We exploit prediction capabilities of the moving-boundary model for food isothermal drying proposed in Adrover et al. (2019). We apply the model to two different sets of literature experimental data resulting from the air-drying process of eggplant cylinders (two-dimensional problem) and potatoes slices (three-dimensional problem). These two food materials, both exhibiting non-ideal shrinkage, are characterized by very different “calibration curves“ i.e. different behaviours of volume reduction V/V0as a function of the rescaled moisture content X/X0. The purpose is twofold: to validate the model for different food materials and different sample geometries and to propose a simpler numerical approach for estimating the shrinkage factor, thus bypassing too lengthy analytical calculations and developing a general method that can be easily applied to any sample geometry and any food material characterized by a non-linear calibration curve.

A moving boundary model for food isothermal drying and shrinkage. A shortcut numerical method for estimating the shrinkage factor / Adrover, A; Brasiello, A.; Ponso, G.. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 244:(2019), pp. 212-219. [10.1016/j.jfoodeng.2018.09.030]

A moving boundary model for food isothermal drying and shrinkage. A shortcut numerical method for estimating the shrinkage factor

A Adrover
Primo
;
A. Brasiello
Secondo
;
2019

Abstract

We exploit prediction capabilities of the moving-boundary model for food isothermal drying proposed in Adrover et al. (2019). We apply the model to two different sets of literature experimental data resulting from the air-drying process of eggplant cylinders (two-dimensional problem) and potatoes slices (three-dimensional problem). These two food materials, both exhibiting non-ideal shrinkage, are characterized by very different “calibration curves“ i.e. different behaviours of volume reduction V/V0as a function of the rescaled moisture content X/X0. The purpose is twofold: to validate the model for different food materials and different sample geometries and to propose a simpler numerical approach for estimating the shrinkage factor, thus bypassing too lengthy analytical calculations and developing a general method that can be easily applied to any sample geometry and any food material characterized by a non-linear calibration curve.
2019
dehydration; diffusion; magnetic resonance imaging (MRI); moving boundary model; shrinkage; food science
01 Pubblicazione su rivista::01a Articolo in rivista
A moving boundary model for food isothermal drying and shrinkage. A shortcut numerical method for estimating the shrinkage factor / Adrover, A; Brasiello, A.; Ponso, G.. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 244:(2019), pp. 212-219. [10.1016/j.jfoodeng.2018.09.030]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1172959
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