Drying Kinetics of Red Chillies in a Rotary Dryer

Kaleemullah, S.; Kailappan, R.

doi:10.1016/j.biosystemseng.2005.05.015

Cited by 74 publications

(47 citation statements)

References 7 publications

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“…The increase in temperature is observed to increase the slope of the straight lines thus indicating an increase in effective moisture diffusivity as temperature increases. This is similar to the observations for cocoa, berberis fruit, red chillies, apples, tomatoes and kale (Ndukwu, 2009;Aghbashlo et al, 2008;Kaleemullah & Kailappan, 2005;Goyal et al, 2008;Doymaz, 2007a;Mwithiga & Olwal, 2005). The observation for slice thickness is similar, as the slice thickness decreased, the slope decreases thus decreasing effective moisture diffusivity.…”

Section: Drying Kineticssupporting

confidence: 87%

Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

Afolabi¹,

Tunde-Akintunde²,

Oyelade³

2014

JFR

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The thin layer drying behaviour of ginger slices in a laboratory dryer was examined. The slices of 5 mm, 10 mm and 15 mm thicknesses were dried using heated ambient air at temperatures from 40 to 70 ºC and air velocity of 1.5 m/s. The effects of drying air temperature and slice thickness on the drying characteristics, drying time and energy requirement of drying process was determined. The results have shown that an increase in the drying air temperature causes shorter drying times. Thinner slices also causes a shorter drying time. The effective moisture diffusivity values increased from 3.36814 × 10 -10 m 2 /s to 5.82524 × 10 -9 m 2 /s while the activation energy values for different slice thickness of ginger varied from 196.15 to 198.79 kJ/mol. The total needed energy varied from 735.3 to 868.5 kWh while the value of specific energy requirement varied from 3676.6 to 4342.4 kWh/kg respectively.

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Section: Drying Kineticssupporting

confidence: 87%

Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

Afolabi¹,

Tunde-Akintunde²,

Oyelade³

2014

JFR

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“…Krivulje sušenja (sadržaj vode u ovisnosti o vremenu sušenja) za iverje drva topole pri različitim uvjetima sušenja vrućim zrakom the beginning, when the moisture content was high, the drying rate was very high, and as the moisture content approached the equilibrium moisture content, the drying rate was very low (Figure 2). This is in good agreement with the results of Kaleemullah and Kailappan (2005), Lopez et al (2000) and Mazza and Maguer (1980). Drying rate vs. average moisture content curves (Krischer curves) for wood particles at different drying air temperatures are shown in Figure 4.…”

Section: Eksperimenti Kinetike Sušenjasupporting

confidence: 90%

“…Bakshi and Singh (1980) state that although biological materials have high moisture content, generally no constant rate period is seen in the drying processes. Similar results have been presented by Chandy et al (1992), Freire et al (2001), Kaleemullah and Kailappan (2005) and Vijayaraj et al (2007). Although materials are generally dried without a constant rate period, Erbay and Icier (2010) state that sometimes there is an overall constant rate period at the initial stages of drying.…”

Section: Eksperimenti Kinetike Sušenjasupporting

confidence: 78%

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Drying Kinetics of Poplar (Populus Deltoides) Wood Particles by a Convective Thin Layer Dryer

2012

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“…Unfortunately, red chili pepper is perishable vegetable that can easy to rotten and it cannot be stored for long. The post-harvest red chili pepper has relatively high moisture content [15]. It creates favorable conditions for harmful microorganism, yeast, enzymatic and chemical activity that leads deterioration process for products in a few days (around 3 days) after harvest [16].…”

Section: Introductionmentioning

confidence: 99%

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

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Drying Kinetics of Red Chillies in a Rotary Dryer

Cited by 74 publications

References 7 publications

Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

Drying Kinetics of Poplar (Populus Deltoides) Wood Particles by a Convective Thin Layer Dryer

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

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