Subject: "mass transfer" / Journal: Journal of food engineering / Publication Year: 2019 / Subject: drying and mass transfer

Author:: González-Pérez, J.E.; López-Méndez, E.M.; Ochoa-Velasco, C.E.; Ruiz-López, I.I.
Source:: Journal of food engineering 2019 v.262 pp. 181-188
ISSN:: 0260-8774
Subject:: mass transfer, etc ; algorithms; diffusivity; drying; geometry; image analysis; morphometry; mushrooms; osmotic treatment; sodium chloride; Show all 10 Subjects
Abstract:: ... The effect of osmotic dehydration pretreatment (25% NaCl, 80 °C, 180 min) on the mass transfer and morphometric characteristics of white mushroom pilei during convective drying (50, 65 and 80 °C, 2.0 m/s) is investigated. Samples were characterized during process in terms of their cross-sectional area, inner-to-outer radius ratio and roundness by using image analysis. Drying data were modeled by a ...
DOI:: 10.1016/j.jfoodeng.2019.06.017
: https://dx.doi.org/10.1016/j.jfoodeng.2019.06.017

Author:: Purlis, Emmanuel
Source:: Journal of food engineering 2019 v.263 pp. 132-146
ISSN:: 0260-8774
Subject:: mass transfer, etc ; bound water; computer software; drying; energy use and consumption; equations; evaporation rate; foods; heat; porous media; sorption; temperature; Show all 12 Subjects
Abstract:: ... This study presents a theoretical and numerical analysis to derive a multiphase model of heat and mass transfer for low intensity/temperature convective drying of hygroscopic porous materials, with focus on food products. Some commonly used simplifications in modelling drying and similar processes are evaluated and a reduced model is obtained consequently. Such model is close in complexity to sing ...
DOI:: 10.1016/j.jfoodeng.2019.05.028
: https://dx.doi.org/10.1016/j.jfoodeng.2019.05.028

Author:: Silva Júnior, Marco A.V.; Rabi, José A.; Ribeiro, Rogers; Dacanal, Gustavo C.
Source:: Journal of food engineering 2019 v.250 pp. 9-17
ISSN:: 0260-8774
Subject:: mass transfer, etc ; calcium alginate; corn starch; diffusivity; drying; finite element analysis; foods; gels; mathematical models; shrinkage; slabs; Show all 11 Subjects
Abstract:: ... This work aimed at developing numerical models to predict the moisture and size of slices of gels containing gelatinized or native cornstarch and calcium alginate, during convective drying. The coupling of mass transfer and shrinkage simulated the drying kinetics with evaluation of effective mass diffusivity. Drying of gels containing 34% wb cornstarch (GC90 and RC90 samples) were well fitted by t ...
DOI:: 10.1016/j.jfoodeng.2019.01.015
: https://dx.doi.org/10.1016/j.jfoodeng.2019.01.015

Author:: Boutelba, I.; Zid, S.; Glouannec, P.; Youcef-ali, S.; Magueresse, A.; Kimouche, N.
Source:: Journal of food engineering 2019 v.240 pp. 160-170
ISSN:: 0260-8774
Subject:: mass transfer, etc ; air temperature; drying; equations; heat; heat transfer coefficient; mathematical models; potatoes; surface area; water content; Show all 10 Subjects
Abstract:: ... This study concerns a purely convective drying of parallelepiped un-blanched potato slices. A numerical model for heat and mass transfer has been developed in Lagrangian referential to overcome the structural changes. The thermo-physical properties of the slices vary with the temperature and moisture content. The finite volume method combined with a typically implicit time pattern was used to solv ...
DOI:: 10.1016/j.jfoodeng.2018.07.027
: https://dx.doi.org/10.1016/j.jfoodeng.2018.07.027

Author:: Lemus-Mondaca, Roberto; Zambra, Carlos; Rosales, Carlos
Source:: Journal of food engineering 2019 v.263 pp. 102-113
ISSN:: 0260-8774
Subject:: mass transfer, etc ; agricultural industry; air flow; computer simulation; drying; drying temperature; energy use and consumption; heat; moisture diffusivity; olive cake; porous media; water content; Show all 12 Subjects
Abstract:: ... Olive-waste cake has the potential to be used as source material in many agroindustry applications once dried. In this study, a tridimensional model including heat and mass transfer for olive-waste cake dehydration was implemented. The κ - ε model was used to describe turbulent air flow around the cake. Olive-waste cake was treated as a porous material with variable thermophysical properties. The ...
DOI:: 10.1016/j.jfoodeng.2019.05.036
: https://dx.doi.org/10.1016/j.jfoodeng.2019.05.036

Author:: Castro, A.M.; Mayorga, E.Y.; Moreno, F.L.
Source:: Journal of food engineering 2019 v.252 pp. 44-52
ISSN:: 0260-8774
Subject:: mass transfer, etc ; Acca sellowiana; air; computer software; drying; engineering; finite element analysis; fruits; heat; mathematical models; model validation; moisture diffusivity; temperature; water content; Show all 14 Subjects
Abstract:: ... A two-dimensional mathematical model for coupled heat and mass transfer during convective drying of feijoa (Acca sellowiana Berg) slices was implemented. The thermophysical and transport properties were considered variable and the effective moisture diffusion coefficient was determined based on the Arrhenius-type temperature dependence. The convective heat and mass transfer coefficients were obtai ...
DOI:: 10.1016/j.jfoodeng.2019.02.007
: https://dx.doi.org/10.1016/j.jfoodeng.2019.02.007

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