Drying kinetics of prickly pear fruit (Opuntia ficus indica)

Polyhouse type solar dryer (PSD) consist of drying chamber, drying trays and exhaust fan was developed for drying fruits and vegetables. The relative humidity (RH) inside the PSD varied in between 21 to 74% as compared to outside RH which ranged from 40 to 75%. The performance was found suitable and resulted in efficient drying at low RH. The thermal performance test for PSD under full and no load testing conditions were calculated. The temperature inside the dryer was 62 to 76% higher than the ambient conditions. PSD was helpful in reducing the drying ranging from 33 to 53%. The capacity of PSD was 100-150 kg per batch. The economic cost of solar dryer was compared with mechanical drying for beneficial to local producer. The cost of PSD Rs 80,000 could recover within the period of 1.5 years by adopting solar drying technology.

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“…2). These results are in agreement with the observation of earlier workers (Kouhila et al 2002;Lahsasni et al 2004;Shahi Navin et al 2009). …”

Section: Solar Drying Operationsupporting

confidence: 94%

Development of polyhouse type solar dryer for Kashmir valley

et al. 2011

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“…Therefore, the Midilli et al, Two-term and Page models were chosen as the most appropriate models to show the thin-layer drying characteristics of the mango samples. Additionally, these outcomes are in consonance with previous researches noted for the Midilli et al model (Darıcı & Şen, 2015), the Two-term model (Lahsasni et al, 2004) and lastly Page model (Janjai et al, 2011).…”

Section: Drying Kineticssupporting

confidence: 92%

Influence of different drying techniques on drying parameters of mango

İzli

Taşkın

2017

Food Sci. Technol

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This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, α and ΔE) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot air dried sample at 80 °C (P<0.05). This research showed that microwave drying at 350 W is able to yield high-quality mango slices with the extra advantage of shortened drying time in relation to hot air and freeze drying.Keywords: hot air drying; freeze drying; microwave drying; modeling; quality. Practical Application:The ideal drying conditions of mango samples were fixed up for the hot air drying technique at 60 °C temperature and for the microwave drying technique at the power of 350 W.

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“…Diferentes modelos propostos na literatura (Afonso Júnior & Corrêa, 1999;Akpinar et al, 2003;Ertekin & Yaldiz, 2004;Lahsasni et al, 2004) foram utilizados para predizer a cinética da secagem de frutos de café (Tabela 1):…”

Section: Methodsunclassified

Modelagem matemática e determinação das propriedades termodinâmicas do café (Coffea arabica L.) durante o processo de secagem

et al. 2010

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Mathematical modeling and determination of thermodynamic properties of coffee (Coffea arabica L.) during the drying processThe aim of the present work was to model the drying process and to obtain the thermodynamic parameters of coffee beans (Coffea arabica L.), cultivar Catuaí Amarelo, for three different conditions of temperature and relative humidity (35 ºC and 32.1 %; 45 ºC and 15.7 %; 55 ºC and 10.2 %). Coffee beans were hand picked with an initial moisture content of 1.25 (d.b.) and dried to a mean moisture content of 0. 13 (d.b.). Six mathematical models commonly used to represent the drying process of agricultural products were fit to the experimental data. Fick's second law was used to obtain the diffusion coefficients of coffee beans using the drying kinetics. The activation energy for the drying process of coffee beans, as well as the entropy, enthalpy and Gibbs free energy were determined. The modified Midili model best represented the drying phenomenon of coffee beans. The calculated diffusion coefficients were 2.99 x 10 -11 , 2.39 x 10 -11 and 5.98 x 10 -11 m 2 s -1 , to the temperatures of 35, 45 and 55 ºC, respectively. Enthalpy decreased with the increase in the drying air temperature, as well as the entropy. The Gibbs free energy increased with the temperature.Key words: Arrhenius, moisture diffusion, enthalpy, activation energy. Modelagem matemática e determinação das propriedades termodinâmicas do café (Coffea arabica L.) durante o processo de secagem A secagem de produtos agrícolas é largamente utilizada no mundo para o controle e a manutenção da qualidade dos produtos agrícolas. O objetivo do presente trabalho foi modelar o processo de secagem e obter os parâmetros termodinâmicos de frutos de café (Coffea Arabica L.), cultivar Catuaí Amarelo, para três diferentes condições de temperatura e umidade relativa (35 ºC e 32,1%; 45 ºC e 15,7%; e 55 ºC e 10,2%). Foram utilizados frutos de café colhidos manualmente com teor inicial de água de 1,25 (b.s.) e submetidos à secagem até atingirem o teor médio de 0,13 (b.s). Seis modelos matemáticos usualmente utilizados para a representação do processo de secagem de produtos agrícolas foram ajustados aos dados experimentais. A segunda lei de Fick foi utilizada para obter os coeficientes de difusão dos frutos de café por meio da cinética da secagem. A energia de ativação para a secagem dos frutos de café, bem como a entropia, entalpia e energia livre de Gibbs, foram obtidas. O modelo de Midili modificado foi o que melhor representou o fenômeno de secagem de frutos de café. Os valores do coeficiente de difusão obtidos foram 2,99 x 10 -11 , 2,39 x 10 -11 e 5,98 x 10 -11 m 2 s -1 para as temperaturas de 35, 45 e 55 ºC, respectivamente. A entalpia diminuiu com o aumento da temperatura do ar de secagem, bem como a entropia. A energia livre de Gibbs aumentou com o aumento da temperatura.Palavras-chave: Arrhenius, difusão de umidade, entalpia, energia de ativação.

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Drying kinetics of prickly pear fruit (Opuntia ficus indica)

Cited by 183 publications

References 16 publications

Development of polyhouse type solar dryer for Kashmir valley

Development of polyhouse type solar dryer for Kashmir valley

Influence of different drying techniques on drying parameters of mango

Modelagem matemática e determinação das propriedades termodinâmicas do café (Coffea arabica L.) durante o processo de secagem

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