Determination of drying kinetics, specific energy consumption, shrinkage, and colour properties of pomegranate arils submitted to microwave and convective drying

Kaveh, Mohammad; Golpour, Iman; Gonçalves, Juliana; Ghafouri, Sara; Guiné, Raquel

doi:10.1515/opag-2020-0209

Cited by 15 publications

(10 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is possible to observe that drying induces a high colour change, producing darker samples, as a result of browning processes, either of enzymatic or no-enzymatic nature, such as oxidation. A similar darkening for convective drying of food products has been reported: pomegranate arils [ 26 ], sarcocornia branches [ 27 ], eggplant [ 28 ], apple [ 29 ] or flour [ 30 ]. Also, the processing based on boiling with sugar syrup was responsible for quite an intense change in colour.…”

Section: Resultssupporting

confidence: 62%

Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal

Foucher

Barroca

Dulyanska

et al. 2022

Foods

View full text Add to dashboard Cite

The main purpose of this work is the development of a value-added product (candied chestnuts) from Portuguese chestnut (Castanea sativa) cultivars (Martainha, Longal and Judia), as a way to minimize product loss and wastes. To accomplish this goal, the effects of rehydration, cooking, and syrup conditions on composition, textural properties, and colour parameters of candied chestnuts were investigated. The obtained results revealed that the optimal conditions to prepare candied chestnuts with a sweet taste, dark brown colour, with a crispy texture on the outside and smooth texture in the inner flesh were rehydration at 45 °C for a period of 5 h, cooking in a pressure pan for 15 min, and an immersion process with sucrose syrup for two days (syrup with 25% of sucrose on the first day and syrup of 50% of sucrose on the second day). During the process, the drying loss, hydration ratio, and cooking gain of the different cultivars were about 90%, 79%, and 130%, respectively. The total colour difference of candied chestnuts ranged from 24.18 (Longal) to 29.95 (Judia), the stickiness was moderately intense, and the adhesiveness was high for the three varieties. Longal candied chestnuts were the softest and Martainha candied chestnuts were the hardest, the most elastic, and cohesive. Moreover, the candied chestnuts presented a moisture content ranging from 52.70% and 54.23%, amounts of carbohydrates in the range of 88.58 to 91.87 g/100 g d.m, values of protein (6.55–9.51 g/100 g d.m.), values of ash (0.78–1.98 g/100 g d.m.), and fat (0.87–1.58 g/100 g d.m.). In conclusion, the chestnuts of Portuguese cultivars Martainha, Longal and Judia reveal a good potential to produce candied products with high added value.

show abstract

Section: Resultssupporting

confidence: 62%

Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal

Foucher

Barroca

Dulyanska

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The drying kinetics of paddy were evaluated based on quantifying the moisture during the process of drying. The experimental drying data were represented by the use of moisture ratio ( MR ), that is a dimensionless variable given by Mota, Luciano, Dias, Barroca, and Guiné (2010); Kaveh, Amiri Chayjan, et al (2021); and Kaveh, Golpour, et al (2021):

MR = \frac{W - W_{e}}{W_{0} - W_{e}}

where W represents the MC with respect to time, W e is the equilibrium MC, and W 0 is the initial MC, all MCs are expressed on a dry basis (grams water/grams dry solids).…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, the MC must be reduced to about 11–13% using an appropriate drying process for a proper safe storage, for milling operation and following safe storing in the form of milled rice (Golpour et al, 2015; Tirawanichakul, Prachayawarakorn, Varanyanond, & Soponronnarit, 2009). The process of drying, as one of the most important operations in the food and agricultural processing industries, is within the most often utilized methods to preserve food products and improve their quality (Golpour et al, 2017; Golpour, Kaveh, Amiri Chayjan, & Guiné, 2020a, 2020b; Kaveh, Amiri Chayjan, et al, 2021; Kaveh, Golpour, et al, 2021; Guiné, Golpour, Barroca, & Kaveh, 2020). Convective drying is a very complex process that involves simultaneously unsteady heat and mass transfer.…”

Section: Introductionmentioning

confidence: 99%

“…The effective moisture diffusivity accounts for the influence of numerous input variables such as the air temperature and velocity on the mass transport occurring during drying (Chayjan Amiri, Salari, Abedi, & Sabziparvar, 2013). The minimum energy required to begin the drying operation is designated by the activation energy (Kaveh, Amiri Chayjan, et al, 2021; Kaveh, Golpour, et al, 2021). Overall, the knowledge about physical and thermal characteristics of agricultural products, for instance, the heat and mass transfer, is of prime importance to design and model the ideal convective thin layer dryer (Aghbashlo, Kianmehr, & Samimi‐Akhijahani, 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy (Oryza sativa L.)

