Experimental and theoretical investigation of drying kinetics of banana slices

Türkan, Burak; Etemoğlu, Akın Burak

doi:10.5505/pajes.2019.84484

Cited by 3 publications

(3 citation statements)

References 30 publications

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“…The process of thin layer drying (TLD), which is designated by one layer of sample leaves drying, is described using many mathematical models. The drying kinetics is a significant factor in determining the moisture content (MC) and time required for drying of the final product [26]. TLD kinetic models are divided into three classifications as theoretical, semi-empirical, and empirical [7], [26].…”

Section: Introductionmentioning

confidence: 99%

“…The drying kinetics is a significant factor in determining the moisture content (MC) and time required for drying of the final product [26]. TLD kinetic models are divided into three classifications as theoretical, semi-empirical, and empirical [7], [26]. In general, the models of semi-theoretical are described using Fick's law of diffusion by way of simplicity.…”

Section: Introductionmentioning

confidence: 99%

“…The models empirically derived indicate a direct correlation between MC and drying time without considering the basic principles of the drying processing. There are several TLD models in the literature for modeling and predicting the curves of drying, including Newton model, Midilli et [4], [26], [27]. Using these, the most convenient TLD kinetics model was determined for corresponds data from the experiment.…”

Section: Introductionmentioning

confidence: 99%

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Effect of microwave power on drying behavior and essential oil yield of microwave dried Eucalyptus camaldulensis Dehnh. leaves

ŞENGÜL¹,

Tosun²

2022

Pamukkale J Eng Sci

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In this study, the aim was to microwave dry Eucalyptus camaldulensis Dehnh. leaves, while evaluating the role of microwave power regarding drying behavior, drying rate, drying time, drying kinetics, moisture diffusivity, energy consumption and essential oil yield. The leaves were dried by microwave at four different power levels (180, 360, 600 and 720 W). The results found that increasing the increment power levels decreased the time for drying and increased the drying rate. To fit the experimental data, nine widely used thin layer drying kinetics models were used. The analysis of the drying curves indicated that the Page model was the most appropriate. There was a significant difference in moisture diffusivity between 2.36×10 -11 and 11.45×10 -11 m 2 /s. Increasing microwave power was led to an increase in moisture diffusivity. In accordance with the Arrhenius equation, a value of 7.4225 W/g was determined for the activation energy. In terms of specific energy consumption, the results ranged from 8.56 to 9.93 kWh/kg. When leaves were dried with a microwave power of 180 W, the maximum yield of essential oil was obtained.Bu çalışmada, Okaliptüs camaldulensis Dehnh. yapraklarının mikrodalga kurutulması bu esnada mikrodalga gücünün kuruma davranışı, kuruma hızı, kuruma süresi, kuruma kinetiği, nem diffüzivitesi, enerji tüketimi ve uçucu yağ verimi üzerindeki etkisinin değerlendirilmesi amaçlanmıştır. Yapraklar dört farklı mikrodalga güç seviyesinde (180, 360, 600 ve 720 W) kurutulmuştur. Sonuçlar, artan güç seviyelerinin kuruma süresini azalttığını ve kuruma hızının arttığını göstermiştir. Deneysel veriler, yaygın olarak kullanılan dokuz ince tabaka kurutma kinetiği modeline uydurulmuş ve Page modelinin kurutma eğrilerine uyan en iyi model olduğu bulunmuştur. Efektif nem diffüzivitesi 2.36×10 -11 -11.45×10 -11 m 2 /s aralığında bulunmuştur. Artan mikrodalga gücü, nem yayılımında bir artışa yol açmıştır. Aktivasyon enerjisi Arrhenius denklemine göre 7.4225 W/g olarak belirlenmiştir. Spesifik enerji tüketimi 8.56 ile 9.93 kWh/kg arasında değişmektedir. Maksimum uçucu yağ verimi, 180 W mikrodalga gücünde kurutulan yapraklardan elde edilmiştir.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of microwave power on drying behavior and essential oil yield of microwave dried Eucalyptus camaldulensis Dehnh. leaves

