scholarly journals Drying Characteristics and Kinetics of Okra at Different Thickness

2021 ◽  
Vol 8 (1) ◽  
pp. 1-10
Author(s):  
Salome T. Torubeli ◽  
Raphael T. Samuel ◽  
Rhoda H. Gumus
Keyword(s):  
Drying Characteristics ◽  
Kinetics Of ◽  
Different Thickness

Drying characteristics and lycopene degradation kinetics of tomato soup

2021 ◽  
pp. 100757
Author(s):  
Akshay Sonawane ◽  
O.P. Chauhan ◽  
Shubhankar D. Semwal ◽  
A.D. Semwal
Keyword(s):  
Degradation Kinetics ◽  
Drying Characteristics ◽  
Kinetics Of ◽  
Tomato Soup

scholarly journals Drying characteristics and kinetics of fluidized bed dried potato

2008 ◽  
Vol 19 (2) ◽  
pp. 127 ◽  
Author(s):  
S.B. BAKAL ◽  
K.H. GEDAM ◽  
G.P. SHARMA
Keyword(s):  
Activation Energy ◽  
Developed Countries ◽  
Moisture Diffusivity ◽  
Drying Characteristics ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Processed Products ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Good Agreement

In developed countries, more than 50% potatoes are consumed as processed products. As drying is the vital phenomenon in processing, it is necessary to investigate the drying characteristics and its kinetics. In this experimental study, drying kinetics of Potato in two different shape of cuboidal & cylindrical with three aspect ratio was investigated as a function of drying conditions. Experiments were conducted using air temperatures of 50, 60 and 70 ºC, at velocity of 7 ms-1. The experimental moisture data were fitted to Page and simple models available in the literature, and a good agreement was observed. The Page model gave better fit than simple model. In the ranges covered, the values of the effective moisture diffusivity, Deff were obtained between 2.278 × 10-9 to 3.314 × 10-8 m2s-1 from the Fick's diffusion model. Using Deff, the value of activation energy (Ea) was determined assuming the Arrhenius-type temperature relationship.

Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices

2009 ◽  
Vol 5 (2) ◽  
Author(s):  
Olajide Sobukola
Keyword(s):  
Air Temperature ◽  
Sample Thickness ◽  
Hot Water ◽  
Drying Rate ◽  
Diffusivity Coefficient ◽  
Drying Characteristics ◽  
Rate Period ◽  
Pretreatment Conditions ◽  
Air Dryer ◽  
Kinetics Of

The effects of air temperature (50, 60 and 70°C), sample thickness (2, 4 and 6mm) and pretreatment conditions (hot water blanching, 1 and 3% sodium metabisulphite solutions) on the drying characteristics and kinetics of okra were investigated using a convective hot air dryer at a flow rate of 1.5m/s. It was observed that pretreatment conditions, sample thickness and drying air temperature significantly (P<0.05) affected drying rate. Drying rate increases as temperature of drying air increases from 50 to 70°C. The drying curve for all experiments occurred in the falling rate period with no constant rate period. Three thin layer drying models (Page, modified Page I and Wang and Singh) were evaluated using coefficient of determination (R2), root mean square error (RMSE) and the reduced chi square (?2). The three models can appropriately describe the drying kinetics of okra slices considering the different experimental conditions. The effective diffusivity was determined using the Fick’s model and was observed to vary between 1.125x10-8 – 9.93x10-9m2/s and 1.165x10-8 – 7.131x10-9 m2/s for treated and untreated samples. The Arrhenius-type relationship describes the temperature dependence of diffusivity coefficient and was determined to be 16.749kJ/mol and 22.437kJ/mol for treated and untreated samples respectively.

An Empirical Model for Predicting the Kinetics of Desorption of Ingredients from Polymeric Materials of Different Thickness

2017 ◽  
Vol 44 (4) ◽  
pp. 35-40
Author(s):  
A.V. Dedov
Keyword(s):  
Polymeric Material ◽  
Empirical Model ◽  
Polymeric Materials ◽  
Reduction Factor ◽  
Desorption Kinetics ◽  
Kinetics Of ◽  
Different Thickness

The use of an empirical model for predicting the desorption kinetics of ingredients and impurities from polymeric materials is analysed. A shortcoming of the model considered is the dependence of the reduction factor on the thickness of the polymeric material, which limits the use of different data. An approach for solving this problem is proposed.

scholarly journals The Experimental Research of Drying Kinetics of Nagpur Orange Fruit (Citrus Sinesis- L) by Hot Air Electrical Dryer

2019 ◽  
Vol 8 (6S4) ◽  
pp. 1131-1134
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Orange Fruit ◽  
Kinetics Of

The study is aimed experimentally and compared with the theoretical results of drying kinetics of Nagpur orange fruit dried in a hot air electrical dryer. Orange fruit is highly perishable and needs to be consumed or processed immediately after harvest. Drying or dehydration is one of the most practical methods of preserving food products. Therefore, thin layer drying characteristics of falling rate of Nagpur orange are determined experimentally under different conditions of drying air temperatures, relative humidity and air velocities for different moisture contents. Thin layer models like Wang and Singh, Page and Henderson have been compared with Experimental results. The knowledge of drying kinetics helps for identification of exact drying time and air flow velocity for different moisture content. Here drying operation is carried out at a velocity of 1m/sec and 1.25 m/sec for different temperature of 55°C, 65°C and 75°C. This analysis reveals that drying temperature has a more significant effect on moisture removal while velocity has the least effect. Drying rate is found to increase with the increase in drying temperature and reduce with drying time. Experimental data is statistically correlated by plotting the drying characteristics curve. The analysis reveals that Wang and Singh's model is a better model to explain the drying behavior of Nagpur Orange fruit (R2=0.9888).

