Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
646424 | Applied Thermal Engineering | 2014 | 10 Pages |
Abstract
Osmotic treatments are often applied prior to convective drying of foods to impart sensory appeal aspects. During this process a multicomponent mass flow, composed mainly of water and osmotic agent, takes place. In this work, a heat and mass transfer model for the osmo-convective drying of yacon was developed and solved by the Finite Element Method using COMSOL Multiphysics®, considering a 2-D axisymmetric geometry and moisture dependent thermophysical properties. Yacon slices were osmotically dehydrated for 2Â h in a solution of sucralose and then dried in a tray dryer for 3Â h. The model was validated by experimental data of temperature, moisture content and sucralose uptake (R2Â >Â 0.90).
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Fluid Flow and Transfer Processes
Authors
Camila Augusto Perussello, Chandan Kumar, Fernanda de Castilhos, M.A. Karim,