scholarly journals Drying Kinetics of Wheat (Triticum aestivum L., cv. ‘Pionier’) during Thin-Layer Drying at Low Temperatures

2021 ◽  
Vol 11 (20) ◽  
pp. 9557
Author(s):  
Iris Ramaj ◽  
Steffen Schock ◽  
Joachim Müller
Keyword(s):  
Triticum Aestivum ◽  
Low Temperatures ◽  
Effective Diffusion ◽  
Triticum Aestivum L ◽  
Drying Kinetics ◽  
High Temporal Resolution ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Drying Model ◽  
Kinetics Of

The management of moisture is one of the main challenges in anticipating and averting food decay and food losses during postharvest processing and storage. Hence, it is imperative to reduce the moisture of freshly harvested products to safe-storage limits in order to inhibit the occurrence of diverse biochemical, microbiological and other moisture-related deteriorative reactions which can contribute to quality degradation. A viable alternative to conventional hot-air drying is the application of low temperatures for drying, which has scarcely been investigated. In this regard, experimental-based modeling is a requisite to gain insights into drying processes. Thus, this study focused on investigating the drying kinetics of wheat (Triticum aestivum L.) cv. ‘Pionier’ under a coherent set of drying air temperatures (T = 10–50 °C), relative humidity (RH = 20–60%), and airflow velocity (v = 0.15–1.00 ms−1). A robust and automated measurement system using a high precision balance was utilized as a basis for the real-time and continuous acquisition of drying data. The analysis of the experimental results facilitated the establishment of generalized drying model for low temperatures able to describe at a high accuracy the behavior of moisture ratio X* (R2 = 0.997, RMSE = 1.285 × 10−2, MAPE = 6.5%). An analytical model for predicting the effective diffusion coefficients D (R2 = 0.988, RMSE = 4.239 × 10−2, MAPE = 7.7%) was also developed. In conclusion, the anticipated drying model has demonstrated the capability of modeling the drying behavior of wheat at low temperatures with a high temporal resolution and should be employed in the design, analysis and modeling of cooling, aeration and low-temperature drying processes of wheat bulks.

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).

An Experimental Study on the Drying Kinetics of Castor Bean Fruits (Ricinus communis L., “Brs Energia” Variety)

2016 ◽  
Vol 369 ◽  
pp. 119-124
Author(s):  
E.M.A. Pereira ◽  
J.V. Silva ◽  
J.P.S. Santos ◽  
T.H.F. Andrade ◽  
A.G. Barbosa de Lima
Keyword(s):  
Experimental Study ◽  
Castor Bean ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Kinetics Of

This work aims to conduct an experimental study of the drying kinetics of castor bean fruits (Ricinuscommunis L., “BRS Energia” variety). Experiments were conducted using an oven at air temperatures 50 and 70°C and air relative humidity values 16.34 and 6.24%, respectively. The castor bean fruits were considered as a triaxial spheroid. The experimental moisture content data as a function of time were fitted to different lumped models (namely Henderson and Pabis, Page, Midilli and two-term exponential models) available in the literature.The values of the effective moisture diffusivity were obtained from the Fick's diffusion model. Results shows that the two-term drying model could adequately describe the thin layer drying behavior of castor bean fruit, and that the effective moisture diffusivity increases with increasing drying air temperature.

scholarly journals Drying kinetics of blackberry leaves

2018 ◽  
Vol 22 (8) ◽  
pp. 570-576 ◽  
Author(s):  
Elton A. S. Martins ◽  
André L. D. Goneli ◽  
Alexandre A. Goncalves ◽  
Cesar P. Hartmann Filho ◽  
Valdiney C. Siqueira ◽  
...  
Keyword(s):  
Activation Energy ◽  
Diffusion Coefficient ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Fixed Bed ◽  
Drying Kinetics ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Air Speed ◽  
Kinetics Of

ABSTRACT Blackberry leaves have some pharmacological properties and one of the most widespread and studied uses is to relieve symptoms of the climacteric and other symptoms during the premenstrual period. Thus, drying becomes important for the conservation and storage of the product until its use or processing. The present study aimed to evaluate the drying kinetics of blackberry leaves, as well as to determine the effective diffusion coefficient and the activation energy during the drying process. Blackberry leaves were dried in an experimental fixed-bed dryer under four controlled temperature conditions (40, 50, 60 and 70 °C) and two drying air speeds (0.4 and 0.8 m s-1). With the experimental data of moisture ratio, eight mathematical models were fitted to represent the process of thin-layer drying of agricultural products. Based on the obtained results, it was found that the Midilli model represented best the phenomenon of drying of blackberry leaves. The increase in temperature and air speed reduced the drying time of blackberry leaves and increased the values of the effective diffusion coefficient. This relation can be described by the Arrhenius equation, which has an activation energy for the liquid diffusion during drying of 65.94 and 66.08 kJ mol-1, for drying air speeds of 0.4 and 0.8 m s-1, respectively.

