Experimental Study and Mathematical Modelling of Thin Layer Drying of Mentha Viridis by Using Indirect Solar Dryer

Touati, B.; Lips, B.; Benyoucef, B.; Virgone, Joseph; Jamali, A.; Kouhila, M.

doi:10.1615/ichmt.2008.cht.780

Cited by 2 publications

(3 citation statements)

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“…It is therefore clear that temperature influences the drying process (figure 6). The results of our experiments are in agreement with those mentioned in several works in which the authors also observed a decrease in the water content profile during drying [1,3,42,[57][58][59]62].…”

Section: Analysis Of the Drying Processsupporting

confidence: 92%

“…This influence is more important as the temperature increases, which leads to a decrease in the water content of the product. Similar observations have been obtained by [42,57,58]. For a constant drying air velocity equal to 0.66 m.s −1 , temperatures of 55 °C, 60 °C, 65 °C and 70 °C were set respectively for different trials and the following drying times were observed 1266, 911, 838 and 672 min for reaching 11% moisture content in tomato.…”

Section: Influence Of Temperaturesupporting

confidence: 77%

“…During the drying process, heat and mass are transferred simultaneously [57]. The various tests carried out in our study show that the temperature influences the drying kinetics.…”

Section: Influence Of Temperaturementioning

confidence: 67%

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Use of a forced convection solar dryer for the reduction of post-harvest losses: case of the ‘akikon’ tomato variety in benin (West Africa)

Vitouley,

Hounsokou,

Kouchadé

et al. 2024

Environ. Res. Commun.

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The local variety tomato (Lycopercicum esculentum Mill) named "akikon" is one of the most consumed and widely cultivated fruiting vegetables in Benin Republic. In this work, we designed and built a dryer usable for limiting the frequent losses of the produced tomatoes. This paper analyzes the first results, obtained from the different experiments carried out with the developed dryer, in a context of forced convection. The results showed that increasing the temperature resulted in a shorter drying time and a brighter colour of the dried tomato. However, the temperature has no influence on the smell of the dried tomato. After a storage time of about 7-8 months, a colour of the dried product has changed from red to red-brown, indicating that the storage method still needs to be improved.

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Section: Analysis Of the Drying Processsupporting

confidence: 92%

Section: Influence Of Temperaturesupporting

confidence: 77%

See 1 more Smart Citation

Use of a forced convection solar dryer for the reduction of post-harvest losses: case of the ‘akikon’ tomato variety in benin (West Africa)

Vitouley,

Hounsokou,

Kouchadé

et al. 2024

Environ. Res. Commun.

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Evaluation of Enzymatic Pectin Extraction by a Recombinant Polygalacturonase (PGI) From Apples and Pears Pomace of Argentinean Production and Characterization of the Extracted Pectin

Franchi

Marzialetti²,

Pose³

et al. 2014

J Food Process Technol

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Argentina produces, annually, 1.8 million tons of pome fruit, distributed almost equally between apple and pear. These fruits, produced in the High Valley of Río Negro are already a registered brand in the world of fruit. Aspergillus kawachii produces an acidic polygalacturonase (PGase) called PGI that has attracted considerable interest because of its potential use in the food industry, particularly those involving fruit production in this region (such as pectin extraction). The enzyme was cloned and expressed in Saccharomyces cerevisiae. The objective of this work was to evaluate the use of PG1 in the enzymatic pectin extraction from apples and pears pomace. Characterization of the extracted pectin was also done. The performance of PGI extraction process was compared to the traditional chemical extraction process and to the enzymatic extraction with commercial enzymes. The esterification degree and the content of uronic acids from the pectin obtained were determined. In all cases, the extraction with PGI had higher yields than the chemical extraction process. Enzymatic extracted pectins exhibited an esterification degree> 50% so that they can be considered belonging to the group of high methoxylpectins. According to these results, PGI could be used to produce pectins from fruit pomaces converting these materials, currently considered wastes, into by-products of the fruit industry.

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Experimental Study and Mathematical Modelling of Thin Layer Drying of Mentha Viridis by Using Indirect Solar Dryer

Cited by 2 publications

References 0 publications

Use of a forced convection solar dryer for the reduction of post-harvest losses: case of the ‘akikon’ tomato variety in benin (West Africa)

Use of a forced convection solar dryer for the reduction of post-harvest losses: case of the ‘akikon’ tomato variety in benin (West Africa)

Evaluation of Enzymatic Pectin Extraction by a Recombinant Polygalacturonase (PGI) From Apples and Pears Pomace of Argentinean Production and Characterization of the Extracted Pectin

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