scholarly journals Vitis Labrusca L. Tipi Üzümün Mikrodalga Metodu ile Kurutma Kinetiğinin İncelenmesi

2019 ◽  
Vol 7 (4) ◽  
pp. 631
Author(s):  
Azmi Seyhun Kipcak ◽  
Berrin Saygi Yalcin
Keyword(s):  
Activation Energy ◽  
Microwave Power ◽  
Diffusion Coefficients ◽  
Moisture Diffusion ◽  
Vitis Labrusca ◽  
Drying Characteristics ◽  
Consumption Values ◽  
Effective Moisture ◽  
Rate Period ◽  
Drying Models

Vitis labrusca L. grape (Isabella Grape) is among the grape types that are consumed frequently in the world. Dry fruits are used frequently as snacks for people who work hard and in diet especially during the recent years compared to wet fruits. In this study, the drying characteristics of Vitis labrusca L. are investigated with using different microwave power levels. Mathematical modeling of drying is studied by using the drying models frequently used in the literature. By using spherical coordinates effective moisture diffusion coefficients and activation energy are calculated. Vitis labrusca L. are dried at 20, 6 and 2 minutes with 90, 180 and 360 W power levels, respectively. The best drying model was determined as Alibas and R2, , and root mean square error (RMSE) values were calculated between 0.999398 - 0.999715, 0.000182 - 0.000169, 0.010589 - 0.008675 respectively. Vitis labrusca L. are generally dried in a falling- rate period. Effective moisture diffusion coefficients were calculated between 2.11×10-7 - 6.61×10-8 m2/s and the activation energy were calculated as 75.464 kW/kg. Energy consumption values were determined as 108, 64.8 ve 43.2 kJ at the microwave power levels of 90, 180 and 360 W, respectively.

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.

scholarly journals DRYING OF ZUCCHINI AND CARROT SLICES: INFLUENCE OF TISSUE STRUCTURE ON MASS TRANSFER PARAMETERS

2022 ◽  
Vol 52 (1) ◽  
pp. 49-54
Author(s):  
Farhad Khoshnam
Keyword(s):  
Activation Energy ◽  
Mass Transfer ◽  
Microwave Power ◽  
Moisture Diffusivity ◽  
Tissue Structure ◽  
Moisture Removal ◽  
Average Activation Energy ◽  
Rate Period ◽  
Transfer Parameters

The present work aimed mainly at investigating the influence of tissue structure on dehydration characteristics of zucchini and carrot. Microwave power levels of 100, 350, 550 and 750 W used to dehydrate the samples with thicknesses of 3, 5, 7 and 9 mm. The results showed that moisture removal from the slices occurred in a short accelerating period at the process beginning followed by a falling rate period. The moisture diffusivity increased with both increasing microwave power and the samples thickness where the average values for zucchini and carrot slices changed from 1.17×10-8 to 9.42×10-8 and from 0.73×10-8 to 5.51×10-8 m2 s-1, respectively. The average activation energy for zucchini and carrot slices varied in the range of 1.22–1.68 and 1.57–1.84 W g-1, respectively and decreased with increasing samples thickness.

Drying Characteristics of Soybean (Glycine Max) Using Continuous Drying and Intermittent Drying

2018 ◽  
Vol 14 (9-10) ◽  
Author(s):  
Hyeon W. Park ◽  
Won Y. Han ◽  
Won B. Yoon
Keyword(s):  
Activation Energy ◽  
Moisture Content ◽  
Analysis Method ◽  
Image Analysis Method ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Thin Layer Drying Models ◽  
Best Fit

AbstractThe effects of drying temperature by continuous and intermittent drying on the drying characteristics of soybean were determined in this study. Among the thin-layer drying models, the Midilli–Kucuk model showed the best fit (R2> 0.99) to describe the drying of soybean. At 300 min of the effective drying time, the moisture content of continuous drying at 35, 40, and 45 ºC were 9.38 (±0.00), 8.69 (±0.17), and 7.70 % (±0.48), respectively; while the moisture content of intermittent drying at 35, 40, and 45 ºC were 8.28 (±0.21), 7.31 (±0.41), and 6.97 % (±0.07), respectively. The image analysis method for detection of the crack in soybean demonstrated that at the target moisture content (7.7 %), cracked grain ratios with intermittent drying at 35, 40, and 45 ºC were reduced by 52.08, 27.59, and 18.24 %, respectively. With the effective drying time, the activation energy for intermittent drying (9.33 kJ/mol) was significantly lower than that value for continuous drying (21.23 kJ/mol).

Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles

2015 ◽  
Vol 11 (6) ◽  
pp. 851-860 ◽  
Author(s):  
Man Zhou ◽  
Zhouyi Xiong ◽  
Jie Cai ◽  
Hanguo Xiong
Keyword(s):  
Activation Energy ◽  
Microstructural Analysis ◽  
Moisture Diffusivity ◽  
Drying Process ◽  
Air Drying ◽  
Drying Characteristics ◽  
Logarithmic Model ◽  
Effective Moisture ◽  
Increasing Temperature ◽  
Instant Noodles

Abstract Convective air drying characteristics and qualities of non-fried instant noodles at five temperatures from 80 to 120°C and velocities of 1.0, 2.0 and 3.0 m/s were investigated. Different mathematical models were fitted to study the drying behaviors and the Logarithmic model was the most adequate in describing the drying tests. Results showed that the drying process occurred in a falling rate periods and the effective moisture diffusivity increased with temperature and velocity, ranging from 4.41×10−8 to 1.75×10−7 m2/s with an activation energy of 16.73 kJ/mol. The rehydration attributes changed with both velocity and temperature. Increasing temperature and velocity decreased hardness, increased cohesiveness and resilience generally while had no impact on springiness. Drying temperature greatly influenced the color of noodles, whereas velocity displayed no significant effect. Microstructural analysis indicated that noodle presented hollow and porous structure with numerous and small voids, which might partly explain their distinct behaviors.

scholarly journals Modelling the drying characteristics of the traditional Indonesian crackers "kerupuk"

2019 ◽  
Vol 65 (No. 4) ◽  
pp. 137-144
Author(s):  
Annisa Kusumaningrum ◽  
Dwi Joko Prasetyo ◽  
Ervika Rahayu Novita Herawati ◽  
Asep Nurhikmat
Keyword(s):  
Activation Energy ◽  
Root Mean Square Error ◽  
Moisture Diffusivity ◽  
Mean Square ◽  
Drying Method ◽  
Drying Process ◽  
Drying Characteristics ◽  
Effective Moisture ◽  
Drying Model ◽  
Best Fit

An oven drying method was used to dry traditional Indonesian crackers, popularly known as kerupuk, applying drying temperatures of 50, 60 and 70°C and three different flavours, i.e., garlic, chili and seaweed. Newton, Page, Two terms, Midilli, Logarithmic and Henderson &amp; Pabis mathematical models were used to fit the best model while the standard error of estimate (SSE), root mean square error (RMSE) and coefficient of correlation (r) were chosen as the criteria to determine the equation of the best fit drying model. The Midilli model was the best fit for all the kerupuk flavours. The effective moisture diffusivity was in the range of 1.0413 × 10<sup>–10</sup>–1.6363 × 10<sup>–10</sup> m<sup>2</sup>·s<sup>–1</sup> for the garlic flavour, 1.0007 × 10<sup>–10</sup>–1.5619 × 10<sup>–10</sup> m<sup>2</sup>·s<sup>–1</sup> for the chili flavour and from 1.0000 × 10<sup>–10</sup> to <br /> 1.6228 × 10<sup>–10</sup> m<sup>2</sup>·s<sup>–1</sup> for the seaweed flavour. The activation energy of the garlic flavour, chili flavour and seaweed flavour kerupuk are 20.64, 20.64 and 22.57 kJ·mol<sup>–1</sup>, respectively. Furthermore, in the present study, the physical properties, i.e., the colour and hardness of the kerupuk crackers after the drying process was investigated.

scholarly journals Effect of Temperature and Microwave Power Levels on Microwave Drying Kinetics of Zhaotong Lignite

Processes ◽  
2019 ◽  
Vol 7 (2) ◽  
pp. 74 ◽  
Author(s):  
Pengfei Zhao ◽  
Chenhui Liu ◽  
Wenwen Qu ◽  
Zhixiu He ◽  
Jiyun Gao ◽  
...  
Keyword(s):  
Activation Energy ◽  
Thin Layer ◽  
Apparent Activation Energy ◽  
Microwave Power ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Rate Period

