Application of rea-method to a convective drying of apple rings at ambient temperature

D. Bulegenov, S. Saliyeva, A. Sekerbayeva, Sergey Spotar

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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 languageEnglish
Title of host publicationInternational Food Operations and Processing Simulation Workshop, FoodOPS 2018
EditorsFrancesco Longo, Giuseppe Vignali, Agostino G. Bruzzone, Miquel Angel Piera
PublisherDime University of Genoa
Pages43-47
Number of pages5
ISBN (Electronic)9788885741195
Publication statusPublished - Jan 1 2018
Event4th International Food Operations and Processing Simulation Workshop, FoodOPS 2018 - Budapest, Hungary
Duration: Sep 17 2018Sep 19 2018

Other

Other4th International Food Operations and Processing Simulation Workshop, FoodOPS 2018
CountryHungary
CityBudapest
Period9/17/189/19/18

Fingerprint

Malus
application methods
Convection
ambient temperature
apples
drying
Temperature
engineering
Heating
activation energy
mass transfer
Air
heat
sampling
air
convection

Keywords

  • Apple rings
  • Convective drying
  • Reaction engineering approach (REA)

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

Cite this

Bulegenov, D., Saliyeva, S., Sekerbayeva, A., & Spotar, S. (2018). Application of rea-method to a convective drying of apple rings at ambient temperature. In F. Longo, G. Vignali, A. G. Bruzzone, & M. A. Piera (Eds.), International Food Operations and Processing Simulation Workshop, FoodOPS 2018 (pp. 43-47). Dime University of Genoa.

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 proceedingConference contribution

Bulegenov, D, Saliyeva, S, Sekerbayeva, A & Spotar, S 2018, Application of rea-method to a convective drying of apple rings at ambient temperature. in F Longo, G Vignali, AG Bruzzone & MA Piera (eds), International Food Operations and Processing Simulation Workshop, FoodOPS 2018. Dime University of Genoa, pp. 43-47, 4th International Food Operations and Processing Simulation Workshop, FoodOPS 2018, Budapest, Hungary, 9/17/18.
Bulegenov D, Saliyeva S, Sekerbayeva A, Spotar S. Application of rea-method to a convective drying of apple rings at ambient temperature. In Longo F, Vignali G, Bruzzone AG, Piera MA, editors, International Food Operations and Processing Simulation Workshop, FoodOPS 2018. Dime University of Genoa. 2018. p. 43-47
Bulegenov, D. ; Saliyeva, S. ; Sekerbayeva, A. ; Spotar, Sergey. / Application of rea-method to a convective drying of apple rings at ambient temperature. International Food Operations and Processing Simulation Workshop, FoodOPS 2018. editor / Francesco Longo ; Giuseppe Vignali ; Agostino G. Bruzzone ; Miquel Angel Piera. Dime University of Genoa, 2018. pp. 43-47
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