International Journal of Heat and Mass Transfer 67 (2013) 11631169

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International Journal of Heat and Mass Transfer

journal homepage: www.elsevier.com/locate/ijhmt

Determination of thermophysical properties of yacon

(Smallanthus sonchifolius) to be used in a nite element simulation
Camila Augusto Perussello a,, Viviana Cocco Mariani b, Maria Lcia Masson a, Fernanda de Castilhos c
a
Av. Francisco Hoffmann dos Santos, Federal University of Paran, Food Engineering Graduation Program, s.n., Curitiba, Zip Code 81530-990, PR, Brazil
b
Pontical Catholic University of Paran, Mechanical Engineering Graduation Program, Rua Imaculada Conceio, 1155, Curitiba, Zip Code 80215-901 PR, Brazil
c
Federal University of Santa Maria, Department of Chemical Engineering, Av. Roraima, 1000, Santa Maria, Zip Code 97105-900 RS, Brazil

a r t i c l e i n f o a b s t r a c t

Article history: Thermophysical properties of yacon (Smallanthus sonchifolius) specic mass, specic heat and thermal
Received 29 May 2013 conductivity were obtained experimentally at 30 min intervals in order to model and simulate the mass
Received in revised form 2 September 2013 and heat transfer phenomena involved in a drying process. Thermal diffusivity was calculated using the
Accepted 3 September 2013
former properties. Empirical models obtained by nonlinear regression were successfully tted to the
Available online 27 September 2013
thermophysical properties rates. Using the data of thermophysical properties in function of moisture
content, the theoretical drying model was simulated and validated by the experimental results of yacons
Keywords:
moisture content and temperature, providing determination coefcients higher than 0.97.
Drying
Thermophysical properties
2013 Elsevier Ltd. All rights reserved.
Numerical modeling
Yacon

1. Introduction determine thermal conductivity is related to the linear probe

Thermophysical properties of foods are required in order to
analyze thermal process conditions and to design equipment for
storage and preservation. According to Kumar et al. [1], improving
energy efciency by 1% during food drying processes results in 10%
increase in prot, leading to a sustainable development at a global
energy perspective[2]. There are a multitude of food products
available, whose properties are strongly dependent upon chemical
composition and temperature [3]. Despite the extensive data of
thermophysical properties of foods available in literature [4,5],
there are no studies applied to yacon. Yacon (Smallanthus sonchifo-
lius) is a tuber original from Andes, grown in several regions of the
world, which has high concentration of natural phenolic antioxi-
dants and fructooligosacharydes. These compounds reduce the gly-
cemic and triglycerides blood levels and are responsible for
improving the digestive systems bidogenic activity [6,7]. Consid-
ering that yacon has an extremely short shelf life due to its high
moisture content (around 90% w.b.), drying processes have been
investigated [811], giving rise to the need of specic thermophys-
ical properties data (see Fig. 1).
Specic mass is usually determined by picnometry [12] or by
the liquid displacement method [13]. The most used method to
Corresponding author. Tel.: +55 41 32663528.
E-mail addresses: camila_ea@yahoo.com.br (C.A. Perussello), viviana.mariani@-
pucpr.br (V.C. Mariani), masson@ufpr.br (M.L. Masson), fer.castilhos@gmail.com
(F.de Castilhos).
[14] based on heat conduction in transient state [15]. Specic heat,
enthalpy and heat capacity are commonly determined by the Dif-
ferential Scanning Calorimeter technique (DSC). Although thermal
properties are easily measured over a wide range of temperatures
using DSC, it is an expensive method [16]. Thermophysical proper-
ties of foods can also be determined by indirect methods, which are
based on the numerical solution of the transient heat transfer
problem, followed by an optimization procedure to obtain the
parameters considered therein. However, this methodology is
complex given the great amount of information required [17].
Empirical correlations between the chemical composition of the
product and its thermophysical properties, given as a function of
temperature or moisture content, are available in order to estimate
such properties [5,18], however they do not consider the inuence
of the interaction between the pure components on the thermo-
physical properties of the foodstuff.
In current study, some thermophysical properties of yacon,
namely thermal conductivity, specic mass, specic heat and ther-
mal diffusivity, were determined during the convective drying pro-
cess. These properties are needed in order to aid the process
optimization regarding to energy and quality aspects. Empirical
models, obtained by nonlinear regression, were tted to the ther-
mophysical properties results, which were evaluated over a tem-
perature range between 20 oC and 80 oC and a moisture content
range between 8.57 kg/kg and 0.02 kg/kg d.b. Using these data, it
was possible to successfully solve a theoretical heat and mass
transfer model, which provided results of yacons temperature

