@article {43994,
	title = {Drying of almonds I: single particle},
	journal = {Indian Chemical Engineer},
	year = {2017},
	month = {JUN},
	chapter = {1-23},
	abstract = {<p>Drying is an essential unit operation required in food processing industries, particularly in the dry fruits industry. Drying of almonds exhibit many characteristic features such as non-spherical shape, swelling/ shrinkage as a function of moisture content, uneven drying because of their peculiar shape and proximity to other almond kernels and so on. In this study, we have investigated the drying of almonds through experiments and computational modelling. In this regard, Mettler Toledo Halogen moisture analyzer unit was used to conduct experiments for a single almond kernel. In this widely used equipment, internal air flow patterns and therefore heat and mass transfer depend on natural circulation of air. A detailed three-dimensional computational fluid dynamics (CFD) model was used to simulate the air flow pattern, heat and mass transfer in the drying unit. Carefully designed experiments with a single almond kernel were carried out at different temperatures to estimate key parameters of interest (drying kinetics and effective diffusivity). The CFD model was also used to quantify non-uniform heat and mass transfer and therefore non-uniform drying of a single almond kernel. The presented approach, models and results might be useful to improve the performance of drying units in industrial systems. The results and models presented here will also provide a basis for further work on multiple almond kernels and on tray dryer unit. {\textcopyright} 2017 Indian Institute of Chemical Engineers</p>},
	issn = {0019-4506},
	doi = {10.1080/00194506.2017.1333464},
	author = {Chilka, A. G. and Ranade, V. V.}
}
@article {44026,
	title = {Drying of almonds II: multiple particles},
	journal = {Indian Chemical Engineer},
	year = {2017},
	month = {AUG},
	pages = {1-18},
	type = {Journal Article},
	abstract = {<p>Computational modelling is an efficient and effective tool for modelling the drying process for food products. Developing validated computational models for drying processes is essential to build energy-efficient drying units, producing uniform quality of dried products. This work presents drying behaviour of almonds with a specific focus on understanding interaction among multiple almonds. Eight (2 {\texttimes} 2 {\texttimes} 2) particles and twenty seven (3 {\texttimes} 3 {\texttimes} 3) particles arranged in the shape of a cuboid were used to conduct drying experiments in a Mettler Toledo Moisture Analyzer unit. Experiments were conducted to measure the moisture loss data with respect to drying time using almond kernels. Experimental data were used to understand drying kinetics as well as variation in moisture content with respect to their positions in a cuboid. Computational fluid dynamics based simulations were carried out for the flow, heat transfer and drying of particles in the unit. Actual geometry of individual particles was considered in simulations to predict the variation in velocity, heat and mass transfer coefficients for all the particles. Simulations predicted moisture loss data that matches well with the experimentally measured values. Average moisture for each layer was also compared for various intermediate drying times. Simulation results captured the overall drying process for multiple particles system adequately. The results are compared with the results obtained with drying of a single almond. The approach, models and presented results will be useful for designing large-scale drying units for almonds. {\textcopyright} 2017 Indian Institute of Chemical Engineers</p>},
	keywords = {Almonds, CFD, Drying},
	doi = {10.1080/00194506.2017.1363672},
	author = {Chilka, A. G.},
	editor = {Ranade, V. V.}
}
