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Sensitivity analysis of a 3D diffusive drying model

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  • Life Sciences :: Food Science [F09]
  • Sciences Du Vivant :: Sciences Des Denrées Alimentaires [F09]
  • Chemistry
  • Medicine


Sensitivity analysis of a 3D diffusive drying model Sébastien Janas, Claude Deroanne, François Béra INTRODUCTION During food drying, many chemical, nutritional and physical product properties change in relation to the evolution of temperature and moisture content. To control the drying impact on food caracteristics, it is necessary to know accurately the spatial evolution of temperature and moisture content, wich can only be done by modelling heat and mass transfers in the product. The main drawback of most drying models is the necessity to know the values of some physical properties of the product. They are generaly difficult to measure and present a great variability. In the present study, a 3D diffusive drying model is applied to describe the drying of maize kernels in a fluidized bed. It is solved by the finite element method. The aim of this work is to determine the uncertainty in the output of the model, relatively to the uncertainty of the model's input. 1. MODELLING OF HEAT AND MASS TRANSFERS CONCLUSION These results show that the diffusive drying model does not require great accuracy of the physical properties except for the moisture diffusivity coefficient. 2. ONE FACTOR AT A TIME METHOD 3. GLOBAL METHOD For each parameter, 100 random values were computed following a normal distribution (with a variation coefficient of 15% for the parameters found in the litterature and 1% for the parameters measured in the laboratory). The model was solved 100 time, with the 100 random values of each parameter, the other parameters being kept constant at their target value. After each simulation, the maximum error between each evolution of moisture content and the evolution computed with the target values of the parameter was calculated. The average of the 100 maximal relative errors on the moisture content are reported for each parameter on figure 3. It can be seen that the only significant parameter are the A and B factors of the moisture diffusivity in the grain

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