scholarly journals Application of a MOGA Algorithm and ANN in the Optimization of Apple Drying and Rehydration Processes

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1415
Author(s):  
Radosław Winiczenko ◽  
Agnieszka Kaleta ◽  
Krzysztof Górnicki
Keyword(s):  
Color Change ◽  
Mass Gain ◽  
Quality Parameters ◽  
Characteristic Dimension ◽  
Raw Material ◽  
Air Velocity ◽  
Drying Time ◽  
Drying Temperature ◽  
Gain Ratio ◽  
Apple Quality

The aim of the study was to estimate the optimal parameters of apple drying and the rehydration temperature of the obtained dried apple. Conducting both processes under such conditions is aimed at restoring the rehydrated apple to the raw material properties. The obtained drying parameters allow the drying process to be carried out in a short drying time (DT) and at low energy consumption (EC). The effect of air velocity (vd), drying temperature (Td), characteristic dimension (CD), and rehydration temperature (Tr) on rehydrated apple quality was studied. Quality parameters of the rehydrated apple as: color change (CC), mass gain ratio (MG), solid loss ratio (SL), volume gain ratio (VG) together with DT and EC were taken into consideration. The artificial neural network was used for modeling of rehydrated apple quality parameters, DT, and EC. A multi-objective genetic algorithm was developed in order to optimize parameters of the drying and rehydration processes. The simultaneous minimization of CC, SL, DT, EC, and the maximization of MG and VG were considered with the following drying and rehydration processes parameters: Td: 50–70 °C, vd: 0.01–2 m/s, Tr: 20–70 °C. The best solution has been found at drying temperature 56.1 °C, air velocity 1.3 m/s, characteristic dimension 2.0 mm, and rehydration temperature 59.2 °C. This apple drying and rehydration resulted in MG = 3.51, SL = 0.57, VG = 4.77, CC = 11.2, DT = 5.4 h, EC = 159.8 GJ/kg. The parameters of apple drying and rehydration processes can be recommended for the industry application.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

2021 ◽  
Vol 33 (1) ◽  
pp. 1-15
Author(s):  
Begüm Tepe ◽  
Raci Ekinci
Keyword(s):  
Degradation Kinetics ◽  
Quality Parameters ◽  
Water Soluble ◽  
Total Phenolic ◽  
Order Kinetic ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Zizyphus Jujuba ◽  
Kinetics Of

Drying kinetics, water-soluble vitamins, total phenolic content (TPC), antioxidant capacity (AC) of the jujube fruits dried at 50, 60, and 70°C, and degradation kinetics of the quality parameters were investigated. The models fitted to drying were determined as Page at 50 and 70°C, Parabolic at 60°C. Increment in the drying temperature increased the drying rate and decreased the drying time. Water-soluble vitamins, TPC, and AC were significantly reduced by the drying process. Degradation of water-soluble vitamins increased with the drying temperature, although TPC and AC were not significantly affected by temperature. Thermal degradations of quality parameters were fitted to first-order kinetic.

scholarly journals Pengaruh variasi kecepatan udara dan massa bahan terhadap waktu pengeringan jagung pada alat fluidized bed

2016 ◽  
Vol 6 (2) ◽  
Author(s):  
S. Syahrul ◽  
R. Romdhani ◽  
Mirmanto Mirmanto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Fluidized Bed ◽  
Agricultural Products ◽  
Raw Material ◽  
Air Velocity ◽  
Drying Time ◽  
Post Harvest ◽  
Air Speed ◽  
Maximum Moisture Content

Indonesia is an agricultural country that has many agricultural products so that post-harvest handling is necessary so that the crop is not quickly broken when stored or distributed. One harvests in Indonesia, which require post-harvest handling such as corn. Based on SNI, the maximum moisture content of corn feed raw material has a moisture content of 14%. The water content of the corn used is 20% with a tolerance of ± 0.5%. Variations air speed used is 5 m /s, 6 m /s and 7 m /s with a variation of the mass of material that is 0.5 kg, 1 kg, and 1.5 kg. With the variation of air velocity and mass of the material showed that the higher the speed of the air, the faster drying time. In addition, the heavier material is drained, it will take longer. Variations of air velocity and mass of materials that require the fastest drying time is the air speed of 7 m /s with a mass of 0.5 kg. Variations of air velocity and mass of material that takes the longest drying air is at a speed of 5 m / s with a mass of 1.5 kg of material.

