Drying kinetics of Üryani plum in a convective hot-air dryer

Saçılık, Kamil; Eliçin, Ahmet Konuralp; Unal, G.

doi:10.1016/j.jfoodeng.2005.05.031

Cited by 82 publications

(66 citation statements)

References 17 publications

(17 reference statements)

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“…The equilibrium moisture content was reached at 180 min for higher temperatures and 240 min for lower temperature, respectively. Similar effects of air temperatures on drying moisture content have been found in the air drying of tomato (Arslan & Özcan, 2011), Üryani (Sacilik et al, 2006), coriander (Silva et al, 2008) and Požegača plums (Živković et al, 2011). Figure 1(b) shows the drying kinetics of freeze-dried samples.…”

Section: Resultssupporting

confidence: 59%

“…Gulfblaze) submitted to treatments with KCl and pulsed vacuum osmotic dehydration. Ioannou et al (2011), Sacilik, Elicin, andUnal (2006) and Živković et al (2011) studied the kinetics of convective drying of Mirabelle, Uryani and Požegača plums, respectively. Jazini and Hatamipour (2010) studied the effect of physical and chemical pretreatment on drying time of Uryani plums.…”

Section: Introductionmentioning

confidence: 99%

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Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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(2018) Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.), CyTA -Journal of Food, 16:1, 127-134, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (C p ). In addition, water activity (a w ), colour total change (ΔE), pectin yield (y pec ) and rehydration capacity were investigated. The moisture content of tray-and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of a w . There was a maximum decrease in k and C p of 90% and 91.5% during drying process, respectively. In terms of quality, ΔE showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.Efecto de los métodos de secado sobre las propiedades fisicoquímicas y térmicas de la ciruela mexicana (Spondias purpurea L.) RESUMEN Las rebanadas de ciruela (diámetro 2,5 cm y espesor 0,2 cm) fueron secadas usando el secado vertical por charolas (VTD) y la liofilización (FD). Se utilizaron modelos para determinar la conductividad térmica (k) y el calor específico (C p ). Además, la actividad de agua (a w ), el cambio total de color (ΔE), el rendimiento de pectina (y pec ) y la capacidad de rehidratación fueron investigados. El contenido de humedad de la ciruela seca y liofilizada fue relativamente significativo (p < 0,05). No se encontraron diferencias significativas en términos de a w . Hubo un máximo decremento en k y C p del 90% y 95% durante el proceso de secado, respectivamente. En términos de calidad, ΔE mostró que las muestras secadas en charolas tuvieron un ligero oscurecimiento (pardeamiento), mientras las muestras liofilizadas tuvieron un color más luminoso en comparación con la muestra fresca. La calidad y las características de rehidratación fueron mayores que las de un producto secado por charolas; sin embargo, VTD podría ser apropiado para la producción industrial debido a sus ventajas de bajo costo y consumo energético. ARTICLE HISTORY

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Section: Resultssupporting

confidence: 59%

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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“…The values of R 2 in Page models were in range 0.99520 to 0.99867. Similar findings were reported for hot air drying of medical herbs [15][16][17][18].…”

Section: Drying Kineticssupporting

confidence: 88%

“…where MR is the dimensionless moisture ratio, M, M e and M o are the moisture ratios at any time, initial (at the beginning of the drying process) and equilibrium (at the end of the drying process) moisture content (kg water/kg dry matter) respectively [18]. Non-linear regression analysis was performed for the drying data by using Table Curve 2D (Systat Software Inc. 2002) software [22].…”

Section: Drying Modelsmentioning

confidence: 99%

Drying kinetics and shrinkage analysis of Valeriana officinalis roots

Zlatanović¹,

Pajic²,

Rančić³

et al. 2017

FME Transactions

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“…The best model describing the drying characteristics of samples was chosen as the one with the highest coefficient of determination, the least mean relative error, reduced chi-square and RMSE (Sarsavadia et al, 1999;Madamba, 2003;Sacilik et al, 2006).…”

Section: Adequacy Of Fit Of Various Empirical Modelsmentioning

confidence: 99%