S. Singh et M. Kulshreshtha, MATHEMATICAL-MODELING OF JUICE EXPRESSION FROM CARROTS UNDER UNIAXIALCOMPRESSION, Journal of food engineering, 27(3), 1996, pp. 323-336
A mathematical model was developed to describe the juice expression pr
ocess from a saturated bed of a solid-liquid system. The model was bas
ed on a fundamental mass balance. The cake permeability was considered
dependent on bed porosity which itself was described as an empirical
function of pressure. The cake deformation was accounted for by consid
ering the juice expression to be a moving boundary problem. The model
was solved on a digital computer by a finite difference numerical tech
nique. Carrot pulp was pressed in a test cylinder at three pressures (
1.15, 2.31 and 3.46 MPa) and different pressing times up to 20 min. Da
rn on juice recovery and cake deformation were collected to validate t
he model. The experimental data for juice recovery were used to estima
te the parameters of the model using non-linear parameter estimation.
The model predictions of juice recovery and cake deformation compared
satisfactorily with the experimental data.