Desorption isotherms and mathematical modeling of thin layer drying kinetics of tomato

Belghith, A.; Azzouz, Soufien; Elcafsi, Afif

doi:10.1007/s00231-015-1560-0

Cited by 26 publications

(19 citation statements)

References 36 publications

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“…We can therefore conclude that there is a negative correlation between temperature and drying time. These results are in agreement with others obtained for other temperatures [37,38] and other food products such as carrot, apple, beet pulp etc… [39,40]. The comparison of kinetics obtained at the same temperature and three velocities shows that the drying is faster for the higher velocity [41].…”

Section: Drying Curves and Kineticssupporting

confidence: 92%

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Characterization, Drying and Sorption Isotherms of Tunisian Tomato- Experimental and Mathematical Investigation

Hadrich

Kharrat

Kchaou

2016

MOJFPT

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Section: Drying Curves and Kineticssupporting

confidence: 92%

“…Same behaviors are observed for 55°C and all values of equilibrium moisture content for adsorption and desorption for the same a w value, are lower than obtained for 45°C because of temperature effect (results not shown). The same form of desorption isotherm was obtained previously by [37] for other temperatures.…”

Section: Model Equationsupporting

confidence: 56%

Characterization, Drying and Sorption Isotherms of Tunisian Tomato- Experimental and Mathematical Investigation

Hadrich

Kharrat

Kchaou

2016

MOJFPT

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“…Equilibrium moisture content as a function of the water activity during the drying of the freeze‐dried tomato samples. The graph also shows where the experimental a w points lay on the GAB desorption curve (Belghith et al, )…”

Section: Resultsmentioning

confidence: 99%

“…The equilibrium moisture content of the treated samples was calculated from the experimental water activity values using a Guggenheim‐Anderson‐DeBoer model (Van den Berg, ):

X_{eq} = \frac{X_{m} {CKa}_{w}}{((), 1 - {Ka}_{w}) ((), 1 - {Ka}_{w} + {CKa}_{w})},

where the values of the monomolecular layer moisture content (d.b.) X m , and the constants C and K were taken from literature (Belghith, Azzouz, & ElCafsi, ).…”

Section: Methodsmentioning

confidence: 99%

Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes

López-Quiroga

Prosapio

Fryer

et al. 2019

J Food Process Engineering

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The aim of this work is to investigate the effect of a highly interconnected porous microstructure on the quality of rehydrated tomatoes by (a) designing a freeze-dried cycle that ensure product integrity (i.e., no collapse, no puffing) (b) characterizing both freeze-drying and rehydration kinetics. Fresh tomatoes were first freeze-dried and subsequently rehydrated to get generate kinetics data. Afterwards, six thin-layer drying models and four rehydration models were fitted using regression analysis to the experimental data.The goodness-of-fit was evaluated according to root mean squared error, adjusted R 2 , Akaike information criterion, and Bayesian information criterion. The most accurate representations of the system kinetics were observed using the Page model for freezedrying and the exponential and Weibull models for rehydration. Rehydration capacities and equilibrium moisture contents of the rehydrated samples were found to increase with temperature, and the corresponding activation energy values were calculated. Practical applicationsFreeze-dried porous microstructures can enhance water absorption and transport, contributing to restore the fresh product functional properties and leading to higher quality rehydrated products, especially in highly heat-sensitive food products as vegetables and fruits. The use of mathematical models to (a) design freeze-drying cycles and (b) characterize and/or predict drying and rehydration kinetics in cellular freezedried microstructures is then key for processing and optimization of convenience and ready-to-eat foods, which represents the main application of dried foods/powders and also a growing market. This approach to the manufacture of freeze-dried products also presents potential to set the basis of an alternative decentralized supply scenario for high-quality dried products, where freeze-dried foods will be manufactured and shipped and finally rehydrated closer to the consumption point.

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“…To design, optimize, and control of the drying process, knowledge of drying kinetics using mathematical equations are essential to simulate a good dehydration mechanism such as water transport phenomena, diffusion coefficient, and external resistance (Belghith, Azzouz, & ElCafsi, 2016; Tarigan, Prateepchaikul, Yamsaengsung, Sirichote, & Tekasakul, 2007; Uribe et al, 2011). In this context, information on sorption isotherms, which describe the relationship between equilibrium moisture content (EMC) and water activity (a w ) at constant temperatures, are useful to calculate time and energy consumptions during drying, to assist packaging selection together with modeling of moisture changes during storage (Benedetti, Pedro, Telis‐Romero, & Telis, 2011; Koua, Koffi, Gbaha, & Toure, 2014).…”

Section: Introductionmentioning

confidence: 99%

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Rokib

Yeasmen

Bhuiyan

et al. 2021

J Food Process Engineering

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In this study, insights into the effect of process parameters (temperature: 55, 60 and 65°C; thickness: 3, 5, and 8 mm; time: up to 5 hr) on drying (mechanical, solar) kinetics and sorption behavior of guava fruits (variety: local and hybrid) with a focus on the degradation of ascorbic acid (AA) were established for the first time to the best of existing knowledge. The experimental results showed the highest moisture diffusion coefficient and lower activation energy (Ea) of 0.000326 cm2/s and 9.62 kcal/g.mole, respectively for hybrid mature guava variety; whereas, the highest AA degradation rate (0.107 mg AA/hr) with lower Ea (4.3 kcal/g.mole) was obtained for local mature guava variety. Besides, a mixed‐mode solar dryer assisted with a fan seemed to be efficient for drying guava fruit in comparison to drying under direct sunlight. In terms of sorption behavior, both local and hybrid guava followed sigmoidal (type II) shape isotherm where the experimental data were well fitted with Brunauer–Emmett–Teller (BET) model. Practical application The drying conditions to have dried guava (Psidium guajava L.) fruit with high ascorbic acid (AA) were investigated. The mathematical model was successfully applied to describe the drying kinetics and degradation of AA of guava fruit. Process parameters and methods influencing drying kinetics and AA degradation rate were detailed. BET model fits well to describe the sorption isotherms of dried guava fruit, in understanding its storage behavior. The information of this study would help in the drying process optimization of guava fruit, in order to make them available in the off‐seasons.

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Desorption isotherms and mathematical modeling of thin layer drying kinetics of tomato

Cited by 26 publications

References 36 publications

Characterization, Drying and Sorption Isotherms of Tunisian Tomato- Experimental and Mathematical Investigation

Characterization, Drying and Sorption Isotherms of Tunisian Tomato- Experimental and Mathematical Investigation

Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

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