

Fractional Calculus Method Applied To the Apple Rings Candying in Osmotic Drying Process





نویسنده

Etemadi A. ,Alizadeh R. ,Sirousazar M.

منبع

Iranian Journal Of Chemical Engineering  2020  دوره : 17  شماره : 1  صفحه:90 102



چکیده

The effective diffusivities and shrinkage of water and solid were correlated for finite hollow cylindershaped apple samples during the candying operation in the osmotic solution. experiments were conducted in the sucrose solution as an osmotic agent at different temperatures (i.e., 40, 50, and 60 °c) and at a constant concentration of 55 °brix. the effective diffusivities of water and solid were calculated by fitting the water loss and solid uptake experimental data to fick’s second law and the fractional calculus method, considering the shrinkage of the samples during the candying process. the obtained results exhibited that the volume of the apples reduced linearly by increasing the water loss. for above conditions of the candying process, the effective diffusivities of water with fick second law were determined in the range of 3.7×10^−10 m^2/s–8.73×10^−10 m^2/s, and those with fractional calculus method were in the range of 2.75×10^−10 m^2/s–6.98×10^−10 m^2/s. the results indicated that the coefficient of determination for the fractional calculus method was more than the coefficient of determination for the fick model. the value of the empirical parameter α for the nonfickian diffusion model was always higher than unity, meaning that the dehydration process had a superdiffusive mechanism.

کلیدواژه

Shrinkage ,Finite Hollow Cylinder ,Diffusion Phenomena ,Fractional Calculus ,Anomalous Diffusion Models

آدرس

Sahand University Of Technology, Chemical Engineering Faculty, Iran, Sahand University Of Technology, Chemical Engineering Faculty, Iran, Urmia University Of Technology, Faculty Of Chemical Engineering, Iran

پست الکترونیکی

m.sirousazar@uut.ac.ir












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