CFD simulation of water diffusion in fruit drying: Case of apricot hemispheres
Food drying is a storage process during which the available water is removed. The present analysis conducted for three drying temperatures 45, 55 and 65 °C and the effective water diffusivity was estimated as 1.69×10-10, 2.91×10-10 and 6.67×10-10 m2/s. Comsol Multiphysics 4.3b was used to model the...
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EDP Sciences
2025-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/08/e3sconf_eenviro2024_02008.pdf |
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| author | Sempou Alkistis Lentzou Diamanto Athanasiou Athanasios Boudouvis Andreas Xanthopoulos Georgios |
| author_facet | Sempou Alkistis Lentzou Diamanto Athanasiou Athanasios Boudouvis Andreas Xanthopoulos Georgios |
| author_sort | Sempou Alkistis |
| collection | DOAJ |
| description | Food drying is a storage process during which the available water is removed. The present analysis conducted for three drying temperatures 45, 55 and 65 °C and the effective water diffusivity was estimated as 1.69×10-10, 2.91×10-10 and 6.67×10-10 m2/s. Comsol Multiphysics 4.3b was used to model the problem and simulate the process. The apricot hemispheres shrinkage was modelled as function of moisture content reduction. The results showed that water diffusivity, the mass transfer coefficient between the fruit surface and drying air and the activation energy of the process increase with drying temperature. The mass transfer coefficient, km, was estimated as 1.0×10-5, 9.98×10-5 and 0.85×10-2 m/s at 45, 55 and 65 °C. The estimated activation energy was 59.6, 59.9 and 60.8 kJ/mol at 45, 55 and 65 °C. The average relative error between experimental and computational moisture content was 0.47, 0.88 and 1.32% at 45, 55 and 65 °C. The Levenberg-Marquardt (L-M) and Sparse Non-Linear Optimizer (SNOPT) optimization algorithms were implemented. |
| format | Article |
| id | doaj-art-55b0a7d347a64c72aea77b4e5d850cbc |
| institution | Kabale University |
| issn | 2267-1242 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
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| series | E3S Web of Conferences |
| spelling | doaj-art-55b0a7d347a64c72aea77b4e5d850cbc2025-02-05T10:49:33ZengEDP SciencesE3S Web of Conferences2267-12422025-01-016080200810.1051/e3sconf/202560802008e3sconf_eenviro2024_02008CFD simulation of water diffusion in fruit drying: Case of apricot hemispheresSempou Alkistis0Lentzou Diamanto1Athanasiou Athanasios2Boudouvis Andreas3Xanthopoulos Georgios4School of Chemical Engineering, Natl. Technical Univ. of AthensDept. of Natural Resources Management and Agricultural Engineering, Agricultural Univ. of AthensDept. of Natural Resources Management and Agricultural Engineering, Agricultural Univ. of AthensSchool of Chemical Engineering, Natl. Technical Univ. of AthensDept. of Natural Resources Management and Agricultural Engineering, Agricultural Univ. of AthensFood drying is a storage process during which the available water is removed. The present analysis conducted for three drying temperatures 45, 55 and 65 °C and the effective water diffusivity was estimated as 1.69×10-10, 2.91×10-10 and 6.67×10-10 m2/s. Comsol Multiphysics 4.3b was used to model the problem and simulate the process. The apricot hemispheres shrinkage was modelled as function of moisture content reduction. The results showed that water diffusivity, the mass transfer coefficient between the fruit surface and drying air and the activation energy of the process increase with drying temperature. The mass transfer coefficient, km, was estimated as 1.0×10-5, 9.98×10-5 and 0.85×10-2 m/s at 45, 55 and 65 °C. The estimated activation energy was 59.6, 59.9 and 60.8 kJ/mol at 45, 55 and 65 °C. The average relative error between experimental and computational moisture content was 0.47, 0.88 and 1.32% at 45, 55 and 65 °C. The Levenberg-Marquardt (L-M) and Sparse Non-Linear Optimizer (SNOPT) optimization algorithms were implemented.https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/08/e3sconf_eenviro2024_02008.pdf |
| spellingShingle | Sempou Alkistis Lentzou Diamanto Athanasiou Athanasios Boudouvis Andreas Xanthopoulos Georgios CFD simulation of water diffusion in fruit drying: Case of apricot hemispheres E3S Web of Conferences |
| title | CFD simulation of water diffusion in fruit drying: Case of apricot hemispheres |
| title_full | CFD simulation of water diffusion in fruit drying: Case of apricot hemispheres |
| title_fullStr | CFD simulation of water diffusion in fruit drying: Case of apricot hemispheres |
| title_full_unstemmed | CFD simulation of water diffusion in fruit drying: Case of apricot hemispheres |
| title_short | CFD simulation of water diffusion in fruit drying: Case of apricot hemispheres |
| title_sort | cfd simulation of water diffusion in fruit drying case of apricot hemispheres |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/08/e3sconf_eenviro2024_02008.pdf |
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