Drying kinetics of potato pulp waste

Carvalho, Webber Tavares de; Oliveira, Tatianne Ferreira de; Silva, Flávio Alves da; Caliari, Márcio; Júnior, Manoel Soares Soares

doi:10.1590/s0101-20612014000100017

Cited by 14 publications

(9 citation statements)

References 22 publications

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“…From the table, it is noticed that drying time decreased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s -1 , respectively. Similar results have been reported in the literature for air temperature and flow rate influences on dehydration rate for chamomile (Motevali et al, 2014), native cassava starch (Aviara et al, 2014), and potato pulp waste (Carvalho et al, 2014). Drying duration of agricultural materials can be affected by some factors such as indigenous properties, initial and final moisture contents of the product, drying method and drying conditions.…”

Section: Dehydration Characteristicssupporting

confidence: 86%

Energy efficiency and moisture diffusivity of apple slices during convective drying

Beigi

2016

Food Sci. Technol

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The present study aimed at investigating the influences of drying air temperature and flow rate on energy parameters and dehydration behaviour of apple slices. For this purpose, apple slices were dried in a convective dryer at air temperatures of 50, 60 and 70 °C, and air velocities of 1, 1.5 and 2 m s -1. Dehydration rate increased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s -1 , respectively. The effective moisture diffusivity was determined to be in the range of 6.75×10 . Results of data analysis showed that the maximum energy consumption (23.94 kW h) belonged to 50 °C and 2 m s -1 and the minimum (13.89 kW h) belonged to 70 °C and 1 m s -1 treatment. Energy efficiency values were in the range of 2.87-9.11%. Moreover, the results indicated that any increment in the air temperature increases thermal and drying efficiencies while any increment in the air flow rate decreases both of them.Keywords: apple; moisture diffusion; thermodynamic parameters; energy efficiency.Practical Application: Traditional drying methods pose some problems such as long drying time and dust and microbial contamination of the dried materials. Artificial drying methods should be employed to overcome these problems. In spite of some advantages for industrial dryers, energy requirement in drying technology is one of the key problems to overcome. The drying process generally consumes large amounts of energy; therefore, it is crucial to make sure of high energy efficiency and low environmental impact in this process.

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Section: Dehydration Characteristicssupporting

confidence: 86%

Energy efficiency and moisture diffusivity of apple slices during convective drying

Beigi

2016

Food Sci. Technol

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“…The residual starch or potato pulp is commonly discarded, can be harnessed for human consumption, if properly dried to be used as feedstock (Carvalho et al, 2014). Starchy residue recovered from the effluent of fries-processing industry can to reduce losses of the industry and to add value to the product (Batista et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

et al. 2018

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The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BDPP), and stored under two controlled temperatures (25°C and 35°C). The changes of physical, chemical, microbiological and sensory characteristics of biscuits were evaluated for 6 months. Completely randomized design with 2x6 factorial arrangement was employed. On the first 36 days of biscuits storage was no increase in water activity and this remained constant up to 144 days of storage, up next. The score for sensory texture reduced over time, which shows that the tasters preferred less hard biscuits, since there was an increasing trend of instrumental hardness during storage, probably due to starch retrogradation, facilitated by higher moisture biscuits. Sweet biscuits of wheat flour and potato starch acidified and dehydrated have good physical and microbiological conditions, being able to be consumed for a period of 180 days. Potato starch recovered after acidified and dehydrated can be used as an ingredient in the products development for human consumption, avoiding losses and environmental pollution, and to generate economic gains.

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“…As the results show, the Midilli-Kucuk model with average values of RMSE=0.008289 and SSE=0.0002 was found as the best model to describe the drying kinetics of the celeriac slices. Similarly, the Midilli-Kucuk model has been introduced as the best mathematical model to describe microwave drying of white mulberry [19], intermittent drying of rough rice [20], convective solar drying of prickly pear peel [21], convective drying of potato pulp waste [22] and hot air drying of apple slices [1].…”

Section: Results and Discussion 31 Modelling Of Drying Curvesmentioning

confidence: 99%

Mathematical Modelling and Determination of Mass Transfer Characteristics of Celeriac Slices under Vacuum Drying

Beigi

2016

Period. Polytech. Chem. Eng.

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IntroductionDrying is an essential unit operation in a variety of industries e.g., food, pharmaceutical, chemical, plastic, timber and paper. The industries use drying equipments to eliminate moisture from the products for one or several of the reasons such as easy handling, safe preservation and longer storage, reduction in cost of transportation, desired quality, usage diversity and improved economical value [1]. Depending on the specific product attributes required, different industry sectors require different types of drying technology. Improper drying may lead to quality deterioration of product, high energy consumption, high process duration, unseasonable charges, etc. Hence, drying of high value and heat sensitive products such as food, pharmaceuticals and biological products demands special attention [2].Most dryers can be classified as direct dryers and vacuum dryers. In direct dryers, hot air at atmospheric pressure is used to supply the heat to evaporate water or other solvents from the product whereas, vacuum dryers use a reduced-pressure atmosphere to surround the product. In comparison with conventional atmospheric dryers, vacuum dryers have some unique advantages e.g., higher drying rate, lower drying temperature, higher energy efficiency and oxygen deficient processing environment [3]. Some researchers have applied vacuum dryers to dry various food materials and investigated dehydration kinetic and quality attributes of dried products [4][5][6][7].To predict drying behaviour of materials being dried, design new dryers, and control the process, mathematical modelling is widely used to simulate the drying process. The main proposed mathematical models used to describe the drying behaviour of agricultural materials are categorised as theoretical, semitheoretical and empirical models. Theoretical models are built based on the understanding the fundamental phenomena and mechanisms involved during drying process whereas the two other models are built by fitting model parameters to experimental data using multiple linear regressions. Theoretical simulations can give an explanation for phenomena occurring during the process but, they are more difficult and require substantial amount of computing time. The empirical models are derived from a direct correlation between moisture content and drying

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Drying kinetics of potato pulp waste

Abstract: The liquid residues derived from washing cv Atlantic potatoes preparing for the production of chips and shoestring in the Cicopal Ltda Company (Senador Canedo-GO) were

Cited by 14 publications

References 22 publications

Energy efficiency and moisture diffusivity of apple slices during convective drying

Energy efficiency and moisture diffusivity of apple slices during convective drying

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

Mathematical Modelling and Determination of Mass Transfer Characteristics of Celeriac Slices under Vacuum Drying

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