Effect of Different Predrying Treatments on Physicochemical Quality and Drying Kinetics of Twin Layer Solar Tunnel Dried Tomato (Lycopersicon esculentum L.) Slices

Dufera, Lelise Tilahun; Hofäcker, Werner; Esper, A.; Hensel, Oliver

doi:10.1155/2022/9095922

Cited by 5 publications

(5 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The theoretical model considered several assumptions, which led to a considerable number of errors. On the other hand, semi‐theoretical models incorporate experimental data into parameter considerations including product shape, conductivity, and diffusivity to enable flexibility by taking into account external resistance, which affects the product's drying qualities (Dufera et al, 2022; Richa et al, 2022). Fick's law governs the semi‐theoretical models and the solutions are studied using heat and mass transfer processes (Zhang, Hui et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…As a result, these models are easier to use, faster, more effective, and better able to predict the process. Seven commonly used models were chosen from several semi‐theoretical models to study the drying behavior of rose petals (Dufera et al, 2022). These models were fitted with MRs versus drying time for all the drying temperatures and infrared power levels.…”

Section: Methodsmentioning

confidence: 99%

“…Assuming a symmetric mass transfer to the center, uniform distribution of moisture in the sample, and low external resistance and shrinking. Fick's Equation (3) can be done in a simplified form and stated in Equation (4) (Dufera et al, 2022).

MR = \frac{8}{π^{2}} \exp (\frac{- π^{2} D_{eff}}{4 L^{2}} t)

where, D eff stand for the moisture diffusivity (m 2 /s), L stands for half the thickness of petals (m) and t stands for the drying time (s).…”

Section: Methodsmentioning

confidence: 99%

“…Drying models have been utilized in dryer design and development, drying process optimization, and product drying behavior analysis (Hao et al, 2020). In drying, moisture content measurement is important under given conditions (Temp, air velocity, and RH) and subsequent correlation with drying conditions is used to estimate model parameters (Dufera et al, 2022). The theoretical model considered several assumptions, which led to a considerable number of errors.…”

Section: Drying Kinetics and Mathematical Modelingmentioning

confidence: 99%

Section: Moisture Diffusivity (D Eff ) and Activation Energymentioning

confidence: 99%

See 4 more Smart Citations

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Aradwad

Yadav²,

Venkatesh³

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

The present study investigated the effects of infrared and forced convective air at different infrared power levels (300, 400, and 500 W) and hot air temperatures (50, 57, and 65°C) on thin layer drying of rose petals. Infrared drying requires 50%–52% less time as compared with forced convective drying. The initial and final moisture content of rose petals were 84% (w.b.) and 4.5% (w.b.) respectively. The Midilli–Kucuk model gives a superior fit for both the drying methods followed by Avhad and Marchetti, and the Page model. The zero‐order, followed by the first‐order color kinetics model gives the best fitting for L*, a*, and b* values. Moisture diffusivity was increased by infrared power (1.7308 × 10−8 to 4.1495 × 10−8 m2/s) and hot air temperature (9.3715 × 10−9 to 1.1709 × 10−8 m2/s). The activation energy obtained for rose petals in hot air dryers and infrared dryers was 51.09 kJ/mol and 6.50 kW/kg, respectively. Samples dried at 500 W infrared drying for 18 min demonstrated higher retention of color, ascorbic acid (61.03 ± 2.6 mg/100 g), and anthocyanin content (295.75 ± 65.70 mg/100 g) in the rose petals. Practical Applications Several drying techniques are available, though continuous efforts have been made to improve drying methods in terms of energy efficiency and product quality attributes. The present work has been carried out considering the dearth of information on the influence of infrared power/intensity on drying behavior and product quality of rose petals. Mass and color kinetics has been studied for a better understanding of the process along with rehydration, ascorbic acid and anthocyanin content. Our results showed that the infrared drying has significant industrial importance as it provides an efficient way to dry flowers, preserving their quality and extending their shelf life.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

MR = \frac{8}{π^{2}} \exp (\frac{- π^{2} D_{eff}}{4 L^{2}} t)

where, D eff stand for the moisture diffusivity (m 2 /s), L stands for half the thickness of petals (m) and t stands for the drying time (s).…”

Section: Methodsmentioning

confidence: 99%

Section: Drying Kinetics and Mathematical Modelingmentioning

confidence: 99%

Section: Moisture Diffusivity (D Eff ) and Activation Energymentioning

confidence: 99%

See 3 more Smart Citations

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Aradwad

Yadav²,

Venkatesh³

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

Evaluation of Low-Pressure Cold Plasma Effect on Phytonutrients, Drying and Microstructural Characteristics, and Changes in Microbial Load of Fresh and Hot-Air-Dried ‘Heidi’ Mango

