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SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER

Yıl 2020, Cilt: 38 Sayı: 2, 527 - 544, 01.06.2021

Öz

Simulation of the hot-air drying period is very significant to decrease energy expenditure and increase food quality effect. In the present study, drying kinetics of three different foods (carrot, eggplant and cucumber) were investigated experimentally. At the end of the 180 minute drying process, the maximum change in moisture content was found to be in eggplant with 83%. The simulation model developed for hot-air drying was used to solve the heat and mass transfer equations which include shrinkage effect for food products. The shrinkage effect was obtained using the Arbitrary Lagrangian Eulerian method. At the end of the drying process, volume change for carrot, cucumber and eggplant were obtained as 55.7%, 55.7% and 68.7% respectively.On the other hand, the numerical model defines the internal moisture distributions of the food depending on the time. In this study, furthermore, empirical data were applied to different drying models. Statistical conclusions indicated that the Midilli model was the best to explain the drying behaviour for cucumber (R2= 0.99, SEE=0.0077, x2= 6.00×10-5) and eggplant (R2= 0.99, SEE=0.0169, x2= 0.0003). However, Wang and Singh model was found to be the most suitable model for carrot (R2=0.99, SEE=0.0054, x2=2.95×10-5). The experimental data were compared with numerical results for the drying of carrots, eggplant, and cucumber. It was shown a very good agreement between numerical simulation and experimental solution.

