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Experimental studies and mathematical simulation of intermittent infrared and convective drying of sweet potato (Ipomoea batatas L.)


Citation

Chikwendu, Daniel I. Onwude and Hashim, Norhashila and Abdan, Khalina and Janius, Rimfiel and Chen, Guangnan (2019) Experimental studies and mathematical simulation of intermittent infrared and convective drying of sweet potato (Ipomoea batatas L.). Food and Bioproducts Processing, 114. pp. 163-174. ISSN 0960-3085; ESSN: 1744-3571

Abstract

Intermittent infrared and convective drying (IIRCD) is a novel drying method that can enhance energy efficiency and quality of dried product. The mechanism of drying using this method is not yet fully understood. Mathematical models that describe the drying process of IIRCD for agricultural crops do not exist. In this study, a physics based mathematical model was developed to understand the mechanism of drying sweet potato using IIRCD. The model was based on shrinkage dependent diffusivity and evaporation phenomenon. COMSOL Multiphysics finite element software was employed for the model simulation. The simulation results of moisture and temperature distribution were validated by experimental drying data. The results fitted closely with experimental data. Drying of sweet potato using IIRCD was found to be more efficient in terms of final product quality compared to convective hot-air drying method.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.fbp.2018.12.006
Publisher: Elsevier
Keywords: Physics-based model; Modelling and simulation; Quality of dried products; Intermittent infrared and hot-air drying; Novel drying method; Sweet potato; COMSOL
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 07 Nov 2022 08:33
Last Modified: 07 Nov 2022 08:33
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.fbp.2018.12.006
URI: http://psasir.upm.edu.my/id/eprint/79804
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