Energy and exergy analysis, drying kinetics, modeling and quality parameters of microwave-dried turmeric slices

Surendhar, A.; Sivasubramanian, V.; Vidhyeswari, D.; Deepanraj, B.

doi:10.1007/s10973-018-7791-9

Cited by 72 publications

(45 citation statements)

References 23 publications

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“…Those results for MWVD applications were in agreement with the study conducted by Bondaruk et al (2007) who observed constant rate period during vacuum‐microwave drying of potato cubes. In addition, most of the studies reported in the literature on vacuum drying of food materials exhibited similar drying kinetics as observed in our study, namely vacuum drying process followed falling rate period without observing constant rate period (Darvishi et al, 2014; Doymaz, 2011; Surendhar, Sivasubramanian, Vidhyeswari, & Deepanraj, 2018).…”

Section: Resultssupporting

confidence: 86%

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Karabacak

Acoğlu

Ömeroğlu

et al. 2020

J Food Process Engineering

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Microwave pre‐treatment for vacuum drying is a promising method in order to enhance heat and mass transfer rate. In this study, the influences of microwave pre‐treatment (90 W 30 min) on vacuum drying conducted at different combinations of drying temperature and absolute pressure (60, 70, and 80°C with 15 and 30 kPa) were investigated by evaluating the drying characteristics, rehydration capacity, and some quality attributes of orange slices. The vacuum drying treatments were carried out both with (MWVD) and without the microwave‐pretreatment (VD) at the same temperature and absolute pressure combinations. It was revealed that application of MWVD shortened the drying time of orange slices while increasing drying rate, effective moisture diffusivity and rehydration capacity. Six different semi‐theoretical mathematical models were applied, and Page, Modified Page, Logarithmic, and Lewis models were best fitted to experimental data of orange slices. It was observed that, among the different drying conditions applied in the scope of the study, VD at 80°C–15 kPa caused lowest color change (ΔE) that indicates the difference between the dried and fresh orange slices. All drying treatments caused a reduction in ascorbic acid content (AAC) (56.24–59.34%), total phenolic content (TPC) (15.92–55.79%) and total antioxidant capacity (TAC) (6.05–35.18%, 21.03–42.28%, and 54.76–69.07% for DPPH, FRAP, and CUPRAC assays, respectively) of orange slices. When MWVD and VD were compared, it was observed that MWVD caused less decrease in TPC and more in AAC and TAC. In conclusion, MWVD method is suggested as the more effective method providing lower drying time, faster drying rate, and better quality parameters of the product. Practical applications Orange including various nutrients with health beneficial effects is a perishable fruit. Therefore it is processed in to frozen, dried, canned, jam and fruit juice forms in order to increase its shelf life. Especially in seasons with overproduction, orange can be processed into dried form, and it can be turned into an alternative healthy snack with increased commercial value. In this research, drying characteristics of orange slices by microwave pre‐treated for vacuum drying were assessed with mathematical modeling. Drying conditions affected rehydration capacity, total phenolic content (TPC), total antioxidant capacity (TAC), ascorbic acid content (AAC) and color values of orange slices. Based on those outcomes, the optimum process conditions for an industrial drying application can be designed to enhance heat and mass transfer rate and to improve quality attributes of the product.

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Section: Resultssupporting

confidence: 86%

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Karabacak

Acoğlu

Ömeroğlu

et al. 2020

J Food Process Engineering

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“…Besides, mathematical modeling of drying kinetics is an effective way to understand and control the GBS drying process. Although extensive data exists in the literature concerning the energy consumption for drying of numerous agricultural commodities (Jiang et al, 2020; Motevali, Minaei, Khoshtaghaza, & Amirnejat, 2011; Nasiroglu & Kocabiyik, 2009; Osae et al, 2020; Surendhar, Sivasubramanian, Vidhyeswari, & Deepanraj, 2019; Taghinezhad & Jahanbakhshi, 2020; Wang et al, 2020), no data is available on the energy consumption, drying kinetics and mathematical modeling in different drying methods for ginkgo seeds.…”

