scholarly journals Influence of drying conditions and mathematical models on the drying curves and the moisture diffusivity of mushrooms

2015 ◽  
Vol 1 (4) ◽  
pp. 235 ◽  
Author(s):  
Athina Stegou-Sagia ◽  
Dimitra Fragkou
Keyword(s):  
Mathematical Models ◽  
Moisture Diffusivity ◽  
Drying Curves ◽  
Drying Conditions

scholarly journals Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds

2021 ◽  
Vol 5 ◽  
Author(s):  
Carlos Zambra ◽  
Diógenes Hernández ◽  
Hugo Reyes ◽  
Nicole Riveros ◽  
Roberto Lemus-Mondaca
Keyword(s):  
Energy Consumption ◽  
Large Scale ◽  
Moisture Diffusivity ◽  
Convective Drying ◽  
Effect Of Temperature ◽  
Drying Methods ◽  
Scale Production ◽  
Large Scale Production ◽  
Drying Curves ◽  
Drying Conditions

In this study, Kageneckia oblonga leaves were dried under different drying conditions and techniques [oven drying (NC), vacuum drying (VNC), convective drying (FC), and microwave-assisted convective drying (MWFC)]. Thus, the effect of temperature, vacuum, and microwave on the drying features of K. oblonga leaves was determined. Fick's second law was used to calculate the effective moisture diffusivity that varied from 3.94 to 8.14 × 10−11 m2/s, 1.12 to 1.40 × 10−11 m2/s, 7.83 to 11.36 × 10−11 m2/s, and 6.93 to 16.72 × 10−11 m2/s for NC, VNC, FC, and MWFC methods, respectively. In addition, the Weibull and Midilli–Kucuk models accurately predicted all experimental drying curves of K. oblonga leaves. Regarding the energy consumption and efficiency values for different drying methods of K. oblonga were found to be in the range of 0.20–7.50 kW·h and 0.10–3.70%, respectively. The results showed that MWFC method does not significantly affect the phenolic compounds and could be used for large-scale production of K. oblonga dried leaves.

scholarly journals Ultrasonic Pretreatment-Assisted Electrohydrodynamic Drying of Potato Slices

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Zhiyuan Cao ◽  
Changjiang Ding ◽  
Rui Zhao ◽  
Zhiqing Song ◽  
Hao Chen
Keyword(s):  
Mathematical Models ◽  
Statistical Parameter ◽  
Moisture Diffusivity ◽  
Control Group ◽  
Drying Rate ◽  
Ultrasonic Power ◽  
Ultrasonic Pretreatment ◽  
Remarkable Effect ◽  
Drying Curves ◽  
Potato Slices

To investigate the drying characteristics and mechanism during electrohydrodynamic (EHD) drying with ultrasonic pretreatment, the ultrasonic pretreatment-assisted EHD drying method at different power values was used to carry out the drying experiment of potatoes. To carry out this study, potato slices were pretreated with different ultrasonic power values (150, 180, 210, 240, and 270 W) or without ultrasound for 30 min at 30°C. The corresponding voltage was 18 kV during EHD drying. The moisture ratio, drying rate, color, shrinkage, and rehydration rate of potatoes were determined. The microstructure of potatoes was analyzed using infrared spectroscopy and scanning electron microscopy. Eight mathematical models were used to fit the drying of potatoes. Results showed that, compared with the control group, the ultrasonic pretreatment combined with the EHD drying group had improved the drying rate of potato slices, which was different at varying ultrasonic power values. Ultrasonic pretreatment had a remarkable effect on the color of the potato but had little effect on the shrinkage rate. The maximum rehydration rate is 5.7704 at 180 W. The minimum and maximum values of effective moisture diffusivity (Deff) were 3.4070 × 10−7 m2/s and 4.1160 × 10−7 m2/s, respectively. The effect of ultrasonic power pretreatment on the microstructure of potato in the EHD drying process was significant ( p > 0.05 ). According to the statistical parameter evaluation, eight mathematical models could satisfactorily describe drying curves of potato slices dried under EHD with ultrasonic pretreatment, and the logarithmic model was best suited. This work provides a theoretical basis and practical guidance to further understand the parameter characteristics and mechanism of ultrasonic pretreatment combined with the EHD drying technology.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

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.

