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Exploring drying kinetics and energy exergy performance of Mytilus Chilensis and Dosidicus gigas undergoing microwave treatment

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Abstract

Drying kinetics of food materials treated under microwave irradiation is a crucial process to predict moisture content, design, and optimize the drying characteristics. In this study, the performance energy and exergy of two products of Dosidicus gigas and Mytilus Chilensis were analyzed undergoing microwave treatment. Basically fitting of five well-known empirical models was tested for the two types of seafood. Statistical and empirical modeling of the drying curves revealed that the Page model was the most suitable to fit the drying experimental curves of Mytilus and Dosidicus gigas. Various microwave power outputs at (90,160,360, 600, and 750 W) were tested to evaluate their influence on drying kinetics and moisture diffusivity of seafood samples. Specific energy consumption varied from 1.76 to 11.42 and 5.20 to 11.34 MJ/kg for Dosidicus gigas and Mytilus Chilensis respectively. The best exergy and energy aspect appears to be at 90 W microwave power for the drying products. Also, the improvement potential increased with an increase in microwave power, and its values for both products were ranging from 0.58 to 29.70 kJ/kg water. The effective moisture diffusivity increased as well as the microwave generation increased. The activation energy was determined using Arrhenius Law with values of 9.34 and 9.36 kW/kg for Dosidicus gigas and Mytilus Chilensis respectively.

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Abbreviations

a,b,c,k,n:

constants of drying models

Cp :

specific heat capacity (kJ/kg.K)

Df:

degree of the regression model

D eff :

effective moisture diffusivity (m2/s)

D 0 :

pre-exponential factor of Arrhenius equation (m2/s)

d.b :

dry basis

DR:

drying rate (% d.b /min)

Ea :

activation energy (kW/kg)

Ein :

energy input (J)

Eloss :

energy loss (J/kg water)

Eou :

energy output (J)

Exev :

specific exergy evaporated (J/kg water)

Exi :

specific exergy input (J/kg water)

Exloss :

specific exergy loss (J/kg water)

Exo :

specific exergy output (J/kg water)

IP:

improvement potential

L:

half-thickness of layer (m)

M:

mass of the product (kg)

mev :

mass evaporated (kg)

min :

initial mass of sample (kg)

M s :

dry mass (g)

MR:

moisture ratio (−)

\( M{R}_{e{q}_{\exp, i}} \) :

experimental moisture ratio (−)

\( M{R}_{e{q}_{pred,i}} \) :

predicted moisture ratio (−)

Mytilus :

Mytilus chilhensis

N:

number of experimental points

T:

temperature (K)

t:

time (s)

η e :

microwave drying efficiency (%)

ηx :

exergy efficiency (%)

λ wp :

latent heat of product (J/kg)

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Authors and Affiliations

  1. Team of Solar Energy and Medicinal Plants EESPAM, Cadi Ayyad University, High School of Trainee Teachers, BO 2400, Marrakech, Morocco

    Mounir Kouhila, Haytem Moussaoui, Younes Bahammou, Zakaria Tagnamas, Hamza Lamsyehe, Abdelkader Lamharrar & Ali Idlimam

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  1. Mounir Kouhila
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  2. Haytem Moussaoui
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  3. Younes Bahammou
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Correspondence to Ali Idlimam.

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Appendix

Appendix

Various thin layer drying models were basically used to describe the drying curves of many food products [22]. Mathematical models that describe drying mechanisms of food material provide the required temperature and moisture information. For mathematical and statistical modeling, the equations given in Table 2 were used to select the best model for describing the drying curve of Dosidicusgigas and Mytiluschilenis.

1.1 Page model

This model is an empirical adjustment of the Lewis model to exclude the shortcomings of that model by insertion of a dimensionless empirical constant (n) to the time term. This parameter has a result of moderating the time, thus this model gives satisfactory results for the prediction of moisture loss [53]:

$$ M{R}^{\ast }=\exp \left(-k{t}^n\right) $$

It was adequately used to describe the drying characteristics of some agricultural products such as barberries [54], tomato [55], dates [56], and wheat [57].

1.2 Henderson and Pabis model

The developed equation of this model is related to the first term of a general series solution of Fick’s second law: MR∗ = a exp(−kt.)

The slope of this model, “k”, corresponds to the effective diffusivity when the drying process occurs only in the falling drying rate period [58]. This model efficiently predicts the drying kinetics at the first step of the drying process; however, it appears in some cases to be less adequate for the final stages of the process [59].

1.3 Logarithmic model

This model is a logarithmic form of Henderson and Pabis model with an addition of an empirical term:

$$ M{R}^{\ast }=a\exp \left(- kt\right)+c $$

This model is commonly employed for thin-layer drying studies. It has generated good fits in predicting the drying of Mytlus galloprovincialis [26], Moroccan anchovies [60], and white mulberry [61].

1.4 Wang and Singh model

Wang and Singh proposed a new quadratic equation to fit the single-layer data of rough rice [62].

$$ M{R}^{\ast }=1+ at+b{t}^2 $$

1.5 Midilli et al. model

Midilli et al. model is formed of an exponential and a linear term representing the moisture ratio as a function of drying time:

$$ M{R}^{\ast }=a\exp \left(-k{t}^n\right)+ bt $$

This model is a development of the Henderson and Pabis model by the addition of an empirical term to “t”. Generally, the model of Midilli seems to be the most appropriate for describing the drying curves of the majority of the agricultural products such as savory leaves [63], purslane [64], and eggplant [65].

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Kouhila, M., Moussaoui, H., Bahammou, Y. et al. Exploring drying kinetics and energy exergy performance of Mytilus Chilensis and Dosidicus gigas undergoing microwave treatment. Heat Mass Transfer 56, 2985–2999 (2020). https://doi.org/10.1007/s00231-020-02909-7

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