scholarly journals Convective drying kinetics of osmotically pretreated papaya cubes

2020 ◽  
Vol 24 (3) ◽  
pp. 200-208 ◽  
Author(s):  
João P. de L. Ferreira ◽  
Deise S. de Castro ◽  
Inacia dos S. Moreira ◽  
Wilton P. da Silva ◽  
Rossana M. F. de Figueirêdo ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Air Temperature ◽  
Removal Rate ◽  
Osmotic Dehydration ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Transfer Coefficients ◽  
Thin Layer Drying ◽  
Kinetics Of

ABSTRACT This study assessed the fitting of mathematical models to the convective drying kinetics of osmotically pre-dehydrated papaya cubes. Papaya cubes were subjected to osmotic dehydration in sucrose solutions at 40 and 50 ºBrix, at temperatures of 50 and 60 ºC, followed by complementary convective drying in forced air circulation oven under three temperatures (50, 60 and 70 °C) and constant air velocity of 1.0 m s-1. Ten thin-layer drying mathematical models were fitted to the experimental data. The increase in air temperature and the decrease in osmotic solution concentration resulted in increased water removal rate. Based on the statistical indices, the Two Terms model was the one that best described the drying kinetics of the samples for all evaluated conditions. The effective diffusion coefficients increased with the elevation of air temperature, ranging from 1.766 x 10-10 to 3.910 x 10-6 m2 s-1, whereas the convective mass transfer coefficients ranged from 3.910 x 10-7 to 1.201 x 10-6 m s-1 with Biot number from 0.001 to 12.500.

scholarly journals Drying kinetics and effective diffusion of watermelon seeds

2020 ◽  
Vol 9 (4) ◽  
pp. e16942887
Author(s):  
Valdiney Cambuy Siqueira ◽  
Geraldo Acacio Mabasso ◽  
Wellytton Darci Quequeto ◽  
Caroline Ramos Da Silva ◽  
Elton Aparecido Siqueira Martins ◽  
...  
Keyword(s):  
Activation Energy ◽  
Citrullus Lanatus ◽  
Linear Regression Analysis ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Air Velocity ◽  
Different Temperatures ◽  
Drying Behavior ◽  
Drying Rates ◽  
Kinetics Of

Studying the drying kinetics allows describing the process by mathematical models and obtaining information that helps to understand the phenomenon in question. Considering that watermelon (Citrullus lanatus) seeds have high moisture content and need to be subjected to drying, the objective was to select the model that best represents the drying behavior of watermelon seeds and determine the diffusion coefficient, activation energy and drying rate of these seeds at different temperatures. The seeds were dried in an experimental dryer at temperatures of 40, 45, 50, 55 and 60 °C, with air velocity of 0.8 m s-1, in four replicates. The models were fitted with non-linear regression analysis using the Gauss-Newton method. It was concluded that the models that best represent the drying kinetics of watermelon seeds are Approximation of Diffusion for temperatures of 40, 50 and 55 °C and Page for 55 and 60 °C. The highest drying rates are observed at the highest temperatures. The diffusion coefficients presented magnitude of 7.69684×10-10 and 1.27585×10-9 for the range from 40 to 60 °C, and the activation energy was 12.2641 kJ mol-1.

scholarly journals Mathematical Modeling of Thin-Layer Drying Kinetics of Piper aduncum L. Leaves

2019 ◽  
Vol 11 (8) ◽  
pp. 225
Author(s):  
Wellytton Darci Quequeto ◽  
Valdiney Cambuy Siqueira ◽  
Geraldo Acácio Mabasso ◽  
Eder Pedroza Isquierdo ◽  
Rafael Araujo Leite ◽  
...  
Keyword(s):  
Activation Energy ◽  
Free Energy ◽  
Diffusion Coefficient ◽  
Gibbs Free Energy ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Thin Layer Drying ◽  
Piper Aduncum ◽  
Kinetics Of

