Experimental and theoretical investigation of hot air- infrared thin layer drying of corn in a fixed and vibratory bed dryer

Rahmanian‐Koushkaki, Hossein; Moghadami, A. Nourmohamadi; Zare, Dariush; Karimi, Gholamreza

doi:10.1016/j.eaef.2017.01.004

Cited by 16 publications

(11 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…An increase in IR intensity reduced the drying time in anchovy fish (Dongbang & Matthujak, 2013), shiitake mushroom (Kantrong et al, 2014), pistachio nuts (Chayjan, Bahrabad, & Rahimi Sardari, 2014), sweet potato slices (Onwude et al, 2018a, 2018b), kiwifruit slice (Sadeghi et al, 2019b), and black mulberry (Doymaz & Kipcak, 2019) drying using IR. An inverse relationship is reported between drying temperature and drying time during IR drying of taegeuk ginseng (Ning & Han, 2013), mushroom slice (Darvishi et al, 2013), potato (Ruhanian & Movagharnejad, 2016), kiwifruit (M. C. Zeng et al, 2014), red ginseng (Ning et al, 2015), Flos lonicerae (Y. Liu et al, 2015), corn (Rahmanian‐Koushkaki et al, 2017), hazelnut kernel (Ghavidelan & Chayjan, 2017), and kiwifruit (Y. Zeng et al, 2019). This is due to the acceleration of dehydration process at higher temperatures.…”

Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingmentioning

confidence: 99%

“…Higher intensity might have increased the molecular vibration, rotation and electronic states of atom which leads to increased temperature and vapor pressure of samples thus increased the diffusion of moisture toward sample surface. Similar results reported in IR drying of whole longan (Nuthong et al, 2011), sour cherry (Chayjan, Kaveh, & Khayati, 2014), kiwifruit (M. C. Zeng et al, 2014), terebinth fruit (Kaveh & Chayjan, 2014), potato (Ruhanian & Movagharnejad, 2016), melon slice (Aktas et al, 2016), pumpkin slice (Ghaboos et al, 2016), peppermint leaves (Ashtiani et al, 2017), apricot (Kayran & Doymaz, 2017), corn (Rahmanian‐Koushkaki et al, 2017), button mushroom slices (Salehi et al, 2017), kiwifruit (Aidani et al, 2017), hazelnut kernel (Ghavidelan & Chayjan, 2017), sweet potato slice (Onwude et al, 2018a, 2018b), lemon slice (Salehi & Kashaninejad, 2018a), grape fruit slice (Salehi & Kashaninejad, 2018b), terebinth fruit (Kaveh et al, 2018), apricot pomace (Kayran & Doymaz, 2019), and dill leaves (Tezcan et al (2021). Doymaz and Kipcak (2019) described the effect of IR power ( p ) on D eff values of black mulberry by the following equation:

D_{eff} = 5 \times 10^{- 10} p - 6 \times 10^{- 10}, R^{2} = 0.9864 .

…”

Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingmentioning

confidence: 99%

“…IR drying has been considered as an alternative drying method for various food materials during the last decade. Many laboratory scale and experimental purpose IR and IR‐assisted dryers were developed and the performance of dryers was investigated using various food products (El‐Mesery & Mwithiga, 2015; Hebbar et al, 2004; Jeevarathinam et al, 2021; Mihindukulasuriya & Jayasuriya, 2015; Onwude, Hashim, Abdan, Janius, & Chen, 2019; Rahmanian‐Koushkaki, Nourmohamadi‐Moghadami, Zare, & Karimi, 2017; Sadin, Chegini, & Khodadadi, 2014; Tirawanichakul, Phatthalung, & Tirawanichakul, 2008). A proper drier design requires a knowledge of the characteristics of the material to be dried and the possible combination of process factors to achieve optimum results in terms of the drying and quality attributes of the dried material.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Drying kinetics of food materials in infrared radiation drying: A review

Delfiya

Prashob

Murali

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IRvacuum, IR-microwave, and vibration aided IR-dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality.IR and IR-assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR-assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials.

show abstract

Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingmentioning

confidence: 99%

D_{eff} = 5 \times 10^{- 10} p - 6 \times 10^{- 10}, R^{2} = 0.9864 .

