scholarly journals Natural convection drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars (Musa ssp) by nonlinear regression models

2019 ◽  
Vol 41 (5) ◽  
Author(s):  
Thais Destefani Ribeiro Furtado ◽  
Joel Augusto Muniz ◽  
Edilson Marcelino Silva ◽  
Ariana Campos Frühauf ◽  
Tales Jesus Fernandes
Keyword(s):  
Natural Convection ◽  
Regression Models ◽  
Information Criteria ◽  
Drying Kinetics ◽  
Moisture Loss ◽  
Drying Rate ◽  
Nonlinear Regression Models ◽  
The World ◽  
Drying Rates ◽  
Kinetics Of

Abstract Banana is among fruits most planted in tropical countries and belongs to the fruit group most consumed in the world; however, banana needs proper conservation techniques. The aim of this study was to describe the drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars at temperatures of 40 and 70°C, comparing the Henderson, STPE, Lewis, Page and Fick regression models, estimating the Absolute Drying Rate (ADR). Parameters were estimated with R and SAS Studio softwares, using for comparison and selection models of the R²aj, RSD and corrected Akaike Information Criteria. The Page and Fick models did not adjust, and the others presented good adjustment to data. The Henderson model was the most suitable to describe data of ‘Prata’ banana at both temperatures and ‘D’água’ banana at 70°C and Lewis at 40°C for this cultivar. The drying rate of ‘Prata’ banana at temperatures of 40 and 70°C were 0.00079 g of water/ min and 0.00400 g of water/min respectively and for ‘D’água’ banana, drying rates were 0.00111 g of water/min. and 0.00495 g of water/min., respectively. Using ADR, it was observed that in one third of the drying period, there was 70% of moisture loss at 70°C.

scholarly journals Drying kinetics of jabuticaba pulp by regression models

2019 ◽  
Vol 41 (1) ◽  
Author(s):  
Thais Destefani Ribeiro Furtado ◽  
Joel Augusto Muniz ◽  
Edilson Marcelino Silva ◽  
Jaqueline Gonçalves Fernandes
Keyword(s):  
Regression Models ◽  
Information Criterion ◽  
Drying Kinetics ◽  
Moisture Loss ◽  
Model Parameters ◽  
Drying Rate ◽  
Southern Brazil ◽  
Drying Time ◽  
Kinetics Of ◽  
Selection Of

Abstract Jabuticaba tree is native to the Atlantic Forest in Southern Brazil, and its fruit is widely consumed in the fresh form, but it is highly perishable, requiring conservation techniques. The aim of this study was to describe the drying kinetics of jabuticaba pulp at temperatures of 50 and 60°C, comparing the Henderson, Simple Three-Parameter Exponential, Lewis, Thompson, Fick and Wang and Sing regression models and estimating the Absolute Drying Rate (ADR) for the best model. Parameters were estimated using the SAS software. The evaluation of the quality in the adjustment and selection of models was made based on the adjusted determination coefficient, Residual Standard Deviation and Akaike Information Criterion. Models presented good adjustment to data, and the Lewis model was the most suitable to describe the drying kinetics of jabuticaba pulp at temperatures of 50 and 60°C, with drying rate of 0.000063 and 0.000082 g of water/s respectively. ADR indicated that in one third of the drying time, 70% of moisture loss occurred at both temperatures and after this period, there was a deceleration of moisture loss until stabilization, when equilibrium moisture content is reached.

scholarly journals Drying kinetics of bananas by natural convection: Influence of temperature, shape, blanching and cultivar

2011 ◽  
Vol 35 (2) ◽  
pp. 368-376 ◽  
Author(s):  
Soraia Vilela Borges ◽  
Maurício C. Mancini ◽  
Jefferson Luiz Gomes Corrêa ◽  
Julia Benedito Leite
Keyword(s):  
Natural Convection ◽  
Exponential Model ◽  
Positive Influence ◽  
Drying Rate ◽  
Cylindrical Shape ◽  
Sample Shape ◽  
Drying Behavior ◽  
Drying Rates ◽  
Kinetics Of ◽  
Good Agreement

