Research of Drying Characteristics of Thompson Seedless Grape

2013 ◽  
Vol 765-767 ◽  
pp. 3036-3041
Author(s):  
Yan Hua Dong ◽  
Rui Yun Yang ◽  
Juan Wei ◽  
Yong Xue ◽  
Ru Xiang Wang ◽  
...  
Keyword(s):  
Testing Machine ◽  
Effective Diffusivity ◽  
Drying Process ◽  
Thompson Seedless ◽  
Drying Characteristics ◽  
Maximum Value ◽  
Seedless Grape ◽  
Drying Models ◽  
Drying Model ◽  
Moisture Effective Diffusivity

Drying characteristics of Thomson seedless grape at different drying temperatures (45°C, 40 °C, 35 °C and 30 °C) were investigated in a Constant Temperature and Humidity Testing Machine. 8 different thin layer mathematical drying models are selected to fitting the date. The logarithmic drying model is satisfactorily to describe the drying process of grapes. In addition, this paper also calculated the moisture effective diffusivity (Deff) of Thompson seedless grape during drying process, and 45 °C has the maximum value 3.0702·10-11 m2/s. The energy of activation (Ea) is 59.03 kJ/mol. This means it will take 3279.44 kJ to remove 1kg water from the grape samples.

Thin Layer Drying Process of Some Leafy Vegetables under Open Sun

2007 ◽  
Vol 13 (1) ◽  
pp. 35-40 ◽  
Author(s):  
O. P. Sobukola ◽  
O. U. Dairo ◽  
L. O. Sanni ◽  
A. V. Odunewu ◽  
B. O. Fafiolu
Keyword(s):  
Thin Layer ◽  
Effective Diffusivity ◽  
Thin Layers ◽  
Leafy Vegetables ◽  
Drying Process ◽  
Chi Square ◽  
Thin Layer Drying ◽  
Rate Period ◽  
Drying Models ◽  
Drying Curves

Open sun drying experiments in thin layers of crain-crain (CC), fever (FV) and bitter (BT) leaves grown in Abeokuta, Nigeria were conducted. The drying process took place in the falling rate period and no constant rate period was observed from the drying curves. Eight thin layer mathematical drying models were compared using the multiple determination coefficients (R2), reduced chi-square (χ2) and root mean square error (RMSE) between the observed and predicted moisture ratios. Accordingly, Midilli et al. model satisfactorily described the drying curves of the three leaves with R2 of 0.9980, χ2 of 2.0×10-4 and RMSE of 1.09×10-2 for CC leaves; R2 of 0.9999, χ2 of 2×10-6 and RMSE of 1.11×10-3 for FV leaves; and R2 of 0.9998, χ2 of 1.9×10-5 and RMSE of 3.3×10-3 for BT leaves. The effective diffusivity was found to be 52.91×10-10, 48.72×10-10 and 43.42×10-10 m2/s for CC, BT and FV leaves, respectively.

Drying Process Modelling for Heavy Clay Products Using a New Thin Layer Drying Model

2013 ◽  
Vol 371 ◽  
pp. 323-327
Author(s):  
Miloš Vasić ◽  
Zagorka Radojević
Keyword(s):  
Thin Layer ◽  
Mathematical Models ◽  
Process Modelling ◽  
Experimental Investigations ◽  
Drying Process ◽  
Thin Layer Drying ◽  
Heavy Clay ◽  
Drying Models ◽  
Drying Model ◽  
Thin Layer Drying Models

Drying results, determined on samples made of masonry clay from the locality "Banatski Karlovac", are presented in this study. Experimental investigations were carried out in a laboratory recirculation dryer in which drying parameters (humidity, temperature, and velocity) could be programmed, controlled and monitored during drying process. Several mathematical models were used for drying process modelling. New semi-theoretical thin layer drying model, for heavy clay products, was developed and presented in this study. It represents a modification of Page's and logarithm's thin layer drying models. Results presented in this study have shown that new thin layer drying model describes and correlates the best experimentally determined drying process.

