scholarly journals DRYING, COLOUR AND REHYDRATION CHARACTERISTICS OF ORANGE SLICES UNDER INFRARED RADIATION HEATING

2022 ◽  
Vol 52 (1) ◽  
pp. 43-48
Author(s):  
Ibrahim Doymaz
Keyword(s):  
Activation Energy ◽  
Statistical Tests ◽  
Type Equation ◽  
Moisture Diffusivity ◽  
Slice Thickness ◽  
Radiation Heating ◽  
Rehydration Ratio ◽  
Effective Moisture ◽  
Drying Conditions ◽  
Kinetics Of

The effect of different infrared (IR) powers on drying of orange slices was investigated in infrared dryer. The orange slices dried at 62, 74 and 88 W infrared powers and constant slice thickness of 6 mm. Results showed that drying, colour and rehydration characteristics of orange slices were greatly influenced by infrared power. The drying data were fitted with five mathematical models available in the literature. Based on the statistical tests applied to make an assessment, the model of Midilli and Kucuk was found to satisfactorily explain drying kinetics of orange slices for all drying conditions. The Fick’s diffusion model was used to calculate the effective moisture diffusivity (Deff) of orange slices. The value of Deff varied from 1.59×10-10 to 2.49×10-10 m2/s. It was found that the effective moisture diffusivities increased with increasing IR power. Activation energy was estimated by a modified Arrhenius type equation as 2.11 kW/kg. As the infrared power increased, the rehydration ratio was found to be reduced. Furthermore, with increase of infrared power, the values of a and DE increased, whereas the values of L, b and C decreased.

scholarly journals Drying characteristics and kinetics of fluidized bed dried potato

2008 ◽  
Vol 19 (2) ◽  
pp. 127 ◽  
Author(s):  
S.B. BAKAL ◽  
K.H. GEDAM ◽  
G.P. SHARMA
Keyword(s):  
Activation Energy ◽  
Developed Countries ◽  
Moisture Diffusivity ◽  
Drying Characteristics ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Processed Products ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Good Agreement

In developed countries, more than 50% potatoes are consumed as processed products. As drying is the vital phenomenon in processing, it is necessary to investigate the drying characteristics and its kinetics. In this experimental study, drying kinetics of Potato in two different shape of cuboidal & cylindrical with three aspect ratio was investigated as a function of drying conditions. Experiments were conducted using air temperatures of 50, 60 and 70 ºC, at velocity of 7 ms-1. The experimental moisture data were fitted to Page and simple models available in the literature, and a good agreement was observed. The Page model gave better fit than simple model. In the ranges covered, the values of the effective moisture diffusivity, Deff were obtained between 2.278 × 10-9 to 3.314 × 10-8 m2s-1 from the Fick's diffusion model. Using Deff, the value of activation energy (Ea) was determined assuming the Arrhenius-type temperature relationship.

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.

Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Monica Premi ◽  
Harish Sharma ◽  
Ashutosh Upadhyay
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Moringa Oleifera ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Drying Time ◽  
Effective Moisture ◽  
Kinetics Of

Abstract The present study examines the effect of air velocity on drying kinetics of the drumstick leaves in a forced convective dryer. The drumstick leaves were dried in the temperature range of 50–800 C, at different air velocity (Dv) of 0.5 and 1.3 m/s. The results indicated that drying temperature and air velocity are the factors in controlling the drying rate. Experimental data obtained for the samples for color, drying rate and drying time proved that air velocity of 1.3 m/s yielded the product superior in terms of both quality and energy efficiency as compared to the samples at 0.5 m/s. Activation energy for drumstick leaves dried with air velocity, 0.5 and 1.3 m/s was 12.50 and 32.74 kJ/mol respectively. The activation energy relates similarly with the effective moisture diffusivity which also increased with increase in air velocity and temperature.

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 DRYING BEHAVIOR AND SOME QUALITY PARAMETERS OF POTATO FINGER CHIPS USING INFRARED RADIATION

2021 ◽  
Vol 51 (4) ◽  
pp. 261-267
Author(s):  
Ibrahim Doymaz
Keyword(s):  
Type Equation ◽  
Moisture Diffusivity ◽  
Quality Parameters ◽  
Potato Chips ◽  
Coefficient Of Determination ◽  
Slice Thickness ◽  
Chi Square ◽  
Effective Moisture ◽  
Thin Layer Drying ◽  
Drying Behavior

The effect of different infrared (IR) powers on drying of potato finger chips was investigated in infrared dryer. The potato finger chips dried at 48, 50, 62, 74 and 88 W infrared powers and constant slice thickness of 7 mm. Results showed that drying characteristics of potato chips were greatly influenced by infrared power. The experimental drying data were fitted to seven thin-layer drying models. The models were compared on coefficient of determination (R2), reduced chi-square (c2) and root mean square error (RMSE) values between experimental and predicted moisture ratios.  The Midilli & Kucuk model was found to the best in predicting the drying kinetics of potato chips during infrared drying. The effective moisture diffusivity using the Fick’s diffusion model varied from 1.82×10-9 to 3.06×10-9m2/s. It was found that the effective moisture diffusivitiy increased with increasing IR power. Activation energy was estimated by a modified Arrhenius type equation as 1.35 kW/kg. The results also showed that with increasing infrared power, rehydration capacity was decreased.

