HOT-AIR DRYING AND MODELING THE DRYING KINETICS OF SUNFLOWER (HELIANTHUS ANNUS L.) PETALS

2020 ◽  
Vol 23 (3) ◽  
Author(s):  
Amir Hossein Mirzabe ◽  
◽  
Gholam Reza Chegini ◽  
Keyword(s):  
Economic Value ◽  
Cost Effective ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Sunflower Seeds ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Helianthus Annus ◽  
Air Dryer ◽  
Kinetics Of

Sunflower seeds and oil in food and agricultural processing are of great importance. Dried sunflower petals are the most important parts of the sunflower plant that have economic value. Thin-layer drying experiments were performed in a laboratory scale hot-air dryer. The results indicated that with increasing drying temperature and air velocity, time of drying reduces and in most cases, the logarithmic model had the best performance for modeling the drying kinetics. The calculated values of the effective moisture diffusivity varied from 3.16627 ×10-13 to 1.32860 ×10-12 m2 s-1 and the values of the activation energy for air velocities of 0.4 and 0.8 m s-1 were equal to 51.21 and 42.3 kJ mol-1, respectively. Also, to verify whether the production and sale of sunflower petals can be cost effective, economic analysis was done. This analysis showed that drying of sunflower petals is profitable process and the generated revenue can even surpass the revenue from the sale of sunflower seeds.

scholarly journals Thin Layer Drying Kinetics of Wheat Grain in a Convective Hot-Air Dryer

2019 ◽  
Vol 10 (2) ◽  
pp. 133-138
Author(s):  
A. Matouk ◽  
A. El-Sayed ◽  
A. Tharwat ◽  
M. Farhan
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Wheat Grain ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Air Dryer ◽  
Kinetics Of

scholarly journals Mathematical modelling of thin layer drying kinetics of cashew apple pomace in hot air oven dryer

2020 ◽  
pp. 119-136
Author(s):  
Bobby Shekarau ◽  
Riyang Zakka ◽  
Tswenma Tsokwa ◽  
Kenneth Yuguda ◽  
Udom Okon
Keyword(s):  
Moisture Diffusivity ◽  
Hydraulic Press ◽  
Apple Pomace ◽  
Drying Kinetics ◽  
Food Ingredient ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Cashew Apple ◽  
Kinetics Of

Due to renewed interest in fruit residue application, cashew apple pomace and other fruit pomace are receiving unparallel attention as substitute for food ingredient or food enrichment options. This necessitates this study to investigate drying as vital approach in preserving and conditioning cashew apple pomace. In this study, cashew apple fruits were blended in fruit blender and filtered through 150 microns filter; the filtrate was further tightened in a fabric material and pressed with manual hydraulic press to further express the juice in it. The pomace was stored in a refrigerator at 3 ?C for 18 h to homogenise the moisture. The pomace was divided into nine equal weights, a portion was fed into hot air oven dryer at 60 ?C and constant circulating air velocity of 2.2 m/s, the changes in mass was measured using digital mass balance after every 10 minutes. The procedure was repeated at 70 and 80 ?C and in triplicate; in each case the mass of the samples was measured. It was found that cashew pomace dry under a single falling rate period, effective moisture diffusivity increased with increasing drying temperature and ranges from 9.02015?10-9 to 2.12177?10-8, activation energy was estimated as 41.880 kJ/K, specific drying energy consumption decreased with increasing drying temperature and ranges from 24.1 to 45.3 MJ/kg. Our proposed drying model was found to adequately simulate the drying kinetics of cashew apple pomace.

scholarly journals Mathematical modeling of thin-layer drying kinetics of carabao mango in a hot-air dryer

2016 ◽  
Vol 64 ◽  
pp. 59-66
Author(s):  
Fidel Ivan Labutong ◽  
Janet Stephanie Pastores ◽  
Angelyn Yeung ◽  
Lola Domnina Pestaño
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Drying Kinetics ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Air Dryer ◽  
Kinetics Of

Design, development, and drying kinetics of infrared‐assisted hot air dryer for turmeric slices

2021 ◽  
Author(s):  
G. Jeevarathinam ◽  
R. Pandiselvam ◽  
T. Pandiarajan ◽  
P. Preetha ◽  
T. Krishnakumar ◽  
...  
Keyword(s):  
Drying Kinetics ◽  
Design Development ◽  
Hot Air ◽  
Air Dryer ◽  
Kinetics Of

The Investigation of the Effects of Banana Maturity on the Drying Kinetics of Thinly-Sliced Saba (Musa balbasiana) Using Hot-Air Dryer

