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标题：Effect of Ultrasonic Pretreatment on Melon Drying and Computational Fluid Dynamic Modelling of Thermal Profile
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作者：João Henrique Fernandes da Silva ; José Sabino da Silva Neto ; Edilene Souza da Silva 等
期刊名称：Food Technology and Biotechnology
印刷版ISSN：1330-9862
电子版ISSN：1334-2606
出版年度：2020
卷号：58
期号：4
页码：381-390
DOI：10.17113/ftb.58.04.20.6813
出版社：Sveuciliste u Zagrebu - Faculty of Food
摘要：Research background. Drying is one of the most traditional processes for food preservation. Optimizing the process can result in a competitive product on price and quality to the market. One technology in use as a pretreatment to drying is ultrasound. This work had as the goal to analyze different drying systems with and without applying ultrasound (US) pretreatment, on heat and mass transfer, simulating numerically the temperature profile by computational fluid dynamics (CFD). Experimental approach. The melon slices were pretreated with ultrasound for 10 (US10), 20 (US20), and 30 (US30) min at 25 kHz, and the water loss and solids gain were evaluated. Drying was performed at different temperatures (50, 60, and 70 °C). The effective diffusivity was estimated, and experimental data were modeled using empirical models. The airflow in the dryer and the temperature profile in the melon slice were simulated via computational fluid dynamics (CFD). Results and conclusions. Drying time had a 25 % (US20 and US30 at 50 °C) to 40 % (US20 and US30 at 70 °C) reduction. The Two terms model presented the best fit to the experimental data, and the diffusivity coefficients showed a tendency to increase as the time of exposure of the melon to ultrasonic waves increased. Pretreatment water loss and solid gain behavior and drying kinetic and diffusion data were used to choose the best experimental condition to be simulated with CFD. The heat transfer modelling through CFD showed that the temperature distribution along the melon slice was representative. Therefore, the profile obtained via CFD satisfactorily describes the drying process. Novelty and scientific contribution. The use of simulation tools in real processes allows the monitoring and improvement of existing technologies, such as food drying processes, that involve complex mechanisms, making it difficult to obtain some data. Application of CFD in the drying processes of fruits and vegetables is still very recent, being a field little explored. There is no record in the literature that uses CFD in the drying of melon.
关键词：computational fluid dynamics;melon;ultrasound;drying;heat transfer;mass transfer