Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

2010 ◽  
Vol 5 (2) ◽  
pp. 672-679 ◽  
Author(s):  
Alok Saxena ◽  
Tanushree Maity ◽  
P. S. Raju ◽  
A. S. Bawa
Keyword(s):  
Degradation Kinetics ◽  
Hot Air Drying ◽  
Total Carotenoids ◽  
Air Drying ◽  
Artocarpus Heterophyllus ◽  
Hot Air ◽  
Kinetics Of

scholarly journals Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying

LWT ◽  
2013 ◽  
Vol 50 (1) ◽  
pp. 172-176 ◽  
Author(s):  
Engin Demiray ◽  
Yahya Tulek ◽  
Yusuf Yilmaz
Keyword(s):  
Ascorbic Acid ◽  
Degradation Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of ◽  
Β Carotene

Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)

2007 ◽  
Vol 79 (4) ◽  
pp. 1460-1466 ◽  
Author(s):  
A. Vega ◽  
P. Fito ◽  
A. Andrés ◽  
R. Lemus
Keyword(s):  
Mathematical Modeling ◽  
Drying Kinetics ◽  
Bell Pepper ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

2011 ◽  
Vol 17 (4) ◽  
pp. 319-330 ◽  
Author(s):  
R. Pedreschi ◽  
I. Betalleluz-Pallardel ◽  
R. Chirinos ◽  
C. Curotto ◽  
D. Campos
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Hot Air Drying ◽  
Total Carotenoids ◽  
Air Drying ◽  
Drying Temperature ◽  
Residual Content ◽  
Microwave Cooking ◽  
Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

scholarly journals CONVECTIVE HOT AIR DRYING KINETICS OF RED BEETROOT IN THIN LAYERS

2020 ◽  
Vol 14 ◽  
Author(s):  
Abhishek Dasore ◽  
Tarun Polavarapu ◽  
Ramakrishna Konijeti ◽  
Naveen Puppala
Keyword(s):  
Drying Kinetics ◽  
Thin Layers ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

Heat Transfer Characteristics and Kinetics of Camellia oleifera Seeds During Hot-Air Drying

2019 ◽  
Vol 12 (3) ◽  
Author(s):  
Dan Huang ◽  
Yuchao Tao ◽  
Wei Li ◽  
S. A. Sherif ◽  
Xiaohong Tang
Keyword(s):  
Heat Transfer ◽  
Camellia Oleifera ◽  
Heat Transfer Characteristics ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Rate Period ◽  
Kinetics Of

Abstract The heat transfer characteristics and kinetics of Camellia oleifera seeds under hot-air drying were investigated at different temperatures (40, 60, and 80 °C) and loading densities (0.92, 1.22, and 1.52 g/cm2) with a constant air velocity of 1 m/s. Twelve common drying kinetic models were selected to fit the experimental data. The most suitable model was chosen to describe the hot-air drying process of C. oleifera seeds and help in its optimization. The results showed that the drying temperature has a significant influence on the hot-air drying characteristics of C. oleifera seeds. As the drying air temperature increases, the drying time decreases. The effect of the loading density on the drying characteristics of C. oleifera seeds is much smaller than that of temperature. With the increase in the loading density, the drying time slightly increases. The hot-air drying curve of C. oleifera seeds consists of a very short acceleration rate period at the beginning and a long falling rate period, indicating that the drying of C. oleifera seeds is mainly controlled by the diffusion of moisture inside the material. An effective moisture diffusion coefficient of C. oleifera seeds was estimated to range from 0.81256 × 10−9 to 3.28496 × 10−9 m2/s within the temperature range studied. The average activation energy was 28.27979 kJ/mol. The logarithmic model was found to be the best model to describe the kinetics of hot-air drying of C. oleifera seeds.

The Drying Kinetics of Natural Rubber Sheets under Hot-Air Drying with Forced Convection: Experiments and Modeling

2013 ◽  
Vol 844 ◽  
pp. 154-157
Author(s):  
Warit Werapun ◽  
Yutthapong Pianroj ◽  
Pinpong Khongchana
Keyword(s):  
Natural Rubber ◽  
Linear Regression Analysis ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Heat Sources ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Liquid Petroleum Gas ◽  
Kinetics Of

This study investigated the drying kinetics of the natural rubber sheets under hot air drying, with various heat sources, and included modeling of the kinetics. The heat was generated by combustion, either of charcoal briquettes from coconut shell (biomass) or of liquid petroleum gas (LPG). The hot air entering the drying chamber had its initial temperature controlled at 40, 50, or 60 Centigrade. Five rubber sheets within the chamber were observed during their drying. Howerver, in the case of biomass, the fuctuation of temperature due to charcoal adding. Therfore, the non-linear regression analysis was performed only LPG data with a Weibull distribution and a Modified Handerson and Pabis. They represented the drying kinetics with parametric fits; moreover, an effective diffusion coefficient was determined for each experimental condition.

Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Saber Chemkhi ◽  
Féthi Zagrouba
Keyword(s):  
Experimental Data ◽  
Food Product ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Desorption Isotherms ◽  
Gab Model ◽  
Kinetics Of ◽  
Correlation Factors ◽  
Potato Slices

In this study, we are interested in a thermo-physic characterisation during hot air drying of one food product: the potato. The drying kinetics of potato slices are determined at three temperatures and three air velocities. The evolution of the density and the material shrinkage are determined and commented. We finish with the equilibrium moisture relations for the product. From experimental data, we have modeled the desorption isotherms using the GAB model. From the results, we notice that this model perfectly describes the measures with correlation factors superior to 97%. A thermodynamic analysis of isotherms has been made: the heat of sorption is calculated; the entropy of sorption has also been determined and has been commented.

Sign in / Sign up

Export Citation Format

Share Document