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 Estimation of Moisture Ratio and Specific Energy Consumption for Apple Slices Drying by Convective and Microwave Methods using Neural Network Modeling

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

Abstract Two different drying methods were applied for dehydration of apple, i.e., convection drying (CD) and microwave drying (MD). The process of convection 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 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 microwave drying technology enhanced the drying rate when compared with convective drying significantly. Effective diffusivity 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 Ea values of convective drying and microwave drying were 122.28- 125 kJ/mol and 14.01- 15.03 W/g respectively. The MD had the lowest SEC as compared to CD drying methods. According to ANN results, the best values for predication of MR in CD and MD were 0.9993 and 0.9990, respectively.

The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Jan Piecko ◽  
Dorota Konopacka ◽  
Monika Mieszczakowska-Frąc ◽  
Dorota Kruczyńska
Keyword(s):  
Reference Method ◽  
Raw Material ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Microwave Method ◽  
Nutritional Values ◽  
Vacuum Microwave ◽  
Challenges And Opportunities ◽  
Dried Fruit

Abstract In Poland, Amelanchier berries are of considerable interest to both consumers and potential producers, which presents marketing challenges and opportunities. An attempt was made to preserve Amelanchier berries using a vacuum-microwave method of drying in order to determine its usefulness for producing microbiologically stable dried fruit with a high nutritional values. The berry variety “Prince William” (Amelanchier canadensis) was chosen as the experimental material. Vacuum-microwave drying was performed in two variants: (convective drying [CD] + vacuum microwave method [VMW]) after convective pre-drying of fruit and (VMW) without pre-drying. Unassisted CD was used as the reference method. Application of a vacuum-microwave drying method to Amelanchier berries makes it possible to obtain a stable preserved product of high-quality, yielding moderate shrinkage and good retention of bioactive compounds. An optimized method of vacuum-microwave drying, applied directly to frozen fruit, allows the retention of 70 % of cyanidin glycosides present in the raw material.

scholarly journals Comparative Study of Hot Air Drying and Microwave Drying for Dewatered Sludge

2021 ◽  
Author(s):  
Wittawat Wulyapash ◽  
Awassada Phongphiphat ◽  
Sirintornthep Towprayoon
Keyword(s):  
Microwave Power ◽  
Specific Energy Consumption ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Hot Air ◽  
Air Temperatures ◽  
Dewatered Sludge ◽  
Dried Sludge ◽  
Seafood Processing

Abstract Large amounts of sludge are generated from wastewater treatment in seafood processing industries. Most of the dewatered sludge in Thailand is not utilized and disposed by landfilling. The dried sludge utilization as refuse-derived fuel (RDF) is an alternative solution due to the gross calorific value (GCV), which is greater than 21.9 MJ/kg. However, the key obstacle is its high moisture content of 87.4% (wet basis). Therefore, drying methods using hot air and microwave techniques were investigated for preparing dried sludge. The effects of hot air temperatures (100-150 °C) and microwave power levels (100-800 W) were compared on drying kinetics, specific energy consumption (SEC), and characteristics of the dried products. The results showed that drying times were decreased by increasing the hot air temperatures. In the same way, the increase in microwave power levels decreased the drying time. The application of microwaves contributed to reducing the drying time by more than 46% compared to the hot air. The reduction of drying times resulted in the saving SEC. The GCV of the dried sludge decreased with the decrease in the volatile matter (VM) due to the high component of VM as 79.5-80.3% (dry ash-free basis). The sludge dried by the microwaves showed a lower GCV than the hot air products. However, dried sludges still had high GCV (≥ 20.8 MJ/kg). Furthermore, the minimal variation of the product characteristics demonstrated that the microwave technique could be applied as an alternative drying method with a rapid process compared to the conventional hot air technique.