ŞENGÜL¹,

Tosun²

2022

Pamukkale J Eng Sci

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Design and an instantaneous experimental analysis of photovoltaic‐assisted heat pump dryer for agricultural applications using banana chips

Candan

Oktay

Coşkun

2021

J Food Process Engineering

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In this study, a prototype small-scale photovoltaic-assisted heat pump dryer (SSPVAHPD) has been designed for sustainable agricultural applications and tested by drying banana chips. The measurements were performed in real-time, with a data acquisition step of 1 s. This is the first study in the published literature to experimentally determine different drying performance parameters with a data acquisition step of 1 s. The same drying process was performed six times in a row under real ambient conditions to determine the actual system performance. Instantaneous energy performance of both the SSPVAHPD and the heat pump system (HPS) was investigated during the drying period. For the developed drying regime, the average coefficient of performance (COP) was calculated to be 5.338 for the HPS. The instantaneous energy efficiency of the PV system achieved an average of 9.11% and a maximum of 17% depending on solar radiation, ambient temperature, and wind speed. As a result of the experiments, the instantaneous energy efficiency of the SSPVAHPD varied between 11.82 and 95.47%, with an average of 48.46%. The instantaneous specific moisture extraction rate (SMER) under test conditions started at 16.393 kg/kWh and dropped down to 0.041 kg/kWh-an average of 0.45 kg/kWh. Practical ApplicationsThis is the first study in the literature to examine the PV-assisted drying process using instant data. In the context of renewable energy use, it has revealed important results for sustainable agricultural practices. It has been demonstrated by the tests that the system can dry with the energy obtained from the sun with high efficiency independent of the grid. In the study, it is possible to use the drying system examined for many different food products, apart from the banana product examined. Drying of perishable products in the field away from the mains may be possible with the system examined.The system can be easily used in the field by positioning it on a mobile vehicle. | INTRODUCTIONIn recent years, studies of drying systems and food preservation methods have gained importance. These systems offer a highly effective and practical protection method to reduce post-harvest losses and meet demand. In line with the importance given to agriculture, increasing energy efficiency and studies of drying systems and renewable energy-based drying systems with net zero energy use have started to attract great interest (Timurtas ¸, 2020). One of the most preferred renewable energy sources for preserving agricultural products

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Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine

Tekgül

2021

International Journal of Food Engineering

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Nectarine powder is widely used in the industries of baking and confectionery. The production of nectarine powder can be made by several drying techniques such as spray, tray, drum, freeze, and foam mat. This study was aimed to optimize the parameters of the nectarine foaming process. Besides, hot air-assisted foam-mat drying of nectarine was carried out to evaluate the effect of different temperatures (50, 60, and 70 °C) on drying kinetics, physicochemical and powder properties of nectarine powder. Factors studied were egg albumin concentration, carboxymethyl cellulose concentration, and whipping time that varied between 10 and 30% (by weight), 0.2–0.8% (by weight), and 3–5 min, respectively. Optimum conditions were determined as 30% of egg albumin, 0.8% carboxymethyl cellulose, and a whipping time of 5 min to get maximum foam expansion, high foam stability, and minimum foam density. The drying rate and effective moisture diffusivity of nectarine foam powder increased with increasing drying temperature. Carr Index and Hauser Ratio values were in the range of 32.31–47.00 and 1.48–2.00, respectively. Foamed nectarine powder dried at 70 °C had the lowest hygroscopicity value and the highest wettability value. No significant difference was found between the powders’ porosity (p > 0.05). The powders produced at 50 °C resulted in higher total phenolic, vitamin C, and carotenoid content.

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Experimental and theoretical investigation of drying kinetics of banana slices

Cited by 3 publications

References 30 publications

Effect of microwave power on drying behavior and essential oil yield of microwave dried Eucalyptus camaldulensis Dehnh. leaves

Effect of microwave power on drying behavior and essential oil yield of microwave dried Eucalyptus camaldulensis Dehnh. leaves

Design and an instantaneous experimental analysis of photovoltaic‐assisted heat pump dryer for agricultural applications using banana chips

Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine

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