Burak TURKAN, Ahmet Serhan CANBOLAT, Akin Burak ETEMOGLU

Zorlanmış Taşınım ile Farklı Geometrik Şekilli Gıda Ürünlerinin Kurutulmasının Gözenekli Ortam Yaklaşımı ile Nümerik İncelenmesi

Kurutma gıda ürününden sıvı miktarının buharlaştırılarak mikrobiyal bozulmayı önlemek için yaygın şekilde kullanılır. Enerji tüketimini azaltmak ve gıda kalitesini artırmak için kurutma sürecinin modellenmesi çok önemlidir. Literatürde kurutma karakteristiklerinin araştırılmasında farklı yaklaşımlar kullanılmıştır. Bu yaklaşımlar arasında gözenekli ortam yaklaşımı karmaşık bir mekanizmaya sahiptir. Gözenekli ortamda kurutma modelinde gazlar (su buharı ve hava) için moleküler difüzyon, sıvı (su) için difüzyon ve konveksiyon mekanizmaları kullanılmaktadır. Bu çalışmada öncelikle gözenekli malzemenin kurutulması üzerinde büzülme etkisi araştırıldı. Kurutma probleminde hava ve gıda ürünü için lineer olmayan kısmi diferansiyel denklemleri zamana bağlı olarak çözüldü. Kurutma işlemindeki büzülme etkisi ALE (Arbitrary Lagrangian Eulerian) metodu kullanılarak araştırıldı.

Anahtar Kelimeler:

Isı ve kütle transferi; Kurutma; Nümerik modelleme; Büzülme

Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food

Drying is widely used to prevent microbial spoilage by evaporating the determined amount of liquid in the food sample. In order to reduce energy consumption and increase food flavor quality, modeling the drying process is crucial. In the literature, different approaches are used for investigation of drying characteristic. Among these approaches, the porous media approach have complex phenomena. Molecular diffusion for gases (water vapor and air), capillary diffusion for liquid (water), and convection mechanisms (Darcy flow) were used in drying model in porous media. In this study, firstly, the effect of shrinkage on drying of porous media was investigated. Non-linear partial differential equations for air and food material in the drying problem were solved numerically for non-steady state condition. The shrinkage effect in the drying process was studied by using the ALE (Arbitrary Lagrangian Eulerian) method. In this study, air velocities of 0.5, 0.8 and 1 m s-1, air temperatures of 40, 50 and 60 °C and the geometric forms of rectangular, cylindrical and square were selected for hot air drying process. The fastest drying was obtained at square shape food at the air temperature of 60 °C and the air velocity of 0.5 m s-1. The analysis result showed that the air velocity and temperature have effect on the drying.

Keywords:

Heat and mass transfer; Drying; Numerical modelling; Shrinkage,

PDF

___

Machado M D, Oliviera F A R, Gekas V & Singh R P (1998). Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water. International Journal of Food Science and Technology, 33(3), 225–237
Sanjuan N, Simal S, Bon J & Mulet A (1999). Modelling of broccoli stems rehydration process. Journal of Food Engineering, 42, 27–31
A K Datta (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering, vol. 80
Curcio S, Aversa M, Calabro V & Iorio G (2008). Simulation of food drying: FEM analysis and experimental validation. Journal of Food Engineering 87:541–553
Lima A G B, Queiroz M R & Nebra S A (2002). Simultaneous moisture transport and shrinkage during drying solids with ellipsoidal configuration. Chemical Engineering Journal 86: 83–85
Defraeye T, Nicolaï, B, Mannes D, Aregawi W, Verboven P & Derome D (2016). Probing inside fruit slices during convective drying by quantitative neutron imaging. Journal of Food Engineering 178,198-202
Udayraj Md A, Mishra R K Chandramohan V P & Talukdar P (2014). Numerical modeling of convective drying of food with spatially dependent transfer coefficient in a turbulent flow field. International Journal of Thermal Sciences 78, 145
Nguyen H M & Price E W (2007). Air drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season. Journal of Food Engineering 79 (1): 200-207
Yan Z, Sousa-Gallagher M J & Oliveira F A R (2008). Shrinkage and porosity of banana, pineapple and mango slices during air-drying. Journal of Food Engineering 84:430–440
Ruhanian S & Movagharnejad K (2016). Mathematical modeling and experimental analysis of potato thin-layer drying in an infrared-convective dryer Engineering in Agriculture. Environment and Food 9 , 84-91
Bird R B, Stewart W E & Lightfoot E N (1960). Transport Phenomena. John Wiley & Sons, London, UK
Welty J, Wicks C, Wilson R & Rorrer G (2001). Fundamentals of Momentum, Heat, and Mass Transfer. New York: John Wiley and Sons
Datta A K (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results. Journal of Food Engineering, vol. 80
Comsol Multiphysics 5.3 (2017). Heat Transfer Model Library, Heat Transfer Module User’s Guide, Chemical Reaction Engineering Module User’s Guide
Karim M A & Hawlader M N A (2005). Mathematical modelling and experimental investigation of tropical fruits drying. International Journal of Heat and Mass Transfer 48:(23) 4914-4925
Desmorieux H & Moyne C (1992). Analysis of dryer performance for tropical foodstuffs using the characteristic drying curve concept, in Drying A.S. Mujumder, Editor, 834-843
Bart-Plange A, Addo A, Ofori H & Asare V (2012). Thermal properties of gros michel banana grown in Ghana. ARPN Journal of Engineering and Applied Sciences 7 (4)
Liu J Y & Cheng S (1991). Solutions of Luikov Equations of Heat and Mass Transfer in Capillary Porous Bodies. Int.J. Heat Mass Transfer 34, 7, pp 1747 1754
Kumar C, Millar G J & Karim M A (2015). Effective Diffusivity and Evaporative Cooling in Convective Drying of Food Material. Drying Technology 33:227-237
Zhang W & Mujumdar A S (1992). Deformation and stress analysis of porous capillary bodies during intermittent volumetric thermal drying. Drying Technology 10:(2), 421–443