scholarly journals Drying Kinetics and Mathematical Modeling of Bottle Gourd

2019 ◽  
pp. 1-8
Author(s):  
Murlidhar Ingle ◽  
A. R. Tapre ◽  
Radhika Nawkar
Keyword(s):  
Bottle Gourd ◽  
Moisture Loss ◽  
Drying Process ◽  
Drying Time ◽  
Constant Weight ◽  
Drying Behavior ◽  
Drying Rates ◽  
Drying Curves ◽  
Time Required ◽  
Agricultural Materials

Aims: The aim of this study was to evaluate the drying behavior of bottle gourd slices using tray dryer. Study Design: The bottle gourd slices were dried in a tray dryer at 50, 55, 60, 65 and 70 + 1°C. The moisture loss was determined by gravimetry. Readings were taken at 30 minutes till constant weight was observed. Place and Duration of Study: Experiments were done in Department of Food Science and Technology, MPKV Rahuri and completed within 12 months. Methodology: The drying curves were fitted into four different drying models (Henderson, Logarithm, Page and Modified Page) widely accepted for modeling of agricultural materials drying. The best model describing the drying process was selected based on the low RMSE, low χ2, and high R2. Results: The drying time at 50, 55, 60, 65 and 70ºC drying temperature were 630, 570, 450, 420 and 360 min respectively for bottle gourd slices. By comparing time required at 50ºC and 60ºC temperature and 60ºC and 70ºC there were 28.57% and 20.00% reduction in drying time respectively. At the beginning of a drying process, the moisture content of fresh bottle gourd was 92.09% (w.b.) which is reduced to 7.08% (wb). The drying rate decreased with increase in drying time. The drying rates were as high as 0.89 at 55ºC and as low as 0.1 at almost all the temperatures. The R2 values ranged from 0.788 to 0.954, the adjusted R2 values also ranged from from 0.777 to 0.951, χ2 values between 0.029 and 0.681, and RMSE values between 0.0533 and 0.3742. Conclusion: Henderson and Pabis model was found to be a better model for describing the drying characteristics of bottle gourd at all temperatures. The product quality was found well at all the temperature.

scholarly journals Drying process of Lentinula edodes: Influence of temperature on β-glucan content and adjustment of mathematical models

2019 ◽  
Vol 43 ◽  
Author(s):  
Thaynã Gonçalves Timm ◽  
Rafaely Zenni Pasko ◽  
Ceci Sales da Gama Campos ◽  
Cristiane Vieira Helm ◽  
Lorena Benathar Ballod Tavares
Keyword(s):  
Mathematical Modeling ◽  
Mathematical Models ◽  
Lentinula Edodes ◽  
Moisture Loss ◽  
Drying Process ◽  
Drying Time ◽  
Influence Of Temperature ◽  
Significant Difference ◽  
Influence Of Temperature On ◽  
Drying Curves

ABSTRACT The importance of the functional properties of edible mushrooms as a food product has been increasing and several studies have emerged to address this issue. However, the application of a conservation process is required since this is a product with a high moisture level. The aim of this study was to investigate the drying kinetics of shiitake Lentinula edodes mushrooms by means of the construction of drying curves, the mathematical modeling of the drying curves, and correlating the data obtained with the β-glucan content in order to observe the influence of temperature on its content. The drying temperatures of 35 ºC, 45 ºC and 55 ºC were applied to construct the drying curves and the β-glucan contents of the samples were quantified. Mathematical modeling was performed in order to identify the best model for the representation of the product moisture loss during the drying period. The equilibrium humidity values were 0.346% for 35 ºC, 0.892% for 45 ºC and 0.875% for 55 ºC, and the β-glucan contents showed no significant difference for the three temperatures analyzed, as confirmed by the Tukey test. Of the eight mathematical models fitted to the drying curves, the Page and the Midilli models provided the best results. Therefore, based on the findings, 55 °C appears to be the optimum temperature for the Shiitake mushroom drying process in the studied conditions, as it provides the shortest drying time and the β-glucan content is maintained.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

