scholarly journals Use of diffusive and empirical models to predict drying rate of acerola seeds (Malpighia sp.)

2021 ◽  
Vol 8 (1) ◽  
pp. 096-109
Author(s):  
Rubens Albino Moreira Silva ◽  
José Helvécio Martins ◽  
Mário E. R. M. Cavalcanti Mata ◽  
Maria Elita Martins Duarte
Keyword(s):  
Diffusion Model ◽  
Flow Speed ◽  
Drying Rate ◽  
Drying Process ◽  
Marquardt Method ◽  
Proposed Model ◽  
Thin Layer Drying ◽  
Drying Rates ◽  
Plate Geometry ◽  
Part Model

The thin layer drying process of acerola seeds was analyzed using a flat plate geometry diffusion model, Page's model, and a two-part model proposed based on the diffusion equation. These models were fitted to experimental drying kinetics data of acerola seeds for an air flow speed of 1.5 m/s, at temperatures of 40, 50, 60 and 70°C, using non-linear regression by Levenberg-Marquardt method. The diffusion model was used to determine the diffusion coefficients and activation energy. The predicted and experimental results were compared using the determination coefficient (R2) and mean square error (MSE) of the estimates as criteria. The results showed that the diffusion model is not suitable for predicting the drying rate of acerola seeds, while Page’s equation and the two-part proposed model can be safely used to predict the drying rates.

Investigation of Microwave-Induced Thin-Layer Drying for Municipal Sludge

2012 ◽  
Vol 518-523 ◽  
pp. 3227-3230 ◽  
Author(s):  
He Xun Huang ◽  
Han Ping Chen ◽  
Zhi Feng Hu ◽  
Xiao Qian Ma
Keyword(s):  
Diffusion Coefficient ◽  
Reaction Time ◽  
Thin Layer ◽  
Microwave Radiation ◽  
The Other ◽  
Drying Rate ◽  
Research Model ◽  
Municipal Sludge ◽  
Drying Process ◽  
Thin Layer Drying

Since the adverse factors such as deficient penetration and long reaction time have restricted the complete microwave-used drying of municipal sludge, the microwave-induced drying was considered which has advantages in such aspects. The investigation of the microwave-induced drying to uncover the mechanism has great meaning for its development and usage. The experiments indicated that temperature was the decisive factor affecting the drying rate. The microwave-induced sludge reached the highest drying rate at the moisture rate of 40%, with a 20% grade promotion compared with that of the original one. The molecular fracture caused by microwave radiation had obviously accelerated the drying process and the drying rate was rising in proportion to the microwave radiation dose. The diffusion coefficient of microwave-induced sludge was obviously enlarged more than 2 times grade. In this research, model Weibull proved to fit the experiment of thin-layer drying for municipal sludge best compared with the other ones.

Effect of thin layer drying rate and swath architecture on the rate of grass swath drying under controlled conditions

1989 ◽  
Vol 113 (1) ◽  
pp. 59-65 ◽  
Author(s):  
W. J. Lamond ◽  
H. B. Spencer ◽  
R. Graham ◽  
A. B. Moore
Keyword(s):  
Regression Analysis ◽  
Wind Tunnel ◽  
Thin Layer ◽  
Multiple Regression Analysis ◽  
Statistical Dependence ◽  
Drying Rate ◽  
Controlled Conditions ◽  
Thin Layer Drying ◽  
Crop Types ◽  
Drying Rates

SUMMARYA total of 51 grass swaths was dried in a wind tunnel under controlled conditions of temperature and humidity. The swath treatments covered a range of conditioning treatments, crop types, maturities and porosities. Drying rates of the swaths were related to crop and swath properties to establish which variables were important in influencing the overall drying rates of the swaths. Multiple regression analysis was used to assess the statistical dependence of drying rate on variables reflecting crop and swath properties: the dependence on swath structure was approximately four times greater than the dependence on crop conditioning. Improved swath drying rates could be achieved by lesssophisticated machinery than the current mower conditioners.

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.

scholarly journals Modeling of thin layer drying characteristics of “Xiem” banana peel cultivated at U Minh district, Ca Mau province, Vietnam

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 244-249
Author(s):  
N.V. Tai ◽  
M.N. Linh ◽  
N.M. Thuy
Keyword(s):  
Activation Energy ◽  
Thin Layer ◽  
Goodness Of Fit ◽  
Effective Diffusivity ◽  
Coefficient Of Determination ◽  
Banana Peel ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Temperature ◽  
Thin Layer Drying

In Vietnam, banana peels have been discarded as waste which is a potential source of raw material for food and other bioprocessing industries. Drying the peel offers opportunities for value addition into novel products, thus reducing waste from the fruit processing operations. This study presented the mathematical models of the thin-layer drying behaviour of banana peels using three air temperatures (60oC, 70oC and 80oC). The effect of drying temperature on the reduction of moisture content and drying rate of the banana peel was evaluated. A total of eight commonly drying models were used for choosing the best fitness model for describing the oven drying process. The effective moisture diffusivity and activation energy were calculated using Fick’s diffusion equation. The obtained results showed that increasing drying temperature accelerate the drying process, as well as, increasing drying rate and effective diffusivity. The goodness of fit tests base on the criterion indicated that the Page model gave the best fit to experimental results. The effective diffusivity varied from 2.29×10-8 – 3.25×10-8 m 2 /s. Effective diffusivity was satisfactorily by an Arrhenius relationship with activation energy within the 60-80°C temperature range. The obtained activation energy was 16.98 kJ/mol with a high coefficient of determination (R2 = 0.903).

