Potato thin layer convective dehydration model and energy efficiency estimation

The dehydration parameters (temperature, thickness, and mass load) statistically significantly (p<0.05) affect the thin-layer convective dehydration of potato slices. The slices with thicknesses of 3, 5, and 8 mm were dehydrated as monolayers at different temperatures (30, 50, and 70 °C) and mass load (1.00, 0.63, and 0.38 kg m-2). The results showed that the shortest dehydration time (183 minutes), the smallest energy consumption (0.176 kWh), and the smallest emission of carbon dioxide (0.17 kg) had the dehydration model of potato slices with a 3 mm thickness, 0.38 kg m-2 mass load, dehydrated on the temperature of 70 °C. Dehydration of potato slices of 8 mm slice thickness dehydrated at 70 °C, with 0.38 kg m-2 mass load, showed the highest resistance to mass transfer (the maximum effective moisture diffusivity 2.3761 × 10-7 ± 4.45646 × 10-9 m2 s−1) and the minimum activation energy (27.02 kJ mol-1). Data obtained from these mathematical models could predict and optimize the thin layer dehydration of potato slices, with a dominant influence of temperature and potato slice thickness parameters as variables.

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Microwave dehydration of potato slices and assessment of energy efficiency

E3S Web of Conferences ◽

10.1051/e3sconf/202127901018 ◽

2021 ◽

Vol 279 ◽

pp. 01018

Author(s):

Marko Petković ◽

Alexander Lukyanov ◽

Igor Đurović ◽

Nemanja Miletić ◽

Svetlana Studennikova ◽

...

Keyword(s):

Energy Consumption ◽

Power Level ◽

Moisture Diffusivity ◽

Slice Thickness ◽

Optimal Model ◽

Effective Moisture ◽

Mass Load ◽

Time And Energy ◽

Mass Loads ◽

Potato Slices

The dehydration parameters (thickness, mass load, and power level) statistically significantly (p<0.05) affect the microwave dehydration of potato slices. Potato slices with thicknesses of 3, 6, and 9 mm were dehydrated as monolayers at different mass loads (1.00, 0.63, and 0.38 kg m-2) and microwave power levels (80, 240 W). The optimal model of potato slices with a 3 mm thickness, 0.38 kg m-2 mass load, dehydrated on 240 W, had the shortest dehydration time (15 minutes), the most negligible energy consumption (0.064 kWh), and the most insignificant emission of carbon dioxide (0.063 kg). The model of potato slices of 9 mm slice thickness dehydrated on 240 W, with 0.38 kg m-2 mass load, showed the highest resistance to mass transfer (the maximum effective moisture diffusivity 1.1847 × 10-7 ± 2.6080 × 10-9 m2 s-1). The average activation energy for all models was determined to be 11.635 W g-1. The thinner potato slices showed better results in dehydration time and energy consumption and good moisture diffusivity.

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Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.2.29 ◽

2018 ◽

Vol 6 (2) ◽

pp. 552-565 ◽

Cited By ~ 3

Author(s):

Eunice Akello Mewa ◽

Michael Wandayi Okoth ◽

Catherine Nkirote Kunyanga ◽

Musa Njue Rugiri

Keyword(s):

Thin Layer ◽

Sensory Quality ◽

Moisture Diffusivity ◽

Drying Kinetics ◽

Effect Of Temperature ◽

Slice Thickness ◽

Drying Time ◽

Drying Characteristics ◽

Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

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Modeling convective thin-layer drying of carrot slices and quality parameters

Thermal Science ◽

10.2298/tsci210422285f ◽

2021 ◽

pp. 285-285

Author(s):

Vladimir Filipovic ◽

Jelena Filipovic ◽

Marko Petkovic ◽

Ivana Filipovic ◽

Nemanja Miletic ◽

...

Keyword(s):

