Energy efficiency and moisture diffusivity of apple slices during convective drying

Beigi, Mohsen

doi:10.1590/1678-457x.0068

Cited by 97 publications

(91 citation statements)

References 24 publications

(30 reference statements)

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“…The total energy ( E t ) and specific energy requirements ( E kg ) for drying 1800 g batch of tomato samples of varying slice thicknesses, drying air temperatures and air velocities were measured by the Arduino microprocessor and calibrated using Equations (1) and (2):

E_{t} = A_{s} \cdot V \cdot ρ_{a} \cdot C_{italicpa} \cdot Δ T \cdot D_{d}

E_{italickg} = \frac{E_{t}}{W_{o}}

…”

Section: Methodsmentioning

confidence: 99%

“…The plot of moisture ratio (MR) with drying time was used to represent the experimental data of the studied sliced tomato batch samples, since the initial value for MR = 1 for each of the experiments, the drying process of tomato slices in a hybrid solar dryer will be better explained by MR‐curves than moisture content curves . MR for tomato was calculated from Equation (3) as:

MR = (\frac{M_{t} - M_{e}}{M_{o} - M_{e}}) = e^{- kt}

…”

Section: Methodsmentioning

confidence: 99%

“…Its rapid growth in both domestic and international markets has much it being used for convenience food preparation . To preserve tomato in dried form for market availability out of season, it undergoes dehydration process, which is characterized with high energy demand, because of decreased energy efficiency of convective crop dryers (with regards to other forms of artificial dryers), low thermal conductivity during the falling rate drying period . This impedes heat transfer by convection to food matrix with high latent heat capacity of evaporated water .…”

Section: Introductionmentioning

confidence: 99%

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Influence of process parameters on the energy requirements and dried sliced tomato quality

Nwakuba

Chukwuezie

Asonye

et al. 2020

Engineering Reports

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This study presents the effects of process parameters on the energy demand for drying and quality indices of dried tomato slices. The experiment was designed and analyzed with the Box‐Behnken method of Design Expert and conducted for drying 1800 g batch of a local variety of tomatoes with a solar‐electric dryer. The study examined the impact of varying process parameters: air temperature (50°C, 60°C, and 70°C), sample thicknesses (10, 15, and 20 mm), and air velocities (1.0, 1.5, and 2.0 ms−1) on the total and specific energy requirements, drying time, lycopene content, ascorbic acid, nonenzymatic browning index, brightness, and ratio of redness to yellowness of dried tomato samples, with emphasis on process optimization and drying time. The prediction of the optimal process condition is obtained using the desirability index technique. The results obtained show that the total and specific energy requirements for a batch of tomato varied from 7.82 to 125.48 kJ h and 6.70 to 179.83 kJ h g−1. The results of the analysis of variance (ANOVA) indicate that all the studied process parameters were significant with P > .05; with the maximum (40.21%) and minimum (19.82%) percent energy contribution by air temperature and air velocity, respectively. The energy of activation varies between 20.26 and 39.35 kJ mol−1. At the optimum process conditions of 57.28°C, 14.08 mm, and 1.3 ms−1, the specific energy requirements, lycopene content, ascorbic acid content, nonenzymatic browning index, brightness, redness to yellowness ratio, and drying duration are obtained as 103.313 ± 2.35 kW h kg−1, 58.7 ± 2.19 mg/100 mg dry matter, 2.9 ± 0.26 mg/g, 0.51 ± 0.033 absorbance unit, 60.074 ± 1.44, 0.77 ± 0.021, and 61.88 ± 8.93 minutes, respectively. The results of the study are of immense benefit to the food drying industry, as it provides food industries with improved drying parameters for enhancing dried tomato quality, as well as increasing dryer energy efficiency and cost‐effectiveness. Sugestions on prospects for further studies were given.

show abstract

E_{t} = A_{s} \cdot V \cdot ρ_{a} \cdot C_{italicpa} \cdot Δ T \cdot D_{d}

E_{italickg} = \frac{E_{t}}{W_{o}}

…”

Section: Methodsmentioning

confidence: 99%

MR = (\frac{M_{t} - M_{e}}{M_{o} - M_{e}}) = e^{- kt}

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of process parameters on the energy requirements and dried sliced tomato quality

Nwakuba

Chukwuezie

Asonye

et al. 2020

Engineering Reports

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show abstract

“…This methods have been reported and can change undesirable physical and chemical properties of product [19,20]. It can be resulted that drying cause the loss of some nutritional and other quality factors [21].…”

Section: Introductionmentioning

confidence: 99%

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

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“…Drying aims to reduce microbiological activity and to improve the stability of moist materials with removal of moisture content until desired level by introduction of heat [7,8,9]. So, it can provide longer shelf-life, easy to storage and distribution [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of blanching-brine-calcium pretreatment on red chili pepper drying

Arifin

Djaeni

Utari

2018

MATEC Web of Conferences

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Abstract. The red chili pepper drying aims to remove moisture content up to 11% (wet basis). Dried chilies can be easy to distribute and have longer shelf life because it can be protected from decaying by enzymatic and microbial activity. Pretreatment in drying is one of alternative to decrease drying time. This present study was carried out on effect of blanchingbrine-calcium pretreatment toward drying kinetics in chili. In this case, chili provided from the local market was pretreated with blanching, dehydrated osmotic with brine, calcium dipping pretreatment and combination of them. The chili products were dried in tray dryer at 40 o C, 50 o C, 60 o C and 70 o C for 8 hours afterward. Result showed that Lewis model is suitable drying model. The blanching-brine-calcium pretreated chili can be well and faster dried with activation energy was 36.4290 kJ/mol and k 0 was 7.8712. At 70 o C, red chili pepper needed 6.467 hours to dry. Thus, the blanching-brine-calcium pretreatment can be potential to reduce the energy cost for drying as well as retain the quality.

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Energy efficiency and moisture diffusivity of apple slices during convective drying

Cited by 97 publications

References 24 publications

Influence of process parameters on the energy requirements and dried sliced tomato quality

Influence of process parameters on the energy requirements and dried sliced tomato quality

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Effect of blanching-brine-calcium pretreatment on red chili pepper drying

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