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 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 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

Convective drying kinetics of strawberry ( Fragaria ananassa ): Effects on antioxidant activity, anthocyanins and total phenolic content

2017 ◽  
Vol 230 ◽  
pp. 174-181 ◽  
Author(s):  
Lilia Méndez-Lagunas ◽  
Juan Rodríguez-Ramírez ◽  
Marlene Cruz-Gracida ◽  
Sadoth Sandoval-Torres ◽  
Gerardo Barriada-Bernal
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Fragaria Ananassa ◽  
Kinetics Of

scholarly journals Empirical models in the description of prickly pear shoot (Nopal) drying kinetics

2017 ◽  
Vol 21 (11) ◽  
pp. 798-802
Author(s):  
Emmanuel M. Pereira ◽  
Wilton P. da Silva ◽  
Josivanda P. Gomes ◽  
Cleide M. D. P. da S. e Silva ◽  
Anderson dos S. Formiga ◽  
...  
Keyword(s):  
Empirical Models ◽  
Drying Kinetics ◽  
Prickly Pear ◽  
Minimally Processed ◽  
Chi Square ◽  
Different Temperatures ◽  
Fresh Cut ◽  
Kinetics Of ◽  
Best Fit ◽  
Graphic Pattern

ABSTRACT The objective of this study was to describe the technological process involved in the drying kinetics of fresh-cut prickly pear shoots through numerical and analytical solutions. Shoots of two different prickly pear species were used, ‘Gigante’ and ‘Miúda’. Drying was performed at different temperatures (50, 60, 70 and 80 °C) and weighing procedures were made continuously. The experimental data were expressed as moisture ratio. The Page model showed the best fit to the drying kinetics of minimally processed ‘Gigante’ and ‘Miúda’ prickly pear shoots, with the best coefficients of determination and Chi-square. Peleg and Wang & Singh models can not be used to simulate the drying of ‘Gigante’ and ‘Miúda’ prickly pear shoots within the evaluated range of temperatures, showing an incoherent graphic pattern.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

Convective Drying Kinetics of Polymer Strip Films Loaded with a BCS Class II Drug

2019 ◽  
Vol 20 (2) ◽  
Author(s):  
A. T. Naseri ◽  
E. Cetindag ◽  
J. Forte ◽  
E. Bilgili ◽  
Rajesh N. Davé
Keyword(s):  
Class Ii ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Bcs Class Ii ◽  
Kinetics Of

scholarly journals Investigating the Influence of Infrared Drying Method on Linden (Tilia platyphyllos Scop.) Leaves: Kinetics, Color, Projected Area, Modeling, Total Phenolic, and Flavonoid Content

Plants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 916 ◽  
Author(s):  
Kemal Çağatay Selvi
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Projected Area ◽  
Drying Time ◽  
Tilia Platyphyllos ◽  
Drying Behavior ◽  
Kinetics Of ◽  
And Diffusion

The Linden (Tilia platyphyllos Scop.) is a highly popular herbal plant due to its central nervous system properties. In this study, thin layer drying kinetics of linden leave samples were experimentally investigated in an infrared (IR) dryer. In order to select the appropriate model for predicting the drying kinetics of linden leaves, eleven thin layer semi theoretical, theoretical, and empirical models, widely used in describing the drying behavior of agricultural products, were fitted to the experimental data. Moreover, the color, projected area (PA), total phenolic content (TPC), and total flavonoid content (TFC) were investigated. The results showed that the drying time decreased from 50 min to 20 min. with increased IR temperature from 50–70 °C. Therewithal, the Midilli model gave the most suitable data for 50 °C, 60 °C. Moreover, Verma et al. and Diffusion approximation models showed good results for 70 °C. The lightness and greenness of the dried linden leaves were significantly changed compared with fresh samples. The PA of dried sample decreased similar to the drying time. In addition, the drying temperature effect on the effective diffusion diffusivity (Deff) and activation energy (Ea) were also computed. The Deff ranges from 4.13 × 10−12 to 5.89 × 10−12 and Ea coefficient was 16.339 kJ/mol. Considering these results, the Midilli et al. model is above the 50 °C, 60 °C, and the Verma et al. and Diffusion to 70 °C, for explaining the drying behavior of linden leaves under IR drying. Moreover, it can be said that the Page model can be used, if it is desired, to express the drying behaviors, partially with the help of a simple equation material by drying. TPC and TFC values were statistically < 0.001 higher in dried samples compared to fresh samples; however, no change has been recorded of TPC and TFC values at different temperatures (50 °C, 60 °C, 70 °C).

Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs

2013 ◽  
Vol 9 (2) ◽  
pp. 187-196 ◽  
Author(s):  
Juliana M. Silva ◽  
Muriel G. Cantu ◽  
Vera Rodrigues ◽  
Marcio A. Mazutti
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Drying Kinetics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Final Time ◽  
Osmotic Treatment ◽  
Kinetics Of

AbstractThis work evaluated the effects of osmotic dehydration on convective drying kinetics of figs. It used the experimental design methodology to evaluate the influence of sucrose concentration, temperature and time on the amount of total soluble solids (TSS) and moisture content of the figs. After the osmotic dehydration, it evaluated the convective drying kinetics at temperatures from 55 to 75°C. A mathematical model was employed to fit the experimental data. From the experimental data of the osmotic dehydration, it was seen that the moisture content of the figs after the treatment was closely related to the amount of TSS of the figs. Low moisture content and high TSS content were obtained for a narrow range of independent variables comprised between 55–60°C, 55–63 wt% and 260–280 min for temperature, sucrose concentration and exposure time, respectively. In the convective drying kinetics of the figs, there were no verified significant differences in the final time of drying of non-treated and osmotically dehydrated figs. However, the shrinkage was considerably reduced in the osmotically treated figs. The use of osmotic treatment enables the obtainment of figs softer than the simple use of convective drying without changing the final time of drying.

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