scholarly journals Some Aspects of the Modelling of Thin-Layer Drying of Sawdust

Energies ◽  
2021 ◽  
Vol 14 (3) ◽  
pp. 726
Author(s):  
Andrzej Bryś ◽  
Agnieszka Kaleta ◽  
Krzysztof Górnicki ◽  
Szymon Głowacki ◽  
Weronika Tulej ◽  
...  
Keyword(s):  
Theoretical Model ◽  
Thin Layer ◽  
Air Temperature ◽  
Mean Square ◽  
Drying Process ◽  
Airflow Velocity ◽  
Chi Square ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Drying Models

Drying of spruce, beech, willow, and alder sawdust was examined in a laboratory type dryer. The effect of drying air temperature T (25, 60, and 80 °C) and airflow velocity v (0.01, 0.15, and 1.5 m/s) was investigated. The obtained results demonstrated that drying air temperature and airflow velocity have impacts on the drying of sawdust. The experimental dehydration data of sawdust obtained were fitted to theoretical, semi-theoretical, and empirical thin-layer models. The accuracies of the models were estimated using the correlation coefficient (R), root mean square error (RMSE), and reduced chi-square (χ2). All models except the theoretical model of a sphere described the drying characteristics of sawdust satisfactorily. The effect of T and v on the parameters (constants and coefficients) of the drying models were determined. The effect, by the proposed equations, was also described. This work combines aspects of mechanical engineering and modelling of the drying process.

scholarly journals Pulsed air jet impingement drying characteristics of winter jujube slices

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 324-332
Author(s):  
Wei Shi-Yu ◽  
Wang Gao ◽  
Huang Yong ◽  
Zhu Rong-Guang ◽  
Wang Qiang ◽  
...  
Keyword(s):  
Activation Energy ◽  
Effective Diffusivity ◽  
Jet Impingement ◽  
Statistical Parameters ◽  
Drying Time ◽  
Drying Characteristics ◽  
Wind Speeds ◽  
Air Jet ◽  
Drying Curves ◽  
Moisture Effective Diffusivity

The drying curves, moisture effective diffusivity and drying activation energy of winter jujube slices were here investigated at different drying temperatures (55, 60, 65, 70, 75, and 80°C), wind speeds (6, 7, 8, 9, and 10 m/s) and pulsation rates (rotatational speed of material disk: 4, 5.5, and 7 rpm) in a single-factor experiment design. A mathematical model of pulsed air-jet impingement drying for winter jujube slices was fitted and verified. The results showed that the entire drying process could be described as falling rate drying; the moisture effective diffusivity was in the range 1.52–4.93 × 10<sup>–9</sup> m<sup>2</sup>/s and increased with increasing drying temperature, wind speed and pulsation rate. The drying activation energy was 43.9 kJ/mol as determined using the Arrhenius equation. According to the statistical parameters of the correlation coefficient (R<sup>2</sup>), root mean square error (RMSE) and the sum of squared errors (SSE), the modified Page model was selected as best for representing the correlation between moisture ratio and drying time.

scholarly journals Modelling the drying characteristics of the traditional Indonesian crackers "kerupuk"

2019 ◽  
Vol 65 (No. 4) ◽  
pp. 137-144
Author(s):  
Annisa Kusumaningrum ◽  
Dwi Joko Prasetyo ◽  
Ervika Rahayu Novita Herawati ◽  
Asep Nurhikmat
Keyword(s):  
Activation Energy ◽  
Root Mean Square Error ◽  
Moisture Diffusivity ◽  
Mean Square ◽  
Drying Method ◽  
Drying Process ◽  
Drying Characteristics ◽  
Effective Moisture ◽  
Drying Model ◽  
Best Fit

