M R & Nebra S A (2002). Simultaneous moisture transport and shrinkage during drying solids with ellipsoidal configuration. Chemical Engineering Journal 86: 83–85
  • Defraeye T, Nicolaï, B, Mannes D, Aregawi W, Verboven P & Derome D (2016). Probing inside fruit slices during convective drying by quantitative neutron imaging. Journal of Food Engineering 178,198-202
  • Udayraj Md A, Mishra R K Chandramohan V P & Talukdar P (2014). Numerical modeling of convective drying of food with spatially dependent transfer coefficient in a turbulent flow field. International Journal of Thermal Sciences 78, 145
  • Nguyen H M & Price E W (2007). Air drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season. Journal of Food Engineering 79 (1): 200-207
  • Yan Z, Sousa-Gallagher M J & Oliveira F A R (2008). Shrinkage and porosity of banana, pineapple and mango slices during air-drying. Journal of Food Engineering 84:430–440
  • Ruhanian S & Movagharnejad K (2016). Mathematical modeling and experimental analysis of potato thin-layer drying in an infrared-convective dryer Engineering in Agriculture. Environment and Food 9 , 84-91
  • Bird R B, Stewart W E & Lightfoot E N (1960). Transport Phenomena. John Wiley & Sons, London, UK
  • Welty J, Wicks C, Wilson R & Rorrer G (2001). Fundamentals of Momentum, Heat, and Mass Transfer. New York: John Wiley and Sons
  • Datta A K (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results. Journal of Food Engineering, vol. 80
  • Comsol Multiphysics 5.3 (2017). Heat Transfer Model Library, Heat Transfer Module User’s Guide, Chemical Reaction Engineering Module User’s Guide
  • Karim M A & Hawlader M N A (2005). Mathematical modelling and experimental investigation of tropical fruits drying. International Journal of Heat and Mass Transfer 48:(23) 4914-4925
  • Desmorieux H & Moyne C (1992). Analysis of dryer performance for tropical foodstuffs using the characteristic drying curve concept, in Drying A.S. Mujumder, Editor, 834-843
  • Bart-Plange A, Addo A, Ofori H & Asare V (2012). Thermal properties of gros michel banana grown in Ghana. ARPN Journal of Engineering and Applied Sciences 7 (4)
  • Liu J Y & Cheng S (1991). Solutions of Luikov Equations of Heat and Mass Transfer in Capillary Porous Bodies. Int.J. Heat Mass Transfer 34, 7, pp 1747 1754
  • Kumar C, Millar G J & Karim M A (2015). Effective Diffusivity and Evaporative Cooling in Convective Drying of Food Material. Drying Technology 33:227-237
  • Zhang W & Mujumdar A S (1992). Deformation and stress analysis of porous capillary bodies during intermittent volumetric thermal drying. Drying Technology 10:(2), 421–443

Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food

Year 2019, Volume: 25 Issue: 4, 518 - 529, 05.12.2019
https://doi.org/10.15832/ankutbd.441925

Abstract

Drying is widely used to prevent microbial spoilage by evaporating the determined amount of liquid in the food sample. In order to reduce energy consumption and increase food flavor quality, modeling the drying process is crucial. In the literature, different approaches are used for investigation of drying characteristic. Among these approaches, the porous media approach have complex phenomena. Molecular diffusion for gases (water vapor and air), capillary diffusion for liquid (water), and convection mechanisms (Darcy flow) were used in drying model in porous media. In this study, firstly, the effect of shrinkage on drying of porous media was investigated. Non-linear partial differential equations for air and food material in the drying problem were solved numerically for non-steady state condition. The shrinkage effect in the drying process was studied by using the ALE (Arbitrary Lagrangian Eulerian) method. In this study, air velocities of 0.5, 0.8 and 1 m s-1, air temperatures of 40, 50 and 60 °C and the geometric forms of rectangular, cylindrical and square were selected for hot air drying process. The fastest drying was obtained at square shape food at the air temperature of 60 °C and the air velocity of 0.5 m s-1. The analysis result showed that the air velocity and temperature have effect on the drying.

