Deff Values Research Articles

Effect of ultrasonic energy density on moisture transfer during ultrasound enhanced vacuum drying of honey

The purpose of this work is to explore the water content, distribution and stage changes of honey during ultrasound enhanced vacuum drying process. Ultrasound enhanced vacuum drying of honey was carried out at ultrasonic energy density levels of 0, 0.4, 0.8, 1.2, 1.6 W/g, respectively, and the drying kinetics model was established. The transverse relaxation time T2 inversion spectra of honey at different ultrasonic energy densities during drying process were measured and the changing characteristics of internal moisture state were analyzed by using the low-field nuclear magnetic resonance (LF-NMR). The results showed that the process of honey during ultrasound enhanced vacuum drying could mainly be divided into two periods, namely accelerating rate period and falling rate period. The range of effective moisture diffusion coefficient (Deff) was from 0.7879 × 10−7 to 2.1850 × 10−7 m2/s and the Deff values increased with the rise of ultrasonic energy density. According to the nonlinear fitting based on 9 dynamic models, two-term exponential model was determined by the optimal model, and the values of R2, χ2 and RMSE were 0.9991, 0.001 and 0.0091, respectively. The LF-NMR results showed that immobilized water was the main moisture in honey, which was 96.47%. As the drying proceeded, the relaxation time of immobilized water (T22) and free water (T23) decreased, which indicated that their mobility reduced gradually. The relaxation time of bound water (T21) showed little changes. The amplitude of immobilized water (A22) and free water (A23) decreased significantly at the initial stage of drying, and the amplitude of bound water (A21) decreased significantly at the last stage. Magnetic resonance imaging results revealed that the moisture distribution in honey was uneven and the brightness of images started to darken with the increase of drying time. Therefore, the results of this work demonstrate that NMR is a promising method to measure and quantify residual water content, water distribution and state of water of honey in real time during the drying process.

Modeling of thermodynamic properties of carrot product using ALO, GWO, and WOA algorithms under multi-stage semi-industrial continuous belt dryer

In this paper, multi-stage continuous belt (MSCB) dryer was used for carrot slices drying. Experiments were performed at three air speeds (1, 1.5, and 2 m/s) three belt linear velocities (2.5, 6.5, and 10.5 mm/s), and three air temperatures (40, 55, and 70 °C) in triplicate. Three intelligent systems including Ant-Lion-Optimizer (ALO), Grey-Wolf-Optimizer (GWO) and Whale-Optimization-Algorithm (WOA) models were developed to predict the thermodynamic properties of carrot slices including of effective moisture diffusivity (Deff) and specific energy consumption (SEC). The results revealed that Deff and SEC values were in the range of 1.77–2.90 × 10−9 m2/s and 169.77–551.19 MJ/kg, respectively. The models of ALO, GWO, and WOA were able to predict the value of Deff and SEC. The amounts of correlation coefficient ( $$R$$ ), root-mean-square error ( $${\text{RMSE}}$$ ), and mean absolute error ( $${\text{MAE}}$$ ) for ALO, GWO, and WOA models for predication Deff were obtained (0.9989, 7.81 × 10−12, and 1.50 × 10−12), (0.9993, 5.39 × 10−12, and 1.03 × 10−12) and (0.9994, 4.95 × 10−12, and 9.54 × 10−13), respectively. In addition, The amounts of $$R$$ , $${\text{RMSE}}$$ , and $${\text{MAE}}$$ for ALO, GWO, and WOA model for predication SEC were obtained (0.9983, 0.6700, and 0.1289), (0.9988, 0.5274, and 0.0715) and (0.9996, 0.2566, and 0.0060), respectively. Therefore, model of WOA can be used to easily and accurately predict Deff and SEC values.