The influence of variables as temperature, solid shape, temperature, branching and cultivar on drying of bananas were studied. Bananas from cv. Prata and D'água, on disk and cylindrical shape, blanched or not, were dehydrated in a tray dryer in natural convection at 40 and 70ºC. Drying behavior was analyzed by using a mathematical model. The exponential model showed good agreement to experimental data (r² 0.93 - 0.99 and standard error: 0.01- 0.05). Temperature presented positive influence on drying rate in all the tested conditions. With respect to the sample shape, the disk shape carried out to significantly higher drying rates only for D'água cultivar without blanching. Blanching was significantly influent, with positive influence, on drying rate of banana cv. Prata at 40º C. The influence of the cultivar did not present a defined tendency.

scholarly journals Effect of blanching methods on drying kinetics of bell pepper

2011 ◽  
Vol 11 (48) ◽  
pp. 5457-5474
Author(s):  
Toyosi Tunde - Akintunde ◽  
◽  
BO Akintunde ◽  
A Fagbeja ◽  
◽  
...  
Keyword(s):  
Palm Oil ◽  
Water Movement ◽  
Drying Kinetics ◽  
Bell Pepper ◽  
Drying Rate ◽  
Drying Process ◽  
Oil Water ◽  
Drying Rates ◽  
Kinetics Of

Various blanching methods and drying temperatures were applied to bell pepper (Capiscum annum) to investigate the effect on its drying characteristics. Pepper (Capiscum annum) is an abundant and cheap source of vitamins, minerals and fibre. However, its high moisture content makes it susceptible to deterioration. The most common method of preservation is drying but the dried products obtained are of reduced nutritional qualities. Pretreatment of pepper before drying improves the quality of the dried pepper and increases its drying rate. Steam and water blanching as a form of pretreatment has been reported to increase drying rate and improve the quality of dried products but there is not much information on other types of oil/water blanching methods. The effect of blanching (steam, water, palm oil/water and groundnut oil/water) as a pretreatment on the drying kinetics of bell pepper dried at temperatures of 50, 60, 70, 80 and 90o C, was studied. Drying of raw untreated bell pepper was taken as a control. The results indicate that water removal at the initial stage of the drying process was highest and there was a rapid decrease as drying continued until equilibrium was reached at the end of process. The blanched samples generally had higher drying rates (at p<0.05) than the untreated samples. The values for the drying rate for steam and water blanched samples were higher (but not at p<0.05) than the drying rates for samples blanched in oil/water mixtures. The drying rate as well as effective moisture diffusivity, Deff, increased with increasing drying temperature. Values of Deff varied from 3.55 x 10-9 m 2/s to 2.34 x 10-9 m 2/s with the highest being SB (steam blanched) at 80oC and the lowest UB (unblanched) at 50oC. The drying process took place mainly in the falling rate period. The activation energies varied from 39.59 to 83.87 kJ/mol, with PB (palm oil/water blanched) samples having the lowest and UB having the highest Ea value. The lower values for pretreated samples imply that water movement from the internal regions is faster in pretreated samples. This suggests that blanching as a method of pretreatment generally increases water diffusion.

The Influence of Stainless Steel Mesh Porous Burner on Drying Kinetics of Nile Tilapia

2019 ◽  
Vol 805 ◽  
pp. 116-121
Author(s):  
Pathiwat Waramit ◽  
Apinunt Namkhat ◽  
Umphisak Teeboonma
Keyword(s):  
Stainless Steel ◽  
Heat Source ◽  
Nile Tilapia ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Stainless Steel Mesh ◽  
Steel Mesh ◽  
Porous Burner ◽  
Kinetics Of

