| Autor: |
Maxim Sosnin, Artur Wiktor, Stefan Toepfl, Oleksii Parniakov, Ivan Shorstkii, Sergiy Smetana |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Journal of Food Engineering. 316:110822 |
| ISSN: |
0260-8774 |
| DOI: |
10.1016/j.jfoodeng.2021.110822 |
| Popis: |
Currently, the modelling of drying processes of plant tissues pre-treated by pulsed electric field (PEF) is following experimentally identified curves or separate heat and mass transfer and diffusion models with different levels of accuracy. This research had two major objectives: mathematical modeling and control of drying process of different vegetables pretreated by PEF during convective drying. The mathematical modeling was based on Luikov's heat and mass transfer model along with properties of different vegetables. Computer modelling was done using the difference method for predicting moisture and the temperature potentials of untreated and PEF-treated vegetables. The formulation and the solution procedures were applied to simulate the simultaneous heat and mass transfer in selected vegetables subjected to the convective drying. Suggested model had a good correlation with experimental results. Moreover, cell disintegration index can be used as a controllable parameter in heat and mass transfer models to predict drying behavior of potato, onion, and carrot tissues. Obtained drying models can be used as a mathematical tool to predict drying behavior for various types of agricultural products pre-treated by pulsed electric field. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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