A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes. Khalloufi, S., Almeida-Rivera, C., & Bongers, P. Journal of Food Engineering, 2010. ![A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes [pdf]](https://bibbase.org/img/filetypes/pdf.svg "pdf")
Paper abstract bibtex Although several empirical models are available in the literature to predict density in solid matrices, only a very limited number of theoretical models have been reported. So far, no model considered the possible variation in the initial air volume existing at the beginning of the drying process. In this contribution, a theoretical model to predict bulk density of dried materials was built by considering two mechanisms that might occur during drying processes. These mechanisms are represented by collapse and shrinkage functions. The predictions obtained by this theoretical model were extensively validated with experimental data published by several independent groups for different food products dried with different technologies. In all these cases, the model gave excellent agreement with the experimental data regardless the topology of the curve bulk density versus moisture content. The model was also compared with other published models. The result of this comparison revealed that the errors resulting from the predictions obtained by the present model are among the smallest. Shrinkage and collapse functions were used to analyze the mechanisms by which bulk density varies during air-drying and freeze-drying. The model showed that both shrinkage and collapse phenomena are dramatically involved during air-drying. However, in the case of freeze-drying, no collapse is observed and only partial shrinkage is taking place. Hence, the present model can be used as a tool to predict the bulk density with excellent accuracy, to understand the dynamic mechanisms involved during drying. Moreover, this model can be incorporated to other models involving the variation of density as a function of moisture. Crown Copyright ?? 2009.
@article{
title = {A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes},
type = {article},
year = {2010},
identifiers = {[object Object]},
keywords = {Bulk density,Collapse,Drying,Experimental validation,Food,Mathematical simulation,Modeling,Particle density,Shrinkage,Theoretical model},
id = {86e5c023-2355-368d-b65b-837f64291c31},
created = {2016-04-06T11:54:57.000Z},
file_attached = {true},
profile_id = {9969bc68-8302-3563-8c57-5c40ce3d5acd},
last_modified = {2016-04-16T08:41:54.000Z},
read = {false},
starred = {false},
authored = {true},
confirmed = {false},
hidden = {false},
abstract = {Although several empirical models are available in the literature to predict density in solid matrices, only a very limited number of theoretical models have been reported. So far, no model considered the possible variation in the initial air volume existing at the beginning of the drying process. In this contribution, a theoretical model to predict bulk density of dried materials was built by considering two mechanisms that might occur during drying processes. These mechanisms are represented by collapse and shrinkage functions. The predictions obtained by this theoretical model were extensively validated with experimental data published by several independent groups for different food products dried with different technologies. In all these cases, the model gave excellent agreement with the experimental data regardless the topology of the curve bulk density versus moisture content. The model was also compared with other published models. The result of this comparison revealed that the errors resulting from the predictions obtained by the present model are among the smallest. Shrinkage and collapse functions were used to analyze the mechanisms by which bulk density varies during air-drying and freeze-drying. The model showed that both shrinkage and collapse phenomena are dramatically involved during air-drying. However, in the case of freeze-drying, no collapse is observed and only partial shrinkage is taking place. Hence, the present model can be used as a tool to predict the bulk density with excellent accuracy, to understand the dynamic mechanisms involved during drying. Moreover, this model can be incorporated to other models involving the variation of density as a function of moisture. Crown Copyright ?? 2009.},
bibtype = {article},
author = {Khalloufi, Seddik and Almeida-Rivera, Cristhian and Bongers, Peter},
journal = {Journal of Food Engineering}
}
Downloads: 0
{"_id":"QcwJbyFyceKWf4Wn9","bibbaseid":"khalloufi-almeidarivera-bongers-afundamentalapproachanditsexperimentalvalidationtosimulatedensityasafunctionofmoisturecontentduringdryingprocesses-2010","downloads":0,"creationDate":"2016-04-16T09:17:12.128Z","title":"A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes","author_short":["Khalloufi, S.","Almeida-Rivera, C.","Bongers, P."],"year":2010,"bibtype":"article","biburl":null,"bibdata":{"title":"A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes","type":"article","year":"2010","identifiers":"[object Object]","keywords":"Bulk density,Collapse,Drying,Experimental validation,Food,Mathematical simulation,Modeling,Particle density,Shrinkage,Theoretical model","id":"86e5c023-2355-368d-b65b-837f64291c31","created":"2016-04-06T11:54:57.000Z","file_attached":"true","profile_id":"9969bc68-8302-3563-8c57-5c40ce3d5acd","last_modified":"2016-04-16T08:41:54.000Z","read":false,"starred":false,"authored":"true","confirmed":false,"hidden":false,"abstract":"Although