Evaluation of drying models of apple (var. Ligol) dried in a fluidized bed dryer

Kaleta, Agnieszka; Górnicki, Krzysztof; Winiczenko, Radosław; Chojnacka, A.

doi:10.1016/j.enconman.2012.11.011

Cited by 98 publications

(50 citation statements)

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“…Os modelos matemáticos de Henderson e Pabis (1962), Lewis (1921) e Page (1949 são largamente adotados em processos de secagem (MEZIANE, 2011;KALETA et al, 2013).…”

Section: Introductionunclassified

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Araújo

Macedo

Vimercati

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos Foam-mat drying kinetics for acerola and adjustment of the mathematical models ResumoA acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável. Diante disto, o presente trabalho teve o objetivo de estudar a etapa de secagem da polpa de acerola em leito de espuma, além de avaliar o efeito da temperatura sobre a cinética de secagem da polpa de acerola e ajustar modelos matemáticos para descrever o processo. O experimento foi conduzido em três repetições. A espuma foi elaborada com 250 mL da polpa de acerola adicionada de 4% do agente espumante, sendo, então, espalhada uniformemente em bandejas de inox. AbstractAcerola (Malpighia emarginata DC) is a fruit rich in nutrients, especially vitamin C, but the in natura fruit is highly perishable and hence processing of the acerola pulp becomes indispensable. The aim of this paper was to study the foam mat drying process of acerola pulp to evaluate the effect of temperature on the drying kinetics of the pulp and fit mathematical models in order to describe the operation. The experiment was carried out with three repetitions. The foam was prepared with 250 mL of the pulp plus 4% of foaming agent and spread evenly in stainless steel trays. The selected drying air temperatures were 50 °C, 55 °C, 60 °C, 65 °C and 70 °C. The moisture ratios were then calculated and the Page, Henderson and Pabis and Lewis mathematical models fitted for each temperature. The Page model showed the highest determination coefficient (> 0.99) and lowest standard error for the regression at all temperatures (<0.03). The proposed generalized model presented a determination coefficient of 0.9933. The Page model and the generalized model were adequate to describe the drying process of the acerola pulp. The moisture contents of the dehydrated products were in accordance with the values established by Brazilian law. Keywords

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“…Os modelos matemáticos de Henderson e Pabis (1962), Lewis (1921) e Page (1949 são largamente adotados em processos de secagem (MEZIANE, 2011;KALETA et al, 2013).…”

Section: Introductionunclassified

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Araújo

Macedo

Vimercati

et al. 2017

Braz. J. Food Technol.

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“…Drying fruits and vegetables does not only inhibit the growth of spoilage microorganisms, but also halts the occurrence of browning and other moisture-driven deterioration reactions and thus, preserving the structure, characteristics and nutritional value of the original material (Karam et al, 2016). The drying of fruits and vegetables, more importantly, minimises losses, enhances storage stability, reduces packaging and handling requirements, and makes transportation easier and cheaper because of reduced weight and volume (Kaleta et al, 2013;Karam et al, 2016). However, traditional sun drying is often a slow process and this increases the chances of microbial contamination (Karam et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Home food drying remains popular as an alternative to canning (Wilhelm et al, 2004) in developing countries such as Lesotho, where cooling and suitable storage facilities are scarce. Fresh fruits and vegetables are highly perishable due to their high water content of about 80% (Kaleta et al, 2013;Karam et al, 2016). Drying fruits and vegetables does not only inhibit the growth of spoilage microorganisms, but also halts the occurrence of browning and other moisture-driven deterioration reactions and thus, preserving the structure, characteristics and nutritional value of the original material (Karam et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality of selected dried fruits and vegetables in Maseru, Lesotho

Victor¹,

Chatanga²,

Kwiri³

et al. 2017

Afr. J. Microbiol. Res.

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Food safety is a global issue, affecting food production and processing. The study assessed the microbiological quality of commercially dried fruits and home dried fruits and vegetables in Lesotho. Moisture content, pH and water activity of the fruits and vegetables were determined using standard methods. Nine different growth media were used for microbial evaluation. Moisture content and water activity were within World Health Organisation guidelines for dried fruits and vegetables. Fungi counts ranged from 2.0x10 2 to 8.7x10 5 CFU g -1, and dried pumpkin leaves recorded the highest. More than 45% and 38% of the samples exceeded the fungal and total aerobic counts recommended by WHO, respectively. Possible pathogens of the genera Salmonella, Shigella, Bacillus and other Enterobacteriaceae were isolated from home dried samples. Faecal coliforms were detected in 55% of the home dried food products. More than 60% of the samples recorded higher microbial levels than recommended. While half of commercially dried fruits exceeded international standards, all home dried fruits and vegetables recorded unacceptably high levels of fungal contamination. The presence of possible pathogenic organisms in these foodstuffs suggest a potential public health hazard to consumers. Sanitation and personal hygiene, especially during home-based food processing, needs improvement.

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“…Whereas, semi-theoretical models are based on the closely estimated theoretical equation and empirical depends on the experimental data. Semi-theoretical models are only valid within a given temperature, relative humidity, airflow velocity and moisture content range for which they are developed [24,25]. Empirical models describe the drying curve for the conditions of the experiments but they neglect fundamentals of the drying process and their parameters have no physical meaning [26,27].…”

Section: Methodsmentioning

confidence: 99%

Drying Kinetics and Mathematical Modeling of Casuarina Equisetifolia Wood Chips at Various Temperatures

Sridhar¹,

Madhu

2015

Period. Polytech. Chem. Eng.

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Evaluation of drying models of apple (var. Ligol) dried in a fluidized bed dryer

Cited by 98 publications

References 42 publications

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Microbiological quality of selected dried fruits and vegetables in Maseru, Lesotho

Drying Kinetics and Mathematical Modeling of Casuarina Equisetifolia Wood Chips at Various Temperatures

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