Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process

Infrared dehydration is more advantageous than the convective system under similar conditions, and studying this process is important to further develop equipment and procedures. Thus, the aim of this work was to study the dehydration process of tomato (Solanum lycopersicum L.) slices obtained by in...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Cesar Corrêa,Paulo, Horta de Oliveira,Gabriel Henrique, Machado Baptestini,Fernanda, Martins Silva Diniz,Mayra Darliane, Almeida da Paixão,Aline
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2012
Materias:	Critical moisture content diffusion finite element method heat and mass transfer mathematical modeling
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000200015
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0718-58392012000200015
record_format	dspace
spelling	oai:scielo:S0718-583920120002000152018-10-01Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration ProcessCesar Corrêa,PauloHorta de Oliveira,Gabriel HenriqueMachado Baptestini,FernandaMartins Silva Diniz,Mayra DarlianeAlmeida da Paixão,Aline Critical moisture content diffusion finite element method heat and mass transfer mathematical modeling Infrared dehydration is more advantageous than the convective system under similar conditions, and studying this process is important to further develop equipment and procedures. Thus, the aim of this work was to study the dehydration process of tomato (Solanum lycopersicum L.) slices obtained by infrared drying at three different maturity stages throughout two different procedures: Firstly, the drying model was determined by applying the mass and energy balances under wet bulb temperature for the constant drying rate period and secondly, the mass effective diffusion coefficient was determined throughout the experimental data and the theory of diffusion of the liquid phase for the decreasing drying rate period. Tomato fruits cv. Santa Cruz were used. Three maturity stages were selected: green (stage 1), orange (stage 2), and red (stage 3). Mathematical models frequently used to represent drying of agricultural products were fitted to the experimental data of tomato drying. The effective diffusion coefficient was obtained by adjusting the liquid diffusion mathematical model to the experimental data of the descending period of dehydration. The two-term model was the best one to represent the tomato dehydration process. The critical moisture content for tomato dehydration was 2.97 kgw kgdm-1. There is an initial dehydration period in which the drying rate reaches its maximum (approximately 1.05 kgw kgdm-1, about 3 min). Three different methods were used to obtain values of the effective diffusion coefficient, including the finite element method, which had the lowest values for the least square sum of deviation 1.00 x 10-7 m² s-1. The global coefficient of heat transfer was 12.45 W m-2K-1, and the global coefficient of mass transfer was 0.0105 m s-1.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.72 n.2 20122012-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000200015en10.4067/S0718-58392012000200015
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Critical moisture content diffusion finite element method heat and mass transfer mathematical modeling
spellingShingle	Critical moisture content diffusion finite element method heat and mass transfer mathematical modeling Cesar Corrêa,Paulo Horta de Oliveira,Gabriel Henrique Machado Baptestini,Fernanda Martins Silva Diniz,Mayra Darliane Almeida da Paixão,Aline Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process
description	Infrared dehydration is more advantageous than the convective system under similar conditions, and studying this process is important to further develop equipment and procedures. Thus, the aim of this work was to study the dehydration process of tomato (Solanum lycopersicum L.) slices obtained by infrared drying at three different maturity stages throughout two different procedures: Firstly, the drying model was determined by applying the mass and energy balances under wet bulb temperature for the constant drying rate period and secondly, the mass effective diffusion coefficient was determined throughout the experimental data and the theory of diffusion of the liquid phase for the decreasing drying rate period. Tomato fruits cv. Santa Cruz were used. Three maturity stages were selected: green (stage 1), orange (stage 2), and red (stage 3). Mathematical models frequently used to represent drying of agricultural products were fitted to the experimental data of tomato drying. The effective diffusion coefficient was obtained by adjusting the liquid diffusion mathematical model to the experimental data of the descending period of dehydration. The two-term model was the best one to represent the tomato dehydration process. The critical moisture content for tomato dehydration was 2.97 kgw kgdm-1. There is an initial dehydration period in which the drying rate reaches its maximum (approximately 1.05 kgw kgdm-1, about 3 min). Three different methods were used to obtain values of the effective diffusion coefficient, including the finite element method, which had the lowest values for the least square sum of deviation 1.00 x 10-7 m² s-1. The global coefficient of heat transfer was 12.45 W m-2K-1, and the global coefficient of mass transfer was 0.0105 m s-1.
author	Cesar Corrêa,Paulo Horta de Oliveira,Gabriel Henrique Machado Baptestini,Fernanda Martins Silva Diniz,Mayra Darliane Almeida da Paixão,Aline
author_facet	Cesar Corrêa,Paulo Horta de Oliveira,Gabriel Henrique Machado Baptestini,Fernanda Martins Silva Diniz,Mayra Darliane Almeida da Paixão,Aline
author_sort	Cesar Corrêa,Paulo
title	Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process
title_short	Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process
title_full	Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process
title_fullStr	Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process
title_full_unstemmed	Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process
title_sort	tomato infrared drying: modeling and some coefficients of the dehydration process
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2012
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000200015
work_keys_str_mv	AT cesarcorreapaulo tomatoinfrareddryingmodelingandsomecoefficientsofthedehydrationprocess AT hortadeoliveiragabrielhenrique tomatoinfrareddryingmodelingandsomecoefficientsofthedehydrationprocess AT machadobaptestinifernanda tomatoinfrareddryingmodelingandsomecoefficientsofthedehydrationprocess AT martinssilvadinizmayradarliane tomatoinfrareddryingmodelingandsomecoefficientsofthedehydrationprocess AT almeidadapaixaoaline tomatoinfrareddryingmodelingandsomecoefficientsofthedehydrationprocess
_version_	1714205311199346688

Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process

Ejemplares similares