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F Lopezrodriguez - One of the best experts on this subject based on the ideXlab platform.
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experimental modelling of Infrared Drying of industrial grape by products
Food and Bioproducts Processing, 2009Co-Authors: Ruiz A Celma, F Lopezrodriguez, Cuadros F BlazquezAbstract:Abstract The thin-layer Infrared Drying behaviour of industrial grape by-products was experimentally investigated in the temperature range from 100 to 160 °C. The Drying rate was found to increase with temperature, thus reducing the total Drying time. In particular, as Drying temperature was raised from 100 °C up to 160 °C, the time period needed to reduce the moisture content of the sample from 204.32% down to 38.89% by weight (dry basis) decreased from 60.5 to 21 min. Using a non-linear regression (Marquart's method) together with a multiple regression analysis, a mathematical model for the thin-layer Infrared Drying process of wet grape residues was proposed. The values for the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion. They varied from 11.013 × 10−9 to 26.050 × 10−9 m2/s along the temperature range. The temperature dependence of the effective diffusivity coefficient was expressed by an Arrhenius type relationship. Activation energy for the moisture diffusion was determined as 19.27 kJ/mol.
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characterisation of industrial tomato by products from Infrared Drying process
Food and Bioproducts Processing, 2009Co-Authors: Ruiz A Celma, F Cuadros, F LopezrodriguezAbstract:Abstract The thin-layer Infrared Drying behaviour of industrial tomato residues, peels and seeds, was experimentally investigated in the temperature range from 100 °C to 160 °C. The Drying rate was found to increase with temperature, hence reducing the total Drying time. In particular, as Drying temperature was raised from 100 °C up to 160 °C, the time period needed to reduce the moisture content of the sample from 236.70 wt% down to 5.26 wt% (dry basis) was observed to decrease from 99.5 min to 35 min. Using a non-linear regression (Marquart's method) together with a multiple regression analysis, a mathematical model for the thin-layer Infrared Drying process of industrial tomato residues was proposed. The effective moisture diffusivity is dependent on moisture content; the average values for the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion, and varied from 5.179 × 10−9 m2/s to 1.429 × 10−8 m2/s over the temperature range. The temperature dependence of the effective diffusivity coefficient was described following an Arrhenius-type relationship. Activation energy for the moisture diffusion was determined as 22.23 kJ/mol.
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mathematical modelling of thin layer Infrared Drying of wet olive husk
Chemical Engineering and Processing, 2008Co-Authors: Ruiz A Celma, S Rojas, F LopezrodriguezAbstract:Abstract The thin-layer Infrared Drying behaviour of wet olive husk (WOH) was experimentally investigated at the temperature range from 80 °C to 140 °C. The Drying rate was found to increase with temperature, hence reducing the total Drying time. In particular, as Drying temperature was raised from 80 °C up to 140 °C, the time necessary to reduce the moisture content of the sample from 91.97 wt% down to 8.69 wt% (dry basis) changed from 105 min to 35 min. Using a non-linear regression (Marquart's method) and multiple regression analysis, a mathematical model for the thin-layer Infrared Drying process of WOH was proposed. The values of the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion. They varied from 5.958 × 10 −9 m 2 /s to 1.589 × 10 −8 m 2 /s over the temperature range. The temperature dependence of the effective diffusivity coefficient was described following an Arrhenius-type relationship. Activation energy for the moisture diffusion was determined as 21.30 kJ/mol.
Ruiz A Celma - One of the best experts on this subject based on the ideXlab platform.
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experimental modelling of Infrared Drying of industrial grape by products
Food and Bioproducts Processing, 2009Co-Authors: Ruiz A Celma, F Lopezrodriguez, Cuadros F BlazquezAbstract:Abstract The thin-layer Infrared Drying behaviour of industrial grape by-products was experimentally investigated in the temperature range from 100 to 160 °C. The Drying rate was found to increase with temperature, thus reducing the total Drying time. In particular, as Drying temperature was raised from 100 °C up to 160 °C, the time period needed to reduce the moisture content of the sample from 204.32% down to 38.89% by weight (dry basis) decreased from 60.5 to 21 min. Using a non-linear regression (Marquart's method) together with a multiple regression analysis, a mathematical model for the thin-layer Infrared Drying process of wet grape residues was proposed. The values for the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion. They varied from 11.013 × 10−9 to 26.050 × 10−9 m2/s along the temperature range. The temperature dependence of the effective diffusivity coefficient was expressed by an Arrhenius type relationship. Activation energy for the moisture diffusion was determined as 19.27 kJ/mol.
