scholarly journals Convective Hot Air Drying of Chilli Pepper: Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Product

2020 ◽  
Author(s):  
Felix Ajuebor ◽  
Oluwafunmilayo Aworanti ◽  
Oluseye Agbede ◽  
Samuel Agarry ◽  
Tinuade Afolabi ◽  
...  
Keyword(s):  
Quality Attributes ◽  
Drying Kinetics ◽  
Interactive Effects ◽  
Optimum Process ◽  
Process Conditions ◽  
Air Velocity ◽  
Chilli Pepper ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air

Abstract The objectives of this study were to evaluate the individual and interactive effects of air velocity, relative humidity, drying temperature, and drying time on the cabinet hot air drying and quality attributes of chilli pepper as well as to determine the optimum process conditions using the rotatable central composite design (RCCD) of response surface methodology (RSM). The drying kinetics was also modelled. Four factors with three levels of RCCD were utilized: air velocity (0.5-1.5 m/s), relative velocity (65-75%), drying temperature (50-70 o C), and drying time (180-360 min). Product moisture content (PMC), total plate count (TPC), protein content (PC), and carbohydrate content (CC) were evaluated as the quality attributes (responses). The results showed that the drying experimental data significantly ( p ≤ 0.001) and adequately fitted into second-order quadratic regression models with (>0.95) to describe and predict all the responses. Drying time and drying temperature are the most significant drying conditions that exerted more pronounced linear and interactive effects on the dried chilli pepper quality attributes. The predicted optimum process conditions for the production of dried chilli pepper with minimum PMC and TPC as well as maximum PC and CC were obtained to be: drying temperature, 69.98 o C, air velocity, 1.46 m/s, relative humidity, 66.57%, and drying time, 359.86 min. Four empirical models (Page, Newton, Logarithmic, and Henderson and Pabis) were fitted to the drying data and the Page model with (>0.95) best fitted the data to describe the drying kinetics.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

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).

Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture

2015 ◽  
Vol 11 (3) ◽  
pp. 421-434 ◽  
Author(s):  
Alhussein M. Al-Awaadh ◽  
Bakri H. Hassan ◽  
Khaled M. A. Ahmed
Keyword(s):  
Phoenix Dactylifera ◽  
Fruit Color ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air ◽  
Air Temperatures ◽  
Before And After

Abstract Convective hot air drying was used to dry date fruits at different air temperatures and velocities. The kinetics of drying was evaluated by 10 common models. The fruit color and texture were examined before and after drying. Drying time increased as both drying temperature and air velocity decreased. Best fits to the experimental data were provided by the Midilli and Kucuk model, followed by the logarithmic, two-term exponential, and Henderson–Pabis models. Drying affected the fruit color and texture. To minimize such changes, the range of drying temperature and air velocity should be 60–70°C and 2 m/s, respectively.

scholarly journals Modelling the Thin-Layer Drying Kinetics of Untreated and Blanch-Osmotic Pre-treated Tomato Slices

2016 ◽  
Vol 4 (10) ◽  
pp. 850 ◽  
Author(s):  
Samuel Enahoro Agarry
Keyword(s):  
Linear Regression Analysis ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Pre Treatment ◽  
Air Dryer

The objective of this study was to investigate the effect of pre-treatment and drying temperature on the drying kinetics and nutritional quality of tomato (Lycopersicon esculantum L.) under hot air drying. Tomato samples were blanched at 80oC and osmotically dehydrated using 20% w/w sodium chloride solutions at 30oC for 20 min. The blanch-osmotic pre-treated and untreated tomato slices were dried at temperature of 40, 50, 60, 70 and 80oC, respectively in a hot air-dryer. The results showed that blanch-osmotic pre-treatment offered a higher drying rate and lower or faster drying time than untreated condition. The tomato drying regime was characteristically in the constant and falling rate period. The tomato drying rate curve showed characteristics of porous hygroscopic solids. The optimum drying temperature for tomato was found to be 60oC. Four semi-empirical drying models of Newton, Page, Henderson and Pabis, and Logarithmic were fitted to the drying data using non-linear regression analysis. The most appropriate model was selected using the coefficient of determination (R2) and root mean square error (RMSE). The Page model has shown a better fit to the drying kinetics data of tomato in comparison with other tested models. Transport of moisture during drying was described by Fick’s diffusion model application and the effective moisture diffusivity (Deff) thus estimated. The Deff at 60oC was 4.43 × 10-11m2/s and 6.33 × 10-11m2/s for blanch-osmotic pre-treated and untreated tomato slices, respectively.

