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Journal of Food Technology Research

December 2021, Volume 8, 2, pp 26-39

A Mathematical Model for Dehydration by Successive Pressure Drops: Simulation of Discarded Potatoes Dehydration

Sebastian Gutierrez-Pacheco

,

Joahnn H Palacios

,

Alfonso Parra-Coronado

,

Stephane Godbout

Sebastian Gutierrez-Pacheco 1

Joahnn H Palacios 2
Alfonso Parra-Coronado 3
Stephane Godbout 4

  1. Ph.D. Candidate in Ecological Engineering, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada. 1

  2. Research Assistant, Research and Development Institute for the Agri-Environment (IRDA), Quebec City, Canada. 2

  3. Professor, Department of Civil and Agricultural Engineering, Universidad Nacional de Colombia, Bogota, Colombia. 3

  4. Researcher, Research and Development Institute for the Agri-environment (IRDA), Quebec City, Canada. 4

Pages: 26-39

DOI: 10.18488/journal.58.2021.82.26.39

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Article History:

Received: 23 July, 2021
Revised: 30 August, 2021
Accepted: 20 September, 2021
Published: 07 October, 2021


Abstract:

Dehydration by Successive Pressure Drops (SPD) is a process with high potential for treating heat-sensitive materials; this includes agro-industry by-products. However, the response of drying kinetics to operating conditions of SPD is not fully understood. The present manuscript refers to mathematical simulations to describe drying kinetics of discarded potatoes using SPD. While there are numerous theoretical, semi-theorical and empirical mathematical models, the selection of the appropriate model is a rigorous process. In this paper, the Thompson thin-layer semi-theoretical model was chosen since the assumptions for this model (e.g., product is arranged in thin layers) are fulfilled for the SPD. As a result of mathematical simulation, it was possible to describe the drying kinetics in terms of the major parameters of SPD namely pressurizing level (Pa) and the Frequency of Pressure Drop (FPD). The dehydration by SPD allows the removal of water from the material, mainly at the pressure drop. If this stage occurs more frequently, the drying rate increases. The model developed describes at less 91% of the variability of the experimental data. It is recommended to use high FPD and Pa equals to 0.50 MPa.
Contribution/ Originality
This study is one of the few studies explaining the application of a thin-layer model for Successive Pressure Drops drying of agro-industry by-products. This study originates new formula for drying kinetics of discarded potatoes based on the major parameters of Successive Pressure Drops drying namely pressurizing level and pressure drop frequency.

Keywords:

Modelling, treatment of bioresidues, Thin-layer model agri-food residues drying, Drying kinetics

Reference:


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Funding:

This study was carried out with the IRDA’s own resources. It also had the financial support of the Emerging Leaders in the Americas (ELAP) program for the financing of the student Sebastian Gutierrez Pacheco.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

The authors are grateful for the financial and logistical support of the Universidad Nacional de Colombia, Laval University and IRDA. Also, special thanks to Professor Robert Lagacé, Engineer Dan Zegan and technician Cédric Morin for sharing their experiences in this project.

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