Kaynakça

  • [1] Singh B., Gupta A.K., (2007) Mass transfer kinetics and determination of effective diffusivity during convective dehydration of pre-osmosed carrot cubes, Journal of Food Engineering, 79, 459 470.
  • [2] Lima K. S., Cople A.L.S., Lima L.C., Freitas R.C., Della-Modesta R.L., Godoy O., (2004) Effect of Low Doses of Irradiation on the Carotenoids in Read-to-Eat Carrots, Food Science and Technology (Campinas), 24(2), 183–193.
  • [3] Puig A., Perez-Munuera I., Carcel J.A., Hernando I., Garcia-Perez J.V., (2012) Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying, Food and Bioproducts Processing, 90, 624–632.
  • [4] Alibas I., (2006) Characteristics of chard leaves during microwave, convective, and combined microwaveconvective drying, Drying Technology, 24(1), 1425-1435.
  • [5] 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.
  • [6] Avcı A., Can M., (1999) The analysis of the drying process on unsteady forced convection in thin films of ınk, Applied Thermal Engineering, 19,641-657.
  • [7] Lewis W. K., (1921) The rate of drying of solid materials, J. Ind. Eng. Chem., 13(5), 427–432.
  • [8] Henderson S. M., Pabis S., (1961) Grain drying theory I: temperature effect on drying coefficient, J. Agr. Eng. Resource, 6(3), 169–174.
  • [9] Madamba P. S., Driscoll R. H., Buckle K. A., (1996) The thin layer drying characteristics of garlic slices, Journal of Food Engineering, 29(1), 75-97.
  • [10] Wang C. Y., Singh R. P., (1978) A single layer drying equation for rough rice, ASAE, Paper No: 78-3001, St. Joseph, MI.
  • [11] Midilli A., Kucuk H., Yapar Z., (2002) A new model for single layer drying, Drying Technology, 20(7), 1503-1513.
  • [12] Vega A. M. N., Sturm B., Hofacker W., (2016) Simulation of the convective drying process with automatic control of surface temperature, Journal of Food Engineering, 170, 16-23.
  • [13] Bezerra C.V., Silva L.H.M., Corrêa D. F., Rodrigues A.M.C., (2015) A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel, International Journal of Heat and Mass Transfer, 85, 750–755.
  • [14] 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, 145-157.
  • [15] Kaya A., Aydın O., Kamer M. S., Doğan O., (2013) Su Kabağının Kuruma Davranışının Deneysel İncelenmesi, KSÜ Mühendislik Bilimleri Dergisi, 16(2).
  • [16] Lemus-Mondaca R. A., Zambra C.E., Vega-Gálvez A., Moraga N.O., (2013) Coupled 3D heat and mass transfer model for numerical analysis of drying processin papaya slices, Journal of Food Engineering, 116, 109–117.
  • [17] Kumar C., Karim A., Koardder M.U.H., Miller G.J., (2012) Modeling Heat and Mass Transfer Process During Convection Drying of Fruit, 4th International Conference on Computational Methods (ICCM 2012),Australia.
  • [18] Darıcı S., Şen S., (2012) Kivi Meyvesinin Kurutulmasında Kurutma Havası Hızının Kurumaya Etkisinin İncelenmesi, Tesisat Mühendisliği, 130.
  • [19] Doymaz I., (2005) Drying characteristics and kinetics of okra, Journal of Food Engineering, 69: 275 – 279.
  • [20] Sabarez H. T., (2012) Computational modelling of the transport phenomena occurring during convective drying of prunes, Journal of Food Engineering, 111: (2) 279–288.
  • [21] Simal S., Garau C., Femenia A., Rossello C., (2005) Drying of red pepper (Capsicum annum): water desorption and quality, International Journal of Food Engineering, 1:(4), 1 -14.
  • [22] Doymaz I., (2017) Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices, Heat and Mass Transfer,53,25-35.
  • [23] Zhu A., Shen X., (2014) The model and mass transfer characteristics of convection drying of peach slices, Int J Heat and Mass Trans., 72: 345-351.
  • [24] Taheri-Garavand A., Rafiee A., Keyhani A., (2011) Mathematical Modeling of Thin Layer Drying Kinetics of Tomato Influence of Air Dryer Conditions. Int. Trans. J Eng. Manag& Applied Sci&Technol. 2: 147-160.
  • [25] Maskan M., 2001, Drying, shrinkage and rehydration characteristics of kiwi fruits during hot air and microwave drying. Journal of Food Engineering 48: 177–182.
  • [26] Zlatanovic I., Komatina M. and Antonijevi D., 2013, Low-temperature convective drying of apple cubes. Applied Thermal Engineering 53:114-123.
  • [27] Doymaz I., Tugrul N., Pala M., (2006) Drying characteristics of dill and parsley leaves, Journal of Food Engineering, 77, 559-565.
  • [28] Sabarez H. T., (2012) Computational modelling of the transport phenomena occurring during convective drying of prunes, Journal of Food Engineering, 111(2), 279–288.
  • [29] 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.
  • [30] Goyal R. K., Kingsly A. R. P., Mainkanthan M. R., Ilyas S. M., (2007) Mathematical modeling of thin- layer drying kinetics of plum in a tunnel dryer, Journal of food Engineering, 79(1), 176-180.
  • [31] 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.
  • [32] Moffat R.J., (1988) Describing the uncertainties in experimental results, Experimental Thermal and Fluid Science, 1(1), 3-17.
  • [33] Turkan B., Etemoglu A.B., Can M., (2019) An Investigation Into Evaporative Ink Drying Process on Forced Convective Heat and Mass Transfer Under Impinging Air Jets, Heat and Mass Transfer, 55(5), 1359-1369.
  • [34] Turkan B., Etemoglu A.B., (2019) Numerical investigation of wood drying, Wood Research, 64(1):127-136.
  • [35] Pangavhane D. R., Sawhney P. N., Sarsavadia P. N., (1999) Effect of various dipping pretreatments on drying kinetics of thompson seedless grapes, Journal of Food Engineering, 39, 211-216.
  • [36] Chilka A. G., Ranade, V. V., (2017) Drying of Almonds I: Single Particle, Indian Chemical Engineer, 60:3, 232-254.
  • [37] Comsol Multiphysics 5.3., (2019) Heat Transfer Model Library, Heat Transfer Module User’s Guide, Chemical Reaction Engineering Module User’s Guide.
  • [38] Adams C., (1975) Nutritive Value of American Foods, Agriculture Handbook,No. 456, Agricultural Research Service, U.S. Department of Agriculture,Washington, DC.
  • [39] Fasina O.O., Fleming H.P., (2001) Heat transfer characteristics of cucumbers during blanching, Journal of Food Engineering, 47, 203–10.
  • [40] Ali S. D., Ramaswamy H. S., Awuah G. B., (2002) Thermo-Physical Properties of Selected Vegetables as Influenced by Temperature and Moisture Content, Journal of Food Process Engineering, 25, 417-433.
  • [41] Togrul H., (2006) Suitable drying model for infrared drying of carrot, Journal of Food Engineering, 77, 610–619.
  • [42] Shahari N., Hussein S.M., Nursabrina M., Hibberd S., (2014) Mathematical modelling of cucumber (cucumis sativus) drying, Proceedings of the 21st National Symposium on Mathematical Sciences (SKSM21) AIP Conf. Proc. 1605, 307-312.
  • [43] Guine R. P. F., Brito M. F. S., Ribeiro J. R. P., (2017) Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant, International Journal of Food Engineering, 13(7), 13 pp.
Yıl 2020, Cilt: 38 Sayı: 2, 527 - 544, 01.06.2021