0017-9310/$ - see front matter 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.ijheatmasstransfer.2013.09.004
1164 C.A. Perussello et al. / International Journal of Heat and Mass Transfer 67 (2013) 11631169

Fig. 1. (a) Yacon in natura; (b) sliced, peeled and osmotic treated yacon.

and moisture content very close to the experimental ones

(R2 > 0.97). Therefore, the properties determined herein are consid-
ered valid.

2. Material and methods

2.1. Materials

Yacon roots (Smallanthus sonchifolius) were sourced from a local

market in the city of Curitiba, Brazil, and kept under refrigeration
up to 7 days. Just before the experiments, yacon was peeled and
cut into radial slices 2 mm thick. Previously to the convective dry-
ing, the slices were osmotically treated in a solution of sucralose

(Linea ), a sugar cane derivate with caloric rates near to zero.

2.2. Methods Fig. 2. Device used to determine specic heat and thermal conductivity: (a)
Thermal properties analyzer KD2-Pro; (b) sensor TR-1; (c) sensor SH-1.

2.2.1. Dehydration process

The slices were pretreated in an osmotic solution of sucralose in
order to minimize darkening degree, shrinkage and angular distor-
tion of yacon during convective drying. This procedure is widely
used [19, 20] in order to reduce the moisture content of the prod-
uct and/or improve its nutritional, sensorial and functional proper-
ties without changing its integrity [21].
Four beakers containing 140.0 0.5 g of 20% (w/w) concentra-
tion sucralose solution maintained at 30oC and an agitation rate
of 4 cm/s and 28.6 1.2 g of yacon slices were conditioned in a
thermostatic bath (Quimis, model Dubnoff Q-226M2) for 2 h. The
proportion between yacon and solution was 1:5 (w/w). The con-
vective drying was carried out for 3 h in a convective tray dryer
with forced ventilation (Fabbe, model 170), using two tempera-
tures, 60 oC and 80 oC.
The temperature variation of the slices was obtained in tripli-
cate using T type thermocouples and an acquisition system (Field
Logger, Novus). The sensors were placed at the edge and center
of the slices. The average moisture content was determined by
the gravimetric method [22].
ric specic heat given by the device, in mJ/m3 K, by the yacon spe-
cic mass, in kg/m3.
Specic mass was obtained by the liquid displacement method
[12], according to Fig. 3, using a test tube of 250 mL, distilled water
and yacon samples of 9.34 0.83 g. The samples were weighted in
an analytical scale and immersed inside the test tube containing
150 mL of water. The new volume considering the displacement
of water because of the yacon addition- was read and used to cal-
culate specic mass by Eq. (1).
m
q
2 1
V0  Vf

2.2.2. Thermophysical properties

Specic heat and thermal conductivity were determined by the
KD2 Pro multimeter (Decagon, USA), a fully portable thermal prop-
erties analyzer (Fig. 2) that uses the transient line heat source
method to measure thermal conductivity, resistivity, diffusivity
and specic heat between 50 oC and 150 oC. Sensor SH-1 is used
to determine volumetric specic heat within a range of 0.5 to 4 mJ/
m3 K and a 10% accuracy, while sensor TR-1 measures a range of
0.10 to 4 W/m K with a 10% accuracy between 0.2 and 0.4 W/m K
and 0.03 W/m K from 0.1 to 0.2 W/m K. Therefore, thermal con-
ductivity was provided directly by the properties analyzer, in W/
m K, while specic heat was obtained by multiplying the volumet- Fig. 3. Determination of specic mass by the liquid displacement method.
 C.A. Perussello et al. / International Journal of Heat and Mass Transfer 67 (2013) 11631169 1165

