Multiscale modeling of transport mechanisms, strain, and stress in bananas during drying

The two-scale Hybrid Mixture Theory-based mass balance and momentum balance equations, the multiscale energy balance equation, and the viscoelastic stress equation were solved to obtain the moisture, temperature, strain, and stress distributions during bananas' convective drying. The model was...

Full description

Saved in:
Bibliographic Details
Published in:Drying technology 2024-02, Vol.42 (3), p.540-562
Main Authors: Abedi, Fidele M., Liu, Yuxiang, Takhar, Pawan S.
Format: Article
Language:English
Subjects:
Axial stress
Bananas
Convective drying
Drying
Energy balance
Food preservation
hybrid mixture theory
Mass balance
Moisture
Moisture content
multiscale modeling
strain
stress
Stress cracking
Surface temperature
Volumetric strain
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The two-scale Hybrid Mixture Theory-based mass balance and momentum balance equations, the multiscale energy balance equation, and the viscoelastic stress equation were solved to obtain the moisture, temperature, strain, and stress distributions during bananas' convective drying. The model was validated against experimental average moisture contents (mean absolute errors (MAEs): 0.022-0.121 g/g solids), center and near-the-surface temperatures (MAEs: 0.6-7.7 °C), and volumetric strain (MAEs: 0.06-0.13). The model was then used to evaluate the effectiveness of the fan on/off strategy in reducing stress cracking compared to continuous drying. Simulation results of axial stress gradients and experimental results of global crack indices using a 5-point hedonic scale showed that the fan on/off strategy effectively reduced stress cracking compared to continuous drying. Thus, drying bananas at 60 °C by turning the fan on and off intermittently can be applied to reduce stress cracking in the product while requiring only 1.76% more energy compared to continuous drying.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2023.2280912