As well as most agricultural products, some medicinal plants need to go through a drying process to ensure quality maintenance, however each product behaves differently. Therefore, the present study aimed to evaluate the drying kinetics of spiked pepper (Piper aduncum L.) leaves and determine their thermodynamic properties at different drying temperatures in laboratory scale. Leaves with initial moisture content of 78% w.b. (wet basis) were subjected to drying at temperatures of 40, 50, 60 and 70 ºC and air speed of 0.85 m s-1 in an experimental fixed bed dryer. The drying kinetics of the leaves was described by statistical fitting of mathematical models and determination of effective diffusion coefficient and activation energy. Enthalpy, entropy and Gibbs free energy were also evaluated for all drying conditions. It was concluded that, among the models evaluated, only Midilli and Valcam can be used to represent the drying of Piper aduncum leaves; the first for the two highest temperatures (60 and 70 ºC) and the second for 40 and 50 ºC. The activation energy was approximately 55.64 kJ mol-1, and the effective diffusion coefficient increase with the elevation of temperature. The same occurs with the values of Gibbs free energy, whereas the specific enthalpy and entropy decrease.

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 Drying Kinetics of Noni Seeds

2019 ◽  
Vol 11 (5) ◽  
pp. 250 ◽  
Author(s):  
Wellytton Darci Quequeto ◽  
Osvaldo Resende ◽  
Patrícia Cardoso Silva ◽  
Fábio Adriano Santos e Silva ◽  
Lígia Campos de Moura Silva
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Diffusion Coefficient ◽  
Moisture Content ◽  
Mathematical Models ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Information Criterion ◽  
Drying Kinetics ◽  
Kinetics Of

Noni seeds have been used for years as an important medicinal source, with wide use in the pharmaceutical and food industry. Drying is a fundamental process in the post-harvest stages, where it enables the safe storage of the product. Therefore, the present study aimed to fit different mathematical models to experimental data of drying kinetics of noni seeds, determine the effective diffusion coefficient and obtain the activation energy for the process during drying under different conditions of air temperature. The experiment used noni seeds with initial moisture content of 0.46 (decimal, d.b.) and dehydrated up to equilibrium moisture content. Drying was conducted under different controlled conditions of temperature, 40; 50; 60; 70 and 80 ºC and relative humidity, 24.4; 16.0; 9.9; 5.7 and 3.3%, respectively. Eleven mathematical models were fitted to the experimental data. The parameters to evaluate the fitting of the mathematical models were mean relative error (P), mean estimated error (SE), coefficient of determination (R2), Chi-square test (c2), Akaike Information Criterion (AIC) and Schwarz’s Bayesian Information Criterion (BIC). Considering the fitting criteria, the model Two Terms was selected to describe the drying kinetics of noni seeds. Effective diffusion coefficient ranged from 8.70 to 23.71 × 10-10 m2 s-1 and its relationship with drying temperature can be described by the Arrhenius equation. The activation energy for noni seeds drying was 24.20 kJ mol-1 for the studied temperature range.

scholarly journals Optimization of the blanching of potato (Solanum tuberosum L) slices by response surface methodology: Effect on the vitamin C content and drying kinetics

2020 ◽  
pp. 17-32
Author(s):  
Ambe Desmond ◽  
Lobe Elias ◽  
Divine B. Nde
Keyword(s):  
Vitamin C ◽  
Solanum Tuberosum L ◽  
Negative Influence ◽  
Drying Kinetics ◽  
Slice Thickness ◽  
Drying Time ◽  
Quality Marker ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Potato Slices

Potatoes (S. tuberosum L) is one of the most important tuber crops in the world. However, its high moisture content and inadequate storage and processing techniques have a negative influence on its quality and availability throughout the year. This work was carried out to optimize the blanching behavior and drying kinetics of potato slices. Fresh potato slices (5, 10 and 15 mm) were blanched at 70, 80 and 90°C for 1, 3 and 5 min following a 3k level full factorial design. The loss in Vitamin C was used as a quality marker for the optimization process. The influence of blanching on the drying behavior of potato slices was carried out at 50, 60 and 70°C. Results showed that blanching parameters had a significant (P < 0.05) effect on vitamin C loss. Optimum blanching conditions were blanching temperature of 80oC, blanching time of 3 min and a slice thickness of 10 mm which gave an average loss in Vitamin C of about 2.6%. Drying data were successfully fitted to three different thin layer drying models. The use of blanching as a pretreatment before the drying of potato is recommended because it reduces the drying time by 30%.

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