Effect of drying temperature on the rheological characteristics of dried seedless grapes

Azzouz, Soufien; Hermassi, I.; Toujani, Mohsen; Belghith, Abdelfettah

doi:10.1016/j.fbp.2016.07.002

Cited by 15 publications

(14 citation statements)

References 26 publications

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“…According to the results of nonlinear regression of desorption isotherms of the grape, the three parameters GAB model gives the best fit of the experimental data (Azzouz et al, ; Maroulis, Tsami, & Marinos‐Kouris, ):

X_{é q} = \frac{X_{m} C K a_{w}}{(|, 1 - K a_{w}) (|, 1 - K a_{w} + C K a_{w})}

…”

Section: Resultsmentioning

confidence: 99%

“…By comparison of the experimental and simulated drying kinetics, we have identified the coefficient of diffusion according to the moisture content and the temperature, from which the equation is written in the following form (Azzouz et al, ):

D (|, X, T) = 6.78 10^{- 5} normale normalx normalp (|, - \frac{34,87}{R \times true(T + 273 true)}) * normale normalx normalp true((|, 0,008 (|, T + 273) - 2.499) X true)

…”

Section: Resultsmentioning

confidence: 99%

“…They showed that the use of convective boundary condition fits better with their experimental results. Azzouz, Hermassi, Toujani, and Belghith (2016), determined the mass diffusion coefficient using Fick's law-based model. They also identified the rheological characteristics of dried seedless grapes namely the function of relaxation and Young's modulus.…”

Section: Introductionmentioning

confidence: 99%

“…Coefficients of the GAB equation at different temperatures Water diffusivity of Sultana grapes By comparison of the experimental and simulated drying kinetics, we have identified the coefficient of diffusion according to the moisture content and the temperature, from which the equation is written in the following form(Azzouz et al, 2016):…”

mentioning

confidence: 99%

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The convective drying of grape seeds: Effect of shrinkage on heat and mass transfer

Azzouz

Hermassi

Chouikh

et al. 2017

J Food Process Engineering

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Detailed knowledge of thermal, hydric and mechanical phenomena within a product during drying helps decrease energy costs by reducing the exposure time and improve product quality by respecting the severe standards requirements. In this context, we simulate the spatiotemporal behavior of a highly deformable product saturated with water during convective drying. The numerical simulation of heat and mass transfer states consists of solving the full conductive solid phase conservation equation, the convecto‐diffusive conservation equation of the liquid water together with the energy equation. These equations are coupled by the solid phase contraction rate due to water removal, which represents the shrinkage. The thermo‐physical properties of the considered product, grape in our case, were determined from characterization experiments. Measurement series were carried out in a laboratory‐drying loop and the obtained numerical results are found to be in good agreement with the experimental ones. The simulation allows the monitoring of the time evolution of temperature and humidity inside the product for different drying conditions. At 20% relative humidity of drying air, the ideal temperature was found to be 55 °C and not 60 °C, which minimizes the cost of drying and conserves better the structure of the product. The simulation results of a deformable product can be extended to deformable foodstuffs to minimize the exposure time needed for predefined final water content. Practical applications The research of optimization of drying process of grapes led to the finding of the corresponding temperature and relative humidity of convective drying air. A proposed simulation model which takes the shrinkage of this product into account describes its behavior, gives the exposure time needed for predefined final water content. The model can be extended to other deformable products.

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X_{é q} = \frac{X_{m} C K a_{w}}{(|, 1 - K a_{w}) (|, 1 - K a_{w} + C K a_{w})}

…”

Section: Resultsmentioning

confidence: 99%

D (|, X, T) = 6.78 10^{- 5} normale normalx normalp (|, - \frac{34,87}{R \times true(T + 273 true)}) * normale normalx normalp true((|, 0,008 (|, T + 273) - 2.499) X true)

…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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The convective drying of grape seeds: Effect of shrinkage on heat and mass transfer

Azzouz

Hermassi

Chouikh

et al. 2017

J Food Process Engineering

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show abstract

“…Grape is the second most widely cultivated fruit in the world after the orange and it is of great commercial interest [1]. It contains large amounts of phytochemicals including phenolics, flavonoids, anthocyanins and resveratrol, which offer health benefits.…”

Section: Introductionmentioning

confidence: 99%

Effect of solar radiation on cooking/drying process of grapes using solar oven

Fito

Bailey

Castro‐Giráldez

et al. 2018

Proceedings of 21th International Drying Symposium

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Solar ovens have become a very popular technology for cooking, specially, in underdeveloped countries where access to firewood is scarce, time consuming and expensive. The benefits of solar cooking are multiple, such as saving money, as this device requires no fuel, as well as having an important impact in the environment, decreasing carbon dioxide emissions and decreasing deforestation. One challenge for food industry is to get to know the behaviour of food cooked with solar technology. The aim of this study was to model the drying process of white and red grape in solar oven using thermodynamics and spectrophotometry measurements, controlling the irradiation effect blocking the Ultraviolet radiation using a polarized vinyl film Keywords: sun radiation; thermodynamics; solar oven; drying

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Non-isothermal drying of garlic slices (Allium sativum, L.): Wave period and initial temperature of the heating/cooling effect

López‐Ortiz

Rodríguez‐Ramírez

Méndez-Lagunas

et al. 2018

Food and Bioproducts Processing

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Effect of drying temperature on the rheological characteristics of dried seedless grapes

Cited by 15 publications

References 26 publications

The convective drying of grape seeds: Effect of shrinkage on heat and mass transfer

The convective drying of grape seeds: Effect of shrinkage on heat and mass transfer

Effect of solar radiation on cooking/drying process of grapes using solar oven

Non-isothermal drying of garlic slices (Allium sativum, L.): Wave period and initial temperature of the heating/cooling effect

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