Mathematical Modeling of the Convective Drying of Fruits and Vegetables

1997 ◽  
Vol 62 (6) ◽  
pp. 1154-1157 ◽  
Author(s):  
A.G. GHIAUS ◽  
D.P. MARGARIS ◽  
D.G. PAPANIKAS
Keyword(s):  
Mathematical Modeling ◽  
Fruits And Vegetables ◽  
Convective Drying

Convective Drying and Mathematical Modeling of Onions Dried Using a Flat Plate Solar Air Heater

2013 ◽  
Vol 12 (11) ◽  
pp. 1003-1007 ◽  
Author(s):  
Muhammad Hanif ◽  
Masood Ur Rahman ◽  
Muhammad Amin ◽  
Mansoor Khan Khattak ◽  
Muhammad Ramzan ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Flat Plate ◽  
Convective Drying ◽  
Solar Air Heater ◽  
Air Heater

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

scholarly journals Mathematical Modeling and Determination of Effective Diffusivity of Mesquite during Convective Drying

2016 ◽  
Vol 07 (06) ◽  
pp. 814-823 ◽  
Author(s):  
Rennan Pereira de Gusmão ◽  
Thaisa Abrantes Souza Gusmão ◽  
Mário Eduardo Rangel ◽  
Moreira Cavalcanti-Mata ◽  
Maria Elita Martins Duarte
Keyword(s):  
Mathematical Modeling ◽  
Effective Diffusivity ◽  
Convective Drying

scholarly journals Mathematical modeling and quality parameters of Salicornia fruticosa dried by convective drying

2020 ◽  
Author(s):  
F. Rodríguez-Ramos ◽  
D. Leiva-Portilla ◽  
K. Rodríguez-Núñez ◽  
P. Pacheco ◽  
V. Briones-Labarca
Keyword(s):  
Mathematical Modeling ◽  
Quality Parameters ◽  
Convective Drying

scholarly journals How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

2021 ◽  
Author(s):  
Daniel I. Onwude ◽  
Kamran Iranshahi ◽  
Donato Rubinetti ◽  
Seraina Schudel ◽  
Jörg Schemminger ◽  
...  
Keyword(s):  
Process Parameters ◽  
Fruits And Vegetables ◽  
Quality Attributes ◽  
Convective Drying ◽  
Dried Fruits

Convective drying of fermented Amazonian cocoa beans ( Theobroma cacao var. Forasteiro). Experiments and mathematical modeling

2018 ◽  
Vol 108 ◽  
pp. 81-94 ◽  
Author(s):  
Christelle Herman ◽  
Laurent Spreutels ◽  
Nicolas Turomzsa ◽  
Evelyn Mayumi Konagano ◽  
Benoit Haut
Keyword(s):  
Mathematical Modeling ◽  
Theobroma Cacao ◽  
Convective Drying ◽  
Cocoa Beans
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