scholarly journals Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 284
Author(s):  
Ebrahim Taghinezhad ◽  
Mohammad Kaveh ◽  
Antoni Szumny
Keyword(s):  
Energy Efficiency ◽  
Color Difference ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Diffusivity Coefficient ◽  
Drying Process ◽  
Anfis Model ◽  
Drying Time ◽  
Effective Moisture ◽  
Response Variables

Drying can prolong the shelf life of a product by reducing microbial activities while facilitating its transportation and storage by decreasing the product weight and volume. The quality factors of the drying process are among the important issues in the drying of food and agricultural products. In this study, the effects of several independent variables such as the temperature of the drying air (50, 60, and 70 °C) and the thickness of the samples (2, 4, and 6 mm) were studied on the response variables including the quality indices (color difference and shrinkage) and drying factors (drying time, effective moisture diffusivity coefficient, specific energy consumption (SEC), energy efficiency and dryer efficiency) of the turnip slices dried by a hybrid convective-infrared (HCIR) dryer. Before drying, the samples were treated by three pretreatments: microwave (360 W for 2.5 min), ultrasonic (at 30 °C for 10 min) and blanching (at 90 °C for 2 min). The statistical analyses of the data and optimization of the drying process were achieved by the response surface method (RSM) and the response variables were predicted by the adaptive neuro-fuzzy inference system (ANFIS) model. The results indicated that an increase in the dryer temperature and a decline in the thickness of the sample can enhance the evaporation rate of the samples which will decrease the drying time (40–20 min), SEC (from 168.98 to 21.57 MJ/kg), color difference (from 50.59 to 15.38) and shrinkage (from 67.84% to 24.28%) while increasing the effective moisture diffusivity coefficient (from 1.007 × 10−9 to 8.11 × 10−9 m2/s), energy efficiency (from 0.89% to 15.23%) and dryer efficiency (from 2.11% to 21.2%). Compared to ultrasonic and blanching, microwave pretreatment increased the energy and drying efficiency; while the variations in the color and shrinkage were the lowest in the ultrasonic pretreatment. The optimal condition involved the temperature of 70 °C and sample thickness of 2 mm with the desirability above 0.89. The ANFIS model also managed to predict the response variables with R2 > 0.96.

scholarly journals Kinetics, energy efficiency and mathematical modeling of thin layer solar drying of figs (Ficus carica L.)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Lahcen Hssaini ◽  
Rachida Ouaabou ◽  
Hafida Hanine ◽  
Rachid Razouk ◽  
Ali Idlimam
Keyword(s):  
Energy Efficiency ◽  
Thin Layer ◽  
Air Flow ◽  
Moisture Diffusivity ◽  
Energy Utilization ◽  
Ficus Carica ◽  
Effective Moisture Diffusivity ◽  
Drying Time ◽  
Effective Moisture ◽  
Thin Layer Drying

AbstractFirst convectional thin layer drying of two fig (Ficus carica L.) varieties growing in Moroccan, using partially indirect convective dryer, was performed. The experimental design combined three air temperatures levels (60, 70 and 80 °C) and two air-flow rates (150 and 300 m3/h). Fig drying curve was defined as a third-order polynomial equation linking the sample moisture content to the effective moisture diffusivity. The average activation energy was ranged between 4699.41 and 7502.37 kJ/kg. It raised proportionally with the air flow velocity, and the same pattern were observed for effective moisture diffusivity regarding drying time and velocity. High levels of temperature (80 °C) and velocity (300 m3/h) lead to shorten drying time (200 min) and improve the slices physical quality. Among the nine tested models, Modified Handerson and Pabis exhibited the highest correlation coefficient value with the lowest chi-square for both varieties, and then give the best prediction performance. Energetic investigation of the dryer prototype showed that the total use of energy alongside with the specific energy utilization (13.12 and 44.55 MWh/kg) were inversely proportional to the velocity and drying temperature. Likewise, the energy efficiency was greater (3.98%) higher in drying conditions.

scholarly journals Mathematical modeling and effect of blanching pretreatment on the drying kinetics of Chinese yam (Dioscorea opposita)

2015 ◽  
Vol 21 (4) ◽  
pp. 511-518 ◽  
Author(s):  
Sheng Fang ◽  
Li-Ping Wang ◽  
Ting Wu
Keyword(s):  
Model Performance ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Diffusivity Coefficient ◽  
Drying Time ◽  
Chinese Yam ◽  
Effective Moisture ◽  
Dioscorea Opposita ◽  
Kinetics Of

