scholarly journals Influence of the temperature and ultrasound application in drying kinetics of apple skin

2018 ◽  
Author(s):  
Juan A. Cárcel ◽  
Matheus P. Martins ◽  
Edgar J. Cortés ◽  
Carmen Rosselló ◽  
Ramón Peña
Keyword(s):  
Physical Structure ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Different Temperatures ◽  
Ultrasound Application ◽  
Quality Of Products ◽  
Drying Conditions ◽  
Kinetics Of ◽  
By Products

The great amount of waste produced by food industry contains interesting bioactive compounds. The extraction of these compounds requires the by-products previous stabilization being the convective drying one of most used techniques to this end. Drying conditions can affect both drying kinetics and final quality of products. The apple skin, byproduct of apple juice or cider industries, is rich in functional compounds such as polyphenols or vitamin C. The main goal of this contribution was to quantify the influence of temperature and ultrasound application in drying kinetics of apple skin. For this purpose, drying experiments at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) and without application of ultrasound were carried out. Drying kinetics were modelled by using a diffusion based model. As can be expected, the higher the temperature the faster the drying. Ultrasound application accelerated the process at every temperature tested being the influence slightly lower than found from the literature for other products. This can be attributed at the physical structure of the apple skin, less porous than the pulp. In any case, the application of ultrasound significantly reduced the drying time. Keywords: by-products; dehydration;diffusivity; mass transfer

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.

scholarly journals Influence of drying temperature and ultrasound application in some quality properties of apple skin.

2018 ◽  
Author(s):  
Juan A. Cárcel ◽  
Matheus P. Martins ◽  
Edgar J. Cortés ◽  
Susana Simal ◽  
Antonio Mulet ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Properties ◽  
Quality Parameters ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Quality Properties ◽  
Different Temperatures ◽  
Ultrasound Application ◽  
Drying Conditions

The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. However, drying conditions can affect not only drying kinetics but also the bioactivy of some compounds. Apple skin constitutes one of the main by-product generated in apple juice or cider production. It contains important amounts of functional compounds such as polyphenols or vitamin C whose extraction can be interesting. The main aim of this work was to determine the influence of drying conditions, temperature and application of ultrasound, in some quality parameters of dried apple skin. For this purpose, apple skin samples were dried at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) or without application of ultrasound. Color, total phenolic content, antioxidant activity and vitamin C was measured in fresh and dried samples. The increase of drying temperature and the ultrasound sligthly reduced the antioxidant properties of samples while no influence in sample color was observed. Keywords: by-product; antioxidant; polyphenol; vitamin C; color.

scholarly journals Drying kinetics of mango fruit using tray and oven dryer

2020 ◽  
Vol 3 (2) ◽  
pp. 51
Author(s):  
Nurhasmanina Norhadi ◽  
Ammar Mohd Akhir ◽  
Nor Roslina Rosli ◽  
Farid Mulana
Keyword(s):  
Moisture Content ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Airflow Rate ◽  
Drying Process ◽  
Air Velocity ◽  
Mango Fruit ◽  
Drying Time ◽  
Different Temperatures ◽  
Kinetics Of

Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer.

scholarly journals Drying Kinetics of Curcuma xanthorrhiza Roxb.

2017 ◽  
Vol 3 (5) ◽  
pp. 110 ◽  
Author(s):  
Lanny Sapei ◽  
Elieser Taringan ◽  
Lie Hwa ◽  
Violita Putri Halim ◽  
Fhelix August Soebiantoro
Keyword(s):  
Drying Kinetics ◽  
Tropical Region ◽  
Drying Time ◽  
Traditional Medicines ◽  
Healing Power ◽  
Herbal Plants ◽  
Curcuma Xanthorrhiza ◽  
Quality Of Products ◽  
Kinetics Of

<p class="Els-Abstract-text"><em>Curcuma xanthorrhiza </em>Roxb. (giant curcuma) is one of herbal plants which is easily found in tropical region such as in Indonesia and has been widely used for medical purposes. This plant has been intensively used as the main ingredients of traditional medicines due to its potent healing power. Giant curcuma is generally dried using a conventional way under the sun prior to use. This method was less controlled, thus leading to poorer quality of products. Drying in a controlled batch dryer could improve product quality in overall. This experiment aimed to study the drying kinetics of giant curcuma using a laboratory designed batch dryer. Drying temperatures were varied between 40°C to 60°C. Samples were also dried in the oven at corresponding temperatures as the control. The drying was conducted until approximately 11 % dry basis moisture content inside the samples was achieved. In general, the drying time of giant curcuma were shorter when the temperatures were increased. This was also confirmed by Page’s Model whereby drying rate constants increased four times both in the batch dryer as well as in the oven when the drying temperatures were increased from 40°C to 60°C.</p>

Study of drying kinetics of salmon processing by-products at different temperatures and the quality of extracted fish oil

2017 ◽  
Vol 35 (16) ◽  
pp. 1981-1993 ◽  
Author(s):  
Winny Routray ◽  
Deepika Dave ◽  
Vegneshwaran V. Ramakrishnan ◽  
Wade Murphy
Keyword(s):  
Fish Oil ◽  
Drying Kinetics ◽  
Different Temperatures ◽  
Kinetics Of ◽  
By Products

scholarly journals CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY

2018 ◽  
Vol 48 (1) ◽  
pp. 37-42
Author(s):  
G. IZLI ◽  
N. IZLI ◽  
O. TASKIN ◽  
Gulcin YILDIZ
Keyword(s):  
Antioxidant Capacity ◽  
Quality Attributes ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Fresh Sample ◽  
Different Temperatures ◽  
Colour Parameters ◽  
Kinetics Of ◽  
Best Fit

