Modeling Ultrasonically Assisted Convective Drying of Eggplan
[EN] Modeling constitutes a fundamental tool with which to analyze the influence of ultrasound on mass transfer phenomena during drying. In this work, the study of the effect of power ultrasound application on the drying kinetics of eggplant was addressed by using different models based on theoretic...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2011 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/68180 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/68180 |
| Access Level: | acceso abierto |
| Palabra clave: | Dehydration Diffusion Mass transfer Shrinkage Ultrasound Complex model Convective drying Drying kinetic Effective moisture diffusivity Empirical approach Experimental data External resistance Fundamental tools Industrial scale Linear relationships Mass transfer phenomena Mean relative error Power ultrasound Sorption isotherms Ultrasonic power Ultrasound technology Bond strength (chemical) Heat convection Kinetics Sorption Ultrasonics Drying TECNOLOGIA DE ALIMENTOS |
| Sumario: | [EN] Modeling constitutes a fundamental tool with which to analyze the influence of ultrasound on mass transfer phenomena during drying. In this work, the study of the effect of power ultrasound application on the drying kinetics of eggplant was addressed by using different models based on theoretical (diffusion) or empirical approaches. Drying kinetics of eggplant cylinders (height 20mm and diameter 24 mm) were carried at 40°C and 1 m/s applying different ultrasonic powers: 0, 6, 12, 19, 25, 31, and 37 kW/m 3. The experiments were carried out at least three times at each different ultrasonic power. Shrinkage and sorption isotherms were also addressed in order to attain an optimal description of eggplant drying. Applying ultrasound sped up the drying kinetics. The ultrasonic power was identified as having a significant (p<0.05) influence on both the effective moisture diffusivity and the mass transfer coefficient, which was well explained by linear relationships. The most complex model, which considered both external resistance and shrinkage to be significant phenomena, provided the best agreement with experimental data, giving percentages of explained variance of over 99.9% and mean relative errors of under 1.2% in every case. According to these results, ultrasound technology could have the potential to improve the convective drying of eggplant at an industrial scale. © 2011 Taylor & Francis Group, LLC. |
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