Please use this identifier to cite or link to this item: https://doi.org/10.1016/S1359-4311(01)00047-3
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dc.titleAn optimisation framework for drying of heat-sensitive products
dc.contributor.authorHo, J.C.
dc.contributor.authorChou, S.K.
dc.contributor.authorMujumdar, A.S.
dc.contributor.authorHawlader, M.N.A.
dc.contributor.authorChua, K.J.
dc.date.accessioned2014-10-07T09:01:14Z
dc.date.available2014-10-07T09:01:14Z
dc.date.issued2001-12
dc.identifier.citationHo, J.C., Chou, S.K., Mujumdar, A.S., Hawlader, M.N.A., Chua, K.J. (2001-12). An optimisation framework for drying of heat-sensitive products. Applied Thermal Engineering 21 (17) : 1779-1789. ScholarBank@NUS Repository. https://doi.org/10.1016/S1359-4311(01)00047-3
dc.identifier.issn13594311
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/84869
dc.description.abstractAn equipment model for a two-stage evaporator system has been presented and validated. A material model incorporating liquid and vapour migration as well as the heat transfer in a potato slice, as a model heat-sensitive product, was formulated and validated. Combining the two models, optimisation of the heat pump drying process was conducted for intermittent air temperature drying cycles. The independent parameters considered were the mean starting temperature, Tm, and the intermittent cycle ratio of the drying air, τon/τcycle. The constraints imposed were the desired moisture content, drying time, ascorbic acid (AA) content and non-enzymatic browning (NEB). The objective functions were minimising the loss of AA content and NEB degradation, and maximising the heat recovery of the two-stage evaporator system. The implications of relaxing implicit and explicit constraints on heat recovery and product quality parameters (AA and NEB) were also studied. © 2001 Els evier Science Ltd. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/S1359-4311(01)00047-3
dc.sourceScopus
dc.subjectBioproduct simulation and intermittent drying
dc.subjectHeat recovery
dc.subjectMaterial and equipment models
dc.subjectPotato slices
dc.subjectProduct quality
dc.typeArticle
dc.contributor.departmentMECHANICAL ENGINEERING
dc.description.doi10.1016/S1359-4311(01)00047-3
dc.description.sourcetitleApplied Thermal Engineering
dc.description.volume21
dc.description.issue17
dc.description.page1779-1789
dc.description.codenATENF
dc.identifier.isiut000170873400006
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