Article
Food Science & Technology
Bianca Cristine Marques, Artemio Plana-Fattori, Denis Flick, Carmen Cecilia Tadini
Summary: This study investigates the evolution of yacon slices during convective drying using experimental and theoretical approaches. The moisture content and dimensions of yacon slices were monitored in a pilot-scale convective dryer. A two-parameter drying kinetics model was used to describe the moisture evolution under controlled temperature and relative humidity conditions. A novel approach for estimating shrinkage effects was proposed. The drying kinetics, shrinkage approach, and the global energy balance were combined to describe the evolution of surface temperature and other yacon slice properties during the drying period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Energy & Fuels
La Choviya Hawa, Ubaidillah Ubaidillah, Siti Asmaniyah Mardiyani, Amirada Nur Laily, Nur Ida Winni Yosika, Firdiani Nur Afifah
Summary: East Java Province is a main producer of cabya fruit in Indonesia, with huge economic potential. The study found that the use of indirect forced convection solar dryer and hot water blanching significantly affected the drying behavior of cabya fruit, leading to significant shrinkage in the final dried product.
Article
Construction & Building Technology
Justin Kinda, Alexandra Bourdot, Laurent Charpin, Remi Legroux, Romain Thion, Jean-Luc Adia, Sylvie Michel-Ponnelle, Julien Sanahuja, Farid Benboudjema
Summary: New in-situ microscopic mechanical tests in ESEM and CC, assisted by DIC, significantly accelerate the drying process and reduce the risk of cracking. The correlation between micro-scale drying shrinkage and mass loss is high for RH above 60%. Water cavitation effect is observed between 50-60% RH. Despite the lower pressure in ESEM compared to CC, the shrinkage deformations at 20% RH are similar. The drying creep Poisson's ratio is negative, between -0.1 and 0, and exhibits bilinear and linear relationships with drying shrinkage in uniaxial and biaxial compression, respectively.
CEMENT AND CONCRETE RESEARCH
(2023)
Article
Food Science & Technology
Cristina Ripoli, Giuseppina Adiletta, Paola Russo, Nicola Funicello, Gerardo Iannone, Marisa Di Matteo, Salvatore De Pasquale
Summary: Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques are widely used in food science for non-invasive analysis. MRI allows for non-destructive evaluation of water content and distribution in food samples, which is essential for maintaining food quality standards.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Energy & Fuels
Ahmet B. Demirpolat, Ercan Aydogmus, Hasan Arslanoglu
Summary: This study investigated the drying kinetics of Arapgir purple basil leaves under different drying conditions, finding that the non-isothermal PID system had the highest exergy efficiency.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Construction & Building Technology
Karim Touati, Malo Le Guern, Yassine El Mendili, Athmane Azil, Francois Streiff, Jim Carfrae, Matthew Fox, Steve Goodhew, Mohamed Boutouil
Summary: This study focuses on the drying and shrinkage kinetics of cob and light earth layers in a hybrid walling system. In-situ measurements were performed on a CobBauge prototype building in France. A monitoring system was designed and implemented, using water content sensors and dial indicators. The study found that drying and shrinking processes followed an exponential decay in both layers and correlations between water content and materials shrinkage were observed. The findings will contribute to optimizing construction times for earth buildings.
CONSTRUCTION AND BUILDING MATERIALS
(2023)
Article
Engineering, Chemical
Shilei Yang, Tao Liu, Nan Fu, Jie Xiao, Aditya Putranto, Xiao Dong Chen
Summary: This study demonstrates a new approach for obtaining drying kinetics model parameters by rearranging heat and mass transfer equations, which allows for modeling highly shrinkable vegetables without concerning shrinkage. The results show good agreement between modeled moisture content and temperature profiles with experimental data, supported by high R-2 values.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Ivan Pavkov, Milivoj Radojcin, Zoran Stamenkovic, Krstan Keselj, Urszula Tylewicz, Peter Sipos, Ondrej Ponjican, Aleksandar Sedlar
Summary: The study showed that osmotic dehydration can reduce the effective diffusion rate of water during hot air drying, resulting in smaller shrinkage of apricot halves in the drying process.
Article
Pharmacology & Pharmacy
Sebastian Gruber, Maximilian Thomik, Nicole Vorhauer-Huget, Lukas Hans, Evangelos Tsotsas, Petra Foerst
Summary: This article investigates the influence of microstructural parameters (pore size, shape, and orientation) on local primary drying kinetics in freeze-drying. The results show that the orientation of pores is more important for drying kinetics in pores with a high aspect ratio, while pore size is the decisive parameter for pores with a lower aspect ratio.
Article
Engineering, Chemical
Baher M. A. Amer, Mostafa M. M. Azam, AbdelGawad Saad
Summary: The drying kinetics of banana slices were studied in a forced convection dryer under different temperature and air velocity conditions. The optimal drying conditions were found to be a temperature of 70 °C, an air velocity of 0.75 m/s, a low relative humidity of 5-7%, and banana slices with a thickness of 2 mm. The drying rate and shrinkage increased with increasing air temperature. An empirical mathematical equation was derived to fit the experimental data, and the Midilli model produced the closest results.
Article
Construction & Building Technology
Celine Van Bunderen, Farid Benboudjema, Ruben Snellings, Lucie Vandewalle, Ozlem Cizer
Summary: This study evaluated the influence of calcined dredging sediments on concrete, finding that using CFC blended cement can reduce temperature development, increase compressive strength, and decrease shrinkage. The development of mechanical properties can be well described by existing models with adjustments for the new blended cement system.
