scholarly journals Mathematical Modelling of Blanch-Assisted Drying of Pomegranate (Punica granatum) Arils in a Hot-Air Drier

Processes ◽  
2020 ◽  
Vol 8 (5) ◽  
pp. 611
Author(s):  
Adegoke Olusesan Adetoro ◽  
Alemayehu Ambaw Tsige ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Effective Diffusion ◽  
Punica Granatum ◽  
Hot Air ◽  
Page Model ◽  
S 100 ◽  
Drying Models ◽  
Drying Behaviour ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Pomegranate Arils

The effect of blanching conditions on the hot-air drying kinetics of three pomegranates (cvs. “Acco”, “Herskawitz” and “Wonderful”) were assessed. Water blanching conditions considered were 90 °C for 30 s, 90 °C for 60 s, 100 °C for 30 s and 100 °C for 60 s. The drying experiments were carried out at 60 °C, 19.6% relative humidity and at a constant air velocity of 1.0 m s−1. The experimental curves were fitted to seven different drying models. For the Acco cultivar, the drying behaviour was best predicted by the Logarithmic and Page model for blanched (R2 ranging between 0.9966 and 0.9989) and unblanched (R2 = 0.9918) samples, respectively. Furthermore, for the Herskawitz cultivar, Logarithm, Page and Midili models were most suitable for predicting drying behaviour of both blanched and unblanched samples. Also, for the Wonderful cultivar, Logarithm and Midili models were most accurate for predicting the drying behaviour for both blanched and unblanched samples amongst other models. The blanched samples dried faster with shorter drying times: “Acco” (7 h), “Herskawitz” (8 h), and “Wonderful” (7 h), compared to the unblanched samples, which dried after 15, 20 and 11 h, respectively. Effective diffusion coefficient of moisture in pomegranate arils ranged from 4.81 × 10−9 and 1.11 × 10−8 m2 s−1 for the Acco cultivar, for the Herskawitz cultivar; 3.29 × 10−9 and 1.01 × 10−8 m2 s−1 and for the Wonderful cultivar; 5.83 × 10−9 and 1.09 × 10−8 m2 s−1. Overall, blanching resulted in low energy consumption during drying of pomegranate arils. In addition, the Logarithmic model generally showed an appropriate model for blanched samples regardless of cultivar. For unblanched samples, the Page model was more appropriate for “Acco” and “Herskawitz”, while the Midili model was appropriate for “Wonderful”. Therefore, this study provided science-based and practical drying conditions for the investigated pomegranate cultivars.

Effect of Drying on Degradation kinetics of carotenoids and color of tomato pulp

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Indu Parmar ◽  
Gurpreet Kaur Chandi ◽  
Kalika Gupta ◽  
Balmeet Singh Gill
Keyword(s):  
Rate Constant ◽  
Color Change ◽  
Degradation Kinetics ◽  
Drying Rate ◽  
Drying Temperature ◽  
Hot Air ◽  
Visual Color ◽  
Tomato Pulp ◽  
Drying Conditions ◽  
Kinetics Of

Abstract Tomato pulp was dried under various drying conditions using hot air oven (65-950C), and cabinet drier (65-950C). The drying rate constant increased with increase in drying temperature. Among different combinations of Hunter L, a and b parameters, L*a could be used to describe the visual color change in tomato pulp during dehudration process.

The Drying Kinetics of Natural Rubber Sheets under Hot-Air Drying with Forced Convection: Experiments and Modeling

2013 ◽  
Vol 844 ◽  
pp. 154-157
Author(s):  
Warit Werapun ◽  
Yutthapong Pianroj ◽  
Pinpong Khongchana
Keyword(s):  
Natural Rubber ◽  
Linear Regression Analysis ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Heat Sources ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Liquid Petroleum Gas ◽  
Kinetics Of

This study investigated the drying kinetics of the natural rubber sheets under hot air drying, with various heat sources, and included modeling of the kinetics. The heat was generated by combustion, either of charcoal briquettes from coconut shell (biomass) or of liquid petroleum gas (LPG). The hot air entering the drying chamber had its initial temperature controlled at 40, 50, or 60 Centigrade. Five rubber sheets within the chamber were observed during their drying. Howerver, in the case of biomass, the fuctuation of temperature due to charcoal adding. Therfore, the non-linear regression analysis was performed only LPG data with a Weibull distribution and a Modified Handerson and Pabis. They represented the drying kinetics with parametric fits; moreover, an effective diffusion coefficient was determined for each experimental condition.