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characterisation of industrial tomato by products from Infrared Drying process
Food and Bioproducts Processing, 2009Co-Authors: Ruiz A Celma, F Cuadros, F LopezrodriguezAbstract:Abstract The thin-layer Infrared Drying behaviour of industrial tomato residues, peels and seeds, was experimentally investigated in the temperature range from 100 °C to 160 °C. The Drying rate was found to increase with temperature, hence reducing the total Drying time. In particular, as Drying temperature was raised from 100 °C up to 160 °C, the time period needed to reduce the moisture content of the sample from 236.70 wt% down to 5.26 wt% (dry basis) was observed to decrease from 99.5 min to 35 min. Using a non-linear regression (Marquart's method) together with a multiple regression analysis, a mathematical model for the thin-layer Infrared Drying process of industrial tomato residues was proposed. The effective moisture diffusivity is dependent on moisture content; the average values for the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion, and varied from 5.179 × 10−9 m2/s to 1.429 × 10−8 m2/s over the temperature range. The temperature dependence of the effective diffusivity coefficient was described following an Arrhenius-type relationship. Activation energy for the moisture diffusion was determined as 22.23 kJ/mol.
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mathematical modelling of thin layer Infrared Drying of wet olive husk
Chemical Engineering and Processing, 2008Co-Authors: Ruiz A Celma, S Rojas, F LopezrodriguezAbstract:Abstract The thin-layer Infrared Drying behaviour of wet olive husk (WOH) was experimentally investigated at the temperature range from 80 °C to 140 °C. The Drying rate was found to increase with temperature, hence reducing the total Drying time. In particular, as Drying temperature was raised from 80 °C up to 140 °C, the time necessary to reduce the moisture content of the sample from 91.97 wt% down to 8.69 wt% (dry basis) changed from 105 min to 35 min. Using a non-linear regression (Marquart's method) and multiple regression analysis, a mathematical model for the thin-layer Infrared Drying process of WOH was proposed. The values of the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion. They varied from 5.958 × 10 −9 m 2 /s to 1.589 × 10 −8 m 2 /s over the temperature range. The temperature dependence of the effective diffusivity coefficient was described following an Arrhenius-type relationship. Activation energy for the moisture diffusion was determined as 21.30 kJ/mol.
İbrahim Doymaz - One of the best experts on this subject based on the ideXlab platform.
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Microwave and Infrared Drying Characteristics of Mango Slices
Celal Bayar Universitesi Fen Bilimleri Dergisi, 2017Co-Authors: İbrahim DoymazAbstract:In this study, mango slices were dried with using both microwave and Infrared methods. The microwave and Infrared power levels are determined between 90 – 800W and 75 – 104 W, respectively. The results of this study show that microwave and Infrared power levels have an effect on Drying kinetics. Five thin-layer Drying models that were widely used in the literature were applied to the experimental data and the effective moisture diffusivity, activation energy and energy consumptions are also calculated. Midilli & Kucuk model was the best fits of experimental data for both microwave and Infrared Drying. The effective moisture diffusivity values were determined to be between 2.28 × 10 -9 and 4.66 × 10 -8 m 2 /s, and 5.07 × 10 –10 - 1.27 × 10 –9 m 2 /s for microwave and Infrared Drying, respectively. The values of activation energy for microwave and Infrared Drying were found as 39.135 and 4.482 kW/kg, respectively.
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Infrared Drying and Effective Moisture Diffusivity of Apricot Halves: Influence of Pretreatment and Infrared Power
Journal of Food Processing and Preservation, 2016Co-Authors: Seda Kayran, İbrahim DoymazAbstract:The effect of pretreatment and Infrared power on Drying characteristics of apricot was investigated. The apricots were dried at 62, 74, 88 and 104 W Infrared powers. It is observed that Drying characteristics of apricot were greatly influenced by pre-treatment and Infrared power. To select the most appropriate thin-layer Drying model for Drying process, ten mathematical Drying models were fitted to the experimental data. Midilli et al. model satisfactorily described the Drying kinetics of apricot. Effective moisture diffusivity (Deff) ranged from 2.37 × 10−9 to 6.23 × 10−9 m2/s and calculated using the Fick's second law. The values of Deff increased with the increase of Infrared power. Activation energy was estimated by a modified Arrhenius type equation and found to be 1.63 and 1.67 kW/kg for control and SMB samples, respectively. Practical Applications Apricot is good source of health-promoting compounds such as vitamins, polyphenols, carotenoids and natural salicylic acids. Due to both their seasonal and perishable nature, apricots should be subjected to some form of preservation in order to make them available for later consumption. Drying is one of the most common methods used for apricot processing. Infrared Drying has gained popularity as an alternative Drying method for a variety of agricultural products. Compared with hot air Drying, Infrared radiation heating offers many advantages such as greater energy efficiency, heat transfer rate and heat flux, which results in reduced Drying time and higher Drying rate. The main objectives of this study were to investigate the effect of pretreatment and Infrared power on the Drying time, fit the experimental data to ten thin-layer Drying models and compute effective moisture diffusivity of apricot halves.
