Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes

2020 ◽  
pp. 1-14
Author(s):  
Hui Wang ◽  
Zi-Liang Liu ◽  
Sriram K. Vidyarthi ◽  
Qing-Hui Wang ◽  
Lei Gao ◽  
...  
Keyword(s):  
Solanum Tuberosum ◽  
Energy Consumption ◽  
Physicochemical Properties ◽  
Solanum Tuberosum L ◽  
Drying Kinetics ◽  
Drying Methods

scholarly journals Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies

Processes ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 210 ◽  
Author(s):  
Lisa Yen Wen Chua ◽  
Bee Lin Chua ◽  
Adam Figiel ◽  
Chien Hwa Chong ◽  
Aneta Wojdyło ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Energy Consumption ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Time ◽  
Antioxidant Power ◽  
Vacuum Microwave

Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.

scholarly journals THE DETERMINATION OF THE DRYING KINETICS AND ENERGY EFFICIENCY OF RED PEPPER (CAPSICUM ANNUUM L.) USING DIFFERENT DRYING METHODS AND MICROWAVE FINISH DRYING

2020 ◽  
Vol 50 (4) ◽  
pp. 299-307
Author(s):  
Gülşah Çalışkan Koç
Keyword(s):  
Energy Consumption ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Red Pepper ◽  
Drying Methods ◽  
Total Energy Consumption ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Pepper Powder

The effects of different drying processes namely microwave (MD), freeze (FD), convective (CD), and vacuum drying (VD) and combined drying methods (FD+MD and CD+MD) on drying characteristics, effective moisture diffusivity, and activation energy of red pepper powder and total energy consumption of dryers were investigated. All drying processes took place in combined form of constant and falling rate periods for all drying experiments except for CD and CD+ MD. In order to determine drying kinetics of red pepper pulp (RPP) seven thin layer drying models were fitted to experimental data and Page (MD, FD, CD, VD, CD+MD) and Logarithmic (FD+MD) models which had the highest R2 and lowest χ2 and RMSE were found to satisfactorily describe the drying behavior of RPP. Findings indicated that compared to FD and CD alone, intermitted dried samples had significantly higher Deff (p<0.05). Specific energy consumption values ranged between 3.13 and 664.52 MJ/kg H2O

scholarly journals Determination of drying kinetics, specific energy consumption, shrinkage, and colour properties of pomegranate arils submitted to microwave and convective drying

2021 ◽  
Vol 6 (1) ◽  
pp. 230-242
Author(s):  
Mohammad Kaveh ◽  
Iman Golpour ◽  
João Carlos Gonçalves ◽  
Sara Ghafouri ◽  
Raquel Guiné
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Colour Properties ◽  
Drying Time ◽  
Effective Moisture ◽  
Pomegranate Arils

Abstract In this study, the drying kinetics, effective moisture diffusivity (D eff), specific energy consumption (SEC), colour, and shrinkage (S b) of pomegranate arils were compared when dried by convective (CV) drying and microwave (MW) drying. The experiments were performed at air temperature of 50, 60, and 70°C and air velocity of 1 m/s for CV drying and 270, 450, and 630 W for MW drying. The results showed that increasing air temperature and MW power increased the D eff. The calculations demonstrated that the maximum D eff for pomegranate arils was obtained for MW drying (630 W). Maximum SEC for pomegranate arils in the CV dryer was 145.12 kWh/kg, whereas in the MW dryer was 35.42 kWh/kg. In MW dryer, the lowest values of colour change and shrinkage were 6.77 and 50.5%, respectively. Comprehensive comparison of the different drying methods (MW and CV) revealed that MW drying had best drying performance for pomegranate arils, considering the drying time, effective moisture diffusion, SEC, colour, and shrinkage.

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