CEMENT & CONCRETE COMPOSITES
(2021)
Article
Engineering, Chemical
Lovrenc Novak, Brane Sirok, Mojca Zupanc, Marko Hocevar
Summary: Convective sewage sludge drying in belt dryers is affected by drying air properties, layer structure, and homogeneity. In this study, laboratory experiments were conducted using large sludge samples to investigate these factors. The results showed that the homogeneity of the sludge layer significantly influenced the drying process, with higher homogeneity leading to faster drying and shorter drying times.
Article
Construction & Building Technology
Penggang Wang, Hua Fu, Tengfei Guo, Wenqiang Zuo, Haitao Zhao, Li Tian, Chunlei Chen
Summary: The study investigates the volume deformation of steam-cured concrete, showing that autogenous shrinkage occurs during the constant temperature stage of steam curing and the shrinkage after steam curing is mainly due to drying effects. The addition of fly ash can increase shrinkage during steam curing but is beneficial for shrinkage after steam curing. A micromechanical model based on capillary tension, interior humidity, and hydration degree accurately predicts the total and autogenous shrinkage of concrete specimens after steam curing.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Construction & Building Technology
Jia-Rui Weng, Wen-Cheng Liao
Summary: This paper investigated the influence of supplementary cementitious materials on the microstructure and shrinkage behavior of high-performance concrete, finding that SCM help form a dense interfacial transition zone microstructure. Experimental results showed that the addition of fly ash, ground granulated blast-furnace slag, and metakaolin can decrease the shrinkage of HPC.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Construction & Building Technology
Dong-Kyu Lim, Myoung-Sung Choi
Summary: By conducting the ring test and proposing the concept of "modified time-zero", this study accurately predicted the period of crack occurrence. Furthermore, the high-performance fiber-reinforced cement composite exhibited high resistance towards cracking, effectively suppressing crack formation.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Engineering, Chemical
Alex Martynenko, Tadeusz Kudra
Article
Engineering, Chemical
Tadeusz Kudra, Alex Martynenko
Article
Engineering, Chemical
Alex Martynenko, Ivanna Bashkir, Tadeusz Kudra
Summary: The study found that decreasing air relative humidity or introducing forced air flow significantly improved the efficiency of EHD drying, while increasing emitters' density or material thickness had a negative impact on drying rate. In contrast to thermal drying, the effect of EHD on color was insignificant.
Article
Engineering, Chemical
Alex Martynenko, N. N. Misra
Article
Engineering, Chemical
Sai Kiran Reddy Challa, N. N. Misra, Alex Martynenko
Summary: This review discusses the practices and challenges in cannabis drying, as well as recent developments and some potential low temperature drying technologies of significance to the cannabis industry. Various technologies such as non-isothermal drying, microwave-vacuum drying, electrohydrodynamic drying, radio-frequency drying, and freeze drying are identified as potential candidates for industrial drying of cannabis.
Article
Engineering, Chemical
Alex Martynenko, Tess Astatkie, Thijs Defraeye
JOURNAL OF FOOD ENGINEERING
(2020)
Article
Food Science & Technology
Seyed-Hassan Miraei Ashtiani, Mahta Rafiee, Mina Mohebi Morad, Mehdi Khojastehpour, Mohammad Reza Khani, Abbas Rohani, Babak Shokri, Alex Martynenko
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2020)
Review
Food Science & Technology
Ivanna Bashkir, Thijs Defraeye, Tadeusz Kudra, Alex Martynenko
FOOD ENGINEERING REVIEWS
(2020)
Biographical-Item
Engineering, Chemical
Alex Martynenko
Article
Thermodynamics
Kamran Iranshahi, Alex Martynenko, Thijs Defraeye
Review
Engineering, Chemical
Soleiman Hosseinpour, Alex Martynenko
Summary: This article presents a comprehensive review of almost all existing applications of fuzzy logic in drying technology, covering nonlinear modeling, simulation, pattern recognition, clustering, classification, control, and optimization. The literature is categorized into three main streams: modeling, clustering/classification, and control. The benefits and shortcomings of fuzzy logic applications are systematically reviewed. Finally, a roadmap for future studies based on the current state and significant unexplored potential of fuzzy logic in drying technology is proposed.
Article
Engineering, Chemical
Anjaly Paul, Alex Martynenko
Summary: Electrohydrodynamic (EHD) drying is a novel nonthermal technique using cold plasma to dehydrate heat-sensitive foods, with minimal impact on food quality and high energy efficiency. This review provides a comprehensive overview of the physicochemical, nutritional, and sensory properties of EHD-dried foods, emphasizing the need for further research on the interaction between cold plasma and food.
Article
Entomology
Shima Javanmardi, Seyed-Hassan Miraei Ashtiani, Fons J. Verbeek, Alex Martynenko
Summary: Automated classification of seed varieties using a deep convolutional neural network as a feature extractor and artificial neural network as a classifier achieves high accuracy. The CNN-ANN classifier outperforms other models in classifying corn seed varieties.
JOURNAL OF STORED PRODUCTS RESEARCH
(2021)
Article
Engineering, Chemical
Ivanna Bashkir, Alex Martynenko
Summary: The research on EHD drying focused on designing multiple-emitter discharge electrodes by optimizing emitter type and arrangement, with emitters made of construction nails and thin pins showing the best performance. Evaluating drying efficiency through drying rate and specific energy consumption (SEC), the nail electrode with a square arrangement demonstrated the highest efficiency. Increasing electric field strength or gap between electrodes led to higher drying rates and SEC, while the chess arrangement reduced drying rate without affecting SEC.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Anjaly Paul, Alex Martynenko
Summary: Electrohydrodynamic drying is a new non-thermal technique for dehydrating heat-sensitive foods. The intensity of EHD drying is affected by humidity, slice thickness, and load density, with minimal impact on product quality. Compared to hot air drying, EHD drying has lower energy consumption.
