A novel inverse numerical modeling method for the estimation of water and salt mass transfer coefficients during ultrasonic assisted-osmotic dehydration of cucumber cubes

Abstract

The objective of this paper was to study the moisture and salt diffusivity during ultrasonic assisted-osmotic dehydration of cucumbers. Experimental measurements of moisture and salt concentration versus time were carried out and an inverse numerical method was performed by coupling a CFD package (OpenFOAM) with a parameter estimation software (DAKOTA) to determine mass transfer coefficients. A good agreement between experimental and numerical results was observed. Mass transfer coefficients were from 3.5 × 10−9 to 7 × 10−9 m/s for water and from 4.8 × 10−9 m/s to 7.4 × 10−9 m/s for salt at different conditions (diffusion coefficients of around 3.5 × 10−12–11.5 × 10−12 m2/s for water and 5 × 10−12 m/s–12 × 10−12 m2/s for salt). Ultrasound irradiation could increase the mass transfer coefficient. The values obtained by this method were closer to the actual data. The inverse simulation method can be an accurate technique to study the mass transfer phenomena during food processing.