Dry Characteristics and Kinetics of Explosion Puffing Dried Crispy Winter Jujube at Different Vacuum Drying Temperature

2011 ◽  
Vol 236-238 ◽  
pp. 2505-2509
Author(s):  
Xin Yi He ◽  
Jin Fu Liu ◽  
Li Li Cheng ◽  
Bu Jiang Wang
Keyword(s):  
Moisture Diffusivity ◽  
Percentage Error ◽  
Vacuum Drying ◽  
Drying Temperature ◽  
Thin Layer Drying ◽  
Relative Percentage Error ◽  
Drying Rates ◽  
Predicted Values ◽  
Drying Curves

Drying characteristics of crispy winter jujube dried by explosion puffing drying at different vacuum drying temperature were investigated. Selection of the best model was examined by comparing the determination of coefficient (R2), root means square error (RMSE), and mean relative percentage error (P) between the experimental and predicted values. As expected, higher drying rates were obtained with higher vacuum drying temperature. The results showed that the Modified Henderson and Pabis model provided better simulation of drying curves for crispy winter jujube according to thin-layer drying theory. The effective moisture diffusivity of crispy winter jujube dried by explosion puffing drying with higher vacuum drying temperature was higher than the others.

scholarly journals THE EFFECT OF THE FILLING RATIO ON THE OPERATING CHARACTERISTICS OF AN INDIRECT DRUM DRYER

2020 ◽  
Vol 60 (1) ◽  
pp. 49-55
Author(s):  
Jan Havlík ◽  
Tomáš Dlouhý ◽  
Michel Sabatini
Keyword(s):  
Specific Energy Consumption ◽  
Filling Ratio ◽  
Operating Characteristics ◽  
Drying Time ◽  
Green Wood ◽  
Operational Characteristics ◽  
Rotary Drum ◽  
Drying Curves ◽  
The One ◽  
Drying Conditions

This article investigates the effect of the filling ratio of the indirect rotary dryers on their operating characteristics. For moist biomass drying before combustion, the use of indirect drum dryers heated by a low pressure steam has proven to be highly suitable. Regarding the design of new dryers, it is necessary to experimentally verify the operating characteristics for specific materials and drying conditions. For this purpose, a set of experiments on a steam heated rotary drum dryer were carried out with green wood chips containing 60 to 66 wt% of moisture. The following operational characteristics of the dryer were experimentally determined: drying curves describing the process, square and volumetric evaporation capacities and drying heat consumptions. Based on the experimental results, the effect of various drum filling by dried material on the mentioned operating characteristics was analysed. On the one hand, higher drum filling ratio increases the drying time, on the other hand, the evaporation capacity also increases, while the specific energy consumption does not significantly alter. The maximum value of the evaporation capacity was reached when the drum was filled to 20 wt%. When the filling ratio was increased to 25 wt%, the evaporation capacity experienced almost no change.

Microwave Drying of Tilapia Fillets: Kinetics and Modeling

2011 ◽  
Vol 396-398 ◽  
pp. 1306-1312 ◽  
Author(s):  
Bao Yan Zhang ◽  
Yin Zhe Jin ◽  
Yu Dong Cheng
Keyword(s):  
Experimental Data ◽  
Temperature Distribution ◽  
Mathematical Models ◽  
Output Power ◽  
Moisture Diffusivity ◽  
Microwave Drying ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Tilapia Fillets ◽  
Kinetics Of

To study the effect of microwave output power on the drying kinetics of tilapia fillets, the drying experiments were carried out at 150W, 250W, 500W, 700W and 900W, respectively. And ten mathematical models were involved to fit experimental data. It was found that Midilli et al model gave a best fitness for this conditions applied. Besides, effective moisture diffusivity increased progressively from 1.6248×10-9(m2/s) to 10.0735×10-9(m2/s) as the power increased from 150W to 900W. In addition, to obtain more homogeneous samples, temperature distribution of tilapia fillets was analyzed when they were put in different layout forms.

