Journal of Food and Bioprocess Engineering

RSM-CFD modeling for optimizing the apricot water evaporation

Document Type : Original research

Authors

Biosystem Engineering Department, Sari Agricultural Sciences & Natural Resources University, Mazandaran, Iran

Abstract

In this paper, the response surface methodology is complemented with CFD simulation in order to study the optimization of the drying process of apricot slices. A Box-Behnken design was used. The studied factors were velocity of inlet air (A: 0.1-0.9 m/s), the porosity of apricots (B: 0.4- 0.6%), the temperature of inlet air (C: 20-60℃), and the time of drying process (D: 500- 3500 s). Then COMSOL software v. 4.1 was used to simulate the 25 runs derived from RSM design. The results showed the moisture content of samples in lower tray samples (L1-L5) was significantly (p < 0.01) higher than the upper tray samples (U1-U2). The uniformity of inlet air and temperature distribution has a great effect on the final quality of dried samples. Moreover, the inlet air temperature had a significant effect on moisture content. The interaction between the porosity of apricot, the two factors of the inlet air temperature and the drying time had a negative effect on the U-series response. But the best positive interaction effect was due to the air temperature and the drying time. These results show that the final quality is significantly dependent on the drying factors and the uniformity in temperature distribution in the cabinet dryer. The final optimum conditions for apricot drying were 0.6437 for parameter A (Velocity of inlet air), 0.5531 for parameter B (Porosity of apricot), 36.78 for parameter C (temperature of inlet air), and 3233.75 for parameter D (drying time).

