Drying kinetics, performance, and quality assessment for banana slices using heat pump–assisted drying system (<scp>HPADS</scp>)

Kushwah, Anand; Kumar, Anil; Gaur, Manoj Kumar

doi:10.1111/jfpe.13964

Cited by 6 publications

(2 citation statements)

References 31 publications

(20 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To examine the color of the bitter melon pieces, from each treatment in both fresh, and dried states at temperatures of 50, 60, and 70°C at distances of 10, 15, and 20 cm from infrared lamps, and pretreated with ultrasound waves, and control sample, five pieces of bitter melon were randomly selected, and measured using a portable digital colorimeter system (model CR 400 made by Konica Minolta, Japan).Using the obtained values of L 0 *, a 0 *, b 0 *, L *, a *, and b *, the values of chroma ( C ), brown index (BI), and total color difference (Δ E ) are The order was calculated using Equations (7)–(10). Where, L 0 *, a 0 *, and b 0 * are denoted as the color values of the primary fresh bitter melon pieces, while L *, a *, and b * values are defined as the color values of the dry bitter melon pieces (Ashtiani et al, 2020; Kushwah et al, 2022).

C = \sqrt{((), a^{2} goodbreak+ b^{2})}

BI = \frac{100 \times (X - 0.31)}{0.17}

X = \frac{a^{*} + 1.75 L^{*}}{5.645 L^{*} + a^{*} - 0.3012 b^{*}}

Δ E = \sqrt{{((), L^{*} goodbreak- {L_{0}}^{*})}^{2} + {((), a^{*} goodbreak- {a_{0}}^{*})}^{2} + {((), b^{*} goodbreak- {b_{0}}^{*})}^{2}}

where L 0 *, a 0 *, and b 0 * are denoted as the color values of the primary fresh products, Also, L *, a *, and b * values are defined as the color values of the dry products.…”

Section: Methodsmentioning

confidence: 99%

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Akhoundzadeh Yamchi,

Hosainpour,

Hassanpour

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

The design of specific drying equipment requires correct knowledge of kinetic and thermodynamic characteristics of agricultural products. The purpose of this research is to find a suitable mathematical model to describe the experimental drying process, obtain the activation energy to specify the thermodynamic properties and calculate the specificity energy consumption. Bitter melons were dried in an infrared dryer with different temperatures, ultrasonic pretreatment times, and diverse distances from infrared lamps to reach moisture 0.1 kgw.kgd−1. The Midilli's model, best model to describe the drying process of bitter melon was chosen. The effective diffusion coefficient of bitter melon increased from 1.14 × 10−8 to 3.60 × 10−8 m2.s−1 with increasing drying temperature and duration of ultrasound treatment and decreasing the distance from infrared lamps. Also, Specific energy consumption decreased from 161.96 to 303.57 kWh.kg−1 by increasing the temperature and duration of ultrasound pretreatment and reducing the distance of infrared lamps.Practical applicationsReducing moisture through mass and heat transfer is necessary to maintain the quality and shelf life and reduce the waste of medicinal plants and food materials. The controlled and scientific drying of bitter melon is of utmost importance due to the sensitivity of its effective constituents to the application of heat during the drying process. The utilization of mathematical modeling to conduct theoretical research offers a robust and expeditious means of evaluating the phenomena of mass and heat transfer in the context of natural drying conditions. In order to ensure quality control, a thorough investigation of the product's drying procedure and reducing energy consumption is imperative. The findings of this investigation are applicable to the enhancement of drying processes within the medicinal plant drying sector.

show abstract

C = \sqrt{((), a^{2} goodbreak+ b^{2})}

BI = \frac{100 \times (X - 0.31)}{0.17}

X = \frac{a^{*} + 1.75 L^{*}}{5.645 L^{*} + a^{*} - 0.3012 b^{*}}

Δ E = \sqrt{{((), L^{*} goodbreak- {L_{0}}^{*})}^{2} + {((), a^{*} goodbreak- {a_{0}}^{*})}^{2} + {((), b^{*} goodbreak- {b_{0}}^{*})}^{2}}

where L 0 *, a 0 *, and b 0 * are denoted as the color values of the primary fresh products, Also, L *, a *, and b * values are defined as the color values of the dry products.…”

Section: Methodsmentioning

confidence: 99%

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Akhoundzadeh Yamchi,

Hosainpour,

Hassanpour

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The Charring of banana at 0.55kW implies the poor nutritional quality of banana. As most nutritional compounds are sensitive in nature [34]. Time taken to dry banana at 0.35 kW is 38 min, at 0.45kW is 36 mins and at 0.55 kW, 34 mins.…”

Section: Effect Of Hot Air Assisted Microwave Drying On Bananamentioning

confidence: 99%

Hot air assisted Microwave Drying on Moringa leaves, Spinach leaves, Lemongrass, Banana, and Ginger: Drying Characteristics and Antioxidant Activity

Deivasigamani,

Kavivarshini

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Moringa leaves, spinach, lemongrass, banana, and ginger have various bioactive phytochemicals, micronutrients, and health-improving pharmacological effects. The main objective of the present study is to dry moringa leaves, spinach, lemongrass, banana, and ginger using a hot air-assisted microwave drier and the effect of microwave power on activation energy, effective moisture diffusivity, drying rate, and antioxidant activity. The hot air temperature is maintained at 50°C with airflow rate is 2 m/s. For moringa leaves, spinach, lemongrass, and ginger, 0.2, 0.4, 0.6 kW microwave power was used. But for banana, 0.35, 0.45, 0.55 kW microwave power was used. Nine drying models were used to validate the experimental data obtained during drying. To get the best fit model, MATLAB software version 11 was used. At 0.6 kW microwave power, effective moisture diffusivity, drying rate, and antioxidant activity increased while activation energy and drying time decreased. The study result revealed that the samples dried at 0.6 kW for moringa leaves, spinach, ginger, lemongrass and 0.35kW for banana showed the highest antioxidant activity. From the result, the study concluded that hot air-assisted microwave drying can be used for drying moringa leaves, spinach, lemongrass, banana, and ginger.

show abstract

Solar drying of peppermint leave: Thermal characteristics, drying kinetics, and quality assessment

Kant

Kushwah

Kumar

et al. 2023

Journal of Stored Products Research

View full text Add to dashboard Cite

Drying kinetics, performance, and quality assessment for banana slices using heat pump–assisted drying system (HPADS)

Cited by 6 publications

References 31 publications

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Hot air assisted Microwave Drying on Moringa leaves, Spinach leaves, Lemongrass, Banana, and Ginger: Drying Characteristics and Antioxidant Activity

Solar drying of peppermint leave: Thermal characteristics, drying kinetics, and quality assessment

Contact Info

Product

Resources

About