Modeling Some Drying Characteristics of Cantaloupe Slices

2012 ◽  
Vol 45 (2) ◽  
pp. 5-14 ◽  
Author(s):  
R. Chayjan ◽  
H. Agha-Alizade ◽  
H. Barikloo ◽  
B. Soleymani
Keyword(s):  
Air Temperature ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Initial Moisture Content ◽  
Moisture Diffusivity ◽  
Convective Drying ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Temperature Levels ◽  
Drying Conditions

Modeling Some Drying Characteristics of Cantaloupe Slices This study investigated thin layer drying of cantaloupe slices under different drying conditions with initial moisture content about 18.53 (d.b.). Air temperature levels of 40, 50, 60 and 70°C were applied in drying of samples. Fick's second law in diffusion was applied to compute the effective moisture diffusivity (Deff) of cantaloupe slices. Minimum and maximum values of Deff were 4.05x10-10 and 1.61x10-9 m2/s, respectively. Deff values increased as the input air temperature was increased. Activation energy values of cantaloupe slices were found between 30.43 and 36.23 kJ/mol for 40°C to 70°C, respectively. The specific energy consumption for drying cantaloupe slices was calculated at the boundary of 1.01x105 and 9.55x105 kJ/kg. Increasing in drying air temperature in different air velocities led to increase in specific energy value. Results showed that applying the temperature of 70°C is more effective for convective drying of cantaloupe slices. The aforesaid drying parameters are important to select the best operational point of a dryer and to precise design of the system.

Research on Constant-Temperature Drying Test of Cotton Straw and Regression Analysis of Drying Rate

2012 ◽  
Vol 472-475 ◽  
pp. 1645-1651
Author(s):  
Jian Jun Hu ◽  
Sheng Qiang Shen ◽  
Ting Zhou Lei ◽  
Hao Huang ◽  
Quan Guo Zhang
Keyword(s):  
Regression Analysis ◽  
Constant Temperature ◽  
Initial Moisture Content ◽  
Drying Rate ◽  
Regression Equations ◽  
Drying Time ◽  
Drying Curves ◽  
Drying Technology ◽  
Drying Conditions ◽  
Two Stages

Constant-temperature drying tests for cotton straw under different conditions were performed with an integrated thermal analyzer, and the influence of different drying conditions on the drying process was analyzed. The process was divided into preheating stage, constant-rate drying stage, and decelerating drying stage. Regression analysis was conducted for drying curves at the latter two stages, and then the drying time at the critical point was determined. Regression equations of drying rate at these stages were produced. Research results showed that the decelerating drying stage of cotton straw included two decelerating intervals, and the best ending point of the drying of the cotton straw that had an initial moisture content of 56.1% and a drying temperature of 100°Cwas 600s, thus providing experimental data and reference for research on drying technology of straws.

scholarly journals Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 343
Author(s):  
Luis Puente-Díaz ◽  
Oliver Spolmann ◽  
Diego Nocetti ◽  
Liliana Zura-Bravo ◽  
Roberto Lemus-Mondaca
Keyword(s):  
Statistical Tests ◽  
Coefficient Of Determination ◽  
Drying Process ◽  
Chi Square ◽  
Ir Radiation ◽  
Drying Time ◽  
Drying Curves ◽  
Effective Diffusivities ◽  
Drying Conditions ◽  
Fruit Purée

The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance, and the Mylar™ film thickness during Physalis fruit purée drying by the Refractance Window™ (RW™) method. For this, a RW™ dryer layout with a regulated bath at working temperatures of 60, 75, and 90 °C, Mylar™ thicknesses of 0.19, 0.25, 0.30 mm and IR radiation of 250 W for assisting RW™ drying process was used. Experimental curves data were expressed in moisture ratio (MR) in order to obtain moisture effective diffusivities (non-assisted RW™: Deff = 2.7–10.1 × 10−10 m2/s and IR-assisted RW™: Deff = 4.2–13.4 × 10−10 m2/s) and further drying curves modeling (Page, Henderson–Pabis, Modified Henderson–Pabis, Two-Term, and Midilli–Kucuk models). The Midilli–Kucuk model obtained the best-fit quality on experimental curves regarding statistical tests applied (Coefficient of Determination (R2), Chi-Square (χ2) and Root Mean Square Error (RMSE). Microscopical observations were carried out to study the RW™ drying conditions effect on microstructural changes of Physalis fruit purée. The main findings of this work indicated that the use of IR-assisted RW™ drying effectively accelerates the drying process, which achieved a decrease drying time around 60%. Thus, this combined RW™ process is strongly influenced by the working temperature and IR-power applied, and slightly by Mylar™ thickness.

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