Power ultrasound as a pretreatment to convective drying of mulberry (Morus alba L.) leaves: Impact on drying kinetics and selected quality properties

The main aim of this work was to assess the influence of power ultrasound on mass transfer process during convective drying of a low porosity product submitted to different acoustic energy levels. Drying kinetics of carrot cubes (side 8.5 mm) were carried out at 40 °C and 1 m/s applying different electric power levels to the ultrasonic transducer: 0, 10, 20, 30, 40, 50, 60, 70, 80 and 90 W. Drying kinetics were modelled considering the diffusion theory. From the results, a significant (p<0.05) influence of power ultrasound application on drying kinetics of carrot cubes was found. Drying rate increased as the electric power applied got higher. The influence was only observed above an acoustic energy threshold, which corresponded to an electric power applied to the transducer of 20-30 W. From this threshold, a linear relationship was found between the average effective moisture diffusivity or the mass transfer coefficient and the electric power applied to the transducer.

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

10.3728/icultrasonics.2007.vienna.1411_mulet ◽

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

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Mathematical modeling of pequi pulp drying and effective diffusivity determination

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v21n7p493-498 ◽

2017 ◽

Vol 21 (7) ◽

pp. 493-498 ◽

Cited By ~ 3

Author(s):

Elisabete P. de Sousa ◽

Rossana M. F. de Figueirêdo ◽

Josivanda P. Gomes ◽

Alexandre J. de M. Queiroz ◽

Deise S. de Castro ◽

...

Keyword(s):

Experimental Data ◽

Effective Diffusivity ◽

Drying Kinetics ◽

Convective Drying ◽

Drying Time ◽

Air Speed ◽

Drying Curves ◽

Increasing Temperature ◽

Kinetics Of ◽

Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

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Convective Drying Kinetics of Polymer Strip Films Loaded with a BCS Class II Drug

AAPS PharmSciTech ◽

10.1208/s12249-018-1241-7 ◽

2019 ◽

Vol 20 (2) ◽

Cited By ~ 2

Author(s):

A. T. Naseri ◽

E. Cetindag ◽

J. Forte ◽

E. Bilgili ◽

Rajesh N. Davé

Keyword(s):

Class Ii ◽

Drying Kinetics ◽

Convective Drying ◽

Bcs Class Ii ◽

Kinetics Of

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Investigation of ultrasound-assisted convective drying process on quality characteristics and drying kinetics of zucchini slices

Heat and Mass Transfer ◽

10.1007/s00231-019-02573-6 ◽

2019 ◽

Vol 55 (8) ◽

pp. 2153-2163 ◽

Cited By ~ 3

Author(s):

Niloufar Bagheri ◽

Somayeh Taghian Dinani

Keyword(s):

Quality Characteristics ◽

Drying Kinetics ◽

Convective Drying ◽

Drying Process ◽

Ultrasound Assisted ◽

Kinetics Of

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Optimization of Drying Kinetics and Quality Parameters of Broccoli Florets

International Journal of Food Engineering ◽

10.2202/1556-3758.2181 ◽

2011 ◽

Vol 7 (2) ◽

Cited By ~ 8

Author(s):

Andrea V Mahn ◽

Paola Antoine ◽

Alejandro Reyes

Keyword(s):

Antioxidant Activity ◽

Air Temperature ◽

Flow Rate ◽

Air Flow ◽

Radical Scavenging ◽

Particle Diameter ◽

Drying Kinetics ◽

Convective Drying ◽

Air Flow Rate ◽

Drying Time

Drying kinetics of broccoli florets in a tunnel dryer was studied. Effective moisture diffusivity (Deff) and activation energy for moisture diffusion (E0) were estimated. The effect of air temperature, air flow rate and particle size on antioxidant capacity, greenness and texture were calculated through a 23 factorial design. Air flow rate and temperature significantly affected drying time. Deff fluctuated between 2.82 x 10-10 and 2.00 x 10-9 (m2/s), and E0 was around 42 KJ/mol, agreeing with values reported in literature. The maximum antioxidant activity was obtained at 60°C, air flow rate of 4 m/s and 1.5 cm particle diameter, resulting in a 70 percent reduction in free radical scavenging ability and a 29 percent increase in total reductive capability. Air temperature had significant effect on greenness, and air flow rate significantly affected texture. The optimization of convective drying of broccoli allows maximizing antioxidant activity and minimizing cost by saving energy and time.

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Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs

International Journal of Food Engineering ◽

10.1515/ijfe-2012-0020 ◽

2013 ◽

Vol 9 (2) ◽

pp. 187-196 ◽

Cited By ~ 8

Author(s):

Juliana M. Silva ◽

Muriel G. Cantu ◽

Vera Rodrigues ◽

Marcio A. Mazutti

Keyword(s):

Experimental Data ◽

Moisture Content ◽

Osmotic Dehydration ◽

Sucrose Concentration ◽

Drying Kinetics ◽

Soluble Solids ◽

Convective Drying ◽

Final Time ◽

Osmotic Treatment ◽

Kinetics Of

AbstractThis work evaluated the effects of osmotic dehydration on convective drying kinetics of figs. It used the experimental design methodology to evaluate the influence of sucrose concentration, temperature and time on the amount of total soluble solids (TSS) and moisture content of the figs. After the osmotic dehydration, it evaluated the convective drying kinetics at temperatures from 55 to 75°C. A mathematical model was employed to fit the experimental data. From the experimental data of the osmotic dehydration, it was seen that the moisture content of the figs after the treatment was closely related to the amount of TSS of the figs. Low moisture content and high TSS content were obtained for a narrow range of independent variables comprised between 55–60°C, 55–63 wt% and 260–280 min for temperature, sucrose concentration and exposure time, respectively. In the convective drying kinetics of the figs, there were no verified significant differences in the final time of drying of non-treated and osmotically dehydrated figs. However, the shrinkage was considerably reduced in the osmotically treated figs. The use of osmotic treatment enables the obtainment of figs softer than the simple use of convective drying without changing the final time of drying.

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