Comparison between Artificial Neural Network model and mathematical models for drying kinetics of osmotically dehydrated and fresh figs under open sun drying

AbstractIn this study, drying kinetics of figs (Ficus carica L) under open sun drying (OSD) was compared with using Artificial Neural Network (ANN) model and mathematical models. Pulsed vacuum osmotic dehydration (PVOD) was applied as a pretreatment. In experiments, whole figs (Sarılop variety) were immersed in sucrose solution at 50°Brix and 50 °C with a ratio of solution/food was 4:1 for 180 min. Vacuum impregnation was applied at 253 mbar for 15 min. Shrinkage effect was considered, also. Results showed that PVOD reduced drying time of figs. The mean of Deff values of PVOD treated and fresh figs were obtained as 2.55 × 10−10 m2/s and 2.36 × 10−10 m2/s, respectively. It was found that present model was the best drying model with the highest correlation coefficient (R2) values among the mathematical models whereas ANN model had a higher correlation coefficient (R2 = 0.9999) values than the mathematical models for both PVOD treated and fresh figs.Practical applicationsDried figs have an economic income for Turkey and Turkey is the biggest dried fig producer and exporter in the World. Drying of figs is very important phenomena because figs have a short harvesting time. Figs are widely dried under open sun because this method has low operating cost. OD method is used before drying step and provides reducing drying time. This study presents experimental results of osmotically dehydrated and fresh figs under open sun drying. Drying kinetics of figs were modeled with empirical and semiempirical models under shrinkage consideration. Shrinkage of fresh and osmotically dehydrated figs during the drying were mathematically modeled thus these correlations can be helpful for researchers. Also, a new mathematical model was established and this model had more accuracy than other mathematical models. The ANN model was used for the prediction of drying curves of figs in different operating conditions.

Contact ultrasound strengthened far-infrared radiation drying on pear slices: Effects on drying characteristics, microstructure, and quality attributes

In order to investigate the feasibility and the enhancing effect of contact ultrasound application during far-infrared radiation (FIR) drying, a contact ultrasound strengthened FIR (CUFIR) drying equipment was fabricated and used, and CUFIR drying experiments on pear slices were carried out to explore the synergetic effects of ultrasound power and FIR heating on drying characteristics, microstructure, and quality of dried pear products. The results show that the application of contact ultrasound could be obviously helpful to accelerate internal mass transfer in pear slices and improve the drying rate of FIR drying, and higher ultrasound power could lead to stronger strengthening effect. The enforcing effect of ultrasound increased at higher FIR power, and weakened with the reduction of moisture content during CUFIR drying. The Deff values ranged from 4.76 × 10−10 m2/s to 13.94 × 10−10 m2/s in this study and the increase of both FIR power and ultrasound power had significant and positive influence on the increasing of Deff values. With scanning electrical microscope (SEM), it was observed that the improvement of ultrasound power could enlarge the size of microcapillaries and even generate new micropores and microchannels on the ultrasound-treated surface and in the organism structure of pear slices. The increase of ultrasound power could improve total phenolic content (TPC) and total flavonoids content (TFC) of pear slices at FIR powers of 100 and 220 W. Yet, the application of contact ultrasound with ultrasound power of 60 W had negative influence on TPC and TFC at FIR power of 340 W. Although the ascorbic acid content (AAC) reduced as FIR powers increased during FIR drying without contact ultrasound assistance, the increase of ultrasound power could improve AAC at all FIR powers. The CUFIR drying at ultrasound power of 60 W and FIR power of 220 W achieved the lowest energy consumption. Therefore, the application of FIR drying combined with contact ultrasound is a promising method to improve drying rate as well as protect product quality.

Determination of effective moisture diffusivity and thermodynamic properties variation of regional wastes under different atmospheres

During the thermal process to transform lignocellulosic wastes in energy, the drying process is an important stage because it requires energy and decreases overall process yield. Considering this process, moisture diffusivity is an important factor that is considered essential to understand for design, analysis, and its optimization. In this work, this parameter was analyzed at non-isothermal condition and considering the process under inert and oxidative atmospheres. Lower diffusivities were obtained under low heating rates, due to the disfavoring the moisture diffusion in the particles. Higher effective diffusivity (Deff) values were obtained when the drying is carried out under the atmosphere oxidative.Moreover, the thermodynamic parameters and DTA curves were determined. ∆H values are positive in all cases, showing that the drying process is endothermic. ∆G are positive and ∆S negative, indicating that the process is non-spontaneous. DTA curves show that the drying process is endothermic, according with the calculated ∆H.

Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation

The present study aimed at investigating the effect of foam thickness (0.004, 0.005, 0.006 m) on lime juice foam-mat drying at 50 °C and with ovalbumin (4% concentration) as the foaming agent. The process was also simulated in order to examine the effect of foam thickness on temperature and moisture distributions. The model was validated by comparing experimental data with model data. The increase in foam thickness led to a 3.11% decrease in water solubility index (WSI) and a 14.47% increase in water absorption index (WAI). By increasing foam thickness from 0.004 to 0.006 m, the drying rate decreased by 33.33%. Furthermore, the effective moisture diffusion coefficient (Deff) values ranged between 8.980 × 10−9 and 1.138 × 10−8 m2/s. The increase in foam thickness decreased total color change, chroma index, and browning index by 4.45, 3.88, and 2.19%, respectively. There was a good correspondence between experimental and simulation data. The correlation coefficient obtained by comparing experimental with predicted data was >0.91. The uniform distribution of temperature and moisture during the foam-mat drying process enhanced the qualitative properties of the final product, which in turn resulted in higher quality lime juice powder.

Thermal performance of indirect forced convection solar dryer and kinetics analysis of mango

In this paper, an indirect forced convection solar dryer (IFCSD) with auxiliary heating device has been presented for drying mango. The dryer consists of the evacuated tube solar air collector, three phase inverter fan, auxiliary heating device, drying chamber, and automatic control system. Moreover, the influence of different drying air temperatures on the dryer performance, the drying characteristic and the drying kinetics of mango slices in this dryer have been investigated. The experimental results showed that the temperatures at four different locations of the drying chamber were varied within a narrow band. Meanwhile, the average thermal efficiency of IFCSD was between 30.9% and 33.8%, the specific moisture extraction rate (SMER) was 1.67 (kg water/kWh) with the drying temperature of 52 °C. In addition, results revealed that the Page's model was the most appropriate for describing the drying kinetics of mango slices in IFCSD. The effective moisture diffusivity (Deff) values of mango slices were obtained from the Fick’s diffusion equation varying from 6.41 × 10−11 to 1.18 × 10−10m2/s, over the temperature range of 40–52 °C. Furthermore, results revealed that Deff values increased with the increasing of drying air temperatures, due to the increase of heating energy would increase the activity of water molecules of mango slices. Thus, this study contributed to provide the basic theoretical and experimental data support for the follow-up research.

Effect of hot air assisted infrared drying on drying characteristics and quality of rice bran pellets

The objective of this study was to determine drying characteristics and quality of rice bran pellet subjected to hot air assisted infrared (HA-IR) drying at different levels of infrared (IR) intensity (750 – 3750 W/m2) and air temperature (40 – 80°C). The rice bran pellets were dried from 0.18 to 0.08 g water/g dry matter. The maximum drying rate (DR) and drying time were in the ranges of 0.0030 – 0.0165 g water/g dry matter·min and 8 – 54 min, respectively. Higher IR intensity and air temperature resulted in greater maximum DR and shorter drying time. The same trend was also observed for the effective moisture diffusivity (Deff) values which were between 0.3103×10-7 and 2.7603×10-7 m2/s. As compared to the commercial reference sample of dried rice bran pellets, the products of this study had higher oil content and lower FFA content. The oil content was affected by IR intensity only while the FFA content was affected both by IR intensity and air temperature. HA-IR drying could improve drying characteristics of the rice bran pellets and produce better quality of the dried products.

