Experimental approach to evaluate the influence of characteristic length on the dynamics of biphasic flow in vacuum impregnation

Chemical Engineering Science

Volumn 137, Issue , 2015, Pages 875-883

  Carciofi, Bruno A M ^a   Teleken, Jhony T ^a   Bertelli, Vinicius Z ^a   Prat, Marc ^b   Laurindo, João B ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b IMFT   (France)

Author keywords

Food impregnation; Imbibitions; Permeability; Pore impregnation; Porous media; Viscosity

Indexed keywords

ATMOSPHERIC PRESSURE; BUOYANCY; KINETICS; MECHANICAL PERMEABILITY; POROUS MATERIALS; VISCOSITY;

CHARACTERISTIC LENGTH; DEFORMABLE POROUS MEDIA; EQUILIBRIUM MODELING; EXPERIMENTAL APPROACHES; EXPERIMENTAL DEVICES; IMBIBITIONS; IMPREGNATION PROCESS; SPONTANEOUS IMBIBITION;

IMPREGNATION;

EID: 84939832844     PISSN: 00092509     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ces.2015.07.052     Document Type: Article

References (31)

1. Andrés A.M. Impregnación a Vacio en Alimentos Porosos. Aplicación al Salado de Quesos 1995, Ph.D Thesis, Universidad Politécnica de Valencia, Espanha.
2. Bejan A. Convective Heat Transfer 1995, John Wiley & Sons, New York, NY.
3. Betoret N., Puente L., Díaz M.J., Pagán M.J., García M.J., Gras M.L., Martínez-Monzó J., Fito P. Development of probiotic-enriched dried fruits by vaccum impregnation. J. Food Eng. 2003, 56:273-277.
4. Cai J., Hu X., Standnes D.C., You L. An analytical model for spontaneous imbibition in fractal porous media including gravity. Colloids Surf., A: Physicochem. Eng. Aspects 2012, 414:228-233.
5. Cai J., Perfect E., Cheng C.L., Hu X. Generalized modeling of spontaneous imbibition based on Hagen-Poiseuille flow in tortuous capillaries with variably shaped apertures. Langmuir 2014, 30(18):5142-5151.
6. Carciofi B.A.M., Prat M., Laurindo J.B. Homogeneous volume-of-fluid (VOF) model for simulating the imbibition in porous media saturated by gas. Energy Fuels 2011, 25:2267-2273.
7. Carciofi B.A.M., Prat M., Laurindo J.B. Dynamics of vacuum impregnation of apples: experimental data and simulation results using a VOF model. J. Food Eng. 2012, 113:337-343.
8. Chiralt A., Fito P., Barat J.M., Andrés A., González-Martínez C., Escriche I., Camacho M.M. Use of vaccum impreganation in food salting process. J. Food Eng. 2001, 49:141-151.
9. Erihemu K., Hironaka K., Oda Y., Koaze H. Iron enrichment of whole potato tuber by vaccum impregnation. LWT-Food Sci. Technol. 2014, 59:504-509.
10. Fito P. Modelling of vaccum osmotic dehydratation of food. J. Food Eng. 1994, 22:313-328.
11. Fito P., Pastor R. Non-diffusional mechanisms occurring during vacuum osmotic dehydration. J. Food Eng. 1994, 21:513-519.
12. Fito P., Andrés A., Chiralt A., Pardo P. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems. J. Food Eng. 1996, 27:229-240.
13. He T., Ren X., Cai K., Wei Y., Sun S. Electrochemical performance of activated carbon treated by vacuum impregnation using fluorinated surfactant. Mater. Technol. 2013, 28:364-369.
14. Khosrojerdi M., Mortazavi S.M. Impregnation of a porous material with a PCM on a cotton fabric and the effect of vacuum on thermo-regulating textiles. J. Therm. Anal. Calorim. 2013, 114:1111-1119.
15. Laurindo J.B., Prat M. Numerical and experimental network study of evaporation in capillary porous media. Phase distributions. Chem. Eng. Sci. 1996, 51:5171-5185.
16. Laurindo J.B., Prat M. Numerical and experimental network study of evaporation in capillary porous media. Drying rates. Chem. Eng. Sci. 1998, 53:2257-2269.
17. Laurindo J.B., Stringari G.B., Paes S.S., Carciofi B.A.M. Experimental determination of the dynamics of vacuum impregnation of apples. J. Food Sci. 2007, 72:E470-E475.
18. Lide, D.R. (Ed.), 2004. Handbook of chemistry and physics. 84 ed., CRC Press LLC.
19. Martínez-Monzó J., Martínez-Navarrete N., Chiralt A., Fito P. Mechanical properties and structural changes in apple (Var. Granny Smith) due to vacuum impregnation with cryoprotectants. J. Food Sci. 1998, 63:499-503.
20. Merouani, L., 1987. Phénomènes de sorption et de transfert d'humidité dans des matériaux du bâtiment : étude expérimentale comparative d'un mortier de ciment et d'un enduit de façade Ph.D Thesis. I.N.P.G., Grenoble, France.
21. Mendes N. Modelos para a Previsão de Transferência de Calor e de Umidade em Elementos Porosos de Edificações 1997, Ph.D Thesis, Departamento de Engenharia Mecânica, Universidade Federal de Santa Catarina, Florianópolis.
22. Hannach M., Soboleva T., Malek K., Franco A.A., Prat M., Pauchet J., Holdcroft S. Characterization of pore network structure in catalyst layers of polymer electrolyte fuel cells. J. Power Sources 2014, 247:322-326.
23. Mohammadi R., Amirfazli A. Contact angle measurement for dispersed microspheres using scanning confocal microscopy. J. Dispersion Sci. Technol. 2005, 25:567-574.
24. Mújica-Paz H., Valdez-Fragoso A., López-Malo A., Palou E., Welti-Chanes J. Impregnation and osmotic dehydration of some fruits effect of the cacuum pressure and syrup concentration. J. Food Eng. 2003, 57:305-3014.
25. Mújica-Paz H., Valdez-Fragoso A., López-Malo A., Palou E., Welti-Chanes J. Impregnation properties of some fruits at vaccum pressure. J. Food Eng. 2003, 56:307-3014.
26. Njobuenwu D.O., Oboho E.S., Gumus R.H. Determination of contact angle from contact area of liquid droplet spreading on solid substrate. Leonardo Electron. J. Pract. Technol. 2007, 6:29-38.
27. Paes S.S., Stringari G.B., Laurindo J.B. Effect of vacuum and relaxation periods and solutions concentration on the osmotic dehydration of apples. Int. J. Food Sci. Technol. 2007, 42:441-447.
28. Paes S.S., Stringari G.B., Laurindo J.B. Effect of vacuum impregnation temperature on the mechanical properties and osmotic dehydration parameters of apples. Braz. Arch. Biol. Technol. 2008, 51:779-806.
29. Panarese V., Dejmek P., Rocculi P., Galindo F.G. Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation. Innovative Food Sci. Emerg. Technol. 2013, 18:169-176.
30. Schmidt F.C., Carciofi B.M.C., Laurindo J.B. Efeito da impregnação a vácuo na transferência de massa durante o processo de salga de cortes de peito de frango. Ciência e Tecnologia de Alimentos 2008, 28:366-372.
31. Yang L.N., Qi M.L. Rapid fabrication of confined Au nanoparticles with tunable sizes and morphologies by a simple glucose-assisted vacuum impregnation method. Mater. Lett. 2013, 98:74-77.