2021 ◽  
pp. 90-101
Author(s):  
Lola Domnina Pestaño ◽  
John Paul Bautista ◽  
Reizl Leguiab ◽  
Sean Danielle Puri
Keyword(s):  
Drying Kinetics ◽  
Hot Air ◽  
Air Dryer ◽  
Kinetics Of

scholarly journals Kinetika Pengeringan Lapisan Tipis Daun Jati Belanda (Thin Layer Drying Kinetics of Guazuma Ulmifolia Leaves)

2021 ◽  
Vol 8 (2) ◽  
pp. 53-62
Author(s):  
Hendri Syah ◽  
Armansyah Halomoan Tambunan ◽  
Edy Hartulistiyoso ◽  
Lamhot Parulian Manalu
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Convective Mass Transfer ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Guazuma Ulmifolia ◽  
Kinetics Of

The objectives of this study were to determine a suitable thin layer drying model to describe the drying kinetics of Guazuma ulmifolia leaves and determine the mass transfer parameters of Guazuma ulmifolia leaves. The drying of Guazuma ulmifolia leaves was conducted in a laboratory scale dryer with various temperature (40oC, 50oC, and 60oC) and relative humidity (30%, 40%, 50% and 60%). Five drying models, namely, Newton, Henderson and Pabis, Page, Midilli-Kucuk, and Verma et al. were fitted to the drying data. The drying curve of guazuma leaves did not show a constant drying period during the drying period. The models suitability were compared base on coefficient of determination (R2), root square mean errors (RSME), and reduced mean square of deviation (X2). It was found that, among the models evaluated, the Midilli and Kucuk model is the best to describe the drying kinetics of Guazuma ulmifolia leaves. The effective moisture diffusivity was found to be in the range of 10-13 – 10-12 m2/s and the convective mass transfer coefficient was in the range of 10-9 – 10-10 m/s. The activation energy value was found to be 89.21 kJ/mol.

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).

Mass Transfer Parameters and Modeling of Hot Air Drying Kinetics of Dill Leaves

2016 ◽  
Vol 12 (2) ◽  
Author(s):  
Hosain Darvishi ◽  
Zanyar Farhudi ◽  
Nasser Behroozi-Khazaei
Keyword(s):  
Activation Energy ◽  
Mass Transfer ◽  
Moisture Content ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Transfer Model ◽  
Hot Air ◽  
Drying Behavior ◽  
Kinetics Of ◽  
Best Fit

Abstract Moisture diffusivity (Dem), mass transfer coefficient (hm), activation energy and drying kinetics of the dill leaves were studied and modeled as a function of temperature (40–70 °C) and moisture content (0.20–5.67 kg water/kg dry matter). Results showed that the Dem and hm significantly depend on the temperature and moisture content (p < 0.05). The average of Dem and hm varied between 4.02 × 10–9 to 9.65 × 10–9 m2/s, and 2.38 × 10–7 to 6.33 × 10–7 m/s, respectively. Activation energy showed a significant dependence on the moisture content and estimated as 16.84 kJ/mol for diffusion model and 28.70 kJ/mol for mass transfer model. Out of the six models considered, the logarithmic model showed the best fit to drying behavior of the dill leaves.

The drying kinetics of kale (Brassica oleracea) in a convective hot air dryer

2005 ◽  
Vol 71 (4) ◽  
pp. 373-378 ◽  
Author(s):  
Gikuru Mwithiga ◽  
Joseph Ochieng Olwal
Keyword(s):  
Brassica Oleracea ◽  
Drying Kinetics ◽  
Hot Air ◽  
Air Dryer ◽  
Kinetics Of

scholarly journals Infrared drying kinetics of blue mussels and physical properties

2019 ◽  
Vol 25 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Azmi Kipcak ◽  
İbrahim Doymaz ◽  
Emek Moroydor-Derun
Keyword(s):  
Blue Mussel ◽  
Power Level ◽  
Colour Change ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Time ◽  
Blue Mussels ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Kinetics Of

As an alternative to fish and beef, blue mussels (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between 88?146 W. Various thin-layer drying models were applied to the blue mussel and the Midilli et al., model best fits the experimental data (R2: 0.999150?0.999750, ?2: 0.000104?0.000030, RMSE: 0.008309?0.004797). The effective moisture diffusivity was determined to be between 4.24?10-9 and 1.10?10-8 m2/s. The activation energy was found to be 20.85 kW/kg. The cook loss and area shrinkage increased with increasing power level and drying time. Most cook loss (30%) and area shrinkage (30%) were obtained between 15-23 min and 8-20 min of drying time, respectively. The colour change was slightly affected by the change in infrared power level.

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