Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer

Xiao, Hong‐Wei; Pang, Changle; Wang, Lihong; Bai, Junwen; Yang, Wenjie; Gao, Zhen-Jiang

doi:10.1016/j.biosystemseng.2009.11.001

Cited by 198 publications

(131 citation statements)

References 52 publications

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“…It was observed that there was no period with a constant drying rate; the whole drying process represented a falling-rate drying period. Similar results have been shown in thin-layer drying of other biomaterials, such as Asian white radish (Lee and Kim 2009), whole-fruit Chinese jujube (Fang et al 2009), and Monukka seedless grapes (Xiao et al 2010). Similar result was quoted in the case of apricot (Toğrul and Pehlivan 2003) and carrot (Prakash et al 2004;Singh and Gupta 2007).…”

Section: Resultssupporting

confidence: 83%

“…6, it was noted that D eff increased progressively with the increase of drying air temperature. This might be explained by the increased heating energy, which would increase the activity of the water molecules leading to higher moisture diffusivity when samples were dried at higher temperature (Xiao et al 2010). This finding agrees well with those of Hayaloglu et al (2007) for drying strained yogurt using a convective type tray-dryer, Celma et al (2008) for thinlayer infrared drying of wet olive husk, Celma et al (2009) for infrared drying of industrial grape by-products, Lee and Kim (2009) for vacuum drying of Asian white radish, and Swasdisevi et al (2009) for drying banana slices using combined far-infrared and vacuum drying.…”

Section: Resultsmentioning

confidence: 99%

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Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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The thin-layer vacuum drying behavior of Zizyphus jujuba Miller slices was experimentally investigated at the temperature of 50, 60, and 70°C and the mathematical models were used to fit the thin-layer vacuum drying of Z. jujuba slices. The increase in drying air temperature resulted in a decrease in drying time. The drying rate was found to increase with temperature, thereby reducing the total drying time. It was found that Z. jujuba slices with thickness of 4 mm would be dried up to 0.08 kg water/kg dry matter in the range of 180-600 min in the vacuum dryer at the studied temperature range from 70 to 50°C. The Midilli et al. model was selected as the most appropriate model to describe the thin-layer drying of Z. jujuba slices. The diffusivity coefficient increased linearly over the temperature range from 1.47×10 −10 to 3.27×10 −10 m 2 /s, as obtained using Fick's second law. The temperature dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be 36.76 kJ/mol.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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“…In this study it was observed that the treatment that reported higher E a was applied to pectin coating. In general, products having high sugar or pectin content, compact tissue structures and small specific surface area may have higher activation energy than those having low sugar or pectin content, porous structures and large surface area [16].…”

Section: A Activation Energy Of the Moisture Diffusionmentioning

confidence: 99%

“…The second law of the Fick diffusion equation was used to adjust the experimental frying data for the determination of moisture diffusivity coefficients [16], Eq. 1.…”

Section: E Determination Of Diffusivity Coefficientmentioning

confidence: 99%

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Correa¹,

Gallo-García²,

González-Morelo³

2017

IJET

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Abstract-The objective of this research was to determinate the moisture and oil thermal diffusivity coefficients in the breadfruit vacuum frying in control, blanched and coated samples. Mass transfer coefficients were determined from the graphs of dimensional temperature and moisture content ratios vs. time, and the specific oil absorption rate was calculated using a first-order kinetic model.It was observed that the diffusion coefficient increased with increasing temperatures for all treatments.For coated samples, the specific oil absorption rate increased with temperature. In this study, it was reported that the treatment that reported the greatest diffusion E a was pectin-coated.

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“…The effective moisture diffusivities increased with an increase in temperature and slice thickness. When samples were dried at higher temperature, the increase in heating energy would increase the activity of water molecules leading to higher moisture diffusivity (Xiao et al, 2010 (Cunningham, Mcminn, Magee, & Richardson, 2008). The maximum rehydration ratios were 5.56 and 5.18 (g waterabsorbed g drymatter −1 ) for 5 and 10 samples (Fig.…”

Section: Convective Hot-air Dryingmentioning

confidence: 95%

Drying characteristics of zucchini and empirical modeling of its drying process

Kutlu

İşçi

2017

IJFS

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The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.

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Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer

Cited by 198 publications

References 52 publications

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Drying characteristics of zucchini and empirical modeling of its drying process

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