Mass Transfer ◽

Chemical Composition ◽

Thin Layer ◽

Mathematical Models ◽

Protein Content ◽

Moisture Diffusivity ◽

Slice Thickness ◽

Dehydration Process ◽

Drying Temperature ◽

Effective Moisture

The influence of thin layer convective dehydration parameters on drying kinetics parameters, chemical composition, and color parameters of carrot slices were investigated, and corresponding mathematical models were developed. In the carrot slices, convective dehydration process hot air temperature and the sample slice thickness were varied, while measured, calculated, and modeled responses were: time of dehydration, effective moisture diffusivity, the energy of activation, proteins and cellulose contents, lightness, redness, and yellowness. The obtained results showed that varied convective dehydration process parameters statistically significantly affected all investigated responses except activation energy. The most efficient drying model with the minimum thickness (3 mm) and the maximum drying temperature (70 ?C) had the shortest drying time (231 min). This model had the minimum resistance to mass transfer (the minimum effective moisture diffusivity, 2.04?10-08 - 7.12?10-08 [m2s-1]), and the average maximum energy of activation (31.31 kJmol-1). As far as the carrot slices' chemical composition and color parameters were concerned, the model with the maximum thickness (9 mm) and the minimum drying temperature (35 ?C) was the optimal one. This model had the longest dehydration time (934 min), the maximum resistance to the mass transfer (8.87?10-08 [m2s-1]), the minimum total protein content (5.26 %), and the darkest color (49.70). The highest protein content (7.91%) was found for the samples subjected to the highest drying temperatures and the lowest carrot slice thickness. In contrast, the process of convective dehydration had led to the lighter, reddish, and yellowish carrot slices. All developed mathematical models were statistically significant.

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Mathematical modelling of the thin layer solar drying of sweet potato slices

Solar Energy ◽

10.1016/0038-092x(93)90122-5 ◽

1993 ◽

Vol 51 (4) ◽

pp. 271-276 ◽

Cited By ~ 236

Author(s):

L.M. Diamante ◽

P.A. Munro

Keyword(s):

Mathematical Modelling ◽

Thin Layer ◽

Sweet Potato ◽

Solar Drying ◽

Potato Slices

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Strain energy-based rubber fatigue life prediction under the influence of temperature

Royal Society Open Science ◽

10.1098/rsos.180951 ◽

2018 ◽

Vol 5 (10) ◽

pp. 180951 ◽

Cited By ~ 11

Author(s):

Jingnan Zhang ◽

Fengxian Xue ◽

Yue Wang ◽

Xin Zhang ◽

Shanling Han

Keyword(s):

Fatigue Life ◽

Prediction Model ◽

Fatigue Damage ◽

Strain Energy ◽

Life Prediction ◽

Least Square ◽

Fatigue Life Prediction ◽

Uniaxial Tensile ◽

Influence Of Temperature ◽

Different Temperatures

Aiming at the problem of the fatigue life prediction of rubber under the influence of temperature, the effects of thermal ageing and fatigue damage on the fatigue life of rubber under the influence of temperature are analysed and a fatigue life prediction model is established by selecting strain energy as a fatigue damage parameter based on the uniaxial tensile data of dumbbell rubber specimens at different temperatures. Firstly, the strain energy of rubber specimens at different temperatures is obtained by the Yeoh model, and the relationship between it and rubber fatigue life at different temperatures is fitted by the least-square method. Secondly, the function formula of temperature and model parameters is obtained by the least-square polynomial fitting. Finally, another group of rubber specimens is tested at different temperatures and the fatigue characteristics are predicted by using the proposed prediction model under the influence of temperature, and the results are compared with the measured results. The results show that the predicted value of the model is consistent with the measured value and the average relative error is less than 22.26%, which indicates that the model can predict the fatigue life of this kind of rubber specimen at different temperatures. What's more, the model proposed in this study has a high practical value in engineering practice of rubber fatigue life prediction at different temperatures.

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Optimization of the blanching of potato (Solanum tuberosum L) slices by response surface methodology: Effect on the vitamin C content and drying kinetics

Sustainable Chemical Engineering ◽

10.37256/sce.11202082.17-32 ◽

2020 ◽

pp. 17-32

Author(s):

Ambe Desmond ◽

Lobe Elias ◽

Divine B. Nde

Keyword(s):

Vitamin C ◽

Solanum Tuberosum L ◽

Negative Influence ◽

Drying Kinetics ◽

Slice Thickness ◽

Drying Time ◽

Quality Marker ◽

Thin Layer Drying ◽

Drying Behavior ◽

Potato Slices

Potatoes (S. tuberosum L) is one of the most important tuber crops in the world. However, its high moisture content and inadequate storage and processing techniques have a negative influence on its quality and availability throughout the year. This work was carried out to optimize the blanching behavior and drying kinetics of potato slices. Fresh potato slices (5, 10 and 15 mm) were blanched at 70, 80 and 90°C for 1, 3 and 5 min following a 3k level full factorial design. The loss in Vitamin C was used as a quality marker for the optimization process. The influence of blanching on the drying behavior of potato slices was carried out at 50, 60 and 70°C. Results showed that blanching parameters had a significant (P < 0.05) effect on vitamin C loss. Optimum blanching conditions were blanching temperature of 80oC, blanching time of 3 min and a slice thickness of 10 mm which gave an average loss in Vitamin C of about 2.6%. Drying data were successfully fitted to three different thin layer drying models. The use of blanching as a pretreatment before the drying of potato is recommended because it reduces the drying time by 30%.

