Mass Transfer in Infrared Drying of Gel-Coated Seeds
Affiliation(s)
Department of Chemical Engineering, Federal University of Sergipe, S?o Cristóv?o, Brazil . Department of Chemical Engineering, Federal University of S?o Carlos, S?o Carlos, Brazil .
Department of Chemical Engineering, Federal University of Sergipe, S?o Cristóv?o, Brazil . Department of Chemical Engineering, Federal University of S?o Carlos, S?o Carlos, Brazil .
ABSTRACT
In order to contribute for a better understanding of mass transfer in drying of shrinking particles, in this study shrinkage and drying characteristics of sorghum seeds encapsulated into gel-based polymeric matrix were experimentally determined by using infrared (IR) radiation. IR drying of gel coated seeds was carried out at three different temperatures (65℃, 80℃ and 93℃). The shrinkage of the individual particles during drying was quantified by means of the volume and surface area changes evaluated from geometric measurements. The product quality was evaluated in terms of the changes of particle density and percent of cracks in gel coating incurred during drying. Surface area and volume of the gel-seed system decreased about 65% and 80% until the end of the process, respectively, stressing the need to take into account the surface area changes to calculate water flux density as function of moisture content and obtain an accurate interpretation of the drying mechanisms well as to include the volume shrinkage in mass transfer models to determine reliable values of moisture diffusivity. The IR drying behavior of gel-coated seeds was then characterized by the presence of three drying periods: heating up, constant moisture flux and falling moisture flux. Accelerated drying of gel coated seeds was obtained by applying higher IR radiation intensities. The effect of IR source temperature on the particle shrinkage was more pronounced at the constant moisture flux period and practically negligible at the decreasing moisture flux period. Neglecting shrinkage of individual coated-seeds during IR drying led to an erroneous absence of constant flux period and overestimation of the mass transfer by diffusion. Apparent density of the particles was greater at low-temperature IR drying than at high-temperature IR drying. Coated particles keep their original geometry, but a significant cracking of gel coating was observed at rapid drying rate conditions.
Cite this paper
Neto, A. , Marques, L. , Prado, M. and Sartori, D. (2014) Mass Transfer in Infrared Drying of Gel-Coated Seeds. Advances in Chemical Engineering and Science, 4, 39-48. doi: 10.4236/aces.2014.41006.
Neto, A. , Marques, L. , Prado, M. and Sartori, D. (2014) Mass Transfer in Infrared Drying of Gel-Coated Seeds. Advances in Chemical Engineering and Science, 4, 39-48. doi: 10.4236/aces.2014.41006.
References
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http://dx.doi.org/10.1016/S0963-9969(98)00028-3 [20] G. Hashemi, D. Mowla and M. Kazemeini, “Moisture Diffusivity and Shrinkage of Broad Beans during Bulk Drying in an Inert Medium Fluidized Bed Dryer Assisted by Dielectric Heating,” Journal of Food Engineering, Vol. 92, No. 3, 2009, pp. 331-338.
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http://dx.doi.org/10.1016/j.ijheatmasstransfer.2008.02.031 [22] Committee on Food Chemicals Codex, “Food Chemical Codex,” 5th Edition, National Academies Press, Washington DC, 2004. [23] O. Fasina, B. Tyler, M. Pickard, G. Zheng and N. Wang, “Effect of Infrared Heating on the Properties of Legume Seeds,” International Journal of Food Science and Technology, Vol. 36, No. 1, 2001, pp. 79-90.
http://dx.doi.org/10.1046/j.1365-2621.2001.00420.x [24] J. Crank, “The Mathematics of Diffusion,” 2nd Edition, Clarendon Press, Oxford, London, 1975. [25] B. A. Souraki and D. Mowla, “Axial and Radial Moisture Diffusivity in Cylindrical Fresh Green Beans in a Fluidized Bed Dryer with Energy Carrier: Modeling with and without Shrinkage,” Journal of Food Engineering, Vol. 88, No. 1, 2008, pp. 9-19.
http://dx.doi.org/10.1016/j.jfoodeng.2007.05.013 [26] A. Arévalo-Pinedo and F. E. X. Murr, “Kinetics of Vacuum Drying of Pumpkin (Cucurbita maxima): Modeling with Shrinkage,” Journal of Food Engineering, Vol. 76, No. 4, 2006, pp. 562-567.
