Drying of sliced tomato ( Lycopersicon esculentum L.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

2020 ◽  
Author(s):  
Asaad Rehman Al‐Hilphy ◽  
Mohsen Gavahian ◽  
Francisco J. Barba ◽  
José M. Lorenzo ◽  
Zainab Musaddaq Al‐Shalah ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Lycopersicon Esculentum ◽  
Physical Properties ◽  
Drying Kinetics ◽  
Drying Temperature

Optimization of pea seed intermittent drying assisted with ultrasound technology

2020 ◽  
Vol 16 (7) ◽  
Author(s):  
Fei Yu ◽  
Zhao Yang ◽  
Zhichao Tao ◽  
Zongyu Yang
Keyword(s):  
Energy Consumption ◽  
Comprehensive Evaluation ◽  
Orthogonal Experiment ◽  
Drying Kinetics ◽  
Ultrasonic Power ◽  
Single Factor ◽  
Drying Method ◽  
Range Analysis ◽  
Drying Temperature ◽  
Pea Seed

AbstractIn recent years, hot air-drying coupled with ultrasonic technique or intermittent method is widely applied in food drying owing to significantly improving drying properties. The objective of this paper was to study the effect of drying temperature, ultrasonic power and intermittent method on drying kinetics, seed vitality and energy consumption of pea seed. The single factor tests were performed with air temperature of 28, 32, 36, and 40 °C, using ultrasound at four power levels of 60, 100, 150, and 200 W, and intermittent drying with intermittent ratios of 1, 1/2, 1/3 and middle intermittence. The orthogonal experiments of three factors with three levels were conducted based on the results of single factor test. Results indicated that drying temperature, ultrasonic power and drying method all had significant effects on drying kinetics, germination percentage (GP), mean germination time (MGT) and germination index (GI) (P < 0.05), and application of intermittent drying method can greatly reduce energy consumption. Further, from the orthogonal experiment, the greatest impact on the comprehensive evaluation index of seed drying was intermittent method, followed by drying temperature and the least was ultrasonic power. The optimum drying parameters of pea seed were drying temperature of 36°C, ultrasonic power of 200 W, and drying method of intermittent ratio 1/2, which were obtained by range analysis in the scope of this experiment.

Isotherm Adsorption Behavior and Drying Kinetics of Black Pepper

2012 ◽  
Vol 622-623 ◽  
pp. 1580-1585
Author(s):  
A. Sae-Khow ◽  
S. Tirawanichakul ◽  
Y. Tirawanichakul
Keyword(s):  
Energy Consumption ◽  
Relative Humidity ◽  
Moisture Content ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Initial Moisture Content ◽  
Black Pepper ◽  
Drying Kinetics ◽  
Drying Temperature ◽  
Kinetics Of

The objective of this research were to evaulate equilibrium moisture contents (EMC) of black pepper using the gravimetric-static method and to study the drying kinetics of pepper using 1-stage hot air (HA) drying, 1-stage infrared (IR) drying, 2-stages drying with microwave (MW) and IR and 2-stages drying with MW and HA including to the specific energy consumption determination. For the first objective, the five saturated salt solutions were used for providing equlibrate state between pepper and surrounding at temperature ranging of 40-65°C correlated to relative humidity ranging of 10-90%. The results showed that EMC value decreased with increasing temperature at constant relative humidity. To evaluate the EMC value, the experimental data was simulated by four conventional EMC models and the criteria of the best fiiting models were determined by the determination of coefficient (R2) and the root mean square error (RMSE) value. The results showed that the calculated value using the Modified Oswin model was the most suitable for describing the relationship among equilibrium moisture content, relative humidity and temperature. To study effect of drying condition on drying kinetics, the initial moisture content and final moisture content after drying of papper sample was in ranges of 300-400% dry-basis and 12-16% dry-basis, respectively. The experimetal data were simulsted using empirical drying models and the results showed that the drying temperature relatively affected to drying rate of pepper while the evolution of moisture transfer was in the drying falling ratefor all drying strategies. The 1-stage IR drying and 2-stages drying with MW and IR provided low specific energy consumption (SEC) (0.11-0.15 MJ/kg of water evaporated) compared to the other drying strategies (0.87-1.52 MJ/kg of water evaporated). Moreover, the SEC of pepper drying decreased with increasing of drying temperature.

Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

2020 ◽  
Vol 43 (12) ◽  
Author(s):  
Wallaf Costa Vimercati ◽  
Cintia Araújo ◽  
Leandro Levate Macedo ◽  
Antonio Manoel Maradini Filho ◽  
Sérgio Henriques Saraiva ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Bioactive Compounds ◽  
Cooking Quality ◽  
Drying Kinetics ◽  
Drying Temperature

Some Physical Properties of Kola Nuts – A Response Surface Approach

2014 ◽  
Vol 28 (2) ◽  
pp. 251-255 ◽  
Author(s):  
Rahman Akinoso ◽  
Ademola K. Aremu ◽  
Ismail S. Balogun
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Response Surface ◽  
Physical And Mechanical Properties ◽  
Young Modulus ◽  
Moisture Loss ◽  
Surface Approach ◽  
Drying Temperature ◽  
Peak Energy ◽  
Level Of Significance

Abstract This work studied the effect of drying temperature and duration on some physical and mechanical properties of two varieties of kola nuts using a response surface methodology approach. Physical properties determined were length, breadth, thickness, sphericity, aspect ratio, colour and moisture loss, while mechanical properties were force at break, yield, and peak, deformation at break and peak, energy to peak, energy to break, and yield, and Young modulus. At 5% level of significance, only mass, moisture loss, and sphericity were the physical properties affected. However, all measured mechanical properties were affected by drying temperature and duration (p<0.05).

Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process

2014 ◽  
Vol 10 (2) ◽  
pp. 269-280 ◽  
Author(s):  
Hosain Darvishi ◽  
Mohammad Zarein ◽  
Saied Minaei ◽  
Hamid Khafajeh
Keyword(s):  
Mathematical Modeling ◽  
Energy Efficiency ◽  
Energy Consumption ◽  
Moisture Content ◽  
Specific Energy ◽  
Microwave Power ◽  
Specific Energy Consumption ◽  
Drying Kinetics ◽  
Improvement Potential ◽  
White Mulberry

Abstract The energy and exergy analysis, drying characteristics and mathematical modeling of the thin-layer drying kinetics of white mulberry using microwave drying were investigated. Results indicated that values of exergy efficiency (33.63–57.08%) were higher than energy efficiency (31.85–55.56%). Specific energy consumption increased with increasing microwave power while improvement potential decreased. The specific energy consumption and improvement potential varied from 3.97 to 6.73 MJ/kg water and 0.71 to 2.97 MJ/kg water, respectively. Also, energy efficiency decreased with decrease in moisture content and microwave power level. The best exergy and energy aspect was obtained by drying at 100 W microwave power. Drying took place mainly in warming up, constant rate and falling rate periods. The Page model showed the best fit to experimental drying data. Effective diffusivity increased with decreasing moisture content and increasing microwave power. It varied from 1.06 × 10−8 to 3.45 × 10−8 m2/s, with an energy activation of 3.986 W/g.

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