scholarly journals Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract

2019 ◽  
Vol 57 (2) ◽  
pp. 159-170 ◽  
Author(s):  
Ana Maria Buljat ◽  
Tamara Jurina ◽  
Ana Jurinjak Tušek ◽  
Davor Valinger ◽  
Jasenka Gajdoš Kljusurić ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Drying Process ◽  
Flow Properties ◽  
Cocoa Powder ◽  
Thin Layer Drying ◽  
Powder Samples ◽  
Different Temperatures ◽  
Drying Rates ◽  
Lower Temperature ◽  
Economical Alternative

The foam mat drying process is a simple and economical alternative to spray and freeze drying. It is considerably cheaper due to rapid drying at low temperatures, preservation of nutritional quality and easy reconstitution. Basic principle of the process is conversion of a liquid or a semi-liquid foodstuff to foam and thin layer drying of the foam. This study explores the possibility of the foam mat drying for production of instant cocoa powder enriched with lavender (Lavandula × hybrida L.) extracts. The aqueous extraction of lavender was optimized using Taguchi orthogonal array design. Extracts obtained under optimal conditions were added to a mixture of egg white, cocoa powder, sugar and gelatine. Mixtures were blended for 4 min to obtain stable foam which was dried at three different temperatures (t=50, 60 and 70 °C) and milled into a powdered product. Drying rates were obtained from the experimental data using nonlinear model estimation. Flow properties, bulk density, particle size distribution, reconstitution and sensory properties of the final product were also assessed. Based on the obtained data, the drying process was best described by Page’s drying model. Samples dried at lower temperature (t=50 °C) exhibited the best powder flow and reconstitution properties. Sensory analysis resulted in similar findings: powder samples dried at lower temperatures had better appearance, colour and taste. The obtained data confirm the suitability of the foam mat drying for the production of instant cocoa powder enriched with lavender extract.

scholarly journals Drying Behavior and Kinetics of Drying Process of Plant-Based Enteric Hard Capsules

Pharmaceutics ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 335
Author(s):  
Chuqi He ◽  
Haodong Wang ◽  
Yucheng Yang ◽  
Yayan Huang ◽  
Xueqin Zhang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Transfer ◽  
Chemical Properties ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Air Dryer

The drying process is a significant step in the manufacturing process of enteric hard capsules, which affects the physical and chemical properties of the capsules. Thus, the drying characteristics of plant-based enteric hard capsules were investigated at a constant air velocity of 2 m/s in a bench scale hot-air dryer under a temperature range of 25 to 45 °C and relative humidity of 40 to 80%. Results indicate that the drying process of the capsules mainly occur in a falling-rate period, implying that moisture transfer in the capsules is governed by internal moisture diffusion rate. High temperature and low relative humidity reduce drying time but increase the drying rate of the capsules. Investigation results of the mechanical properties and storage stability of the capsules, however, reveal that a fast drying rate leads to plant-based enteric hard capsules of low quality. Scanning electron microscopy further demonstrates that more layered cracks appear in capsules produced under a faster drying rate. The Page model yielded the best fit for describing thin-layer drying of the capsules based on the coefficient of determination and reduced chi-square. Moreover, it was established that the effective moisture diffusivity of the capsules increases with an increase in drying temperature or reduction in relative humidity.

CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER

2012 ◽  
Vol 2 (1) ◽  
pp. 14-20
Author(s):  
Yuwana Yuwana
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ambient Temperature ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Ambient Relative Humidity ◽  
Solar Dryer

Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.

scholarly journals Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

2005 ◽  
Vol 17 (2) ◽  
pp. 199-205 ◽  
Author(s):  
Sttela Dellyzete Veiga Franco da Rosa ◽  
Delacyr da Silva Brandão Júnior ◽  
Édila Vilela de Resende Von Pinho ◽  
André Delly Veiga ◽  
Luiz Hildebrando de Castro e Silva
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Removal Rate ◽  
Coffea Canephora ◽  
Development Stage ◽  
Seed Vigor ◽  
Drying Rate ◽  
Physiological Quality ◽  
Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water content.

Optimization of a thin layer drying process for coroba slices

2008 ◽  
Vol 85 (3) ◽  
pp. 372-380 ◽  
Author(s):  
Otoniel Corzo ◽  
Nelson Bracho ◽  
Alberto Vásquez ◽  
Angel Pereira
Keyword(s):  
Thin Layer ◽  
Drying Process ◽  
Thin Layer Drying
Sign in / Sign up

Export Citation Format

Share Document