scholarly journals Investigating the Influence of Infrared Drying Method on Linden (Tilia platyphyllos Scop.) Leaves: Kinetics, Color, Projected Area, Modeling, Total Phenolic, and Flavonoid Content

Plants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 916 ◽  
Author(s):  
Kemal Çağatay Selvi
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Projected Area ◽  
Drying Time ◽  
Tilia Platyphyllos ◽  
Drying Behavior ◽  
Kinetics Of ◽  
And Diffusion

The Linden (Tilia platyphyllos Scop.) is a highly popular herbal plant due to its central nervous system properties. In this study, thin layer drying kinetics of linden leave samples were experimentally investigated in an infrared (IR) dryer. In order to select the appropriate model for predicting the drying kinetics of linden leaves, eleven thin layer semi theoretical, theoretical, and empirical models, widely used in describing the drying behavior of agricultural products, were fitted to the experimental data. Moreover, the color, projected area (PA), total phenolic content (TPC), and total flavonoid content (TFC) were investigated. The results showed that the drying time decreased from 50 min to 20 min. with increased IR temperature from 50–70 °C. Therewithal, the Midilli model gave the most suitable data for 50 °C, 60 °C. Moreover, Verma et al. and Diffusion approximation models showed good results for 70 °C. The lightness and greenness of the dried linden leaves were significantly changed compared with fresh samples. The PA of dried sample decreased similar to the drying time. In addition, the drying temperature effect on the effective diffusion diffusivity (Deff) and activation energy (Ea) were also computed. The Deff ranges from 4.13 × 10−12 to 5.89 × 10−12 and Ea coefficient was 16.339 kJ/mol. Considering these results, the Midilli et al. model is above the 50 °C, 60 °C, and the Verma et al. and Diffusion to 70 °C, for explaining the drying behavior of linden leaves under IR drying. Moreover, it can be said that the Page model can be used, if it is desired, to express the drying behaviors, partially with the help of a simple equation material by drying. TPC and TFC values were statistically < 0.001 higher in dried samples compared to fresh samples; however, no change has been recorded of TPC and TFC values at different temperatures (50 °C, 60 °C, 70 °C).

scholarly journals The Experimental Research of Drying Kinetics of Nagpur Orange Fruit (Citrus Sinesis- L) by Hot Air Electrical Dryer

2019 ◽  
Vol 8 (6S4) ◽  
pp. 1131-1134
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Orange Fruit ◽  
Kinetics Of

The study is aimed experimentally and compared with the theoretical results of drying kinetics of Nagpur orange fruit dried in a hot air electrical dryer. Orange fruit is highly perishable and needs to be consumed or processed immediately after harvest. Drying or dehydration is one of the most practical methods of preserving food products. Therefore, thin layer drying characteristics of falling rate of Nagpur orange are determined experimentally under different conditions of drying air temperatures, relative humidity and air velocities for different moisture contents. Thin layer models like Wang and Singh, Page and Henderson have been compared with Experimental results. The knowledge of drying kinetics helps for identification of exact drying time and air flow velocity for different moisture content. Here drying operation is carried out at a velocity of 1m/sec and 1.25 m/sec for different temperature of 55°C, 65°C and 75°C. This analysis reveals that drying temperature has a more significant effect on moisture removal while velocity has the least effect. Drying rate is found to increase with the increase in drying temperature and reduce with drying time. Experimental data is statistically correlated by plotting the drying characteristics curve. The analysis reveals that Wang and Singh's model is a better model to explain the drying behavior of Nagpur Orange fruit (R2=0.9888).

scholarly journals Thin layer drying kinetics of lemon verbena leaves: a quality assessment and mathematical modeling

2021 ◽  
Vol 13 (1) ◽  
pp. 59-72
Author(s):  
Javid Ghasemi ◽  
Mehdi Moradi ◽  
Sayed Hossein Karparvarfard ◽  
Mohammad Taghi Golmakani ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Essential Oil ◽  
Thin Layer ◽  
Drying Kinetics ◽  
Oil Yield ◽  
Air Velocity ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Kinetics Of ◽  
Essential Oil Yield ◽  
Lemon Verbena

The thin-layer drying kinetics of lemon verbena leaves were studied by using a solar cabinet dryer at air tempera-ture (at three levels of 30, 40, and 50°C), air velocity (at three levels of 2, 2.5, and 3 m/s), and mesh tray size (3, 6, and 10 mm). A completely randomized factorial design was used to analyze the effect of independent factors on drying time and essential oil yield. Results showed that all experiments have shorter drying time and higher essen-tial oil content than the shade-drying method. Also, the best drying conditions that led to an optimal essential oil yield (1.73 mL/g DM) involved a lower temperature (30°C) and velocity (2 m/s) and a mesh size of 10 mm. A good adaptation between the experimental and the predicted moisture content was observed, whereby the statistical criteria of R2, root mean square error, and k2 were calculated as 0.99, 0.08, and 0.01, respectively. Practical applicationsIn the current study, the effect of different drying states such as air velocity and drying temperature was studied on the drying behaviors and essential oil contents of lemon verbena leaves. The obtained results can lead us to a suitable drying condition that can be used in the subsequent designation of systems. Also, a mathematical model for the pre-diction of the leaves’ drying kinetics was constructed and evaluated, which could be approached in the drying systems.

