Zambra Carlos E, Puente-Díaz Luis, Ah-Hen Kong, Rosales Carlos, Hernandez Diógenes, Lemus-Mondaca Roberto
Department of Industrial Technologies, Faculty of Engineering, University of Talca, Camino Los Niches Km 1, Curico 3340000, Chile.
Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Av. Dr. Carlos Lorca 964, Santiago 8380000, Chile.
Foods. 2022 Jun 25;11(13):1880. doi: 10.3390/foods11131880.
It is common in the numerical simulations for drying of food to suppose that the food does not experience a change of volume. The few numerical studies that include volume changes assume that the shrinkage occurs symmetrically in all directions. Therefore, this effect has not been fully studied, and it is known that not considering it can be detrimental for the accuracy of these simulations. The present study aims to develop a three-dimensional model for the simulation of fruits that includes the volume changes but also takes into consideration the asymmetry of the shrinkage. is taken as the subject of study to conduct experiments and imaging analyses that provided data about the drying kinetics and asymmetric shrinkage mode. The effective diffusion coefficient is found to be between 10 m s and 1.75 × 10 m s. The shrinkage occurs essentially in only one direction, with an average velocity of 8.3 × 10 m/min. A numerical modelling scheme is developed that allows including the shrinkage effect in computer simulations. The performance of the model is evaluated by comparison with experimental data, showing that the proposed model decreases more than 4 times the relative error with respect to simulations that do not include volume changes. The proposed model proves to be a useful method that can contribute to more accurate modeling of drying processes.
在食品干燥的数值模拟中，通常假定食品的体积不发生变化。少数考虑体积变化的数值研究假定收缩在所有方向上对称发生。因此，这种效应尚未得到充分研究，而且已知不考虑它会对这些模拟的准确性产生不利影响。本研究旨在开发一种用于水果模拟的三维模型，该模型既包括体积变化，又考虑了收缩的不对称性。以[具体水果名称未给出]作为研究对象进行实验和成像分析，以提供有关干燥动力学和不对称收缩模式的数据。有效扩散系数在10⁻¹⁰ m²/s至1.75×10⁻¹⁰ m²/s之间。收缩基本上仅在一个方向上发生，平均速度为8.3×10⁻⁵ m/min。开发了一种数值建模方案，可将收缩效应纳入计算机模拟。通过与实验数据比较来评估模型的性能，结果表明，相对于不包括体积变化的模拟，所提出的模型将相对误差降低了4倍以上。所提出的模型被证明是一种有用的方法，可有助于更准确地模拟干燥过程。