This study was carried out to investigate the influences of different temperatures (50, 60, 70 and 80 °C) on the drying kinetics of kumquat slices. Additionally, quality attributes such as colour, total phenolic (TP) content and antioxidant capacity (ATC) of dried specimens at various temperatures in comparison with the fresh sample was determined. In accordance with the statistical findings of ten different thin layer modeling, Logarithmic at 50 °C and the Midilli et al. at 60, 70 and 80 °C models showed the best fit of the experimental data of the kumquat samples when compared to the other models. All colour parameters were changed and it was found that the samples dried at 50 °C had the closest colour values compared with the fresh sample (P<0.05). There was a decreasing in other quality attributes of dried samples compared to the untreated sample. Specifically, specimens drying at 70 ºC had the highest TP content and ATC among the samples dried at different temperatures. 

scholarly journals Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)

2018 ◽  
Author(s):  
Maria Aparecida Mauro ◽  
Laís Ravazzi Amado ◽  
Keila Souza Silva
Keyword(s):  
Mangifera Indica ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Fruit Characteristics ◽  
Drying Time ◽  
Second Stage ◽  
Drying Conditions

This study investigated the influence of the intermittent drying conditions on drying kinetics and on color and carotenoid retention of mangoes. The drying conditions were 95°C (40 min) and 80°C (40 min) in the first stage combined with 70°C and 60°C in the second stage, and continuous drying (70°C and 60°C) as control. Drying time was reduced by thermal intermittence and carotenoid retention was more affected by temperature than drying time. The results also highlighted the carotenoid sensitivity to 70°C temperature, showing the importance of limiting the temperature of the mango to 60°C during the two drying stages.Keywords: Intermittent drying; thermal intermittence; carotenoid; color.   

scholarly journals Modeling of convective drying kinetics of Pistachio kernels in a fixed bed drying system

2013 ◽  
Vol 17 (3) ◽  
pp. 839-846 ◽  
Author(s):  
Asım Balbay ◽  
Ömer Şahin ◽  
Hakan Ülker
Keyword(s):  
Initial Moisture Content ◽  
Fixed Bed ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Air Temperatures ◽  
Drying Behavior ◽  
Drying System ◽  
Drying Conditions ◽  
Kinetics Of

Drying kinetics of Pistachio kernels (PKs) with initial moisture content of 32.4% (w.b) was investigated as a function of drying conditions in a fixed bed drying system. The drying experiments were carried out at different temperatures of drying air (40, 60 and 80?C) and air velocities (0.05, 0.075 and 0.1 m/s). Several experiments were performed in terms of mass of PKs (15g and 30g) using a constant air velocity of 0.075 m/s. The fit quality of models was evaluated using the determination coefficient (R2), sum square error (SSE) and root mean square error (RMSE). Among the selected models, the Midilli et al model was found to be the best models for describing the drying behavior of PKs. The activation energies were calculated as 29.2 kJ/mol and effective diffusivity values were calculated between 1.38 and 4.94x10-10 m2/s depending on air temperatures.

scholarly journals FOAM-MAT DRYING KINETICS OF KEITT MANGO PULP

2017 ◽  
Vol 30 (1) ◽  
pp. 172-180 ◽  
Author(s):  
MARY KARLLA ARAÚJO GUIMARÃES ◽  
◽  
ROSSANA MARIA FEITOSA DE FIGUEIRÊDO ◽  
ALEXANDRE JOSÉ DE MELO QUEIROZ ◽  
Keyword(s):  
Drying Kinetics ◽  
Foam Layer ◽  
Drying Time ◽  
Convection Oven ◽  
Drying Kinetic ◽  
Different Temperatures ◽  
Forced Air ◽  
Drying Curves ◽  
Mango Pulp ◽  
Kinetics Of

ABSTRACT This study aimed to assess the foam-mat drying kinetics of mango pulp (cv. Keitt) adding 1% Emustab® and 1% Super Liga Neutra®, for a whipping time of 20 minutes, dried in a forced -air convection oven at different temperatures (50, 60 and 70oC) and foam layer thicknesses (0.5, 1.0 and 1.5 cm). Drying kinetic data were used to build drying curves and then fit to Page, Henderson, Henderson and Pabis, Logarithmic and two-term Exponential models. Both temperature and foam layer thickness influenced drying time, which reached the shortest value at the highest temperature and smallest thickness. The Page model provided the best fit to the experimental drying curve data.

scholarly journals Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration

2021 ◽  
Vol 25 (8) ◽  
pp. 560-565
Author(s):  
Letícia F. Oliveira ◽  
Jefferson L. G. Corrêa ◽  
Paula G. Silveira ◽  
Marina B. Vilela ◽  
João R. de J. Junqueira
Keyword(s):  
Water Activity ◽  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
The Other ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Second Law ◽  
Drying Time ◽  
Different Temperatures

ABSTRACT In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions.

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