Archivio Istituzionale della RicercaVacuum 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.
Diffuse interface modeling of eggplants vacuum freeze-drying process / Bobba, S.; Harguindeguy, M.; Colucci, D.; Fissore, D.. - ELETTRONICO. - (2019), pp. 29-35. (Intervento presentato al convegno 7th European Drying Conference tenutosi a Torino, Italy nel July 10-12).
Diffuse interface modeling of eggplants vacuum freeze-drying process
Bobba S.;Harguindeguy M.;Colucci D.;Fissore D.
2019
Abstract
Vacuum 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.
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https://hdl.handle.net/11583/2739532
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