An oven drying method was used to dry traditional Indonesian crackers, popularly known as kerupuk, applying drying temperatures of 50, 60 and 70°C and three different flavours, i.e., garlic, chili and seaweed. Newton, Page, Two terms, Midilli, Logarithmic and Henderson &amp; Pabis mathematical models were used to fit the best model while the standard error of estimate (SSE), root mean square error (RMSE) and coefficient of correlation (r) were chosen as the criteria to determine the equation of the best fit drying model. The Midilli model was the best fit for all the kerupuk flavours. The effective moisture diffusivity was in the range of 1.0413 × 10<sup>–10</sup>–1.6363 × 10<sup>–10</sup> m<sup>2</sup>·s<sup>–1</sup> for the garlic flavour, 1.0007 × 10<sup>–10</sup>–1.5619 × 10<sup>–10</sup> m<sup>2</sup>·s<sup>–1</sup> for the chili flavour and from 1.0000 × 10<sup>–10</sup> to <br /> 1.6228 × 10<sup>–10</sup> m<sup>2</sup>·s<sup>–1</sup> for the seaweed flavour. The activation energy of the garlic flavour, chili flavour and seaweed flavour kerupuk are 20.64, 20.64 and 22.57 kJ·mol<sup>–1</sup>, respectively. Furthermore, in the present study, the physical properties, i.e., the colour and hardness of the kerupuk crackers after the drying process was investigated.

scholarly journals Model Pengeringan Lapisan Tipis Rebung Bambu “Tabah” (Gigantochloa nigrociliata KURZ)

2016 ◽  
Vol 9 (1) ◽  
pp. 62-73
Author(s):  
Gede Arda ◽  
P.K. Diah Kencana ◽  
IBP. Gunadnya ◽  
Ni Luh Yulianti
Keyword(s):  
Thin Layer ◽  
Coefficient Of Determination ◽  
Drying Process ◽  
Page Model ◽  
Air Temperatures ◽  
Bamboo Shoots ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Preliminary Study ◽  
Drying Model

Abstrak. Rebung bambu tabah (Gigantochloa nigrociliata KURZ) merupakan produk khas daerah Pupuan, Tabanan, Bali yang mempunyai potensi untuk dikembangkan sebagai produk yang bernilai ekonomis. Kajian awal proses pengeringan rebung untuk meningkatkan umur simpan rebung bambu Tabah dilakukan pada penelitian ini. Kurva laju pengeringan rebung bambu Tabah memberikan informasi penting untuk proses pengeringan. Oleh karena itu, tujuan penelitian ini adalah mempelajari karakteristik laju pengeringan rebung bambu Tabah melalui aplikasi model pengeringan lapisan tipis. Rebung bambu Tabah yang dibelah menjadi dua dan empat bagian dikeringkan pada suhu 50oC, 60oC, dan 70oC. Perubahan kadar air setiap saat kemudian dimodelkan dengan model Newton dan Page. Kesesuaian model yang digunakan dievaluasi dengan menentukan nilai koefisien determinasi (r2) dan RMSE dari model. Hasil menunjukkan bahwa model Page lebih baik digunakan untuk memodelkan pengeringan rebung bambu Tabah pada semua perlakuan. Model Newton menunjukkan ketidaksesuaian yang sangat tinggi pada suhu 50oC namun kesesuaiannya meningkat pada suhu yang lain.  Thin Layer Drying Model of Bamboo Shoots “Tabah” (Gigantochloa nigrociliata KURZ) Abstract. Bamboo shoots Tabah (Gigantochloa nigrociliata KURZ) is a unique product of Pupuan District, Tabanan, Bali which is potent to be developed as highly value product. Preliminary study of the bamboo shoots drying to enhance its storage life was conducted in this research. Bamboo shoots Tabah’s drying rate curve give an important information for its drying process. Therefore, the aim of this research was to study the characteristics of bamboo shoots Tabah drying by applying thin layer drying models. Bamboo shoots split into two and four pieces were dried under drying air temperatures 50oC, 60oC, and 70oC. Instantaneous moisture content of the shoots are modeled by Newton and Page model. The goodness of the models were evaluated by determining its coefficient of determination (r2) and RMSE. The results showed that Page model was better to model the bamboo shoots Tabah drying process on all drying treatments. The Newton Model indicated the worst fit on drying air temperature 50oC while showed better fit on other temperatures.

