Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

JIANG, Ningning; MA, Jiyang; MA, Rongge; Zhang, Yang; CHEN, Panyu; Ren, Manni; WANG, Cuntang

doi:10.1590/fst.100422

Cited by 6 publications

(7 citation statements)

References 49 publications

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“…This was attributed to the increasing energy of water molecules as the temperature increased, and water molecules evaporated from the sample more rapidly. The findings demonstrated that drying time decreased with increasing drying temperature which corroborate with previous studies [30,38].…”

Section: Sorption Model Mathematical Equation Referencessupporting

confidence: 91%

Moisture Sorption Behavior and Effects of Temperature, Slice Thickness, and Loading Density on Drying Kinetics of a Local Sweet Potato Cultivar Grown in Bangladesh

Kamal

Shakil

Akter

et al. 2023

Journal of Food Processing and Preservation

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This study is aimed at investigating the moisture sorption behavior and thin-layer drying kinetics of local sweet potato sada (LSPS) variety slices. The sweet potato tubers were sliced at 3, 5, and 7 mm and dried at temperatures of 45, 55, and 62°C at a constant air velocity of 0.6 m/sec in a laboratory-scale cabinet dryer. The BET (Brunauer, Emmet, and Teller) and GAB (Guggenheim-Anderson-De Bore) models were applied to fit the sorption data. Fick’s diffusion equation was used to calculate the drying rate constant and effective moisture diffusivity. Our current result reveals that LSPS exhibited an isotherm with a sigmoid (type II) shape, and the GAB model was more goodness of fit than the BET model to clarify the adsorption isotherm of LSPS. The drying time increased with increasing slice thickness but reduced with increasing drying temperature. The drying rate constant for thin-layer drying decreased with an increase in slice thickness but increased with increasing drying temperature. The loading density with two different shapes (French cut and cube cut) also affected the drying rate constant, which decreased with the increase in loading density. Using statistical parameters, five thin-layer drying models were applied to fit the drying data. The findings indicated that the logarithmic model for 45-55°C and the Page model for 62°C were the most suitable models for explaining the drying behavior of LSPS slices. The effective moisture diffusivity increased with increasing slice thickness and drying temperature, ranging from 7.10 × 10 − 11 to 1.55 × 10 − 10 m2/s over the temperature range studied. The activation energy also increased with increasing slice thickness, and the values were 5.55 and 7.39 kJ/mol for 3 and 5 mm slices, respectively. The findings suggested that slice thickness, drying temperature, and sample loading density on cabinet dryer trays affect the drying kinetics of sweet potato slices.

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Section: Sorption Model Mathematical Equation Referencessupporting

confidence: 91%

Moisture Sorption Behavior and Effects of Temperature, Slice Thickness, and Loading Density on Drying Kinetics of a Local Sweet Potato Cultivar Grown in Bangladesh

Kamal

Shakil

Akter

et al. 2023

Journal of Food Processing and Preservation

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“…The observed dissimilarities in results may be attributed to the composition structure, shape, and initial moisture content of the material, drying temperature, pretreatment, and drying equipment. Similar observations have been reported for drying crab (Jiang et al, 2023), piquin pepper(Ovando-Medina, 2023), and carrot (Wu et al, 2014).…”

