A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple

This study deals with the improvement in drying process performances and the quality of the final product for industrial equipment in the food industry. Designers need to optimize the design parameters of devices to create synergies between the greater energy efficiency of the process and high-quali...

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Autores principales:	Virginie Boy, Sahar Mlayah, Marina Giblaine, Yves Lemée, Jean-Louis Lanoisellé
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	air drying impingement texture rehydration optimization modeling Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/95b3e867f3a746539dbf9d8226c4b916
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spelling	oai:doaj.org-article:95b3e867f3a746539dbf9d8226c4b9162021-11-25T18:50:16ZA Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple10.3390/pr91119002227-9717https://doaj.org/article/95b3e867f3a746539dbf9d8226c4b9162021-10-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/1900https://doaj.org/toc/2227-9717This study deals with the improvement in drying process performances and the quality of the final product for industrial equipment in the food industry. Designers need to optimize the design parameters of devices to create synergies between the greater energy efficiency of the process and high-quality dried products. Air impingement drying was carried out on apple cylinders at 323 K and with air velocities ranging between 30 and 60 m s<sup>−1</sup>. The studied drying process presents a particular setup of jets as they are multiple rectangular slot jets issued from triangular nozzles. The effect of four design jet parameters (slot width, nozzle-to-surface height, nozzle-to-nozzle spacing, and airflow) on the drying process performances and the quality of the final product was analyzed and optimized using response surface methodology (RSM). A minimal influence of design jet parameters on the process performances was shown, while an important impact was observed on the quality of dried apple. The slot width and the nozzle-to-nozzle spacing had a significant effect on the textural and functional properties. Predictive models were established and good agreements were found between predictive and observed values. Sorption isotherms were properly modeled by the Guggenheim–Anderson–de Boer (GAB) model.Virginie BoySahar MlayahMarina GiblaineYves LeméeJean-Louis LanoiselléMDPI AGarticleair dryingimpingementtexturerehydrationoptimizationmodelingChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 1900, p 1900 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	air drying impingement texture rehydration optimization modeling Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	air drying impingement texture rehydration optimization modeling Chemical technology TP1-1185 Chemistry QD1-999 Virginie Boy Sahar Mlayah Marina Giblaine Yves Lemée Jean-Louis Lanoisellé A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple
description	This study deals with the improvement in drying process performances and the quality of the final product for industrial equipment in the food industry. Designers need to optimize the design parameters of devices to create synergies between the greater energy efficiency of the process and high-quality dried products. Air impingement drying was carried out on apple cylinders at 323 K and with air velocities ranging between 30 and 60 m s<sup>−1</sup>. The studied drying process presents a particular setup of jets as they are multiple rectangular slot jets issued from triangular nozzles. The effect of four design jet parameters (slot width, nozzle-to-surface height, nozzle-to-nozzle spacing, and airflow) on the drying process performances and the quality of the final product was analyzed and optimized using response surface methodology (RSM). A minimal influence of design jet parameters on the process performances was shown, while an important impact was observed on the quality of dried apple. The slot width and the nozzle-to-nozzle spacing had a significant effect on the textural and functional properties. Predictive models were established and good agreements were found between predictive and observed values. Sorption isotherms were properly modeled by the Guggenheim–Anderson–de Boer (GAB) model.
format	article
author	Virginie Boy Sahar Mlayah Marina Giblaine Yves Lemée Jean-Louis Lanoisellé
author_facet	Virginie Boy Sahar Mlayah Marina Giblaine Yves Lemée Jean-Louis Lanoisellé
author_sort	Virginie Boy
title	A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple
title_short	A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple
title_full	A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple
title_fullStr	A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple
title_full_unstemmed	A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple
title_sort	case study of turbulent free jet flows issuing from rectangular slots on process performances and quality of hot-air-dried apple
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/95b3e867f3a746539dbf9d8226c4b916
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A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple

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