scholarly journals INVESTIGATING ON EFFECT OF HOT AIR AND WATER TEMPERATURE ON KINETIC OF REHYDRATION OF CELERY BY USING PELEG’S MODEL

2019 ◽  
Vol 49 (4) ◽  
pp. 249-254
Author(s):  
Azadeh Salimi ◽  
Haniyeh Ameri ◽  
Atefe Hajigorbani
Keyword(s):  
Moisture Content ◽  
Water Temperature ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Hot Air ◽  
Peleg Model ◽  
Experimental Values ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Determine Effect

The Peleg model was used to determine effect of drying conditions and rehydration water temperature on kinetic of moisture content and rehydration ration changes of celery. Celery cubes (1×1×1 cm) were dried at 65ºC in hot air oven. Samples were rehydrated by immersion in water during different periods of time and temperatures (25±2ºC and 100±2ºC). Rehydration kinetic was monitored by measuring samples' weights at regular intervals. Results showed that the highest final moisture content which was observed belonged to the samples which were dried at 70 °C and reydrated at 25°C water temperature, also, dried celeries which were rehydrated at a water temperature of 25°C, had higher levels of RR as a function of physical properties. The Peleg’s e constant (K1), decreased significantly while water temperature increased and in case of the Peleg capacity constant (K2), it increased slightly while water temperature increased. Decreasing of K2 values is a sign of more water absorption capacity. Finally, it was observed that the predicted and experimental values had a good correlation which indicates that the Peleg model is adequate to describe rehydration kinetics of celery cubes.

Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer

2008 ◽  
Vol 4 (8) ◽  
Author(s):  
Raj Kumar Goyal ◽  
Mujjeb O ◽  
Vinod Kumar Bhargava
Keyword(s):  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Tunnel Dryer ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Apple Slices ◽  
Drying Models ◽  
Drying Behaviour ◽  
Kinetics Of

In this study, the drying kinetics of apple (control, blanching and blanching in 1% potassium meta bisulphate) in a tunnel dryer was studied at 50, 60, and 70°C air temperatures. The drying of apple slices occurred in a falling rate period. It was found that treated apple slices dried faster. Six thin layer-drying models were fitted to the experimental moisture ratio. Among the mathematical models evaluated, the logarithmic model satisfactorily described the drying behaviour of apple slices with high r2 values. The effective moisture diffusivity (Deff) of apple slices increased as the drying air temperature increased. The Deff values were higher for the treated samples than for the control.

Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process

2014 ◽  
Vol 10 (4) ◽  
pp. 839-848 ◽  
Author(s):  
Mehmet Başlar ◽  
Salih Karasu ◽  
Mahmut Kiliçli ◽  
Ahmet Abdullah Us ◽  
Osman Sağdiç
Keyword(s):  
Bioactive Compounds ◽  
Degradation Kinetics ◽  
Moisture Diffusivity ◽  
Drying Process ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Thin Layer Drying Models ◽  
Forced Air ◽  
Kinetics Of ◽  
Pomegranate Arils

Abstract In this study, the drying kinetics of pomegranate arils, the degradation kinetics of some bioactive compounds, and changes in color values during the drying process were investigated. The drying process was performed by a forced air circulating oven at 55, 65, and 75°C. Drying times were calculated to be 1,020, 520, and 330 min, respectively. Effective moisture diffusivity values ranged from 5.39×10−11 to 1.70×10−10 m2 s−1 and increased with increases in temperature. Six different thin-layer drying models were applied to evaluate the goodness of the model. The degradation rate of bioactive compounds increased at higher temperatures; however, remaining amounts of phenolic, anthocyanin, and flavonoid compounds after drying were higher in samples dried at 75°C. The highest antioxidant capacity value was observed in the pomegranate arils dried at 75°C. While the L* values of pomegranate arils decreased after the drying process, the a* values increased.

