scholarly journals Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization

Processes ◽  
2022 ◽  
Vol 10 (1) ◽  
pp. 114
Author(s):  
Antai Chang ◽  
Xia Zheng ◽  
Hongwei Xiao ◽  
Xuedong Yao ◽  
Decheng Liu ◽  
...  
Keyword(s):  
Vitamin C ◽  
Infrared Radiation ◽  
Color Difference ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Radiation Temperature ◽  
Optimum Process ◽  
Slice Thickness ◽  
L Value ◽  
Drying Technology

The main objective of the present work was to study the drying kinetics and obtain the optimum process parameters of cantaloupe slices using short-and medium-wave infrared radiation (SMIR) drying technology. The effect of three independent variables of infrared radiation temperature (55–65 °C), slice thickness (5–9 mm) and radiation distance (80–160 mm) on the L value, color difference (∆E), hardness and vitamin C content were investigated by using the Response Surface Methodology (RSM). The results showed that the Page model can adequately predict the moisture content between 55 and 65 °C (R2 > 0.99). The effective moisture diffusivity (Deff) varied from 5.26 × 10−10 to 2.09 × 10−9 m2/s and the activation energy (Ea) of the SMIR drying was 31.84 kJ/mol. Infrared radiation temperature and slice thickness exerted extremely significant effects on L value and color difference (ΔE) (p < 0.01), with higher infrared radiation temperature and thin slice thickness leading to a decrease in the L value and an increase in ΔE. Hardness and vitamin C content were significantly affected by infrared radiation temperature, slice thickness and radiation distance, of which the slice thickness was the most distinct factor affecting the hardness value. Higher infrared radiation temperature and larger slice thickness and radiation distance resulted in higher vitamin C degradation. For the given constraints (maximized vitamin C content and L value, minimized ΔE and hardness value), the optimum drying parameters were infrared radiation temperature 58.2 °C, slice thickness 6 mm and radiation distance 90 mm. Under the optimum drying combination conditions, the experimental values were 65.58 (L value), 8.57 (∆E), 10.49 N (hardness) and 106.58 mg/100 g (vitamin C content), respectively. This study is beneficial to the development of the cantaloupe food processing industry and provides more insights for the application of SMIR drying technology to improve the drying rate and product quality of cantaloupe.

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%.

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

scholarly journals Optimum Process Parameters and Thermal Properties of Moisture Content Reduction in Water Yam Drying

2021 ◽  
pp. 44-54
Author(s):  
C. Ezedinma Henry ◽  
T. Nwabanne Jospeh ◽  
E. Onu Chijioke ◽  
O. Nwajinka Charles
Keyword(s):  
Activation Energy ◽  
Thermal Properties ◽  
Moisture Content ◽  
Moisture Diffusivity ◽  
Optimum Process ◽  
Slice Thickness ◽  
Hot Air ◽  
Effective Moisture ◽  
Air Dryer ◽  
Water Yam

The determination of optimum process parameters for moisture content reduction in water yam drying using a hot air dryer was the aim of this work. Gravimetric method was used to determine the moisture content. Design of experiment was used with slice thickness, airspeed and temperature as the independent factors. Thermal properties such as effective moisture diffusivity and activation energy were determined. The result showed that slice thickness, airspeed and temperature have significant influence on the moisture content reduction. The effective moisture diffusivity ranged from 2.84 x 10-5 m2/s to 8.10 x 10-5 m2/s. The activation energy was 30.592kJ/mol. Minimum moisture content value of 11.98% was obtained at slice thickness of 2mm, airspeed of 2 m/s and temperature of 70oC. The quadratic model best described the drying process. The hot air dryer can conveniently be used for moisture content reduction in water yam slices which will increase its shelf life.

scholarly journals Experimental Research of Drying Characteristics of Red Banana in a Single Slope Solar Dryer Based on Natural and Forced Convection

2021 ◽  
Vol 59 (2) ◽  
Author(s):  
Elavarasan Elangovan ◽  
Sendhil Kumar Natarajan
Keyword(s):  
Activation Energy ◽  
Correlation Coefficient ◽  
Forced Convection ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Solar Drying ◽  
Solar Dryer ◽  
Proposed Model ◽  
Thin Layer Drying ◽  
Drying Technology