References

  • Machado M D, Oliviera F A R, Gekas V & Singh R P (1998). Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water. International Journal of Food Science and Technology, 33(3), 225–237
  • Sanjuan N, Simal S, Bon J & Mulet A (1999). Modelling of broccoli stems rehydration process. Journal of Food Engineering, 42, 27–31
  • A K Datta (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering, vol. 80
  • Curcio S, Aversa M, Calabro V & Iorio G (2008). Simulation of food drying: FEM analysis and experimental validation. Journal of Food Engineering 87:541–553
  • Lima A G B, Queiroz M R & Nebra S A (2002). Simultaneous moisture transport and shrinkage during drying solids with ellipsoidal configuration. Chemical Engineering Journal 86: 83–85
  • Defraeye T, Nicolaï, B, Mannes D, Aregawi W, Verboven P & Derome D (2016). Probing inside fruit slices during convective drying by quantitative neutron imaging. Journal of Food Engineering 178,198-202
  • Udayraj Md A, Mishra R K Chandramohan V P & Talukdar P (2014). Numerical modeling of convective drying of food with spatially dependent transfer coefficient in a turbulent flow field. International Journal of Thermal Sciences 78, 145
  • Nguyen H M & Price E W (2007). Air drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season. Journal of Food Engineering 79 (1): 200-207
  • Yan Z, Sousa-Gallagher M J & Oliveira F A R (2008). Shrinkage and porosity of banana, pineapple and mango slices during air-drying. Journal of Food Engineering 84:430–440
  • Ruhanian S & Movagharnejad K (2016). Mathematical modeling and experimental analysis of potato thin-layer drying in an infrared-convective dryer Engineering in Agriculture. Environment and Food 9 , 84-91
  • Bird R B, Stewart W E & Lightfoot E N (1960). Transport Phenomena. John Wiley & Sons, London, UK
  • Welty J, Wicks C, Wilson R & Rorrer G (2001). Fundamentals of Momentum, Heat, and Mass Transfer. New York: John Wiley and Sons
  • Datta A K (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results. Journal of Food Engineering, vol. 80
  • Comsol Multiphysics 5.3 (2017). Heat Transfer Model Library, Heat Transfer Module User’s Guide, Chemical Reaction Engineering Module User’s Guide
  • Karim M A & Hawlader M N A (2005). Mathematical modelling and experimental investigation of tropical fruits drying. International Journal of Heat and Mass Transfer 48:(23) 4914-4925
  • Desmorieux H & Moyne C (1992). Analysis of dryer performance for tropical foodstuffs using the characteristic drying curve concept, in Drying A.S. Mujumder, Editor, 834-843
  • Bart-Plange A, Addo A, Ofori H & Asare V (2012). Thermal properties of gros michel banana grown in Ghana. ARPN Journal of Engineering and Applied Sciences 7 (4)
  • Liu J Y & Cheng S (1991). Solutions of Luikov Equations of Heat and Mass Transfer in Capillary Porous Bodies. Int.J. Heat Mass Transfer 34, 7, pp 1747 1754
  • Kumar C, Millar G J & Karim M A (2015). Effective Diffusivity and Evaporative Cooling in Convective Drying of Food Material. Drying Technology 33:227-237
  • Zhang W & Mujumdar A S (1992). Deformation and stress analysis of porous capillary bodies during intermittent volumetric thermal drying. Drying Technology 10:(2), 421–443
There are 20 citations in total.

Details

Primary Language English
Journal Section Makaleler
Authors

Burak Turkan

Ahmet Serhan Canbolat

Akin Burak Etemoglu

Publication Date December 5, 2019
Submission Date July 9, 2018
Acceptance Date November 5, 2018
Published in Issue Year 2019 Volume: 25 Issue: 4

Cite

APA Turkan, B., Canbolat, A. S., & Etemoglu, A. B. (2019). Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food. Journal of Agricultural Sciences, 25(4), 518-529. https://doi.org/10.15832/ankutbd.441925

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