scholarly journals Influence of UV-B Pretreatments on Kinetics of Convective Hot Air Drying and Physical Parameters of Mushrooms (Agaricus bisporus)

Agriculture ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 371
Author(s):  
Arman Forouzanfar ◽  
Mohammad Hojjati ◽  
Mohammad Noshad ◽  
Antoni Jacek Szumny
Keyword(s):  
Control Sample ◽  
Moisture Diffusion ◽  
Drying Kinetics ◽  
Ultraviolet B ◽  
Physical Parameters ◽  
Chi Square ◽  
Drying Time ◽  
Color Changes ◽  
Hot Air ◽  
Kinetics Of

The present study aimed to investigate the effects of ultraviolet-B (UV-B) pretreatments on selected physical properties (shrinkage, rehydration, color, texture) and drying kinetics and to model the drying kinetics of hot air dried mushrooms using several mathematical models, such as the Henderson–Pabis, logarithmic, two-term, Verma, Wang and Singh, Midilli, and modified Henderson–Pabis models. Results showed that the use of UV-B pretreatment before mushroom drying reduced shrinkage, color changes, firmness, and drying time and increased rehydration and the effective moisture diffusion coefficient. The amount of activation energy increased from 16.55 ± 1.3 kJ/mol (control sample) to 18.27 ± 2.2 kJ/mol (UV-B treated samples for 30 min), 19.72 ± 1.4 kJ/mol (UV-B treated samples for 60 min), and 21.9 ± 1.9 kJ/mol (UV-B treated samples for 90 min). However, increasing the drying temperature increased the shrinkage and firmness of samples. The modified Henderson–Pabis model with the highest correlation coefficient (R2) and lowest root mean square error (RMSE) and chi-square (χ2) showed the best fit for every drying curve, proving to be an excellent tool for the prediction of drying time.

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).

scholarly journals Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2362
Author(s):  
Lin Zhu ◽  
Xianrui Liang ◽  
Yushuang Lu ◽  
Shiyi Tian ◽  
Jie Chen ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Drying Kinetics ◽  
Soluble Solids ◽  
Hot Air Drying ◽  
Fresh Sample ◽  
Drying Time ◽  
Air Drying ◽  
Freeze Thaw ◽  
Hot Air ◽  
Kinetics Of

This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments. The electronic nose shows that FT treatments significantly change the aroma profiles of the juice. The four main volatile substances in the fresh juice are (E)-2-hexenal, α-terpineol, hexanal and linalyl formate, which account for 48.5 ± 0.1%, 17.6 ± 0.2%, 14.0 ± 1.5% and 7.8 ± 2.7% of relative proportions based on total ion chromatogram (TIC) peak areas. In the FT-treated samples, the amount of (E)-2-hexenal and hexanal decreased significantly while α-terpineol and linalyl formate remained almost unchanged. Repeated FT cycles increased the ethanol content and destroyed the original green leafy flavor. Finally, the drying kinetics of FT-treated blueberries was tested. One FT treatment can shorten the drying time by about 30% to achieve the same water content. The Deff values of the FT-treated sample are similar, which are about twice as large as the value of the fresh sample. The results will be beneficial for the processing of frozen blueberry into juice or dried fruits.

Drying kinetics of cotton based yarn bobbins in a pressurized hot-air convective dryer

2016 ◽  
Vol 231 (2) ◽  
pp. 294-308
Author(s):  
Dinçer Akal ◽  
Kamil Kahveci ◽  
Ugur Akyol ◽  
Ahmet Cihan
Keyword(s):  
Energy Consumption ◽  
Minimum Energy ◽  
Effective Diffusion ◽  
Volumetric Flow Rate ◽  
Drying Kinetics ◽  
Drying Time ◽  
Flow Rates ◽  
Minimum Energy Consumption ◽  
Hot Air ◽  
Kinetics Of

In this study, the drying kinetics of cotton bobbin drying process in a pressurized hot-air convective bobbin dryer was investigated, and a drying model was introduced for the simulation of drying. Tests were conducted for drying temperatures of 70℃, 80℃, and 90℃; effective drying air pressures of 1, 2, and 3 bars; three volumetric flow rates of 42.5, 55, and 67.5 m3/h; and for three different bobbin diameters of 10, 14, and 18 cm. Optimum drying conditions were specified in terms of drying time and energy consumption. Results indicate that the total drying time depends significantly on the drying temperature, pressure, and volumetric flow rate. Results show that the minimum energy consumption is obtained for low values of drying air temperatures and pressures, and for moderate and high values of drying air volumetric flow rates. It was also found that the Page model is suitable for simulating the drying behavior of cotton yarn bobbins. Finally, results show that effective diffusion coefficient values are between 1.132 × 10−7 m2/s and 3.453×10−7 m2/s depending on the values of drying parameters.

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.

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

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.

Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)

2007 ◽  
Vol 79 (4) ◽  
pp. 1460-1466 ◽  
Author(s):  
A. Vega ◽  
P. Fito ◽  
A. Andrés ◽  
R. Lemus
Keyword(s):  
Mathematical Modeling ◽  
Drying Kinetics ◽  
Bell Pepper ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

scholarly journals Mathematical modeling of pequi pulp drying and effective diffusivity determination

2017 ◽  
Vol 21 (7) ◽  
pp. 493-498 ◽  
Author(s):  
Elisabete P. de Sousa ◽  
Rossana M. F. de Figueirêdo ◽  
Josivanda P. Gomes ◽  
Alexandre J. de M. Queiroz ◽  
Deise S. de Castro ◽  
...  
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Air Speed ◽  
Drying Curves ◽  
Increasing Temperature ◽  
Kinetics Of ◽  
Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

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
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