Advanced search
Start date

Mathematical modeling of convective drying of yacon slices (Smallanthus sonchifolius)

Grant number: 19/21832-0
Support Opportunities:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): September 03, 2020
Effective date (End): August 30, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Carmen Cecilia Tadini
Grantee:Bianca Cristine Marques
Supervisor: Artemio Plana Fattori
Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Research place: ParisTech, France  
Associated to the scholarship:18/21327-1 - Mathematical modeling of convective drying of yacon slices (Smallanthus sonchifolius), BP.DR


Yacon is a plant cultivated originally in South America for its tuberous, mildly sweet roots. Its low amounts of sucrose and glucose and high amount of non-digestible carbohydrates makes the yacon a good option for low- carbohydrate diets. However, shelf-life of yacon is limited to about seven days at ambient temperature, due to its high water content. Convective drying of yacon roots might extend their shelf-life without major inconvenient. This project aims to study the convective drying of slices of yacon using a numerical model. The methodology includes characterization of the product along the process, identification of kinetic parameters relevant to its structural changes, implementation of a physics-based model for such changes, and analysis of selected operating conditions, looking for process optimization. A convective dryer will be used. Two datasets will be constituted: for the slice placed at the center of the upper tray, shrinking and structural changes will be monitored along the process with the help of a Leica S6D microscope; for the remaining slices, mass will be measured along the process, and some will have their height measured with a micrometer. Both datasets will be obtained for a number of runs, under selected operating conditions. Modeling of heat and mass transfer for the slice at the center of the upper tray will consider i) kinetic parameters identified from real-time monitoring and ii) thermo-physical properties of the product from laboratory work. The reliability of model predictions will be assessed from comparisons with independent data at the same position. The role played by convection and thermal radiation throughout the convective dryer will be discussed from comparisons with data acquired for slices dried at other positions. (AU)

News published in Agência FAPESP Newsletter about the scholarship:
Articles published in other media outlets (0 total):
More itemsLess items

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MARQUES, BIANCA; PERRE, PATRICK; CASALINHO, JOEL; TADINI, CARMEN C.; PLANA-FATTORI, ARTEMIO; ALMEIDA, GIANA. Evidence of iso-volume deformation during convective drying of yacon: An extended van Meel model adapted to large volume reduction. Journal of Food Engineering, v. 341, p. 11-pg., . (19/21832-0, 18/21327-1)
MARQUES, BIANCA CRISTINE; PLANA-FATTORI, ARTEMIO; FLICK, DENIS; TADINI, CARMEN CECILIA. Convective drying of yaon (Smallanthus sonchifolius) slices: A simple physical model including shrinkage. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 159, p. 12-pg., . (18/21327-1, 19/21832-0)

Please report errors in scientific publications list using this form.