Mathematical model of pork slice drying using superheated steam

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Sa-Adchom P., Swasdisevi T., Nathakaranakule A., Soponronnarit S.

ผู้เผยแพร่: Elsevier

ปีที่เผยแพร่ (ค.ศ.): 2011

วารสาร: Journal of Food Engineering (0260-8774)

Volume number: 104

Issue number: 4

หน้าแรก: 499

หน้าสุดท้าย: 507

จำนวนหน้า: 9

นอก: 0260-8774

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79952446577&doi=10.1016%2fj.jfoodeng.2010.12.025&partnerID=40&md5=8d0c511f32bae9c667667990e37fd537

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Superheated steam has received much attention as an effective technique for drying purposes because it produces dried products with high quality attributes. Although currently there are a number of works reporting the development of a mathematical model of superheated steam drying, they do not use a numerical method to estimate the effective moisture diffusivity value (D eff value) of the product. The purposes of this work, therefore, were to develop a semi-empirical model for estimating the Deff value of pork, and for predicting the evolution of the moisture content and the center temperature of sliced pork during superheated steam drying. The model was based on mass and energy-balance equations and was divided into three periods: heating up, constant drying rate and falling drying rate period. It was solved using an explicit finite difference method and used a grid search method to estimate the Deff value of pork. The predicted results were compared with the experimental data of superheated steam drying of seasoned and unseasoned pork with slice thicknesses of 1 and 2 mm at a drying temperature of 140 ฐC. The comparison results showed that the developed model could estimate the ranges of the Deff value of pork fairly well (Deff = 3.311-12.471 ื 10-10 m2/s for seasoned pork, and 4.200-15.056 ื 10-10 m2/s for unseasoned pork) and could reasonably predict the evolution of the moisture content of the sliced pork. The predicted center temperature of the sliced pork was higher than the experimental data in the heating up period and in the first 5 min of the falling drying rate period, but it agreed well in the constant drying rate period and after the drying time of 10 min. Moreover, it was found that the slice thickness and the seasoning had an influence on the drying curves only in the constant drying rate and falling drying rate period. ฉ 2011 Elsevier Ltd. All rights reserved.

คำสำคัญ

Pork slice