Drying Kinetics and Modelling of Mass Transfer in Thin Layer Convective Drying of Pineapple

Reddy, R. Hemadri; Ravula, Parabhaker Reddy; Arepally, Divyasree; Munagala, Surender Reddy; Golla, Sheshasayana

doi:10.9734/csji/2017/32746

Cited by 9 publications

(4 citation statements)

References 11 publications

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“…Comparison criteria were used to estimate the goodness of fit for selected models in thin layer drying based on lower root mean square error (RMSE), reduced chi-square χ 2 and higher coefficient of determination R 2 . Several authors have been used these criteria to select the best models for drying of biological materials such as tomato (Abano et al, 2011), beriberi (Aghbashlo et al, 2008), apple pomace (Wang et al, 2007), fig (Babalis & Belessiotis, 2004), pineapple (Reddy et al, 2017) and grape (Yaldiz et al, 2001). The different statistical evaluation (Equations 1, 2, and 3) to describe the goodness of fit of the dried pineapple slices are as follows:…”

Section: Mathematical Modellingmentioning

confidence: 99%

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Ravula¹,

Munagala²,

Arepally³

et al. 2017

jebas

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The aim of the present study was to investigate the drying characteristics of pineapple at various temperatures of 55, 60, 65, 70 and 75 °C by keeping air velocity constant and best drying model was selected to describe the drying behaviour. Moreover, the energy requirement, exergy efficiency was also evaluated. Results of study revealed that the ascorbic acid content of dried pineapple was significantly reduced with increase in drying air temperatures. The effective moisture diffusivity, energy requirement and exergy efficiency during entire process of drying varied with the temperatures, in the range of 5.

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Section: Mathematical Modellingmentioning

confidence: 99%

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Ravula¹,

Munagala²,

Arepally³

et al. 2017

jebas

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“…When the dielectric material is food, convection and evaporation must be considered. The rate of energy released by convection (𝑞 𝑧𝑐𝑣 ) and evaporation (𝑞 𝑧𝑒𝑣 ) from control volume 2 could be expressed from Newton's law of cooling and the latent heat of evaporation (Derossi et al, 2011;Krokida et al, 2001;Reddy et al, 2017) as…”

Section: S U P P O R T I N G I N F O R M At I O Nmentioning

confidence: 99%

Optimal conditions for beef tenderization through radiofrequency heating with cold air

Kim,

Choi,

Kim

et al. 2023

Journal of Food Science

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High‐temperature (15–37°C) aging can shorten the tenderizing time of beef; however, the use of constant temperature heating can lead to microbial spoilage. This study tested radiofrequency (RF) tenderization (RF‐T) to find the appropriate conditions for the aging‐like effect of beef without microbial spoilage. After subjecting beef to 22 h RF‐T with four different cooling temperatures (15, 5, −10, and −20°C), the proliferated aerobic bacteria on the surface showed a concentration of 6–6.2 log CFU/g at −10 and −20°C, lower than 7–7.5 log CFU/g at 15 and 5°C. When beef was treated with 25 W/kg RF heating power for 48 h RF‐T, the estimated reduction rate of the sliced shear force (SSF) and the increase rate of glutamic acid based on the weight before RF‐T were 22.6% and 1.51‐fold, which were greater than 19.6% and 1.37‐fold with 20 W/kg, and 11.0% and 1.11‐fold with 15 W/kg. The optimal specific RF heating power was calculated as 30 W/kg from the results’ extrapolation. When processed for 48 h under optimal conditions (30 W/kg specific RF heating power, −20°C cooling air), the tenderization rate and the increased rates of free amino acids based on the weight before RF‐T of beef reached over 20% and 1.5‐fold with 5.22 log CFU/g aerobic bacteria, which was lesser than the Korean regulation value of 6.7 log CFU/g (5 × 106 CFU/g). Therefore, RF‐T could be proposed as a promising high‐temperature tenderization method with lowered risk of microbial spoilage.Practical ApplicationWe showed that lowering the chamber temperature during RF‐T was effective in surface drying and inhibiting aerobic bacteria. RF‐T for 24–48 h with 30 W/kg specific RF heating power had an aging‐like effect given tenderization and increase in FAAs. Moreover, by providing the matching circuit and impedance during RF‐T, this method could be industrially reproducible.

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“…To improve the transport process predictions, the model incorporates a variety of parameters, including heat transfer coefficient and mass transfer coefficient as well as the mushroom's water activity and specific heat. Pineapple [42]…”

Section: Mushroom [36] 2d Axis Symmetric Cabinet Air Dryingmentioning

confidence: 99%

A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables

Akter

Muhury

Sultana

et al. 2022

International Journal of Food Science

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Drying fruits and vegetables is a procedure of food preservation with simultaneous heat, mass, and momentum transfer, which increases the shelf life of the food product. The aim of this review was to provide an overview of the researches on mathematical modeling for drying of fruits and vegetables with the special emphasis on the computational approach. Various heat-mass transport models, their applications, and modern drying technologies to the food industry have been reported in this study. Computational fluid dynamics, a new approach for solving heat and mass transfer problems, increases the accuracy of the predicted values. To investigate the parameters of drying needs a significant amount of time as well as costly laboratory and experimental efforts. Therefore, computational modeling could be an effective alternative to experimental approaches. This review will be beneficial for future studies in drying processes, especially for modeling, analysis, design, and optimization of food science and food engineering.

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Drying Kinetics and Modelling of Mass Transfer in Thin Layer Convective Drying of Pineapple

Cited by 9 publications

References 11 publications

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Optimal conditions for beef tenderization through radiofrequency heating with cold air

A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables

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