MODELING CONVECTIVE DRYING OF FOOD PRODUCTS UNDER LARGE DEFORMATION
Résumé
A novel approach for modeling the convective drying of cylindrical slices of food products whose dehydration occurs under large deformation is proposed. The model considers heat and mass transfer phenomena as well as the volume decrease (shrinkage). Instead using a complex thermohygro-mechanical model, an original geometrical approach is used to determine local shrinkage. When drying starts, shrinkage occurs in the direction normal to the surface, which corresponds to the direction of moisture gradient; later on, shrinkage becomes isotropic. The food matrix is represented by a 2D axis-symmetrical domain. The finite volume method is used, and the mesh boundaries move with the dry-matter. Simulations considered thermo-physical properties of yacon (Smallantus sonchifolius) slices, for which the volume is divided by about 10 during drying. The model reproduced a shrinkage behavior which is intermediate between the hypothetical cases of constant aspect ratio and constant surface area for the food matrix.
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Marques et al. (2020b) (FOODSIM 2020 - Ghent) (extended abstract) (accepted version).pdf (1.83 Mo)
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