scholarly journals Convective drying kinetics of osmotically pre-treated potato slices

2021 ◽  
Vol 25 (1) ◽  
pp. 13-15
Author(s):  
Vangelce Mitrevski ◽  
Cvetanka Mitrevska ◽  
Mirko Babić ◽  
Tale Geramitcioski ◽  
Borce Mitrevski
Keyword(s):  
Drying Kinetics ◽  
Thin Layers ◽  
Convective Drying ◽  
Material Loss ◽  
Data Set ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Chi Squared ◽  
Kinetics Of ◽  
Potato Slices

In the food industry, convective drying is a widely used method due to its applicability to many food materials. Besides this advantage of the convective drying method, there are several shortcomings related to the rehydration capacity, low quality of dried material, loss of color, flavour, and nutrient of the final dried materials. In this paper, the convective drying kinetics of osmotically pre-treated potato slices (variety Carrera) were analyzed. Thin-layer drying kinetics of potato slices at four drying air temperatures 40, 50, 60 and 70°C and two drying air velocities 1 and 2 ms-1 were obtained on the experimental setup. For an approximation of the experimental data with regard to the moisture ratio three thin-layers drying, models from scientific literature and the model of Mitrevski et al., were used. For each model and data set the statistical performance index, ph chi-squared, and ch2, values were calculated and models were ranked afterward.

Modeling Thin Layer Drying Kinetics, Moisture Diffusivity and Activation Energy of Hazelnuts during Microwave-Convective Drying

2017 ◽  
Vol 14 (2) ◽  
Author(s):  
Narjes Malekjani ◽  
Zahra Emam-Djomeh ◽  
Seyed Hassan Hashemabadi ◽  
Gholam Reza Askari
Keyword(s):  
Activation Energy ◽  
Microwave Power ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Method ◽  
Drying Process ◽  
Dominant Effect ◽  
Thin Layer Drying ◽  
Kinetics Of

AbstractThe effects of microwave-convective drying as an efficient drying method, on drying kinetics of hazelnuts were studied. Drying experiments were conducted at three temperature (40, 50 and 60°C) and microwave power (0, 450 and 900 W) levels. The moisture ratio and the temperature of the hazelnuts were recorded during the drying. The results showed that microwave power had a more dominant effect than drying air temperature. Mathematical modeling was performed in order to predict the moisture changes during drying process. It was concluded that two term and Midilli et al. models were the best models to predict the drying kinetics of hazelnut in different conditions. The effective moisture diffusivities varied from 3.80327×10‒8to 1.71233×10‒6m2/s and had an increasing polynomial relationship with temperature and microwave power. The activation energy was also between 15.61675 and 41.0053 kJ/mol with a second-order relationship with microwave power.

Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer

2008 ◽  
Vol 4 (8) ◽  
Author(s):  
Raj Kumar Goyal ◽  
Mujjeb O ◽  
Vinod Kumar Bhargava
Keyword(s):  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Tunnel Dryer ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Apple Slices ◽  
Drying Models ◽  
Drying Behaviour ◽  
Kinetics Of

In this study, the drying kinetics of apple (control, blanching and blanching in 1% potassium meta bisulphate) in a tunnel dryer was studied at 50, 60, and 70°C air temperatures. The drying of apple slices occurred in a falling rate period. It was found that treated apple slices dried faster. Six thin layer-drying models were fitted to the experimental moisture ratio. Among the mathematical models evaluated, the logarithmic model satisfactorily described the drying behaviour of apple slices with high r2 values. The effective moisture diffusivity (Deff) of apple slices increased as the drying air temperature increased. The Deff values were higher for the treated samples than for the control.

An Experimental Study on the Drying Kinetics of Castor Bean Fruits (Ricinus communis L., “Brs Energia” Variety)

2016 ◽  
Vol 369 ◽  
pp. 119-124
Author(s):  
E.M.A. Pereira ◽  
J.V. Silva ◽  
J.P.S. Santos ◽  
T.H.F. Andrade ◽  
A.G. Barbosa de Lima
Keyword(s):  
Experimental Study ◽  
Castor Bean ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Kinetics Of

