Exploring Effects of different Pre‐Treatments on Drying Kinetics, Moisture Diffusion, Physico‐Functional, and Flow Properties of Banana Flower Powder

Kedondong is an underutilized fruit cultivated in a small scale in Malaysia and it contains nutrients that can be preserved through drying. The dried product can be sold as a premium fruit snack that could generate revenue for the producer. We studied the drying of peeled and unpeeled kedondong fruits using hot air (60-80°C). This study aims to investigate the drying kinetics (drying rates and effective diffusivities) of kedondong fruits and model the drying curves using thin layer models. Ten thin layer models were employed and solved using non-linear regression. Drying kinetics showed that only falling rate periods were observed, which implied that internal diffusion was the dominant mechanism for moisture release. Mathematical models showed that Modified Hii et al. (I) and (II) models were able to predict the drying curve well with the highest R2 (0.9992-0.9999), the lowest RMSE (8.0 x 10-4 - 2.5 x 10-3) and the lowest χ2 (4.0 ×10-5 - 2.0 x 10-4). Peeled samples showed higher effective diffusivities (average 3.2 x 10-11 m2/s) than unpeeled samples (average 2.7 x 10-11 m2/s). The activation energy was lower in peeled samples (25.8 kJ/mol) as moisture diffusion could occur more easily than unpeeled samples (32.1 kJ/mol). Results from this study provide kinetic information that can be used in scaling up of dryer and optimizing dryer performances.

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MOISTURE DIFFUSION IN GELATIN SLABS BY MODELING DRYING KINETICS

Drying Technology ◽

10.1080/07373939708917349 ◽

1997 ◽

Vol 15 (6-8) ◽

pp. 2045-2059 ◽

Cited By ~ 16

Author(s):

C. Bonazzi ◽

A. Ripoche ◽

C. Michon

Keyword(s):

Moisture Diffusion ◽

Drying Kinetics

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Evaluation of a Moisture Diffusion Model for Analyzing the Convective Drying Kinetics of Lavandula x allardii Leaves

Computation ◽

10.3390/computation9120141 ◽

2021 ◽

Vol 9 (12) ◽

pp. 141

Author(s):

Vasileios Chasiotis ◽

Dimitrios Tzempelikos ◽

Andronikos Filios

Keyword(s):

Diffusion Model ◽

Moisture Transfer ◽

Variable Temperature ◽

Moisture Diffusion ◽

Drying Kinetics ◽

Convective Drying ◽

Water Evaporation ◽

Drying Rate ◽

Computationally Efficient ◽

Kinetics Of

In the present case study, a moisture diffusion model is developed to simulate the drying kinetics of Lavandula x allardii leaves for non-stationary convective drying regimes. Increasing temperature profiles are applied over the drying duration and the influence of temperature advancing rates on the moisture removal and the drying rate is investigated. The model assumes a one-dimensional moisture transfer under transient conditions, which occurs from the leaf center to the surface by liquid diffusion due to the concentration gradient developed by the surface water evaporation caused by the difference of water vapor partial pressure between the drying medium and the leaf surface. A numerical solution of Fick’s 2nd law is obtained by an in-house code using the finite volume method, including shrinkage and a variable temperature-dependent effective moisture diffusion coefficient. The numerical results have been validated against experimental data for selected cases using statistical indices and the predicted dehydration curves presented a good agreement for the higher temperature advancing rates. The examined modeling approach was found stable and can output, in a computationally efficient way, the temporal changes of moisture and drying rate. Thus, the present model could be used for engineering applications involving the design, optimization and development of drying equipment and drying schedules for the examined type of non-stationary drying patterns.

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Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product

Food Science and Technology ◽

10.29252/fsct.16.96.53 ◽

2020 ◽

Vol 16 (96) ◽

pp. 53-64

Author(s):

Golnaz Bahriye ◽

Saeed Dadashi ◽

Jalal Dehghannya ◽

Hossein Ghaffari ◽

◽

...

Keyword(s):

Diffusion Coefficient ◽

Moisture Diffusion ◽

Drying Kinetics ◽

Thickness Effect ◽

Functional Characteristics ◽

Moisture Diffusion Coefficient ◽

Effective Moisture ◽

Kinetics Of ◽

Foam Thickness

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Drying Kinetics, Quality Changes and Shrinkage of Two Grape Varieties of Italy

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.553.362 ◽

2014 ◽

Vol 553 ◽

pp. 362-366 ◽

Cited By ~ 4

Author(s):

Wijitha Senadeera ◽

G. Adilettta ◽

M. di Matteo ◽

P. Russo

Keyword(s):

Moisture Diffusion ◽

Drying Kinetics ◽

Local Market ◽

Quality Changes ◽

Physical Treatment ◽

Drying Characteristics ◽

Campania Region ◽

Conventional Drying ◽

Red Grape ◽

Drying Conditions

Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics, moisture diffusion, quality changes (colour) and shrinkage behaviour. Comparisons were made with treated and untreated grapes under constant drying condition of 50o C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same supplier to maintain the same size of grapes and same properties. An abrasive physical treatment was used as pretreatment. The drying curves were constructed and drying kinetics was calculated using several commonly available models. It was found that treated samples shows better drying characteristics than untreated samples. The objective of this study is to obtain drying kinetics which can be used to optimize the drying operations in grape drying.

