PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data

Autores
Giner, Sergio Adrian; Mascheroni, Rodolfo Horacio
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Reanalysis of the drying background in wheat showed that analytical solutions may be employed in this grain to estimate diffusion coefficients by using the simplified equation for short times instead of the time-consuming series. Sixteen thin-layer drying curves of hard wheat were measured (airflow ≈ 0·3 kg m−2s−1) covering four air temperatures (35–70°C) at each of four initial moisture content levels (0·189–0·269 decimal, d.b.). Experimental curves of the moisture ratio versus time grouped by initial moisture content showed the expected strong accelerating effect of temperature on drying rate. Besides, when the same curves were grouped by temperature, the moisture ratios corresponding to higher initial moisture contents fell, after some time, consistently faster, showing that the diffusion coefficient should increase somehow with water concentration. The short time simplified diffusive equation fitted each curve very well, with values of the coefficient of determination above 0·99. Values of the diffusion coefficient for the whole kernel ranged from 1·4×10−11to 7·1×10−11m−2s−1, presenting the classical Arrhenius temperature dependency (activation energy ≈ 27·0 kJ mol−1), but with a pre-exponential factor that depends linearly on initial moisture content. This diffusive kinetics is expected to be useful for fast and accurate dryer simulation.
Fil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Materia
Diffusive
Drying kinetics
Wheat
Mathematical modelling
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/113795
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/113795
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental DataGiner, Sergio AdrianMascheroni, Rodolfo HoracioDiffusiveDrying kineticsWheatMathematical modellinghttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Reanalysis of the drying background in wheat showed that analytical solutions may be employed in this grain to estimate diffusion coefficients by using the simplified equation for short times instead of the time-consuming series. Sixteen thin-layer drying curves of hard wheat were measured (airflow ≈ 0·3 kg m−2s−1) covering four air temperatures (35–70°C) at each of four initial moisture content levels (0·189–0·269 decimal, d.b.). Experimental curves of the moisture ratio versus time grouped by initial moisture content showed the expected strong accelerating effect of temperature on drying rate. Besides, when the same curves were grouped by temperature, the moisture ratios corresponding to higher initial moisture contents fell, after some time, consistently faster, showing that the diffusion coefficient should increase somehow with water concentration. The short time simplified diffusive equation fitted each curve very well, with values of the coefficient of determination above 0·99. Values of the diffusion coefficient for the whole kernel ranged from 1·4×10−11to 7·1×10−11m−2s−1, presenting the classical Arrhenius temperature dependency (activation energy ≈ 27·0 kJ mol−1), but with a pre-exponential factor that depends linearly on initial moisture content. This diffusive kinetics is expected to be useful for fast and accurate dryer simulation.Fil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaAcademic Press Inc Elsevier Science2002-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113795Giner, Sergio Adrian; Mascheroni, Rodolfo Horacio; PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data; Academic Press Inc Elsevier Science; Biosystems Engineering; 81; 1; 1-2002; 85-971537-51101537-5129CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S1537511001900042?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1006/bioe.2001.0004info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:16:59Zoai:ri.conicet.gov.ar:11336/113795instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:16:59.357CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data
title PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data
spellingShingle PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data
Giner, Sergio Adrian
Diffusive
Drying kinetics
Wheat
Mathematical modelling
title_short PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data
title_full PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data
title_fullStr PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data
title_full_unstemmed PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data
title_sort PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data
dc.creator.none.fl_str_mv Giner, Sergio Adrian
Mascheroni, Rodolfo Horacio
author Giner, Sergio Adrian
author_facet Giner, Sergio Adrian
Mascheroni, Rodolfo Horacio
author_role author
author2 Mascheroni, Rodolfo Horacio
author2_role author
dc.subject.none.fl_str_mv Diffusive
Drying kinetics
Wheat
Mathematical modelling
topic Diffusive
Drying kinetics
Wheat
Mathematical modelling
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Reanalysis of the drying background in wheat showed that analytical solutions may be employed in this grain to estimate diffusion coefficients by using the simplified equation for short times instead of the time-consuming series. Sixteen thin-layer drying curves of hard wheat were measured (airflow ≈ 0·3 kg m−2s−1) covering four air temperatures (35–70°C) at each of four initial moisture content levels (0·189–0·269 decimal, d.b.). Experimental curves of the moisture ratio versus time grouped by initial moisture content showed the expected strong accelerating effect of temperature on drying rate. Besides, when the same curves were grouped by temperature, the moisture ratios corresponding to higher initial moisture contents fell, after some time, consistently faster, showing that the diffusion coefficient should increase somehow with water concentration. The short time simplified diffusive equation fitted each curve very well, with values of the coefficient of determination above 0·99. Values of the diffusion coefficient for the whole kernel ranged from 1·4×10−11to 7·1×10−11m−2s−1, presenting the classical Arrhenius temperature dependency (activation energy ≈ 27·0 kJ mol−1), but with a pre-exponential factor that depends linearly on initial moisture content. This diffusive kinetics is expected to be useful for fast and accurate dryer simulation.
Fil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
description Reanalysis of the drying background in wheat showed that analytical solutions may be employed in this grain to estimate diffusion coefficients by using the simplified equation for short times instead of the time-consuming series. Sixteen thin-layer drying curves of hard wheat were measured (airflow ≈ 0·3 kg m−2s−1) covering four air temperatures (35–70°C) at each of four initial moisture content levels (0·189–0·269 decimal, d.b.). Experimental curves of the moisture ratio versus time grouped by initial moisture content showed the expected strong accelerating effect of temperature on drying rate. Besides, when the same curves were grouped by temperature, the moisture ratios corresponding to higher initial moisture contents fell, after some time, consistently faster, showing that the diffusion coefficient should increase somehow with water concentration. The short time simplified diffusive equation fitted each curve very well, with values of the coefficient of determination above 0·99. Values of the diffusion coefficient for the whole kernel ranged from 1·4×10−11to 7·1×10−11m−2s−1, presenting the classical Arrhenius temperature dependency (activation energy ≈ 27·0 kJ mol−1), but with a pre-exponential factor that depends linearly on initial moisture content. This diffusive kinetics is expected to be useful for fast and accurate dryer simulation.
publishDate 2002
dc.date.none.fl_str_mv 2002-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/113795
Giner, Sergio Adrian; Mascheroni, Rodolfo Horacio; PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data; Academic Press Inc Elsevier Science; Biosystems Engineering; 81; 1; 1-2002; 85-97
1537-5110
1537-5129
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113795
identifier_str_mv Giner, Sergio Adrian; Mascheroni, Rodolfo Horacio; PH—Postharvest Technology: Diffusive Drying Kinetics in Wheat, Part 2: applying the Simplified Analytical Solution to Experimental Data; Academic Press Inc Elsevier Science; Biosystems Engineering; 81; 1; 1-2002; 85-97
1537-5110
1537-5129
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S1537511001900042?via%3Dihub
info:eu-repo/semantics/altIdentifier/doi/10.1006/bioe.2001.0004
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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