Fig. 4. Computational domain.

where q is the specic mass [kg/m3], m is the yacon mass [kg], V0 is DrC hm C eq  C in 0 < r < R if z 0; 0 < r < R if z
the initial water volume [m3] and Vf is the nal water volume [m3]. e and 0 < z < e if r R 9
Thermal diffusivity was calculated by:
and
k
a 2
@C
qCp2 0 in 0 < z < e if r 0; 10
@r
where Cp is the specic heat [J/kgK] and k is the thermal conductiv-
ity [W/mK]. where C0 is the moisture concentration in the beginning of the pro-
All the thermophysical properties were determined at 30 min cess [mol/m3] and Ceq is the equilibrium moisture concentration
drying intervals. These data were tted to empirical models ob- [mol/m3].
tained by non-linear regression using the minimization of the least The heat and mass transfer phenomena are conjugated by the
square function. These models describe the yacons thermophysical thermophysical properties, which are dependent on moisture con-
properties in function of moisture content or temperature. tent. The mathematical model was solved by the software COMSOL

Multiphysics 4.3, which uses the Finite Element Method (FEM) to
2.2.3. Mathematical modeling solve partial differential equations [24].
The computational domain is represented by a nite cylinder,
according to Fig. 4. 2.2.4. Heat and mass transfer coefcients
The heat and mass transports were considered in two dimen- The convective heat transfer coefcient, h [W/m2K], was calcu-
sions, radius (r) and width (z). The thermal and mass balances were lated according to Holman [25] by
written based on the Fouriers Equation and the Second Ficks Law, Nu  k1
respectively [23]: h 11
d
   
@T 1 @ @T @ @T where Nu is Nusselt number, k1 is the drying air thermal conductiv-
qCp kr k 3
@t r @r @t @z @z ity [W/m.K] and d is the yacon slice diameter [m].
Nu was calculated by Eq. (12) [26], a correlation between Rey-
and
     nolds number (Re) and Prandlt number (Pr), which is applied to
@C @ @C 1 @C @ @C the uid ow through cylinders, valid for Pr P 0.7 and
D 4
@t @r @r r @r @z @z 0.4 6 Re 6 4105:

where T is temperature [K], t is process time [s], q is specic mass Nu 0:683Re0:466 Pr 1=3 12
[kg/m3], Cp is specic heat [J/kg.K], k is thermal conductivity [W/
Re and Pr were calculated according to Incropera & Dewitt [27] by
m.K], C is the moisture concentration [mol/m3] and D is the diffu-
sion coefcient [m/s2]. q1 m1 d
Re 13
The initial and boundary conditions for the heat transfer were l1
dened as: homogeneous temperature in the beginning of the pro-
cess (Eq. (5)), convection on the surface of the material (Eq. (6)) and
and null heat ux in the symmetry region (Eq. (7)): Cp1 l1
Pr 14
T T 0 for t t 0 in 0 < r < R and 0 < z < e; 5 k1
where l1 is the drying air viscosity [Pas], v1 is the velocity [m/s]
krT hT 1  T in 0 < r < R if z e and 0 < z < e if r R 6 and k1 is the thermal conductivity [W/mK].
and The convective mass transfer coefcient, hm [m/s], was calcu-
lated according to Holman [25] by
@T
0 in 0 < z < e if r 0 7 h
@r hm  2=3 15
a1
where T0 is the initial temperature [K], t0 is the initial process time, q1 Cp1 D1
T1 is the drying air temperature [K], R is the slice radius [m] and e is
the slice width [m]. where a1 is the air thermal diffusivity [m2/s] and D1 is the water
The initial and boundary conditions for the mass transfer were diffusivity on air [m2/s], available in Incropera & Dewitt [27].
dened as: homogeneous moisture content in the beginning of the The diffusion coefcient (D) was obtained by an inverse meth-
process (Eq. (8)), convective condition on the surface of the mate- od, called Differential Evolution Optimization [28], using a compu-
rial (Eq. (9)) and null mass ux in the symmetry region (Eq. (10)): tation code in Matlab. The numerical simulation was carried out
within an estimated interval for D between 109 and 1012 m2/s,
C C 0 for t t 0 in 0 < r < R and 0 < z < e; 8 typical for food products [2931].
1166 C.A. Perussello et al. / International Journal of Heat and Mass Transfer 67 (2013) 11631169

Fig. 5. Yacon (a) specic mass, (b) specic heat, (c) thermal conductivity and (d) thermal diffusivity versus moisture content during convective drying.

