Reverse methodology to identify moisture diffusivity during air-drying of foodstuffs

Charlène Lambert (1) , Hedi Mohamed Romdhana (1) , Francis Courtois (1)

1 GENIAL - Ingénierie, Procédés, Aliments

The effective moisture diffusion is a key parameter for the simulation of the drying process of food products. A conventional procedure includes an identification step performed on thin-layer drying kinetics followed by a validation step on deep-bed drying kinetics. Unfortunately, this approach requires several experiments at different air temperatures while only using moisture data is accounted for identification purposes. For this reason, a reverse approach was developed. Results showed that identification on a single deep-bed kinetic allows for valid simulations of thin-layer kinetics on a wide range of temperatures. In addition, two correlations for moisture diffusivity are tested.

Mots clés: food drying; identification; moisture diffusivity; physical properties

Domaines: Génie des procédés

Charlène Lambert, Hedi Mohamed Romdhana, Francis Courtois. Reverse methodology to identify moisture diffusivity during air-drying of foodstuffs. Drying Technology, 2015, 33 (9), pp.1076-1085. ⟨10.1080/07373937.2014.985792⟩. ⟨hal-01191436⟩