http://dx.doi.org/10.1016/j.jfoodeng.2005.06.003 [27] R. Fletcher, “Pratical Methods of Optimization,” 2nd Edition, Wiley, London, 2001. [28] C. Ratti, “Shrinkage during Drying of Foodstuffs,” Journal of Food Engineering, Vol. 23, No. 1, 1994, pp. 91-105. http://dx.doi.org/10.1016/0260-8774(94)90125-2 [29] L. Mayor and A. M. Sereno, “Modelling Shrinkage during Convective Drying of Food Materials: A Review,” Journal of Food Engineering, Vol. 61, No. 3, 2004, pp. 373-386.
http://dx.doi.org/10.1016/S0260-8774(03)00144-4 [30] S. Pabis and M. Jaros, “The First Period of Convection of Vegetables and the Effect of Shape-Dependent Shrinkage,” Biosystems Engineering, Vol. 81, No. 2, 2002, pp. 201-211.
http://dx.doi.org/10.1006/bioe.2001.0015 [31] P. Perré and B. May, “The Importance of Considering Exchange Surface Area Reduction to Exhibit a Constant Drying Flux Period in Foodstuffs,” Journal of Food Engineering, Vol. 54, No. 4, 2002, pp. 271-282.
http://dx.doi.org/10.1016/S0260-8774(01)00213-8 [32] G. P. Sharma, R. C. Verma and P. Pathare, “Mathematical Modeling of Infrared Radiation Thin Layer Drying of Onion Slices,” Journal of Food Engineering, Vol. 71, No. 3, 2005, pp. 282-286.
http://dx.doi.org/10.1016/j.jfoodeng.2005.02.010 [33] A. K. Datta and H. Ni, “Infrared and Hot-Air-Assisted Microwave Heating of Foods for Control of Surface Moisture,” Journal of Food Engineering, Vol. 51, No. 4, 2002, pp. 355-364.
http://dx.doi.org/10.1016/S0260-8774(01)00079-6 [34] I. Koc, R. I. Eren and F. K. Ertekin, “Modelling Bulk Density, Porosity and Shrinkage of Quince During Drying: The Effect of Drying Method,” Journal of Food Engineering, Vol. 85, No. 3, 2008, pp. 340-349.
http://dx.doi.org/10.1016/j.jfoodeng.2007.07.030
[1] G. Koçar and N. Civas, “An Overview of Biofuels from Energy Crops: Current Status and Future Prospects,” Renewable and Sustainable Energy Reviews, Vol. 28, 2013, pp. 900-916.
http://dx.doi.org/10.1016/j.rser.2013.08.022 [2] G. G. Cordeiro, G. M. de Resende, J. R. Pereira and N. D. Costa, “Effect of Saline Water and Soil Conditioner on Sugar Beet Yield in the Brazilian Semi-Arid Region,” Horticultura Brasileira, Vol. 17, No. 1, 1999, pp. 39-41.
http://dx.doi.org/10.1590/S0102-05361999000100010 [3] M. D. Kaya, G. Okc， M. Atak, Y. C1k1l1; and O. Kolsar1c1, “Seed Treatments to Overcome Salt and Drought Stress during Germination in Sunflower (Helianthus annuus L.),” European Journal of Agronomy, Vol. 24, No. 4, 2006, pp. 291-296. http://dx.doi.org/10.1016/j.eja.2005.08.001 [4] A. G. Taylor, P. S. Allen and M. K. Misra, “Seed Enhancements,” Seed Science Research, Vol. 8, No. 21, 1998, pp. 245-256. [5] M. M. Prado, M. M. Ferreira and D. J. M. Sartori, “Drying of Seeds and Gels,” Drying Technology, Vol. 24, No. 3, 2006, pp. 281-292.
http://dx.doi.org/10.1080/07373930600564514 [6] S. Sarrocco, R. Raeta and G. Vannacci, “Seeds Encapsulation in Calcium Alginate Pellets,” Seed Science and Technology, Vol. 32, No. 3, 2004, pp. 649-661. [7] J. Kajtna, U. Sebenik, M. Krajnc and J. Golob, “IR Drying of Water-Based Acrylic PSA Adhesives,” Drying Technology, Vol. 26, No. 3, 2008, pp. 323-333.
