THERMAL SCIENCE

International Scientific Journal

Thermal Science - Online First

online first only

Estimation of thermophysical propreties of far infrared vacuum drying potato by application of inverse approach

ABSTRACT
In this paper the estimation of the moisture diffusivity, together with other thermophysical properties of a far-infrared vacuum dried of potato slices by using an inverse approach were studied. In direct problem a mathematical model of the far-infrared vacuum drying process of shrinking bodies was used. The Levenberg-Marquardt method was used to solve the inverse problem. An analysis of the influence of the vacuum pressure, temperature of heaters, drying body dimension, and drying time, that enables the design of the proper experiments by using the so-called D-optimum criterion was conducted. The estimated values of moisture diffusivity of potato obtained from this study are within the range from 5.14•10-8 to 5.01•10-9 m2 s-1. The experimental transient temperature and moisture content changes during the far infrared vacuum drying were compared with numerical calculated values.
KEYWORDS
PAPER SUBMITTED: 2020-04-15
PAPER REVISED: 2020-06-18
PAPER ACCEPTED: 2020-07-22
PUBLISHED ONLINE: 2020-08-08
DOI REFERENCE: https://doi.org/10.2298/TSCI200415225M
REFERENCES
  1. Kanevce, G., et al., An inverse approaches to drying of bodies with significant shrinkage effects, Proceedings, 5th International Conference on Inverse Problems in Engineering: Theory and Practice, Cambridge, UK, 2005, K02, pp. 1-10
  2. Kanevce, G., et al., Inverse approaches to drying of thin bodies with significant shrinkage effects, Int. J. Heat Mass Transf., 129 (2007), 3, pp. 379-386
  3. Mitrevski, B., Investigation of the drying processes by inverse methods, Ph. D. thesis, University St. Climent Ohridski, Bitola, Macedonia, 2005
  4. Kanevce, G., et al., Application of inverse concepts to drying, Therm. Sci., 9 (2005) 2, pp. 31-44
  5. Kanevce, G., et al., Inverse approaches to drying with and without shrinkage, Proceedings, 15th International Drying Symposium Budapest, Hungary, 2006, pp. 576-583
  6. Kanevce, G., et al., Estimation of drying parameters including moisture diffusivity by using temperature measurements, WIT Trans. on Modelling and Sim., 51 (2011), 1, pp. 111-119
  7. Mitrevski, V., et al., Mathematical modelling of far infra-red vacuum drying of apple slices, Therm. Sci., 23 (2019), 1, pp. 393-400
  8. Panagiotou, N. M.M et al., Moisture Diffusivity: Literature Data Compilation for Foodstuffs, In. J. Food Prop., 7 (2004), 2, pp. 273-279
  9. Mitrevski, V., et al., Experimental investigation of far infra-red vacuum drying of apple slices, Appl. Eng. Let., 1 (2016), 2, pp. 35-39
  10. Bundalevski, S., Modelling of far-infrared vacuum drying processes by applying inverse approach, Ph. D. thesis, University St. Climent Ohridski, Bitola, Macedonia, 2015
  11. Ozisik M. N., Orlande, H. R. B., Inverse Heat Transfer: Fundamentals and Applications, Taylor and Francis, New York, U.S.A., 2000
  12. Saravacos, G. D., Maroulis, Z. B., Transport Properties of Foods, Marcel Dekker Inc., New York& Basel, 2001
  13. Zogzas, N. P., Maroulis, Z. B, Effective moisture diffusivity estimation from drying data. A comparison between various methods of analysis, Dry. Technol., 14 (1996), 7&8, pp. 1543-1573
  14. Chayjan, R.A., Modeling some drying characteristics of high moisture potato slices in fixed, semi fluidized and fluidized bed conditions, J. Agri. Sci. Tech., 14 (2012), 1, pp. 1229-1241
  15. Kiranoudis, C.T., Maroulis, Z. B., Marinos-Kouris, D., 1995, Heat and mass transfer model building in drying with multiresponse data, Dry. Technol., 11 (1995), 6, pp. 463-480
  16. Kiranoudis, C. T., Tsami, E., Maroulis, Z. B., Marinos-Kouris, D., Drying kinetics of some fruits, Dry. Technol., 15 (1997), 5, pp. 1399-1418