Experimental study and modelling of the sublimation and desorption periods for freeze drying of apple, banana and strawberry

Slices of fresh apple, banana and strawberry were frozen at -20 oC and freeze-dried using a shelf temperature of 40 oC. Theoretical expressions were proposed to predict vapor transfer kinetics during the primary and secondary drying stages. In the former, a model that predicts the sublimation rate a...

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Autores principales: Reale, Víctor Adrián, Torrez Irigoyen, Ricardo Martín, Giner, Sergio Adrián
Formato: Articulo
Lenguaje:Inglés
Publicado: 2023
Materias:
Química
Freeze-drying
Mathematical-model
Apple
Banana
Strawberry
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/153820
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-153820
record_format dspace
spelling I19-R120-10915-1538202023-06-01T20:07:38Z http://sedici.unlp.edu.ar/handle/10915/153820 issn:2182-1054 Experimental study and modelling of the sublimation and desorption periods for freeze drying of apple, banana and strawberry Reale, Víctor Adrián Torrez Irigoyen, Ricardo Martín Giner, Sergio Adrián 2023 2023-06-01T15:39:44Z en Química Freeze-drying Mathematical-model Apple Banana Strawberry Slices of fresh apple, banana and strawberry were frozen at -20 oC and freeze-dried using a shelf temperature of 40 oC. Theoretical expressions were proposed to predict vapor transfer kinetics during the primary and secondary drying stages. In the former, a model that predicts the sublimation rate as a function of time, considering the increasing dried layer thickness, was used, which improves greatly the sublimation time equation offered in several textbooks without adding much complexity. In the latter, an analytical solution of the unsteady state diffusion equation was applied. Permeabilities were determined for the primary drying model at an absolute pressure of about 30 Pa, though the relevant kinetic coefficient combines permeability and the mass of ice to sublime relative to the dry matter (sublimation kinetic coefficient). In the secondary drying stage, diffusion coefficients of vapor in the dried layer were in the order of 10−09 m2 s−1 for pressures of about 3-5 Pa. In both periods, agreement of predicted and experimental values was more than satisfactory. A minimum freeze-drying time of 12, 6.8 and 8.7 h, considering a final moisture content of 4% w/w, was calculated for apple, banana and strawberry, respectively. Normalized drying curves showed a faster sublimation rate for banana, intermediate for strawberry and slowest for apple. On the other hand, desorption curves showed a faster desorption rate for apple, intermediate for banana and slower for strawberry. In each period, the ordering of the relevant kinetic coefficients (sublimation and diffusion coefficients, respectively) represented the ordering of experimental curves. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Facultad de Ingeniería Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Freeze-drying
Mathematical-model
Apple
Banana
Strawberry
spellingShingle Química
Freeze-drying
Mathematical-model
Apple
Banana
Strawberry
Reale, Víctor Adrián
Torrez Irigoyen, Ricardo Martín
Giner, Sergio Adrián
Experimental study and modelling of the sublimation and desorption periods for freeze drying of apple, banana and strawberry
topic_facet Química
Freeze-drying
Mathematical-model
Apple
Banana
Strawberry
description Slices of fresh apple, banana and strawberry were frozen at -20 oC and freeze-dried using a shelf temperature of 40 oC. Theoretical expressions were proposed to predict vapor transfer kinetics during the primary and secondary drying stages. In the former, a model that predicts the sublimation rate as a function of time, considering the increasing dried layer thickness, was used, which improves greatly the sublimation time equation offered in several textbooks without adding much complexity. In the latter, an analytical solution of the unsteady state diffusion equation was applied. Permeabilities were determined for the primary drying model at an absolute pressure of about 30 Pa, though the relevant kinetic coefficient combines permeability and the mass of ice to sublime relative to the dry matter (sublimation kinetic coefficient). In the secondary drying stage, diffusion coefficients of vapor in the dried layer were in the order of 10−09 m2 s−1 for pressures of about 3-5 Pa. In both periods, agreement of predicted and experimental values was more than satisfactory. A minimum freeze-drying time of 12, 6.8 and 8.7 h, considering a final moisture content of 4% w/w, was calculated for apple, banana and strawberry, respectively. Normalized drying curves showed a faster sublimation rate for banana, intermediate for strawberry and slowest for apple. On the other hand, desorption curves showed a faster desorption rate for apple, intermediate for banana and slower for strawberry. In each period, the ordering of the relevant kinetic coefficients (sublimation and diffusion coefficients, respectively) represented the ordering of experimental curves.
format Articulo
Articulo
author Reale, Víctor Adrián
Torrez Irigoyen, Ricardo Martín
Giner, Sergio Adrián
author_facet Reale, Víctor Adrián
Torrez Irigoyen, Ricardo Martín
Giner, Sergio Adrián
author_sort Reale, Víctor Adrián
title Experimental study and modelling of the sublimation and desorption periods for freeze drying of apple, banana and strawberry
title_short Experimental study and modelling of the sublimation and desorption periods for freeze drying of apple, banana and strawberry
title_full Experimental study and modelling of the sublimation and desorption periods for freeze drying of apple, banana and strawberry
title_fullStr Experimental study and modelling of the sublimation and desorption periods for freeze drying of apple, banana and strawberry
title_full_unstemmed Experimental study and modelling of the sublimation and desorption periods for freeze drying of apple, banana and strawberry
title_sort experimental study and modelling of the sublimation and desorption periods for freeze drying of apple, banana and strawberry
publishDate 2023
url http://sedici.unlp.edu.ar/handle/10915/153820
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AT torrezirigoyenricardomartin experimentalstudyandmodellingofthesublimationanddesorptionperiodsforfreezedryingofapplebananaandstrawberry
AT ginersergioadrian experimentalstudyandmodellingofthesublimationanddesorptionperiodsforfreezedryingofapplebananaandstrawberry
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