The influences of blanching pretreatment on the drying kinetics of Chinese yam (Dioscorea opposita) slices were investigated. Drying experiments were carried out at 60, 70, 80 and 90?C. Six thin layer models were evaluated and the determination of coefficient (R2), chi-square (?2), root means square error (RMSE) were used to analysis the model performance for both raw and blanched samples. The Wang and Singh model gave best results with R2 of 0.9987 and RMSE of 0.0136 for raw yam slices, and R2 of 0.9989 and RMSE of 0.0119 for blanched samples. The effective moisture diffusivity coefficient Deff varied in the range of 0.7295?10-9 to 2.4087?10-9m2 s-1 for raw slices, and 1.3748?10-9 to 3.8524?10-9m2 s-1 for the blanche dones. The activation energy of yam slices drying were 41.149 and 33.499 kJ mol-1 for raw and blanched yam slices, respectively. Results show that blanching pretreatment can reduce the total drying time and improve the effective moisture diffusivity compared with the raw samples.

Characteristics of sunflower seed drying and microwave energy consumption

2013 ◽  
Vol 27 (2) ◽  
pp. 127-132 ◽  
Author(s):  
H. Darvishi ◽  
M. Hadi Khoshtaghaza ◽  
G. Najafi ◽  
M. Zarein
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Specific Energy ◽  
Microwave Power ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Convective Drying ◽  
Drying Time ◽  
Effective Moisture

Abstract The effect of the microwave-convective drying technique on the moisture ratio, drying rate, drying time, effective moisture diffusivity, microwave specific energy consumption, and energy efficiency of sunflower seedswere investigated.Drying took place in the falling rate period. Increasing the microwave power caused a significant decrease in the drying time. The drying data were fitted to four thin-layer drying models. The performance of these models was compared using the coefficient of determination, reduced chi-square and root mean square error between the observed and predicted moisture ratios. The results showed that the Page model was found to satisfactorily describe themicrowave-convective drying curves of sunflower seeds. The effective moisture diffusivity values were estimated from Fick diffusion model and varied from 1.73 10-7 to 4.76 10-7m2s-1. Increasing the microwave power resulted in a considerable increase in drying efficiency and a significant decrease in microwave specific energy consumption. The highest energy efficiency and the lowestmicrowave specific energy consumption were obtained at the microwave power of 300 W.

Moisture Diffusivity and Energy Consumption during Microwave Drying of Plaster of Paris

2010 ◽  
Vol 5 (1) ◽  
Author(s):  
Magesh Ganesh Pillai ◽  
Iyyasamy Regupathi ◽  
Lima Rose Miranda ◽  
Thanapalan Murugesan
Keyword(s):  
Energy Consumption ◽  
Initial Moisture Content ◽  
Moisture Diffusivity ◽  
Operating Conditions ◽  
Microwave Drying ◽  
Effective Moisture Diffusivity ◽  
Experimental Conditions ◽  
Drying Time ◽  
Plaster Of Paris ◽  
Effective Moisture

The drying characteristics of plaster of paris (POP) under microwave conditions at different microwave power input, initial moisture content, sample thickness and drying time were studied. Further the experimental data on moisture ratio of POP for different operating conditions were obtained and calculations were made using nine basic drying model equations. The appropriate model with modified constants and coefficients to represent the drying kinetics of POP was found through the analysis of the statistical analysis. The effective moisture diffusivity of the drying process was also computed for different experimental conditions and a relationship between the drying rate constant and the effective moisture diffusivity was obtained. The energy consumption for microwave drying of plaster of paris at different experimental conditions were also computed.

Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition

2016 ◽  
Vol 12 (5) ◽  
pp. 481-489 ◽  
Author(s):  
Daniel I. Onwude ◽  
Norhashila Hashim ◽  
Rimfiel B. Janius ◽  
Nazmi Nawi ◽  
Khalina Abdan
Keyword(s):  
Activation Energy ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Slice Thickness ◽  
Cucurbita Moschata ◽  
Drying Time ◽  
Hot Air ◽  
Effective Moisture ◽  
Shrinkage Effect ◽  
Increasing Temperature

Abstract This study seeks to investigate the effects of temperature (50, 60, 70 and 80 °C) and material thickness (3, 5 and 7 mm), on the drying characteristics of pumpkin (Cucurbita moschata). Experimental data were used to estimate the effective moisture diffusivities and activation energy of pumpkin by using solutions of Fick’s second law of diffusion or its simplified form. The calculated value of moisture diffusivity with and without shrinkage effect varied from a minimum of 1.942 × 10–8 m2/s to a maximum of 9.196 × 10–8 m2/s, while that of activation energy varied from 5.02158 to 32.14542 kJ/mol with temperature ranging from 50 to 80 °C and slice thickness of 3 to 7 mm at constant air velocity of 1.16 m/s, respectively. The results indicated that with increasing temperature, and reduction of slice thickness, the drying time was reduced by more than 30 %. The effective moisture diffusivity increased with an increase in drying temperature with or without shrinkage effect. An increase in the activation energy was observed due to an increase in the slice thickness of the pumpkin samples.

