scholarly journals Comparative kinetic analysis of convective and vacuum dried Opuntia ficus-indica (L.) Mill. cladodes

2019 ◽  
Vol 65 (No. 1) ◽  
pp. 1-6
Author(s):  
Anirban Dey ◽  
Somya Singhal ◽  
Prasad Rasane ◽  
Sawinder Kaur ◽  
Navneet Kaur ◽  
...  
Keyword(s):  
Convective Drying ◽  
Coefficient Of Determination ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Statistical Parameters ◽  
Drying Time ◽  
Opuntia Ficus Indica ◽  
Thin Layer Drying ◽  
Drying Behavior

Opuntia ficus-indica (Linnaeus) Miller more usually known as fodder palm or nopal belongs to family Cactaceae. In the present study, the drying behavior of the O. ficus-indica cladodes was observed. The study concentrates on comparatively studying two types of commercial drying methods viz., forced convective drying (tray drying) and vacuum drying to dry nopal cladodes at three different temperatures viz. 40, 50 and 60°C. The equilibrium moisture contents for forced convective drying was achieved at 540–720 min and for that of vacuum drying at 600–840 min. Three mathematical drying models for thin layer drying viz. Page, Lewis and Henderson-Pabis model were evaluated for both convective drying and vacuum drying. Statistical parameters such as the coefficient of determination (R<sup>2</sup>), root mean square error and reduced χ<sup>2</sup> were used to fit the models. Page model was found to be satisfactory for both forced convective and vacuum drying of the nopal cladodes at 40 and 50°C respectively. Among these, two drying methods, forced convective drying method was found to be more suitable than the vacuum drying method for nopal cladodes on the basis of drying time and statistical parameters.

scholarly journals Thin-layer mathematical modeling of apple slices drying, using open sun and cabinet solar drying methods

2021 ◽  
Vol 4 (2) ◽  
pp. 43-52
Author(s):  
Abdul Wasim Noori ◽  
Mohammad Jafar Royen ◽  
Juma Haydary
Keyword(s):  
Thin Layer ◽  
Mathematical Models ◽  
Water Activity ◽  
Model Fitting ◽  
Coefficient Of Determination ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Climate Conditions ◽  
Thin Layer Drying

This paper aims to investigate the effect of climate conditions such as ambient temperature, humidity, pressure, sun radiation and pollution on sliced apples quality and drying time which are dried in an indirect forced cabinet solar drying (IFCSD) and open sun drying (OSD) systems. Both experiments were implemented at same place (Kabul, Afghanistan) and time. The IFCSD yield for saving time is 42.8 % which is more effective than drying in the OSD system. Simultaneously with the decreasing of sliced apple weight from 512.9 g down to 73.9 g, the water activity decreased from 0.955 down to 0.355 in the IFCSD system. For OSD system, the sample weight decreased from 512.6 g down to 78.4 g and its water activity from 0.955 down to 0.411. On the experiment day the average sun radiation was 571 w/m2 . The pressure drop between inlet and outlet of the dryer was 0.1 kPa. Different thin-layer mathematical models were investigated to identify the best model fitting the experimental data. The mathematical models’ performances were investigated by comparing the coefficient of determination (R 2 ), reduced chi-square (X2 ) and root mean square error (RMSE) coefficients. From all 11 applied thin-layer drying models the Page, Approximation diffusion, Verma et al and Midilli and Kacuk models are more fitted to our data.

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

Influence of Drying Conditions and Mathematical Models on the Thin-Layer Drying of Mushrooms

2014 ◽  
Author(s):  
A. Stegou-Sagia ◽  
D. V. Fragkou
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Mathematical Models ◽  
Drying Methods ◽  
Suitable Model ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Drying Models ◽  
Drying Rates

In the present research, experimental data from several studies about drying behavior of mushrooms have been selected and used to compare different drying methods and different mathematical thin layer drying models to simulate mushroom drying rates. The white button (Agaricus Bisporus), the oyster (Pleurotus Ostreatus) and the milky mushroom slices have been considered for drying in different dryers such as hot air cabinet dryer and fluidized bed dryer with different slice thicknesses, drying air temperatures (45 °C to 90 °C) and drying air velocities (0.2 m/s to 5 m/s). The entire drying process has taken place in the falling rate period, assuming that internal mass transfer occurred by diffusion in mushroom slices. The study shows that the drying air temperature and the drying air velocity have an effect on the moisture removal from mushrooms and also on the drying time. Mathematical models have been proved to be useful for design and analysis of heat and mass transfer during drying processes. All the drying models considered in this study could adequately represent the thin layer drying behavior of mushrooms. Furthermore, as it is obvious, any type of mushrooms has its own most suitable model.

scholarly journals Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
A. Waheed Deshmukh ◽  
Mahesh N. Varma ◽  
Chang Kyoo Yoo ◽  
Kailas L. Wasewar
Keyword(s):  
Energy Requirement ◽  
Initial Moisture Content ◽  
Food Preservation ◽  
Convective Drying ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Drying Characteristics ◽  
Solar Dryer ◽  
Thin Layer Drying

