Applicability of moisture transfer Bi–Di correlation for convective drying of broccoli

Mrkić, Vlatka; Ukrainczyk, Marko; Tripalo, Branko

doi:10.1016/j.jfoodeng.2006.01.078

Cited by 48 publications

(46 citation statements)

References 18 publications

(35 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Dincer and Hussain (2002) noticed a wide variation of moisture diffusivities data of the same foodstuffs using different methods of its estimation. The same conclusion was reported by drying of broccoli (Mrkić et al, 2007). In this work, the calculated values of moisture diffusivities are in the range of values for food materials presented by Marinos-Kouris and Maroulis (1995).…”

Section: Resultssupporting

confidence: 89%

“…This indicates that the influence of temperature and air velocity on drying kinetics is higher towards the end than at the beginning of the process. For broccoli drying, influence of temperature on drying kinetics was lower towards the end than at the beginning of the process (Mrkić et al, 2007). Figure 2 shows the experimental average dimensionless moisture content of mixture 2 under different drying conditions.…”

Section: Resultsmentioning

confidence: 99%

“…The reason for insignificant influence of air velocity and relative humidity on the coefficients G and S in all other cases could be that their values are very close. Mrkić et al (2007) reported about insignificant influence of air velocity on coefficients G and S during broccoli drying. Table 3 shows mass transfer parameters calculated using the lag factor G. The proposed Bi-G correlation was used to determine Biot number Bi.…”

Section: Resultsmentioning

confidence: 99%

“…The experimental data were non-dimensionalised using equation (Doymaz and Pala, 2002;Velić et al, 2004;Mrkić et al, 2007):…”

Section: Discussionmentioning

confidence: 99%

“…Quantitative understanding of the fundamental mechanism of the moisture distributions and heat transport within the product is crucial for process design, quality control and energy savings (McMinn, 2004). Developing drying models and determining moisture transport parameters are of particular interest for efficient mass transfer analysis (Mrkić et al, 2002(Mrkić et al, , 2007Ježek et al, 2006). Several heat and mass transfer models were reviewed together with obtained drying parameters (Saravacos and Maroulis, 2001).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food

Jurendi¹,

Tripalo²

2011

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…The experimental data were non-dimensionalised using equation (Doymaz and Pala, 2002;Velić et al, 2004;Mrkić et al, 2007):…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food

Jurendi¹,

Tripalo²

2011

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Effects of ultrasonic power on drying kinetics and product quality of licorice extract during ultrasound‐assisted vacuum drying

Wang,

Zhang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDLicorice extract is an important raw material for food additives and medicine. The quality of licorice extract is dictated by the drying process. The commonly used drying methods of licorice extract are not efficient in obtaining high‐quality products so alternative techniques need to be developed and researched. In this study, ultrasound‐assisted vacuum drying (UAVD) was first utilized to improve drying efficiency and produce a higher‐quality product. The changes in water mobility of licorice extract during drying were characterized using low‐field nuclear magnetic resonance. In addition, the effects of ultrasonic power on the drying dynamics, the contents of liquiritin and glycyrrhizic acid, the antioxidant capacity and the microstructure formation of licorice extract during the whole drying process were investigated.RESULTSThe drying times for licorice extract to reach equilibrium moisture content were reduced by 9.09–69.70% with UAVD at 40–200 W compared with that without ultrasonic treatment (0 W). Moreover, the proportions of bound water and semi‐bound water in fresh concentrate were 3.75% and 96.25%. It was also found that high ultrasonic power promoted the flow of water and the formation of porous structure in licorice extract, which led to the improvement of drying efficiency. The contents of liquiritin (2.444%) and glycyrrhizic acid (6.514%) were retained to a large degree in the dried product at an ultrasonic power of 80 W. The DPPH inhibition rate of UAVD samples with different ultrasonic powers ranged from 84.07 ± 0.46% to 90.65 ± 0.22%.CONCLUSIONUAVD has the advantages of high efficiency and low energy consumption, which may be an alternative technology for vacuum drying widely used in industry. © 2024 Society of Chemical Industry.

show abstract

Exergy Analysis of Food Drying Processes

et al. 2009

View full text Add to dashboard Cite

It is well known that micro-level system parameters may have some great impact on macro-level energy aspects, the environment, and sustainability. Of course, if one wants to approach these thermodynamically, there are two ways: energy analysis through the first law of thermodynamics and exergy analysis through the second law of thermodynamics. Exergy analysis is an essential tool to expose the impacts of a power generating device on exergy-based sustainability; sustainability is necessary to overcome current ecological, economic, and developmental problems (Dincer and Rosen, 2005). In this regard, some new exergy-based sustainability parameters for a PEM fuel cell have been developed and studied parametrically to investigate how they will help measure the level of environmental impact and sustainable development (Midilli and Dincer, 2009). These types of parameters may also be applied to other energy-related systems.Drying has been used worldwide for centuries to preserve different food and agricultural products. Nowadays, the drying process is one of the major procedures of food preservation. The basic target of food dehydration is to remove water to a final concentration, which assures microbial spoilage of the product and minimizes chemical and physical changes of the food during storage (Crapiste and Rotstein, 1997). Drying is an energy-intensive operation consuming 9-25% of national energy in the developed countries (Mujumdar, 1995). In many practical applications, drying is a process that requires high-energy input because of the high latent heat of water evaporation and relatively low-energy efficiency of industrial dryers.For development of sustainable energy, three important technological changes have been required: energy economies on the demand side, efficiency improvements in the energy production, and renewing of fossil fuels by various sources of renewable energy.

show abstract

Applicability of moisture transfer Bi–Di correlation for convective drying of broccoli

Cited by 48 publications

References 18 publications

Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food

Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food

Effects of ultrasonic power on drying kinetics and product quality of licorice extract during ultrasound‐assisted vacuum drying

Exergy Analysis of Food Drying Processes

Contact Info

Product

Resources

About