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Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact

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Abstract

A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick’s and Fourier’s parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative.

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Abbreviations

A :

Surface area (m2)

C p :

Specific heat (J/kgK)

D o :

Pre- exponential factor Arrhenius equation (m2/s)

D eff :

Effective diffusivity coefficient (m2/s)

E a :

Activation energy (kJ/mol)

H :

Slice thickness (m)

h fg :

Enthalpy of evaporation (J/kg)

h ∞ :

Convective heat transfer coefficient (m/s)

h m :

Convective mass transfer coefficient (W/m2 K)

k :

Thermal conductivity (W/m K)

L :

Slice length (m)

M :

Moisture content of drying specimen (g water/g dry matter)

M o :

Initial moisture content of drying specimen (g/g dry)

M ∞ :

Air drying moisture content (g/g dry)

P :

Steam pressure (Pa)

R :

Gas constant, 8.3 J/mol K

t :

Processing time (sec)

T :

Temperature (°C)

T o :

Initial temperature (°C)

T ∞ :

Air drying temperature (°C)

t :

Time (s)

W :

Moisture content (g/100g dry matter)

x :

Spatial coordinate in x direction (m)

y :

Spatial coordinate in y direction (m)

z :

Phytate content

ρ :

Density of drying

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Acknowledgments

The authors acknowledge the Institute of Ibnu Sina, UTM Johor Bahru, Malaysia and Ministry of Higher Education (MOHE).

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Authors and Affiliations

  1. Ibnu Sina Institute, Faculty of Science, Universiti Teknologi Malaysia, 81310, UTM Johor Bahru, Johor, Malaysia

    Norma Alias

  2. Department of Mathematical Sciences, Faculty of Science, Universiti Teknologi Malaysia, 81310, UTM Johor Bahru, Johor, Malaysia

    Hafizah Farhah Saipan Saipol & Asnida Che Abd. Ghani

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  1. Norma Alias
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  2. Hafizah Farhah Saipan Saipol
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  3. Asnida Che Abd. Ghani
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Correspondence to Hafizah Farhah Saipan Saipol.

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Alias, N., Saipol, H.F.S. & Ghani, A.C.A. Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact. J Food Sci Technol 51, 3647–3657 (2014). https://doi.org/10.1007/s13197-012-0913-7

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  • DOI: https://doi.org/10.1007/s13197-012-0913-7

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