Drying Characteristics of Blackberry Fruits in a Convective Hot-air Dryer

Abstract

<jats:p>In this study, blackberry fruits were dried in a pilot-scale hot-air dryer to identify the drying characteristics of the fruits. The air velocity was set as 1 m·s<jats:sup>−1</jats:sup>, and the temperature range was set as 54 to 75 °C. Fick’s law of diffusion was used to describe heat transfer during the decreasing rate period. Effective diffusivity values were calculated, and the Arrhenius constitutive model was used to describe the temperature dependence of these values. The Page, logarithmic, approximation of diffusion, two-term, and Midilli et al. models were used to fit the experimental data. A nonlinear regression analysis was used to calculate rate constants and model coefficients. The present findings revealed that among the tested models, the Midilli et al. model best described the experimental data; therefore, it was concluded that the model could be used to describe the drying characteristics of blackberry fruits.</jats:p>

Drying and rehydration kinetics of peeled and unpeeled green apple slices (Granny Smith cv)

“…It is important to remark that food drying is a very broad area of study, there are many experimental and theoretical reports to determine and estimate moisture transfer parameters for food drying [3,[19][20][21]. Heat and mass transfer models are applied to simulate drying curves under different conditions, thereby improving operational control of the process, being the most researched theoretical drying model of Fick's second law of diffusion.…”

Physical and Chemical Properties of Convective- and Microwave-Dried Blackberry Fruits Grown Using Organic Procedures

“…Irrespective of the dehydration technique employed, a swift reduction in water content was observed in the initial phase of the drying process. The dehydration time from the initial to the final moisture contents in Eminoğlu et al’s results were measured as 2040, 1350, 1050 and 930 min for air-drying temperatures of 54, 61, 68 and 75 °C, respectively [ 22 ]. The drying experiments for blackberries using microwave and convective dehydration methods indicate a significantly reduced drying time of 92–99% with microwave dehydration.…”

Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes

“…The moisture diffusion characteristics in the inner system of food materials, including molecular diffusion, vapor diffusion, liquid mechanical flow, and other transport mechanisms, can be represented using the effective moisture diffusivity (D eff ). The variation in D eff is a complicated system function (Eminoglu et al, 2019;Karathanos et al, 1990). The drying rate declining cycle was analyzed by measuring the effective moisture diffusivity (D eff ), and the influence of the processing parameters and moisture content on the drying kinetics.…”

“…Hence, effective models are necessary in process design, optimization, energy integration, and control. The three most commonly used drying models (Eminoglu et al, 2019;Ozcan-Sinir et al, 2019) in fruits and vegetables are the following:…”