RSM-CFD modeling for optimizing the apricot water evaporation
In this paper, the response surface methodology is complemented with CFD simulation in order to study the optimization of the drying process of apricot slices. A Box-Behnken design was used. The studied factors were velocity of inlet air (A: 0.1-0.9 m/s), the porosity of apricots (B: 0.4- 0.6%), the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Tehran
2021-12-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_81272.html |
| _version_ | 1811258155317854208 |
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| author | Azadeh Ranjbar Nedamani Seyed Jafar Hashemi |
| author_facet | Azadeh Ranjbar Nedamani Seyed Jafar Hashemi |
| author_sort | Azadeh Ranjbar Nedamani |
| collection | DOAJ |
| description | In this paper, the response surface methodology is complemented with CFD simulation in order to study the optimization of the drying process of apricot slices. A Box-Behnken design was used. The studied factors were velocity of inlet air (A: 0.1-0.9 m/s), the porosity of apricots (B: 0.4- 0.6%), the temperature of inlet air (C: 20-60℃), and the time of drying process (D: 500- 3500 s). Then COMSOL software v. 4.1 was used to simulate the 25 runs derived from RSM design. The results showed the moisture content of samples in lower tray samples (L1-L5) was significantly (p < 0.01) higher than the upper tray samples (U1-U2). The uniformity of inlet air and temperature distribution has a great effect on the final quality of dried samples. Moreover, the inlet air temperature had a significant effect on moisture content. The interaction between the porosity of apricot, the two factors of the inlet air temperature and the drying time had a negative effect on the U-series response. But the best positive interaction effect was due to the air temperature and the drying time. These results show that the final quality is significantly dependent on the drying factors and the uniformity in temperature distribution in the cabinet dryer. The final optimum conditions for apricot drying were 0.6437 for parameter A (Velocity of inlet air), 0.5531 for parameter B (Porosity of apricot), 36.78 for parameter C (temperature of inlet air), and 3233.75 for parameter D (drying time). |
| first_indexed | 2024-04-12T18:08:51Z |
| format | Article |
| id | doaj.art-174959eb47ea484d9b92ea793b281564 |
| institution | Directory Open Access Journal |
| issn | 2676-3494 |
| language | English |
| last_indexed | 2024-04-12T18:08:51Z |
| publishDate | 2021-12-01 |
| publisher | University of Tehran |
| record_format | Article |
| series | Journal of Food and Bioprocess Engineering |
| spelling | doaj.art-174959eb47ea484d9b92ea793b2815642022-12-22T03:21:53ZengUniversity of TehranJournal of Food and Bioprocess Engineering2676-34942021-12-014211211910.22059/jfabe.2021.320809.1088RSM-CFD modeling for optimizing the apricot water evaporationAzadeh Ranjbar Nedamani0Seyed Jafar Hashemi1Biosystem Engineering Department, Sari Agricultural Sciences & Natural Resources University, Mazandaran, IranBiosystem Engineering Department, Sari Agricultural Sciences & Natural Resources University, Mazandaran, IranIn this paper, the response surface methodology is complemented with CFD simulation in order to study the optimization of the drying process of apricot slices. A Box-Behnken design was used. The studied factors were velocity of inlet air (A: 0.1-0.9 m/s), the porosity of apricots (B: 0.4- 0.6%), the temperature of inlet air (C: 20-60℃), and the time of drying process (D: 500- 3500 s). Then COMSOL software v. 4.1 was used to simulate the 25 runs derived from RSM design. The results showed the moisture content of samples in lower tray samples (L1-L5) was significantly (p < 0.01) higher than the upper tray samples (U1-U2). The uniformity of inlet air and temperature distribution has a great effect on the final quality of dried samples. Moreover, the inlet air temperature had a significant effect on moisture content. The interaction between the porosity of apricot, the two factors of the inlet air temperature and the drying time had a negative effect on the U-series response. But the best positive interaction effect was due to the air temperature and the drying time. These results show that the final quality is significantly dependent on the drying factors and the uniformity in temperature distribution in the cabinet dryer. The final optimum conditions for apricot drying were 0.6437 for parameter A (Velocity of inlet air), 0.5531 for parameter B (Porosity of apricot), 36.78 for parameter C (temperature of inlet air), and 3233.75 for parameter D (drying time).https://jfabe.ut.ac.ir/article_81272.htmldrying processoptimizationrsm techniquecfd simulationcabinet dryer |
| spellingShingle | Azadeh Ranjbar Nedamani Seyed Jafar Hashemi RSM-CFD modeling for optimizing the apricot water evaporation Journal of Food and Bioprocess Engineering drying process optimization rsm technique cfd simulation cabinet dryer |
| title | RSM-CFD modeling for optimizing the apricot water evaporation |
| title_full | RSM-CFD modeling for optimizing the apricot water evaporation |
| title_fullStr | RSM-CFD modeling for optimizing the apricot water evaporation |
| title_full_unstemmed | RSM-CFD modeling for optimizing the apricot water evaporation |
| title_short | RSM-CFD modeling for optimizing the apricot water evaporation |
| title_sort | rsm cfd modeling for optimizing the apricot water evaporation |
| topic | drying process optimization rsm technique cfd simulation cabinet dryer |
| url | https://jfabe.ut.ac.ir/article_81272.html |
| work_keys_str_mv | AT azadehranjbarnedamani rsmcfdmodelingforoptimizingtheapricotwaterevaporation AT seyedjafarhashemi rsmcfdmodelingforoptimizingtheapricotwaterevaporation |