Microwave assisted fluidized bed drying of red bell pepper: Drying kinetics and optimization of process conditions using statistical models and response surface methodology

Microwave-assistance was used to increase the degumming efficiency in flax water retting. Different pre-soaking times, microwave times, and microwave power were investigated in this study. The relationships between degumming rate and process parameters were established via response surface methodology (RSM). The optimum process parameters were a pre-soaking time of 25.5 h, a microwave time of 18.5 min, and a microwave power setting of 570 W. Under these optimal conditions, the degumming rate was 83.85% ± 1.13%, which was 1.33 times higher than that of natural hot water retting (P < 0.05). Moreover, the tensile properties and color of the resulting fibers showed that they had tensile properties similar to those of the natural hot water retting fibers. However, the color values for the natural hot water retting fibers were higher than those of the fibers treated with microwave-assisted flax water retting.

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Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2020.102541 ◽

2020 ◽

Vol 66 ◽

pp. 102541

Author(s):

Yarrakula Srinivas ◽

Santhi Mary Mathew ◽

Anjineyulu Kothakota ◽

Nukasani Sagarika ◽

R. Pandiselvam

Keyword(s):

Essential Oil ◽

Fluidized Bed ◽

Process Optimization ◽

Drying Kinetics ◽

Microwave Assisted ◽

Fluidized Bed Drying

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Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms

International Journal of Food Engineering ◽

10.1515/ijfe-2012-0063 ◽

2014 ◽

Vol 10 (1) ◽

pp. 167-181 ◽

Cited By ~ 17

Author(s):

Masoud Hashemi Shahraki ◽

Seid Mahdi Jafari ◽

Mana Mashkour ◽

Ebrahim Esmaeilzadeh

Keyword(s):

Genetic Algorithms ◽

Response Surface Methodology ◽

Response Surface ◽

Fluidized Bed ◽

Sesame Seed ◽

Air Velocity ◽

Drying Time ◽

Sesame Seeds ◽

Color Changes ◽

Fluidized Bed Drying

Abstract Optimization of fluidized bed drying of sesame seeds was done by response surface methodology (RSM) and genetic algorithms (GA). Effect of drying parameters (drying temperature (40, 50, 60°C), drying time (60, 120, 180 min), air velocity (1, 1.5, 2 m/s) and bed depth of dryer (1–3 cm) was investigated based on the quality attributes of dried seeds. These factors were optimized with respect to the moisture ratio, color indices, and texture parameters (hardness and fracturability). The obtained models showed very well fitness with experimental data. The coefficients of resulting models with RSM were further optimized using GA. It was revealed that GA-optimized models have better fitness with the experimental results than RSM models. Our results suggest that sesame seed dried in 40–45°C for 115–120 min with 1 m/s air velocity had the lowest moisture content and color changes and the best texture.

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