Quality, Performance Analysis, Mass Transfer Parameters and Modeling of Drying Kinetics of Soybean

Darvishi, Hosain

doi:10.1590/0104-6632.20170341s20150509

Cited by 35 publications

(32 citation statements)

References 55 publications

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“…They reported that ΔE increased by increasing microwave power. Similar results had been reported by others for green pepper in US and microwave pretreatment under convective dryer (Szadzińska, Łechtańska, Kowalski, & Stasiak, 2017), carrot in hybrid US ‐ microwave ‐convective (Kroehnke et al, 2018) and soybeans in microwave dryer (Darvishi, 2017).…”

Section: Resultssupporting

confidence: 89%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Jahanbakhshi

Kaveh

Taghinezhad

et al. 2020

J Food Process Preserv

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The aim of this study is to determine the kinetics and quality properties of pistachios under different microwave powers (270, 450, and 630 W) and ultrasound (US) pretreatment at 0, 10, 20, 40, and 60 min. It is also aimed at comparing the estimations of the moisture ratio of pistachio by mathematical modeling, artificial neural networks (ANNs), and adaptive neuro‐fuzzy inference system (ANFIS) methods. The minimum and maximum values of effective moisture diffusivity (Deff) were 1.43 × 10–8 and 4.30 × 10–8 m2/s, respectively. Specific energy consumption (SECtotal) of the samples was varied between 58.097 and 122.21 kWh/kg. The lowest value of shrinkage (13.1%) and color change (19.97) were reported in a microwave power of 270 W and duration of US 0 min. The results showed that considering (R2 = .9997) and Mean Square Error (b∗ = 0.0004), the ANFIS model had a better performance in predicting the moisture ratio of pistachios compared to the mathematical models and ANNs. Practical applications Drying is defined as the process of removing moisture through the simultaneous transfer of heat and mass. Heat transfer from the surrounding environment to the foodstuff leads to the evaporation of the surface moisture. Moisture can also be transferred from inside the product to its surface and then evaporate there. The use of US waves has been suggested in combination drying methods especially in situations where preserving the appearance and nutritional value of the food are the main priority. The effective moisture diffusion coefficient is one of the important parameters in modeling, designing, and optimizing the drying process. Color is an important indicator of the quality of the food and represents the chemical, biochemical, and microbiological characteristics of the product. During the drying process, due to the evaporation of moisture from the foodstuff, the phenomenon of shrinkage occurs and this also affects the physical properties of the solids and the appearance of the final product.

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Section: Resultssupporting

confidence: 89%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Jahanbakhshi

Kaveh

Taghinezhad

et al. 2020

J Food Process Preserv

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“…which denote the optimum solution of the drying system, which is a function of the response parameter(s) that maximize D n . Results obtained as well as the significant level of the treatment means at Diffusion of product moisture during the drying process is characterized by its capillary flow (Darvishi, 2017). This capillary transport is governed by moisture differential in an isotropic food matrix during the falling rate period, represented by the general form of the Fick's diffusion principle, based on moisture content (Equation 1; Kian-Ppou & Karatas, 2019).…”

Section: White Carrotmentioning

confidence: 99%

Influence of product geometry and process variables on drying energy demand of vegetables: An experimental study

