Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Mohammad Maleki ◽  
Fakhri Shahidi ◽  
Mohammad J. Varidi ◽  
Elham Azarpazhooh
Keyword(s):  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Osmotic Solution ◽  
Kinetics Of ◽  
Ultrasound Pretreatment

Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)

2007 ◽  
Vol 79 (4) ◽  
pp. 1460-1466 ◽  
Author(s):  
A. Vega ◽  
P. Fito ◽  
A. Andrés ◽  
R. Lemus
Keyword(s):  
Mathematical Modeling ◽  
Drying Kinetics ◽  
Bell Pepper ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

scholarly journals CONVECTIVE HOT AIR DRYING KINETICS OF RED BEETROOT IN THIN LAYERS

2020 ◽  
Vol 14 ◽  
Author(s):  
Abhishek Dasore ◽  
Tarun Polavarapu ◽  
Ramakrishna Konijeti ◽  
Naveen Puppala
Keyword(s):  
Drying Kinetics ◽  
Thin Layers ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

The Drying Kinetics of Natural Rubber Sheets under Hot-Air Drying with Forced Convection: Experiments and Modeling

2013 ◽  
Vol 844 ◽  
pp. 154-157
Author(s):  
Warit Werapun ◽  
Yutthapong Pianroj ◽  
Pinpong Khongchana
Keyword(s):  
Natural Rubber ◽  
Linear Regression Analysis ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Heat Sources ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Liquid Petroleum Gas ◽  
Kinetics Of

This study investigated the drying kinetics of the natural rubber sheets under hot air drying, with various heat sources, and included modeling of the kinetics. The heat was generated by combustion, either of charcoal briquettes from coconut shell (biomass) or of liquid petroleum gas (LPG). The hot air entering the drying chamber had its initial temperature controlled at 40, 50, or 60 Centigrade. Five rubber sheets within the chamber were observed during their drying. Howerver, in the case of biomass, the fuctuation of temperature due to charcoal adding. Therfore, the non-linear regression analysis was performed only LPG data with a Weibull distribution and a Modified Handerson and Pabis. They represented the drying kinetics with parametric fits; moreover, an effective diffusion coefficient was determined for each experimental condition.

scholarly journals Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2362
Author(s):  
Lin Zhu ◽  
Xianrui Liang ◽  
Yushuang Lu ◽  
Shiyi Tian ◽  
Jie Chen ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Drying Kinetics ◽  
Soluble Solids ◽  
Hot Air Drying ◽  
Fresh Sample ◽  
Drying Time ◽  
Air Drying ◽  
Freeze Thaw ◽  
Hot Air ◽  
Kinetics Of

This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments. The electronic nose shows that FT treatments significantly change the aroma profiles of the juice. The four main volatile substances in the fresh juice are (E)-2-hexenal, α-terpineol, hexanal and linalyl formate, which account for 48.5 ± 0.1%, 17.6 ± 0.2%, 14.0 ± 1.5% and 7.8 ± 2.7% of relative proportions based on total ion chromatogram (TIC) peak areas. In the FT-treated samples, the amount of (E)-2-hexenal and hexanal decreased significantly while α-terpineol and linalyl formate remained almost unchanged. Repeated FT cycles increased the ethanol content and destroyed the original green leafy flavor. Finally, the drying kinetics of FT-treated blueberries was tested. One FT treatment can shorten the drying time by about 30% to achieve the same water content. The Deff values of the FT-treated sample are similar, which are about twice as large as the value of the fresh sample. The results will be beneficial for the processing of frozen blueberry into juice or dried fruits.

scholarly journals Application of Computational Intelligence in Describing the Drying Kinetics of Persimmon Fruit (Diospyros kaki) During Vacuum and Hot Air Drying Process

Processes ◽  
2020 ◽  
Vol 8 (5) ◽  
pp. 544 ◽  
Author(s):  
Alfadhl Yahya Khaled ◽  
Abraham Kabutey ◽  
Kemal Çağatay Selvi ◽  
Čestmír Mizera ◽  
Petr Hrabe ◽  
...  
Keyword(s):  
Thin Layer ◽  
Computational Intelligence ◽  
Drying Kinetics ◽  
Support Vector ◽  
Hot Air Drying ◽  
Air Drying ◽  
Persimmon Fruit ◽  
Hot Air ◽  
Computational Intelligence Methods ◽  
Kinetics Of