Research background. Traditionally, open sun drying method is used to dry the products for long time preservation. For the same products, solar drying technology is being employed to minimize the drying time for achieving the required moisture content. This solar drying technology, which inherently contains complex heat and mass transfer mechanism, which makes difficult to describe drying kinetics at the micro level. Experimental approach. In this present paper, research work is carried out to investigate the drying of 5 mm thickness of red banana (Musa acuminata “Red Dacca”) in a single slope solar dryer based on natural and forced convection. Based on the experiments, development of new semi-empirical thin layer drying kinetics correlation for red banana is proposed. The proposed correlation is also compared with other existing models. The proposed model is in very good agreement with well-known other models and the correlation coefficient (R2) of 0.997 is obtained. Based on the model, the moisture diffusivity and activation energy of the red banana are also obtained. Results and conclusions. It is found that, the moisture diffusivity of the red banana samples is in the range of 8.74·10-10-1.56·10-9 m2/s for natural convection solar drying and 8.43·10-9-2.61·10-8 m2/s for forced convection solar drying. The activation energy of the red banana is varied from 24.58 to 45.20 kJ/mol for passive mode and 22.56 to 35.49 kJ/mol for active mode. Besides, energy and exergy analysis of red banana in a dryer are also carried out. It is found that the average exergy losses for the forced and natural convections are obtained as 16.1 kJ/kg and 6.63 kJ/kg and the average exergic efficiency for the natural and forced convection dryer was obtained as 57.7 % and 70.9 %, respectively. Novelty and scientific contribution. A single slope direct type solar dryer was designed and fabricated to maintain the desired temperature for a specified period in both natural and forced convection phenomena. A novel drying kinetics model is proposed to preserve red banana. The proposed model given a superior correlation coefficient (R2) when compared to other drying kinetics models.

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.

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 Effect of dietary supplementation of some antioxidants on growth performance, carcass composition and breast meat characteristics in quails reared under heat stress

2010 ◽  
Vol 55 (No. 5) ◽  
pp. 209-220 ◽  
Author(s):  
H. Imik ◽  
M. Aydemir Atasever ◽  
M. Koc ◽  
M. Atasever ◽  
K. Ozturan
Keyword(s):  
Heat Stress ◽  
Vitamin E ◽  
Vitamin C ◽  
Growth Performance ◽  
Carcass Composition ◽  
Pectoralis Muscle ◽  
Breast Meat ◽  
B Values ◽  
Japanese Quails ◽  
L Value

This research investigates the effects of adding vitamin E, vitamin C, vitamin E+C, and alpha lipoic acid to feed rations for Japanese quails (Coturnix coturnix japonica) exposed to heat stress. The aspects studied were growth performance, carcass composition and breast meat characteristics. Five groups of quails, containing 50 birds each (250 Japanese quails: 150 female and 100 male) were used. The 21-days-old birds were fed for a period of 21 days, and they were kept in a controlled environment with a temperature of 34˚C between 08:00 and 17:00 and a temperature of 24˚C for the remaining part of the day. The five groups under study included: a control group without any additive (BS), a group fed diets with vitamin E (BSE), with vitamin C (BSC), with vitamin E+C (BSEC) and with lipoic acid (BSLA). The supplement additions to the diets did not affect the growth performance and carcass composition of the birds. The TBA (malonaldehyde) value of the BS group was significantly higher (P &lt; 0.001) than in the other groups. L*, a*, and b* values in muscle samples, superficialis pectoralis muscle (SPM) and deep pectoralis muscle (DPM), were determined. In the samples from the SPM, the L* value of the BS group was higher than in the BSC group; the a* value of the BSE group was higher than in the BS group; and the b* value of the BSC group was higher than in the BS group (P &lt; 0.05). In the samples from the DPM, the L* value of the BS group was higher than in the BSEC group (P &lt; 0.05); the a* values of the BSE and BSEC groups were higher than in the BS group (P &lt; 0.05); and the b* values of the BSC, BSEC and BSLA groups were higher than in the BS group (P &lt; 0.01). In the microbiological analysis of meat, total aerobic mesophilic bacterial counts of the BS and BSE groups were higher than the counts in the BSC, BSEC, and BSLA groups (P &lt; 0.01); coliform bacterial counts were higher in the BSE group than in the BSC group (P &lt; 0.05); and lactic acid was higher in the BSE and BSEC groups than in the BSC and BSLA groups (P &lt; 0.01). In conclusion, the supplemented antioxidants did not exhibit any significant effect on growth performance, but they significantly decreased lipid oxidation in the meat. &nbsp;

