Journal of Food Engineering, volume 316, pages 110822

Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials

Shorstkii Ivan ¹

Toepfl Stefan ²

Sosnin Maxim ¹

Wiktor Artur ³

Smetana Sergiy ⁴

Parniakov Oleksii ²

Hide authors affiliations Show authors affiliations: 4 affiliations

Advanced Technologies and New Materials Laboratory, Kuban State Technological University, Moskovskaya 2, Krasnodar, 350072, Russia |

Elea Vertriebs- und Vermarktungsgesellschaft MbH, Prof.-von-Klitzing Str. 9, Quakenbrück, 49610, Germany |

Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Science (WULS-SGGW), Nowoursynowska 159c, Warsaw, 02-776, Poland |

⁴

DIL German Institute of Food Technologies e.V., Prof.-von-Klitzing-Straße 7, Quakenbrück, 49610, Germany |

Publication type: Journal Article

Publication date: 2022-03-01

Elsevier

Journal: Journal of Food Engineering

Quartile SCImago

Quartile WOS

Impact factor: 5.5

ISSN: 02608774

DOI: 10.1016/j.jfoodeng.2021.110822

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Food Science

Abstract

Currently, the modelling of drying processes of plant tissues pre-treated by pulsed electric field (PEF) is following experimentally identified curves or separate heat and mass transfer and diffusion models with different levels of accuracy. This research had two major objectives: mathematical modeling and control of drying process of different vegetables pretreated by PEF during convective drying. The mathematical modeling was based on Luikov's heat and mass transfer model along with properties of different vegetables. Computer modelling was done using the difference method for predicting moisture and the temperature potentials of untreated and PEF-treated vegetables. The formulation and the solution procedures were applied to simulate the simultaneous heat and mass transfer in selected vegetables subjected to the convective drying. Suggested model had a good correlation with experimental results. Moreover, cell disintegration index can be used as a controllable parameter in heat and mass transfer models to predict drying behavior of potato, onion, and carrot tissues. Obtained drying models can be used as a mathematical tool to predict drying behavior for various types of agricultural products pre-treated by pulsed electric field. • Pulsed electric field (PEF) pre-treatment reduced the drying time. • Obtained methodology is a good tool for the analysis and modelling of PEF assisted drying. • Cell disintegration index is in relationship with the kinetics coefficients of Luikov's model. • Cell disintegration index can be used to predict drying behavior of plant tissues.

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Citations by journals

	1 2
Foods	Foods, 2, 20% Foods 2 publications, 20%
LWT - Food Science and Technology	LWT - Food Science and Technology, 2, 20% LWT - Food Science and Technology 2 publications, 20%
Food Bioscience	Food Bioscience, 1, 10% Food Bioscience 1 publication, 10%
Food Chemistry	Food Chemistry, 1, 10% Food Chemistry 1 publication, 10%
Comprehensive Reviews in Food Science and Food Safety	Comprehensive Reviews in Food Science and Food Safety, 1, 10% Comprehensive Reviews in Food Science and Food Safety 1 publication, 10%
Journal of Food Processing and Preservation	Journal of Food Processing and Preservation, 1, 10% Journal of Food Processing and Preservation 1 publication, 10%
Innovative Food Science and Emerging Technologies	Innovative Food Science and Emerging Technologies, 1, 10% Innovative Food Science and Emerging Technologies 1 publication, 10%
Food and Bioprocess Technology	Food and Bioprocess Technology, 1, 10% Food and Bioprocess Technology 1 publication, 10%
	1 2

Citations by publishers

	1 2 3 4 5
Elsevier	Elsevier, 5, 50% Elsevier 5 publications, 50%
Multidisciplinary Digital Publishing Institute (MDPI)	Multidisciplinary Digital Publishing Institute (MDPI), 2, 20% Multidisciplinary Digital Publishing Institute (MDPI) 2 publications, 20%
Wiley	Wiley, 2, 20% Wiley 2 publications, 20%
Springer Nature	Springer Nature, 1, 10% Springer Nature 1 publication, 10%
	1 2 3 4 5

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Sosnin M. et al. Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials // Journal of Food Engineering. 2022. Vol. 316. p. 110822.

GOST all authors (up to 50) Copy

Sosnin M., Toepfl S., Wiktor A., Shorstkii I., Smetana S., Parniakov O. Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials // Journal of Food Engineering. 2022. Vol. 316. p. 110822.

RIS |

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RIS Copy

TY - JOUR

DO - 10.1016/j.jfoodeng.2021.110822

UR - https://doi.org/10.1016%2Fj.jfoodeng.2021.110822

TI - Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials

T2 - Journal of Food Engineering

AU - Sosnin, Maxim

AU - Toepfl, Stefan

AU - Wiktor, Artur

AU - Shorstkii, Ivan

AU - Smetana, Sergiy

AU - Parniakov, Oleksii

PY - 2022

DA - 2022/03/01 00:00:00

PB - Elsevier

SP - 110822

VL - 316

SN - 0260-8774

ER -

BibTex

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BibTex Copy

@article{2022_Sosnin,

author = {Maxim Sosnin and Stefan Toepfl and Artur Wiktor and Ivan Shorstkii and Sergiy Smetana and Oleksii Parniakov},

title = {Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials},

journal = {Journal of Food Engineering},

year = {2022},

volume = {316},

publisher = {Elsevier},

month = {mar},

url = {https://doi.org/10.1016%2Fj.jfoodeng.2021.110822},

pages = {110822},

doi = {10.1016/j.jfoodeng.2021.110822}

}

Found error?

Publisher

Elsevier

Journal

Journal of Food Engineering

Quartile SCImago

Quartile WOS

Impact factor

5.5

ISSN

02608774 (Print)

Labs

Laboratory of Advanced Electrophysical Technologies and New Materials

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