http://dx.doi.org/10.1080/07373930801898059 [8] G. S. V. Raghavan, T. J. Rennie, P. S. Sunjka, V. Orsat, W. Phaphuangwittayakul and P. Terdtoon, “Overview of New Techniques for Drying Biological Materials with Emphasis on Energy Aspects,” Brazilian Journal of Chemical Engineering, Vol. 22, No. 2, 2005, pp. 195-201.
http://dx.doi.org/10.1590/S0104-66322005000200005 [9] H. Kocabiyik and D. Tezer, “Drying of Carrot Slices Using Infrared Radiation,” International Journal of Food Science and Technology, Vol. 44, No. 5, 2009, pp. 953-959. http://dx.doi.org/10.1111/j.1365-2621.2008.01767.x [10] J. Seyed-Yagoobi and J. W. Wirtz, “An Experimental Study of Gas-Fired Infrared Drying of Paper,” Drying Technology, Vol. 19, No. 6, 2001, pp. 1099-1112.
http://dx.doi.org/10.1081/DRT-100104807 [11] S. Le Person, J. R. Puiggali, M. Baron and M. Roques, “Near Infrared Drying of Pharmaceutical Thin Films: Experimental Analysis of Internal Mass Transport,” Chemical Engineering and Processing, Vol. 37, No. 3, 1998, pp. 257-263.
http://dx.doi.org/10.1016/S0255-2701(98)00032-4 [12] D. Blanc, P. Laurent, J. F. Gerard and J. Andrieu, “Experimental Infrared Drying Study of a Model Water-Based Epoxy-Amine Painting Coated on Iron Support,” Drying Technology, Vol. 15, No. 6-8, 1997, pp. 1787-179 9. [13] S. B. Pawar, P. S. R. Kumar, A. S. Mujumdar and B. N. Thorat, “Infrared-Convective Drying of Organic Pigments,” Drying Technology, Vol. 26, No. 3, 2008, pp. 315-322.
http://dx.doi.org/10.1080/07373930801898042 [14] P. Glouannec, P. Salagnac, H. Guézenoc and N. Allanic, “Experimental Study of Infrared-Convective Drying of Hydrous Ferrous Sulphate,” Powder Technology, Vol. 187, No. 3, 2008, pp. 280-288.
http://dx.doi.org/10.1016/j.powtec.2008.03.007 [15] A. R. Celma, S. Rojas and F. Lopez-Rodríguez, “Mathematical Modelling of Thin-Layer Infrared Drying of Wet Olive Husk,” Chemical Engineering and Processing, Vol. 47, No. 9-10, 2008, pp. 1810-1818.
http://dx.doi.org/10.1016/j.cep.2007.10.003 [16] N. Boudhrioua, N. Bahloul, I. B. Ben and N. K. Slimen, “Comparison on the Total Phenol Contents and the Color of Fresh and Infrared Dried Olive Leaves,” Industrial Crops and Products, Vol. 2, No. 2-3, 2009, pp. 412-419.
http://dx.doi.org/10.1016/j.indcrop.2008.08.001 [17] I. Das, S. K. Das and S. Bal, “Drying Kinetics of High Moisture Paddy Undergoing Vibration-Assisted Infrared (IR) Drying,” Journal of Food Engineering, Vol. 95, No. 1, 2009, pp. 166-171.
http://dx.doi.org/10.1016/j.jfoodeng.2009.04.028 [18] C. Niamnuy, M. Nachaisin, N. Poomsa-ad and S. Devahastin, “Kinetics Modeling of Drying and Conversion/ Degradation of Isoflavones during Infrared Drying of Soybean,” Food Chemistry, Vol. 133, No. 3, 2012, pp. 946-952. http://dx.doi.org/10.1016/j.foodchem.2012.02.010 [19] S. Eichler, O. Ramon and I. Ladyzhinski, “Collapse Processes in Shrinkage of Hydrophilic Gels during Dehydration,” Food Research International, Vol. 30, No. 9, 1997, pp. 719-726.
http://dx.doi.org/10.1016/S0963-9969(98)00028-3 [20] G. Hashemi, D. Mowla and M. Kazemeini, “Moisture Diffusivity and Shrinkage of Broad Beans during Bulk Drying in an Inert Medium Fluidized Bed Dryer Assisted by Dielectric Heating,” Journal of Food Engineering, Vol. 92, No. 3, 2009, pp. 331-338.