Influence of Drying Conditions and Mathematical Models on the Thin-Layer Drying of Mushrooms

2014 ◽  
Author(s):  
A. Stegou-Sagia ◽  
D. V. Fragkou
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Mathematical Models ◽  
Drying Methods ◽  
Suitable Model ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Drying Models ◽  
Drying Rates

In the present research, experimental data from several studies about drying behavior of mushrooms have been selected and used to compare different drying methods and different mathematical thin layer drying models to simulate mushroom drying rates. The white button (Agaricus Bisporus), the oyster (Pleurotus Ostreatus) and the milky mushroom slices have been considered for drying in different dryers such as hot air cabinet dryer and fluidized bed dryer with different slice thicknesses, drying air temperatures (45 °C to 90 °C) and drying air velocities (0.2 m/s to 5 m/s). The entire drying process has taken place in the falling rate period, assuming that internal mass transfer occurred by diffusion in mushroom slices. The study shows that the drying air temperature and the drying air velocity have an effect on the moisture removal from mushrooms and also on the drying time. Mathematical models have been proved to be useful for design and analysis of heat and mass transfer during drying processes. All the drying models considered in this study could adequately represent the thin layer drying behavior of mushrooms. Furthermore, as it is obvious, any type of mushrooms has its own most suitable model.

scholarly journals Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production

2006 ◽  
Vol 41 (3) ◽  
pp. 503-509 ◽  
Author(s):  
Vânia Regina Nicoletti Telis ◽  
Vânia Araújo Lourençon ◽  
Ana Lúcia Gabas ◽  
Javier Telis-Romero
Keyword(s):  
Olive Oil ◽  
Soybean Lecithin ◽  
Aqueous Suspension ◽  
Convective Drying ◽  
Factorial Designs ◽  
Soy Lecithin ◽  
Drying Time ◽  
Drying Rates ◽  
Chemical Pretreatments ◽  
Drying Curves

The objective of this work was to determine the most appropriated chemical treatment to be used to dry grapes cv. Rubi for raisin production. Drying curves for convective drying with air at 50ºC, in a tray drier, were obtained for grapes submitted to chemical pretreatments with different concentrations of potassium carbonate and olive oil, and different dipping times, according to factorial designs. Convective drying curves were also obtained for grapes pretreated in aqueous suspensions of soybean lecithin, at varied lecithin concentrations and dipping times. Page model was adjusted to the experimental drying curves, and the calculated drying times showed that the best pretreatment consisted in dipping grapes for 2 minutes in a 5% olive oil and 6% K2CO3 emulsion, at 50ºC, which resulted in a drying time close to that of the pretreatment with 2.5% of olive oil, but with a lower consumption of this substance. In addition, the immersion of grapes in an aqueous suspension of 2% soy lecithin, at 50ºC, for 5 minutes, resulted in a total drying time slightly higher than the most effective pretreatment.

scholarly journals Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 343
Author(s):  
Luis Puente-Díaz ◽  
Oliver Spolmann ◽  
Diego Nocetti ◽  
Liliana Zura-Bravo ◽  
Roberto Lemus-Mondaca
Keyword(s):  
Statistical Tests ◽  
Coefficient Of Determination ◽  
Drying Process ◽  
Chi Square ◽  
Ir Radiation ◽  
Drying Time ◽  
Drying Curves ◽  
Effective Diffusivities ◽  
Drying Conditions ◽  
Fruit Purée