This work aims to conduct an experimental study of the drying kinetics of castor bean fruits (Ricinuscommunis L., “BRS Energia” variety). Experiments were conducted using an oven at air temperatures 50 and 70°C and air relative humidity values 16.34 and 6.24%, respectively. The castor bean fruits were considered as a triaxial spheroid. The experimental moisture content data as a function of time were fitted to different lumped models (namely Henderson and Pabis, Page, Midilli and two-term exponential models) available in the literature.The values of the effective moisture diffusivity were obtained from the Fick's diffusion model. Results shows that the two-term drying model could adequately describe the thin layer drying behavior of castor bean fruit, and that the effective moisture diffusivity increases with increasing drying air temperature.

scholarly journals Convective drying kinetics of osmotically pretreated papaya cubes

2020 ◽  
Vol 24 (3) ◽  
pp. 200-208 ◽  
Author(s):  
João P. de L. Ferreira ◽  
Deise S. de Castro ◽  
Inacia dos S. Moreira ◽  
Wilton P. da Silva ◽  
Rossana M. F. de Figueirêdo ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Air Temperature ◽  
Removal Rate ◽  
Osmotic Dehydration ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Transfer Coefficients ◽  
Thin Layer Drying ◽  
Kinetics Of

ABSTRACT This study assessed the fitting of mathematical models to the convective drying kinetics of osmotically pre-dehydrated papaya cubes. Papaya cubes were subjected to osmotic dehydration in sucrose solutions at 40 and 50 ºBrix, at temperatures of 50 and 60 ºC, followed by complementary convective drying in forced air circulation oven under three temperatures (50, 60 and 70 °C) and constant air velocity of 1.0 m s-1. Ten thin-layer drying mathematical models were fitted to the experimental data. The increase in air temperature and the decrease in osmotic solution concentration resulted in increased water removal rate. Based on the statistical indices, the Two Terms model was the one that best described the drying kinetics of the samples for all evaluated conditions. The effective diffusion coefficients increased with the elevation of air temperature, ranging from 1.766 x 10-10 to 3.910 x 10-6 m2 s-1, whereas the convective mass transfer coefficients ranged from 3.910 x 10-7 to 1.201 x 10-6 m s-1 with Biot number from 0.001 to 12.500.

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 Thin layer drying kinetics of Freshwater Clawed Lobsters (Astacus astacus)

2021 ◽  
Vol 40 (2) ◽  
pp. 340-347
Author(s):  
D.S. Zibokere ◽  
E.W. Egbe
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Thin Layers ◽  
Moisture Loss ◽  
Statistical Parameters ◽  
Thin Layer Drying ◽  
Rate Period ◽  
Temperature Levels ◽  
Drying Behaviour ◽  
Kinetics Of

Fresh-water Clawed Lobsters is seafood consumed in its cooked, dried or semi-dried state. Drying is a veritable technology for its storage beyond immediate consumption. This study thus, investigated the drying behaviour of the lobster on thin-layers. A laboratory convective oven dryer was used as the heating source, on the temperature range of 50 – 100°C applied in a varying manner on multiples of 10°C. The layer thickness was about 20-mm. As with high moisture sea foods, the drying profile showed a typical falling rate period with no distinct constant rate period for all the temperature levels used in this work. Moisture loss (diffusion) data obtained from the experiments were fitted to three popular semi-empirical thin-layer models of Page, Lewis, and Henderson-Pabis, respectively, and their suitability was validated using statistical parameters (of R2, RMSE and χ2). This was done to select thin-layer model that would suitably describe the drying kinetics of the samples over the range of temperature levels chosen in this work. Consequently, the Page model and that of Henderson-Pabis respectively were taken to have reliably predicted the drying behaviour of the samples at the chosen temperature levels. The effective diffusivity and the temperature-related activation energy values ranged from 2.239 × 10−8 m2/min - 4.005 × 102/min and 28.5kJ/mol, respectively. Drying rates along with characterizing drying constants and curves also showed an exponential increase with temperature.

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 DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS

2017 ◽  
Vol 37 (5) ◽  
pp. 994-1003 ◽  
Author(s):  
André L. D. Goneli ◽  
Willian D. Araujo ◽  
Cesar P. Hartmann Filho ◽  
Elton A. S. Martins ◽  
Guilherme C. Oba
Keyword(s):  
Drying Kinetics ◽  
Thin Layers ◽  
Kinetics Of

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%.

Sign in / Sign up

Export Citation Format

Share Document