This paper studied the influence of porous burner effect on drying kinetics of Nile tilapia drying using stainless steel mesh porous burner as heat source. Drying kinetics was analyzed by determination of drying rate (DR), drying specific energy consumption (SEC) and dryer thermal efficiency (). In this study, the stainless steel mesh was used as porous media with porosity of 10, 20 and 50 pore per inch (PPI), drying air velocity of 0.5, 1.0 and 1.5 m/s, and drying temperature of 50, 60 and 70 °C, respectively. The results were found that the application of porous burner as heat source can improve the drying kinetics. It was found, at the porosity of 50 PPI, the drying temperature of 70 °C and the air velocity of 1.5 m/s, the moisture ratio of the drying was decreased rapidly, the highest drying rate was found to be 150 g (water evap.)/hr., the lowest drying energy consumption was found to be146.75 MJ/kg, and the thermal efficiency of the dryer was found to increase by 17.79% and the CO and NOx concentration in case of applying porous burner as heat source is lower than without porous burner.

Conversion of Alkoxide Solutions to Oxides: Evaporation of Products

1989 ◽  
Vol 155 ◽  
Author(s):  
R. A. Lipeles ◽  
D. J. Coleman
Keyword(s):  
High Flow ◽  
Drying Rate ◽  
Flow Rates ◽  
Long Time ◽  
Drying Rates ◽  
Drying Conditions ◽  
Kinetics Of ◽  
By Products ◽  
Evaporation Kinetics ◽  
Kinetics Monitoring

ABSTRACTThe evaporation of organic by-products released during drying of 1-mm thick silicon tetramethoxide gels was analyzed using gas chromatography. The evaporation kinetics of methanol depended on the drying rate achieved by flowing dry air over the gel. For drying at flow rates less than 50 cm 3/min, exponential kinetics were observed initially with a long time constant (about 100- to 400-min). For drying rates greater than 70 cm3/min, diffusional (t−1/2) kinetics were observed initially. Cracking of the gel during drying was used to indicate the degree of stress. At low drying rates, minor cracking was observed near the edges of the gel. At high flow rates, extensive cracking was observed in samples that exhibited early t−1/2 kinetics. Monitoring the kinetics of drying is essential to optimizing the drying conditions to minimize stress and cracking in gels.

Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics

2016 ◽  
Vol 12 (6) ◽  
pp. 599-606 ◽  
Author(s):  
Flávia Daiana Montanuci ◽  
Raphaela Mulato Cavalcante ◽  
Camila Augusto Perussello ◽  
Luiz Mario de Matos Jorge
Keyword(s):  
Moisture Content ◽  
Temperature Increase ◽  
Drying Kinetics ◽  
Final Moisture Content ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Temperature ◽  
Design And Optimization ◽  
Process Kinetics ◽  
Kinetics Of

Abstract The study of process kinetics may aid the design and optimization of drying systems. This paper evaluated the influence of drying temperature (40, 60 and 80 °C) on the moisture content, drying rate, density, shrinkage and breakage of maize dried in two different dryers: oven and silo dryer. In both dryers, the temperature increase reduced drying time, final moisture content and shrinkage of the grains, however increased breakage. Drying rate was higher in the oven (6.4×10−4±2.3×10−4s−1 versus 5.4×10−4±1.2×10−4s−1), while shrinkage (15.2±4.7 % versus 24.4±5.6 %) and density increase (16.6±5.9 % versus 33.4±5.8 %) were more intense in the silo. There was a large release of husk in the silo dryer and the moisture content was slightly smaller in the lower layers respective to the upper ones.

Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Monica Premi ◽  
Harish Sharma ◽  
Ashutosh Upadhyay
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Moringa Oleifera ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Drying Time ◽  
Effective Moisture ◽  
Kinetics Of

Abstract The present study examines the effect of air velocity on drying kinetics of the drumstick leaves in a forced convective dryer. The drumstick leaves were dried in the temperature range of 50–800 C, at different air velocity (Dv) of 0.5 and 1.3 m/s. The results indicated that drying temperature and air velocity are the factors in controlling the drying rate. Experimental data obtained for the samples for color, drying rate and drying time proved that air velocity of 1.3 m/s yielded the product superior in terms of both quality and energy efficiency as compared to the samples at 0.5 m/s. Activation energy for drumstick leaves dried with air velocity, 0.5 and 1.3 m/s was 12.50 and 32.74 kJ/mol respectively. The activation energy relates similarly with the effective moisture diffusivity which also increased with increase in air velocity and temperature.