Nwakuba

Ndukwe

Paul

2021

J Food Process Engineering

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The changing aspects of energy and its high demand during convective drying of food products prompted this present study, which aims at investigating the impact of product geometric shapes and process parameters on the energy demand of vegetables during convective drying. It considered three distinctive shapes (sphere, S g ; cylinder, C g ; and slab, R g ) of vegetables (cucumber, garden egg, and white carrot) at constant sample volume, dried in a laboratory convective dryer. The Box-Behnken Design tool was used to design the experiment and explored the effects of material geometries at varying drying conditions (air temperature: 50, 60, and 70 C; air velocity: 1.0, 1.5, and 2.0 ms −1 ) on the total and specific drying energy demand, drying efficiency, percent product shrinkage, and drying time of the fresh vegetables. Results obtained revealed that the spherical-shaped samples exhibited high moisture diffusion and gross reduction in drying time (120 min), thus greater potential for energy and drying system improvement. The values of the effective moisture diffusion, D e (0.72 × 10 −10 ≤D e ≤ 2.13 × 10 −9 m 2 s −1 ) increased with drying temperature, and the maximum D e -value was obtained for the S g -carrot sample. The percent product shrinkage ranged between 78.66-94.73% for the C g -garden egg and S g -cucumber samples, respectively. The specific energy demand of the fresh cucumber, eggplant, and white carrot samples varied significantly (p >.005) with sample geometry. The maximum specific energy demand (16.38 ± 0.41 MJ/kgH 2 O, respectively) was obtained for the cylindrical shaped samples, whereas the minimum specific energy demand of 9.06 ± 0.24 MJ/kgH 2 O was yielded by the spherical shaped samples. The mean energy and drying efficiencies of the system ranged from 3.25 to 12.26% and 7.22 to 28.24%, respectively; whilst drying time ranged between 470 and 840 min.At the optimum process variables of 69.85 C, 1.22 ms −1 , 0.999 geometric shape, and −0.9977 crop sample, the specific energy demand, drying time, drying efficiency, and percent shrinkage were found to be 14.21 ± 0.84 MJkg −1 , 820 ± 9.00 min, 22.76 ± 0.74%, and 92.104 ± 1.00%, respectively. Prospects for future application and recommendations for further studies were suggested.

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“…However, nonthermal processing technologies offer unprecedented opportunities and challenges for the banana industry to produce and market safe, high-quality health-promoting banana products. The research and development of nonthermal processing technologies for banana processing will provide an excellent balance between safety and minimal processing, as well as provide a balance between economic and quality requirements of the banana products [113]. Nonthermal banana processing is believed to be a new alternative to thermal banana processing.…”

Section: Consumer Perceptions/concerns and Expectations About Innovatmentioning

confidence: 99%

“…The most important priority for future food science research will be the demand by consumers for technologies to meet consumer expectations with optimum-quality safe-processed banana. Zhang et al [113] listed priorities and factors to consider when conducting research into novel nonthermal and thermal technologies for quality safe banana products as target microorganisms to provide safety, target enzymes to extend quality shelf life, maximization of potential synergistic effects, alteration of quality attributes, engineering aspects, reliability and economics of technologies and consumer perception of banana products from these technologies. They are of the opinion that the new technologies 'to process foods should be driven at maximizing safety, quality, convenience, costs, and consumer wellness' [115,[117][118][119].…”

Section: Consumer Perceptions/concerns and Expectations About Innovatmentioning

confidence: 99%

Banana Drying Kinetics

Albanie¹

2020

Banana Nutrition - Function and Processing Kinetics

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Bananas (Musa acuminata) are one of the most important tropical fruits consumed worldwide by people of all age groups. Banana fruits are highly perishable, requiring preservation in some forms. Minimal processing, refrigeration and dehydration or drying are among the useful processes used in preserving banana fruits. Drying of banana fruits is used in reducing losses and improving food commercial value. Drying is the process of moisture removal due to simultaneous heat and mass transfer under controlled conditions. Drying as an old method of food preservation is widely embraced because it is simple, easy to operate and cost-effective. Drying also reduces bulkiness of banana through moisture loss which reduces the volume and eases handling and processing operations. This in turn reduces the costs of packaging, handling, storage and transportation. There are different drying techniques with different advantages and shortcomings. Agricultural produce have been dried for ages with natural and artificial methods to preserve them. The drying kinetics of banana is a complex phenomenon, and it is used in predicting the drying behaviour and for optimizing the drying parameters. This chapter assesses the models of drying kinetics in predicting the drying behaviour and in optimizing the drying parameters of banana fruits.

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Quality, Performance Analysis, Mass Transfer Parameters and Modeling of Drying Kinetics of Soybean

Cited by 35 publications

References 55 publications

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Influence of product geometry and process variables on drying energy demand of vegetables: An experimental study

Banana Drying Kinetics

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