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Influence of UV-B Pretreatments on Kinetics of Convective Hot Air Drying and Physical Parameters of Mushrooms (Agaricus bisporus)

Agriculture ◽

10.3390/agriculture10090371 ◽

2020 ◽

Vol 10 (9) ◽

pp. 371

Author(s):

Arman Forouzanfar ◽

Mohammad Hojjati ◽

Mohammad Noshad ◽

Antoni Jacek Szumny

Keyword(s):

Control Sample ◽

Moisture Diffusion ◽

Drying Kinetics ◽

Ultraviolet B ◽

Physical Parameters ◽

Chi Square ◽

Drying Time ◽

Color Changes ◽

Hot Air ◽

Kinetics Of

The present study aimed to investigate the effects of ultraviolet-B (UV-B) pretreatments on selected physical properties (shrinkage, rehydration, color, texture) and drying kinetics and to model the drying kinetics of hot air dried mushrooms using several mathematical models, such as the Henderson–Pabis, logarithmic, two-term, Verma, Wang and Singh, Midilli, and modified Henderson–Pabis models. Results showed that the use of UV-B pretreatment before mushroom drying reduced shrinkage, color changes, firmness, and drying time and increased rehydration and the effective moisture diffusion coefficient. The amount of activation energy increased from 16.55 ± 1.3 kJ/mol (control sample) to 18.27 ± 2.2 kJ/mol (UV-B treated samples for 30 min), 19.72 ± 1.4 kJ/mol (UV-B treated samples for 60 min), and 21.9 ± 1.9 kJ/mol (UV-B treated samples for 90 min). However, increasing the drying temperature increased the shrinkage and firmness of samples. The modified Henderson–Pabis model with the highest correlation coefficient (R2) and lowest root mean square error (RMSE) and chi-square (χ2) showed the best fit for every drying curve, proving to be an excellent tool for the prediction of drying time.

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The drying kinetics and characteristics of Shrimp dried by conventional methods

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq201114050e ◽

2020 ◽

pp. 50-50

Author(s):

Ali Ersan ◽

Nurcan Tugrul

Keyword(s):

Moisture Diffusion ◽

Drying Kinetics ◽

Coefficient Of Determination ◽

Drying Methods ◽

Rehydration Ratio ◽

Vacuum Oven ◽

Drying Time ◽

Quality Properties ◽

Conventional Methods ◽

Drying Conditions

The main purpose of this study was to research the influence of different drying methods on the physical and quality properties of dried shrimps. Shrimps were dried with conventional methods at 60, 70 and 80?C between 330 to 210 minutes and 190 to 110 minutes, in an oven and vacuum oven respectively. Drying time is shortened with the use of vacuum pump. The drying kinetics of the shrimp were studied, and effective moisture diffusion and activation energy were calculated for both methods. The Alibas model and the Midilli & Kucuk model provided the best experimental data with a high coefficient of determination (R2) for oven and the vacuum-oven techniques, respectively. The final dried products were characterized by investigating the colour characteristics, heavy metal content and by carrying out protein analyses. Rehydration ratio was also determined for the dehydrated shrimps. Drying conditions affected the colour features so that shrimps dried in ovens and vacuum ovens showed an increase in brightness and yellowness values and decrease in redness values. The concentration of As, Pb, Cd, Hg, Cu, Zn and Fe in the dried shrimp were within acceptable limits. The protein content of dried shrimp (~85%) is higher than undried shrimp (~20%).

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Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth

Applied Sciences ◽

10.3390/app11167672 ◽

2021 ◽

Vol 11 (16) ◽

pp. 7672

Author(s):

Yousef Abbaspour-Gilandeh ◽

Mohammad Kaveh ◽

Hamideh Fatemi ◽

Esmail Khalife ◽

Dorota Witrowa-Rajchert ◽

...

Keyword(s):

Energy Efficiency ◽

Energy Consumption ◽

Bioactive Compounds ◽

Specific Energy Consumption ◽

Moisture Diffusion ◽

Drying Kinetics ◽

Convective Drying ◽

Drying Time ◽

Time And Energy

This study is focused on the influence of convective drying (50, 60, and 70 °C) and infrared (IR) power (250, 500, and 750 W) on the drying kinetics, the specific energy consumption of terebinth drying as well as quality and bioactive compounds upon various pretreatments such as ultrasound (US), blanching (BL), and microwave (MW). Compared to convective drying, IR drying decreased more the drying time and energy consumption (SEC). Application of higher IR powers and air temperatures accelerated the drying process at lower energy consumption (SEC) and higher energy efficiency and moisture diffusion. Terebinth dried by a convective dryer at 60 °C with US pretreatment showed a better color compared to other samples. It also exhibited the polyphenol and flavonoid content of 145.35 mg GAE/g d.m. and 49.24 mg QE/g d.m., respectively, with color variations of 14.25 and a rehydration rate of 3.17. The proposed pretreatment methods significantly reduced the drying time and energy consumption, and from the other side it increased energy efficiency, bioactive compounds, and quality of the dried samples (p < 0.01). Among the different pretreatments used, microwave pretreatment led to the best results in terms of the drying time and SEC, and energy efficiency. US pretreatment showed the best results in terms of preserving the bioactive compounds and the general appearance of the terebinth.

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