scholarly journals Mathematical modelling of diced konjac corms drying in a fluidised bed dryer

2020 ◽  
Vol 24 (5 Part A) ◽  
pp. 2833-2843
Author(s):  
Montree Montreepila ◽  
Nattapol Poomsa-Ad ◽  
Lamul Wiset
Keyword(s):  
Fluidized Bed ◽  
Native Species ◽  
Linear Regression Analysis ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Moisture Loss ◽  
Effective Moisture Diffusivity ◽  
Fluidised Bed ◽  
Effective Moisture ◽  
Kinetics Of

Konjac glucomannan (KGM) can be obtained from tubers (called corms) of various species within the Amorphophallus genus. Among the most popular species for use in food industry is Buk Nuea Sai (Amorphophallus muelleri), a native species in Thailand. Drying process can be helpful in preserving KGM during long storage periods. However, the existing drying systems are often slow and lead to drying delays and subsequently quality reduction of the dried product. Given the economic importance of KGM, new, more efficient drying systems, have to be developed. The present study focuses on the drying kinetics of konjac dices in a fluidized bed, operating at a constant air velocity of 2.5 m/s and air temperatures of 50, 60, and 70?C. Six empirical mathematical models were selected to describe and compare the drying characteristics of konjac dices subjected to these conditions. The model coefficients were determined by non-linear regression analysis. Among the tested models used to describe the drying kinetics of konjac dices, the two-term model was found as the best one. The moisture loss from the dice was described by the Fick?s diffusion equation, and based on the obtained results the effective moisture diffusivity was estimated, getting a value in the range between 9.60526 ? 10?9 m2/s and 1.2006 ? 10?7 m2/s. The relationship between the temperature and the effective moisture diffusivity was described adequately by means of Arrhenius-type equation. An activation energy value between 8.65 kJ/mol and 61.28 kJ/mol was obtained. The findings allow the successful simulation of konjac dice drying in a fluidized bed between 50 and 70?C, 30-60 mm bed height and 6-15 mm dice thickness.

scholarly journals A Mathematical Model for Dehydration by Successive Pressure Drops: Simulation of Discarded Potatoes Dehydration

2021 ◽  
Vol 8 (2) ◽  
pp. 26-39
Author(s):  
Sebastian Gutierrez-Pacheco ◽  
Joahnn H Palacios ◽  
Alfonso Parra-Coronado ◽  
Stéphane Godbout
Keyword(s):  
Pressure Drop ◽  
Drying Kinetics ◽  
Operating Conditions ◽  
Thin Layers ◽  
Drying Rate ◽  
Pressure Drops ◽  
Mathematical Simulations ◽  
Kinetics Of ◽  
By Products ◽  
Selection Of

Dehydration by Successive Pressure Drops (SPD) is a process with high potential for treating heat-sensitive materials; this includes agro-industry by-products. However, the response of drying kinetics to operating conditions of SPD is not fully understood. The present manuscript refers to mathematical simulations to describe drying kinetics of discarded potatoes using SPD. While there are numerous theoretical, semi-theorical and empirical mathematical models, the selection of the appropriate model is a rigorous process. In this paper, the Thompson thin-layer semi-theoretical model was chosen since the assumptions for this model (e.g., product is arranged in thin layers) are fulfilled for the SPD. As a result of mathematical simulation, it was possible to describe the drying kinetics in terms of the major parameters of SPD namely pressurizing level (Pa) and the Frequency of Pressure Drop (FPD). The dehydration by SPD allows the removal of water from the material, mainly at the pressure drop. If this stage occurs more frequently, the drying rate increases. The model developed describes at less 91% of the variability of the experimental data. It is recommended to use high FPD and Pa equals to 0.50 MPa.

Sign in / Sign up

Export Citation Format

Share Document