Keywords

Main Subjects

Aliakbarian, B., Sampaio, F. C., de Faria, J. T., Pitangui, C. G., Lovaglio, F., Casazza, A. A., … Perego, P. (2018). Optimization of spray drying microencapsulation of olive pomace polyphenols using Response Surface Methodology and Artificial Neural Network. LWT, 93, 220-228.
Amanlou, Y., & Zomorodian, A. (2010). Applying CFD for designing a new fruit cabinet dryer. Journal of Food Engineering, 101(1), 8-15.
Atalar, I., & Dervisoglu, M. (2015). Optimization of spray drying process parameters for kefir powder using response surface methodology. LWT - Food Science and Technology, 60(2, Part 1), 751-757.
Azmir, J., Hou, Q., & Yu, A. (2019). CFD-DEM simulation of drying of food grains with particle shrinkage. Powder Technology, 343, 792-802.
Azoubel, P. M., & Murr, F. E. X. (2003). Optimisation of osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions. Food Science and Technology International, 9(6), 427-433.
Bazaria, B., & Kumar, P. (2018). Optimization of spray drying parameters for beetroot juice powder using response surface methodology (RSM). Journal of the Saudi Society of Agricultural Sciences, 17(4), 408-415.
Brasiello, A., Adiletta, G., Russo, P., Crescitelli, S., Albanese, D., & Di Matteo, M. (2013). Mathematical modeling of eggplant drying: Shrinkage effect. Journal of Food Engineering, 114(1), 99-105.
Cârlescu, P.-M., Arsenoaia, V., Roşca, R., & ţenu, I. (2017). CFD simulation of heat and mass transfer during apricots drying. LWT - Food Science and Technology, 85, 479-486.
Castro, A. M., Mayorga, E. Y., & Moreno, F. L. (2018). Mathematical modelling of convective drying of fruits: A review. Journal of Food Engineering, 223, 152-167.
Chilka, A. G., & Ranade, V. V. (2019). CFD modelling of almond drying in a tray dryer. The Canadian Journal of Chemical Engineering, 97(2), 560-572.
Curcio, S., & Aversa, M. (2014). Influence of shrinkage on convective drying of fresh vegetables: A theoretical model. Journal of Food Engineering, 123, 36-49.
Darabi, H., Zomorodian, A., Akbari, M. H., & Lorestani, A. N. (2013). Design a cabinet dryer with two geometric configurations using CFD. Journal of Food Science and Technology, 52(1), 359-366.
Elmas, F., Varhan, E., & Koç, M. (2019). Drying characteristics of jujube (Zizyphus jujuba) slices in a hot air dryer and physicochemical properties of jujube powder. Journal of Food Measurement and Characterization, 13(1), 70-86.
Ganesan, V., Gurumani, V., Kunjiappan, S., Panneerselvam, T., Somasundaram, B., Kannan, S., … Bhattacharjee, C. (2018). Optimization and analysis of microwave-assisted extraction of bioactive compounds from Mimosa pudica L. using RSM & ANFIS modeling. Journal of Food Measurement and Characterization, 12(1), 228-242.
Gitter, J. H., Geidobler, R., Presser, I., & Winter, G. (2018). Significant drying time reduction using microwave-assisted freeze-drying for a monoclonal antibody. Journal of Pharmaceutical Sciences, 107(10), 2538-2543.
Golestani, R., Raisi, A., & Aroujalian, A. (2013). Mathematical modeling on air drying of apples considering shrinkage and variable diffusion coefficient. Drying Technology, 31(1), 40-51.
Ishwarya, S. P., Anandharamakrishnan, C., & Stapley, A. G. F. (2015). Spray-freeze-drying: A novel process for the drying of foods and bioproducts. Trends in Food Science & Technology, 41(2), 161-181.
Islam Shishir, M. R., Taip, F. S., Aziz, N. A., Talib, R. A., & Hossain Sarker, M. S. (2016). Optimization of spray drying parameters for pink guava powder using RSM. Food Science and Biotechnology, 25(2), 461-468.
Lisboa, H. M., Duarte, M. E., & Cavalcanti-Mata, M. E. (2018). Modeling of food drying processes in industrial spray dryers. Food and Bioproducts Processing, 107, 49-60.
Majeed, M., Hussain, A. I., Chatha, S. A., Khosa, M. K., Kamal, G. M., Kamal, M. A., … Liu, M. (2016). Optimization protocol for the extraction of antioxidant components from Origanum vulgare leaves using response surface methodology. Saudi Journal of Biological Sciences, 23(3), 389-396.
Misra, S., Raghuwanshi, S., & Saxena, R. K. (2013). Statistical approach to study the interactive effects of process parameters for enhanced xylitol production by Candida tropicalis and its potential for the synthesis of xylitol monoesters. Food Science and Technology International, 19(6), 535-548.
Moghaddam, A. D., Pero, M., & Askari, G. R. (2017). Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM). Journal of Food Science and Technology, 54(1), 174-184.
Moreira, R., Figueiredo, A., & Sereno, A. (2000). Shrinkage of apple disks during drying by warm air convection and freeze drying. Drying Technology, 18(1-2), 279-294.
Sanghi, A., Ambrose, R. P. K., & Maier, D. (2017). CFD simulation of corn drying in a natural convection solar dryer. Drying Technology, 36(7), 859-870.
Sumic, Z., Vakula, A., Tepic, A., Cakarevic, J., Vitas, J., & Pavlic, B. (2016). Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). Food Chemistry, 203, 465-475.
Villegas, J. F., Cruz, H. S. D. L., Altamar, F. B., Lozano, W. O., & Silvera, A. B. (2017). Obtaining fruit-drying curves and CFD analysis for corozo (Bactris guineensis). Contemporary Engineering Sciences, 10, 569-577.
Villegas, J. F., De La Cruz, H. S., Altamar, F. B., & Lozano, W. O. (2017). CFD numeric simulation to obtain the proper parameters of corozo drying (Bactris guineensis). Contemporary Engineering Sciences, 10, 703-711.
Wani, S. M., Jan, N., Wani, T. A., Ahmad, M., Masoodi, F. A., & Gani, A. (2017). Optimization of antioxidant activity and total polyphenols of dried apricot fruit extracts (Prunus armeniaca L.) using response surface methodology. Journal of the Saudi Society of Agricultural Sciences, 16(2), 119-126.
Yadollahinia, A., & Jahangiri, M. (2009). Shrinkage of potato slice during drying. Journal of Food Engineering, 94(1), 52-58.
Zecchi, B., & Gerla, P. (2020). Effective diffusion coefficients and mass flux ratio during osmotic dehydration considering real shape and shrinkage. Journal of Food Engineering, 274, 109821.
Journal of Food and Bioprocess Engineering
Volume 4, Issue 2
December 2021
Pages 112-119