Evidence of iso-volume deformation during convective drying of yacón: An extended van Meel model adapted to large volume reduction

This work investigates the drying of yacón (Smallanthus sonchifolius), a source of fructooligosaccharides and inulin, two prebiotic compounds. Experiments were performed using an in-house device consisting of a magnetic suspension balance coupled to a drying chamber and an in-situ shadowgraphy syste...

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Veröffentlicht in:Journal of food engineering 2023-03, Vol.341, p.111311, Article 111311
Hauptverfasser: Marques, Bianca, Perré, Patrick, Casalinho, Joel, Tadini, Carmen C., Plana-Fattori, Artemio, Almeida, Giana
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container_start_page 111311
container_title Journal of food engineering
container_volume 341
creator Marques, Bianca
Perré, Patrick
Casalinho, Joel
Tadini, Carmen C.
Plana-Fattori, Artemio
Almeida, Giana
description This work investigates the drying of yacón (Smallanthus sonchifolius), a source of fructooligosaccharides and inulin, two prebiotic compounds. Experiments were performed using an in-house device consisting of a magnetic suspension balance coupled to a drying chamber and an in-situ shadowgraphy system. This allowed the continuous acquisition of mass, sample volume and exchange surface area to be register versus time at different temperatures (50–70 °C) and relative humidities (10%–30%), which was never done with yacón. Once corrected by the actual area of the exchange surface, the drying kinetics (kg.s−1.m−2) depicts two phases, a very long constant drying rate flux and a falling drying rate flux. Even though yacón samples lost up to 91% of their initial volume, an iso-volume deformation was observed: the reduction of sample volume equals the volume of removed water. Thanks to these two experimental facts, an extended, original, van Meel model is proposed to account for this huge change of sample shape in a predictive way. •Convective drying of yacón performed with an original device at controlled conditions.•The actual shape of the sample monitored continuously by digital image correlation.•Iso-volume deformation is evidenced: volume change equals volume of removed water.•The anisotropy ratio is explained by the anatomical structure, as observed by ESEM.•An extended van Meel model is proposed to account for large iso-volume deformation.
doi_str_mv 10.1016/j.jfoodeng.2022.111311
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subjects Biological product
Cell collapse
Chemical and Process Engineering
Constant drying rate
Digital image correlation
Engineering Sciences
Exchange surface
Food engineering
Life Sciences
Vegetable
title Evidence of iso-volume deformation during convective drying of yacón: An extended van Meel model adapted to large volume reduction
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