Moisture effective diffusivity in Kepok Kuning banana (Musa paradisiacal formatypica) during convective drying by considering its shrinkage phenomenon

2019 ◽  
Author(s):  
Teuku Beuna Bardant ◽  
Arief Amier Rahman Setiawan ◽  
Rakhman Sarwono ◽  
Sri Reny Dewi Safitri
Keyword(s):  
Effective Diffusivity ◽  
Convective Drying ◽  
Moisture Effective Diffusivity

Drying Kinetics, Biochemical and Functional Properties of Products in Convective Drying ofAnchovy (Engraulis anchoita) Fillets

2013 ◽  
Vol 9 (4) ◽  
pp. 341-351 ◽  
Author(s):  
Kelly de Moraes ◽  
Luiz Antonio de Almeida Pinto
Keyword(s):  
Functional Properties ◽  
Air Flow ◽  
Effective Diffusivity ◽  
Convective Drying ◽  
Product Characteristics ◽  
Operation Conditions ◽  
Available Lysine ◽  
Two Sides ◽  
Moisture Effective Diffusivity

AbstractThe aim of this work was to study the convective drying of anchovy (Engraulis anchoita) fillets and to evaluate the final product characteristics through its biochemical and functional properties. The drying temperatures were of 50, 60 and 70°C, and the fillet samples were dried with the skins down (with air flow one or the two sides) and skins up (with air flow one side). The drying experimental data were analyzed by Henderson–Pabis model, which showed a good fit (R2 > 0.99 and REQM < 0.05). The moisture effective diffusivity values ranged from 4.1 × 10–10 to 8.6 × 10–10 m2 s−1 with the skin down and 2.2 × 10–10 to 5.5 × 10–10 m2 s−1 with the skin up, and the activation energy values were 32.2 and 38.4 kJ mol−1, respectively. The product characteristics were significantly affected (p < 0.05) by drying operation conditions. The lower change was in drying at 60°C with air flow for two sides of the samples and skin up. In this condition, the product showed solubility 22.3%; in vitro digestibility 87.4%; contents of available lysine and methionine 7.21 and 2.64 g 100 g−1, respectively; TBA value 1.16 mgMDA kg−1; specific antioxidant activity was 1.91 mMDPPH g−1 min−1, and variation total color was 10.72.

scholarly journals Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Apple Slices ◽  
Artificial Neural ◽  
Drying Technology

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.

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.

Moisture Effective Diffusivity in Porous Media with Different Physical Properties

2006 ◽  
Vol 258-260 ◽  
pp. 207-212
Author(s):  
Miranda M.N.N. ◽  
M.A. Silva
Keyword(s):  
Porous Media ◽  
Diffusion Coefficient ◽  
Moisture Content ◽  
Mass Transport ◽  
Physical Properties ◽  
Pore Size ◽  
Structural Properties ◽  
Effective Diffusivity ◽  
Nay Zeolite ◽  
Moisture Effective Diffusivity

In the drying of porous media, the mass transport occurs in the pores as well as on the surface of the solid. The mechanisms involved can take place simultaneously, influenced by the predominant one and can change depending on the moisture content. In this work, the moisture effective diffusivity was estimated in solids with distinct structural properties in order to verify the predominant mechanisms according to the moisture content, analyzing the influence of the physical properties. The materials studied were NaY Zeolite, Kaolin, Silica and Alumina. The results of diffusion coefficient present a minimum at low moisture content that can be related to pore size.

scholarly journals Mathematical Modeling and Determination of Effective Diffusivity of Mesquite during Convective Drying

2016 ◽  
Vol 07 (06) ◽  
pp. 814-823 ◽  
Author(s):  
Rennan Pereira de Gusmão ◽  
Thaisa Abrantes Souza Gusmão ◽  
Mário Eduardo Rangel ◽  
Moreira Cavalcanti-Mata ◽  
Maria Elita Martins Duarte
Keyword(s):  
Mathematical Modeling ◽  
Effective Diffusivity ◽  
Convective Drying

scholarly journals Effect of pretrature with ultrasound in convention drying kinetics of bananas (musa paradisiaca)

Respuestas ◽  
2020 ◽  
Vol 25 (3) ◽  
Author(s):  
Yesenia Campo-Vera ◽  
Mauricio Eduardo Contreras ◽  
Sandra Liliana Flórez ◽  
Lucero Villamizar
Keyword(s):  
Negative Impact ◽  
Effective Diffusivity ◽  
Green Technology ◽  
Drying Kinetics ◽  
Added Value ◽  
Convective Drying ◽  
Control Treatment ◽  
Drying Time ◽  
Musa Paradisiaca ◽  
The Us

The use of ultrasound in food processing has increased in the last decade due to the reduction in times, temperatures, microbial and enzymatic inactivation, extraction of components of great interest to different industries; without altering or modifying its nutritional or organoleptic value during the transformation processes of raw materials into products with added value. Considering itself, a green technology by not causing a negative impact on the environment. In this work, the effect of US pretreatment (40KHz/130W/30°C /10, 20 and 30 min) on convective drying at 60°C / 2m / s of banana (musa paradisiaca) was evaluated. A diffusion model was used to describe the drying kinetics and to quantify the influence of the US on the effective diffusivity of water. Observing that the US significantly increased (p> 0.05) the drying speed in all the samples treated with an average reduction of 31% in the drying time with respect to the control treatment; reaching a weight loss of 77% with respect to the initial weight (3.8 to 0.9 g.). The exponential model is the most adequate to predict the experimental curves of banana drying and showed that the application of US increased both the effective diffusivity and the mass transfer coefficient, as corroborated by the values of the explained variance of 98.5 a 99.3%.

