Drying kinetics of rose hip fruits ( Rosa eglanteria  L.)

Márquez, Carlos; Michelis, Antonio De; Giner, Sergio A.

doi:10.1016/j.jfoodeng.2005.06.071

Cited by 23 publications

(34 citation statements)

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“…Therefore, the extent of deformation will be related with the magnitude of the change in the Heywood shape factor during drying. This treatment is necessary since shrinkage is neither symmetrical nor uniform in most foods, in spite of which, most researchers have assumed that shrinkage does not depend on drying operating conditions or, at most, that it depends on drying rate (Panyawong & Devahastin, 2007;Moreira, Figueiredo, & Sereno, 2000;Arnosti, Freire, & Sartori, 2000;Hatamipour & Mowla, 2002Ratti, 1994;Raghavan & Venkatachalapathy, 1999;Schultz et al, 2007;Calli Pacco & Menegalli, 2004;Ochoa, Kesseler, Pirone, Marquez, & De Michelis, 2002a, 2002bOchoa, Kesseler, Pirone, Marquez, & De Michelis, 2007;Marquez, De Michelis, & Giner, 2006;Pirone et al, 2008;Marquez & De Michelis, 2011;Mabellini, Beatriz Vullioud, Alberto Marquez, & De Michelis, 2010). On the other hand, deformation is considered to depend on drying rate and drying method (Panyawong & Devahastin, 2007).…”

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confidence: 99%

Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape

et al. 2013

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Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area ("shrinkage") and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.

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confidence: 99%

Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape

et al. 2013

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“…ing several small beds of height equivalent to a 93 particle diameter (Himmelblau & Bischoff, 1976;94 Giner, 1999; Ratti, 1991;Márquez et al, 2006).…”

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“…Therefore, the determination of the intrinsic dry- used to express the experimental data in dimen-125 sionless form (Márquez et al, 2006 (Márquez et al, 2006).…”

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“…On the other hand the temperature profile in- In a previous paper, Márquez et al (2006) 174 found that during rosehip fruit drying, particle ing drying can be used (Crank, 1975;Parry, 1985;212 Giner, 1999). The analytical solution, obtained 213 after integrating local water content in the par-214 ticle volume, considered to be spherical for this 215 work, is (Márquez et al, 2006):…”

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“…The analytical solution, obtained 213 after integrating local water content in the par-214 ticle volume, considered to be spherical for this 215 work, is (Márquez et al, 2006):…”

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Effects of Pretreatments in Convective Dehydration of Rosehip (Rosa eglanteria)

et al. 2012

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he aim of this work was to experimentally determine drying curves for thin layer and bed drying of rosehip fruits, with and without pretreatments, to reduce processing times as a function of drying air operating variables, to propose dehydration kinetics of fruits and to determine its kinetic parameters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH and ethyl oleate solutions; and cutting or perforating the fruit cuticle, respectively. Simulation models were then adopted to fit the kinetics drying data considering fruit volume shrinkage. These simple models minimized the calculation time during the simulation of deep-bed driers. Results show that pre-treatments reduced processing times up to 57%, and evaluated models satisfactorily predicted the drying of rosehip fruit. Effective mass diffusion coefficients were up to 4-fold greater when fruit was submitted to mechanical pretreatments.

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Dogroses: Botany, Horticulture, Genetics, and Breeding

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Horticultural Reviews

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Drying kinetics of rose hip fruits ( Rosa eglanteria L.)

Cited by 23 publications

References 36 publications

Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape

Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape

Effects of Pretreatments in Convective Dehydration of Rosehip (Rosa eglanteria)

Dogroses: Botany, Horticulture, Genetics, and Breeding

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