Section: Effective Moisture Diffusion Coefficient (D Eff )supporting

confidence: 84%

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Akhoundzadeh Yamchi,

Hosainpour,

Hassanpour

et al. 2023

J Food Process Engineering

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The design of specific drying equipment requires correct knowledge of kinetic and thermodynamic characteristics of agricultural products. The purpose of this research is to find a suitable mathematical model to describe the experimental drying process, obtain the activation energy to specify the thermodynamic properties and calculate the specificity energy consumption. Bitter melons were dried in an infrared dryer with different temperatures, ultrasonic pretreatment times, and diverse distances from infrared lamps to reach moisture 0.1 kgw.kgd−1. The Midilli's model, best model to describe the drying process of bitter melon was chosen. The effective diffusion coefficient of bitter melon increased from 1.14 × 10−8 to 3.60 × 10−8 m2.s−1 with increasing drying temperature and duration of ultrasound treatment and decreasing the distance from infrared lamps. Also, Specific energy consumption decreased from 161.96 to 303.57 kWh.kg−1 by increasing the temperature and duration of ultrasound pretreatment and reducing the distance of infrared lamps.Practical applicationsReducing moisture through mass and heat transfer is necessary to maintain the quality and shelf life and reduce the waste of medicinal plants and food materials. The controlled and scientific drying of bitter melon is of utmost importance due to the sensitivity of its effective constituents to the application of heat during the drying process. The utilization of mathematical modeling to conduct theoretical research offers a robust and expeditious means of evaluating the phenomena of mass and heat transfer in the context of natural drying conditions. In order to ensure quality control, a thorough investigation of the product's drying procedure and reducing energy consumption is imperative. The findings of this investigation are applicable to the enhancement of drying processes within the medicinal plant drying sector.

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“…where W t , W 0 , and W e are time t in (s), initial, and equilibrium humidity content (dry basis, db), respectively. As described by other authors ( 20 , 49 ), when the RW equipment cannot control the relative moisture of the air in the experimental area, W e becomes negligible with respect to W t and W 0 , and Eq. 1 can be simplified to obtain Eq.…”

Section: Methodsmentioning

confidence: 65%

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Largo-Avila,

Rico-Rodríguez,

Peñaloza-Figueroa

et al. 2024

Front. Nutr.

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Currently, approximately 34% of fruit is lost and wasted in emerging economies due to inefficient post-harvest processes, technological shortcomings, lesser valorization of surpluses, and byproducts. Peach (Prunus persica L.) is a fruit with a good yearly growth rate but higher postharvest losses in Colombia. One way to take advantage of this type of product is through the application of drying processes that increase its shelf life and its inclusion in the food chain. Refractance Window Drying (RWD) is a fourth generation drying technique implemented by the food industry in the last few decades and has been applied to several dehydrated food products. This study compared the effects of different drying methods on the physical and sensory properties of peaches surplus. Treatments consisted of (i) peaches were sliced (1, 2, and 3 mm thickness) and dried using RWD at 86°C, (ii) peach pulp mixed with maltodextrin (MD) (0.12–0.33 kg of MD/kg of sample) and RWD (RWD-MD), and (iii) conventional oven drying (OD) at 60°C (3 mm thick) dried for 24 h. The study found that the drying method significantly (p < 0.05) affected the texture, color, and general taste of peaches. The results showed that processing treatments combined with different drying conditions affected the physical properties of the peach. RWD in slices reduced water content to 0.05 kg H2O/kg in 40 min, showing fewer effects on color attributes. A surface response analysis on RWD showed good correlations for water activity (R2 = 0.8652–0.9894) and moisture content (R2 = 0.7048–0.9826). A higher diffusion coefficient (1.63 × 10−6 m2 s−1) was observed for RWD in slices with 3 × 10−3 m of thickness; however, for RWD-MD, differences in diffusion coefficients were present for the lowest MD addition (0.12 kg/kg), vitamin C was not detected on the dried slices, and higher concentration of β-carotene (175.88 μg/100 g) was found on the thinner slices. Principal component analysis showed that RWD in the slices was the most suitable drying process, followed by OD. Sensory analysis showed good acceptability for RWD slices after 30 days of storage.

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Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

Cited by 6 publications

References 49 publications

Moisture Sorption Behavior and Effects of Temperature, Slice Thickness, and Loading Density on Drying Kinetics of a Local Sweet Potato Cultivar Grown in Bangladesh

Moisture Sorption Behavior and Effects of Temperature, Slice Thickness, and Loading Density on Drying Kinetics of a Local Sweet Potato Cultivar Grown in Bangladesh

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

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