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- Estimation of water diffusivity parameters on grape dynamic dryingPublication . Ramos, Inês N.; Miranda, João M.R.; Brandão, Teresa R.S.; Silva, Cristina L.M.A computer program was developed, aiming at estimating water diffusivity parameters in a dynamic drying process with grapes, assessing the predictability of corresponding non-isothermal drying curves. It numerically solves Fick’s second law for a sphere, by explicit finite differences, in a shrinking system, with anisotropic properties and changing boundary conditions. Experiments were performed in a pilot convective dryer, with simulated air conditions observed in a solar dryer, for modelling the process. The equivalent radius of grapes decreased 30% until the end of the process, stressing the need to include shrinkage in mass and heat transfer models. It was observed that macroscopic shrinkage reflects cellular shrinkage, if plotted versus the normalised water content. Diffusivity values ranged between 1 10 16 and 1 10 10 m2/s. The developed methodology yields very good prediction of dynamic drying curves.
- Quantification of microstructural changes during first stage air drying of grape tissuePublication . Ramos, Inês N.; Silva, Cristina L.M.; Sereno, Alberto M.; Aguilera, José M.Microstructural changes in cells of Ruby grape (Vitis vinifera) quarters were monitored during first stage of convective air drying, under a stereo-microscope. A gradual overall shrinkage of grape cells was observed during the process. The cellular parameters: area, perimeter, major and minor axis length, Feret diameter, elongation, roundness and compactness, were quantified by image analysis. It was verified that cell dimensions suffered modifications during drying, but their shape remained unchanged. These microstructural changes showed a smooth exponential decrease with time, and a first-order kinetic model was satisfactorily fitted to the data. Temperature increased the rate of cellular shrinkage and this effect followed an Arrhenius type behaviour. Increasing temperature from 20 to 60 C resulted in a 350% increase of the area change rate. For the parameters related to cellular dimensions, the magnitude of the values were 10 3 min 1 for the rate of change at 40 C and 3 kJ/mol for the activation energy
- 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.