scholarly journals Drying kinetics of fermented grape pomace: Determination of moisture effective diffusivity

2016 ◽  
Vol 20 (8) ◽  
pp. 763-768 ◽  
Author(s):  
Kricelle M. Deamici ◽  
Lucas C. de Oliveira ◽  
Gabriela S. da Rosa ◽  
Elizangela G. de Oliveira
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Grape Pomace ◽  
Desorption Isotherms ◽  
Drying Curves ◽  
Gab Model ◽  
Kinetics Of ◽  
Moisture Effective Diffusivity

ABSTRACT The aim of this study was to obtain the equilibrium moisture content of grape (variety ‘Tannat’) pomace through desorption isotherms, to evaluate the drying kinetics, determine the coefficient of effective diffusivity and physico-chemically characterize the grape pomace and the product obtained after drying. The desorption isotherms were determined at 50, 60 and 70 ºC and the experimental data were fitted using the GAB model (Gugghenheim, Anderson and de Boer). Drying was evaluated using a 22 factorial experimental design with three center points and effective diffusivity was obtained through the diffusion model of Fick’s second law. The grape pomace was characterized regarding the contents of moisture, protein, carbohydrates, lipids, ash and dietary crude fiber. The obtained isotherms showed sigmoid shape and the experimental data fitted well to the GAB model. The drying curves showed only a decreasing rate period. The effective diffusivity values were within the range for organic materials. Dry grape pomace showed high contents of protein and fiber and can be used in the development of new products, in order to increase the nutritional content and add value to this byproduct.

Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution

2019 ◽  
Vol 37 (16) ◽  
pp. 2034-2046
Author(s):  
Kalina Lígia Cavalcante de Almeida Farias ◽  
Wilton Pereira da Silva ◽  
Juarez Everton de Farias Aires ◽  
Aluízio Freire da Silva Júnior ◽  
Cleide Maria Diniz Pereira da Silva e Silv
Keyword(s):  
Spatial Distribution ◽  
Diffusion Equation ◽  
Numerical Solution ◽  
Three Dimensional ◽  
Effective Diffusivity ◽  
Convective Drying

scholarly journals Pulsed air jet impingement drying characteristics of winter jujube slices

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 324-332
Author(s):  
Wei Shi-Yu ◽  
Wang Gao ◽  
Huang Yong ◽  
Zhu Rong-Guang ◽  
Wang Qiang ◽  
...  
Keyword(s):  
Activation Energy ◽  
Effective Diffusivity ◽  
Jet Impingement ◽  
Statistical Parameters ◽  
Drying Time ◽  
Drying Characteristics ◽  
Wind Speeds ◽  
Air Jet ◽  
Drying Curves ◽  
Moisture Effective Diffusivity

The drying curves, moisture effective diffusivity and drying activation energy of winter jujube slices were here investigated at different drying temperatures (55, 60, 65, 70, 75, and 80°C), wind speeds (6, 7, 8, 9, and 10 m/s) and pulsation rates (rotatational speed of material disk: 4, 5.5, and 7 rpm) in a single-factor experiment design. A mathematical model of pulsed air-jet impingement drying for winter jujube slices was fitted and verified. The results showed that the entire drying process could be described as falling rate drying; the moisture effective diffusivity was in the range 1.52–4.93 × 10<sup>–9</sup> m<sup>2</sup>/s and increased with increasing drying temperature, wind speed and pulsation rate. The drying activation energy was 43.9 kJ/mol as determined using the Arrhenius equation. According to the statistical parameters of the correlation coefficient (R<sup>2</sup>), root mean square error (RMSE) and the sum of squared errors (SSE), the modified Page model was selected as best for representing the correlation between moisture ratio and drying time.

scholarly journals Estimation of Moisture Ratio and Specific Energy Consumption for Apple Slices Drying by Convective and Microwave Methods using Neural Network Modeling

2021 ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Abdi Roozbeh ◽  
Mohammad Kaveh ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Air Velocity ◽  
Apple Slices ◽  
Drying Technology

Abstract Two different drying methods were applied for dehydration of apple, i.e., convection drying (CD) and microwave drying (MD). The process of convection drying through divergent temperatures; 50, 60 and 70°C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The microwave drying technology enhanced the drying rate when compared with convective drying significantly. Effective diffusivity of moisture in CD drying (1.95×10−7 - 4.09×10−7 m2/s) was found to be lower than that observed in MD (2.94×10−7–8.21×10−7 m2/s). The Ea values of convective drying and microwave drying were 122.28- 125 kJ/mol and 14.01- 15.03 W/g respectively. The MD had the lowest SEC as compared to CD drying methods. According to ANN results, the best values for predication of MR in CD and MD were 0.9993 and 0.9990, respectively.

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