…”

Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Drying kinetics of food materials in infrared radiation drying: A review

Delfiya

Prashob

Murali

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Researchers have, previously, conducted a series of studies on corn drying. Nourmohamadi-Moghadami et al [21] studied the drying behavior of corn in a hot air-infrared dryer. They reported on the effects of inlet air temperature, infrared radiation intensity, and modes of the drying bed on moisture variation during drying process.…”

Section: Introductionmentioning

confidence: 99%

Microwave Drying Characteristics and Drying Quality Analysis of Corn in China

Liu

et al. 2021

Processes

View full text Add to dashboard Cite

To identify the microwave drying characteristics of corn, microwave drying tests were conducted on corn. By taking the moisture content, drying rate, and drying temperature as indices, this research revealed the effects of different microwave powers and loads on the microwave drying characteristics of corn. Moreover, energy consumption and quality of dried corn were analysed under different drying conditions. The results demonstrate that microwave drying has significant energy-saving effects. The energy consumption by microwave drying is less than 0.3 times that used by electrothermal drying under the same load. Both microwave power and load exert significant influences on drying characteristics. Higher microwave power results in a greater average drying rate, wherein shorter periods of time are required to reach the maximum drying rate and higher temperatures of the corn. However, the load shows the opposite tendency. The smaller the load, the higher the temperature of the corn in the early stage of drying. However, as drying continues, the temperature curve changes significantly, and the temperature rises with the increase in load in the later stage of drying. In consideration of energy consumption and dried quality, the load of corn should be increased as appropriate, and the microwave intensity should be limited to no higher than 0.7 W/g in the experiment.

show abstract

“…Microwave dryer has many advantages including high drying rate, high energy efficiency, higher quality for the product, and efficient use of space (Nistor, Seremet (Ceclu), Andronoiu, Rudi, and Botez, 2017;Tham, Ng, Ong, Hii, & Law, 2018). Recently, more attention has been paid to the use of combined drying systems such as hot air-microwave (Ashtiani, Sturm, & Nasirahmadi, 2018;Wang et al, 2018), convective-infrared (Nourmohamadi-Moghadami, Rahmanian-Koushkaki, Zare, & Karimi, 2017;Onwude, Hashim, Abdan, Janius, & Chen, 2018), and microwave vacuum (Ambros, Foerst, & Kulozik, 2018;Zielinska & Michalska, 2018), ultrasonic-convection-microwave (Szadzinska, Łechtanska, Kowalski, & Stasiak, 2017), convective infrared microwave (Kaveh, Abbaspour-Gilandeh, Chayjan, Taghinezhad, & Mohammadigol, 2018) due to the fact that those systems increase evaporation rate and reduce drying time as well as drying temperature.…”

Section: Introductionmentioning

confidence: 99%

The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

Abbaspour‐Gilandeh

Kaveh

Jahanbakhshi

2019

J Food Process Preserv

View full text Add to dashboard Cite

In this study, the drying kinetics of walnuts was investigated including specific energy consumption (SEC), shrinkage, and walnut kernels' color in two dryers, namely ultrasonic‐convection (US‐CON) and ultrasonic‐microwave (US‐MIC). To carry out this study, walnut samples were dried at three MIC powers (270, 450, and 630 W), three input air temperatures (40, 55, and 70°C) and four duration of ultrasonic pre‐treatment (0 min (control sample), 10, 20, and 40 min). Fifteen mathematical models were used to describe the walnuts' moisture ratio. The results showed that the Midilli et al. model was the best model for describing the process of drying walnuts in US‐CON and US‐MIC dryers. Effective moisture diffusivity (Deff) values were calculated to be between 2.77 × 10–9 and 5.56 × 10–9 m2/s for the US‐CON dryer and 3.12 × 10–9 to 8.99 × 10–9 m2/s for the US‐MIC dryer. The lowest rates of color change were observed in the US‐MIC dryer at the lowest microwave power and the lowest duration of ultrasonic pre‐treatment. The lowest SEC for the US‐CON dryer was 19.52 kWh/kg, and it was 15.90 kWh/kg for the US‐MIC dryer. The highest rate of shrinkage was 14.21%, which was seen in the US‐CON dryer at the air temperature of 70°C and the duration of ultrasonic pre‐treatment of 40 min. According to the results, the best quality of walnut with the lowest changes of color and shrinkage in the microwave dryer was calculated at microwave power 270 W and control sample. Practical applications Drying foods and agricultural products using microwave dryers is a relatively cheap method and has attracted the attention of many researchers today. Also, numerous studies have been conducted on drying agricultural products through microwave and convection dryers with ultrasound pre‐treatment. The result of this study could be applied for gathering comprehensive information regarding the drying process (kinetic, Deff, Ea, and SEC) as well as the qualitative properties (color and shrinkage) of walnut kernels dried using the microwave and convective hot air dryers accompanied by ultrasound pre‐treatment.

show abstract

Experimental and theoretical investigation of hot air- infrared thin layer drying of corn in a fixed and vibratory bed dryer

Cited by 16 publications

References 19 publications

Drying kinetics of food materials in infrared radiation drying: A review

Drying kinetics of food materials in infrared radiation drying: A review

Microwave Drying Characteristics and Drying Quality Analysis of Corn in China

The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

Contact Info

Product

Resources

About