Drying Kinetics of Nephelium Lappaceum (Rambutan) in a Drying Oven

Rahman, Syarifah Nor Faizah Syed Abdul; Wahid, Radziah; Rahman, Norazah Ab

doi:10.1016/j.sbspro.2015.06.383

Cited by 19 publications

(11 citation statements)

References 21 publications

(19 reference statements)

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“…The moisture ratio decreased with time at all drying temperatures. Similar trend was observed during drying of other food materials in fluidized bed [6][7][8][9][10][11][12][13]48] and other types of dryers [28,[49][50][51][52][53][54][55]. At any instant of time, moisture ratio was lower at higher drying temperature.…”

Section: Drying Curvessupporting

confidence: 72%

Drying Kinetics of Eggplant (Solanum melongena) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling

ElKhodiry

Suwaidi

Taheri

et al. 2015

Journal of Food Processing

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The drying kinetics of eggplant were studied experimentally in a laboratory-scale fluidized bed dryer. Experiments were conducted at drying temperatures of 60, 70, and 80°C and at constant air velocity of 3.10 ms−1. The drying rate and moisture ratio were determined as a function of time. At any given temperature, only the falling rate period was observed during the drying process. Effective moisture diffusivity was in the range 2.667–4.311 × 10−8 m2/s while activation energy of 23.5 kJ mol−1was obtained from the Arrhenius equation. The experimental moisture ratio data was fitted to ten mathematical models. Statistical analysis showed that the by Demir et al. has the best fit quality. In terms of product quality, the dried samples had low rehydration ratio of 4.889. In addition, compared to direct sunlight drying, the dried product from the fluidized bed dryer exhibited better color quality.

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Section: Drying Curvessupporting

confidence: 72%

Drying Kinetics of Eggplant (Solanum melongena) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling

ElKhodiry

Suwaidi

Taheri

et al. 2015

Journal of Food Processing

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“…4, thinner thickness, high temperature, and high flow rate as a single variable can significantly increase the drying rate. The findings are consistent with those obtained by several researchers [17][18][19] .…”

Section: Fig3 Variation Of Water Content (Db) With Drying Time Undsupporting

confidence: 93%

Drying characteristics and solar convective drying kinetics of China Hami melon slice

Wang¹,

Zhang²,

Liu³

et al. 2019

SDRP-JFST

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This experimental study aims to investigate the influence of solar drying parameters on water loss of fresh Hami melon flakes. This article presented the experiment results of drying kinetics .In this study, drying kinetics was conducted on a solar convective dryer with heat pump at four air temperatures (i.e., 40 °C, 50 °C, 60 °C, and 70 °C), flow rates (i.e., 1, 2, 3, and 4 m/s), and sample thickness (i.e., 2, 5, 8, and 11 mm). The characteristic drying curve of Hami melon has been determined by experimental results. Eight models were simulated, and the Midilli-Kucuk model had highest fitting degree in thin layer drying models when all drying data was simulated. Within the scope covered, Fick's second law of diffusion was often used to compute an effective water diffusivity, which raised from 8.66×10 −11 m 2 /s to 3.12×10 −9 m 2 /s with drying temperatures, airflow rates, and thickness. The activation energy is 11.71 kJ/mol, it indicates the effect of temperature on diffusion coefficient.

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“…(5), G is the mass of the material when it is dried to a constant weight (g). W t (g) is the mass of the material during the drying process at time t 26 ;…”

Section: Methodsmentioning

confidence: 99%

Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

Zhou

Wang

et al. 2020

J Sci Food Agric

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BACKGROUND Having short drying time and attractive product quality are important in fruit and vegetable dehydration processing. In this work, tri‐frequency (20, 40 and 60 kHz) ultrasound‐ethanol pretreatment, ultrasound‐water pretreatment and ethanol pretreatment were employed before infrared convection drying (ICD) of scallion stalks, which was aimed at improving the drying process and quality of the end products. The mass transfer, drying characteristics (moisture ratio and drying rate and quality properties of scallion (rehydration, color, flavor, optical microscope image, moisture distribution and microbiological quality) were analyzed. RESULTS All pretreatments have decreased the drying time by 33.34–83.34% compared to the control, while ultrasound‐ethanol pretreatment provided the highest time reduction (83.34%). The reason is that the volatility of ethanol have replaced air in the tissue, which produced a better osmotic dehydration effect and the cavitation effect of ultrasound changed the cell function of the material, so that the food tissue was rapidly compressed and expanded, resulting in damage to the cell structure. Ultrasonic‐ethanol pretreatment has greatly reduced the water loss and dry matter of fresh scallion, improved the rehydration effect of dried scallion, better retained the color and flavor of scallion and effectively reduced the microbiological quality of the scallion. CONCLUSION The tri‐frequency ultrasound‐ethanol pretreatment has effectively improved the drying process and quality characteristics of the dried scallion. Therefore, this research has a great contribution to the drying technology, as evident in the remarkable reduction in drying time and the improvement in the quality of the end product. © 2020 Society of Chemical Industry

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Drying Kinetics of Nephelium Lappaceum (Rambutan) in a Drying Oven

Cited by 19 publications

References 21 publications

Drying Kinetics of Eggplant (Solanum melongena) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling

Drying Kinetics of Eggplant (Solanum melongena) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling

Drying characteristics and solar convective drying kinetics of China Hami melon slice

Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

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