G.D. Saravacos’s research while affiliated with Rutgers, The State University of New Jersey and other places

... handling and processing of agricultural materials. The density can be defined in different ways [3, 4]: true density, substance density, apparent density, bulk density and particle density. Bulk and particle densities are vital parameters in the design, modeling and optimization of food processing operations because they have a direct affect on the thermophysical properties of food materials [3]. ...

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Influence of Boundary Conditions on Particle Density

... It has been verified that D eff varies with internal material conditions such as moisture content, temperature, and structure [21,22]. Due to the unfeasible theoretical prediction of D eff in complex materials, the value of D eff is usually obtained from experimental results through computer optimization and the slopes method [23]. The computer optimization method can give D eff at different grid point and time step through the iteration and the discretization [9]. ...

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Drying Process of HPMC-Based Hard Capsules: Visual Experiment and Mathematical Modeling

... Bananas exhibit significant inter-varietal variability in their composition, such as sugars, proteins, or lipids contents [1] , which can impact moisture diffusivity. This variation in moisture diffusivity has been observed in starch-based systems when simple sugars are added to the matrix [50][51][52] . Figure 4(A-C) display the validation data for the strain equation (15). ...

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Multiscale modeling of transport mechanisms, strain, and stress in bananas during drying

... These observed D eff values were consistent with published literature such as ð0:2 -10Þ × 10 −9 m 2 /s in potato, carrot, onion, and green pepper at 60-80°C [32,33] and 10 -12 -10 -8 m 2 /s in peas at 60-80°C [34]. These potassium diffusivity values were slightly lower than those of water and NaCl diffusivities (ð8:2 − 12:3Þ × 10 −9 m 2 /s) obtained during osmotic dehydration of potato at 25-55°C [35] but compare favourably with those of KCl (1:82 × 10 −9 m 2 /s) at 25°C [36]. ...

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Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions

... From Table 2, it is possible to note that D eff ranged from 2.60 Â 10 À6 to 7.65 Â 10 À6 m 2 /s, where the lowest value was obtained at processing conditions of 42.9 C and 3 m/s, and the highest value was obtained at 57.1 C and 3.0 m/s. The results are out of the range presented for vegetables in Saravacos and Maroulis (2001) with a range between 2.20 Â 10 À12 and 3.05 Â 10 À7 m 2 /s but are in the range presented for legumes (2.06 Â 10 À14 to 1.07 Â 10 À6 m 2 /s) and cereal (8.33 Â 10 À12 to 4.04 Â 10 À6 m 2 /s) products (Saravacos and Marouli, 2001). ...

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Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

... It is also considered as an incredible source of many other health promoting components, such as soluble and insoluble dietary fibre, phenolic compounds, minerals and many other functional compounds, which include B-group vitamins (Alagusun daran et al, 2001). Thermal properties of food materials are those characteristics/properties which are functions of temperature or heat (Saravacos and Maroulis, 2001) and therefore the thermal behavior of solids i.e the response of solid material to thermal change which could be increase or decrease of the temperature or heat. In other words, the three major thermal properties are specific heat capacity, thermal conductivity and thermal diffusivity. ...

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9th REFoSTS ECC of NIFST 2023 Proceedings

... Equation 6 can be reduced (Saravacos and Raouzeos, 1986) and a new equation is provided below: ...

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Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

... This method is also used to produce special foods and food ingredients and to process food industry by-products. There is a wide variety of industrial food drying equipment, mainly empirically developed, but continuously improved by recent advances in food drying and engineering technology [26]. The first activity of this teaching experiment offered students information about a radial airflow food drying equipment and also presented them with a mathematical model describing the percentage of moisture removed. ...

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Analysis of a Mathematical Model. Opportunities for the Training of Food Engineering Students

... Hutchinson et al. ( 1989), Lund ( 1989), Or-ford et al. ( 1 Y 89), Russell & Oliver ( 1989), Shi & Seib ( 1989, Stepto & Dobler ( 1989), Biliaderis ( 1990Biliaderis ( , 199 1 u, 6, 1992a, Biliaderis & Seneviratne ( 199Ou,b), Biliaderis & Zawistowski ( 1990), Ghiasi & Skarra ( 1990) ( 199 lb, 1992a, b), Ollett et al. (1991), Patil(1991), Roos & Karel(1991 d), Scandola etal. (1991),Tomka( 19Yl), Bizot et al. (1992) ( 1992), Huang et al. (1992), Kaletunc & Breslauer (1992), Kalichevsky & Blanshard ( 1992u, c, 1993u), Kalichevsky et al. (19924, h, 1993), Karathanos & Saravacos (1992), Kim & Walker ( 1992), Kokini et ul. (1992u), ...

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Water and the Glass Transition — Dependence of the Glass Transition on Composition and Chemical Structure: Special Implications for Flour Functionality in Cookie Baking

... The model for this unit includes the mass balance to the components and the energy balance using experimental data for the energy consumption from the literature, 3.6 kJ/kg of residue. 30 The milled residues are treated in tank TK-01 with ethanol in a 1:10 w/v proportion. 31 In this unit, the extraction of phenolic compounds is conducted at 50°C 31 under continuous agitation. ...

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Developing a Circular Economy around Jam Production Wastes