Reaction engineering methodology as an effective approach to model drying, baking and water vapor sorption processes

Aditya Putranto, Xiao Dong Chen, Ruben Mercadé-Prieto

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Citation (Scopus)

Abstract

An effective model of simultaneous heat and mass transfer processes is useful to assist in process design, optimization of existing processes and monitoring product quality. Previously, the lumped reaction engineering approach (L-REA) has been shown to model the global drying rate of several heat and mass transfer processes very well. Here, the REA framework is implemented to model the local evaporation/condensation rate in drying of non-food materials, baking and water vapor sorption. The REA is combined with a set of equations of conservation of heat and mass transfer to yield the S-REA (spatial reaction engineering approach) to model these processes. For modeling each process, the activation energy is generated from one accurate run and evaluated according to environmental temperature and humidity. The relative activation energy implemented in the LREA is implemented in the S-REA by applying local variables. The results indicate that the S-REA is accurate to describe baking, drying and water vapor sorption process, which shows the applicability of the REA to model the local evaporation/condensation rate of these processes. The S-REA is readily implemented to assist in process design, evaluation of existing processes and maintenance of product quality. In near future, by coupling with solid mechanics, the REA may be employed to predict material deformation and shape change during heat and mass transfer processes by coupling with solid mechanics. The development of the REA to describe migration of volatiles inside materials undergoing heat and mass transfer processes is also underway.

Original languageEnglish
Title of host publication1st International Food Operations and Processing Simulation Workshop, FoodOPS 2015: Proceedings
PublisherDime University of Genoa
Pages99-103
Number of pages5
ISBN (Electronic)9788897999553
Publication statusPublished - 2015
Externally publishedYes
Event1st International Food Operations and Processing Simulation Workshop, FoodOPS 2015 - Bergeggi, Italy
Duration: 21 Sep 201523 Sep 2015

Conference

Conference1st International Food Operations and Processing Simulation Workshop, FoodOPS 2015
CountryItaly
CityBergeggi
Period21/09/201523/09/2015

Fingerprint

Steam
baking
water vapor
sorption
mass transfer
engineering
heat transfer
Hot Temperature
drying
Mechanics
activation energy
mechanics
product quality
evaporation
methodology
Humidity
Maintenance
humidity
ambient temperature
Temperature

Keywords

  • Baking
  • Drying
  • Model
  • Reaction engineering approach
  • Water vapor sorption

Cite this

Putranto, A., Chen, X. D., & Mercadé-Prieto, R. (2015). Reaction engineering methodology as an effective approach to model drying, baking and water vapor sorption processes. In 1st International Food Operations and Processing Simulation Workshop, FoodOPS 2015: Proceedings (pp. 99-103). Dime University of Genoa.
Putranto, Aditya ; Chen, Xiao Dong ; Mercadé-Prieto, Ruben. / Reaction engineering methodology as an effective approach to model drying, baking and water vapor sorption processes. 1st International Food Operations and Processing Simulation Workshop, FoodOPS 2015: Proceedings. Dime University of Genoa, 2015. pp. 99-103
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Putranto, A, Chen, XD & Mercadé-Prieto, R 2015, Reaction engineering methodology as an effective approach to model drying, baking and water vapor sorption processes. in 1st International Food Operations and Processing Simulation Workshop, FoodOPS 2015: Proceedings. Dime University of Genoa, pp. 99-103, 1st International Food Operations and Processing Simulation Workshop, FoodOPS 2015, Bergeggi, Italy, 21/09/2015.

Reaction engineering methodology as an effective approach to model drying, baking and water vapor sorption processes. / Putranto, Aditya; Chen, Xiao Dong; Mercadé-Prieto, Ruben.

1st International Food Operations and Processing Simulation Workshop, FoodOPS 2015: Proceedings. Dime University of Genoa, 2015. p. 99-103.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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AB - An effective model of simultaneous heat and mass transfer processes is useful to assist in process design, optimization of existing processes and monitoring product quality. Previously, the lumped reaction engineering approach (L-REA) has been shown to model the global drying rate of several heat and mass transfer processes very well. Here, the REA framework is implemented to model the local evaporation/condensation rate in drying of non-food materials, baking and water vapor sorption. The REA is combined with a set of equations of conservation of heat and mass transfer to yield the S-REA (spatial reaction engineering approach) to model these processes. For modeling each process, the activation energy is generated from one accurate run and evaluated according to environmental temperature and humidity. The relative activation energy implemented in the LREA is implemented in the S-REA by applying local variables. The results indicate that the S-REA is accurate to describe baking, drying and water vapor sorption process, which shows the applicability of the REA to model the local evaporation/condensation rate of these processes. The S-REA is readily implemented to assist in process design, evaluation of existing processes and maintenance of product quality. In near future, by coupling with solid mechanics, the REA may be employed to predict material deformation and shape change during heat and mass transfer processes by coupling with solid mechanics. The development of the REA to describe migration of volatiles inside materials undergoing heat and mass transfer processes is also underway.

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ER -

Putranto A, Chen XD, Mercadé-Prieto R. Reaction engineering methodology as an effective approach to model drying, baking and water vapor sorption processes. In 1st International Food Operations and Processing Simulation Workshop, FoodOPS 2015: Proceedings. Dime University of Genoa. 2015. p. 99-103