This study examines the potential of applying computational intelligence modelling to describe the drying kinetics of persimmon fruit slices during vacuum drying (VD) and hot-air-drying (HAD) under different drying temperatures of 50 °C, 60 °C and 70 °C and samples thicknesses of 5 mm and 8 mm. Kinetic models were developed using selected thin layer models and computational intelligence methods including multi-layer feed-forward artificial neural network (ANN), support vector machine (SVM) and k-nearest neighbors (kNN). The statistical indicators of the coefficient of determination (R2) and root mean square error (RMSE) were used to evaluate the suitability of the models. The effective moisture diffusivity and activation energy varied between 1.417 × 10−9 m2/s and 1.925 × 10−8 m2/s and 34.1560 kJ/mol to 64.2895 kJ/mol, respectively. The thin-layer models illustrated that page and logarithmic model can adequately describe the drying kinetics of persimmon sliced samples with R2 values (>0.9900) and lowest RMSE (<0.0200). The ANN, SVM and kNN models showed R2 and RMSE values of 0.9994, 1.0000, 0.9327, 0.0124, 0.0004 and 0.1271, respectively. The validation results indicated good agreement between the predicted values obtained from the computational intelligence methods and the experimental moisture ratio data. Based on the study results, computational intelligence methods can reliably be used to describe the drying kinetics of persimmon fruit.

scholarly journals Hot Air Drying Kinetics of Thin Layers of Prickly Pear Fruit Paste

2019 ◽  
Vol 48 (2) ◽  
pp. 361-367 ◽  
Author(s):  
Ma. del Rosario Abraham-Juárez ◽  
Víctor Olalde-Portugal ◽  
Abel Cerón-García ◽  
María Elena Sosa-Morales
Keyword(s):  
Drying Kinetics ◽  
Thin Layers ◽  
Prickly Pear ◽  
Pear Fruit ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

scholarly journals Mathematical Modeling of Hot Air Drying Kinetics of Momordica charantia Slices and Its Color Change

2013 ◽  
Vol 5 (9) ◽  
pp. 1214-1219 ◽  
Author(s):  
Jie Chen ◽  
Ying Zhou ◽  
Sheng Fang ◽  
Yuecheng Meng ◽  
Xin Kang ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Color Change ◽  
Momordica Charantia ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

Salinity effects on ultrasound-assisted hot air drying kinetics of sewage sludge

2019 ◽  
Vol 678 ◽  
pp. 178298 ◽  
Author(s):  
Jia Guo ◽  
Meiqian Chen ◽  
Youwang Huang ◽  
Nima Shokri
Keyword(s):  
Sewage Sludge ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Salinity Effects ◽  
Hot Air ◽  
Ultrasound Assisted ◽  
Kinetics Of

scholarly journals Empirical Modeling of Hot Air-Drying Kinetics of Horseradish Dehydration

2020 ◽  
Vol 4 (1) ◽  
pp. 44
Author(s):  
Mukesh Guragain ◽  
Pranabendu Mitra
Keyword(s):  
Moisture Content ◽  
Empirical Models ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air ◽  
Rate Period ◽  
Drying Conditions ◽  
Kinetics Of

The preservation of perishable horseradish crop is essential to increase the shelf-life and supply year-round. Hot air-drying method is commercially viable for preserving fruits and vegetables. However, drying conditions such as drying temperature affect the drying kinetic and the final quality of dried products. It is necessary to understand how drying temperature and blanching affect the drying kinetics of horseradish for the prediction of the right drying conditions. The objective of this study was to investigate the hot air-drying kinetics by fitting commonly used five empirical models to establish right hot air-drying conditions for drying of horseradish. The unblanched (control, C) and blanched (B) horseradish slices were dried at 50, 70 and 85℃ until reaching to an equilibrium moisture content (db). The moisture reduction data were collected at certain intervals and the moisture content data were converted to moisture ratio (MR). The MR data were used to predict the drying kinetics of horseradish drying using five empirical models. The results indicated that drying kinetics followed the constant drying rate period and falling rate period for all three drying temperatures. The five tested models were able to predict the drying kinetics with R2 (0.96-0.99) and RMSE (0.01-0.06) depending on the models and blanching. However, diffusion approach model was the best fitted model securing the highest R2 and the lowest RMSE. The findings of this research are expected to be significantly important for horseradish drying effectively.

Study on quality attributes and drying kinetics of instant parboiled rice fortified with turmeric using hot air and microwave-assisted hot air drying

2019 ◽  
Vol 38 (4) ◽  
pp. 420-433 ◽  
Author(s):  
Arkom Palamanit ◽  
Angelique Musengimana Sugira ◽  
Somchart Soponronnarit ◽  
Somkiat Prachayawarakorn ◽  
Patcharee Tungtrakul ◽  
...  
Keyword(s):  
Quality Attributes ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Parboiled Rice ◽  
Microwave Assisted ◽  
Hot Air ◽  
Kinetics Of
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