Effects of pretreatments and drying air temperature on drying behaviour of peach slice

Kingsly, Rose P.; Goyal, Raj K.; Manikantan, M. R.; Ilyas, Syeda Maryam

doi:10.1111/j.1365-2621.2006.01210.x

Cited by 195 publications

(176 citation statements)

References 36 publications

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“…. is the number of terms taken into consideration, t is time of drying (s), D eff is effective Kingsly et al (2007), the relationship simplified as follow:…”

Section: Determination Of Drying Conditionmentioning

confidence: 99%

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

et al. 2011

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This study investigated thin layer drying of squash seeds under semi fluidized and fluidized bed conditions with initial moisture content about 83. 99% (d.b.). An experimental fluidized bed dryer was also used in this study. Air temperature levels of 50, 60, 70 and 80°C were applied in drying samples. To estimate the drying kinetic of squash seed, seven mathematical models were used to fit the experimental data of thin layer drying. Among the applied models, Two-term model has the best performance to estimate the thin layer drying behavior of the squash seeds. Fick's second law in diffusion was used to determine the effective moisture diffusivity of squash seeds. The range of calculated values of effective moisture diffusivity for drying experiments were between 0.160×10 −9 and 0.551×10 −10 m 2 /s. Moisture diffusivity values decreased as the input air temperature decreased. Activation energy values were found to be between 31.94 and 34.49 kJ/mol for 50°C to 80°C, respectively. The specific energy consumption for squash seeds was calculated at the boundary of 0.783×10 6 and 2.303×10 6 kJ/kg. Increasing in drying air temperature in different bed conditions led to decrease in specific energy value. Results showed that applying the semi fluidized bed condition is more effective for convective drying of squash seeds. The aforesaid drying characteristics are useful to select the best operational point of fluidized bed dryer and to precise design of system.

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“…. is the number of terms taken into consideration, t is time of drying (s), D eff is effective Kingsly et al (2007), the relationship simplified as follow:…”

Section: Determination Of Drying Conditionmentioning

confidence: 99%

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

et al. 2011

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“…Foam-mat drying is a process that helps to preserve the nutrients of the pulp for prolonged period and immediately after dehydration; in addition, the powder can be reconstituted as juice and/or used as ingredient for the preparation of beverages and food (Kadam et al, 2010) Although there is a great interest in its comprehension, drying is still one of the least understood operations, due to the complexity of the phenomena involved in the simultaneous transfer of heat, mass and amount of movement in the solid during the process (Kingsly et al, 2007). Researchers study the drying process based on the external conditions of air, relative humidity and temperature.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of atemoya pulp

Galdino

Figueirêdo

Queiroz

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThis study was conducted in order to obtain drying curves of whole atemoya pulp through the foam-mat drying method. The suspension was prepared with whole atemoya pulp mixed with 2% of Emustab ® and 2% of Super Liga Neutra ® with mixing time of 20 min, and dried in a forced-air oven at different temperatures (60; 70 and 80 °C) and thicknesses of the foam layer (0.5, 1.0 and 1.5 cm). The drying rate curves were plotted against the water content ratio and the semi-theoretical models of Henderson & Pabis, Page and Midilli were used. All tested models showed coefficient of determination (R 2 ) above 0.993, and the Midilli model showed the best fit for all conditions. Drying curves were affected by temperature and layer thickness. Cinética de secagem de polpa de atemoia R E S U M OEste trabalho foi desenvolvido com o objetivo de se obter curvas de secagem a partir de uma suspensão da polpa integral de atemoia através do método de secagem em camada de espuma (foam mat drying). A suspensão foi elaborada com polpa integral de atemoia e adição de 2% de Emustab ® e 2% de Super Liga Neutra ® com tempo de batimento de 20 min e desidratada em estufa com circulação de ar forçado em diferentes temperaturas (60; 70 e 80 °C) e espessuras da camada de espuma (0,5; 1,0 e 1,5 cm). As curvas de cinética de secagem foram traçadas quanto à razão de água e aplicados os modelos semiteóricos de Henderson & Pabis, Page e Midilli. Todos os modelos testados apresentaram coeficiente de determinação (R 2 ) acima de 0,993 enquanto o modelo de Midilli foi o que apresentou os melhores ajustes para todas as condições. As curvas de secagem foram influenciadas pela temperatura e pela espessura da camada.

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“…by some investigators (Diamante and Munro 1993;Doymaz 2005;Kingsly et al 2007;Akpinar 2008) because of the continuous fluctuation of relative humidity of the drying air during sun drying. Drying curves were fitted to 12 thin-layer drying models, which are widely used in the scientific literature to describe the kinetics of the drying process.…”

Section: Mathematical Modeling Of Drying Curvesmentioning

confidence: 99%

“…For quality fit, R 2 value should be higher and P, χ 2 and RMSE values should be lower (Kingsly et al 2007;Vega-Gálvez et al 2009). …”

Section: Mathematical Modeling Of Drying Curvesmentioning

confidence: 99%

“…Grapes are covered naturally with a thin-layer of wax; hence, it is necessary to increase water transport from grape berries during drying process. Dipping in hot water or the use of chemicals such as sulphur, potassium meta bisulphide (KMS), potassium hydroxide (KOH), sodium hydroxide (NaOH), potassium carbonate (K 2 CO 3 ), and ethyl or methyl oleate emulsions are some of pretreatments widely used for fruit drying to increase drying rate and improve the colour quality of products (Mahmutoglu et al 1996;Di Matteo et al 2000;Kingsly et al 2007;Serratosa et al 2008;Bingol et al 2008;Shi et al 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sun drying of seedless and seeded grapes

Doymaz

2011

J Food Sci Technol

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In this study, sun drying behaviour of seedless and seeded grapes was investigated. The drying study showed that the times taken for drying of seedless and seeded grapes of berry size of 1.72 cm and 2.20 cm thicknesses from the initial moisture contents of 78.2% and 79.5% (w.b.) to final moisture content of around 22% (w.b.) were 176 and 228 h in open sun drying, respectively. The drying data were fitted to 12 thin-layer drying models. The performance of these models were compared using the determination of coefficient (R 2 ), mean relative percent error (P), reduced chi-square (χ 2 ) and root mean square error (RMSE) between the observed and predicted moisture ratios. The results showed that Midilli et al. model was found to satisfactorily describe the sun drying curves of seedless and seeded grapes. The effective moisture diffusivity values were estimated from Fick's diffusion model by 1.02×10 −11 and 1.66×10 −11 m 2 /s for seeded and seedless grapes.

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Effects of pretreatments and drying air temperature on drying behaviour of peach slice

Cited by 195 publications

References 36 publications

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

Drying kinetics of atemoya pulp

Sun drying of seedless and seeded grapes

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