scholarly journals Effect of Tea Tree Oil on Improvement of Hair Damage

2021 ◽  
Vol 19 (3) ◽  
pp. 333-342
Author(s):  
Ju-Sub Kim
Keyword(s):  
Tensile Strength ◽  
Color Difference ◽  
Mean Value ◽  
Tea Tree Oil ◽  
Tea Tree ◽  
Natural Extracts ◽  
Hair Samples ◽  
Before And After ◽  
L Value ◽  
The Mean

Purpose: The study aimed to investigate the effects of tea tree oil on damaged hair.Methods: A texture-improving agent was produced by adding different dosages of tea tree oil (i.e., 0, 2, 4, and 6 g) on sample hair. Comparative analysis was conducted by measuring the effects of the agent before and after application to sample hair bleached into level 8. To examine changes in hair brightness, L* value was measured using a color difference meter. In addition, to determine the effects of the agent on damaged hair, the study measured tensile strength, absorbance using methylene blue, and hair gloss.Results: The mean L* value for each sample increased for healthy hair but decreased in the 8L samples. Analysis indicates that the healthy hair, 8L(4) sample, and 8L(6) samples pointed to significant results. The mean value for tensile strength increased for all healthy and 8L hair samples after application. Specifically, the 8L(4) and 8L(6) samples displayed significant results. In terms of absorbance, the mean value decreased for all healthy and 8L hair samples after application. Moreover, hair gloss values increased for samples applied with the agent containing tea tree oil. Specifically, the 8L(2), 8L(4), and 8L(6) samples exhibited increased values after application.Conclusions: The results confirm the effects of tea tree oil on damaged hair in terms of improvements in terms of tensile strength, absorbance, and gloss. The study recommends that further research on the effects of various oils and natural extracts on damaged hair is necessary in terms of improving other hair characteristics and using more samples.

scholarly journals Investigation of influence of pre-treatment and low-temperature on drying kinetics, sorption properties, shrinkage and color of brown seaweeds (Saccharina Latissima)

2018 ◽  
Author(s):  
Ignat Tolstorebrov ◽  
Trygve Magne Eikevik ◽  
Inna Petrova ◽  
Yulia Shokina ◽  
Michael Bantle
Keyword(s):  
Relative Humidity ◽  
Salt Content ◽  
Sorption Isotherms ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Saccharina Latissima ◽  
Diffusivity Coefficient ◽  
High Accumulation ◽  
Drying Time ◽  
Brown Seaweeds

Drying kinetics of Saccharina latissima (raw and blanched) at low temperatures (10.0, 25.0 and 38.0 °C) was studied. The effective moisture diffusivity coefficient varied due to temperature alterations in the range between 1.4 and 4.5 10-10 m2/s for raw and 0.91 and 2.56 10-10 m2/s for blanched seaweeds. Significant changes in structural properties and chemical composition resulted in a much longer drying time of blanched seaweeds, when compared with raw. Drying temperature of 38.0 °C resulted in more brown color, when compared with other samples. Sorption characteristics of dried raw seaweeds depended on salt content and showed high accumulation of moisture at relative humidity of air of 80.0 %. The blanched seaweeds showed linear accumulation of moisture within increasing of relative humidity of drying air from 20.0 to 80.0 %, but high level of hysteresis was determined between sorption and desorption isotherms. The shrinkage development within dewatering of blanched and raw samples was also studied. Keywords: brown seaweeds, drying kinetics, sorption isotherms, color 

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