Effects of Blanching Methods on Drying Kinetics of Oyster Mushroom

2009 ◽  
Vol 5 (4) ◽  
Author(s):  
Brijesh Srivastava ◽  
K. Padmeshore Singh ◽  
Wungshim Zimik
Keyword(s):  
Moisture Diffusivity ◽  
Exponential Model ◽  
Hot Water ◽  
Effective Moisture Diffusivity ◽  
Oyster Mushroom ◽  
Model Parameters ◽  
Drying Rate ◽  
Drying Time ◽  
Effective Moisture ◽  
Different Temperatures

Oyster mushroom was treated with hot water and steam blanching prior to drying in cabinet dryer. A hot air cabinet dryer was used for drying mushroom at 40, 50, 60, 70 and 80°C temperatures. Solid loss was observed to be 25.46% and 3.32% (wb) during hot water and steam blanching, respectively. Highest drying rate was observed for hot water blanched mushroom followed by unblanched and steam blanched mushroom. This leads to more drying time for the steam blanched mushroom followed by the unblanched and hot water blanched mushroom for the same level of drying. The drying data was modeled for exponential and Page's drying model. Page's model was found to be better than the exponential model for the prediction of drying rate. The value of the model parameters of the exponential model was found to be higher than that of Page's model. The effective moisture diffusivity (De) was determined at different temperatures and found to be maximum for the hot water blanched mushroom and minimum for the steam blanched mushroom. The effective moisture diffusivity (De) increased with increase in temperature. The activation energy of hot water blanched, unblanched and steam blanched mushroom was estimated to be 25.324, 17.113 and 21.165 kJ/mol, respectively.

Drying Kinetic Simulation of Clay Tiles Made from the Raw Material Having Less Clay Fraction

2014 ◽  
Vol 1036 ◽  
pp. 3-8
Author(s):  
Miloš Vasić ◽  
Zagorka Radojević
Keyword(s):  
Clay Fraction ◽  
Effective Diffusivity ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Diffusivity Coefficient ◽  
Moisture Movement ◽  
Effective Moisture ◽  
Drying Kinetic ◽  
Clay Tiles

In order to describe the internal moisture rate and to take all different mechanisms of moisture movement into account, it is suitable to use effective diffusivity as a measure of moisture rate, irrespectively of the mechanisms really involved. This means that all different mechanisms and driving forces for internal moisture transport are lumped together and introduced into effective moisture diffusivity. Hence, diffusion equations are retained and reused with the effective diffusivity coefficient as a measuring parameter of internal moisture ratio. In our previous studies we have presented the calculation method which assumed constant diffusivity. The next goal was to estimate effective diffusivity at various moisture contents, in a real case of non-linear drying curves, and to predict drying kinetic. In our last study we have developed a model for determination of the variable effective diffusivity and identification of the exact transition points between possible drying mechanisms. In this paper we have tried to develop more accurate tool for determination of time dependent effective moisture diffusivity. An analytical model and computing procedure were developed to evaluate mass transfer properties and describe drying kinetic of clay tiles having less clay fraction. The proposed procedure was validated with experimental drying data. Presented results have demonstrated that the proposed dying model can be applied for the accurate description of experimental drying kinetics and a reliable estimation of effective diffusivity.

scholarly journals Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

2017 ◽  
Vol 5 (1) ◽  
pp. 24
Author(s):  
Samuel Enahoro Agarry
Keyword(s):  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Red Pepper ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Drying Characteristics ◽  
Hot Air ◽  
Effective Moisture ◽  
Drying Curves ◽  
Kinetics Of

