scholarly journals Drying behavior, diffusion modeling of cuminum cyminum L. undergoing microwave-assisted fluidized bed drying

2018 ◽  
Author(s):  
Gholamreza Askari ◽  
Atefe Babaki ◽  
Zahra Emamdjomeh
Keyword(s):  
Fluidized Bed ◽  
Effective Diffusivity ◽  
Air Velocity ◽  
Cuminum Cyminum ◽  
Fluidized Bed Dryer ◽  
Microwave Assisted ◽  
Air Temperatures ◽  
Drying Behavior ◽  
Fluidized Bed Drying ◽  
Kinetics Of

In order to conserve cuminum cyminum L. during long storage periods, the drying kinetics of this seed undergoing microwave-assisted fluidized bed dryer at various microwave output power (300, 600 and 900w), air velocity (10, 15 and 20 m/s) and air temperatures (45, 55 and 65ᵒc) were studied. The main aim of this research is developing a mathematical model of mass transfer to investigate the microwave-assisted fluidized bed drying of cuminum cyminum L. seed. In this paper, we tried to discover a good model to evaluate moisture effective diffusivity (Deff). Keywords: cuminum cyminum L, microwave-assisted drying, mathematical modeling,

scholarly journals Microwave assisted fluidized bed drying of celery

2018 ◽  
Author(s):  
Amanat Kaur ◽  
Yvan Gariépy ◽  
Valérie Orsat ◽  
Vijaya Raghavan
Keyword(s):  
Fluidized Bed ◽  
Drying Process ◽  
Drying Time ◽  
Fluidized Bed Dryer ◽  
Microwave Assisted ◽  
Air Temperatures ◽  
Quality Product ◽  
Fluidized Bed Drying ◽  
Power Densities ◽  
Kinetics Of

The drying kinetics of celery in a microwave assisted fluidized bed dryer was studied at different drying air temperatures (45°C, 55°C and 65°C) and at different initial microwave power densities (0W/g, 1W/g and 2W/g). Dried product quality, product mass, air temperature, air relative humidity, and electric power consumption were used to monitor the performance of the drying process. The results showed that the Midilli-Kucuk model was best in predicting the moisture ratio as a function of drying time. At any given temperature, the utilization of the microwave energy reduced by more than 50% the drying time. Keywords: drying; celery; MWFBD

scholarly journals Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 147 ◽  
Author(s):  
Saheeda Mujaffar ◽  
Sheena Ramsumair
Keyword(s):  
Fluidized Bed ◽  
Crude Protein ◽  
Agricultural Waste ◽  
Fluidized Bed Dryer ◽  
Rate Period ◽  
Drying Behavior ◽  
Pumpkin Seeds ◽  
Fluidized Bed Drying ◽  
Fresh Cut ◽  
Pumpkin Powder

Pumpkin seeds are a major agricultural waste from the fresh-cut produce industry. The objective of this study was to investigate the drying behavior of untreated, whole pumpkin seeds in a fluidized bed dryer at 50–80 °C (2.87 m/s), with a view to producing a high-quality pumpkin powder from dried seeds. Seeds were dried at 50–80 °C to an average equilibrium moisture value of 0.035 to 0.006 g H2O/g DM (3.4 to 0.6% wb). Drying occurred in the falling rate period only and drying rate constants ranged from 0.0226 to 0.0900 1/min with corresponding diffusivity values for the first falling-rate period ranging from 4.68 to 18.63 × 10−10 m2/s. The activation energy (Ea)—for the first falling rate period was determined to be 43.9 kJ/mol. Of the nineteen thin layer models tested, the Alibas model could be successfully used as a general model to predict the Moisture Ratio (MR) data for all temperatures investigated. After drying, seeds were blended to produce powders, which were found to be high in fat, crude protein and fiber.

Air Drying Kinetics of Pomegranate Seeds

2011 ◽  
Vol 7 (2) ◽  
Author(s):  
Sajeev Rattan Sharma ◽  
Sadhna Arora ◽  
Tarsem Chand
Keyword(s):  
Activation Energy ◽  
Moisture Content ◽  
Effective Diffusivity ◽  
Air Drying ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Activation Energy For Diffusion ◽  
Drying Behavior ◽  
Pomegranate Seeds ◽  
Kinetics Of

