Quality retention in pumpkin powder dried by combined microwave-convective drying

2021 ◽  
Author(s):  
Gökçen İzli ◽  
Gulcin Yildiz ◽  
Senel Ecem Berk
Keyword(s):  
Convective Drying ◽  
Quality Retention ◽  
Pumpkin Powder

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Convective drying of lemon peel assisted by power ultrasound: influence of ultrasonic power applied

2007 ◽  
Author(s):  
Antonio Mulet ◽  
Juan A. Cárcel ◽  
Susana De la Fuente-Blanco ◽  
Enrique Riera-Franco de Sarabia ◽  
José V. García-Pérez
Keyword(s):  
Convective Drying ◽  
Ultrasonic Power ◽  
Power Ultrasound ◽  
Lemon Peel

Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating

2015 ◽  
Vol 11 (4) ◽  
pp. 282-291 ◽  
Author(s):  
Pandian Arjun ◽  
Deepak Semwal ◽  
Ruchi Badoni Semwal ◽  
Satyendra Prasad Mishra ◽  
Anita Blessy Vijayan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Quality Retention ◽  
Life Improvement ◽  
Fresh Cut

scholarly journals Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Apple Slices ◽  
Artificial Neural ◽  
Drying Technology

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.

scholarly journals Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 490
Author(s):  
Alioune Diop ◽  
Jean–Michel Méot ◽  
Mathieu Léchaudel ◽  
Frédéric Chiroleu ◽  
Nafissatou Diop Ndiaye ◽  
...  
Keyword(s):  
Regression Models ◽  
Convective Drying ◽  
Color Changes ◽  
Ripening Time ◽  
Physico Chemical ◽  
C 30 ◽  
The Impact

The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.

scholarly journals Energetic and exergetic analysis of a convective drier: A case study of potato drying process

2020 ◽  
Vol 5 (1) ◽  
pp. 563-572
Author(s):  
Iman Golpour ◽  
Mohammad Kaveh ◽  
Reza Amiri Chayjan ◽  
Raquel P. F. Guiné
Keyword(s):  
Energy Consumption ◽  
Research Work ◽  
Specific Energy Consumption ◽  
Exergy Efficiency ◽  
Operating Conditions ◽  
Energy Utilization ◽  
Convective Drying ◽  
Drying Time ◽  
Energy And Exergy ◽  
Exergy Losses

AbstractThis research work focused on the evaluation of energy and exergy in the convective drying of potato slices. Experiments were conducted at four air temperatures (40, 50, 60 and 70°C) and three air velocities (0.5, 1.0 and 1.5 m/s) in a convective dryer, with circulating heated air. Freshly harvested potatoes with initial moisture content (MC) of 79.9% wet basis were used in this research. The influence of temperature and air velocity was investigated in terms of energy and exergy (energy utilization [EU], energy utilization ratio [EUR], exergy losses and exergy efficiency). The calculations for energy and exergy were based on the first and second laws of thermodynamics. Results indicated that EU, EUR and exergy losses decreased along drying time, while exergy efficiency increased. The specific energy consumption (SEC) varied from 1.94 × 105 to 3.14 × 105 kJ/kg. The exergy loss varied in the range of 0.006 to 0.036 kJ/s and the maximum exergy efficiency obtained was 85.85% at 70°C and 0.5 m/s, while minimum exergy efficiency was 57.07% at 40°C and 1.5 m/s. Moreover, the values of exergetic improvement potential (IP) rate changed between 0.0016 and 0.0046 kJ/s and the highest value occurred for drying at 70°C and 1.5 m/s, whereas the lowest value was for 70°C and 0.5 m/s. As a result, this knowledge will allow the optimization of convective dryers, when operating for the drying of this food product or others, as well as choosing the most appropriate operating conditions that cause the reduction of energy consumption, irreversibilities and losses in the industrial convective drying processes.

scholarly journals Development of a New Sensor Module for an Enhanced Fuel Flexible Operation of Biomass Boilers

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 661
Author(s):  
Martin Meiller ◽  
Jürgen Oischinger ◽  
Robert Daschner ◽  
Andreas Hornung
Keyword(s):  
Particle Size ◽  
Bulk Material ◽  
Detection System ◽  
Wood Chips ◽  
Convective Drying ◽  
Characteristic Functions ◽  
Biomass Combustion ◽  
Fuel Flexibility ◽  
Sensor Module ◽  
Over Time

The heterogeneity of biogenic fuels, and especially biogenic residues with regard to water and ash content, particle size and particle size distribution is challenging for biomass combustion, and limits fuel flexibility. Online fuel characterization as a part of process control could help to optimize combustion processes, increase fuel flexibility and reduce emissions. In this research article, a concept for a new sensor module is presented and first tests are displayed to show its feasibility. The concept is based on the principle of hot air convective drying. The idea is to pass warm air with 90 °C through a bulk of fuel like wood chips and measure different characteristics such as moisture, temperatures and pressure drop over the bulk material as a function over time. These functions are the basis to draw conclusions and estimate relevant fuel properties. To achieve this goal, a test rig with a volume of 0.038 m3 was set up in the laboratory and a series of tests was performed with different fuels (wood chips, saw dust, wood pellets, residues from forestry, corn cobs and biochar). Further tests were carried out with conditioned fuels with defined water and fines contents. The experiments show that characteristic functions arise over time. The central task for the future will be to assign these functions to specific fuel characteristics. Based on the data, the concept for a software for an automated, data-based fuel detection system was designed.

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