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Influence of heat supply method on drying kinetics of apple and nectarine pomace
Publikationstyp
Journal Article
Date Issued
2025-01
Sprache
English
Author(s)
Milanovic, Mihailo
Komatina, Mirko
Manic, Nebojsa
Volume
15
Issue
1
Start Page
1155
End Page
1167
Citation
Biomass Conversion and Biorefinery 15 (1): 1155-1167 (2025)
Publisher DOI
Scopus ID
Publisher
Springer
The aim of this work is to analyze the efficiency of combined conductive-convective drying of juice industry residues (pomace) in comparison to convective drying. The heat supply during drying plays an important role, and in this paper, it is explained how the heat supply method affects moisture removal on the boundary surfaces of the pomace. Additionally, important drying parameters such as effective diffusion coefficient and drying time are calculated. The effective moisture coefficients were in the range from 2.10 to 11.48 ∙ 10 ^−10 m^2 /s for convective and from 5.04 to 31.51 ∙ 10 ^−10 m^2 /s for conductive-convective drying. Based on the measurements of the thermal conductivity with the MTPS method, the relationship between thermal conductivity, temperature, and average moisture content was made, and the advantages and disadvantages of conductive-convective heat supply compared to convective drying are discussed. Thermal conductivity of fresh apple and
nectarine pomace were found to be 0.434 ± 0.002 W/(m K) and 0.456 ± 0.002 W/(m K), respectively. It is concluded that drying time decreases up to 4 times and the effective moisture diffusivity coefficient increases up to 6.7 times when conductive heat supply was used. The novelty of the paper lies in approach that the effect of heat supply method during drying of fruit pomace could be described and represented by the relationship between drying parameters such as average moisture content and thermal conductivity.
nectarine pomace were found to be 0.434 ± 0.002 W/(m K) and 0.456 ± 0.002 W/(m K), respectively. It is concluded that drying time decreases up to 4 times and the effective moisture diffusivity coefficient increases up to 6.7 times when conductive heat supply was used. The novelty of the paper lies in approach that the effect of heat supply method during drying of fruit pomace could be described and represented by the relationship between drying parameters such as average moisture content and thermal conductivity.
Subjects
Conductive drying
Convective drying
Drying kinetics
Fruit pomace
Thermal conductivity
DDC Class
621.8: Machine Engineering
Funding Organisations
More Funding Information
The research was realized and funded by joint bilateral Project No. 451–03-00783/2021–09/9 supported from German Academic Exchange Service (DAAD) and Ministry of Science, Technological Development and Innovation of the Republic of Serbia, Project. No. 451–03-65/2024–03/200105, Mechanical Faculty, University of Belgrade, and Project. No. 451–03-65/2024–03/200116, Faculty of Agriculture, University of Belgrade