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

scholarly journals Determination of Various Drying Methods’ Impact on Odour Quality of True Lavender (Lavandula angustifolia Mill.) Flowers

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2900 ◽  
Author(s):  
Łyczko ◽  
Jałoszyński ◽  
Surma ◽  
García-Garví ◽  
Carbonell-Barrachina ◽  
...  
Keyword(s):  
Solid Phase ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Sensory Panel ◽  
Lavandula Angustifolia ◽  
Preservation Method ◽  
Vacuum Microwave

True lavender flowers (Lavandula angustifolia Mill.) is a critical source of essential oils and a flavouring agent used in numerous industries like foods, cosmetics and pharmaceuticals. Its main volatile constituents are linalool and linalyl acetate, which are commonly considered as main odour-active constituents (OACs). Nevertheless, the quality of true lavender flowers is highly dependent on its post-harvest treatment, mainly the preservation method. Recognising that drying is the most frequently used preservation method, the influence of various drying methods, including convective drying (CD) at 50, 60 and 70 °C, vacuum-microwave drying (VMD) with powers 240, 360 and 480 W and combined convective pre-drying at 60 °C followed by vacuum-microwave finish-drying with power 480 W (CPD-VMFD), on the quality of true lavender flowers was verified. The evaluation of influence was carried out by HS-SPME(HS, solid-phase microextraction), GC-MS, GC-MS-O (gas chromatography–mass spectrometry–olfactometry) techniques. Moreover, the sensory panel has assessed the sample odour quality. As a result, the optimal drying methods regarding the requirements for products were established. Overall, for total essential oil recovery, CD at 50 °C is the optimal drying method, while for odour quality concerning the sensory panel evaluation, VMD with power 360 W combined CPD-VMFD and CD at 50 °C is the optimal drying method.

scholarly journals Drying characteristics of eggplant (Solanum melongena L.) slices under microwave-convective drying

2016 ◽  
Vol 62 (No. 4) ◽  
pp. 170-178 ◽  
Author(s):  
R.A. Chayjan ◽  
M. Kaveh
Keyword(s):  
Air Temperature ◽  
Microwave Power ◽  
Specific Energy Consumption ◽  
Solanum Melongena ◽  
Moisture Diffusivity ◽  
Moisture Ratio ◽  
Convective Drying ◽  
Air Velocity ◽  
Drying Time ◽  
Thin Layer Drying

A laboratory scale microwave-convection dryer was used to dry the eggplant fruit, applying microwave power in the range of 270–630 W, air temperature in the range of 40–70°C and air velocity in the range of 0.5–1.7 m/s. Six mathematical models were used to predict the moisture ratio of eggplant fruit slices in thin layer drying. The results showed that the Midilli et al. model had supremacy in prediction of turnip slice drying behavior. Minimum and maximum values of effective moisture diffusivity (D<sub>eff</sub>) were 1.52 × 10<sup>–9</sup> and 3.39 × 10<sup>–9</sup> m<sup>2</sup>/s, respectively. Activation energy values of eggplant slices were found between 13.33 and 17.81 kJ/mol for 40°C to 70°C, respectively. The specific energy consumption for drying eggplant slices was calculated at the boundary of 86.47 and 194.37 MJ/kg. Furthermore, in the present study, the application of Artificial Neural Network (ANN) for predicting the drying rate and moisture ratio was investigated. Microwave power, drying air temperature, air velocity and drying time were considered as input parameters for the model.

scholarly journals Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source

2020 ◽  
Vol 12 (9) ◽  
pp. 3660 ◽  
Author(s):  
Anubhav Pratap Singh ◽  
Ronit Mandal ◽  
Maryam Shojaei ◽  
Anika Singh ◽  
Przemysław Łukasz Kowalczewski ◽  
...  
Keyword(s):  
Panel Study ◽  
Microwave Drying ◽  
Drying Methods ◽  
Brewing Industry ◽  
Drying Time ◽  
Overall Acceptability ◽  
Process Waste ◽  
Spent Grains ◽  
Energy And Exergy Analysis ◽  
Drying Technology

Brewers’ spent grains (BSGs) are the most important by-product of the brewing industry and are rich in protein and fiber. However, abundant amounts of BSGs are discarded annually worldwide. This project aimed to employ and compare innovative drying techniques to introduce snacks with protein sources derived from leftover BSGs. This study explored the dehydration kinetics of BSGs and the effect of three different drying methods—oven drying (OD), freeze drying (FD), and vacuum microwave drying (VMD)—on their protein content and functionality. Then, an energy and exergy analysis for the drying methods was given. Accordingly, a snack product (baked chips) using the dehydrated BSGs was developed by a sensory panel study to assess consumer acceptability of the final products. It was found that the VMD process took less drying time (48 min) compared to OD (50 min), with higher effectiveness as a drying process. VMD-treated BSG also showed moderate protein functionality and the highest overall acceptability when used in baked chips. Thus, VMD might be used as a sustainable drying technology for thermal treatment and valorization of BSG. In addition to having implications for dietary health, findings can help improve the economy of the breweries and other industries that deal with the processing of grains by valorizing their process waste and contributing to sustainability.

