Léa van der Werf, Simone Cavalera, Charlotte Delpech, Arnaud Chapuis, Francis Courtois
{"title":"A generic drying model for cassava products","authors":"Léa van der Werf, Simone Cavalera, Charlotte Delpech, Arnaud Chapuis, Francis Courtois","doi":"10.1080/07373937.2023.2255391","DOIUrl":null,"url":null,"abstract":"AbstractDrying is a a critical step in many food processes, e.g. in the production of cassava flour. No specific Computer Aided Engineering (CAE) tool is available to assist in the design of cassava drying equipment. In this study, a convective-diffusive model was selected in the literature for its genericity and suitability for engineering purposes. Three drying kinetics were sufficient to identify the required temperature-dependent effective diffusivity. They were measured under 40–80°C air, flowing perpendicular to the cassava cylinders. For validation, a total of 36 kinetics were measured on four cassava products of different origins, levels of transformation, geometries, dried in air flows at 40–80°C, parallel or perpendicular to the product layer. Using 3 properties taken from the literature and few straightforward lab measurements, the model was able to accurately predict (RMSE: 0.04 d.b.) all drying kinetics for cassava products from flour to root cuts.Keywords: Dryingsimulationdiffusivitycassava AcknowledgmentsThe authors thank Dr. Jean-Michel Méot for his advice and his expertise. The author also thank Jean-Paul Fleuriot for his technical support. They also extend their thanks to Pr. Noël Akissoé’s research team at the Faculty of Agronomic Sciences (FSA), Bénin; Alexandre Bouniol; and the cassava processors from Kétou, Bénin, to help them to acquire the fermented roots. The authors also gratefully acknowledge Dr. Dominique Dufour for facilitating this work as RTB project coordinator.Correction StatementThis article has been corrected with minor changes. These changes do not impact the academic content of the article.Disclosure statementThe authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.Notes1 The fan motor had a power of 4 kW and was controlled by a 20−50 Hz frequency inverter. The steam generator had a capacity of 10 kg·h−1, 0 to 100 % adjustable. The electrical resistances had a power of 12 kW, and were controlled by a dimmer switch with 0−100 % modulation.2 https://imagej.net/Additional informationFundingThe research conducted in preparation for this study was undertaken as part of, and funded by, the CGIAR Research Program on Roots, Tubers and Bananas (RTB) and supported by CGIAR Trust Fund contributors (https://www.cgiar.org/funders/) and French Agricultural Research Center for International Development (CIRAD), Montpellier, France.","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":null,"pages":null},"PeriodicalIF":2.7000,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Drying Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/07373937.2023.2255391","RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
AbstractDrying is a a critical step in many food processes, e.g. in the production of cassava flour. No specific Computer Aided Engineering (CAE) tool is available to assist in the design of cassava drying equipment. In this study, a convective-diffusive model was selected in the literature for its genericity and suitability for engineering purposes. Three drying kinetics were sufficient to identify the required temperature-dependent effective diffusivity. They were measured under 40–80°C air, flowing perpendicular to the cassava cylinders. For validation, a total of 36 kinetics were measured on four cassava products of different origins, levels of transformation, geometries, dried in air flows at 40–80°C, parallel or perpendicular to the product layer. Using 3 properties taken from the literature and few straightforward lab measurements, the model was able to accurately predict (RMSE: 0.04 d.b.) all drying kinetics for cassava products from flour to root cuts.Keywords: Dryingsimulationdiffusivitycassava AcknowledgmentsThe authors thank Dr. Jean-Michel Méot for his advice and his expertise. The author also thank Jean-Paul Fleuriot for his technical support. They also extend their thanks to Pr. Noël Akissoé’s research team at the Faculty of Agronomic Sciences (FSA), Bénin; Alexandre Bouniol; and the cassava processors from Kétou, Bénin, to help them to acquire the fermented roots. The authors also gratefully acknowledge Dr. Dominique Dufour for facilitating this work as RTB project coordinator.Correction StatementThis article has been corrected with minor changes. These changes do not impact the academic content of the article.Disclosure statementThe authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.Notes1 The fan motor had a power of 4 kW and was controlled by a 20−50 Hz frequency inverter. The steam generator had a capacity of 10 kg·h−1, 0 to 100 % adjustable. The electrical resistances had a power of 12 kW, and were controlled by a dimmer switch with 0−100 % modulation.2 https://imagej.net/Additional informationFundingThe research conducted in preparation for this study was undertaken as part of, and funded by, the CGIAR Research Program on Roots, Tubers and Bananas (RTB) and supported by CGIAR Trust Fund contributors (https://www.cgiar.org/funders/) and French Agricultural Research Center for International Development (CIRAD), Montpellier, France.
期刊介绍:
Drying Technology explores the science and technology, and the engineering aspects of drying, dewatering, and related topics.
Articles in this multi-disciplinary journal cover the following themes:
-Fundamental and applied aspects of dryers in diverse industrial sectors-
Mathematical modeling of drying and dryers-
Computer modeling of transport processes in multi-phase systems-
Material science aspects of drying-
Transport phenomena in porous media-
Design, scale-up, control and off-design analysis of dryers-
Energy, environmental, safety and techno-economic aspects-
Quality parameters in drying operations-
Pre- and post-drying operations-
Novel drying technologies.
This peer-reviewed journal provides an archival reference for scientists, engineers, and technologists in all industrial sectors and academia concerned with any aspect of thermal or nonthermal dehydration and allied operations.