Study of Mathematical Models in Hot Air Drying of Herbs in Herbal Compress Ball

Herbal compress ball is currently one of important products of Thailand for exporting sales worldwide. It is used in Thai traditional medical treatment and spa to reduce muscle pain and relaxation. This research aimed to generate the mathematical models representing the behaviors of herbs in hot air drying to extend shelf life for exporting sales. Here, six types of herbs, including Prai (Zingiber cassumunar Roxb.), Turmeric (Curcuma longa Linn.), Lemongrass (Cymbopogon citratus), Kaffir lime (Citrus hystrix), Soap Pod leaves (Acacia concinna) and Tamarind Leaves (Tamarindus indica Linn.) were dried in different temperature at 60, 70, and 80 °C. Fours drying models, Page, Henderson and Pabis, and Logarithmic and Fick's second law equation were applied with experimental data of drying herbs to predict the rate of diffusion of water. The results showed that the Page model is the most suitable model due to the highest decision coefficient (R2) but the lowest Root Mean Square Error (RMSE). The effective moisture diffusivity (Deff) of the herbs in herbal compress ball was increased with increased the drying temperature. The size of the herb particle translated inversely with effective moisture diffusivity (Deff) value.

<b>Investigation of the effect of temperature and pretreatment on the rehydration capacities of dried nectarine slices

In this study, the effect of temperature and pretreatment on the rehydration capacity of nectarine slices dried either with pretreatment and under ambient conditions (‘natural’) at 50°C in a cabinet dryer was investigated. Rehydration proceeded with distilled water at three different rehydration temperatures (25, 50, and 75°C). Initial rehydration rates increased with rehydration temperature for all samples and were highest for the potassium carbonate (potas)-pretreated samples. At all rehydration temperatures, the equilibrium moisture content was highest for those pretreated with potas solution. The values of Deff varied from 2.79 to 4.32x10-10, 1.72 to 2.34x10-10, and 1.86 to 2.58x10-10 m2 s-1 for potassium carbonate, citric acid, and natural samples, respectively. The activation energy values were 5.65, 6.06, and 8.29 kJmol-1 for citric acid, natural, and potassium carbonate nectarine slices, respectively. The rehydration data were fitted to Peleg and first-order kinetic models: the first order kinetic model was found to be the most appropriate model for rehydration of nectarine slices.

Effects of Structural Attributes and Phase Ratio on Moisture Diffusion in Crystallized Lipids

The objective of this investigation was to study the effect of crystallization conditions and constituent phase ratio on moisture diffusion in lipids. Lipid samples were prepared by fast (13 °C/min) or slow (0.7 °C/min) cooling of binary trilaurin-triolein blends at 200 s–1 shear rate from 60 to 38 °C. Faster cooling at constant shear rate decreased crystal sizes and increased fractal dimensions (Dbox). Effective moisture diffusivities (Deff) were calculated as a sum of vapor (Dv,eff) and liquid phase (Dl,eff) diffusivities by using measured structural data in a diffusion model. Although no correlation was observed between overall Deff and crystallization conditions, the Deff values increased with triolein content from 5.8 to 7.5 × 10–12 (no triolein) to 1.2 to 1.3 × 10–12 m2/s (40% triolein). Results showed that, due to the large magnitude of water vapor diffusivity in air, the impact of structural variations caused by varying cooling rates on overall Deff was masked. However, there was a strong correlat...

Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part II – mathematical models of water sorption

SummaryEmpirical, semi‐theoretical and finite element method (FEM) models were developed to simulate the water sorption of kidney beans. The data of bean moisture content and 1 D swelling ratios obtained in Part I were regressed at different soaking times, and these regression models were used to update the boundary condition and calculate the node coordinates of the FEM model. The developed models were used to calculate the effective water diffusivity (Deff). The developed new empirical model, which considered the soaking temperature and pretreatment history of beans, was the best‐fit equation. The trend of the Deff calculated by the semi‐theoretical model was inconsistent with the water sorption of the beans. The Deff value predicted by the FEM was from 10−3 to 10−7 m2 s−1 and it decreased with the increase in soaking time. There was no significant difference between the moisture contents measured and predicted by the FEM.

