Abstract
Drying assisted by supercritical carbon dioxide is foreseen to become a promising technology for sensitive food products. In this contribution, a mathematical model is derived to describe the changes in water concentration in both a solid food matrix and a fluid carrier during drying. Finite different element method is used to solve the set of mass balance equations. A remarkable agreement between simulated and experimental data was obtained. Moreover, the simulated changes in water concentration in the solid and fluid carrier gave a coherent description of the process. This model can be used as a tool for optimizing the operating conditions and process scale-up in supercritical carbon dioxide assisted drying.
Original language | English |
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Pages (from-to) | 1157-1163 |
Journal | Drying Technology |
Volume | 28 |
Issue number | 10 |
DOIs | |
Publication status | Published - 2010 |