Critical Analysis of the Use of Semiempirical Models on the Dehydration of Thin-Layer Foods Based on Two Study Cases

dc.creatorVega Castro, Oscar Alfonso
dc.creatorOsorio Arias, Juan Camilo
dc.creatorDuarte Correa, Yudy Stella
dc.creatorJaques, Aldonza
dc.creatorRamírez, Ristian
dc.creatorNúñez, Helena
dc.creatorSimpson, Ricardo
dc.date2023-02-21T16:45:06Z
dc.date2023-02-21T16:45:06Z
dc.date2023
dc.date.accessioned2024-04-23T14:11:43Z
dc.date.available2024-04-23T14:11:43Z
dc.identifierVega-Castro, O., Osorio-Arias, J., Duarte-Correa, Y. et al. Critical Analysis of the Use of Semiempirical Models on the Dehydration of Thin-Layer Foods Based on Two Study Cases. Arab J Sci Eng (2023). https://doi.org/10.1007/s13369-023-07623-0
dc.identifier2193-567X
dc.identifierhttps://hdl.handle.net/10495/33566
dc.identifier10.1007/s13369-023-07623-0
dc.identifier2191-4281
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9229209
dc.descriptionABSTRACT: Moisture transport during food drying can be phenomenologically described by Fick’s second law and by the so-called anomalous diffusion model. However, in the literature, many studies have shown the extensive use of empirical/semiempirical models (EMs/SEMs) to adjust experimental data for the drying of thin-layer foods. This research aims to perform a critical analysis of the most commonly used EMs/SEMs and compare them with Fick’s second law and an anomalous diffusion model using two different sets of hot-air drying data. Two waste byproducts from the food industry, spent coffee grounds and passion fruit peels, were selected for analysis. The selected EMs/SEMs were found to be mathematically interrelated (i.e., some are a subset of others), and their appropriateness was incorrectly justified mainly by their statistical goodness-of-fit. As shown, it is highly recommended that researchers start analyzing drying data with phenomenological models. The extensive use of EMs and SEMs can be replaced by the anomalous diffusion model, which has a high capacity to adjust empirical data and a sound phenomenological description of the process.
dc.descriptionCOL0038379
dc.format13
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherSpringer
dc.publisherBIOALI Biotecnología de Alimentos
dc.publisherBerlín, Alemania
dc.relationArab. J. Sci. Eng.
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsAtribución-CompartirIgual 2.5 Colombia
dc.rightshttp://creativecommons.org/licenses/by-sa/2.5/co/
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.rightshttps://creativecommons.org/licenses/by/4.0/
dc.subjectConservación de Alimentos
dc.subjectFood Preservation
dc.subjectSecado por aire caliente
dc.subjectHot air drying
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_25799
dc.titleCritical Analysis of the Use of Semiempirical Models on the Dehydration of Thin-Layer Foods Based on Two Study Cases
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typehttp://purl.org/coar/resource_type/c_2df8fbb1
dc.typehttps://purl.org/redcol/resource_type/ART
dc.typeArtículo de investigación


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