Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

2021 ◽  
Author(s):  
Elavarasan Elangovan ◽  
Sendhil K. Natarajan
Keyword(s):  
Activation Energy ◽  
Moisture Diffusivity ◽  
Quality Attributes ◽  
Ivy Gourd

Solar Drying of Ivy Gourd: Influence of Various Dipping Solutions on Activation Energy and Moisture Diffusivity

2021 ◽  
Author(s):  
Elavarasan Elangovan ◽  
Gulivindala Anil Kumar
Keyword(s):  
Activation Energy ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Forced Convection ◽  
Moisture Diffusivity ◽  
Sugar Solution ◽  
Solar Drying ◽  
Drying Method ◽  
Drying Process ◽  
Ivy Gourd

Abstract The study is aimed to enhance the shelf life of ivy gourd through solar drying method in open, forced and natural convection mode. Ivy gourd is treated as primary agent to prepare medicines and the stems, leaves; flowers are used to cure the diseases related diabetics, ulcer, skin. The normal shelf life is 2-3 days and it can be increased up to 6 months with an effective drying process. The experiment is intended to find the best drying process among the open, natural and forced convection mode with an initial dipping method with ascorbic acid, lemon juice, sugar solution, honey solutions individually and a control sample (without dipping). A 3kg sample of ivy gourd is dipped in 10g/L of the each of the solution and it is used for the three drying process individually. The obtained results are indicating that forced convection method for ascorbic acid is best among the other drying method with highest moisture diffusivity is 7.88×10-8 m2/s and lowest activation energy 21.12 kJ/mol. It was observed that the drying kinetics of ivy gourd should be considered an indicator of efficiency for solar drying technique from environmental safety perspective. The influence of dipping solution and drying mechanisms on the functionalities of drying are discussed with suitable illustrations.

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 Determination of moisture diffusivity and activation energy in the convective drying of fish

2018 ◽  
Vol 36 (4) ◽  
pp. 1262-1267 ◽  
Author(s):  
Clement Adekunle Komolafe ◽  
Iyiola Olusola Oluwaleye ◽  
Akinfoye O. Daniel Adejumo ◽  
Mufutau Adekojo Waheed ◽  
Sidikat Ibiyemi Kuye
Keyword(s):  
Activation Energy ◽  
Moisture Diffusivity ◽  
Convective Drying

scholarly journals DRYING OF ZUCCHINI AND CARROT SLICES: INFLUENCE OF TISSUE STRUCTURE ON MASS TRANSFER PARAMETERS

2022 ◽  
Vol 52 (1) ◽  
pp. 49-54
Author(s):  
Farhad Khoshnam
Keyword(s):  
Activation Energy ◽  
Mass Transfer ◽  
Microwave Power ◽  
Moisture Diffusivity ◽  
Tissue Structure ◽  
Moisture Removal ◽  
Average Activation Energy ◽  
Rate Period ◽  
Transfer Parameters

The present work aimed mainly at investigating the influence of tissue structure on dehydration characteristics of zucchini and carrot. Microwave power levels of 100, 350, 550 and 750 W used to dehydrate the samples with thicknesses of 3, 5, 7 and 9 mm. The results showed that moisture removal from the slices occurred in a short accelerating period at the process beginning followed by a falling rate period. The moisture diffusivity increased with both increasing microwave power and the samples thickness where the average values for zucchini and carrot slices changed from 1.17×10-8 to 9.42×10-8 and from 0.73×10-8 to 5.51×10-8 m2 s-1, respectively. The average activation energy for zucchini and carrot slices varied in the range of 1.22–1.68 and 1.57–1.84 W g-1, respectively and decreased with increasing samples thickness.

scholarly journals Some Thermodynamic Properties of White Yam (Dioscorea rotundata) Slices Dehydrated in a Refractance WindowTM Dryer

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Akinjide A Akinola ◽  
Stanley N Ezeorah
Keyword(s):  
Activation Energy ◽  
Free Energy ◽  
Moisture Content ◽  
Gibbs Free Energy ◽  
Moisture Diffusivity ◽  
Process Conditions ◽  
Dioscorea Rotundata ◽  
History Data ◽  
White Yam ◽  
Different Temperatures

The objective of this study is to estimate the changes in Enthalpy, Entropy and Gibbs Free Energy of yam slices dehydrated at different temperatures using a Refractance WindowTM dryer. Dehydration of 1.5, 3.0 and 4.5 mm thick yam slices, was performed with water temperatures of 65, 75, 85 and 95oC in the flume of a Refractance WindowTM dryer. During the dehydration operations, the moisture-content history data were recorded. For the process conditions considered, the moisture content history data was used to calculate the moisture diffusivity and the activation energy of dehydration of the samples. Subsequently, changes in Enthalpy, , Entropy, , and Gibbs Free Energy, ), were calculated. For the process conditions studied, the changes in, , , and, varied from 20,381.33 to 25,217.05 J.mol-1., -140.69 to -122.29 J.mol-1.K-1.and 67,934.80 to 70,220.15 J.mol-1, respectively. This study is essential as knowledge of these thermodynamic parameters are useful for the optimal design and sizing of preservation dryers for argo-products. Keywords— Enthalpy; Entropy; Gibbs Free Energy; Refractance WindowTM Dryer; Yam 

Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles

2015 ◽  
Vol 11 (6) ◽  
pp. 851-860 ◽  
Author(s):  
Man Zhou ◽  
Zhouyi Xiong ◽  
Jie Cai ◽  
Hanguo Xiong
Keyword(s):  
Activation Energy ◽  
Microstructural Analysis ◽  
Moisture Diffusivity ◽  
Drying Process ◽  
Air Drying ◽  
Drying Characteristics ◽  
Logarithmic Model ◽  
Effective Moisture ◽  
Increasing Temperature ◽  
Instant Noodles

Abstract Convective air drying characteristics and qualities of non-fried instant noodles at five temperatures from 80 to 120°C and velocities of 1.0, 2.0 and 3.0 m/s were investigated. Different mathematical models were fitted to study the drying behaviors and the Logarithmic model was the most adequate in describing the drying tests. Results showed that the drying process occurred in a falling rate periods and the effective moisture diffusivity increased with temperature and velocity, ranging from 4.41×10−8 to 1.75×10−7 m2/s with an activation energy of 16.73 kJ/mol. The rehydration attributes changed with both velocity and temperature. Increasing temperature and velocity decreased hardness, increased cohesiveness and resilience generally while had no impact on springiness. Drying temperature greatly influenced the color of noodles, whereas velocity displayed no significant effect. Microstructural analysis indicated that noodle presented hollow and porous structure with numerous and small voids, which might partly explain their distinct behaviors.

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