Microwave drying is a promising and effective way to drying and upgrading lignite. The influence of temperature (100–140 °C) and microwave power levels (500–800 W) on thin-layer drying characteristics of Zhaotong lignite under microwave irradiation were investigated. Fourteen thin-layer drying models were used to analyze the microwave drying process while six thin-layer drying models were used to analyze the hot-air drying process. The microwave drying processes at all temperature (100–140 °C) or low microwave power levels (500–700 W) exhibited four periods: a warm-up period, a short constant period, the first and second falling rate period, while one falling rate period was found during hot-air drying. The effective diffusion coefficient of lignite were calculated and it increases with increasing temperature and microwave power levels. During microwave drying, the two-term exponential model is the most suitable model for all applied conditions, while the Modified Page model is the most suitable model to describe the hot-air drying experiments. The apparent activation energy were determined from Arrhenius equation and the values for the first and second falling rate period are 3.349 and 20.808 kJ·mol−1 at different temperatures, while they are 13.455 and 19.580 W·g−1 at different microwave power levels. This implies the apparent activation energy is higher during the second falling rate period, which suggest that the dewatering of absorbed water is more difficult than capillary water. The value of apparent activation energy in hot-air drying is between the first and second falling rate period of microwave drying. Results indicate that microwave drying is more suitable to dewatering free water and capillary water of lignite.

Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices

2015 ◽  
Vol 11 (5) ◽  
pp. 667-678 ◽  
Author(s):  
Prerna Khawas ◽  
Kshirod K. Dash ◽  
Arup J. Das ◽  
Sankar C. Deka
Keyword(s):  
Chemical Properties ◽  
Moisture Diffusivity ◽  
Scanning Electron Micrographs ◽  
Rehydration Ratio ◽  
Drying Characteristics ◽  
Nonenzymatic Browning ◽  
Rate Period ◽  
Drying Models ◽  
Nonlinear Form ◽  
Temperature Scanning

Abstract This study quantifies the drying characteristics and quality attributes of culinary banana at various temperatures (40–70°C) which exhibited falling rate period. Among the different drying models, Wang and Singh model was found the best fitted model with lowest Ӽ2 and highest R2 values. The coefficients of Wang and Singh model were expressed in nonlinear form as a function of temperature and a new model was developed in which moisture ratio is expressed as a function of time and temperature. Effective moisture diffusivity increased with increase in drying temperature. Scanning electron micrographs showed that samples dried at 70°C produced larger pores which resulted in better rehydration ratio and minimum hardness. The nonenzymatic browning occurred faster at 70°C and in addition, the chemical properties were not significantly affected by drying temperatures.

scholarly journals Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 152 ◽  
Author(s):  
Jiabao Ni ◽  
Changjiang Ding ◽  
Yaming Zhang ◽  
Zhiqing Song ◽  
Xiuzhen Hu ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Diffusion Coefficient ◽  
Great Influence ◽  
Moisture Diffusion ◽  
Electrode System ◽  
Ionic Wind ◽  
Drying Characteristics ◽  
Plate Electrode ◽  
Effective Moisture ◽  
Disintegration Index

In order to systematically and comprehensively investigate electrohydrodynamic (EHD) drying characteristics and mechanisms in a multiple needle-to-plate electrode system, drying experiments of Chinese wolfberry were conducted by blocking ionic wind and changing needle spacing in a multiple needle-to-plate electrode system. Drying characteristics, quality parameters, and the microstructure of Chinese wolfberry fruits were measured. Results show that ionic wind plays a very important role during the drying process. Drying rates of different needle spacing treatments are significantly higher than that of the control, and the drying rate decreases with the increase of needle spacing. Needle spacing has a great influence on the speed of ionic wind, rehydration rate, and polysaccharide contents. The effective moisture diffusion coefficient and the electrical conductivity disintegration index decreases with an increase in needle spacing. Ionic wind has a great influence on the effective moisture diffusion coefficient and the electrical conductivity disintegration index of Chinese wolfberry fruits. The microstructure of Chinese wolfberry fruits dried in an EHD system significantly changed. This study provides a theoretical basis and practical guidance for understanding characteristic parameters and mechanisms of EHD drying technology.

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