Abstract
This study focuses on the convective drying of apple rings without any extra-heating of the processing ambient air. The lumped reaction engineering approach (REA) model has been employed to determine the rate of drying for the apple rings under forced convection considered as a normal processing regime. The algorithm implies determination the activation energy curve from the accurate 'reference' measurements of the drying rate under natural convection conditions. The required for the model implementation mass transfer coefficients for the apple ring samples under natural and forced conditions were obtained in the series of customized experiments. The study does extend the application of REA for the limiting simplest case of convective drying of thick samples under ambient temperature condition.
| Original language | English |
|---|---|
| Title of host publication | International Food Operations and Processing Simulation Workshop, FoodOPS 2018 |
| Editors | Francesco Longo, Giuseppe Vignali, Agostino G. Bruzzone, Miquel Angel Piera |
| Publisher | Dime University of Genoa |
| Pages | 43-47 |
| Number of pages | 5 |
| ISBN (Electronic) | 9788885741195 |
| Publication status | Published - Jan 1 2018 |
| Event | 4th International Food Operations and Processing Simulation Workshop, FoodOPS 2018 - Budapest, Hungary Duration: Sep 17 2018 → Sep 19 2018 |
Other
| Other | 4th International Food Operations and Processing Simulation Workshop, FoodOPS 2018 |
|---|---|
| Country | Hungary |
| City | Budapest |
| Period | 9/17/18 → 9/19/18 |
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Keywords
- Apple rings
- Convective drying
- Reaction engineering approach (REA)
ASJC Scopus subject areas
- Food Science
- Biotechnology
Cite this
Application of rea-method to a convective drying of apple rings at ambient temperature. / Bulegenov, D.; Saliyeva, S.; Sekerbayeva, A.; Spotar, Sergey.
International Food Operations and Processing Simulation Workshop, FoodOPS 2018. ed. / Francesco Longo; Giuseppe Vignali; Agostino G. Bruzzone; Miquel Angel Piera. Dime University of Genoa, 2018. p. 43-47.Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
}
TY - GEN
T1 - Application of rea-method to a convective drying of apple rings at ambient temperature
AU - Bulegenov, D.
AU - Saliyeva, S.
AU - Sekerbayeva, A.
AU - Spotar, Sergey
PY - 2018/1/1
Y1 - 2018/1/1
N2 - This study focuses on the convective drying of apple rings without any extra-heating of the processing ambient air. The lumped reaction engineering approach (REA) model has been employed to determine the rate of drying for the apple rings under forced convection considered as a normal processing regime. The algorithm implies determination the activation energy curve from the accurate 'reference' measurements of the drying rate under natural convection conditions. The required for the model implementation mass transfer coefficients for the apple ring samples under natural and forced conditions were obtained in the series of customized experiments. The study does extend the application of REA for the limiting simplest case of convective drying of thick samples under ambient temperature condition.
AB - This study focuses on the convective drying of apple rings without any extra-heating of the processing ambient air. The lumped reaction engineering approach (REA) model has been employed to determine the rate of drying for the apple rings under forced convection considered as a normal processing regime. The algorithm implies determination the activation energy curve from the accurate 'reference' measurements of the drying rate under natural convection conditions. The required for the model implementation mass transfer coefficients for the apple ring samples under natural and forced conditions were obtained in the series of customized experiments. The study does extend the application of REA for the limiting simplest case of convective drying of thick samples under ambient temperature condition.
KW - Apple rings
KW - Convective drying
KW - Reaction engineering approach (REA)
UR - http://www.scopus.com/inward/record.url?scp=85056698492&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85056698492&partnerID=8YFLogxK
M3 - Conference contribution
AN - SCOPUS:85056698492
SP - 43
EP - 47
BT - International Food Operations and Processing Simulation Workshop, FoodOPS 2018
A2 - Longo, Francesco
A2 - Vignali, Giuseppe
A2 - Bruzzone, Agostino G.
A2 - Piera, Miquel Angel
PB - Dime University of Genoa
ER -