several empirical models are available in the literature to predict density in solid matrices, only a very limited number of theoretical models have been reported. So far, no model considered the possible variation in the initial air volume existing at the beginning of the drying process. In this contribution, a theoretical model to predict bulk density of dried materials was built by considering two mechanisms that might occur during drying processes. These mechanisms are represented by collapse and shrinkage functions. The predictions obtained by this theoretical model were extensively validated with experimental data published by several independent groups for different food products dried with different technologies. In all these cases, the model gave excellent agreement with the experimental data regardless the topology of the curve bulk density versus moisture content. The model was also compared with other published models. The result of this comparison revealed that the errors resulting from the predictions obtained by the present model are among the smallest. Shrinkage and collapse functions were used to analyze the mechanisms by which bulk density varies during air-drying and freeze-drying. The model showed that both shrinkage and collapse phenomena are dramatically involved during air-drying. However, in the case of freeze-drying, no collapse is observed and only partial shrinkage is taking place. Hence, the present model can be used as a tool to predict the bulk density with excellent accuracy, to understand the dynamic mechanisms involved during drying. Moreover, this model can be incorporated to other models involving the variation of density as a function of moisture. Crown Copyright ?? 2009.","bibtype":"article","author":"Khalloufi, Seddik and Almeida-Rivera, Cristhian and Bongers, Peter","journal":"Journal of Food Engineering","bibtex":"@article{\n title = {A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes},\n type = {article},\n year = {2010},\n identifiers = {[object Object]},\n keywords = {Bulk density,Collapse,Drying,Experimental validation,Food,Mathematical simulation,Modeling,Particle density,Shrinkage,Theoretical model},\n id = {86e5c023-2355-368d-b65b-837f64291c31},\n created = {2016-04-06T11:54:57.000Z},\n file_attached = {true},\n profile_id = {9969bc68-8302-3563-8c57-5c40ce3d5acd},\n last_modified = {2016-04-16T08:41:54.000Z},\n read = {false},\n starred = {false},\n authored = {true},\n confirmed = {false},\n hidden = {false},\n abstract = {Although several empirical models are available in the literature to predict density in solid matrices, only a very limited number of theoretical models have been reported. So far, no model considered the possible variation in the initial air volume existing at the beginning of the drying process. In this contribution, a theoretical model to predict bulk density of dried materials was built by considering two mechanisms that might occur during drying processes. These mechanisms are represented by collapse and shrinkage functions. The predictions obtained by this theoretical model were extensively validated with experimental data published by several independent groups for different food products dried with different technologies. In all these cases, the model gave excellent agreement with the experimental data regardless the topology of the curve bulk density versus moisture content. The model was also compared with other published models. The result of this comparison revealed that the errors resulting from the predictions obtained by the present model are among the smallest. Shrinkage and collapse functions were used to analyze the mechanisms by which bulk density varies during air-drying and freeze-drying. The model showed that both shrinkage and collapse phenomena are dramatically involved during air-drying. However, in the case of freeze-drying, no collapse is observed and only partial shrinkage is taking place. Hence, the present model can be used as a tool to predict the bulk density with excellent accuracy, to understand the dynamic mechanisms involved during drying. Moreover, this model can be incorporated to other models involving the variation of density as a function of moisture. Crown Copyright ?? 2009.},\n bibtype = {article},\n author = {Khalloufi, Seddik and Almeida-Rivera, Cristhian and Bongers, Peter},\n journal = {Journal of Food Engineering}\n}","author_short":["Khalloufi, S.","Almeida-Rivera, C.","Bongers, P."],"urls":{"Paper":"http://bibbase.org/service/mendeley/9969bc68-8302-3563-8c57-5c40ce3d5acd/file/512ccc0a-14a3-5727-22c2-ff3441d8ba6c/2010-A_fundamental_approach_and_its_experimental_validation_to_simulate_density_as_a_function_of_moisture_content_during.pdf.pdf"},"bibbaseid":"khalloufi-almeidarivera-bongers-afundamentalapproachanditsexperimentalvalidationtosimulatedensityasafunctionofmoisturecontentduringdryingprocesses-2010","role":"author","keyword":["Bulk density","Collapse","Drying","Experimental validation","Food","Mathematical simulation","Modeling","Particle density","Shrinkage","Theoretical model"],"downloads":0},"search_terms":["fundamental","approach","experimental","validation","simulate","density","function","moisture","content","during","drying","processes","khalloufi","almeida-rivera","bongers"],"keywords":["bulk density","collapse","drying","experimental validation","food","mathematical simulation","modeling","particle density","shrinkage","theoretical model"],"authorIDs":[]}