scholarly journals Drying Kinetics of Eggplant (Solanum melongena) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Mohamed A. ElKhodiry ◽  
Shaima R. Suwaidi ◽  
Melika Taheri ◽  
Hams Elwalid ◽  
Dina ElBaba ◽  
...  

The drying kinetics of eggplant were studied experimentally in a laboratory-scale fluidized bed dryer. Experiments were conducted at drying temperatures of 60, 70, and 80°C and at constant air velocity of 3.10 ms−1. The drying rate and moisture ratio were determined as a function of time. At any given temperature, only the falling rate period was observed during the drying process. Effective moisture diffusivity was in the range 2.667–4.311 × 10−8 m2/s while activation energy of 23.5 kJ mol−1 was obtained from the Arrhenius equation. The experimental moisture ratio data was fitted to ten mathematical models. Statistical analysis showed that the by Demir et al. has the best fit quality. In terms of product quality, the dried samples had low rehydration ratio of 4.889. In addition, compared to direct sunlight drying, the dried product from the fluidized bed dryer exhibited better color quality.

Author(s):  
Gholamreza Askari ◽  
Atefe Babaki ◽  
Zahra Emamdjomeh

In order to conserve cuminum cyminum L. during long storage periods, the drying kinetics of this seed undergoing microwave-assisted fluidized bed dryer at various microwave output power (300, 600 and 900w), air velocity (10, 15 and 20 m/s) and air temperatures (45, 55 and 65ᵒc) were studied. The main aim of this research is developing a mathematical model of mass transfer to investigate the microwave-assisted fluidized bed drying of cuminum cyminum L. seed. In this paper, we tried to discover a good model to evaluate moisture effective diffusivity (Deff). Keywords: cuminum cyminum L, microwave-assisted drying, mathematical modeling,


Author(s):  
Monica Premi ◽  
Harish Sharma ◽  
Ashutosh Upadhyay

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.


2020 ◽  
Vol 24 (5 Part A) ◽  
pp. 2833-2843
Author(s):  
Montree Montreepila ◽  
Nattapol Poomsa-Ad ◽  
Lamul Wiset

Konjac glucomannan (KGM) can be obtained from tubers (called corms) of various species within the Amorphophallus genus. Among the most popular species for use in food industry is Buk Nuea Sai (Amorphophallus muelleri), a native species in Thailand. Drying process can be helpful in preserving KGM during long storage periods. However, the existing drying systems are often slow and lead to drying delays and subsequently quality reduction of the dried product. Given the economic importance of KGM, new, more efficient drying systems, have to be developed. The present study focuses on the drying kinetics of konjac dices in a fluidized bed, operating at a constant air velocity of 2.5 m/s and air temperatures of 50, 60, and 70?C. Six empirical mathematical models were selected to describe and compare the drying characteristics of konjac dices subjected to these conditions. The model coefficients were determined by non-linear regression analysis. Among the tested models used to describe the drying kinetics of konjac dices, the two-term model was found as the best one. The moisture loss from the dice was described by the Fick?s diffusion equation, and based on the obtained results the effective moisture diffusivity was estimated, getting a value in the range between 9.60526 ? 10?9 m2/s and 1.2006 ? 10?7 m2/s. The relationship between the temperature and the effective moisture diffusivity was described adequately by means of Arrhenius-type equation. An activation energy value between 8.65 kJ/mol and 61.28 kJ/mol was obtained. The findings allow the successful simulation of konjac dice drying in a fluidized bed between 50 and 70?C, 30-60 mm bed height and 6-15 mm dice thickness.


2016 ◽  
Vol 62 (No. 4) ◽  
pp. 170-178 ◽  
Author(s):  
R.A. Chayjan ◽  
M. Kaveh

A laboratory scale microwave-convection dryer was used to dry the eggplant fruit, applying microwave power in the range of 270–630 W, air temperature in the range of 40–70°C and air velocity in the range of 0.5–1.7 m/s. Six mathematical models were used to predict the moisture ratio of eggplant fruit slices in thin layer drying. The results showed that the Midilli et al. model had supremacy in prediction of turnip slice drying behavior. Minimum and maximum values of effective moisture diffusivity (D<sub>eff</sub>) were 1.52 × 10<sup>–9</sup> and 3.39 × 10<sup>–9</sup> m<sup>2</sup>/s, respectively. Activation energy values of eggplant slices were found between 13.33 and 17.81 kJ/mol for 40°C to 70°C, respectively. The specific energy consumption for drying eggplant slices was calculated at the boundary of 86.47 and 194.37 MJ/kg. Furthermore, in the present study, the application of Artificial Neural Network (ANN) for predicting the drying rate and moisture ratio was investigated. Microwave power, drying air temperature, air velocity and drying time were considered as input parameters for the model.


2016 ◽  
Vol 35 (6) ◽  
pp. 723-730 ◽  
Author(s):  
Mohammad Arabi ◽  
Mohammad Mehdi Faezipour ◽  
Mohammad Layeghi ◽  
Majid Khanali ◽  
Hamid Zareahosseinabadi

2007 ◽  
Vol 79 (2) ◽  
pp. 695-705 ◽  
Author(s):  
S.M. Tasirin ◽  
S.K. Kamarudin ◽  
K. Jaafar ◽  
K.F. Lee

2015 ◽  
Vol 39 (2) ◽  
pp. 98-108 ◽  
Author(s):  
S.M. Jafari ◽  
V. Ghanbari ◽  
M. Ganje ◽  
D. Dehnad

2011 ◽  
Vol 412 ◽  
pp. 459-462
Author(s):  
Lan Chen ◽  
Chun Hua Lin ◽  
Yun Hui Xie ◽  
Song Du

Drying is one of the most important methods for industrial processing since moisture content is an extremely relevant parameter affecting the crucial properties of final products. Nowadays, fluidized bed drying technology is widely employed in various industries. Comparing to other drying methods, fluidized beds generate high efficient thermal conditions. In the current study, drying kinetics of cornstarch granules was investigated in a fluidized bed dryer. The drying experiments were performed at different temperatures and velocities of the inlet drying air and in different granule sizes. The results showed that air temperature had the most significant effect on the drying rate among the three variables. Five drying empirical models were fitted to the experimental moisture data and were evaluated using the determination coefficient and chi-square. Four of the models were found to be suitable for describing the drying behavior of cornstarch granules. Therefore, it is possible for them to be applied to estimate the drying end-point of cornstarch granules as well as to design and scale up of the drying process for the similar products in the fluidized bed dryer.


2012 ◽  
Vol 30 (6) ◽  
pp. 619-630 ◽  
Author(s):  
Ifa Puspasari ◽  
Meor Zainal Meor Talib ◽  
Wan Ramli Wan Daud ◽  
Siti Masrinda Tasirin

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