Yanclo,

Sigge,

Belay

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

Alternative pre-treatment strategies before drying offer the prospect to minimize drying time, replacing the use of chemicals, and preserving quality of dried fresh products. This study explored the application of low-pressure atmospheric cold plasma (CP) for 5- and 10 min (CP5 and CP10) as pre-treatments prior to processing and hot air drying (60 °C) of ‘Heidi’ mango, while non-treated samples served as control. Changes in tissue microstructure and physicochemical properties, bioactive compounds, and microbial load were evaluated, and seven thin layer drying models were applied. Scanned electron microscope images showed that CP pre-treatments altered the tissue microstructure of dried mango slices compared to control. ‘Heidi’ mango slices with the initial moisture content of 80 ± 0.2% on a wet basis was reduced by 81% and 76% in dried CP5 and CP10 samples, respectively. Drying time was reduced by 20% for CP pre-treated samples in comparison to control samples, and the drying behavior of ‘Heidi’ mango slices was best described by the Logarithmic model (R2, 0.9999 and RMSE, 0.0122). Colour attributes were best retained by sodium metabisulphite (SMB) pre-treated samples, followed by CP5 pre-treated, which performed better than CP10 and control (p ≤ 0.05). Highest total flavanols (15.0 ± 0.4 mg CE 100 g−1) and higher total phenolics (1528.2 ± 23.6 mg GA 100 g−1) were found in CP5 pre-treated samples compared to the control (p ≤ 0.05). Lowest antioxidant activities were found in CP10 pre-treated samples compared to the control (p ≤ 0.05). CP-pretreatment and drying resulted in ≥ 2 Log reduction in microbial load on mango slices. These results demonstrate to the role players in mango value addition chain, the potential of low-pressure CP pretreatment in enhancing/maintaining the bioactive compounds, reducing drying time and microbial load.

show abstract

Recent developments in tomato drying techniques: A comprehensive review

Pravitha,

Dipika Agrahar,

Ajesh Kumar

2024

J Food Process Engineering

View full text Add to dashboard Cite

Tomatoes, a highly perishable agricultural product, are commonly dried to extend their shelf life. They serve as raw materials in various domains, including direct consumption and as key ingredients in processed foods, functional foods, and nutraceuticals. However, producing dried tomato products with quality attributes equivalent to fresh tomatoes, such as nutrient content, appearance, flavor, texture, and reconstitution properties, poses significant challenges. Several research attempts have been made to evaluate the feasibility of different drying methods for tomatoes. Solar drying, hot air drying, and spray drying are commonly employed techniques, each with its own set of advantages and disadvantages. Conventional solar drying practices often result in extended drying times and undesirable quality parameters. Hence, it is imperative to adopt enhanced solar drying techniques for the large‐scale production of dried tomato products. Additionally, hybrid‐drying approaches can be explored to achieve better quality products with reduced drying times. Pretreatments before drying can also enhance overall drying performance. Combining conventional drying with novel drying methods, precise selection of drying parameters and pretreatments are demonstrated as efficient ways to improve the drying rate while preserving food quality. Modeling the drying process is also critical for designing large‐scale dryers, selecting appropriate drying conditions, maintaining product quality, and process optimization. Therefore, this article aims to provide detailed insight into existing drying methods with their unique features and modeling approaches, which may enable professionals and scientists to choose better and optimized tomato drying method to deliver the highest quality product to consumers.Practical ApplicationsProcessing tomatoes as dried products is a potential area to explore to minimize their postharvest loss. Lack of awareness regarding how to process, what parameters to consider, and which method to employ are hurdles in adopting and popularizing dried tomato products. Hence, it is crucial to consolidate the key findings pertaining to tomato drying from various methods into a unified platform. This will provide valuable guidance to future researchers and enable consumers to make informed decisions when selecting the most suitable drying method. Therefore, this comprehensive review aims to elucidate the current practices in tomato drying, highlighting their potential benefits and limitations.

show abstract

Effect of Different Predrying Treatments on Physicochemical Quality and Drying Kinetics of Twin Layer Solar Tunnel Dried Tomato (Lycopersicon esculentum L.) Slices

Cited by 5 publications

References 37 publications

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Evaluation of Low-Pressure Cold Plasma Effect on Phytonutrients, Drying and Microstructural Characteristics, and Changes in Microbial Load of Fresh and Hot-Air-Dried ‘Heidi’ Mango

Recent developments in tomato drying techniques: A comprehensive review

Contact Info

Product

Resources

About