Anomalous diffusion based on fractional calculus approach applied to drying analysis of apple slices: The effects of relative humidity and temperature

AbstractThe objective of this research was to evaluate the diffusion mechanism based on Fick's second law and anomalous diffusion modifying the drying operating conditions temperature (T) and relative humidity (RH) on apple slices (cv. Granny smith). Drying was performed at 30 °C, 40 °C, 50 °C and 30%, 50%, 70%RH based on a 32 experimental design. The drying curves were analyzed to determine the effective diffusion (Deff) using two methods: Fick's second law and anomalous diffusion model based on fractional calculus approach. Our results showed that the anomalous diffusion mechanism fit the experimental data better and revealed a super‐diffusive behavior (α > 1). Therefore, Deff values were estimated using the anomalous diffusion model with α = 1.735. With respect to the use of anomalous diffusion model solution based on fractional calculus at different operations conditions allow to get better fitting of drying data than second Fick's law model, even keeping the Arrhenius behavior of Deff with temperature.Practical applicationsDiffusion process is typically analyzed using models based on Fick's second law. However, several assumptions inherent in Fick's second law are not fulfilled in food materials (e.g., structural heterogeneity). In addition, Fick's second law does not consider structural variations during the drying process, and it is well known that fruits such as apples experience significant structural changes during drying. Fractional calculus is a tool for mathematically representing the anomalous diffusion of solutes whose movements can be faster or slower than postulated in Fick's second law due to food structure. In general, with second Fick's law model not good fitting to data are obtained, therefore the prediction capacity of the model is limited. Based on this, anomalous diffusion solution based on fractional calculus was applied. The results showed good fit the data to the model, and also by the time exponent (α) is possible to identify the kind of diffusion process.

Pore-scale simulation of transport properties of carbonate rocks using FIB-SEM 3D microstructure: Implications for field scale solute transport simulations

Pore-scale simulations using a nanoscale FIB-SEM three dimensional microstructure have been used to estimate the absolute permeability and diffusive tortuosity of a representative limestone sample collected from the Arab Formation (Jurassic) carbonate gas reservoir of Abu Dhabi, United Arab Emirates. Estimated absolute permeability (k) values are in excellent agreement with reported experimental permeability values. However, estimated diffusive tortuosity (τd) values required to calculate effective diffusivity (Deff) values of multiple species involved in thermochemical sulfate reduction (TSR) are unrealistically larger than hydraulic tortuosity (τh) values. Widely employed empirical correlations (e.g. τd = φ Dm/Deff) which include only porosity as the factor affecting τd of natural porous media yield unrealistically smaller values than 1.0. Realistic τd values were only obtained if a constrictivity factor (δ) was included in the estimation of τd. Given the difficulty in estimating both δ and τd values simultaneously, it is proposed that Deff values for reactive transport simulations of TSR, which are commonly calculated as function of φ and τd (e.g. Deff = (φ/τd)Dm), should be instead estimated as function of a formation factor (F) (Deff = FDm). In the proposed expression F accounts for the combined effect of porosity, tortuosity and constrictivity (F = δφ/τd). Our pore-scale simulation results shows that F can be accurately estimated from pore-scale simulations using FIB-SEM 3D images.

Effect of freezing/thawing process on salting kinetics and thermal properties of beef

ABSTRACTIn this study, changes in water activity (aw) values and moisture and salt contents of fresh or frozen/thawed beef samples were detected during the salting process. The salt diffusion coefficients (Deff) in meat samples were calculated, and changes in thermal properties of meat proteins were identified. aw values in both fresh and frozen/thawed meat samples were significantly decreasing during the salting process. Salt contents of the samples significantly increased during the salting process while moisture contents decreased significantly. The Deff value of freshly salted samples was calculated as and as for frozen/thawed samples. It was found out that the freezing/thawing process significantly increased the salt Deff value by 50% compared with that of fresh meat. From the thermal analysis of the samples, the denaturation peak temperatures decreased or were no longer observed as a result of the decrease of the moisture content and increase of the salt concentration of the tissue.

Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices

Comparative study of drying characteristic, moisture diffusivity, and quality attributes of blanched carrot slices (BCS) dried by hot-air and short- and medium-wave infrared radiation (SMIR) were investigated. SMIR drying could shorten drying time by 78–84% as compared to the hot-air process at the same temperature. In both drying methods, drying occurred mainly in the falling rate period, and the Page model was the best in describing the drying processes BCS. Effective moisture diffusivity (Deff) was significantly affected by drying methods, values of Deff in SMIR drying were 4–5 times higher than that of hot-air drying. The activation energy values of BCS were 28.64 and 22.30 kJ.mol−1 for hot-air and SMIR drying, respectively. Compared with hot-air drying, BCS dried by SMIR gave better color, higher rehydration ratio, and greater β-carotene retention. Comparison results indicated SMIR drying was a more promising drying method than hot-air drying. Practical applications Short- and medium- wave infrared radiation (SMIR) drying, with wavelength in the range of 76–4 μm, is an emerging drying technology which has many advantages, such as maintaining product quality, increasing the drying rate. As representatives of the traditional and innovative drying method, hot-air and SMIR drying were chosen to conduct comparative study. Results showed that blanched carrot slices dried by SMIR showed higher drying efficiency, better integrated quality than hot-air drying. This study provided the reference that SMIR drying could be a promising drying methods for agro-products.

Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

The work was planned to produce dietetic dehydrated strawberries with application of ultrasound osmotic dehydration (UOD) as pretreatment. A Box-Behnken design (BBD) were employed to characterize the UOD strawberry process, optimize and investigate the effect of independent variables like ultrasound time (10, 20 and 30min), concentration of osmotic solution (distilled water, 32.5 and 65 °Brix) and temperature (20, 30 and 40°C) on the water loss (WL), solid gain (SG) and weight reduction (WR). The same BBD were used to estimate the main effects of OD without ultrasound treatment. A multi-criteria optimization based on maximal possible values of WL and WR and minimal value of SG was achieved. This was 20.5min of ultrasound time, 47.5 °Brix osmotic solution concentration and 31°C medium temperature. The effects of UOD carried out under the optimized operating conditions on kinetics of convective air drying of strawberry at 40, 50 and 60°C, and velocity of 1m/s, using the phenomenological model of Coupled Washing/Diffusion (CWD). Starting accessibility, moisture effective diffusivity Deff value and activation energy (Ea) were calculated from similar-Fick’s law and analogous Arrhenius equation, respectively with and without shrinkage correction. Color difference, Chroma and hue angle of fresh and UOD-air dried strawberries were evaluated. Quality attributes were estimated through the assessment of the phenolic content, antioxidant activity, rehydration capacity, and X-ray powder diffraction characteristics.

Evaluation of mechanical properties of an experimental microalloyed steel subjected to tempering heat treatment and its effect on hydrogen embrittlement

The aim of this study is to evaluate the hydrogen effect on the mechanical properties of experimental microalloyed steel subjected to post-tempering treatments at different temperatures (200–600 °C) and residence times (1–10 min). The results obtained that at higher hydrogen concentrations in the un-tempered steel condition their strength showed from 700 to 900 MPa and the ductility was from 9 to 11% elongation, which represents the highest embrittlement index (%EI), this results clearly presents that the un-tempered conditions are more sensitive to hydrogen embrittlement (HE). The tempered steels showed remarkable variations on the same properties ranging from 650 to 850 MPa, possibly due to the presence of microalloying elements, co-precipitation and dislocation movements. Permeability tests were carried out to evaluate the microalloyed steel hydrogen trapping and diffusion rate under the same post-tempering conditions. The diffusion coefficient (Deff) was higher for the steel in its initial condition showing values of 2.8 × 10−6 cm2/s; and the lowest Deff values was presented at 200 °C–1 min, its value was 1 × 10−6 cm2/s. The apparent hydrogen concentration (Capp) was higher at the tempering condition of 200 °C–3 min, presenting values of 1.95 ppm H, and the lowest Capp value was obtained at 400 °C–10 min (0.76 ppm H). The steel samples with lower Capp showed a lower effect in their ultimate tensile strength (UTS) and yield strength (YS) values, this means that the hydrogen traps are less massive.

Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves

The effect of microwave power level (200, 500, 700 and 1000W) on the drying behaviour of amaranth (Amaranthus dubius) leaves was investigated. Higher microwave power levels effected faster drying and there was an increase in drying rate constant (k) as microwave power level increased from 200 to 1000W and an increase in diffusivity (Deff) values from 3.04 x 10-10 to 2.82 x 10-9 m2/s. Leaves dried at 1000W power level however showed noticeable scorching after 540s of drying. Drying at the lower microwave power levels occurred in the constant and falling rate period, while at the higher power levels drying occurred in the falling rate period after an initial warm-up phase. Amaranth leaves could be dried at 700W power from an initial moisture content of 6.00 g H2O/g DM (85.7% wb) to 0.08 g H2O/g DM (7.6% wb) in 11.5 min. Overall, of the twenty-two thin layer models applied to the MR data, the Alibas model gave the best fit in terms of both the root mean square error (RMSE) and the chi-square statistic (c2).

Investigation of ice particle habits to be used for ice cloud remote sensing for the GCOM-C satellite mission

Abstract. In this study, various ice particle habits are investigated in conjunction with inferring the optical properties of ice clouds for use in the Global Change Observation Mission-Climate (GCOM-C) satellite programme. We develop a database of the single-scattering properties of five ice habit models: plates, columns, droxtals, bullet rosettes, and Voronoi. The database is based on the specification of the Second Generation Global Imager (SGLI) sensor on board the GCOM-C satellite, which is scheduled to be launched in 2017 by the Japan Aerospace Exploration Agency. A combination of the finite-difference time-domain method, the geometric optics integral equation technique, and the geometric optics method is applied to compute the single-scattering properties of the selected ice particle habits at 36 wavelengths, from the visible to the infrared spectral regions. This covers the SGLI channels for the size parameter, which is defined as a single-particle radius of an equivalent volume sphere, ranging between 6 and 9000 µm. The database includes the extinction efficiency, absorption efficiency, average geometrical cross section, single-scattering albedo, asymmetry factor, size parameter of a volume-equivalent sphere, maximum distance from the centre of mass, particle volume, and six nonzero elements of the scattering phase matrix. The characteristics of calculated extinction efficiency, single-scattering albedo, and asymmetry factor of the five ice particle habits are compared. Furthermore, size-integrated bulk scattering properties for the five ice particle habit models are calculated from the single-scattering database and microphysical data. Using the five ice particle habit models, the optical thickness and spherical albedo of ice clouds are retrieved from the Polarization and Directionality of the Earth's Reflectances-3 (POLDER-3) measurements, recorded on board the Polarization and Anisotropy of Reflectances for Atmospheric Sciences coupled with Observations from a Lidar (PARASOL) satellite. The optimal ice particle habit for retrieving the SGLI ice cloud properties is investigated by adopting the spherical albedo difference (SAD) method. It is found that the SAD is distributed stably due to the scattering angle increases for bullet rosettes with an effective diameter (Deff) of 10 µm and Voronoi particles with Deff values of 10, 60, and 100 µm. It is confirmed that the SAD of small bullet-rosette particles and all sizes of Voronoi particles has a low angular dependence, indicating that a combination of the bullet-rosette and Voronoi models is sufficient for retrieval of the ice cloud's spherical albedo and optical thickness as effective habit models for the SGLI sensor. Finally, SAD analysis based on the Voronoi habit model with moderate particle size (Deff = 60 µm) is compared with the conventional general habit mixture model, inhomogeneous hexagonal monocrystal model, five-plate aggregate model, and ensemble ice particle model. The Voronoi habit model is found to have an effect similar to that found in some conventional models for the retrieval of ice cloud properties from space-borne radiometric observations.