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EnglishVacuum freeze-drying (VFD) can be used for preserving food with small effects on nutritional qualities. VFD modelling is useful to select off-line the best operating conditions to avoid product overheating and reduce the drying time, thus saving energy. A 3D diffuse interface model was developed to simulate in-silico eggplant VFD. By comparing the experimental drying time and product temperature, heat transfer coefficient and vapor diffusivity were estimated under different operating conditions.
| Titolo: | Diffuse interface modeling of eggplants vacuum freeze-drying process |
| Autori: | |
| Data di pubblicazione: | 2019 |
| Abstract: | Vacuum freeze-drying (VFD) can be used for preserving food with small effects on nutritional qual...ities. VFD modelling is useful to select off-line the best operating conditions to avoid product overheating and reduce the drying time, thus saving energy. A 3D diffuse interface model was developed to simulate in-silico eggplant VFD. By comparing the experimental drying time and product temperature, heat transfer coefficient and vapor diffusivity were estimated under different operating conditions. |
| Appare nelle tipologie: | 4.1 Contributo in Atti di convegno |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| 38.EuroDrying2019_Torino_2019.pdf | 2a Post-print versione editoriale / Version of Record |  | Visibile a tuttiVisualizza/Apri |
http://hdl.handle.net/11583/2739532
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