Study on Drying Characteristics of Microalgae under Different Conditions

2013 ◽  
Vol 724-725 ◽  
pp. 296-299
Author(s):  
Chun Xiang Chen ◽  
Xiao Qian Ma ◽  
Xiao Cong Li ◽  
Wei Ping Qin
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Fresh Water ◽  
Chlorella Vulgaris ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Second Stage ◽  
Drying System ◽  
Two Stages

To find out an alternative of coal saving, a kind of microalgae, Chlorella vulgaris (C. vulgaris) which is widespread in fresh water was studied by digital blast drying system. The effect of the moisture content, drying thickness and temperature on the drying process of C. vulgaris were investigated. The results indicated that when the drying temperature is high, the moisture content is low and the material thickness is small, the drying time is short. The drying process of C.vulgaris can be divided into two stages, and the mass loss is mainly occurred in the second stage . The results will provide guidance for design of drying process and dryer of microalgae.

scholarly journals Preharvest Fungicide, Potassium Sorbate, or Chitosan Use on Quality and Storage Decay of Table Grapes

Plant Disease ◽  
2013 ◽  
Vol 97 (3) ◽  
pp. 307-314 ◽  
Author(s):  
E. Feliziani ◽  
J. L. Smilanick ◽  
D. A. Margosan ◽  
M. F. Mansour ◽  
G. Romanazzi ◽  
...  
Keyword(s):  
Gray Mold ◽  
Potassium Sorbate ◽  
Thompson Seedless ◽  
Berry Skin ◽  
Grape Berries ◽  
Table Grapes ◽  
Berry Quality ◽  
Seedless Grape ◽  
And Storage ◽  
Natural Incidence

Potassium sorbate, a program of four fungicides, or one of three chitosan formulations were applied to clusters of ‘Thompson Seedless’ grape berries at berry set, pre-bunch closure, veraison, and 2 or 3 weeks before harvest. After storage at 2°C for 6 weeks, the natural incidence of postharvest gray mold was reduced by potassium sorbate, the fungicide program, or both together in a tank mixture, in 2009 and 2010. In 2011, the experiment was repeated with three chitosan products (OII-YS, Chito Plant, and Armour-Zen) added. Chitosan or fungicide treatments significantly reduced the natural incidence of postharvest gray mold among grape berries. Berries harvested from vines treated by two of the chitosan treatments or the fungicide program had fewer infections after inoculation with Botrytis cinerea conidia. None harmed berry quality and all increased endochitinase activity. Chitosan decreased berry hydrogen peroxide content. One of the chitosan formulations increased quercetin, myricetin, and resveratrol content of the berry skin. In another experiment, ‘Princess Seedless’ grape treated with one of several fungicides before 4 or 6 weeks of cold storage had less decay than the control. Fenhexamid was markedly superior to the other fungicides for control of both the incidence and spread of gray mold during storage.

scholarly journals A multiscale approach to estimate the cellular diffusivity during food drying

2021 ◽  
Author(s):  
Zachary G Welsh
Keyword(s):  
Water Content ◽  
Effective Diffusivity ◽  
Theoretical Models ◽  
Intracellular Water ◽  
Cellular Heterogeneity ◽  
Multiscale Approach ◽  
Multiscale Models ◽  
Drying Model ◽  
Cellular Water ◽  
Multiscale Homogenization

Theoretical models for food drying commonly utilize an effective diffusivity solved through curve fitting based on experimental data. This creates models with limited predictive capabilities. Multiscale modeling is one approach which can help transition to a more physics-based model minimizing the empirical information required while improving a model’s predictive capabilities. However, to enable an accurate scaling operation, multiscale models require diffusivity at a fine scale (microscale). Measuring these properties is experimentally costly and time consuming as they are often temperature and/or moisture dependent. This research conducts an inverse analysis on a multiscale homogenization food drying model to deduce the temporal diffusivity of intracellular water. A representation of the real cellular water breakdown was considered and appropriate assumptions to represent its cellular heterogeneity, in relation to time, were investigated. The work uncovered that a linear decrease in intracellular water content could be assumed and thus a function for its diffusivity was developed. The proposed function is in terms of sample temperature and intracellular water content opening the possibilities to be applied to various food materials.

scholarly journals DRYING CHARACTERISTICS OF OKRA PODS DURING DRYING PROCESS IN A HOME MICROWAVE OVEN

2012 ◽  
Vol 29 (1) ◽  
pp. 341-358
Author(s):  
Abd El-Wahab S. Kassem ◽  
Abdulwahed M. Aboukarima ◽  
Hamza A. Morghany
Keyword(s):  
Microwave Oven ◽  
Drying Process ◽  
Drying Characteristics
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