scholarly journals Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Francis C. Muga ◽  
Moses O. Marenya ◽  
Tilahun S. Workneh
Keyword(s):  
Drying Kinetics ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Emitter Temperature ◽  
The Core ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Rate Period ◽  
Kinetics Of

Biltong is a dried meat product that is widely consumed in South Africa. The marinated meat is traditionally dried under ambient winter conditions while commercial biltong producers use hot air driers. Hot air drying is time-consuming and energy-intensive. A combined infrared and hot air drying (IRHAD) is an alternative method of drying meat during biltong processing. The aim of this study was to establish the effect of the infrared (IR) power, the temperature, and velocity of the drying air on the drying kinetics of marinated beef and subsequently select the best thin-layer drying model for IRHAD during biltong processing. Marinated beef samples were dried at IR power levels of 500, 750, and 1000 W; drying air temperatures of 30, 35, and 40°C; and air velocity of 1.5 and 2.5 m∙s-1. Results indicate that increasing the IR power and the drying air temperature increased the IR emitter temperature and the core temperature of the marinated beef sample. Consequently, increasing the drying rate thus reduced drying time. The air velocity had an inverse relationship with the IR emitter temperature, the core temperature of the marinated beef sample, and the drying rate. The drying process was characterised by a rising rate period in the first half an hour, followed by a falling rate period which implies that moisture transport occurred partly by surface evaporation and predominantly by diffusion. The effective moisture diffusivity ranged from 4.560 × 10 − 10 to 13.7 × 10 − 10   m 2 ∙ s − 1 , while, the activation energy ranged between 40.97 and 59.16 kJ∙mol-1. The IRHAD of marinated beef during its processing to biltong was best described by the two-term model since it had the highest R 2 (0.9982-0.9993) and the lowest RMSE (0.0062-0.0099). The power level of the IR emitter of 1000 W combined with a drying air temperature and velocity of 40°C and 1.5 m∙s-1, respectively, showed the highest improvement in the drying kinetics and the lowest drying time of 5.61 ± 0.35 hours; hence, it is recommended as a possible drying alternative for the processing of biltong.

Hot air impingement drying kinetics and quality attributes of orange peel

2019 ◽  
Vol 44 (1) ◽  
Author(s):  
Li‐Zhen Deng ◽  
Arun S. Mujumdar ◽  
Wen‐Xia Yang ◽  
Qian Zhang ◽  
Zhi‐An Zheng ◽  
...  
Keyword(s):  
Orange Peel ◽  
Quality Attributes ◽  
Drying Kinetics ◽  
Hot Air ◽  
Air Impingement

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.

DRYING KINETICS AND CROSS-LINKING OF SULFUR PREVULCANIZED THICK NATURAL RUBBER LATEX FILM

2013 ◽  
Vol 86 (1) ◽  
pp. 57-67 ◽  
Author(s):  
Chen Jing ◽  
Yang Lei ◽  
Zhong Jieping ◽  
Li Sidong ◽  
Chen Yongjun ◽  
...  
Keyword(s):  
Film Formation ◽  
Natural Rubber Latex ◽  
Type Equation ◽  
Drying Kinetics ◽  
Latex Film ◽  
Cross Linking ◽  
Drying Time ◽  
Drying Temperature ◽  
Drying Kinetic ◽  
Link Density

ABSTRACT In order to investigate drying kinetics of thick natural latex (NR) samples after film formation and the effect on cross-linking of NR latex during the drying process, we employed drying experiment methods, swelling methods, and Fourier transform infrared spectroscopy (FTIR) methods to study the drying and vulcanizing characteristics of NR latex. The results show that the drying temperature and thickness of film have obviously affected drying characteristics. The drying kinetic equation is achieved by mathematic fitting, and the Henderson and Pabis model MR = a exp(−kt) was the best fitted model for the thick NR latex film. The effect of the drying temperature on the drying constant was assessed employing an Arrhenius type equation, which can be expressed as k = 6746 exp[−39.9 × 103/(RT)] (R = 8.314 J mol−1 K−1). The drying constant exponentially decreased with the increasing film thickness. At the beginning of drying, the cross-link density increases rapidly, and up to the maximum value, it would slightly decrease with the prolonged drying time, which the results of FTIR also agree with.

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.

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