scholarly journals INFRARED DRYING OF APRICOT POMACE

2019 ◽  
Vol 49 (4) ◽  
pp. 213-218
Author(s):  
Seda Kayran ◽  
Íbrahim Doymaz
Keyword(s):  
Type Equation ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Chi Square ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Thin Layer Drying ◽  
Apricot Pomace ◽  
Drying Conditions ◽  
Kinetics Of

Effect of infrared powers (62, 74, 88, 104 and 125 W) on drying kinetics of apricot pomace was investigated. It is observed that drying characteristics of apricot pomace were greatly influenced by infrared power. Henderson and Pabis model was investigated for describing thin-layer drying of apricot pomace. The model because of the high coefficient of determination (R2) as well as the lowest reduced chi-square (c2) and root mean square error (RMSE) values adequately described the experimental data of apple pomace drying. Effective moisture diffusivity (Deff) values were increased by increasing infrared power and changed between 1.67×10-9 and 6.03×10-9 m2/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 2.32 kW/kg. The colour results were affected by drying conditions.

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.

scholarly journals Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

2014 ◽  
Vol 3 (5) ◽  
pp. 103 ◽  
Author(s):  
Tinuade J. Afolabi ◽  
Toyosi Y. Tunde-Akintunde ◽  
Olusegun J. Oyelade
Keyword(s):  
Air Temperature ◽  
Energy Requirement ◽  
Ambient Air ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Slice Thickness ◽  
Drying Time ◽  
Effective Moisture ◽  
Thin Layer Drying ◽  
Drying Conditions

<p>The thin layer drying behaviour of ginger slices in a laboratory dryer was examined. The slices of 5 mm, 10 mm and 15 mm thicknesses were dried using heated ambient air at temperatures from 40 to 70 ºC and air velocity of 1.5 m/s. The effects of drying air temperature and slice thickness on the drying characteristics, drying time and energy requirement of drying process was determined. The results have shown that an increase in the drying air temperature causes shorter drying times. Thinner slices also causes a shorter drying time. The effective moisture diffusivity values increased from 3.36814 × 10<sup>-10</sup> m<sup>2</sup>/s to 5.82524 × 10<sup>-9</sup> m<sup>2</sup>/s while the activation energy values for different slice thickness of ginger varied from 196.15 to 198.79 kJ/mol. The total needed energy varied from 735.3 to 868.5 kWh while the value of specific energy requirement varied from 3676.6 to 4342.4 kWh/kg respectively.</p>

scholarly journals Effective Moisture Diffusivity and Activation Energy of Tannia Cormels: Influence of Temperature, Pre-Treatment and Slice Thickness

2021 ◽  
Vol 40 (1) ◽  
pp. 140-145
Author(s):  
B.O. Oyefeso ◽  
A.O. Raji
Keyword(s):  
Activation Energy ◽  
Cost Effective ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Slice Thickness ◽  
Temperature Dependent ◽  
Effective Moisture ◽  
Xanthosoma Sagittifolium ◽  
Pre Treatment ◽  
Temperature Levels

This study investigated the effects of temperature, pre-treatment and slice thickness on the effective moisture diffusivity and activation energy of tannia (Xanthosoma sagittifolium) cormels. White-fleshed and pink-fleshed varieties of the cormels were used for this study. The effective moisture diffusivity and activation energy of fresh and blanched cormels were determined by drying them at three temperature levels (60, 70 and 80°C) and three slice thicknesses (2, 3 and 4 mm). The effective moisture diffusivity and activation energy of the cormels ranged between 1.47×10−7 and 2.09×10−6 m2s−1 and 49.02 and 63.23 kJmol−1 respectively. The study established that the effective moisture diffusivity and activation energy are drying temperature dependent. The effects of pre-treatment and slice thickness were also found to be significant on the measured parameters. Drying of blanched thin slices of tannia cormels at relatively high temperature levels is recommended for faster and cost-effective drying of the cormels.

scholarly journals Study of the drying kinetics of the malt bagasse in a pneumatic transporter

2020 ◽  
pp. 14-14
Author(s):  
Bruna Costa ◽  
Carolina Coelho ◽  
Cássia Souza ◽  
Gabriela Duarte ◽  
Maria Pinto ◽  
...  
Keyword(s):  
Statistical Tests ◽  
Air Flow ◽  
Average Energy ◽  
Moisture Diffusivity ◽  
Pneumatic Transport ◽  
Drying Process ◽  
Brewing Industry ◽  
Transport Costs ◽  
Drying Kinetic ◽  
Kinetics Of

Malt bagasse is a by-product of the brewing industry that has high moisture making it very unstable and susceptible to fast microbial deterioration. This work evaluated drying kinetic models of malt bagasse during pneumatic transport with air flow at 30, 45 and 60?C and layout of 4.5 and 7.0 m. The results showed that the decrease of moisture from malt bagasse was favored at higher air temperature due to the higher diffusion coefficient. In the ranges measured, the values of the effective moisture diffusivity and heat transfer coefficient were obtained between 2.05?10?10 to 12.74?10?10 m2/s and 175 to 363 W/m2K, respectively. Average energy for liquid diffusion in the malt bagasse drying process was 44.30 kJ/mol. Pneumatic transport with air flow at 60?C and layout of 7.0 m reached rapidly the final moisture of 12% (w.b), which it may reduce transport costs and allow long periods of stable storage for malt bagasse. The statistical tests results showed that the experimental datas presented excellent fit using the Modified Henderson-Pabis model, in the temperature range for both layouts.

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