INVESTIGATION OF POTATO DRYING KINETICS AND QUALITY PARAMETERS APPLYING ULTRASOUND PRE-TREATMENTS

2020 ◽  
Vol 50 (4) ◽  
pp. 261-269
Author(s):  
Nazmi Izli ◽  
Ahmet Polat
Keyword(s):  
Treatment Time ◽  
Ph Value ◽  
Quality Parameters ◽  
Drying Kinetics ◽  
Slice Thickness ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Pre Treatment ◽  
Brix Value ◽  
Drying Conditions

In this study, the effect of ultrasound pre-treatment on quality parameters (colour, rehydration, pH and °Brix) of potato samples was investigated. In addition, drying kinetics of potato samples were formed and 10 mathematical models were applied to experimental data to select the best thin-layer drying model in drying processes. Two different slices of potato samples (2 and 4 mm) were ultrasound pre-treated for 0, 20 and 40 min before drying. Drying was carried out in a modified oven at 60 and 70 °C at an air velocity of 1 m/s. As the ultrasound pre-treatment time applied to the samples increased, the drying time of the product decreased. The drying rate decreased with increasing product slice thickness. A decrease in yellowness (b*) values was observed with the effect of drying conditions. Rehydration values of potatoes under all drying conditions ranged from 2.856 to 2.640. The highest pH value was determined in potato samples dried at 60 °C with a thickness of 4 mm without ultrasound pre-treatment. The closest °Brix value to the fresh product was observed in 2 mm thick potato samples dried at 70 °C and treated with ultrasound for 40 min. In this study, it has been determined that ultrasound pre-treatment can be used as a different method for drying potato with hot air.

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 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 Microwave and steam blanching as pre-treatments before air drying of Moringa oleifera leaves

2020 ◽  
Vol 51 (4) ◽  
pp. 200-208
Author(s):  
Ernest Ekow Abano ◽  
Robert Sarpong Amoah ◽  
Catherine Mbabazi
Keyword(s):  
Microwave Power ◽  
Moringa Oleifera ◽  
Drying Kinetics ◽  
Drying Time ◽  
Air Drying ◽  
Moringa Oleifera Leaves ◽  
Pre Treatment ◽  
Microwave Time ◽  
Drying Conditions ◽  
Short Time

The objective of this work was to identify the optimal drying conditions to produce better quality dried Moringa oleifera leaves with the best drying kinetics using microwave and steam blanching pre-treatments prior to hot air drying. For this purpose, the effect of microwave power, microwave time, steaming time, and air temperature on drying kinetics and quality of Moringa leaves was evaluated using the response surface methodology. In order to achieve a moisture content of 8.0% kg H2O/kg dry matter, the optimal conditions identified were a steaming time of 2.58 min (2 min 35 sec) prior to air drying at 70°C and a microwave power of 270 W for 3 min, followed by air drying at 70°C. At this optimal condition, a confirmation test for steam-assisted air drying gave a drying time (DT) of 53 min, ascorbic acid (AA) of 2.49 mg/g, and the antioxidant activity (AOA) of 67.244% inhibition. For microwave-assisted air drying, the confirmation experiment gave a DT of 43 min, AA of 2.699 mg/g, and AOA of 74.46% inhibition. Both pre-treatments before air drying followed a falling rate drying period at the initial stages and later a constant rate drying period. Our results showed that microwave blanching should be considered as a pre-treatment in industrial production of Moringa leaves to produce better quality dried products in a relatively short time.

scholarly journals Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 216 ◽  
Author(s):  
Aslı Aksoy ◽  
Salih Karasu ◽  
Alican Akcicek ◽  
Selma Kayacan
Keyword(s):  
Quality Parameters ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Freeze Dried ◽  
Meat Samples ◽  
Drying Conditions ◽  
Minced Meat

This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.

scholarly journals Modelling the Thin-Layer Drying Kinetics of Untreated and Blanch-Osmotic Pre-treated Tomato Slices

