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Modelling of Seedless Grape Drying Process with Variable Diffusivity Considering Shrinkage

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:   No Citation available.
Authors:   Mohsen Esmaiili, Rahmat Sotudeh-Gharebagh
Keywords:   Drying, Variable diffusivity, Shrinkage, Seedless grape

Modeling the drying of foods is a complex issue involving simultaneous heat and mass transfer. The drying of grapes is a long time process and during the early stage of the process the temperature of the product rises until thermal equilibrium. In this study, the thin-layer drying of seedless grapes (Vitis vinifera L.) at temperatures of 40-70C and at air velocities of 0.5-1.5 m/s was investigated. The drying experiments were performed in a laboratory convective tray dryer, built for this work, with controlled air conditions (temperature and velocity). An analysis of mass transfer in the grape drying process was performed by solving numerically the diffusion equation with variable diffusivity for spherical-shaped fruit. A mathematical model for simulating moisture transfer was developed using the finite difference method. It was found that the simulated results were in good agreement with the experimental findings.

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