scholarly journals Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 761 ◽  
Author(s):  
Fatma Turkmen ◽  
Salih Karasu ◽  
Ayse Karadag
Keyword(s):  
Bioactive Compounds ◽  
Color Change ◽  
Total Phenolic ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Sem Images ◽  
Drying Time ◽  
Total Anthocyanin ◽  
Drying Temperature ◽  
Cherry Laurel

This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 °C. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 °C, and 950, 615, and 445 min at 50, 60, and 70 °C, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature (p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV (p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods (p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values (p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.

scholarly journals Convective Hot Air Drying of Chilli Pepper: Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Product

2020 ◽  
Author(s):  
Felix Ajuebor ◽  
Oluwafunmilayo Aworanti ◽  
Oluseye Agbede ◽  
Samuel Agarry ◽  
Tinuade Afolabi ◽  
...  
Keyword(s):  
Quality Attributes ◽  
Drying Kinetics ◽  
Interactive Effects ◽  
Optimum Process ◽  
Process Conditions ◽  
Air Velocity ◽  
Chilli Pepper ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air

Abstract The objectives of this study were to evaluate the individual and interactive effects of air velocity, relative humidity, drying temperature, and drying time on the cabinet hot air drying and quality attributes of chilli pepper as well as to determine the optimum process conditions using the rotatable central composite design (RCCD) of response surface methodology (RSM). The drying kinetics was also modelled. Four factors with three levels of RCCD were utilized: air velocity (0.5-1.5 m/s), relative velocity (65-75%), drying temperature (50-70 o C), and drying time (180-360 min). Product moisture content (PMC), total plate count (TPC), protein content (PC), and carbohydrate content (CC) were evaluated as the quality attributes (responses). The results showed that the drying experimental data significantly ( p ≤ 0.001) and adequately fitted into second-order quadratic regression models with (>0.95) to describe and predict all the responses. Drying time and drying temperature are the most significant drying conditions that exerted more pronounced linear and interactive effects on the dried chilli pepper quality attributes. The predicted optimum process conditions for the production of dried chilli pepper with minimum PMC and TPC as well as maximum PC and CC were obtained to be: drying temperature, 69.98 o C, air velocity, 1.46 m/s, relative humidity, 66.57%, and drying time, 359.86 min. Four empirical models (Page, Newton, Logarithmic, and Henderson and Pabis) were fitted to the drying data and the Page model with (>0.95) best fitted the data to describe the drying kinetics.

Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture

2015 ◽  
Vol 11 (3) ◽  
pp. 421-434 ◽  
Author(s):  
Alhussein M. Al-Awaadh ◽  
Bakri H. Hassan ◽  
Khaled M. A. Ahmed
Keyword(s):  
Phoenix Dactylifera ◽  
Fruit Color ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air ◽  
Air Temperatures ◽  
Before And After

Abstract Convective hot air drying was used to dry date fruits at different air temperatures and velocities. The kinetics of drying was evaluated by 10 common models. The fruit color and texture were examined before and after drying. Drying time increased as both drying temperature and air velocity decreased. Best fits to the experimental data were provided by the Midilli and Kucuk model, followed by the logarithmic, two-term exponential, and Henderson–Pabis models. Drying affected the fruit color and texture. To minimize such changes, the range of drying temperature and air velocity should be 60–70°C and 2 m/s, respectively.

scholarly journals Influence of salt on drying performance of silver jewfish (Otolithes argentatus) in a Hohenheim type solar tunnel dryer

2014 ◽  
Vol 12 (1) ◽  
pp. 227-233
Author(s):  
KB Uddin ◽  
MS Reza ◽  
MN Islam ◽  
M Kamal
Keyword(s):  
Moisture Content ◽  
Raw Material ◽  
Control Fish ◽  
Air Velocity ◽  
Salt Treatment ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Treated Sample ◽  
Commercially Important

