Drying toasting kinetics of presoaked soybean. A mathematical model considering variable diffusivity, shrinkage and coupled heat transfer

TORREZ IRIGOYEN, RICARDO MARTÍN; GOÑI, SANDRO MAURICIO; GINER, SERGIO ADRIÁN

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2014 vol. 142 p. 70 - 79

0260-8774

In this work, the kinetics of drying toasting of presoaked soybean in fludised thin layer at air temperatures between 100 and 160 °C was mathematically modeled. A two-stage shrinkage model was developed, which relates soybean radius with the average moisture content. Spherical geometry was assumed with radial diffusion, and a local mass balance coupled with an overall heat balance in the soybeans was solved by finite difference and the Euler method, respectively. The heat transfer coefficient was estimated from the energy balance using experimental drying rates. Values varied from 176 to 312 W/(m2 °C). The effective diffusion coefficient was proposed to be a function of temperature and moisture content. The temperature dependence was described by an Arrhenius relationship, while the moisture content dependence, found by extending the shrinkage behavior to a local level. The Arrhenius parameters were estimated by solving an inverse problem for the whole dataset. The activation energy was 51.9 kJ/(mol K), with a pre-exponential factor of 0.0237 m2/s. Predicted temperatures and average moisture content agreed well with experimental measurements.