Impact of Fruit Ripeness on Physicochemical Properties and Convective Drying Characteristics of Kent Mango (Mangifera indica L. cv. 'Kent')

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Alfa Oumar Dissa ◽  
Hélène Desmorieux ◽  
Pascal Degraeve ◽  
Joseph Bathiebo ◽  
Jean Koulidiati
Keyword(s):  
Natural Convection ◽  
Thermal Diffusivity ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Convective Drying ◽  
Drying Characteristics ◽  
Mass Diffusivity ◽  
Drying Rates ◽  
Drying Curves ◽  
Time Required

Impact of ripeness on drying characteristics of mango was studied by considering different zones on the fruit. For each zone, ripeness was estimated by total soluble solids/acidity ratio, colour and texture of fruit flesh. For each state of ripeness, drying curves and time-temperature curves were established both in forced and natural convection. Mass diffusivity (estimated by considering two diffusion regions), thermal diffusivity and drying rates were deduced from these drying curves by considering product shrinkage. Results showed that the time required to reduce moisture content to any given level depended on the ripeness state, being highest for unripe samples and lowest for ripe samples. At each drying moment, temperature of ripe sample was higher than that of unripe sample. Mass diffusivity, thermal diffusivity and drying rates strongly increased with ripeness state. At 60°C, unripe and ripe fruit mass diffusivities ranged respectively from 1.69x10-10 to 9.87x10-10 m²/s and 3.38x10-10 to 1.77x10-9 m²/s. Thermal diffusivities ranged from 2.12 x10-11 to 6.44x10-10 m²/s and 2.74x10-10 to 8.05 x10-10 m²/s respectively for unripe and ripe samples. In natural convection, drying rates reached maximal values of 0.16 kg m-2 s for unripe sample and 0.47 kg m-2 s for ripe sample whereas in forced convection they reached respectively 0.43 and 0.67 kg m-2 s. Product shrinkage decreased with ripeness and was almost ideal for the major part of the drying process. Constants of suitable fitting models also varied considerably with fruit ripeness. This work showed that ripeness state influences strongly drying characteristics of mango fruit.

scholarly journals Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production

2006 ◽  
Vol 41 (3) ◽  
pp. 503-509 ◽  
Author(s):  
Vânia Regina Nicoletti Telis ◽  
Vânia Araújo Lourençon ◽  
Ana Lúcia Gabas ◽  
Javier Telis-Romero
Keyword(s):  
Olive Oil ◽  
Soybean Lecithin ◽  
Aqueous Suspension ◽  
Convective Drying ◽  
Factorial Designs ◽  
Soy Lecithin ◽  
Drying Time ◽  
Drying Rates ◽  
Chemical Pretreatments ◽  
Drying Curves

The objective of this work was to determine the most appropriated chemical treatment to be used to dry grapes cv. Rubi for raisin production. Drying curves for convective drying with air at 50ºC, in a tray drier, were obtained for grapes submitted to chemical pretreatments with different concentrations of potassium carbonate and olive oil, and different dipping times, according to factorial designs. Convective drying curves were also obtained for grapes pretreated in aqueous suspensions of soybean lecithin, at varied lecithin concentrations and dipping times. Page model was adjusted to the experimental drying curves, and the calculated drying times showed that the best pretreatment consisted in dipping grapes for 2 minutes in a 5% olive oil and 6% K2CO3 emulsion, at 50ºC, which resulted in a drying time close to that of the pretreatment with 2.5% of olive oil, but with a lower consumption of this substance. In addition, the immersion of grapes in an aqueous suspension of 2% soy lecithin, at 50ºC, for 5 minutes, resulted in a total drying time slightly higher than the most effective pretreatment.

scholarly journals Drying Kinetics and Modelling of Convective Drying of Kedondong Fruit

2021 ◽  
Vol 21 (1) ◽  
pp. 93
Author(s):  
Cheak Theng Ee ◽  
Yee Jian Khaw ◽  
Ching Lik Hii ◽  
Choon Lai Chiang ◽  
Mohamad Djaeni
Keyword(s):  
Thin Layer ◽  
Moisture Diffusion ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Small Scale ◽  
Hot Air ◽  
Kinetic Information ◽  
Drying Rates ◽  
Drying Curves ◽  
Effective Diffusivities

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.