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Thermal influence on the embryonic development and hatching rate of the flameback pygmy angelfish Centropyge aurantonotus eggs

Zygote ◽

10.1017/s096719941900056x ◽

2019 ◽

Vol 28 (1) ◽

pp. 80-82

Author(s):

Raoani Cruz Mendonça ◽

Sarah Pittigliani Ikebata ◽

Sérgio Leandro Araújo-Silva ◽

João Vitor Azevedo Manhães ◽

Mônica Yumi Tsuzuki

Keyword(s):

Embryonic Development ◽

Incubation Temperature ◽

Abiotic Factors ◽

Environmental Parameters ◽

Hatching Rate ◽

Influence Of Temperature ◽

Different Temperatures ◽

Influence Of Temperature On ◽

Thermal Influence ◽

Hatching Rates

SummaryThe flameback pygmy angelfish Centropyge aurantonotus, highly appreciated and valued by the aquarium market, is heavily harvested and traded. Temperature is one of the abiotic factors that has the most influence on fish development, especially in the early stages of life. For captive production, it is essential to know the appropriate environmental parameters for each species. In this sense, this study aimed to evaluate the influence of temperature on the embryonic development and hatching rates of C. aurantonotus incubated at six different temperatures (20, 22, 24, 26, 28, 30°C). Embryonic development events were very similar in terms of morphological and chronological characteristics compared with other species of the genus Centropyge. Incubation time was inversely proportional to temperature. The treatment at 22°C required twice the time of that required by 30°C treatment for hatching to occur. The best incubation temperature range was 24–28°C. Values below 22°C and at 30°C showed lower hatching rates compared with other treatments. Based on these results, the recommended temperature at which to incubate C. aurantonotus eggs is between 24–28°C.

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Influence of Temperature on Field-Induced Reorientation Strain in Magnetic Shape Memory Alloy

Materials Science Forum ◽

10.4028/www.scientific.net/msf.575-578.848 ◽

2008 ◽

Vol 575-578 ◽

pp. 848-853

Author(s):

Yu Ping Zhu ◽

Guan Suo Dui

Keyword(s):

Shape Memory ◽

Magnetic Shape Memory ◽

Magnetic Shape Memory Alloys ◽

Influence Of Temperature ◽

Single Crystal Specimen ◽

Magnetic Shape Memory Alloy ◽

Different Temperatures ◽

Influence Of Temperature On ◽

Special Concern ◽

Theoretical Results

A constitutive model for magnetic shape memory alloys is developed through a combined consideration of micromechanical and thermodynamic theories. Of special concern is the influence of different temperatures on field-induced reorientation strain for a NiMnGa single-crystal specimen. The theoretical results are found to be in general agreement with experimental data. It is shown that the method is accurate and simple.

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HPTLC-Analyse von Ginsenosiden zur Bewertung von Ginseng-Extraktionen mit Methanol-Wasser, Wasser oder Ammoniak / HPTLC Analyses of Ginsenosides for the Evaluation of Ginseng Extractions with Methanol-Water, Water or Ammonia

Zeitschrift für Naturforschung B ◽

10.1515/znb-1991-0619 ◽

1991 ◽

Vol 46 (6) ◽

pp. 829-834 ◽

Cited By ~ 3

Author(s):

Oliver Schilke ◽

Eberhard Hohaus ◽

Harro Lentz ◽

Jeong R. Kim

Keyword(s):

Thin Layer ◽

Thin Layer Chromatography ◽

High Performance ◽

Supercritical Condition ◽

Ginseng Root ◽

Different Temperatures ◽

Ammonia Extraction ◽

Supercritical Ammonia ◽

Layer Chromatography ◽

Korean Ginseng

Korean Ginseng roots were extracted with methanol-water, water and liquid and supercritical ammonia. The yields of the extracts by different methods are reported. The extracts were analyzed by high-performance thin-layer chromatography. Retention value factors of ginsenosides are tabellized. The absolute yields have been measured in mg ginsenoside per g ginseng root for the used standard ginsenosides. Formally the ammonia extraction at 334 K and 26 bar is found to be favourable. The supercritical condition of 418 K and 130 bar leads to a decomposition of the ginsenosides. Possibilities of fractionation by different solvents or different temperatures are indicated, but attempts are still required to get fractions of several extraction agents.

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