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characteristics of thin layer Infrared Drying of green bean
Czech Journal of Food Sciences, 2016Co-Authors: İbrahim Doymaz, Azmi Seyhun Kipcak, Sabriye PiskinAbstract:Doymaz I., Kipcak A.S., Piskin S. (2015): Characteristics of thin-layer Infrared Drying of green bean. Czech J. Food Sci., 33: 83–90. The effect of Infrared (IR) power on Drying kinetics, rehydration, and colour of green beans was investigated. The Drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that Drying characteristics, rehydration, and colour of bean slices were greatly influenced by Infrared power. The Drying data were fitted with five thin-layer Drying models available in the literature. Results showed that Midilli et al. and Aghbashlo et al. models are superior to the other models for explaining the Drying kinetics of green bean slices. Effective moisture diffusivity was calculated in the range of 6.57 × 10–10 to 4.49 × 10–9 m2/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 11.379 kW/kg.
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Infrared Drying Kinetics and Quality Characteristics of Carrot Slices
Journal of Food Processing and Preservation, 2015Co-Authors: İbrahim DoymazAbstract:The effect of different Infrared powers on the Drying kinetics of carrot slices was investigated. The carrot slices were dried at 62, 74, 88, 104 and 125 W Infrared powers and constant slice thickness of 0.5 cm. The results showed that the Infrared power has a significant effect on the Drying and quality characteristics such as rehydration and color. The whole Drying process occurred within the falling rate period. Six thin-layer Drying models were fitted to the experimental data. The Midilli et al. model was best fitted to the experimental data. Fick's law of diffusion was used to determine the effective moisture diffusivity, which varied between 2.45 × 10−9 and 7.38 × 10−9 m2/s. Activation energy was estimated by a modified Arrhenius type equation as 4.247 kW/kg. Practical Applications Drying is one of the widely used methods of food product preservation. The main objective in Drying food products is the reduction of moisture content to minimize the microbiological spoilage and deteriorative chemical reactions. Besides, Drying process has had a significant effect on the Drying kinetics and quality of the dried product. Infrared Drying has gained popularity as an alternative Drying method for agricultural products. This method is proven to be efficient for preserving the main characteristics and quality of products, and additionally leads to shortened Drying time. The main objectives of this study were to investigate the effect of Infrared power on the Drying time, rehydration ratio and color; to fit the experimental data to six thin-layer Drying models; and to compute the effective moisture diffusivity and activation energy of carrot slices. This study is useful for producers of not only dried carrots but also other agricultural products.
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Infrared Drying Characteristics of Bean Seeds
Journal of Food Processing and Preservation, 2014Co-Authors: İbrahim DoymazAbstract:The effect of different Infrared power levels on Drying kinetics of red kidney bean seeds was investigated. The bean seeds were dried at 83, 125, 167 and 209 W Infrared power levels and constant seed diameter is 1.14 cm. It is observed that Drying characteristics of bean seeds were greatly influenced by Infrared power. The Drying data were fitted with 10 thin-layer Drying models available in the literature. According to the results, Midilli et al. model is superior to the other models for explaining the Drying kinetics of bean seeds. Effective moisture diffusivity was calculated and was between 1.75 × 10−9 and 1.02 × 10−8 m2/s within the studied Infrared power level range. Activation energy was estimated by a modified Arrhenius-type equation and found to be 9.54 kW/kg. Practical Applications Drying process has been used for decades in food processing industries for efficient long-term preservation of final products. It has the potential to deliver safe food products through enzyme inactivation and microbe destruction. Infrared Drying has gained popularity as an alternative Drying method for a variety of agricultural products. This method is proven efficient for preserving main characteristics and quality of products, and additionally leads to shortened Drying time. The main objectives of this study were to investigate the effect of Infrared power on the Drying rate and Drying time, to fit the experimental data to different thin-layer Drying models and to calculate the values of effective moisture diffusivity and activation energy of bean seeds.
Heidrun Präger - One of the best experts on this subject based on the ideXlab platform.
