Effect of Pretreatments on Drying and Rehydration Kinetics and Color of Sweet Potato Slices

Singh, Sukhcharn; Raina, C. S.; Bawa, A. S.; Saxena, D.C.

doi:10.1080/07373930600952834

Cited by 88 publications

(65 citation statements)

References 15 publications

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“…The constant rate drying period was not observed owing to very high initial water content and drying took place in the falling rate period. This result was in agreement with previous studies on drying of foods (Akpinar et al 2004;Ghodake et al 2006;Singh et al 2006;Kaya et al 2007;Sobukola et al 2007). It showed that diffusion was the most likely physical mechanism governing moisture movement in aonla shreds.…”

Section: Drying Characteristics Of Aonla Shredssupporting

confidence: 83%

Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds

et al. 2012

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The effect of hot water blanching treatment on thin layer drying kinetics of aonla shreds was studied at drying air temperatures of 50, 55 and 60°C with the air velocity of 1.2 m/s. The drying time decreased with the increase in air temperature and blanching. The drying process was observed in falling rate. Drying after blanching reduced the vitamin C content of aonla shreds by 69.36% whereas it decreased by 27.78% in unblanched shreds. Eight commonly used mathematical models were evaluated to predict the drying behavior of aonla shreds. The Midilli model described the drying behaviour of unblanched aonla shreds at all temperatures better than other models whereas two-term model described the drying kinetics of blanched aonla shreds satisfactorily. The effective diffusivities of the unblanched and blanched aonla shreds were determined using Fick's law of diffusion. The activation energy was found to be 47.21 kJ/mol for unblanched and 43.98 kJ/mol for blanched aonla shreds.

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Section: Drying Characteristics Of Aonla Shredssupporting

confidence: 83%

Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds

et al. 2012

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“…4), because the heat applied during drying increased both hydration of the starch and elasticity of the cell walls, thereby increasing the water-holding capacity. A maximum rehydration capacity (0.819±0.013) was obtained for the experiment performed at 100°C, 4.5 m/s and 400 W. Rehydration ratio at high microwave power and low air velocity improves rehydration due to the effect of temperature on cell wall and tissue (Singh et al 2006;Doymaz and Ismail 2011). This can be explained by the high internal pressure produced by microwave heating which can cause structure of soybean kernels to expand.…”

Section: Rehydration Capacitymentioning

confidence: 76%

Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

2014

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Moisture content of soybean kernel at harvest time is too high for storage, and needs to be reduced. In this research, drying characteristics, quality and energy requirement for microwave-fluidized bed drying of soybean kernels were studied. The results showed that air temperature (80-140°C), velocity (1.8-4.5 m/s) and microwave power (200-500 W) significantly influenced drying time, moisture diffusivity, rehydration capacity, cracking, and specific energy consumption (P≤0.05). Among the applied models, Page's model has the best performance to estimate the microwavefluidized bed drying behavior of the soybean kernels. Moisture diffusivity values increased (6.25×10 −10 to 42.14×10 -10 m 2 /s) as the air velocity decreased and air temperature and microwave power increased. Activation energy was foundto be between 3.33 and 17.70 kJ/mol. Minimum cracking percentage of soybean kernels (12.96 %) was obtained at 80°C, 1.8 m/s and 200 W treatments. The increase in microwave power and decrease in air velocity level decreased the rehydration capacity. Specific energy consumption varied from 50.94 to 338.76 MJ/kg water and the lowest specific energy consumption were obtained at 80°C, 4.5 m/s and 500 W.

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“…The rehydration ratio at high microwave power improves rehydration due to the effect of temperature on cell wall and tissue (Singh et al 2006;Doymaz and Ismail 2011). This can be explained by the high internal pressure produced by microwave heating, which can cause the structure of soybean seeds to expand.…”

Section: Quality Aspectsmentioning

confidence: 99%

Quality, Performance Analysis, Mass Transfer Parameters and Modeling of Drying Kinetics of Soybean

Darvishi

2017

Braz. J. Chem. Eng.

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-Different aspects of soybean drying such as energy and exergy analyses, quality, mass transfer parameters, and modeling of drying kinetics were investigated in a microwave dryer. Results showed that energy and exergy efficiency increased with increasing microwave power, while values of energy efficiency (33.70 to 66.0%) were higher than exergy efficiency ( m/s, respectively. The activation energy was found to be 4.98 W/g for a diffusion model and 5.33 W/g for a mass transfer model. Among the models, the Page model was found to best describe the drying behavior of soybean.

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Effect of Pretreatments on Drying and Rehydration Kinetics and Color of Sweet Potato Slices

Cited by 88 publications

References 15 publications

Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds

Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds

Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

Quality, Performance Analysis, Mass Transfer Parameters and Modeling of Drying Kinetics of Soybean

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