2016 ◽  
Vol 4 (10) ◽  
pp. 850 ◽  
Author(s):  
Samuel Enahoro Agarry
Keyword(s):  
Linear Regression Analysis ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Pre Treatment ◽  
Air Dryer

The objective of this study was to investigate the effect of pre-treatment and drying temperature on the drying kinetics and nutritional quality of tomato (Lycopersicon esculantum L.) under hot air drying. Tomato samples were blanched at 80oC and osmotically dehydrated using 20% w/w sodium chloride solutions at 30oC for 20 min. The blanch-osmotic pre-treated and untreated tomato slices were dried at temperature of 40, 50, 60, 70 and 80oC, respectively in a hot air-dryer. The results showed that blanch-osmotic pre-treatment offered a higher drying rate and lower or faster drying time than untreated condition. The tomato drying regime was characteristically in the constant and falling rate period. The tomato drying rate curve showed characteristics of porous hygroscopic solids. The optimum drying temperature for tomato was found to be 60oC. Four semi-empirical drying models of Newton, Page, Henderson and Pabis, and Logarithmic were fitted to the drying data using non-linear regression analysis. The most appropriate model was selected using the coefficient of determination (R2) and root mean square error (RMSE). The Page model has shown a better fit to the drying kinetics data of tomato in comparison with other tested models. Transport of moisture during drying was described by Fick’s diffusion model application and the effective moisture diffusivity (Deff) thus estimated. The Deff at 60oC was 4.43 × 10-11m2/s and 6.33 × 10-11m2/s for blanch-osmotic pre-treated and untreated tomato slices, respectively.

scholarly journals Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

2014 ◽  
Vol 3 (5) ◽  
pp. 103 ◽  
Author(s):  
Tinuade J. Afolabi ◽  
Toyosi Y. Tunde-Akintunde ◽  
Olusegun J. Oyelade
Keyword(s):  
Air Temperature ◽  
Energy Requirement ◽  
Ambient Air ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Slice Thickness ◽  
Drying Time ◽  
Effective Moisture ◽  
Thin Layer Drying ◽  
Drying Conditions

<p>The thin layer drying behaviour of ginger slices in a laboratory dryer was examined. The slices of 5 mm, 10 mm and 15 mm thicknesses were dried using heated ambient air at temperatures from 40 to 70 ºC and air velocity of 1.5 m/s. The effects of drying air temperature and slice thickness on the drying characteristics, drying time and energy requirement of drying process was determined. The results have shown that an increase in the drying air temperature causes shorter drying times. Thinner slices also causes a shorter drying time. The effective moisture diffusivity values increased from 3.36814 × 10<sup>-10</sup> m<sup>2</sup>/s to 5.82524 × 10<sup>-9</sup> m<sup>2</sup>/s while the activation energy values for different slice thickness of ginger varied from 196.15 to 198.79 kJ/mol. The total needed energy varied from 735.3 to 868.5 kWh while the value of specific energy requirement varied from 3676.6 to 4342.4 kWh/kg respectively.</p>

scholarly journals Optimization of Microwave Vacuum Drying and Pretreatment Methods for Polygonum cuspidatum

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Wanxiu Xu ◽  
Guanyu Zhu ◽  
Chunfang Song ◽  
Shaogang Hu ◽  
Zhenfeng Li
Keyword(s):  
Mathematical Models ◽  
Scale Up ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Orthogonal Experimental Design ◽  
Polygonum Cuspidatum ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Thin Layer Drying ◽  
Drying System

