A variable diffusivity model for the drying of spherical food particulates

Walker, Lauren and Senadeera, Wijitha (2014) A variable diffusivity model for the drying of spherical food particulates. Applied Mechanics and Materials, 553. pp. 94-99. ISSN 1660-9336


An investigation of the drying of spherical food particles was performed, using peas as the model material. In the development of a mathematical model for drying curves, moisture diffusion was modelled using Fick’s second law for mass transfer. The resulting partial differential equation was solved using a forward-time central-space finite difference approximation, with the assumption of variable effective diffusivity. In order to test the model, experimental data was collected for the drying of green peas in a fluidised bed at three drying temperatures. Through fitting three equation types for effective diffusivity to the data, it was found that a linear equation form, in which diffusivity increased with decreasing moisture content, was most appropriate. The final model accurately described the drying curves of the three experimental temperatures, with an R2 value greater than 98.6% for all temperatures.

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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Files associated with this item cannot be displayed due to copyright restrictions.
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 10 Feb 2017 00:48
Last Modified: 22 Feb 2017 03:43
Uncontrolled Keywords: drying, food, peas, spherical, effective diffusivity, finite difference, mathematical model
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
Identification Number or DOI: 10.4028/www.scientific.net/AMM.553.94
URI: http://eprints.usq.edu.au/id/eprint/30552

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