The thin layer drying of pretreated wild pomegranate seeds was conducted in a laboratory mechanical dryer at air temperatures of 55, 60 and 65°C. Six different mathematical models were used to predict the drying behavior. Thompson model was adjudged as the best model. The coefficients of this model were found to be correlated best with drying temperatures by using two degree polynomials. The effective diffusivity was determined to be 3.18 x 10-10 to 4.36 x 10-10 m2/s. The activation energy for diffusion was found to be 29.07 kJ /mol. The variation in shrinkage exhibited a linear relationship with moisture content. The rate constants for “a” and “b” parameters of colour were determined and their value was 0.0128 and 0.0136 min-1, respectively.

scholarly journals Drying Kinetics of Eggplant (Solanum melongena) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Mohamed A. ElKhodiry ◽  
Shaima R. Suwaidi ◽  
Melika Taheri ◽  
Hams Elwalid ◽  
Dina ElBaba ◽  
...  
Keyword(s):  
Fluidized Bed ◽  
Solanum Melongena ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Moisture Ratio ◽  
Air Velocity ◽  
Rehydration Ratio ◽  
Fluidized Bed Dryer ◽  
Ratio Data ◽  
Kinetics Of

The drying kinetics of eggplant were studied experimentally in a laboratory-scale fluidized bed dryer. Experiments were conducted at drying temperatures of 60, 70, and 80°C and at constant air velocity of 3.10 ms−1. The drying rate and moisture ratio were determined as a function of time. At any given temperature, only the falling rate period was observed during the drying process. Effective moisture diffusivity was in the range 2.667–4.311 × 10−8 m2/s while activation energy of 23.5 kJ mol−1 was obtained from the Arrhenius equation. The experimental moisture ratio data was fitted to ten mathematical models. Statistical analysis showed that the by Demir et al. has the best fit quality. In terms of product quality, the dried samples had low rehydration ratio of 4.889. In addition, compared to direct sunlight drying, the dried product from the fluidized bed dryer exhibited better color quality.

scholarly journals Drying Kinetics and Activation Energy of Asparagus Root (Asparagus racemosus Wild.) for Different Methods of Drying

2018 ◽  
Vol 6 (1) ◽  
pp. 191-202 ◽  
Author(s):  
Deepika Kohli ◽  
Navin Chand Shahi ◽  
Ajit Kumar
Keyword(s):  
Activation Energy ◽  
Fluidized Bed ◽  
Food Product ◽  
Moisture Diffusivity ◽  
Hot Water ◽  
Asparagus Racemosus ◽  
Fluidized Bed Dryer ◽  
Drying Behavior ◽  
Fluidized Bed Drying ◽  
Temperature Levels

Drying reduces the water activity of food product and hence increases the shelf life of the food. In the present study, fresh asparagus roots were pretreated in hot water at 80oC for 5 min. The methods of drying used for the study were tray drying, solar drying, vacuum drying and fluidized bed drying at four temperature levels 40, 50, 60 and 70oC. The complete drying of asparagus follow falling rate period only. The total time for drying decreases with increase in temperature of drying air from 40oC – 70oC. Fluidized bed dryer has a highest average drying rate as compare to tray dryer, solar dryer and vacuum dryer. Four empirical models, namely Page’s, Exponential, Generalized exponential and Logarithmic model were fitted in the drying data to describe the phenomena of drying process using a linearized regression technique. It was found that the Page’s model was best as it describe most precisely about the drying behavior of asparagus roots. The effective moisture diffusivity of asparagus roots varies from 7.14 × 10-9 to 3.70 × 10-8 m2/s and it was also found that diffusivity increases with increase in temperature. The activation energy was found to be from 11.797 to 30.318 kJ/mol.

scholarly journals Study of tray and pulsed fluidized bed drying of brewer’s spent grain

2019 ◽  
Vol 25 (3) ◽  
pp. 229-237 ◽  
Author(s):  
de Domingues ◽  
de Gomes ◽  
Marcello Nitz
Keyword(s):  
Fluidized Bed ◽  
Air Velocity ◽  
Spent Grains ◽  
Thin Layer Drying ◽  
Spent Grain ◽  
Drying Models ◽  
Fluidized Bed Drying ◽  
Beer Production ◽  
Kinetics Of ◽  
Ratio Reduction

