Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes

Lei, Yongdong; Chen, Jiluan; Zhang, Zhenghong; Deng, Xiaorong

doi:10.1590/fst.37020

Cited by 7 publications

(4 citation statements)

References 47 publications

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“…The above result signifies that as the value of moisture content in the product lowered, there was an enhancement in the rate of vapor permeability since the pore structure remained open. Also, increase in D eff and drying rate with the rise in a vacuum could be owing to the reason that as the vacuum level developed enhanced, the transport of moisture from the product happened at a faster rate because of higher vapor pressure gradient developed among peel surface and center at increased vacuum (Lei et al., 2020; Mandal & Singh, 2021). However, the p‐ value for the linear effect of vacuum on D eff was found to be <.05 (i.e., 0.305), suggesting the effect of vacuum to be insignificant.…”

Section: Resultsmentioning

confidence: 99%

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Rifna

Dwivedi

2022

Food Processing Preservation

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Microwave vacuum drying of pomegranate peel was studied through this work and the drying process was modeled with the aid of response surface methodology (RSM) and artificial neural network (ANN) method. The drying experimental runs were performed on varied ranges of microwave power (175, 330, and 485 W) and vacuum pressure (10, 15, and 20 kPa) using a face-centered composite design. The influence of process parameters on five target responses, namely: total hydrolysable tannin (THT), color change (ΔE), maximum temperature evolved (T max ), effective moisture diffusivity (D eff ), and specific energy consumption (SEC) were analyzed. For microwave power and vacuum, the optimal conditions attained with aid of RSM and ANN were 260 W, 15.59 kPa, and 287 W, 19 kPa, respectively. The THT retention, ΔE, T max , D eff , SEC determined with RSM and ANN optimized values were 78.51 mg TAE/g of DW, 13.48, 67.02°C, 3.38 × 10 −6 m 2 /s, 20.02 kWh/kg and 90.32 ± 0.35 mg TAE/g of DW, 12.488, 64.83°C, 5.64 × 10 −6 m 2 /s, 20.01 ± 0.33 kWh/kg, respectively. The influence analysis explained that pomegranate peel dried at optimized ANN conditions of microwave power 287 W and vacuum 19 kPa possessed improved physicochemical properties and was efficient in terms of energy consumption compared to peel dried using RSM suggested conditions. Furthermore, the major criterion for evaluation between RSM and ANN tools in this study was the goodness of fit. The value for R 2 produced via RSM varied between 0.8354 and 0.9870, whereas subsequent R 2 in the case of ANN was considerably greater, varying between 0.9213 and 0.9956. The mean square error value displayed the minimum value in the case of ANN compared to the RSM model. These signified rather greater exactness and predictive capability of the ANN tool. Fourier transform infrared analysis established the existence of peaks between 3,308.92 and 908.89 cm −1 and high-performance liquid chromatography showed that pomegranate peel produced using microwave vacuum drying contains a good amount of gallic acid and tannic acid derivative compounds. Scanning electron microscopy elucidated that the combined microwave vacuum effect resulted in the formation of bigger pores on the peel surface ensuing in elevated extraction of THT at reduced energy consumption.

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Section: Resultsmentioning

confidence: 99%

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Rifna

Dwivedi

2022

Food Processing Preservation

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“…In this research, solar drying was performed in an open-air environment with higher air ventilation than in a hot air oven. Higher airflow caused greater water vapor diffusion of the sample (Walker et al, 2020) which reduced drying time (Lei et al, 2022). Sun drying involves many parameters that cannot be controlled, while oven drying allows modifications to the temperature, air ventilation and rehydration rate.…”

Section: Discussionmentioning

confidence: 99%

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

et al. 2023

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Sea lettuce (Ulva rigida) is an underutilized green macroalga. Scant knowledge and understanding exist regarding the optimal processing technologies to maximize seaweed nutrition. Pretreatment of sea lettuce before drying, either by blanching or steaming, induced diverse physical and biological property changes. Greenness increased, while lightness of the-sea lettuce reduced. Both drying processes reduced textural parameters and impacted sea lettuce bioactivity, with increased antioxidant capacity and phenolic compound content. Steaming followed by oven drying at 60 °C for 2.30 h maintained bioactivities during 4 months of storage. Food processing increased the ease of consumption and also maintained the nutritional value of the sea lettuce, thereby promoting the utilization of this seaweed as a beneficial food ingredient.

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“…where "𝑀 𝑡 , is the water content at time t (kg water/ kg dry matter), 𝑀 𝑒 , the equilibrium water content (kg water/kg dry matter), and 𝑀 0 , the initial water content (kg water/kg dry matter)" [17]. The values of 𝑀 𝑒 are negligible compared with 𝑀 0 and 𝑀 𝑡 [18,19], thus, Eq. ( 1) can be reduced to:…”

Section: Mathematical Modelingmentioning

confidence: 99%

Mathematical Modeling on Vacuum Drying of Olive Pomace

Maamar¹,

Badraoui²,

Mazouzi³

et al. 2022

Trends Sci

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The thin-layer olive pomace vacuum drying behavior was experimentally investigated for 3 gauge pressures; −130, −200, −250 mbar, and for various sample thicknesses 5, 10 and 15 mm. Nine thin layer mathematical models were used to fit olive cake vacuum drying. Olive pomace vacuum drying took place in the falling rate period at all pressures and for all thicknesses, no constant rate period was observed. Among the selected models, the Diffusion Approach was found to be the most appropriate model better describing the olive pomace drying behavior. The drying rate is correlated to the depression under the thin layer and its thickness. ANOVA-Pareto variance analysis showed the predominance of gauge pressure over layer thickness on drying time and drying rate. The diffusivity coefficient increased linearly over the depression range, from 3.37657E-09 to 4.03063E-06 m2/s, as obtained using Fick’s second law. HIGHLIGHTS Olive oil world production reached 3.300.000 tons in the 2020 campaign, leaving behind high quantities of oil residues mainly olive pomace harmful to the environment Olive pomace valorization is challenging due to its richness in moisture, drying is, therefore, an essential part of its recovery This research studies pomace vacuum drying for different gauge pressures and layer thicknesses Olive pomace drying rates are falling for all pressures and thicknesses The Diffusion Approach mathematical model better describes the process of olive pomace vacuum drying This research finding helps improve drying conditions and parameters of vacuum dryers GRAPHICAL ABSTRACT

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Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes

Cited by 7 publications

References 47 publications

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

Mathematical Modeling on Vacuum Drying of Olive Pomace

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