Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation

Kocabıyık, Habib; Yılmaz, Neşe; Tuncel, Necati Barış; Sümer, Sarp Korkut; Büyükcan, Mehmet Burak

doi:10.1007/s11947-014-1418-3

Cited by 28 publications

(16 citation statements)

References 22 publications

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“…The reason for reduction of DR might due to reduction in porosity of samples due to shrinkage with advancement, which increased the resistance to movement of water leading to further fall in DRs (Singh et al 2006). The results were consistent with observations made by different authors on drying various agricultural products (Hebbar et al 2004;Wang and Sheng, 2006;Kocabiyik et al 2015).…”

Section: Drying Ratesupporting

confidence: 93%

“…; Kocabiyik et al . ), mint (Ertekin and Heybeli, ) and others. There has been some works on drying of apricot, including Togrul and Pehlivan () under open‐air sun, Doymaz (), Faal et al .…”

Section: Introductionmentioning

confidence: 99%

“…The infrared drying is particularly suitable for thin layers of material with large surface exposed to radiation. Some studies have reported on the effects of infrared application and/or by a combined infrared-assisted convection process such as apple (Nowak and Lewicki, 2004), pineapple (Ponkham et al 2012), tomato (Corre a et al 2012Kocabiyik et al 2015), mint (Ertekin and Heybeli, 2014) and others. There has been some works on drying of apricot, including Togrul and Pehlivan (2004) under open-air sun, Doymaz (2004), Faal et al (2015 and Dai et al (2015) by hot-air dryers, Fahloul et al (2009) by freeze dryer and Garcia-Martinez et al (2013) by combined hot-air and microwave dryer.…”

Section: Introductionmentioning

confidence: 99%

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Infrared Drying and Effective Moisture Diffusivity of Apricot Halves: Influence of Pretreatment and Infrared Power

Kayran

Doymaz

2016

Journal of Food Processing and Preservation

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The effect of pretreatment and infrared power on drying characteristics of apricot was investigated. The apricots were dried at 62, 74, 88 and 104 W infrared powers. It is observed that drying characteristics of apricot were greatly influenced by pre‐treatment and infrared power. To select the most appropriate thin‐layer drying model for drying process, ten mathematical drying models were fitted to the experimental data. Midilli et al. model satisfactorily described the drying kinetics of apricot. Effective moisture diffusivity (Deff) ranged from 2.37 × 10−9 to 6.23 × 10−9 m2/s and calculated using the Fick's second law. The values of Deff increased with the increase of infrared power. Activation energy was estimated by a modified Arrhenius type equation and found to be 1.63 and 1.67 kW/kg for control and SMB samples, respectively. Practical Applications Apricot is good source of health‐promoting compounds such as vitamins, polyphenols, carotenoids and natural salicylic acids. Due to both their seasonal and perishable nature, apricots should be subjected to some form of preservation in order to make them available for later consumption. Drying is one of the most common methods used for apricot processing. Infrared drying has gained popularity as an alternative drying method for a variety of agricultural products. Compared with hot air drying, infrared radiation heating offers many advantages such as greater energy efficiency, heat transfer rate and heat flux, which results in reduced drying time and higher drying rate. The main objectives of this study were to investigate the effect of pretreatment and infrared power on the drying time, fit the experimental data to ten thin‐layer drying models and compute effective moisture diffusivity of apricot halves.

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Section: Drying Ratesupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Infrared Drying and Effective Moisture Diffusivity of Apricot Halves: Influence of Pretreatment and Infrared Power

Kayran

Doymaz

2016

Journal of Food Processing and Preservation

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“…Total energy was defined as the sum of the energy consumed by all devices during the whole drying process and measured by a digital electricity meter (Kocabiyik et al . ). The specific energy consumption during dehydration was calculated according to Kantrong et al .…”

Section: Methodsmentioning

confidence: 97%

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Salarikia

Ashtiani

Golzarian

2016

Journal of Food Processing and Preservation

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In this study, we investigated the effects of hot air, infrared and combined hot airinfrared drying methods on the drying time, energy consumption, color, rehydration and oil content of peppermint leaves. Three different air temperatures (30, 40 and 50C) and air velocities (0.5, 1 and 1.5 m/s) were used in the hot air drying. Infrared drying process was implemented using three levels of radiation intensity (1500, 3000 and 4500 W/m 2 ), three distances between emitter and sample (10, 15 and 20 cm) and three air velocities (0.5, 1 and 1.5 m/s). The results showed that the optimum drying period and energy consumption were obtained when infrared-and hot air-drying were applied simultaneously. The results also showed that combined drying resulted in dried leaves of superior quality when compared to the leaves dried separately by either hot air alone or infrared, exhibiting lower total color change, greater rehydration ratio and higher extraction oil yield. PRACTICAL APPLICATIONSPeppermint leaves are highly valuable products with wide range of industrial uses but extremely perishable in normal surrounding temperature-humidity conditions too. This fact makes their preservation important. Drying is a common preservation method that is applied to foods and agricultural products. Hot air has been traditionally used for drying peppermint leaves; however, infrared radiation has been employed for this purpose recently. However, there is very little knowledge, if none, on the use of combination of hot air and infrared drying method on the drying performance as well as the quality of final dried leaves. We treated fresh peppermint leaves by hot air drying, infrared drying and combined hot air-infrared drying, and compared the quality of final products and energy consumption during drying, aiming to find out the optimum drying method and drying parameters; while are beneficial to related industry in drying this valuable product. Our research work confirmed that combined hot air-infrared drying is a good alternative instead of the use of hot air drying or infrared drying separately.

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“…Owing to the low thermal conductivity of the high sugar-containing food such as kiwifruit, heat transfer inside the inner sections of it in the falling rate period is restricted during conventional heating, which causes prolonged drying time, reduction in its physicochemical properties, and low energy efficiency (Kocabiyik, Yilmaz, Tuncel, Sumer, & Buyukcan, 2015).…”

Section: Introductionmentioning

confidence: 99%

Optimization and quality evaluation of infrared‐dried kiwifruit slices

Sadeghi

Asl

Movagharnejad

2020

Food Science & Nutrition

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Infrared drying characteristics of kiwifruits under natural and forced drying air convection with different conditions were investigated. An experimental study along with statistical analysis aimed to evaluate quality characteristics of infrared‐dried kiwifruit slices, in terms of drying time, rehydration ratio and shrinkage as a function of infrared power levels, slice thicknesses, slice distance from the infrared lamps, and air velocity. Response surface methodology was used for optimization of drying parameters with employing desirability function. Minimum drying time, shrinkage, and maximum rehydration ratio assumed as criteria for optimizing drying conditions of kiwifruit slices were strongly dependent on the drying conditions. All operating variables had a significant effect on total responses, but slice thickness almost was the most prominent factor. The slices dried at the highest power level, the lowest distance from the Infrared lamp, the least thickness, and air velocity showed a higher rehydration capacity than slices dried at the other conditions.

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Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation

Cited by 28 publications

References 22 publications

Infrared Drying and Effective Moisture Diffusivity of Apricot Halves: Influence of Pretreatment and Infrared Power

Infrared Drying and Effective Moisture Diffusivity of Apricot Halves: Influence of Pretreatment and Infrared Power

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Optimization and quality evaluation of infrared‐dried kiwifruit slices

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