2.2.5. Statistical analysis

Table 1
The statistical analysis for the heat and mass transfer coef- Equations tted to the thermophysical properties of yacon in function of moisture
cients was conducted by the Tukey test, in a 95% condence inter- content.

val (p 6 0.05), using the software Statistica 7.0.
Property Equation R2
3
Specic mass (kg/m ) q(X) = 1525.18 466.07  (1  exp(X/ 0.9896
2.2.6. Centesimal composition of yacon 0.9325))
The centesimal composition of yacon in natura was analyzed o
Specic heat (J/kg C) Cp(X) = 433 ln(X) + 2959 0.9660
according to standard techniques, which can be found in Matissek Thermal conductivity (W/ k(X) = 0.25 + 0.2594  (1  exp(X/ 0.9883
[23]. The analysis of moisture content was conducted by the moC) 1.0034))
Thermal diffusivity (m2/s) a(X) = 1.0e7 + 2.8e8  (1  exp(X)) 0.9023
gravimetric method. The protein analysis was carried out by the

Fig. 6. Yacon (a) specic mass, (b) specic heat, (c) thermal conductivity and (d) thermal diffusivity versus temperature during convective drying.
 C.A. Perussello et al. / International Journal of Heat and Mass Transfer 67 (2013) 11631169
Fig. 7. Temperature versus time during the convective drying of yacon conducted
at (a) 80 oC and (b) 60 oC.
Kjeldahl digestion method. The fat evaluation was obtained by
continuum extraction in Soxhlet type equipment and the ashes
analysis or xed mineral residue was carried out by the mass loss
through the incineration of the sample in a mua stove at 550 C.
Total carbohydrates were calculated by difference. All analyzes
were conducted in triplicate.
3. Results and discussion
Figs. 5 and 6 present the thermophysical properties of yacon
during the convective drying conducted for 3 h, plotted in function
of moisture content and temperature, respectively. According to
Fig. 5, the results are the same for a given moisture content, regard-
less of the drying temperature. When plotted in function of tem-
perature (Fig. 6), the results do not present a tendency, that is,
the thermophysical properties depend much more on the moisture
content than on temperature. In fact, since waters thermophysical
properties are very different from those of the other components
proteins, carbohydrates, fats and minerals its inuence on ther-
mophysical properties of foods is signicant. It is known that
specic heat, thermal conductivity and thermal capacity increase
with moisture content. Thermal conductivity is more dependent
on moisture content than on temperature, which is usual in foods
of high moisture content [32]. In this study, specic mass varied
from 1037 to 1644 kg/m3, decreasing with the product water frac-
tion. As the drying proceeded, specic heat (1304 to 3919 J/kgoC),
thermal conductivity (0.21 to 0.52 W/moC), and thermal diffusivity
Fig. 8. Temperature prole of the yacon slices after 10 min of convective drying conducted at (a) 80 oC and (b) 60 oC.
1167
Fig. 9. Moisture content versus time during the convective drying of yacon.
(9.69e8 to 1.30e7 m2/s) decreased. Table 1 shows the tted
mathematical models by nonlinear regression used in Fig. 5, which
describe the measured thermophysical properties of yacon as a
function of its moisture content.
The theoretical drying model described in Section 2.2.3 was
implemented and solved by the FEM providing the results pre-
sented in Figs. 710. The heat and mass transfer coefcients as-
sumed higher values to the drying process carried out at 80 oC,
as expected, as presented in Table 2.
Fig. 7 presents the temperature variation of the yacon slices
during convective drying. The determination coefcients between
experimental and numerical results are high (R2 > 0.97) and the
differences can be attributed to the onoff temperature controller
of the tray dryer. Because of this kind of control, there is a variation
in the drying air temperature along the process, resulting in a heat-
ing prole of slices which is different than that obtained in an ideal
condition, as predicted numerically.
Fig. 8 illustrates the temperature prole of the yacon slices after
10 min of drying. After this time interval, there is still a signicant
temperature difference between center and edge of the slices. The
thermal equilibrium was achieved after 45 min for 80 oC and
80 min for 60 oC, as can be observed in Fig. 8.
Fig. 9 illustrates the satisfactory agreement between numerical
and experimental results for the average moisture content varia-
tion of the yacon slices during the convective drying. Both drying
curves exhibit the same behavior, presenting a constant drying rate
period followed by a decreasing one. The mass transfer is faster for
1168 C.A. Perussello et al. / International Journal of Heat and Mass Transfer 67 (2013) 11631169

