Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality

Korese, Joseph Kudadam; Achaglinkame, Matthew Atongbiik

doi:10.1016/j.heliyon.2024.e25968

Cited by 8 publications

(1 citation statement)

References 47 publications

(72 reference statements)

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“…With this model, the average values of the φ parameter were the highest ones (> 200), while the SSE presented the lowest values (< 0.00019). Several works comparing different models selected the Page model as the more adequate to predict drying kinetics of organic products [33][34][35]. The goodness of the Page model fittings can be observed in Figures 1 and S1, respectively.…”

Section: Drying Modellingmentioning

confidence: 99%

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological and Textural Characteristics of Olive Oil Oleogels

Lama,

Montes,

Franco

et al. 2024

Preprint

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Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix. Oil in water emulsions (50:50 w/w) with different chitosan content (0.7 and 0.8% w/w) with constant vanillin/chitosan ratio (1.3) were air-dried at different temperatures (50, 60, 70 and 80ºC) and freeze-dried (-26ºC and 0.1 mbar) to produce oleogels. Only falling-rate periods were determined during air-drying kinetics and were successfully modelled with empirical and diffusional models. At drying temperature of 70ºC the drying kinetics were the fastest. Viscoelasticity of oleogels showed that elastic modulus significantly increased after drying at 60 and 70ºC, and those dried at 50ºC and freeze-dried were weaker. All oleogels showed high oil binding capacity (&gt; 91%), but the highest values (&gt; 97%) were obtained in oleogels with a threshold elastic modulus (50,000 Pa). Oleogels color depended on drying temperature and chitosan content (independent of the drying method). Significant differences were observed between air-dried and freeze-dried oleogels with respect to oxidative stability. Oxidation increased with air drying time regardless of chitosan content. Found results indicated that drying conditions must be carefully selected to produce oleogels with specific features.

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Section: Drying Modellingmentioning

confidence: 99%

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological and Textural Characteristics of Olive Oil Oleogels

Lama,

Montes,

Franco

et al. 2024

Preprint

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Sustainable Approach Through Combined Vacuum Drying and Molecular Sieves Techniques: Enhancing Quality and Efficiency in Pomegranate Aril Dehydration

Kraiem,

Abdelmoumen,

Aoun

et al. 2024

Food Bioprocess Technol

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Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

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Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50–80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.’s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10−8 to 2.48 × 10−7 m2/s, 79.68–191.271 kWh/kg, and 5.99–7.49, respectively. The Deff of truffle slices increased with the above‐mentioned parameters of the samples. The Ea obtained was 26.62–27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48–25.28 kJ/mol, −130.47 to −122.63 J/mol °K, and 63.97–70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.

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Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality

Cited by 8 publications

References 47 publications

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological and Textural Characteristics of Olive Oil Oleogels

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological and Textural Characteristics of Olive Oil Oleogels

Sustainable Approach Through Combined Vacuum Drying and Molecular Sieves Techniques: Enhancing Quality and Efficiency in Pomegranate Aril Dehydration

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

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