Modeling of drying of food materials with thickness of several centimeters by the reaction engineering approach (REA)

Aditya Putranto, Xiao Dong Chen, Paul A. Webley

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Food materials are highly perishable. Drying is necessary to restrict biological and chemical activity to extend shelf life. A good drying model is useful for design of a better dryer, evaluation of dryer performance, prediction of product quality, and optimization. The reaction engineering approach (REA) is a simple-lumped parameter model revealed to be accurate and robust to model drying of various thin layers or small objects. Modeling drying behavior of different sizes is essential for a good drying model, yet it is still very challenging, even for a traditional diffusion-based model, which requires several sets of experiments to generate the diffusivity function. The REA is implemented in this study, for the first time, to model drying of rather thick samples of food materials. An approximate spatial distribution of sample temperature is introduced and combined with the REA to model drying kinetics. Results have indicated that the REA can model both moisture content and temperature profiles. The accuracy and effectiveness of the REA to model drying of thick samples of food materials are revealed in this study. This has extended the application of REA substantially. The application of the REA is currently not restricted for thin layesr or small objects but also for thick samples.

Original languageEnglish
Pages (from-to)961-973
Number of pages13
JournalDrying Technology
Volume29
Issue number8
DOIs
Publication statusPublished - Jan 2011
Externally publishedYes

Fingerprint

food
drying
Drying
engineering
drying apparatus
performance prediction
activity (biology)
temperature profiles
Spatial distribution
moisture content
diffusivity
spatial distribution
Moisture
life (durability)
Temperature
optimization
Kinetics
evaluation
kinetics
products

Keywords

  • Apple
  • Convective drying
  • Mango
  • Reaction engineering approach (REA)
  • Temperature distribution
  • Thick samples

Cite this

Putranto, Aditya ; Chen, Xiao Dong ; Webley, Paul A. / Modeling of drying of food materials with thickness of several centimeters by the reaction engineering approach (REA). In: Drying Technology. 2011 ; Vol. 29, No. 8. pp. 961-973.
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Modeling of drying of food materials with thickness of several centimeters by the reaction engineering approach (REA). / Putranto, Aditya; Chen, Xiao Dong; Webley, Paul A.

In: Drying Technology, Vol. 29, No. 8, 01.2011, p. 961-973.

Research output: Contribution to journalArticle

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