Convective drying characteristics of sludge from treatment plants in tomato processing industries

Celma, Antonio Ruiz; Cuadros, F.; Rodríguez, Fernando López

doi:10.1016/j.fbp.2011.04.003

Cited by 73 publications

(31 citation statements)

References 31 publications

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“…With increasing in IR radiation, the consumed heat was strongly increased and SE was therefore decreased. Similar effects have been reported for corn [Amiri Chayjan et al 2011] and tomato [Ruiz Celma et al 2012]. [Dissa et al 2010], pineapple [Ponkham et al 2012] and papaya [Kurozawa et al 2012].…”

Section: Specifi C Energy Consumptionsupporting

confidence: 66%

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Kaveh

Chayjan

2014

Acta Sci Pol Technol Aliment

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Section: Specifi C Energy Consumptionsupporting

confidence: 66%

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Kaveh

Chayjan

2014

Acta Sci Pol Technol Aliment

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“…A secagem é um processo tradicional na conservação de alimentos, responsável por diminuir a disponibilidade de água para reações de deterioração, aumentar a estabilidade do alimento e reduzir o volume e a massa do produto (RAJKUMAR et al, 2007;CELMA et al, 2011;CASARIN et al, 2016).…”

Section: Introductionunclassified

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Araújo

Macedo

Vimercati

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos Foam-mat drying kinetics for acerola and adjustment of the mathematical models ResumoA acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável. Diante disto, o presente trabalho teve o objetivo de estudar a etapa de secagem da polpa de acerola em leito de espuma, além de avaliar o efeito da temperatura sobre a cinética de secagem da polpa de acerola e ajustar modelos matemáticos para descrever o processo. O experimento foi conduzido em três repetições. A espuma foi elaborada com 250 mL da polpa de acerola adicionada de 4% do agente espumante, sendo, então, espalhada uniformemente em bandejas de inox. AbstractAcerola (Malpighia emarginata DC) is a fruit rich in nutrients, especially vitamin C, but the in natura fruit is highly perishable and hence processing of the acerola pulp becomes indispensable. The aim of this paper was to study the foam mat drying process of acerola pulp to evaluate the effect of temperature on the drying kinetics of the pulp and fit mathematical models in order to describe the operation. The experiment was carried out with three repetitions. The foam was prepared with 250 mL of the pulp plus 4% of foaming agent and spread evenly in stainless steel trays. The selected drying air temperatures were 50 °C, 55 °C, 60 °C, 65 °C and 70 °C. The moisture ratios were then calculated and the Page, Henderson and Pabis and Lewis mathematical models fitted for each temperature. The Page model showed the highest determination coefficient (> 0.99) and lowest standard error for the regression at all temperatures (<0.03). The proposed generalized model presented a determination coefficient of 0.9933. The Page model and the generalized model were adequate to describe the drying process of the acerola pulp. The moisture contents of the dehydrated products were in accordance with the values established by Brazilian law. Keywords

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“…Table 3 presents the kinetic models for thin layer drying. These models are often used for biomass and agrifood products since they assume that mass transfer during drying is mainly controlled by diffusion into the product [30][31][32][33][34][35]. Table 3.…”

Section: Moisture Contentmentioning

confidence: 99%

Olive Mill Wastewater: From a Pollutant to Green Fuels, Agricultural Water Source and Bio-Fertilizer—Part 1. The Drying Kinetics

et al. 2017

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Abstract:Olive Mill Wastewater (OMWW) treatment is considered to be one of the main challenges that Mediterranean countries face. Although several procedures and technologies are mentioned in the literature, these techniques have several disadvantages or have been limited to laboratory pilot validation without posterior industrial projection. Recently, an advanced environmental friendly strategy for the recovery of OMWW was established involving the impregnation of OMWW on dry biomasses, drying of these impregnated samples, and finally green fuels and biochar production. This established strategy revealed that the drying step is crucial for the success of the entire recovery process. Hence, two impregnated samples were prepared through OMWW impregnation on sawdust (IS) and olive mill solid waste (ISW). The drying kinetics of OMWW and impregnated samples (IS and ISW) were examined in a convective dryer (air velocity range from 0.7-1.3 m/s and the temperature from 40-60 • C). The experimental results indicated that the drying of the impregnated samples occurred twice as fast as for the OMWW sample. Such behavior was attributed to the remaining thin layer of oil on the OMWW surface Furthermore, the Henderson and Pabis model showed the suitable fit of the drying curves with a determination coefficient R 2 above 0.97. The drying rates were extracted from the mathematical models and the drying process was analyzed. The coefficient of effective diffusivity varied between 2.8 and 11.7 × 10 −10 m 2 /s. In addition, the activation energy values ranged between 28.7 and 44.9 kJ/mol. These values were in the same range as those obtained during the drying of other agrifood byproducts. The final results could be very helpful to engineers aiming to improve and optimize the OMWW drying process.

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Convective drying characteristics of sludge from treatment plants in tomato processing industries

Cited by 73 publications

References 31 publications

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Olive Mill Wastewater: From a Pollutant to Green Fuels, Agricultural Water Source and Bio-Fertilizer—Part 1. The Drying Kinetics

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