Drying of Tomato Using Different Methods: Comparison of Dehydration and Rehydration Kinetics

Gaware, T. J.; Sutar, Namrata; Thorat, Bhaskar N.

doi:10.1080/07373931003788759

Cited by 72 publications

(46 citation statements)

References 15 publications

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“…This is due to high amount of free moisture availability, which was easily removed in the initial stage of drying [37]. The entire drying process was occurred in falling rate period and constant rate period was found to be absent in the present drying study.…”

Section: Drying Characteristicsmentioning

confidence: 74%

Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

Deshmukh

Varma

Yoo

et al. 2014

Chinese Journal of Engineering

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Drying is a simultaneous heat and mass transfer energy intensive operation, widely used as a food preservation technique. In view of improper postharvest methods, energy constraint, and environmental impact of conventional drying methods, solar drying could be a practical, economical, and environmentally reliable alternative. In the present paper applicability of mixed mode solar cabinet dryer was investigated for drying of commercially important and export oriented ginger. Freshly harvested ginger slices were successfully dried from initial moisture content of 621.50 to 12.19% (d.b.) and their drying characteristics, quality parameters, and kinetics were evaluated. The results showed that present solar dryer could be successfully applied for drying of ginger in view of quality, reduced drying time, and zero energy requirement as compared to conventional open sun drying and convective drying techniques, respectively. Drying curves showed that drying occurred in falling rate period and no constant period was observed. The effective moisture diffusivity was determined by using Fick's second law and found to be 1.789 × 10 −9 m 2 /s. The drying data was fitted to five thin layer drying models and compared using statistical criteria. Page model was found to be most suitable to describe the drying kinetics of ginger in solar dryer under natural convection among the tested models.

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Section: Drying Characteristicsmentioning

confidence: 74%

Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

Deshmukh

Varma

Yoo

et al. 2014

Chinese Journal of Engineering

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“…The rehydration content increased significantly within the initial period, but the rate slowed down gradually. Such curves are characteristic of a diffusion-controlled process, according to the reports of Gaware, Sutar, and Thorat (2010) and Markowski and Zielinska (2011). The citric acid and natural nectarine slices exhibited an initial high rate of moisture absorption followed by slower absorption in the later stages, a characteristic moisture absorption behavior, as previously described.…”

Section: Rehydration Content Curvesmentioning

confidence: 87%

<b>Investigation of the effect of temperature and pretreatment on the rehydration capacities of dried nectarine slices

Soysal

İsmail

2017

Acta Sci. Technol.

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ABSTRACT. In this study, the effect of temperature and pretreatment on the rehydration capacity of nectarine slices dried either with pretreatment and under ambient conditions ('natural') at 50°C in a cabinet dryer was investigated. Rehydration proceeded with distilled water at three different rehydration temperatures (25, 50, and 75°C). Initial rehydration rates increased with rehydration temperature for all samples and were highest for the potassium carbonate (potas)-pretreated samples. At all rehydration temperatures, the equilibrium moisture content was highest for those pretreated with potas solution. The values of D eff varied from 2.79 to 4.32x10 -10 , 1.72 to 2.34x10 -10 , and 1.86 to 2.58x10 -10 m 2 s -1 for potassium carbonate, citric acid, and natural samples, respectively. The activation energy values were 5.65, 6.06, and 8.29 kJmol -1 for citric acid, natural, and potassium carbonate nectarine slices, respectively. The rehydration data were fitted to Peleg and first-order kinetic models: the first order kinetic model was found to be the most appropriate model for rehydration of nectarine slices.Keywords: rehydration curves, pretreatment, effective diffusivity, mathematical models.Investigação do efeito da temperatura e do pré-tratamento na capacidade de reidratação das fatias secas da nectarina Resumo. Neste estudo, investigou-se o efeito da temperatura e do pré-tratamento na capacidade de reidratação das fatias secas da nectarina. Com o pré-tratamento e sob condições ambientais (natural) a 50ºC em uma cabine secadora. A reidratação procedeu com água destilada em três temperaturas de reidratação diferentes (25, 50 e 75ºC). Os índices iniciais da reidratação aumentou com a temperatura para todas as amostras, e foram maiores quando pré-tratadas com carbonato de potássio (potas). Em todas as temperaturas de reidratação, o teor de humidade foi maior para aquelas pré-tratadas com a solução de carbonato de potássio. Os valores de D eff variaram de 2,79 para 4,32x10 -10 ; 1,.72 para 2,34x10 -10 ; e 1,86 para 2,58x10 -10 m 2 /s para carbonato de potassio, ácido cítrico e amostras naturais, respectivamente. Os valores de energia de ativação foram 5,65; 6,06 e 8,29 kJmol -1 para as fatias de nectarina, de ácido cítrico, natural, e carbonato de potássio, respectivamente. Os dados da reidratação foram adaptados para o modelo cinético de primeira ordem e para o modelo de Peleg. O modelo cinético de primeira ordem foi reconhecido por ser o modelo mais apropriado para a reidratação das fatias da nectarina.Palavras-chave: Curvas de reidratação, pré-tratamento, difusividade efetiva, modelos matemáticos.

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“…7). Initially, the drying rates were found to be faster, up to about 6 h. This was due to high amount of free moisture availability, which was easily removed in the initial stage of drying [31]. As the drying progressed, the drying rates increasingly decreased with time.…”

Section: Drying Kinetics Of Turmericmentioning

confidence: 94%

Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a solar conduction dryer

Borah

Hazarika

Khayer

2015

Information Processing in Agriculture

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Available online xxxxKeywords: Conduction Diffusivity Drying Model Moisture Simulation Solar Turmeric A B S T R A C T Drying of turmeric was carried out in a solar conduction dryer (SCD). Drying air temperature was achieved around 39-51°C for an ambient temperature in the range of 25-28°C. Moisture content from 78.65% (wb), was reduced to 6.36% (wb) and 5.50% (wb) for solid and sliced samples respectively in 12 h effective drying time. Drying curve of sliced samples showed more uniform falling in comparison to that of whole samples. The average effective moisture diffusivity was found to be 1.852 · 10 À10 m 2 s À1 for slab samples and 1.456 · 10 À10 m 2 s À1 for solid samples. Out of four models tried for simulation, Page model was found as best fitted thin layer drying model when simulation was done for all the drying data. The overall thermal efficiency of the dryer was found to be 55%. Drying of sliced rhizomes showed better drying kinetics and effective drying time could be reduced by slicing instead of drying in whole form.

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Drying of Tomato Using Different Methods: Comparison of Dehydration and Rehydration Kinetics

Cited by 72 publications

References 15 publications

Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

<b>Investigation of the effect of temperature and pretreatment on the rehydration capacities of dried nectarine slices

Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a solar conduction dryer

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