scholarly journals Kinetika Pengeringan Cabai dengan Perlakuan Blansing Suhu Rendah-Waktu Lama

2021 ◽  
Vol 10 (1) ◽  
pp. 24-35
Author(s):  
Andi Muhammad Irfan ◽  
Nunik Lestari ◽  
Arimansyah Arimansyah ◽  
A Ramli Rasyid
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Drying Rate ◽  
Suitable Model ◽  
Drying Time ◽  
Drying Characteristics ◽  
High Temperature Short Time ◽  
Long Time ◽  
Short Time ◽  
Kinetics Of

This study was aimed to determine the drying kinetics of chilies that have been pretreated with low temperature long time (LTLT) blanching. Drying chilies with LTLT blanching pretreatment at 60, 70, and 80 oC for 20 minutes was assigned as treatment in this research. Drying chillies with high temperature short time (HTST) blanching pretreatment, without blanching pretreatment in the dryer, and without blanching pretreatment in direct sunlight were also studied as the comparison. The results showed that chilies treated with blanching pretreatment, both LTLT and HTST, have a faster drying rate and achieve the target moisture content faster than chilies that were not blanched. The color of dried chilies that were dried in a dryer was also better than dried chilies that were dried in the sun. Of all the blanching treatments, chilies with LTLT blanching pretreatment at 80 oC for 20 minutes had the fastest drying rate, a drying time of 34 hours, and the attractive dried chilli color. The evaluation results also showed that the Page model was the most suitable model to describe the drying characteristics of chilies with LTLT pretreatment blanching, with R2 ranging from 0.9913-0.9935, X2 ranging from 0.0005-0.0009, and RSME ranging from 0.0221-0.0293. Keywords: Chili; blanching; color; drying; mathematical model   ABSTRAK Penelitian ini bertujuan untuk mengetahui kinetika pengeringan cabai yang diberi perlakuan awal low temperature long time (LTLT) blanching atau blansing pada suhu rendah dalam waktu yang relatif lama. Perlakuan pada penelitian ini yaitu pengeringan cabai dengan blansing metode LTLT pada suhu 60o, 70o, dan 80oC selama 20 menit. Sebagai pembanding, dilakukan juga pengeringan dengan perlakuan awal metode high temperature short time (HTST) blanching, pengeringan cabai tanpa perlakuan awal blansing di dalam alat pengering, serta pengeringan cabai tanpa perlakuan awal blansing di bawah sinar matahari secara langsung. Hasil penelitian menunjukkan bahwa cabai dengan perlakuan awal blansing, baik blansing metode LTLT maupun HTST, memiliki laju pengeringan yang lebih tinggi sehingga lebih cepat mencapai kadar air target dibandingkan dengan cabai tanpa perlakuan blansing. Warna cabai kering yang dihasilkan pada alat pengering juga lebih baik dari cabai kering yang dikeringkan langsung di bawah sinar matahari. Dari seluruh perlakuan yang melibatkan proses blansing, cabai dengan blansing metode LTLT pada suhu 80oC selama 20 menit merupakan perlakuan dengan laju pengeringan tercepat, dengan waktu pengeringan selama 34 jam, dan warna produk cabai kering yang menarik. Hasil evaluasi juga menunjukkan bahwa model Page adalah model yang paling sesuai untuk menggambarkan karakteristik pengeringan cabai dengan perlakuan awal blansing metode LTLT, dengan R2 berkisar antara 0.9913-0.9935, X2 berkisar antara 0.0005-0.0009, dan RSME berkisar antara 0.0221-0.0293. Kata kunci: Blansing; cabai; model matematika; pengeringan; warna

Heat Transfer Characteristics and Kinetics of Camellia oleifera Seeds During Hot-Air Drying

2019 ◽  
Vol 12 (3) ◽  
Author(s):  
Dan Huang ◽  
Yuchao Tao ◽  
Wei Li ◽  
S. A. Sherif ◽  
Xiaohong Tang
Keyword(s):  
Heat Transfer ◽  
Camellia Oleifera ◽  
Heat Transfer Characteristics ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Rate Period ◽  
Kinetics Of

Abstract The heat transfer characteristics and kinetics of Camellia oleifera seeds under hot-air drying were investigated at different temperatures (40, 60, and 80 °C) and loading densities (0.92, 1.22, and 1.52 g/cm2) with a constant air velocity of 1 m/s. Twelve common drying kinetic models were selected to fit the experimental data. The most suitable model was chosen to describe the hot-air drying process of C. oleifera seeds and help in its optimization. The results showed that the drying temperature has a significant influence on the hot-air drying characteristics of C. oleifera seeds. As the drying air temperature increases, the drying time decreases. The effect of the loading density on the drying characteristics of C. oleifera seeds is much smaller than that of temperature. With the increase in the loading density, the drying time slightly increases. The hot-air drying curve of C. oleifera seeds consists of a very short acceleration rate period at the beginning and a long falling rate period, indicating that the drying of C. oleifera seeds is mainly controlled by the diffusion of moisture inside the material. An effective moisture diffusion coefficient of C. oleifera seeds was estimated to range from 0.81256 × 10−9 to 3.28496 × 10−9 m2/s within the temperature range studied. The average activation energy was 28.27979 kJ/mol. The logarithmic model was found to be the best model to describe the kinetics of hot-air drying of C. oleifera seeds.

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