Drying kinetics of cotton based yarn bobbins in a pressurized hot-air convective dryer

2016 ◽  
Vol 231 (2) ◽  
pp. 294-308
Author(s):  
Dinçer Akal ◽  
Kamil Kahveci ◽  
Ugur Akyol ◽  
Ahmet Cihan
Keyword(s):  
Energy Consumption ◽  
Minimum Energy ◽  
Effective Diffusion ◽  
Volumetric Flow Rate ◽  
Drying Kinetics ◽  
Drying Time ◽  
Flow Rates ◽  
Minimum Energy Consumption ◽  
Hot Air ◽  
Kinetics Of

In this study, the drying kinetics of cotton bobbin drying process in a pressurized hot-air convective bobbin dryer was investigated, and a drying model was introduced for the simulation of drying. Tests were conducted for drying temperatures of 70℃, 80℃, and 90℃; effective drying air pressures of 1, 2, and 3 bars; three volumetric flow rates of 42.5, 55, and 67.5 m3/h; and for three different bobbin diameters of 10, 14, and 18 cm. Optimum drying conditions were specified in terms of drying time and energy consumption. Results indicate that the total drying time depends significantly on the drying temperature, pressure, and volumetric flow rate. Results show that the minimum energy consumption is obtained for low values of drying air temperatures and pressures, and for moderate and high values of drying air volumetric flow rates. It was also found that the Page model is suitable for simulating the drying behavior of cotton yarn bobbins. Finally, results show that effective diffusion coefficient values are between 1.132 × 10−7 m2/s and 3.453×10−7 m2/s depending on the values of drying parameters.

Effect of Osmotic Pre-Treatment on Drying Characteristics of Pomegranate (Punica granatum L.)

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Muhammad Abdul Haq ◽  
Abid Hasnain ◽  
Syed Asad Saeed
Keyword(s):  
Experimental Data ◽  
Osmotic Dehydration ◽  
Punica Granatum ◽  
Air Drying ◽  
Drying Characteristics ◽  
Transfer Parameters ◽  
Pre Treatment ◽  
Drying Conditions ◽  
Punica Granatum L ◽  
Pomegranate Arils

This study was conducted to determine the effect of osmotic dehydration on air drying characteristics of pomegranate arils. Osmotic dehydration was performed at different time and temperatures combinations. Mass transfer parameters were studied using response surface methodology. After osmotic dehydration, the arils were air dried till moisture content became 8.0%. Page model of drying was fitted on experimental data. Osmotic pretreatment decreased the exponential coefficient of the model. Osmotic dehydration conditions and air drying constant were combined in a single mathematical model with optimization at lowest time for overall dehydration. This goal was achieved when the arils were pretreated for 93 minutes at 39°C. This research might help to choose drying conditions for pomegranate arils on an industrial scale.

scholarly journals Empirical Modeling of Hot Air-Drying Kinetics of Horseradish Dehydration

2020 ◽  
Vol 4 (1) ◽  
pp. 44
Author(s):  
Mukesh Guragain ◽  
Pranabendu Mitra
Keyword(s):  
Moisture Content ◽  
Empirical Models ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air ◽  
Rate Period ◽  
Drying Conditions ◽  
Kinetics Of

The preservation of perishable horseradish crop is essential to increase the shelf-life and supply year-round. Hot air-drying method is commercially viable for preserving fruits and vegetables. However, drying conditions such as drying temperature affect the drying kinetic and the final quality of dried products. It is necessary to understand how drying temperature and blanching affect the drying kinetics of horseradish for the prediction of the right drying conditions. The objective of this study was to investigate the hot air-drying kinetics by fitting commonly used five empirical models to establish right hot air-drying conditions for drying of horseradish. The unblanched (control, C) and blanched (B) horseradish slices were dried at 50, 70 and 85℃ until reaching to an equilibrium moisture content (db). The moisture reduction data were collected at certain intervals and the moisture content data were converted to moisture ratio (MR). The MR data were used to predict the drying kinetics of horseradish drying using five empirical models. The results indicated that drying kinetics followed the constant drying rate period and falling rate period for all three drying temperatures. The five tested models were able to predict the drying kinetics with R2 (0.96-0.99) and RMSE (0.01-0.06) depending on the models and blanching. However, diffusion approach model was the best fitted model securing the highest R2 and the lowest RMSE. The findings of this research are expected to be significantly important for horseradish drying effectively.

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