The objective of this study was to investigate the drying characteristics and kinetics of red pepper and bitter leaf under the influence of different drying temperatures. The drying experiments were carried out at dry bulb temperature of 35, 45, 55 and 75oC, respectively in an oven dryer. The results showed that as drying temperature increased, drying rate also increased and the drying time decreased. It was observed that un-sliced red pepper and sliced bitter leaf would dry within 2.5-12 h and 1.67-7 h, respectively at temperature ranging from 75 to 35oC. The drying of red pepper and bitter leaf was both in the constant and falling rate period. Four semi-empirical mathematical drying models (Newton, Page, Henderson and Pabis, and Logarithmic models) were fitted to the experimental drying curves. The models were compared using the coefficient of determination (R^2) and the root mean square error (RMSE). The Page model has shown a better fit to the experimental drying data of red pepper and bitter leaf, respectively as relatively compared to other tested models. Moisture transport during drying was described by the application of Fick’s diffusion model and the effective moisture diffusivity was estimated. The value ranges from 15.69 to 84.79 × 10-9 m2/s and 0.294 to 1.263 × 10-9 m2/s for red pepper and bitter leaf, respectively. The Arrhenius-type relationship describes the temperature dependence of effective moisture diffusivity and was determined to be 37.11 kJ/mol and 32.86 kJ/mol for red pepper and bitter leaf, respectively. A correlation between the drying time and the heat transfer area was also developed.

scholarly journals Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

2021 ◽  
Vol 11 (3) ◽  
pp. 1297
Author(s):  
Ebrahim Taghinezhad ◽  
Mohammad Kaveh ◽  
Antoni Szumny
Keyword(s):  
Energy Efficiency ◽  
Mathematical Models ◽  
Thermal Efficiency ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Diffusivity Coefficient ◽  
Drying Time ◽  
Ultrasonic Pretreatment ◽  
Hot Air ◽  
Drying Efficiency

The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(Deff), drying time, specific energy consumption (SEC), energy efficiency, drying efficiency, and thermal efficiency) and physical (color and shrinkage) properties of kiwifruit under hybrid hot air-infrared(HAI) dryer at different temperatures (50, 60 and 70 °C) and different thicknesses (4, 6 and 8 mm). A total of 11 mathematical models were applied to represent the moisture ratio (MR) during the drying of kiwifruit. The fitting of MR mathematical models to experimental data demonstrated that the logistic model can satisfactorily describe the MR curve of dried kiwifruit with a correlation coefficient (R2) of 0.9997, root mean square error (RMSE) of 0.0177 and chi-square (χ2) of 0.0007. The observed Deff of dried samples ranged from 3.09 × 10−10 to 2.26 × 10−9 m2/s. The lowest SEC, color changes and shrinkage were obtained as 36.57 kWh/kg, 13.29 and 25.25%, respectively. The highest drying efficiency, energy efficiency, and thermal efficiency were determined as 11.09%, 7.69% and 10.58%, respectively. The results revealed that increasing the temperature and ultrasonic pretreatment time and decreasing the sample thickness led to a significant increase (p < 0.05) in drying efficiency, thermal efficiency, and energy efficiency, while drying time, SEC and shrinkage significantly decreased (p < 0.05).

Experimental Investigation to Evaluate the Effective Moisture Diffusivity and Activation Energy of Cassava (Manihot Esculenta) under Convective Drying

2021 ◽  
Author(s):  
Pathiwat Waramit ◽  
Bundit Krittakom ◽  
Ratinun Luampon
Keyword(s):  
Activation Energy ◽  
Type Equation ◽  
Moisture Diffusivity ◽  
Experimental Results ◽  
Effective Moisture Diffusivity ◽  
Convective Drying ◽  
Air Velocity ◽  
Drying Time ◽  
Hot Air ◽  
Effective Moisture

Investigation of effective moisture diffusivity (Deff) and activation energy (Ea) of cassava were conducted under convective drying at temperature and velocity of 60, 70 and 80 °C, and 1.0, 1.5 and 2.0 m/s, respectively. In the experiment, cassava was sliced into 3 mm-thickness and dried under given conditions until mass was saturated. Deff and Ea were described by Fick’s second law and Arrhenius-type equation, respectively. The experimental results indicated that the increase in Deff was significantly affected by increasing the hot air temperature and velocity. The slope method was used to calculate average Deff, and results were found to range from 3.83 × 10–9 – 9.86 × 10–9 m2/s. The Ea was found to decrease with an increase in hot air velocity, ranging from 21.23– 24.92 kJ/mol. Additionally, Moisture content (Mw) and Drying rate (DR) were also used to describe the drying kinetics. From the experimental results, Mw and DR decreased with an increase in drying time. DR increased with an increase in temperature and velocity causing Mw to rapidly decrease and drying time to reduce. The highest DR was found to be 0.55 gwater/min at temperature of 80 °C and velocity of 2.0 m/s.

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