Abstract: High moisture content in fruits generates post-harvest
problems such as mechanical, biochemical, microbial and physical
losses. Dehydration, which is based on the reduction of water activity
of the fruit, is a common option for overcoming such losses.
However, regular hot air drying could affect negatively the quality
properties of the fruit due to the long residence time at high
temperature. Power ultrasound (US) application during the
convective drying has been used as a novel method able to enhance
drying rate and, consequently, to decrease drying time. In the present
study, a new approach was tested to evaluate the effect of US on the
drying time, the final antioxidant activity (AA) and the total
polyphenol content (TPC) of banana slices (BS), mango slices (MS)
and guava slices (GS). There were also studied the drying kinetics
with nine different models from which water effective diffusivities
(Deff) (with or without shrinkage corrections) were calculated.
Compared with the corresponding control tests, US assisted drying
for fruit slices showed reductions in drying time between 16.23 and
30.19%, 11.34 and 32.73%, and 19.25 and 47.51% for the MS, BS
and GS respectively. Considering shrinkage effects, Deff calculated
values ranged from 1.67*10-10 to 3.18*10-10 m2/s, 3.96*10-10 and
5.57*10-10 m2/s and 4.61*10-10 to 8.16*10-10 m2/s for the BS, MS and
GS samples respectively. Reductions of TPC and AA (as DPPH)
were observed compared with the original content in fresh fruit data
in all kinds of drying assays.
Abstract: These days, the field of tissue engineering is getting
serious attention due to its usefulness. Bone tissue engineering helps
to address and sort-out the critical sized and non-healing orthopedic
problems by the creation of manmade bone tissue. We will design
and validate an efficient numerical model, which will simulate the
effective diffusivity in bone tissue engineering. Our numerical model
will be based on the finite element analysis of the diffusion-reaction
equations. It will have the ability to optimize the diffusivity, even
at multi-scale, with the variation of time. It will also have a special
feature “parametric sweep”, with which we will be able to predict
the oxygen, glucose and cell density dynamics, more accurately. We
will fix these problems by modifying the governing equations, by
selecting appropriate spatio-temporal finite element schemes and by
transient analysis.
Abstract: Six parameters, the effective diffusivity (De),
activation energy of De, pre-exponential factor of De, amount
(ASOW) of self-organized water species, and amplitude (α) of the
forced oscillation of the molecular mobility (1/tC) derived from the
forced cyclic temperature change operation, were characterized by
using six typical foods, squid, sardines, scallops, salmon, beef, and
pork, as a function of the correlation time (tC) of the water molecule-s
proton retained in the foods. Each of the six parameters was clearly
divided into the water species A1 and A2 at a specified value of tC
=10-8s (=CtC), indicating an anomalous change in the physicochemical
nature of the water species at the CtC. The forced oscillation of 1/tC
clearly demonstrated a characteristic mode depending on the food
shown as a three dimensional map associated with 1/tC, the amount of
self-organized water, and tC.
Abstract: Fick's second law equations for unsteady state
diffusion of salt into the potato tissues were solved numerically. The
set of equations resulted from implicit modeling were solved using
Thomas method to find the salt concentration profiles in solid phase.
The needed effective diffusivity and equilibrium distribution
coefficient were determined experimentally. Cylindrical samples of
potato were infused with aqueous NaCl solutions of 1-3%
concentrations, and variations in salt concentrations of brine were
determined over time. Solute concentrations profiles of samples were
determined by measuring salt uptake of potato slices. For the studied
conditions, equilibrium distribution coefficients were found to be
dependent on salt concentrations, whereas the effective diffusivity
was slightly affected by brine concentration.
Abstract: A numerical study on the influence of electroosmotic flow on analyte preconcentration by isotachophoresis ( ITP) is made. We consider that the double layer induced electroosmotic flow ( EOF) counterbalance the electrophoretic velocity and a stationary ITP stacked zones results. We solve the Navier-Stokes equations coupled with the Nernst-Planck equations to determine the local convective velocity and the preconcentration dynamics of ions. Our numerical algorithm is based on a finite volume method along with a secondorder upwind scheme. The present numerical algorithm can capture the the sharp boundaries of step-changes ( plateau mode) or zones of steep gradients ( peak mode) accurately. The convection of ions due to EOF reduces the resolution of the ITP transition zones and produces a dispersion in analyte zones. The role of the electrokinetic parameters which induces dispersion is analyzed. A one-dimensional model for the area-averaged concentrations based on the Taylor-Aristype effective diffusivity is found to be in good agreement with the computed solutions.
Abstract: In present work, drying characteristics of fresh papaya (Carica papaya L.) was studied to understand the dehydration process and its behavior. Drying experiments were carried out by a laboratory scaled microwave-vacuum oven. The parameters affecting drying characteristics including operating modes (continuous, pulsed), microwave power (400 and 800 W), and vacuum pressure (20, 30, and 40 cmHg) were investigated. For pulsed mode, two levels of power-off time (60 and 120 s) were used while the power-on time was fixed at 60 s and the vacuum pressure was fixed at 40 cmHg. For both operating modes, the effects of drying conditions on drying time, drying rate, and effective diffusivity were investigated. The results showed high microwave power, high vacuum, and pulsed mode of 60 s-on/60 s-off favored drying rate as shown by the shorten drying time and increased effective diffusivity. The drying characteristics were then described by Page-s model, which showed a good agreement with experimental data.