Effects of Valorization Processes on Energy Analyzes and Physico-Chemical Properties of Produced Powder from Pumpkin Waste

Taşova, Muhammed; Öcalan, Osman Nuri

doi:10.1007/s12649-023-02243-z

Cited by 2 publications

(1 citation statement)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several researchers, such asZhang et al (2020),Kamble et al (2022),Kaveh et al (2023b), andLin et al (2023), have found similar results regarding the impact of drying temperature and thickness on the SEC of the drying process of different products. The value of specific energy consumption has been reported by other researchers for berberis fruit from 20.93 to 1110.07 kWh/kg(Aghbashlo et al, 2008), orange from 186.87 to 337.81 kWh/kg(Çetin, 2022), pumpkin from 88.78 to 669.70 kWh/kg(Taşova & Öcalan, 2023), bitter melon from 160 to 309 kWh/kg (AkhoundzadehYamchi et al, 2024), corn from 129.95 to 227.63 kWh/kg(Ononogbo et al, 2021), and onion from 41.28 to 82.94 kWh (…”

mentioning

confidence: 67%

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50–80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.’s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10−8 to 2.48 × 10−7 m2/s, 79.68–191.271 kWh/kg, and 5.99–7.49, respectively. The Deff of truffle slices increased with the above‐mentioned parameters of the samples. The Ea obtained was 26.62–27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48–25.28 kJ/mol, −130.47 to −122.63 J/mol °K, and 63.97–70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.

show abstract

mentioning

confidence: 67%

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Comparison of drying systems in terms of energy consumption, effective mass diffusion, exergy efficiency and improvement-sustainability index in the valorizations of waste tomatoes by thermal processes

TAŞOVA,

DURSUN,

BAYRAM

2024

Preprint

Self Cite

View full text Add to dashboard Cite

In this study, the effect of carrier agent added at the rates of 5% and 10% to tomatoes with physical defects that have no market value and the effects of convective (CD), vacuum (VD), hybrid (HD), temperature controlled microwave (MTCM) methods on the energy parameters of powder production processes were investigated. The products reached their final moisture values in the shortest time with the MTCM method and in the longest time with the CD method. Effective moisture diffusion varied between 8.01x10− 8-1.97x10− 6 m2/s. It has been determined that MTCM has the lowest energy consumption. SMER values of drying processes varied between 0.0018329–0.007384 kg/kWh. SEC values ranged between 546.76-135.42 kWh/kg. Exin, Exout, Exevap, Ex-Vdryer, Ex-Vdrying, SI and IP values of drying processes are 3.65–4.54 J/s, 3.13–3.43 J/s, 10.91–14.17 kJ/kg, 2.94–3.72, 0.72–0.90, respectively. The values varied between 3.60–9.99 and 0.34–0.91. It has been observed that the VD method is more advantageous than other drying methods in terms of exergy energy values. The MTCM method was found to be more advantageous in terms of drying time and energy consumption parameters.

show abstract

Effects of Valorization Processes on Energy Analyzes and Physico-Chemical Properties of Produced Powder from Pumpkin Waste

Cited by 2 publications

References 31 publications

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Comparison of drying systems in terms of energy consumption, effective mass diffusion, exergy efficiency and improvement-sustainability index in the valorizations of waste tomatoes by thermal processes

Contact Info

Product

Resources

About