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 Optimization of the blanching of potato (Solanum tuberosum L) slices by response surface methodology: Effect on the vitamin C content and drying kinetics

2020 ◽  
pp. 17-32
Author(s):  
Ambe Desmond ◽  
Lobe Elias ◽  
Divine B. Nde
Keyword(s):  
Vitamin C ◽  
Solanum Tuberosum L ◽  
Negative Influence ◽  
Drying Kinetics ◽  
Slice Thickness ◽  
Drying Time ◽  
Quality Marker ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Potato Slices

Potatoes (S. tuberosum L) is one of the most important tuber crops in the world. However, its high moisture content and inadequate storage and processing techniques have a negative influence on its quality and availability throughout the year. This work was carried out to optimize the blanching behavior and drying kinetics of potato slices. Fresh potato slices (5, 10 and 15 mm) were blanched at 70, 80 and 90°C for 1, 3 and 5 min following a 3k level full factorial design. The loss in Vitamin C was used as a quality marker for the optimization process. The influence of blanching on the drying behavior of potato slices was carried out at 50, 60 and 70°C. Results showed that blanching parameters had a significant (P < 0.05) effect on vitamin C loss. Optimum blanching conditions were blanching temperature of 80oC, blanching time of 3 min and a slice thickness of 10 mm which gave an average loss in Vitamin C of about 2.6%. Drying data were successfully fitted to three different thin layer drying models. The use of blanching as a pretreatment before the drying of potato is recommended because it reduces the drying time by 30%.

scholarly journals Mathematical modeling of pequi pulp drying and effective diffusivity determination

2017 ◽  
Vol 21 (7) ◽  
pp. 493-498 ◽  
Author(s):  
Elisabete P. de Sousa ◽  
Rossana M. F. de Figueirêdo ◽  
Josivanda P. Gomes ◽  
Alexandre J. de M. Queiroz ◽  
Deise S. de Castro ◽  
...  
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Air Speed ◽  
Drying Curves ◽  
Increasing Temperature ◽  
Kinetics Of ◽  
Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

scholarly journals Thin Layer Drying Kinetics of By-Products from Olive Oil Processing

2011 ◽  
Vol 12 (11) ◽  
pp. 7885-7897 ◽  
Author(s):  
Irene Montero ◽  
Teresa Miranda ◽  
Jose Ignacio Arranz ◽  
Carmen Victoria Rojas
Keyword(s):  
Thin Layer ◽  
Olive Oil ◽  
Drying Kinetics ◽  
Oil Processing ◽  
Thin Layer Drying ◽  
Kinetics Of ◽  
By Products

Experimental Evaluation and Kinetic Analysis of Direct-Contact Ultrasonic Fabric Drying Process

2020 ◽  
Vol 13 (2) ◽  
Author(s):  
Chang Peng ◽  
Saeed Moghaddam
Keyword(s):  
Direct Contact ◽  
Ultrasonic Transducer ◽  
Gaussian Model ◽  
Weibull Model ◽  
Drying Kinetics ◽  
Energy Prices ◽  
Drying Process ◽  
Liquid Form ◽  
Drying Time ◽  
Kinetics Of

Abstract Over the past two decades, due to the rising energy prices and growing awareness about climate change, significant efforts have been devoted to reducing the energy consumption of various home appliances. However, the energy efficiency of clothes dryers has little improvement. Recent innovations in the direct-contact ultrasonic fabric drying technique offer new opportunities for energy saving. In this technique, high-frequency mechanical vibrations generated by the ultrasonic transducer are utilized to atomize water from a fabric in the liquid form, which demonstrates great potential for reducing energy use and drying time of the fabric drying process. Here, for the first time, fabric drying kinetics under different direct-contact ultrasonic drying conditions were investigated experimentally and analytically. The drying processes of four kinds of fabrics were experimentally tested under different ultrasonic transducer vibration frequency (115, 135, and 155 kHz) and input power (1.2, 2.5, and 4.4 W) conditions. According to the experimental data, five different kinds of models were applied to quantify the drying kinetics of fabrics during direct-contact ultrasonic drying. The models not only incorporated the transducer parameters but also the parameters related to the nature of fabric. Our evaluation results of model prediction performance demonstrated that the two empirical models, i.e., the Weibull model and the Gaussian model, were superior to the three semi-theoretical models for anticipating the drying kinetics of fabrics under direct-contact ultrasonic drying. Furthermore, the Weibull model is more suitable for practical energy-efficient direct-contact ultrasonic fabric drying applications compared with the Gaussian model.

scholarly journals Cabya (Piper retrofractum Vahl) fruit under open sun drying: drying behavior and modeling of thin layer drying kinetics

2020 ◽  
Vol 542 ◽  
pp. 012001
Author(s):  
L C Hawa ◽  
Ubaidillah Ubaidillah ◽  
F N Afifah ◽  
N I W Yosika ◽  
A Nurlaily ◽  
...  
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Sun Drying ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Piper Retrofractum
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