Energy and exergy analyses of native cassava starch drying in a tray dryer

Aviara, N.A.; Onuoha, L. N.; Falola, Oluwakemi E.; Igbeka, J. C.

doi:10.1016/j.energy.2014.06.087

Cited by 122 publications

(99 citation statements)

References 38 publications

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“…The obtained results were good consistent with data reported by Corzo et al (2008) for Coroba slice drying, Aviara et al (2014) for cassava starch drying, lesser time required for drying of product with increase in drying and Erbay & Icier (2011) for olive leaves drying. The variation in exergy efficiency with respect to temperature is inversely to the Figure 4 Plot of lnMR against drying time at various drying air temperatures Figure 5 Effective moisture diffusivity as a function of drying air temperatures Figure 6 Plot of LnDeff against reciprocal of temperature (1/T) for estimation of activation energy energy consumption.…”

Section: Energy Consumption and Exergy Efficiencysupporting

confidence: 89%

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Ravula¹,

Munagala²,

Arepally³

et al. 2017

jebas

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The aim of the present study was to investigate the drying characteristics of pineapple at various temperatures of 55, 60, 65, 70 and 75 °C by keeping air velocity constant and best drying model was selected to describe the drying behaviour. Moreover, the energy requirement, exergy efficiency was also evaluated. Results of study revealed that the ascorbic acid content of dried pineapple was significantly reduced with increase in drying air temperatures. The effective moisture diffusivity, energy requirement and exergy efficiency during entire process of drying varied with the temperatures, in the range of 5.

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Section: Energy Consumption and Exergy Efficiencysupporting

confidence: 89%

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Ravula¹,

Munagala²,

Arepally³

et al. 2017

jebas

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“…Table 4 shows the amylose and amylopectin contents of the 19 varieties evaluated in the present study. The average proportion of 1/5 was observed, ranging from 13.29% to 29.91% for amylose and 70.09% to 86.71% for amylopectin, similar to vlues found in the literature (Aviara et al 2014;Charles et al 2005).…”

Section: Varietiessupporting

confidence: 88%

Physical-chemical characteristics of sweet cassava varieties

Teixeira

Viana

Cardoso

et al. 2017

Agraria

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In order to evaluate the physical-chemical characteristics of nineteen sweet cassava varieties (Milagrosa, Paraguai, Maragogipe, Saracura, Amarela Viçosa, IAC Guaxupé, Manteiga, Aipim Furadinho, Calombo, BRS Dourada, Rosa, Manteigão, Pão da China, BRS Gema de Ovo, Colombo, BRS Eucalipto, Cacau Branca and BRS Rosada) this study was conducted at the State University of Southwest Bahia, in Vitoria da Conquista -BA. It was evaluated the pH, soluble solids, acidity, texture, cooking time, starch, amylose, amylopectin content, protein content and ash content of roots harvested at 12 months of age. We used a completely randomized design, with 3 repetitions. The data were submitted to analysis of variance and subsequently the treatment means were grouped by the Scott-Knott procedure, a 5% probability. There were differences between all the features, except for the ash content. Observed pH near neutral results in all varieties, with the highest values found in varieties Calombo and BRS Gema de Ovo. The Milagrosa variety had a higher percentage of soluble solids and higher texture. The IAC 576-70 stood out as the texture, the cooking time, the starch content and protein content. The highest percentage of amylose and amylopectin the lowest percentage was observed in the BRS Dourada.Key words: starch; baking; Manihot esculenta Crantz; post-harvest; genetic variability Características físico-químicas de variedades de mandioca de mesa RESUMO Com objetivo de avaliar características físico-químicas de dezenove variedades de mandioca de mesa (Milagrosa, Paraguai, Maragogipe, IAC 576-70, Saracura, Amarela Viçosa, IAC Guaxupé, Manteiga, Aipim Furadinho, Calombo, BRS Dourada, Rosa, Manteigão, Pão da China, BRS Gema de Ovo, Colombo, BRS Eucalipto, Cacau Branca e BRS Rosada) foi realizado este estudo na Universidade Estadual do Sudoeste da Bahia, em Vitória da Conquista -BA. Avaliou-se o pH, sólidos solúveis, acidez titulável, textura, tempo de cozimento, teor de amido, teor de amilose, teor de amilopectina, teor de proteína e teor de cinzas de raízes colhidas aos 12 meses de idade. Utilizou-se o delineamento inteiramente casualizado, com 3 repetições. Os dados foram submetidos à análise de variância e, posteriormente, as médias dos tratamentos foram agrupadas pelo procedimento de Scott-Knott, a 5% de probabilidade. Houve diferença entre todas as características, à exceção do teor de cinzas. Observou-se resultados de pH próximos a neutralidade em todas as variedades, sendo os maiores valores encontrados nas variedades Calombo e BRS Gema de Ovo. A variedade Milagrosa apresentou maior porcentagem de sólidos solúveis e maior textura. A variedade IAC 576-70 destacou-se quanto à textura, tempo de cozimento, teor de amido e teor de proteína bruta. A maior porcentagem de amilose e a menor de amilopectina foram observadas na BRS Dourada.

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“…From the table, it is noticed that drying time decreased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s -1 , respectively. Similar results have been reported in the literature for air temperature and flow rate influences on dehydration rate for chamomile (Motevali et al, 2014), native cassava starch (Aviara et al, 2014), and potato pulp waste (Carvalho et al, 2014). Drying duration of agricultural materials can be affected by some factors such as indigenous properties, initial and final moisture contents of the product, drying method and drying conditions.…”

Section: Dehydration Characteristicssupporting

confidence: 86%

Energy efficiency and moisture diffusivity of apple slices during convective drying

Beigi

2016

Food Sci. Technol

102

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The present study aimed at investigating the influences of drying air temperature and flow rate on energy parameters and dehydration behaviour of apple slices. For this purpose, apple slices were dried in a convective dryer at air temperatures of 50, 60 and 70 °C, and air velocities of 1, 1.5 and 2 m s -1. Dehydration rate increased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s -1 , respectively. The effective moisture diffusivity was determined to be in the range of 6.75×10 . Results of data analysis showed that the maximum energy consumption (23.94 kW h) belonged to 50 °C and 2 m s -1 and the minimum (13.89 kW h) belonged to 70 °C and 1 m s -1 treatment. Energy efficiency values were in the range of 2.87-9.11%. Moreover, the results indicated that any increment in the air temperature increases thermal and drying efficiencies while any increment in the air flow rate decreases both of them.Keywords: apple; moisture diffusion; thermodynamic parameters; energy efficiency.Practical Application: Traditional drying methods pose some problems such as long drying time and dust and microbial contamination of the dried materials. Artificial drying methods should be employed to overcome these problems. In spite of some advantages for industrial dryers, energy requirement in drying technology is one of the key problems to overcome. The drying process generally consumes large amounts of energy; therefore, it is crucial to make sure of high energy efficiency and low environmental impact in this process.

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Energy and exergy analyses of native cassava starch drying in a tray dryer

Cited by 122 publications

References 38 publications

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Physical-chemical characteristics of sweet cassava varieties

Energy efficiency and moisture diffusivity of apple slices during convective drying

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