Drying is a simultaneous heat and mass transfer energy intensive operation, widely used as a food preservation technique. In view of improper postharvest methods, energy constraint, and environmental impact of conventional drying methods, solar drying could be a practical, economical, and environmentally reliable alternative. In the present paper applicability of mixed mode solar cabinet dryer was investigated for drying of commercially important and export oriented ginger. Freshly harvested ginger slices were successfully dried from initial moisture content of 621.50 to 12.19% (d.b.) and their drying characteristics, quality parameters, and kinetics were evaluated. The results showed that present solar dryer could be successfully applied for drying of ginger in view of quality, reduced drying time, and zero energy requirement as compared to conventional open sun drying and convective drying techniques, respectively. Drying curves showed that drying occurred in falling rate period and no constant period was observed. The effective moisture diffusivity was determined by using Fick’s second law and found to be 1.789×10-9 m2/s. The drying data was fitted to five thin layer drying models and compared using statistical criteria. Page model was found to be most suitable to describe the drying kinetics of ginger in solar dryer under natural convection among the tested models.

scholarly journals Modelagem matemática para a descrição da cinética de secagem do fruto da palma (Opuntia fícus indica)

2016 ◽  
Vol 11 (1) ◽  
pp. 01
Author(s):  
A. E. Santos ◽  
G. M. V. Martins ◽  
M. F. C. S. Canuto ◽  
J. E. D. Vieira Segundo ◽  
R. D. Almeida
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Font Size ◽  
Drying Time ◽  
Palm Fruit ◽  
Opuntia Ficus Indica ◽  
Thin Layer Drying ◽  
Kinetics Of ◽  
Background Image

<p>O presente trabalho teve como objetivo estudar a secagem em camada fina do fruto da palma (<em>Opuntia fícus indica</em>) nas temperaturas de 50, 60 e 70 °C em estufa com circulação forçada de ar. Foram empregados os modelos matemáticos de Aproximação da difusão, Logaritmico, Midilli e Page. Como critério de avaliação utilizou-se o coeficiente de determinação e o desvio quadrático médio (). Mediante os resultados obtidos observou-se que o aumento da temperatura diminuiu o tempo de secagem do fruto. Dentre os modelos aplicados o Logarítmico apresentou os maiores valores de coeficiente de determinação R² e os menores valores de DQM para a faixa de temperatura e espessura estudadas.</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;" align="center"><strong><em><span style="font-size: 14pt; font-family: 'Times New Roman', serif; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;" lang="EN-US">Mathematical modeling for description of the pulp drying kinetics of palm fruit (Opuntia fícus indica)</span></em></strong></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 9pt; font-family: 'Times New Roman', serif; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;" lang="EN-US"> </span></p><p> </p><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><strong><span style="font-size: 10pt; font-family: 'Times New Roman', serif; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;" lang="EN-US">Abstract</span></strong><span style="font-size: 10pt; font-family: 'Times New Roman', serif; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;" lang="EN-US">: This work was developed with the aimed of to study ing the thin layer drying of palm fruit pulp oiti at temperatures of 122, 140 and 158 °Fahrenheit in an oven with forced air circulation. For the representation of the drying kinetics of thin-layer were used mathematical  models of the diffusion approximation, logarithmic, and Midilli Kucuk and Page, and as a criterion for evaluating these we used the coefficient of determination and the deviation quadratic mean (DQM). From tThe results obtained showed that the increase in temperature decreases the drying time of the palm fruit. Among the models applied to Logarithmic the had the highest R2 values and lower values of DQM for the temperature and layer thickness range studied.</span></p><br /><strong></strong><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;" align="center"> </p>

scholarly journals The Influence of Drying Temperatures and Methods on the Drying Characteristics of ‘IkanBakar’ Paste

2021 ◽  
Vol 12 (1S) ◽  
pp. 112-123
Author(s):  
Che Ku Nur Ain Mardhiah Che Ku Azman ◽  
Mohd Tarmizan Ibrahim
Keyword(s):  
Vacuum Drying ◽  
Drying Rate ◽  
Drying Methods ◽  
Suitable Model ◽  
Drying Method ◽  
Time Data ◽  
Drying Time ◽  
Drying Characteristics ◽  
Oven Drying ◽  
Drying Curve