http://dx.doi.org/10.1016/j.jfoodeng.2008.12.004 [21] I. Bialobrzewski, M. Zielínska, A. S. Mujumdar and M. Makowski, “Heat and Mass Transfer during Drying of a Bed of Shrinking Particles—Simulation for Carrot Cubes Dried in a Spout-Fluidized-Bed Drier,” International Journal of Heat and Mass Transfer, Vol. 51, No. 19, 2008, pp. 4704-4716.
http://dx.doi.org/10.1016/j.ijheatmasstransfer.2008.02.031 [22] Committee on Food Chemicals Codex, “Food Chemical Codex,” 5th Edition, National Academies Press, Washington DC, 2004. [23] O. Fasina, B. Tyler, M. Pickard, G. Zheng and N. Wang, “Effect of Infrared Heating on the Properties of Legume Seeds,” International Journal of Food Science and Technology, Vol. 36, No. 1, 2001, pp. 79-90.
http://dx.doi.org/10.1046/j.1365-2621.2001.00420.x [24] J. Crank, “The Mathematics of Diffusion,” 2nd Edition, Clarendon Press, Oxford, London, 1975. [25] B. A. Souraki and D. Mowla, “Axial and Radial Moisture Diffusivity in Cylindrical Fresh Green Beans in a Fluidized Bed Dryer with Energy Carrier: Modeling with and without Shrinkage,” Journal of Food Engineering, Vol. 88, No. 1, 2008, pp. 9-19.
http://dx.doi.org/10.1016/j.jfoodeng.2007.05.013 [26] A. Arévalo-Pinedo and F. E. X. Murr, “Kinetics of Vacuum Drying of Pumpkin (Cucurbita maxima): Modeling with Shrinkage,” Journal of Food Engineering, Vol. 76, No. 4, 2006, pp. 562-567.
http://dx.doi.org/10.1016/j.jfoodeng.2005.06.003 [27] R. Fletcher, “Pratical Methods of Optimization,” 2nd Edition, Wiley, London, 2001. [28] C. Ratti, “Shrinkage during Drying of Foodstuffs,” Journal of Food Engineering, Vol. 23, No. 1, 1994, pp. 91-105. http://dx.doi.org/10.1016/0260-8774(94)90125-2 [29] L. Mayor and A. M. Sereno, “Modelling Shrinkage during Convective Drying of Food Materials: A Review,” Journal of Food Engineering, Vol. 61, No. 3, 2004, pp. 373-386.
http://dx.doi.org/10.1016/S0260-8774(03)00144-4 [30] S. Pabis and M. Jaros, “The First Period of Convection of Vegetables and the Effect of Shape-Dependent Shrinkage,” Biosystems Engineering, Vol. 81, No. 2, 2002, pp. 201-211.
http://dx.doi.org/10.1006/bioe.2001.0015 [31] P. Perré and B. May, “The Importance of Considering Exchange Surface Area Reduction to Exhibit a Constant Drying Flux Period in Foodstuffs,” Journal of Food Engineering, Vol. 54, No. 4, 2002, pp. 271-282.
http://dx.doi.org/10.1016/S0260-8774(01)00213-8 [32] G. P. Sharma, R. C. Verma and P. Pathare, “Mathematical Modeling of Infrared Radiation Thin Layer Drying of Onion Slices,” Journal of Food Engineering, Vol. 71, No. 3, 2005, pp. 282-286.
http://dx.doi.org/10.1016/j.jfoodeng.2005.02.010 [33] A. K. Datta and H. Ni, “Infrared and Hot-Air-Assisted Microwave Heating of Foods for Control of Surface Moisture,” Journal of Food Engineering, Vol. 51, No. 4, 2002, pp. 355-364.
http://dx.doi.org/10.1016/S0260-8774(01)00079-6 [34] I. Koc, R. I. Eren and F. K. Ertekin, “Modelling Bulk Density, Porosity and Shrinkage of Quince During Drying: The Effect of Drying Method,” Journal of Food Engineering, Vol. 85, No. 3, 2008, pp. 340-349.
http://dx.doi.org/10.1016/j.jfoodeng.2007.07.030