Golpour

Guiné

Poncet

et al. 2021

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

This work investigates important heat and mass transfer parameters of a variety of paddy named Fajr, during a thin layer convective drying. The experiments on drying are conducted at air temperatures in the domain of 30–80°C with air velocities between 0.54 and 3.27 m s−1. Mathematical equations are developed to adjust the experimental data obtained for the thin layer drying. The drying results show that the Henderson and Pabis' model satisfactorily fit all the experimental data for the convective drying behavior of paddy. The effective diffusivity of moisture transfer, calculated by the Fick's second law of diffusion, varies from 1.109 × 10−11 to 5.858 × 10−10 m2 s−1 and the highest values of the Dincer, Biot, Reynolds, and Nusselt numbers obtained are 2.383 × 105; 0.2026; 1.833 × 107; and 8,434, respectively. The obtained results demonstrate that the coefficient of mass transfer (hm) for paddy lies between 5.118 × 10−8 and 4.807 × 10−6 m s−1, while the heat transfer coefficient (hc) ranges from 811 to 2,474 W m−2 K−1. Furthermore, the values of the energies of activation obtained for moisture diffusion (Ed) and convective mass transfer (Ec) are in the range of 50.538–61.825 kJ mol−1 and 72.325–87.386 kJ mol−1, respectively. Therefore, knowledge regarding to the determination process of heat and mass transfer characteristics can help to distinguish the suitable operating conditions for saving the maximum value of energy. Practical Applications Some grains have a short shelf life that limits their commercialization as fresh products and increase postharvest losses. Drying is an interesting alternative to the development of new products of grains like paddy with added value. This research work involved the estimation of heat and mass transfer properties during convective drying by using two calculation methodologies, allowing estimating the diffusivity and the mass and heat transfer coefficients for paddy. Also, the activation energy for moisture diffusion and for convective mass transfer was determined, assuming that the temperature dependence of the diffusion coefficient and the mass transfer coefficient follows an Arrhenius type relationship. Therefore, also the study presents a simple method to greatly enhance the shelf life of wet paddy by convective drying and it can be applied for the better preservation of this product.

show abstract

“…For a long drying time, the value of M e is relatively small compared to M t or M 0 , thus, Equation (2) can be simplified to MR ¼ M t =M 0(Puangsuwan et al, 2021;Puangsuwan, Chongcheawchamnan, & Tongura, 2015;Salehi, Kashaninejad, & Jafarianlari, 2017;Tunckal & Doymaz, 2020).The simulation results, which are based on the finite element method (FEM), were fit to the experimental drying curves (MR vs. drying time). Therefore, to assess the goodness of fit, the coefficient of determination (R 2 ) and root mean square error (RMSE)(Kaveh, Golpour, Gonçalves, Ghafouri, & Guiné, 2021;Kipcak & Doymaz, 2020a) were used as indicators of model performance, and the RMSE can be calculated as follows: RMSE…”

mentioning

confidence: 99%

Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

Puangsuwan

Jumrat

Muangprathub

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

The purpose of this study was to develop the prototype drying system for drying the Pisang-Awak (PA) banana. It was designed and implemented to study the drying kinetics in each drying mode: hot air drying (HA), infrared drying (IR), and hybrid drying (Hy). The experimental results were fit with simulation results from the finite element method (FEM). Two statistical parameters, the coefficient of determination R 2 and the root mean square error RMSE ð Þ, were used to assess the fit between experimental results and simulation results, and their respective ranges were 0.960-0.997 and 0.014-0.050. For PA banana drying the most suitable drying mode is hybrid, combining 1.5 m/s flow of hot air and IR heating at 60 C drying temperature. The axial and radial shrinkages of PA banana were the largest in Hy mode at 60 C, namely 18.2 and 27.3%, respectively, and this choice gave the best/lowest specific energy consumption (SEC) for drying performance and the best final dried PA banana. Practical ApplicationsThe understanding of the drying kinetics and shrinkage properties of the dried PA banana is important for the choice of drying process because these reflect the quality of the dried product and help an engineer to design the drying system. Therefore, the empirical mathematical modeling of the drying process serves a crucial role in the food industry sector. These results can be used to quantify temperature and moisture content as functions of drying time to monitor the drying process of PA banana, saving energy and time. | INTRODUCTIONIn the years 2017-2019, the top three produced bananas in Thailand were Pisang-Awak (PA) banana, Banana, and Pisang-Mas banana, at respectively 3,993, 903, and 670 ktons (Department of Agricultural Extension, n.d.). The PA banana is an economic plant widely used in Thai dessert recipes. Consuming two such bananas can give enough energy for up to 90 min of exercise, with also large doses of dietary fiber, vitamins, and minerals. Benefits of bananas to the human body include reducing bad breath, providing anti-oxidants, and relief to constipation, morning sickness, hemorrhoids, obesity, high blood pressure, broken capillaries, and so on (Robinson & Galan Sauco, 2011).Growing bananas gives year-round production in Thailand, but in some seasons the production can exceed the demand, while the shelf life of bananas is only 5 to 7 days before spoilage by the enzymes in them (Naknaen, Charoenthaikij, & Kerdsup, 2016;Sankat & Castaigne, 2004). Processing banana is an alternative way to address this problem.Drying is one way to preserve food products for prolonged storage. It removes water or moisture under controlled conditions by the use of heat. The low moisture level then inhibits the growth of harmful microbes, inactivates enzymes, and helps avoid toxins, parasites, and various insects (Bala, Mondol, Biswas, Das Chowdury, & Janjai, 2003). The design of a drying system requires the use of

show abstract

Determination of drying kinetics, specific energy consumption, shrinkage, and colour properties of pomegranate arils submitted to microwave and convective drying

Cited by 15 publications

References 31 publications

Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal

Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal

Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy (Oryza sativa L.)

Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

Contact Info

Product

Resources

About