The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance, and the Mylar™ film thickness during Physalis fruit purée drying by the Refractance Window™ (RW™) method. For this, a RW™ dryer layout with a regulated bath at working temperatures of 60, 75, and 90 °C, Mylar™ thicknesses of 0.19, 0.25, 0.30 mm and IR radiation of 250 W for assisting RW™ drying process was used. Experimental curves data were expressed in moisture ratio (MR) in order to obtain moisture effective diffusivities (non-assisted RW™: Deff = 2.7–10.1 × 10−10 m2/s and IR-assisted RW™: Deff = 4.2–13.4 × 10−10 m2/s) and further drying curves modeling (Page, Henderson–Pabis, Modified Henderson–Pabis, Two-Term, and Midilli–Kucuk models). The Midilli–Kucuk model obtained the best-fit quality on experimental curves regarding statistical tests applied (Coefficient of Determination (R2), Chi-Square (χ2) and Root Mean Square Error (RMSE). Microscopical observations were carried out to study the RW™ drying conditions effect on microstructural changes of Physalis fruit purée. The main findings of this work indicated that the use of IR-assisted RW™ drying effectively accelerates the drying process, which achieved a decrease drying time around 60%. Thus, this combined RW™ process is strongly influenced by the working temperature and IR-power applied, and slightly by Mylar™ thickness.

scholarly journals Drying characteristics of red chili in a swirling fluidized bed dryer: An experimental study

2018 ◽  
Vol 225 ◽  
pp. 06007
Author(s):  
Mohd Azlan Zulkarnain ◽  
Nor Farhanim Md Rashid ◽  
Ahmmad Shukrie Md Yudin
Keyword(s):  
Fluidized Bed ◽  
Conventional Method ◽  
Weight Reduction ◽  
Agricultural Product ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Fluidized Bed Dryer ◽  
Inclination Angles ◽  
Time Required

Red chili is an agricultural product that contains high moisture. In this study, the drying process of red chili was conducted by using two methods which are conventional method of drying under the sun and by using swirling fluidized bed dryer. A fluidized bed column of 108 mm in diameter with slotted distributor of 45° inclination angles was used in the experiment. Result of drying by using conventional method showed that for 1kg of sample the drying time was 13 days with 212g weight reduction and the color of the red chili changed from red to dark red. Meanwhile for swirling fluidized bed dryer the time required was 4 days, 200g weight reduction and the color of red chili maintained. Based on the results obtained, the drying of red chili by using swirling fluidized bed dryer is more efficient as compared to drying by using conventional method.

scholarly journals Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Leire Astráin-Redín ◽  
Javier Raso ◽  
Guillermo Cebrián ◽  
Ignacio Álvarez
Keyword(s):  
Electric Fields ◽  
Meat Products ◽  
Pulsed Electric Fields ◽  
Water Transfer ◽  
Curing Process ◽  
Drying Process ◽  
Drying Time ◽  
Pilot Plant Scale ◽  
Drying Rates ◽  
Meat Samples

Abstract The aim of this investigation was to lay the groundwork of the potential application of Pulsed Electric Fields (PEF) technology for accelerating the drying process of meat and meat products, and specifically in this work of Spanish dry-cured sausages “longaniza”. PEF treatments were applied to pork loin samples, and the influence of different PEF parameters on the process were evaluated. An optimal PEF treatment of 1 kV/cm, 200 μs of pulse width and 28 kJ/kg was determined as the most suitable to electroporate meat cells and to improve water transfer by achieving a water content reduction of 60.4% in treated-meat samples dried at 4 °C. The influence of PEF on meat drying rate was also studied on minced pork and the results showed that with a particle size of 4.0 mm higher drying rates were achieved. To validate the results, Spanish cured sausages were prepared from treated and untreated minced pork and stuffed into gauzes and natural pork casings at pilot plant scale. After the curing process, the application of PEF to sausages stuffed into gauze reduced the drying time from 17 to 9–10 days, a reduction of 41–47%, confirming the effects described at lab scale and the potential of PEF for accelerating the sausage-drying process.

scholarly journals Kinetic parameters identification of conductive enhanced hot air drying process of food waste

2020 ◽  
pp. 223-223
Author(s):  
Mihailo Milanovic ◽  
Mirko Komatina ◽  
Ivan Zlatanovic ◽  
Nebojsa Manic ◽  
Dragi Antonijevic
Keyword(s):  
Food Industry ◽  
Convective Drying ◽  
Diffusivity Coefficient ◽  
Drying Method ◽  
Drying Process ◽  
Air Velocity ◽  
Drying Time ◽  
Hot Air ◽  
Air Temperatures ◽  
Drying Curves

