The Reaction Engineering Approach (REA) for modeling drying of several food materials and the implementation on multiphase drying approach

Aditya Putranto, Xiao Dong Chen, Paul A. Webley

Research output: Chapter in Book/Report/Conference proceedingConference PaperResearchpeer-review


Food materials are highly perishable. Drying is necessary to remove the moisture content so that biological and chemical activity can be retarded. A good drying model is very useful for design of better dryer and evaluation of dryer performance as well as prediction of product quality during drying. The reaction engineering approach (REA) has been shown to be accurate and robust to model several dairy products. In this paper, the REA is attempted to model various food materials including coffee, corn, rice and mango tissues with thickness of several centimeters. The results indicate that the REA can model the convective drying of several food materials well. When benchmarking towards other models, it is shown that the REA yields comparable or even better results. This has extended the application of the REA to model convective drying of various food materials. In addition, a multiphase drying approach using the REA as the local evaporation rate is proposed and implemented in this study. The model is applied to model the convective drying of mango tissues and a good agreement with experimental data is observed. This indicates the accuracy of the REA-multiphase drying approach. Therefore, the REA may be an appropriate approach to describe the local evaporation rate.

Original languageEnglish
Title of host publication10AIChE - 2010 AIChE Annual Meeting, Conference Proceedings
Publication statusPublished - 2010
EventAIChE Annual Meeting 2010 - Salt Lake City, United States of America
Duration: 7 Nov 201012 Nov 2010


ConferenceAIChE Annual Meeting 2010
CountryUnited States of America
CitySalt Lake City


  • Drying
  • Food materials
  • Modeling
  • Multiphase drying approach
  • Reaction engineering approach (REA)

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