Öz

Kaynakça

  • [1] Singh B., Gupta A.K., (2007) Mass transfer kinetics and determination of effective diffusivity during convective dehydration of pre-osmosed carrot cubes, Journal of Food Engineering, 79, 459 470.
  • [2] Lima K. S., Cople A.L.S., Lima L.C., Freitas R.C., Della-Modesta R.L., Godoy O., (2004) Effect of Low Doses of Irradiation on the Carotenoids in Read-to-Eat Carrots, Food Science and Technology (Campinas), 24(2), 183–193.
  • [3] Puig A., Perez-Munuera I., Carcel J.A., Hernando I., Garcia-Perez J.V., (2012) Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying, Food and Bioproducts Processing, 90, 624–632.
  • [4] Alibas I., (2006) Characteristics of chard leaves during microwave, convective, and combined microwaveconvective drying, Drying Technology, 24(1), 1425-1435.
  • [5] 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.
  • [6] Avcı A., Can M., (1999) The analysis of the drying process on unsteady forced convection in thin films of ınk, Applied Thermal Engineering, 19,641-657.
  • [7] Lewis W. K., (1921) The rate of drying of solid materials, J. Ind. Eng. Chem., 13(5), 427–432.
  • [8] Henderson S. M., Pabis S., (1961) Grain drying theory I: temperature effect on drying coefficient, J. Agr. Eng. Resource, 6(3), 169–174.
  • [9] Madamba P. S., Driscoll R. H., Buckle K. A., (1996) The thin layer drying characteristics of garlic slices, Journal of Food Engineering, 29(1), 75-97.
  • [10] Wang C. Y., Singh R. P., (1978) A single layer drying equation for rough rice, ASAE, Paper No: 78-3001, St. Joseph, MI.
  • [11] Midilli A., Kucuk H., Yapar Z., (2002) A new model for single layer drying, Drying Technology, 20(7), 1503-1513.
  • [12] Vega A. M. N., Sturm B., Hofacker W., (2016) Simulation of the convective drying process with automatic control of surface temperature, Journal of Food Engineering, 170, 16-23.
  • [13] Bezerra C.V., Silva L.H.M., Corrêa D. F., Rodrigues A.M.C., (2015) A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel, International Journal of Heat and Mass Transfer, 85, 750–755.
  • [14] 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, 145-157.
  • [15] Kaya A., Aydın O., Kamer M. S., Doğan O., (2013) Su Kabağının Kuruma Davranışının Deneysel İncelenmesi, KSÜ Mühendislik Bilimleri Dergisi, 16(2).
  • [16] Lemus-Mondaca R. A., Zambra C.E., Vega-Gálvez A., Moraga N.O., (2013) Coupled 3D heat and mass transfer model for numerical analysis of drying processin papaya slices, Journal of Food Engineering, 116, 109–117.
  • [17] Kumar C., Karim A., Koardder M.U.H., Miller G.J., (2012) Modeling Heat and Mass Transfer Process During Convection Drying of Fruit, 4th International Conference on Computational Methods (ICCM 2012),Australia.
  • [18] Darıcı S., Şen S., (2012) Kivi Meyvesinin Kurutulmasında Kurutma Havası Hızının Kurumaya Etkisinin İncelenmesi, Tesisat Mühendisliği, 130.
  • [19] Doymaz I., (2005) Drying characteristics and kinetics of okra, Journal of Food Engineering, 69: 275 – 279.
  • [20] Sabarez H. T., (2012) Computational modelling of the transport phenomena occurring during convective drying of prunes, Journal of Food Engineering, 111: (2) 279–288.
  • [21] Simal S., Garau C., Femenia A., Rossello C., (2005) Drying of red pepper (Capsicum annum): water desorption and quality, International Journal of Food Engineering, 1:(4), 1 -14.
  • [22] Doymaz I., (2017) Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices, Heat and Mass Transfer,53,25-35.
  • [23] Zhu A., Shen X., (2014) The model and mass transfer characteristics of convection drying of peach slices, Int J Heat and Mass Trans., 72: 345-351.