This study was conducted to optimize the drying process of Polygonum cuspidatum slices using an orthogonal experimental design. The combined effects of pretreatment methods, vacuum pressure and temperature of inner material, drying kinetics, color value, and retention of the indicator compounds were investigated. Seven mathematical models on thin-layer drying were used to study and analyze the drying kinetics. Pretreatment method with blanching for 30 s at 100°C increased the intensity of the red color of P. cuspidatum slices compared with other pretreatment methods and fresh P. cuspidatum slices. P. cuspidatum slices dried at 60°C retained more indicator compounds. Furthermore, microwave pretreatment methods, followed by microwave vacuum for 200 mbar at 50°C, resulted in high concentration of indicator compounds, with short drying time and less energy. This optimized condition for microwave vacuum drying and pretreatment methods would be useful for processing P. cuspidatum. The Newton, Page, and Wang and Singh models slightly fitted the microwave vacuum drying system. The logarithmic, Henderson and Pabis, two-term, and Midilli et al. models can be used to scale up the microwave vacuum drying system to a commercial scale. The two-term and Midilli et al. models were the best fitting mathematical models for the no-pretreatment case at 600 mbar and 60°C.

Artificial Neural Network Approach for Impingement Drying of Germinated Brown Rice Soaking with Turmeric Solution

2013 ◽  
Vol 372 ◽  
pp. 463-466
Author(s):  
Kiattisak Suntaro ◽  
Khwanruedi Sangchum ◽  
Supawan Tirawanichakul ◽  
Yutthana Tirawanichakul
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Moisture Content ◽  
Brown Rice ◽  
Measured Data ◽  
Drying Kinetics ◽  
Drying Time ◽  
Rice Samples ◽  
Artificial Neural ◽  
Drying Conditions

The objectives of this research are to determine the evolution of moisture transfer for germinated Thai jasmine Khao Dawk Mali 105 (KDML105) brown rice variety using impingement drying by eight commonly empirical drying modeling and artificial neural network (ANN) method. The experiments were carried out with drying temperatures of 80-100°C, initial moisture content of KDML105 rice samples soaking with turmeric solution was of 54-55% dry-basis and the desired final moisture content for each drying conditions was fixed at 14-16% dry-basis. The air flow rate was fixed at 7.0 m/s. The measured data in each drying conditions were simulated for getting drying equation by non-linear regression analysis. The results showed that the rice soaking with herb turmeric solution had no effect to drying kinetics and the simulated data using empirical drying equation of Henderson model had the best fitting to all measured data (R2of 0.9978-0.9995 and RMSE of 0.0001441-0.000414). For applying ANN modeling approach, the drying temperature and drying time were considered as the input variables for the topology of neural network while the moisture ratio was the output layer. The simulation results concluded that the simulated values of the ANN model, which was not concerned with any complicated physical properties of grain rice kernels, could be used for prediction drying kinetics and was relatively high accuracy compared to those predicted results of empirical models. So the ANN method without any complicated properties related of rice samples can approach for good prediction their drying kinetics as well as the complicated drying simulations method.

scholarly journals Influence of the temperature and ultrasound application in drying kinetics of apple skin

2018 ◽  
Author(s):  
Juan A. Cárcel ◽  
Matheus P. Martins ◽  
Edgar J. Cortés ◽  
Carmen Rosselló ◽  
Ramón Peña
Keyword(s):  
Physical Structure ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Different Temperatures ◽  
Ultrasound Application ◽  
Quality Of Products ◽  
Drying Conditions ◽  
Kinetics Of ◽  
By Products

The great amount of waste produced by food industry contains interesting bioactive compounds. The extraction of these compounds requires the by-products previous stabilization being the convective drying one of most used techniques to this end. Drying conditions can affect both drying kinetics and final quality of products. The apple skin, byproduct of apple juice or cider industries, is rich in functional compounds such as polyphenols or vitamin C. The main goal of this contribution was to quantify the influence of temperature and ultrasound application in drying kinetics of apple skin. For this purpose, drying experiments at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) and without application of ultrasound were carried out. Drying kinetics were modelled by using a diffusion based model. As can be expected, the higher the temperature the faster the drying. Ultrasound application accelerated the process at every temperature tested being the influence slightly lower than found from the literature for other products. This can be attributed at the physical structure of the apple skin, less porous than the pulp. In any case, the application of ultrasound significantly reduced the drying time. Keywords: by-products; dehydration;diffusivity; mass transfer

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).

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