Biomaterial Database

A novel inverse numerical modeling method for the estimation of water and salt mass transfer coefficients during ultrasonic assisted-osmotic dehydration of cucumber cubes. 2018

Hosein Kiani, and Farzaneh Karimi, and Mohsen Labbafi, and Morteza Fathi

Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology, and Engineering, University of Tehran, Karaj, Iran. Electronic address: hokiani@ut.ac.ir.

The objective of this paper was to study the moisture and salt diffusivity during ultrasonic assisted-osmotic dehydration of cucumbers. Experimental measurements of moisture and salt concentration versus time were carried out and an inverse numerical method was performed by coupling a CFD package (OpenFOAM) with a parameter estimation software (DAKOTA) to determine mass transfer coefficients. A good agreement between experimental and numerical results was observed. Mass transfer coefficients were from 3.5 × 10-9 to 7 × 10-9 m/s for water and from 4.8 × 10-9 m/s to 7.4 × 10-9 m/s for salt at different conditions (diffusion coefficients of around 3.5 × 10-12-11.5 × 10-12 m2/s for water and 5 × 10-12 m/s-12 × 10-12 m2/s for salt). Ultrasound irradiation could increase the mass transfer coefficient. The values obtained by this method were closer to the actual data. The inverse simulation method can be an accurate technique to study the mass transfer phenomena during food processing.

UI	MeSH Term	Description	Entries
D008962	Models, Theoretical	Theoretical representations that simulate the behavior or activity of systems, processes, or phenomena. They include the use of mathematical equations, computers, and other electronic equipment.	Experimental Model,Experimental Models,Mathematical Model,Model, Experimental,Models (Theoretical),Models, Experimental,Models, Theoretic,Theoretical Study,Mathematical Models,Model (Theoretical),Model, Mathematical,Model, Theoretical,Models, Mathematical,Studies, Theoretical,Study, Theoretical,Theoretical Model,Theoretical Models,Theoretical Studies
D009995	Osmosis	Tendency of fluids (e.g., water) to move from the less concentrated to the more concentrated side of a semipermeable membrane.	Osmoses
D005511	Food Handling	Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.	Food Processing,Handling, Food,Processing, Food
D000069453	Ultrasonic Waves	Oscillating sound wave with a frequency higher than the upper limit of the human hearing range.	LIPUS,Low Intensity Pulsed Ultrasound,Low Intensity Pulsed Ultrasound Radiation,Low-Intensity Pulsed Ultrasound (LIPUS),Pulsed Ultrasound,Ultrasonic Vibration,Ultrasound Radiation,Ultrasound Waves,Low Intensity Pulsed Ultrasound (LIPUS),Low-Intensity Pulsed Ultrasounds (LIPUS),Pulsed Ultrasound, Low-Intensity (LIPUS),Pulsed Ultrasounds,Pulsed Ultrasounds, Low-Intensity (LIPUS),Radiation, Ultrasound,Ultrasonic Vibrations,Ultrasonic Wave,Ultrasound Wave,Ultrasound, Low-Intensity Pulsed (LIPUS),Ultrasound, Pulsed,Ultrasounds, Low-Intensity Pulsed (LIPUS),Ultrasounds, Pulsed,Vibration, Ultrasonic,Vibrations, Ultrasonic,Wave, Ultrasonic,Wave, Ultrasound,Waves, Ultrasonic,Waves, Ultrasound
D000465	Algorithms	A procedure consisting of a sequence of algebraic formulas and/or logical steps to calculate or determine a given task.	Algorithm
D012965	Sodium Chloride	A ubiquitous sodium salt that is commonly used to season food.	Sodium Chloride, (22)Na,Sodium Chloride, (24)NaCl
D014867	Water	A clear, odorless, tasteless liquid that is essential for most animal and plant life and is an excellent solvent for many substances. The chemical formula is hydrogen oxide (H2O). (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)	Hydrogen Oxide
D018553	Cucumis sativus	A creeping annual plant species of the CUCURBITACEAE family. It has a rough succulent, trailing stem and hairy leaves with three to five pointed lobes.	Cucumber,Cucumbers