Studies were conducted to investigate the influence of salt treatment on the drying performance of commercially important marine fish, silver jewfish (Otolithes argentatus) in a Hohenheim-type solar tunnel dryer. Different brine concentrations viz., 0%, 10%, 15%, 20% and 25% were used, where fish were treated for 12 hr after sorting, grading, dressing and washing. Temperature inside the dryer varied from 36 to 55ºC with an average air velocity of 1.5 m/s. Moisture content of fish was reduced to 16% and it was found that the use of salt in silver jewfish significantly reduced the drying period in solar tunnel dryer to 34 hr compared to those of 40 hr for control fish. Moisture content of 10% salt treated sample decreased rapidly compared to other salt treated samples where moisture content reduced to below 16% within 34 hr. This indicates that addition of salt in raw material reduced drying time as well as improves the quality of the final product. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21416 J. Bangladesh Agril. Univ. 12(1): 227-233, June 2014

scholarly journals Impact of the Drying Temperature and Grinding Technique on Biomass Grindability

Energies ◽  
2020 ◽  
Vol 13 (13) ◽  
pp. 3392 ◽  
Author(s):  
Marcin Jewiarz ◽  
Marek Wróbel ◽  
Krzysztof Mudryk ◽  
Szymon Szufa
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Energy Demand ◽  
Quality Parameters ◽  
Raw Material ◽  
Grinding Process ◽  
Drying Temperature ◽  
Temperature Changes ◽  
Grinding Technique ◽  
Grinding System

The process of biomass compaction depends on many factors, related to material and process. One of the most important is the proper fragmentation of the raw material. In most cases, more fragmented raw material makes it easier to achieve the desired quality parameters of pellets or briquettes. While the chipping of biomass prefers moist materials, for grinding, the material needs to be dried. As drying temperature changes the properties of the material, these may affect the grinding process. The aim of this work was to determine the influence of the drying temperature of biomass raw material in the range of 60–140 °C on the biomass grindability. To only determine this effect, without the influence of moisture, grinding was carried out on the material in a dry state. The research was carried out on a mill with a knife and hammer grinding system, which is the most popular in the fragmentation of biomass. The analysis of particle size distribution and bulk density of the obtained material was carried out. The energy demand for the grinding process was determined and it was shown that drying temperature, grinding system, and mainly type of biomass affects the grindability.

scholarly journals Effect of Drying Temperature on the Quality of Dry Surimi Powder from Pangasius

2020 ◽  
pp. 147-155
Author(s):  
P. Sarkar ◽  
S. Chowdhury ◽  
S. Nath ◽  
P. Murmu ◽  
F. H. Rahman
Keyword(s):  
Value Added ◽  
Quality Parameters ◽  
Raw Material ◽  
Fish Protein ◽  
Drying Temperature ◽  
Fish Flesh ◽  
Higher Temperature ◽  
Frozen Surimi ◽  
Minced Meat

Demands for fish protein including dried fish protein to develop functional food are gradually growing in the world. Surimi, the concentrated myofibrillar protein extracted from fish flesh by washing minced meat, separated from bones, skin, and guts with added cryoprotectants such as sugar or alcohol (most commonly used cryoprotectant in the surimi industry is 1:1 mixture of sucrose and sorbitol at a concentration of 8%), finally stored in frozen condition in block form, is used as a raw material for preparation of number of value-added products. The dried form of surimi can be prepared from frozen surimi blocks by adopting different drying technologies and it offers many advantages such as ease of handling, lower distribution costs and more convenient storage. The present work is aimed to study the effect of drying temperature on the quality of dry surimi powder, prepared from Pangasius meat. A significantly higher (p<0.05) value of ash (1.83±0.47%) was recorded in surimi powder dried at 60°C than at 50°C and 70°C. The moisture content significantly (p<0.05) reduced at 60° (9.05±0.22%) and 70°C (9.55±0.51%) as compared to 50°C. The quality parameters such as TVB-N, PV, pH and TPC were all found to be well within the recommended level of acceptability except for the surimi powder dried at 50°C, wherein the TVBN (36.24±1.26 mg/100 g) crossed the limit of acceptability. Drying temperature was found to affect the colour of the surimi powder with the optimum acceptable colour score achieved at 60°C (6.38±0.52). At higher temperature of 70°C darkening was observed with consequent decrease in the colour scores (5.75±0.46). Therefore, the optimal temperature for drying of Pangasius surimi into its powdered form was achieved during its exposure at temperature of 60°C.

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