  • [24] Taheri-Garavand A., Rafiee A., Keyhani A., (2011) Mathematical Modeling of Thin Layer Drying Kinetics of Tomato Influence of Air Dryer Conditions. Int. Trans. J Eng. Manag& Applied Sci&Technol. 2: 147-160.
  • [25] Maskan M., 2001, Drying, shrinkage and rehydration characteristics of kiwi fruits during hot air and microwave drying. Journal of Food Engineering 48: 177–182.
  • [26] Zlatanovic I., Komatina M. and Antonijevi D., 2013, Low-temperature convective drying of apple cubes. Applied Thermal Engineering 53:114-123.
  • [27] Doymaz I., Tugrul N., Pala M., (2006) Drying characteristics of dill and parsley leaves, Journal of Food Engineering, 77, 559-565.
  • [28] Sabarez H. T., (2012) Computational modelling of the transport phenomena occurring during convective drying of prunes, Journal of Food Engineering, 111(2), 279–288.
  • [29] 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.
  • [30] Goyal R. K., Kingsly A. R. P., Mainkanthan M. R., Ilyas S. M., (2007) Mathematical modeling of thin- layer drying kinetics of plum in a tunnel dryer, Journal of food Engineering, 79(1), 176-180.
  • [31] 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.
  • [32] Moffat R.J., (1988) Describing the uncertainties in experimental results, Experimental Thermal and Fluid Science, 1(1), 3-17.
  • [33] Turkan B., Etemoglu A.B., Can M., (2019) An Investigation Into Evaporative Ink Drying Process on Forced Convective Heat and Mass Transfer Under Impinging Air Jets, Heat and Mass Transfer, 55(5), 1359-1369.
  • [34] Turkan B., Etemoglu A.B., (2019) Numerical investigation of wood drying, Wood Research, 64(1):127-136.
  • [35] Pangavhane D. R., Sawhney P. N., Sarsavadia P. N., (1999) Effect of various dipping pretreatments on drying kinetics of thompson seedless grapes, Journal of Food Engineering, 39, 211-216.
  • [36] Chilka A. G., Ranade, V. V., (2017) Drying of Almonds I: Single Particle, Indian Chemical Engineer, 60:3, 232-254.
  • [37] Comsol Multiphysics 5.3., (2019) Heat Transfer Model Library, Heat Transfer Module User’s Guide, Chemical Reaction Engineering Module User’s Guide.
  • [38] Adams C., (1975) Nutritive Value of American Foods, Agriculture Handbook,No. 456, Agricultural Research Service, U.S. Department of Agriculture,Washington, DC.
  • [39] Fasina O.O., Fleming H.P., (2001) Heat transfer characteristics of cucumbers during blanching, Journal of Food Engineering, 47, 203–10.
  • [40] Ali S. D., Ramaswamy H. S., Awuah G. B., (2002) Thermo-Physical Properties of Selected Vegetables as Influenced by Temperature and Moisture Content, Journal of Food Process Engineering, 25, 417-433.
  • [41] Togrul H., (2006) Suitable drying model for infrared drying of carrot, Journal of Food Engineering, 77, 610–619.
  • [42] Shahari N., Hussein S.M., Nursabrina M., Hibberd S., (2014) Mathematical modelling of cucumber (cucumis sativus) drying, Proceedings of the 21st National Symposium on Mathematical Sciences (SKSM21) AIP Conf. Proc. 1605, 307-312.
  • [43] Guine R. P. F., Brito M. F. S., Ribeiro J. R. P., (2017) Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant, International Journal of Food Engineering, 13(7), 13 pp.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Research Articles
Yazarlar

Burak Turkan Bu kişi benim 0000-0002-4019-7835

Akin Burak Etemoglu Bu kişi benim 0000-0001-8022-1185

Yayımlanma Tarihi 1 Haziran 2021
Gönderilme Tarihi 7 Ağustos 2019
Yayımlandığı Sayı Yıl 2020 Cilt: 38 Sayı: 2

Kaynak Göster

Vancouver Turkan B, Etemoglu AB. SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER. SIGMA. 2021;38(2):527-44.

IMPORTANT NOTE: JOURNAL SUBMISSION LINK https://eds.yildiz.edu.tr/sigma/