Heat and mass transfer modeling of the osmo-convective drying of yacon roots (Smallanthus sonchifolius)

Perussello, Camila Augusto, Kumar, Chandan, de Castilhos, Fernanda, & Karim, M.A. (2014) Heat and mass transfer modeling of the osmo-convective drying of yacon roots (Smallanthus sonchifolius). Applied Thermal Engineering, 63(1), pp. 23-32.

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Abstract

Osmotic treatments are often applied prior to convective drying of foods to impart sensory appeal aspects. During this process a multicomponent mass flow, composed mainly of water and osmotic agent, takes place. In this work, a heat and mass transfer model for the osmo-convective drying of yacon was developed and solved by the Finite Element Method using COMSOL Multiphysics®, considering a 2-D axisymmetric geometry and moisture dependent thermophysical properties. Yacon slices were osmotically dehydrated for 2 hours in a solution of sucralose and then dried in a tray dryer for 3 hours. The model was validated by experimental data of temperature, moisture content and sucralose uptake (R²> 0.90).

Impact and interest:

20 citations in Scopus
15 citations in Web of Science®
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ID Code: 63755
Item Type: Journal Article
Refereed: Yes
Keywords: Multiphysics modeling, Heat and Mass Transfer, Convective Drying, Osmotic Dehydration, Yacon
DOI: 10.1016/j.applthermaleng.2013.10.020
ISSN: 1359-4311
Subjects: Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)
Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Processing (090805)
Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > OTHER ENGINEERING (099900) > Agricultural Engineering (099901)
Divisions: Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
Copyright Owner: Copyright 2013 Elsevier Ltd.
Deposited On: 28 Oct 2013 01:50
Last Modified: 14 Jan 2014 01:18

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