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

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

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

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

Department of Chemical and Materials Engineering

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

1 Citation (Scopus)

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

Keywords

Apple rings
Convective drying
Reaction engineering approach (REA)

ASJC Scopus subject areas

Food Science
Biotechnology

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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

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.

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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.",

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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.

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

Abstract

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Keywords

ASJC Scopus subject areas

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