Modeling volume changes in food drying and hydration

Many processes in food technology involve water migration from or into the processed product. Modeling of food water migration knowledge could result speeding up the processes, improving the quality of final products, and reducing energy costs. A mathematical formulation for mass transfer during dry...

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Autores principales: Aguerre, R.J., Tolaba, M., Suarez, C.
Formato: JOUR
Materias:
Drying
Hydration
Moisture diffusivity
Shrinking
Swelling
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03270793_v38_n4_p345_Aguerre
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_03270793_v38_n4_p345_Aguerre2023-10-03T15:24:40Z Modeling volume changes in food drying and hydration Aguerre, R.J. Tolaba, M. Suarez, C. Drying Hydration Moisture diffusivity Shrinking Swelling Many processes in food technology involve water migration from or into the processed product. Modeling of food water migration knowledge could result speeding up the processes, improving the quality of final products, and reducing energy costs. A mathematical formulation for mass transfer during drying and hydration of a porous solid sphere with volume change was developed in terms of the diffusion equation. The present model also provides an analytical expression for the aria-tion of water diffusivity with moisture content based on a simple relationship between the activation energy for diffusion and sorption energy. The nonlinear diffusion equation was solved numerically, moisture profiles, the kinetics curves for drying and hydration and the moisture concentration dependence of diffusivity coefficient were calculated. Marked differences were observed in the moisture profiles for drying and hydration. The kinetic curves of both processes are strongly dependent on the range of moisture tested. Moisture diffusivity falls drastically at low moisture contents. Fil:Aguerre, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03270793_v38_n4_p345_Aguerre
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Drying
Hydration
Moisture diffusivity
Shrinking
Swelling
spellingShingle Drying
Hydration
Moisture diffusivity
Shrinking
Swelling
Aguerre, R.J.
Tolaba, M.
Suarez, C.
Modeling volume changes in food drying and hydration
topic_facet Drying
Hydration
Moisture diffusivity
Shrinking
Swelling
description Many processes in food technology involve water migration from or into the processed product. Modeling of food water migration knowledge could result speeding up the processes, improving the quality of final products, and reducing energy costs. A mathematical formulation for mass transfer during drying and hydration of a porous solid sphere with volume change was developed in terms of the diffusion equation. The present model also provides an analytical expression for the aria-tion of water diffusivity with moisture content based on a simple relationship between the activation energy for diffusion and sorption energy. The nonlinear diffusion equation was solved numerically, moisture profiles, the kinetics curves for drying and hydration and the moisture concentration dependence of diffusivity coefficient were calculated. Marked differences were observed in the moisture profiles for drying and hydration. The kinetic curves of both processes are strongly dependent on the range of moisture tested. Moisture diffusivity falls drastically at low moisture contents.
format JOUR
author Aguerre, R.J.
Tolaba, M.
Suarez, C.
author_facet Aguerre, R.J.
Tolaba, M.
Suarez, C.
author_sort Aguerre, R.J.
title Modeling volume changes in food drying and hydration
title_short Modeling volume changes in food drying and hydration
title_full Modeling volume changes in food drying and hydration
title_fullStr Modeling volume changes in food drying and hydration
title_full_unstemmed Modeling volume changes in food drying and hydration
title_sort modeling volume changes in food drying and hydration
url http://hdl.handle.net/20.500.12110/paper_03270793_v38_n4_p345_Aguerre
work_keys_str_mv AT aguerrerj modelingvolumechangesinfooddryingandhydration
AT tolabam modelingvolumechangesinfooddryingandhydration
AT suarezc modelingvolumechangesinfooddryingandhydration
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