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Articles

Vacuum drying of food materials modeled and explored using the reaction engineering approach (REA) framework

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Pages 2519-2527 | Received 24 Nov 2020, Accepted 04 Feb 2021, Published online: 10 Mar 2021
 

Abstract

REA drying kinetics model has been widely examined for different materials and different operating conditions. Vacuum drying, due to its uniqueness, it presents a challenge for setting up the REA parameters, in particular the specification of the equilibrium activation energy value corresponding to each set of environmental condition. Here, the basic kinetic parameters derived from a convective drying run, is used while the effect of vacuum is captured by the equilibrium activation energy. Upon validation against the experimental data, REA is shown to be applicable. A comparison between the vacuum drying and the convective drying of the same material is also made. The vacuum drying at higher vacuum levels has been predicted, showing the expected behavior. It has been shown that REA is flexible and can be used in vacuum drying related design and optimization studies.

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper. 

Additional information

Funding

The second author acknowledges the support given by National Key Research and Development Program of China (Project number 2017YFD0400905).

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