Fig. 10. Moisture content prole of the yacon slices after 180 min of convective drying conducted at (a) 60 oC and (b) 80 oC.

Table 2 Conclusion
Heat and mass transfer coefcients for the convective drying.
Thermophysical properties of yacon, such as specic mass, spe-
Drying Pr Re Nu h (W/mK) hm (m/s) D (m2/s)
temperature (oC) cic heat, thermal conductivity and thermal diffusivity, were ob-
tained experimentally. Empirical correlations between these
60 0.70a 830b 13.88b 9.60b 1.04e2a 5.79e11b
80 0.72a 847a 14.13a 9.96a 1.05e2a 2.37e10a results and the product moisture content were obtained. These
data were used in the simulation of a 2D axysimmetric transient
a,b
averages from the same column with different characters are statistically dif-
and conjugated heat and mass transfer model. The satisfactory
ferent (p 6 0.05).
agreement between numerical and experimental data for moisture
content and temperature indicates the validity of the results of
thermophysical properties obtained for yacon. Considering there
Table 3
Centesimal composition of yacon in natura.
is no compilation of data on thermophysical properties for this
product, and that yacon is consumed primarily in dried form, this
Component (%) This work [18] [33] [34] [35]
work represents an important contribution to the studies related
Moisture w.b. 89.85 4.18 88.68 1.02 89.8 1.92 90.63 86.490.2 to the optimization of thermal processes and the design of efcient
Proteins 0.53 0.06 0.26 0.12 0.45 0.03 0.33 0.30.5 dryers for this tuber.
Fats 0.57 0.30 0.07 0.04 0.06 0.01 <0.10 0.10.5
Minerals 0.31 0.05 0.34 0.00 0.34 0.02 0.39 ND
Carbohydrates 8.88 4.33 ND ND ND ND
Acknowledgements
ND = not determined.

80 oC, as expected. According both to the numerical and experi-
mental results, the equilibrium moisture content (0.0204 kg/kg
for 60 oC and 0.0129 kg/kg for 80 oC, respectively) was not achieved
until 3 h of drying, that is, there is still a moisture gradient be-
tween center and edge of the slices (Fig. 10). However, the desired
value of water activity (0.4) was achieved in 180 and 50 min,
respectively, corresponding to a moisture content of 0.59 and
0.56 kg/kg.
The validation of the numerical results indicates the reliability
of the thermophysical properties obtained herein. It is well know
that thermophysical properties of foods vary strongly with the
chemical composition especially water content. These properties
vary continuously during drying processes, since moisture content
is being reduced. The differences in these properties rates between
the beginning and end of a drying process are very important, as
could be seen in Fig. 7. Considering that the thermophysical prop-
erties are directly involved in the governing equations of heat and
mass transfer, any inadequacy in these rates can lead to erroneous
results regarding to moisture and temperature proles. Therefore,
the experimental thermophysical properties can be considered val-
idated if a satisfactory comparison between simulated and experi-
mental results of the drying theoretical models is obtained.
It is important to mention that the empirical models tted to
specic mass, specic heat, thermal conductivity and thermal dif-
fusivity of yacon in function of moisture content can be used with
adequate precision, even if it is applied to tubers cultivated in other
regions and conditions, given the data presented in Table 3 show
that the variations of moisture content between yacon roots ob-
tained from different sources are not signicant.
The authors would like to thank CAPES (Brazil) for the scholar-
ship granted to the rst author.
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