scholarly journals Ultrasonic-Microwave and Infrared Assisted Convective Drying of Carrot: Drying Kinetic, Quality and Energy Consumption

2020 ◽  
Vol 10 (18) ◽  
pp. 6309
Author(s):  
Yousef Abbaspour-Gilandeh ◽  
Mohammad Kaveh ◽  
Muhammad Aziz
Keyword(s):  
Energy Consumption ◽  
Hybrid Methods ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Color Variation ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Time ◽  
Drying Kinetic ◽  
The Us

In this study, the drying time, effective moisture diffusivity (Deff), specific energy consumption (SEC), and quality (color, shrinkage, and rehydration) of the ultrasound-pretreated (US) carrot slices were compared when dried by hot air drying (HD), microwave drying (MWD), infrared drying (INFD), and hybrid methods of MW–HD and INF–HD. Five mathematical models were considered to describe the drying kinetics in the carrots. The results show that US+MW–HD and INFD were the fastest and the slowest drying techniques compared to the HD technique with a 73% and 23% drying time reduction, respectively. The Deff ranged from 7.12 × 10−9 to 2.78 × 10−8 m2/s. The highest and lowest SECs were 297.29 ± 11.21 and 23.75 ± 2.22 MJ/kg which were observed in the HD and US+MWD, respectively. The color variation indices indicated that the best sample in terms of color stability was the one dried by US+MW–HD with the color variation of 11.02 ± 0.27. The lowest and highest shrinkage values were also observed in the samples dried by US+MWD and HD (31.8 ± 1.1% and 62.23 ± 1.77%), respectively. Samples dried by US+MWD and HD possessed the highest and lowest rehydration, respectively. Although the carrot slices dried at a higher pace by US+MW–HD (compared to US+MWD), the shrinkage and SEC of the samples dried by US+MWD were significantly lower than the US+MW–HD (p < 0.05). Therefore, it can be concluded that the application of the US+MWD method can be considered as a proper alternative for drying the carrot slices when compared to the HD, MWD, INFD, and hybrid methods.

scholarly journals The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Joanna Nöfer ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Antoni Szumny ◽  
Ángel A. Carbonell-Barrachina
Keyword(s):  
Volatile Compounds ◽  
Freeze Drying ◽  
Sensory Profile ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Volatile Composition ◽  
Boletus Edulis ◽  
Vacuum Microwave

The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).

A COMPARISON OF MATHEMATICAL AND ARTIFICIAL NEURAL NETWORK MODELING FOR ROSA PETALS USING HOT AIR DRYING METHOD

2012 ◽  
Vol 11 (02) ◽  
pp. 1250014 ◽  
Author(s):  
AHMAD BANAKAR ◽  
S. R. KARIMI AKANDI
Keyword(s):  
Neural Network ◽  
Recurrent Network ◽  
Moisture Ratio ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Air Velocity ◽  
Hot Air ◽  
Optimization And Control ◽  
And Control ◽  
Air Dryer

Damask rose (scientific name: Rosa damascene) belongs to the Rosaceae family and is valuable in medicine. In this study, the influence of air temperature and velocity are investigated on hot air dryer of the rose petals. Artificial drying of the agricultural products is one of the most common maintenance procedures. Suitable drying methods reduce the waste and damage during the storage and save the quality of the products. Optimization and control of the drying process is also based on the precise modeling. Here, moisture ratio was estimated at any temperature and air velocity by mathematical models. Later, artificial networks including feed-forward and recurrent network were applied to predict the moisture ratio via temperature, air velocity and time. The obtained results show that neural network is the best for modeling; nevertheless, the recurrent network has the best performance in predicting the moisture ratio.

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