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Water determination in products with high sugar content by Infrared Drying
Food Chemistry, 2003Co-Authors: Heidrun PrägerAbstract:Instead of measuring the real water content, very often Drying mass loss is determined. Not only water contributes to this mass loss, but all volatile materials under the applied Drying conditions. On the other hand, very tightly bound water may elude detection. The mass loss by Drying does therefore not necessarily correspond to the water content of the sample. To accelerate analyses, in comparison with the classical oven method, more efficient heating sources have been introduced. Infrared dryers belong to this category. This more vigorous heating tool involves a higher risk of decomposition of the sample with production of further volatile compounds. The danger of obtaining erroneous results is particularly high for heat-sensitive products, such as sugars. The objective of this work was to find parameters for the Infrared Drying of sugars and products with a high sugar content such that the results correspond to those determined by the Karl Fischer titration which selectively measures the water content. © 2003 Elsevier Science Ltd. All rights reserved.
Pierre Laurent - One of the best experts on this subject based on the ideXlab platform.
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Observer based model predictive control of the water based painting Drying using a humidity profile soft sensor and a temperature measurement
2004Co-Authors: Pascal Dufour, Pierre Laurent, Cheng-zhong XuAbstract:This paper deals with the model predictive control of an Infrared Drying process of a water based epoxy-amine painting. During the Drying cycle, the control problem is to optimize the use of the process under constraints. This approach is based on a nonlinear dynamic unidirectional diffusional model of the Infrared Drying phenomena where both heat and mass transfers under shrinkage conditions are accounted for. To validate our approach, simulation results presented here deal with the minimization of the processing time while accounting for a constraint specified on a difference of humidity inside the sample.
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Model predictive control of the water based painting Drying using a humidity profile soft Sensor and a temperature measurement
2004Co-Authors: Pascal Dufour, Pierre Laurent, Cheng-zhong XuAbstract:This paper deals with the constrained optimal control of an Infrared Drying process of a water based epoxy-amine painting. This approach is based on a nonlinear dynamic unidirectional diffusional model of Infrared Drying phenomena where both heat and mass transfers under shrinkage conditions are accounted for. The control problem is to minimize the processing time while accounting for any constraints for some of the characteristics (i.e. the temperature and the humidity profile) during the Drying cycle. This is solved using a model predictive control framework where the nonlinear diffusional model is directly used in the control formulation. Such advanced controller requires the use of a soft-sensor (observer) in order to reconstruct the entire humidity profile according to the Infrared flow applied, the measured temperature and the model.
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Infrared Drying process of an experimental water painting: Model predictive control
Drying Technology, 2004Co-Authors: Pascal Dufour, Denise Blanc, Youssoufi Touré, Pierre LaurentAbstract:This paper deals with the experimental control of an Infrared Drying process of a water based epoxy-amine painting. This approach is based on a unidirectional diffusional modelling of Infrared Drying phenomena where both heat and mass transfers under shrinkage conditions are accounted for. The control problem is concerned with the tracking of any given trajectory for one of the characteristics (i.e. the temperature or the mean water content) during the Drying cycle. This is solved using the well-known model predictive control framework where the non-linear diffusional model is directly used in the control formulation. Experimental results show the efficiency of the trajectory tracking. This method can be extended for more general constrained control problem.
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Model predictive control for an Infrared Drying process of a water based epoxy amine painting
2002Co-Authors: Pascal Dufour, Denise Blanc, Youssoufi Touré, Pierre LaurentAbstract:This paper deals with the experimental control of an Infrared Drying process of a water based epoxy-amine painting. This approach is based on a unidirectional diffusional modeling of Infrared Drying phenomena where both heat and mass transfers under shrinkage conditions are accounted for. The control problem is concerned with the tracking of any given trajectory for one of the characteristics (i.e the temperature or the mean water content) during the Drying cycle. This is solved using the well known model predictive control framework where the nonlinear diffusional model is directly used in the control formulation. Experimental results show the efficiency of the trajectory tracking. This method can be extended for more general constrained control problem.
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EXPERIMENTAL Infrared Drying STUDY OF A MODEL WATER-BASED EPOXY-AMINE PAINTING COATED ON IRON SUPPORT
Drying Technology, 1997Co-Authors: Denise Blanc, Pierre Laurent, Jean-françois Gérard, Julien AndrieuAbstract:ABSTRACT The aim of this work is to study the Infrared Drying and curing kinetics of a model water-based epoxy-amine painting coaled on iron support. After a presentation of the model painting elaborated in our laboratory, experimental and theoretical data of the curing kinetics are presented. Then, we described the special laboratory-scale Infrared dryer set up in our laboratory. This dryer was able to carry on Drying experiments with uniform Infrared flux densities between 0 to 25 kW,m-2 The study of the painting Drying as a function of the Infrared flux density and of the film thickness shows the influence of these two main physical parameters.