Drying is one of the popular preservation methods in food products. This work was done to investigate the influence of the drying temperatures and methods on the drying characteristics of ‘ikanbakar’ paste. The ‘ikanbakar’ paste was dried by using oven drying and vacuum drying methods at temperatures of 50°C, 60°C and 70°C. The drying rate was estimated from the moisture content and drying time data. The drying curve showed the falling rate period as the drying rate decreased with increasing time. For colour analysis of the paste, the L* values from the oven drying method were lower than those from the vacuum drying method, ranging from 7.4210 to 7.2752. This showed that the colour of paste from oven drying was darker than vacuum drying. The mathematical models used to describe the drying curve of ‘ikanbakar’ paste were Lewis, Page, Two-term, and Midilliet. al. model. The performance of these models was evaluated by comparing their root mean square error (RSME) and chi-square (X²) values, and it was found that the most suitable model was the Two-term model. There were insignificant differences between the effective moisture diffusivity (Deff) values for the ‘ikanbakar’ paste in both drying methods.

scholarly journals Effect of Drying on Lettuce Leaves Using Indirect Solar Dryer Assisted with Photovoltaic Cells and Thermal Energy Storage

Processes ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 168
Author(s):  
Pedro Cerezal Mezquita ◽  
Aldo Álvarez López ◽  
Waldo Bugueño Muñoz
Keyword(s):  
Energy Storage ◽  
Thermal Energy ◽  
Thermal Energy Storage ◽  
Photovoltaic Cells ◽  
Coefficient Of Determination ◽  
Process Time ◽  
Statistical Parameters ◽  
Solar Dryer ◽  
Thin Layer Drying ◽  
Drying Behavior

The thin layer drying behavior of lettuce leaves was investigated using an indirect pilot solar dryer with thermal energy storage in water, equipped with solar collectors and photovoltaic cells. The drying procedure consisted of shredded lettuce leaves, temperature ≤ 52 °C, airspeed, 1.0 m∙s−1, and process time ~10.0 h. Fifteen drying models were adjusted to the experimental data obtained; three models with maximum values of coefficient of determination (R2)—Page, Midilli, and Kucuk, and Weibull Distribution, whose values of R2 ≥ 0.998, and other statistical parameters, χ2, SSE, and RMSE values closer to zero were chosen. The initial browning index BI = 120.5 ± 0.7 decreased compared to the dry sample BI = 78.99 ± 0.5, with chromatic coordinate degradations a* and b*; but not the luminosity L*; where ΔE = 8.26; whose meaning is that the dry sample is a “more opaque brownish color” due to the difference in the chroma ΔC = 6.65, and with a change from the yellow-green to yellow-red zone, and a difference in hue angle, Δh° = 14.27, between the fresh and the dried sample. Deff values for shredded lettuce leaves were 1.8 × 10−9 m2 s−1 for values ≤ 52 °C.

The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Anna Michalska ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Grzegorz P. Łysiak
Keyword(s):  
Physical Properties ◽  
Freeze Drying ◽  
Geographical Origin ◽  
Raw Material ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Apple Slices

Abstract The aim of the study was to determine the influence of four different growing locations of apples cv. ‘Jonagold’ in Europe on the drying kinetics and the physical properties of dried apple slices. The drying methods applied in the study (freeze-drying, convective drying, microwave-vacuum drying and combined drying) significantly affected the drying time, which was the shortest in the case of microwave vacuum drying. The geographical origin of the apples affected the chemical and physical properties of the raw material used for drying, and, consequently, the drying time. Water activity of dried samples was connected with the final dry matter, regardless of the geographical origin of the apples. Freeze-drying resulted in the lightest in colour products (L*), whereas microwave-vacuum dried products had the highest levels of yellow pigments (b*). The highest chroma and browning index values were noted for microwave-vacuum dried samples and were strongly influenced by the drying temperature. The mechanical properties of the apple slices were more dependent on the drying method and temperature of the process than on the geographical origin when the temperature exceeded 83 °C.

scholarly journals Modelling the kinetics of microwave drying of shallot (Allium cepa) slices

2021 ◽  
Vol 1195 (1) ◽  
pp. 012033
Author(s):  
C L Hii ◽  
C Govind ◽  
C L Chiang ◽  
D Mohammad
Keyword(s):  
Thin Layer ◽  
Allium Cepa ◽  
Microwave Power ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Drying Rates

Abstract Convective drying is typically used to dry shallot (Allium cepa) commercially. However, a long drying time with a relatively low efficiency has led to the pursuit of new and improved drying methods. Microwave drying was chosen to be used due to its numerous advantages such as improved drying time, high drying efficiency and better product quality. In this research, three microwave power (180 W, 300 W, 450 W) and convective drying at 100°C were used. Results showed that drying kinetics (moisture content and drying rates) decreased the fastest at higher microwave power and the slowest using convective drying. In order to determine the best model to describe the thin-layer drying kinetics, four semi-empirical models were used namely Newton, Page, Logarithmic and Two-term models. Page model was found to be the best in describing the thin-layer microwave drying kinetics. Effective diffusivity values increased with higher microwave power and were found to be in the range of 6.62 × 10−6 m2/s to 3.69 × 10−5 m2/s with convective drying being the lowest (6.62 × 10−6 m2/s) and 450W being the highest (3.69 × 10−5 m2/s). Microwave drying is therefore able to improve drying kinetics compared to convective drying.

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

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