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- Integrated approach on solar drying, pilot convective drying and microstructural changesPublication . Ramos, Inês N.; Brandão, Teresa R. S.; Silva, Cristina L. M.Solar drying of foods is an old technique, still used nowadays. Nevertheless, the mathematical approach of the complex phenomena involved is not completely integrated. Drawbacks appear in modelling heat transport, specially related to the huge variability of meteorological factors. The great dependence of the heat and mass transfer model parameters on water content is also frequently forgotten. Macroscopic changes (e.g. shrinkage) that occur during drying processes, are usually not considered in mass transfer equations, also affecting the predictive ability of the models. The objective of this work was to develop the mathematical basis and considerations for integrating heat and mass transfer phenomena, taking into consideration macroscopic changes and their correlation to changes at microscopic level (e.g. cellular shrinkage), that might occur during solar drying of grapes.
- Simulation of solar drying of grapes using an integrated heat and mass transfer modelPublication . Ramos, Inês N.; Brandão, Teresa R. S.; Silva, Cristina L. M.A mathematical model was developed to simulate solar drying of grapes, integrating heat and mass transfer models solved by an explicit finite differences method, considering changing boundary conditions. The model simultaneously incorporated shrinkage of the product, changes in effective moisture diffusivity and dependence of thermal properties on water content and temperature. Field experiments were carried out in a mixed mode solar dryer located in the North of Portugal, with pre-blanched grapes. A good prediction of experimental solar drying curves was attained. The mathematical model can be applied for simulating solar drying of different foods, once known their specific thermo-physical properties. Simulations obtained with the developed model can be valuable for predicting accurate drying times and consequently to design, control and optimise the production of dried foods.