Evaluation of ultrasound‐assisted microwave hot air convective drying Chinese hickory—Drying kinetics and product's quality properties

2021 ◽  
Author(s):  
Jigang Zhang ◽  
Maoye Li ◽  
Zhien Ding ◽  
Chuyan Wang ◽  
Jianghua Cheng
Keyword(s):  
Drying Kinetics ◽  
Convective Drying ◽  
Quality Properties ◽  
Hot Air ◽  
Ultrasound Assisted

scholarly journals Drying Kinetics and Modelling of Convective Drying of Kedondong Fruit

2021 ◽  
Vol 21 (1) ◽  
pp. 93
Author(s):  
Cheak Theng Ee ◽  
Yee Jian Khaw ◽  
Ching Lik Hii ◽  
Choon Lai Chiang ◽  
Mohamad Djaeni
Keyword(s):  
Thin Layer ◽  
Moisture Diffusion ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Small Scale ◽  
Hot Air ◽  
Kinetic Information ◽  
Drying Rates ◽  
Drying Curves ◽  
Effective Diffusivities

Kedondong is an underutilized fruit cultivated in a small scale in Malaysia and it contains nutrients that can be preserved through drying. The dried product can be sold as a premium fruit snack that could generate revenue for the producer. We studied the drying of peeled and unpeeled kedondong fruits using hot air (60-80°C). This study aims to investigate the drying kinetics (drying rates and effective diffusivities) of kedondong fruits and model the drying curves using thin layer models. Ten thin layer models were employed and solved using non-linear regression. Drying kinetics showed that only falling rate periods were observed, which implied that internal diffusion was the dominant mechanism for moisture release. Mathematical models showed that Modified Hii et al. (I) and (II) models were able to predict the drying curve well with the highest R2 (0.9992-0.9999), the lowest RMSE (8.0 x 10-4 - 2.5 x 10-3) and the lowest χ2 (4.0 ×10-5 - 2.0 x 10-4). Peeled  samples showed higher effective diffusivities (average 3.2 x 10-11 m2/s)  than unpeeled samples (average 2.7 x 10-11 m2/s). The activation energy was lower in peeled samples (25.8 kJ/mol) as moisture diffusion could occur more easily than unpeeled samples (32.1 kJ/mol). Results from this study provide kinetic information that can be used in scaling up of dryer and optimizing dryer performances.

Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound‐assisted hot air‐drying

2019 ◽  
Vol 44 (1) ◽  
Author(s):  
Xiaohuang Cao ◽  
Md. Nahidul Islam ◽  
Saiyi Zhong ◽  
Xinxiang Pan ◽  
Mubo Song ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Ultrasound Assisted

Microwave- and ultrasound-assisted convective drying of raspberries: Drying kinetics and microstructural changes

2018 ◽  
Vol 37 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Justyna Szadzińska ◽  
Joanna Łechtańska ◽  
Reihaneh Pashminehazar ◽  
Abdolreza Kharaghani ◽  
Evangelos Tsotsas
Keyword(s):  
Drying Kinetics ◽  
Convective Drying ◽  
Microstructural Changes ◽  
Ultrasound Assisted

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 Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects of Pretreatments and Pulsed Vacuum Osmotic Dehydration on Drying Kinetics and Physicochemical Properties

2020 ◽  
Vol 13 (10) ◽  
pp. 1848-1856
Author(s):  
Zi-Liang Liu ◽  
Izabela Staniszewska ◽  
Danuta Zielinska ◽  
Yu-Hao Zhou ◽  
Konrad W. Nowak ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Time ◽  
Antioxidant Power ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Ferric Reducing Antioxidant Power

Abstract The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying kinetics, bioactive compounds, texture and color of whole cranberries during combined hot air convective drying, and microwave-vacuum drying (HACD+MWVD). Drying of berries took from 20 to 493 min. Drying rate was enhanced by 23% and drying time of non-osmotically dehydrated fruits was shortened by 33% using F treatment, while MWV decreased moisture content before drying by 68% and shortened the drying time of PVOD berries by 96%. Generally, total phenolic (TP) content increased during processing, total flavonoids (TF), and total monomeric anthocyanins (TMA) contents decreased, while the values of ferric reducing antioxidant power (FRAP) of dried fruits depended on the initial pretreatment. F and HACD+MWVD yielded fruits of the highest L* (33.8 ± 0.7), a* (25.2 ± 1.0), and b* (7.3 ± 0.6), inflated oval shape, and a small amount of wrinkles on the surface. PVOD and HACD+MWVD resulted in flat and wrinkled fruits.

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