Experimental Study on the Xilingol Lignite Dewatering in Microwave Field

2013 ◽  
Vol 868 ◽  
pp. 442-446
Author(s):  
Wei Dong Wang ◽  
Xiao Yang ◽  
Jing Wen ◽  
Meng Hui Lu ◽  
Chen Gao ◽  
...  
Keyword(s):  
Microwave Field ◽  
Size Composition ◽  
Microwave Drying ◽  
Drying Rate ◽  
Drying Characteristics ◽  
Fine Coal ◽  
Mass Losses ◽  
Drying Rates ◽  
Drying Curves ◽  
Superficial Area

Microwave drying characteristics of Xilingol lignite were investigated with microwave drying testing equipment at 2450 MHz. Effects of particle size has been carefully studied. Mass losses of the samples were measured during drying. Drying rates were then obtained through the trends of drying curves. Results show the 0.6-1mm sample has low drying rate. Changing the stacking superficial area and size composition has been tested and resulted that only mixed with fine coal can increase the drying rate of 0.6-1mm. But classification experiment shows sieving 0-6mm sample into fine sample and coarse sample cannot advance the drying rate obviously.

scholarly journals Drying Kinetics and Mathematical Modeling of Bottle Gourd

2019 ◽  
pp. 1-8
Author(s):  
Murlidhar Ingle ◽  
A. R. Tapre ◽  
Radhika Nawkar
Keyword(s):  
Bottle Gourd ◽  
Moisture Loss ◽  
Drying Process ◽  
Drying Time ◽  
Constant Weight ◽  
Drying Behavior ◽  
Drying Rates ◽  
Drying Curves ◽  
Time Required ◽  
Agricultural Materials

Aims: The aim of this study was to evaluate the drying behavior of bottle gourd slices using tray dryer. Study Design: The bottle gourd slices were dried in a tray dryer at 50, 55, 60, 65 and 70 + 1°C. The moisture loss was determined by gravimetry. Readings were taken at 30 minutes till constant weight was observed. Place and Duration of Study: Experiments were done in Department of Food Science and Technology, MPKV Rahuri and completed within 12 months. Methodology: The drying curves were fitted into four different drying models (Henderson, Logarithm, Page and Modified Page) widely accepted for modeling of agricultural materials drying. The best model describing the drying process was selected based on the low RMSE, low χ2, and high R2. Results: The drying time at 50, 55, 60, 65 and 70ºC drying temperature were 630, 570, 450, 420 and 360 min respectively for bottle gourd slices. By comparing time required at 50ºC and 60ºC temperature and 60ºC and 70ºC there were 28.57% and 20.00% reduction in drying time respectively. At the beginning of a drying process, the moisture content of fresh bottle gourd was 92.09% (w.b.) which is reduced to 7.08% (wb). The drying rate decreased with increase in drying time. The drying rates were as high as 0.89 at 55ºC and as low as 0.1 at almost all the temperatures. The R2 values ranged from 0.788 to 0.954, the adjusted R2 values also ranged from from 0.777 to 0.951, χ2 values between 0.029 and 0.681, and RMSE values between 0.0533 and 0.3742. Conclusion: Henderson and Pabis model was found to be a better model for describing the drying characteristics of bottle gourd at all temperatures. The product quality was found well at all the temperature.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520e-520
Author(s):  
Juan E Manzano ◽  
Oswaldo Valor
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Randomized Design ◽  
Solids Content ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

scholarly journals Indirect Drying and Coking Characteristics of Coking Coal with Soda Residue Additive

Energies ◽  
2021 ◽  
Vol 14 (3) ◽  
pp. 575
Author(s):  
Ze Zhang ◽  
Shuting Zhang
Keyword(s):  
Energy Saving ◽  
Drying Characteristics ◽  
Coking Coal ◽  
Internal Solution ◽  
Active Point ◽  
System A ◽  
Dry Distillation ◽  
Drying Rates ◽  
Process Energy ◽  
Drying Efficiency

To improve indirect drying efficiency, the effect of soda residue on the drying characteristics of coking coal were studied using a self-made indirect drying system. A tube furnace was used in the dry distillation of coal samples with soda residue, and the coke properties were analyzed. The results indicated that the soda residue has a significant influence on the increase in the heating rate of coal samples in the temperature distribution range of 90 to 110 °C. With the addition of 2%, 5%, and 10% soda residue, the drying rates increased by 11.5%, 25.3%, and 37.3%, respectively at 110 °C. The results of dry distillation show that addition of 2%, 5% and 10% soda residue decreases the carbon loss quantity by 4.67, 4.99, and 8.82 g, respectively. The mechanical strength of coke samples satisfies the industrial conditions when the soda residue ratio ranges from 2% to 5%. Soda residue can improve the active point of coke dissolution reaction and inhibit coke internal solution. Economically, coking coal samples mixed with soda residue have an obvious energy saving advantage in the drying process. Energy saving analysis found that it can reduce cost input by 20% than that of the normal drying method.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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