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Toward a simple, generic, and rapid simulation of the drying of solid foods

Hedi Romdhana 1, * Daniel Goujot 1 Emmanuel Bernuau 1 Francis Courtois 2, 1
* Corresponding author
2 Qualisud Réunion - Qualisud - Pôle de La Réunion
UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
Abstract : In order to simulate the drying of foods, calculations based on finite differences, elements, or volumes are extremely time-consuming, particularly when embedded in an optimization procedure. Such models, involving coupled heat and mass transfers and nonlinear properties and boundaries, give rise to slow simulations. This paper proposes a new method concerning the slab, cylindrical, and spherical geometries. This method gives results equivalent to those of the finite volume method but is more rapid by an order of magnitude. The method is based on an optimized 3-compartment model whose parameters are linked to physically meaningful food properties.
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https://hal.inrae.fr/hal-02965199
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Submitted on : Tuesday, October 13, 2020 - 9:50:09 AM
Last modification on : Tuesday, June 15, 2021 - 2:57:30 PM

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Hedi Romdhana, Daniel Goujot, Emmanuel Bernuau, Francis Courtois. Toward a simple, generic, and rapid simulation of the drying of solid foods. Drying Technology, Taylor & Francis, 2019, 37 (16), pp.2025-2033. ⟨10.1080/07373937.2018.1532438⟩. ⟨hal-02965199⟩

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