کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7702722 | 1496860 | 2018 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A novel inverse numerical modeling method for the estimation of water and salt mass transfer coefficients during ultrasonic assisted-osmotic dehydration of cucumber cubes
ترجمه فارسی عنوان
یک روش جدید مدلسازی عددی معکوس برای برآورد ضرایب انتقال آب و نمک در دوران کودکی اسمزی سمفونی کوسه های خیار
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
چکیده انگلیسی
The objective of this paper was to study the moisture and salt diffusivity during ultrasonic assisted-osmotic dehydration of cucumbers. Experimental measurements of moisture and salt concentration versus time were carried out and an inverse numerical method was performed by coupling a CFD package (OpenFOAM) with a parameter estimation software (DAKOTA) to determine mass transfer coefficients. A good agreement between experimental and numerical results was observed. Mass transfer coefficients were from 3.5â¯Ãâ¯10â9 to 7â¯Ãâ¯10â9â¯m/s for water and from 4.8â¯Ãâ¯10â9â¯m/s to 7.4â¯Ãâ¯10â9â¯m/s for salt at different conditions (diffusion coefficients of around 3.5â¯Ãâ¯10â12-11.5â¯Ãâ¯10â12â¯m2/s for water and 5â¯Ãâ¯10â12â¯m/s-12â¯Ãâ¯10â12â¯m2/s for salt). Ultrasound irradiation could increase the mass transfer coefficient. The values obtained by this method were closer to the actual data. The inverse simulation method can be an accurate technique to study the mass transfer phenomena during food processing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 44, June 2018, Pages 171-176
Journal: Ultrasonics Sonochemistry - Volume 44, June 2018, Pages 171-176
نویسندگان
Hosein Kiani, Farzaneh Karimi, Mohsen Labbafi, Morteza Fathi,