The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal of this investigation is to determine drying characteristics of nectarine pomace as a waste from food industry. The measurements were performed in an experimental dryer by combined conductive-convective drying method with disk-shaped samples of 5, 7 and 10mm thickness and 100 mm in diameter at the air temperatures of 30, 40, 50, 60 and 70oC, hot plate temperatures of 50, 60 an 70oC and air velocity of 1.5 m/s. The drying curves were compared to a few semi-theoretical mathematical models. The Logarithmic model showed the best correspondence. On the basis of experiments, it is determined that the drying process takes place in a falling rate period and it is accepted that the main mechanism of moisture removal is diffusion. The effective coefficient of diffusion was determined using experimental results by calculating the slope of the drying curves. Drying time and equilibrium moisture are determined for each experiment. Analysis of drying curves showed that the conductive-enhanced drying method reduces drying times and increases the diffusivity coefficient. The character of drying rate curves for conductive-enhanced drying was analyzed and compared with pure convective drying of nectarine pomace.

scholarly journals Pengaruh kecepatan udara dan massa gabah terhadap kecepatan pengeringan gabah menggunakan pengering terfluidisasi

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
S. Syahrul ◽  
M. Mirmanto ◽  
S. Romdani ◽  
S. Sukmawaty
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
National Standards ◽  
Drying Process ◽  
Air Velocity ◽  
Drying Time ◽  
Grain Processing ◽  
Grain Moisture ◽  
Time Required ◽  
Drying Chamber

Grain processing does not meet the actual grain harvests. This is due to the unsuitable drying process. Milling grain entrepreneurs and farmers in Indonesia are currently conducting a drying process under the sun. Based on the National Standards Body (BSN), grain moisture content must be at 14% to maintain the grain at high qualities. The purpose of this study is to determine the effect of velocity and grain mass variations on drying times. The grain used in this study contains an initial moisture content of 22% ± 0.5%. The grain is dried by inserting it into the drying chamber and varying the air velocities and grain mass. The air velocities used are 4 m/s, 5 m/s, 6 m/s and the variations of the grain mass are 1 kg 2 kg and 3 kg. The results show that increasing the air velocity decreases the drying time. On the other hand, when the grain mass is increased, the drying time elevates. The air velocity and mass of the grain that results in the fastest drying time are 6 m/s and 2 kg. The time required for achieving the water content of 13.6% is 30 menit. At the air velocity of 4 m/s, and the grain masses of 1 kg, 2 kg, and 3 kg, to achieve moisture contents of 13.4%, 13.5% and 13.4% the drying time needs 50 minutes.

Effect of Embedding Materials in the Drying Process of Rose cv. Valencia

2017 ◽  
Vol 5 (2) ◽  
pp. 116-119
Author(s):  
Vanlal hriati ◽  
◽  
Chhungpuii Khawlhring ◽  
H.T. Lalmuankima
Keyword(s):  
Silica Gel ◽  
Fine Sand ◽  
Moisture Loss ◽  
Drying Process ◽  
Ambient Conditions ◽  
Drying Time ◽  
Overall Acceptability ◽  
Sensory Evaluations

Freshly harvested, semi opened rose flowers cv. Valencia were dried with different embedding materials viz. silica gel, borax and fine sand. These embedding materials were used alone, or in combination as mixture of equal proportions of silica gel and borax (50:50); silica gel and sand(50:50); sand and borax (50:50); and were subjected to drying under ambient conditions. Different parameters were recorded such as loss in weight, petal shrinkage, sensory evaluations of colour, texture, shape, overall acceptability and also drying time. The results revealed that among the different embedding materials tried, flowers dried in silica gel has the highest moisture loss, highest score in sensory characters and also took the shortest time for drying.

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