The major residue from beer production is the brewer?s spent grain (BSG). At present, BSG is mainly used as feed for cattle. Spent grains have been considered as a potential source of protein and energy for human nutrition. For such use, BSG must be dried to reduce its mass and increase its shelf life. In this study, the drying kinetics of BSG were investigated in a tray dryer and in a pulsed fluidized bed (PFB) dryer. Five different combinations of temperature and air velocity (70?C and 1.0 m/s, 70?C and 1.7 m/s, 80?C and 1.35 m/s, 90?C and 1.0 m/s, 90?C and 1.35 m/s) were investigated for the tray dryer and four for the PFB at 900 rpm (70?C and 0.52 m/s, 70?C and 0.72 m/s, 90?C and 0.52 m/s, 90?C and 0.72 m/s). Six thin-layer drying models were fitted to the experimental data obtained for the tray dryer: Lewis, Page, Modified Page, Midilli et al., Verma et al. and Henderson-Pabis. Both temperature and air flow influenced drying rate. A moisture ratio reduction of 90% was four times faster at 90?C and 1.7 m/s than at 70?C and 1.0 m/s in the tray dryer. The drying models, except Lewis, showed good fit. Drying in the PFB was considerably faster compared to the tray dryer. A moisture reduction of 90% was twice as fast at 90?C and 0.72 m/s (PFB) than at 90?C and 1.70 m/s (tray dryer).

scholarly journals Modeling of convective drying kinetics of Pistachio kernels in a fixed bed drying system

2013 ◽  
Vol 17 (3) ◽  
pp. 839-846 ◽  
Author(s):  
Asım Balbay ◽  
Ömer Şahin ◽  
Hakan Ülker
Keyword(s):  
Initial Moisture Content ◽  
Fixed Bed ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Air Temperatures ◽  
Drying Behavior ◽  
Drying System ◽  
Drying Conditions ◽  
Kinetics Of

Drying kinetics of Pistachio kernels (PKs) with initial moisture content of 32.4% (w.b) was investigated as a function of drying conditions in a fixed bed drying system. The drying experiments were carried out at different temperatures of drying air (40, 60 and 80?C) and air velocities (0.05, 0.075 and 0.1 m/s). Several experiments were performed in terms of mass of PKs (15g and 30g) using a constant air velocity of 0.075 m/s. The fit quality of models was evaluated using the determination coefficient (R2), sum square error (SSE) and root mean square error (RMSE). Among the selected models, the Midilli et al model was found to be the best models for describing the drying behavior of PKs. The activation energies were calculated as 29.2 kJ/mol and effective diffusivity values were calculated between 1.38 and 4.94x10-10 m2/s depending on air temperatures.

scholarly journals KARAKTERISTIK FISIKOKIMIA PATI SAGU HASIL PENGERINGAN SECARA FLUIDISASI MENGGUNAKAN ALAT PENGERING CROSS FLOW FLUIDIZED BED BERTENAGA SURYA DAN BIOMASSA

REAKTOR ◽  
2011 ◽  
Vol 13 (3) ◽  
pp. 155 ◽  
Author(s):  
Abadi Jading ◽  
Eduard Tethool ◽  
Paulus Payung ◽  
Sarman Gultom
Keyword(s):  
Chemical Composition ◽  
Fluidized Bed ◽  
Cross Flow ◽  
Physicochemical Characteristics ◽  
Sago Starch ◽  
Drying Time ◽  
Fluidized Bed Dryer ◽  
Conventional Drying ◽  
Fluidized Bed Drying

PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The results of this study indicate that dry sago starch which has been drained by means of cross flow fluidized bed dryer has a chemical composition that does not vary much with starch which is dried by conventional drying, so that the dried sago starch produced by the dryer is very good. On the other hand the use of dryers is the more correct because the physicochemical properties of sago starch using a low drying temperature and drying time is short. Tujuan penelitian ini adalah mempelajari perbandingan kualitas pati sagu hasil pengeringan menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa dengan pengeringan secara konvensional, khususnya komposisi kimia dan karakteristik fisikokimia. Penelitian ini dilakukan melalui beberapa tahapan yaitu pengeringan pati sagu basah menggunakan alat pengering cross flow fluidized bed, pengeringan secara konvensional serta pengujian kualitas pati sagu kering hasil pengeringan. Hasil dari penelitian ini menunjukkan bahwa pati sagu kering yang telah dikeringkan dengan alat pengering cross flow fluidized bed memiliki komposisi kimia yang tidak berbeda jauh dengan pati yang dikeringkan dengan cara pengeringan secara konvensional, sehingga pati sagu kering yang dihasilkan oleh alat pengering tersebut sangat baik. Di sisi lain penggunaan alat pengering ini semakin memperbaiki sifat fisikokimia pati sagu sebab menggunakan suhu pengeringan yang rendah dan waktu pengeringan yang singkat.   Kata Kunci: pengering unggun terfluidakan; fisikokimia; pati sagu

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