Section: Introductionmentioning

confidence: 99%

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Boateng

Soetanto

Xiaoming

et al. 2021

J Food Process Engineering

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In this research, Ginkgo biloba L. seeds (GBS) were freeze-dried, infrared-dried, hotair dried, and pulsed-vacuum dried. A detailed analysis of their drying kinetics (drying curve, drying rate curve, effective moisture diffusivity, mathematical modeling), shrinkage and energy efficiency (specific moisture extraction, specific energy consumption), and physicochemical properties (soluble solids, total sugar, reducing sugar, ascorbic acid, phenolics, and tannins) were performed. Results showed drying methods had various effects on different indexes and were confirmed by principal component analysis. The drying process occurred in the falling-rate period. The effective moisture diffusivity values amongst various drying methods ranged from 3.5 × 10 −8 to 7.6 × 10 −8 m 2 /s, which were within the normally expected range for food materials. The exponential model best fitted the experimental results for drying with coefficient of determination (R 2 ) > .981 and root mean square error, sum of square error, and reduced chi-square closer to zero than the parabolic and inverselogarithmic (Log3p1) models. The freeze-dried GBS had the highest nutritional (statistically the same with the fresh GBS) and lower shrinkage; nevertheless, it had the lowest moisture extraction rate and the highest energy consumption. Hot-air dried GBS had the highest shrinkage and lowest nutritional retention. Infrared-dried GBS was superior with the highest non-tannic phenolic, proanthocyanidins content, effective moisture diffusivity, drying rates, and energy efficiency. The current findings indicate that infrared drying is a promising drying technology for GBS and has the potential to be applied on a commercial scale. Practical applicationGinkgo seeds (GBS) are utilized as functional food across Asia. In China, ginkgo trees' extensive cultivation has surpassed market requirements, as GBS production could reach 60,000 tons per year. Therefore, there is an urgent need to find new opportunities to take advantage of the availability and usage of GBS regardless of the season and overcome the situation that GBS usage only remains at incipient phases of home-cooked recipes. Drying is a common approach to preserve foods'.Nonetheless, there are some drawbacks to conventional drying method, such as low energy efficiency, lengthy process periods, and a decline in quality attributes.

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“…The total and specific energies for the microwave drying of banana stalk slices were 0.25 -0.37 kWh and 34.8 -51 kWh/kg, respectively. The specific energies required for microwave drying of banana stalk slices at 400 -1000 W are much higher than those of 2.72 -6.84 kWh/kg required for microwave drying of turmeric slices at 270 -900 W (Surendhar et al, 2019).…”

Section: Microwave Drying Energymentioning

confidence: 76%

“…It is far larger than those of 10. 43, 12.28, 14.19, 21.40 and 39.32 W/g reported for the microwave drying of basil leaves (Demirhan and Özbek, 2009), mint leaves (Özbek and Dadali, 2007), green pepper (Darvishi et al, 2014), microalgae paste (Agbede et al, 2020) and turmeric slices (Surendhar et al, 2019), respectively.…”

Section: Activation Energymentioning

confidence: 98%

“…Higher drying rates and shorter drying times were achieved at higher microwave power levels because the larger thermal energy generated by higher microwave energy available at elevated microwave power levels resulted in a more rapid evaporation of moisture from the banana stalk slices (Chandrasekaran, et al, 2013). Shorter drying times at higher microwave power levels have been reported for the microwave drying of spinach (Alibas Ozkan et al, 2007), mint leaves (Özbek and Dadali, 2007), basil (Demirhan and Özbek, 2009), coriander (Sarimeseli, 2011), turmeric slices (Surendhar et al, 2019) and green microalgae paste biomass (Agbede et al, 2020).…”

Section: Drying Curvesmentioning

confidence: 99%

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Microwave Drying of Banana (Musa acuminata) Stalk Biomass before Conversion to Value-added Products

Agbede

2021

LAUJOCES

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Banana stalk biomass can pose disposal, environmental and health challenges. Fortunately, this biomass can be converted to value-added products including biofuels, bioenergy, biosorbents, fibers and animal feeds. However, it is necessary to remove moisture from the fresh biomass by drying before storage and conversion processes. Conventional drying in open sun is slow and weather dependent, but higher heating rates and faster drying rates can be achieved in a microwave dryer. Hence, the microwave drying characteristic of banana stalk biomass was investigated. Banana stalks were sliced into 5 mm thick pieces and dried in a microwave oven at power levels of 400 – 1000 W, the stalk slices were weighed at interval until the mass remained constant. The effective moisture diffusivity, activation energy and energy required for drying were determined. The microwave drying data were also fitted to twelve thin layer drying mathematical models to describe the kinetics of the drying process. The drying time of banana stalk slices decreased with increasing microwave power. The drying occurred mainly in the falling rate period. The effective moisture diffusivities were 4.14 × 10-9 – 2.00 × 10-8 m2 s-1 at 400 – 1000 W. The activation energy was 122 W g-1 while the total and specific energies required for the microwave drying were 0.25 – 0.37 kWh and 34.8 – 51 kWh/kg, respectively. The Weibull model suitably described the microwave drying kinetics of banana stalk slices. The moisture present in fresh banana stalk waste biomass can be effectively and rapidly removed by microwave drying before conversion processes.

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Energy and exergy analysis, drying kinetics, modeling and quality parameters of microwave-dried turmeric slices

Cited by 72 publications

References 23 publications

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Microwave Drying of Banana (Musa acuminata) Stalk Biomass before Conversion to Value-added Products

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