Experimental study and numerical modeling for drying grapes under solar greenhouse

Hamdi, Ilhem; Kooli, Sami; Elkhadraoui, Aymen; Azaizia, Zaineb; Fadhel, Abdelhamid; Guizani, Amenallah

doi:10.1016/j.renene.2018.05.027

Cited by 85 publications

(28 citation statements)

References 24 publications

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“…To model the moisture content, 12 thin‐layer mathematical models were used to determine the most suitable model for describing the drying behavior of nectarine slices in the hot air dryer with ultrasound pre‐treatment (Table 1). The criteria for determining the appropriate model were determination coefficient ( R 2 ), mean square deviation ( χ 2 ), and root mean square error (RMSE), which were calculated through relations (2–4) (Hamdi et al., 2018).

R^{2} = \frac{\sum_{i = 1}^{n} ({MR}_{i} ‐ {MR}_{per, i}) . \sum_{i = 1}^{n} ({MR}_{i} ‐ {MR}_{\exp, i})}{\sqrt{(][, \sum_{i = 1}^{n} {({MR}_{i} ‐ {MR}_{pre, i})}^{2}) . (][, \sum_{i = 1}^{n} {({MR}_{i} ‐ {MR}_{\exp, i})}^{2})}}

χ^{2} = \frac{{false\sum}_{i = 1}^{n} {()(, {MR}_{\exp, i} ‐ {MR}_{pre, i})}^{2}}{N ‐ n}

RMSE = \sqrt{\frac{\sum_{i = 1}^{n} {({MR}_{\exp, i} ‐ {MR}_{pre, i})}^{2}}{N}}

…”

Section: Methodsmentioning

confidence: 99%

Influence of ultrasound pre‐treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer

Jahanbakhshi

Yeganeh

Momeny

2020

J. Food Process. Preserv.

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Drying is one of the ways to reduce postharvest waste and processing in agricultural products. Drying with hot air is one of the most popular drying methods in the food industry. The purpose of this study is to investigate the effect of ultrasound and temperature on the quality and thermodynamic properties in the process of drying nectarine slices in a hot air dryer. The drying process was performed at four levels of ultrasonic pre-treatment of 0 min (control sample), 10, 20, and 40 min and three temperature levels of 50, 60, and 75°C. Experiments were performed on 5 mm thick How to cite this article: Jahanbakhshi A, Yeganeh R, Momeny M. Influence of ultrasound pre-treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer.

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R^{2} = \frac{\sum_{i = 1}^{n} ({MR}_{i} ‐ {MR}_{per, i}) . \sum_{i = 1}^{n} ({MR}_{i} ‐ {MR}_{\exp, i})}{\sqrt{(][, \sum_{i = 1}^{n} {({MR}_{i} ‐ {MR}_{pre, i})}^{2}) . (][, \sum_{i = 1}^{n} {({MR}_{i} ‐ {MR}_{\exp, i})}^{2})}}

χ^{2} = \frac{{false\sum}_{i = 1}^{n} {()(, {MR}_{\exp, i} ‐ {MR}_{pre, i})}^{2}}{N ‐ n}

RMSE = \sqrt{\frac{\sum_{i = 1}^{n} {({MR}_{\exp, i} ‐ {MR}_{pre, i})}^{2}}{N}}

…”

Section: Methodsmentioning

confidence: 99%

Influence of ultrasound pre‐treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer

Jahanbakhshi

Yeganeh

Momeny

2020

J. Food Process. Preserv.

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“…In order to model walnut moisture ratio (MR) in the process of drying through convective and microwave dryers with ultrasound pre‐treatment, well‐known models which are frequently applied in the drying processes for different agricultural products were used (Table ). Regression models for moisture ratio changes during the drying process were applied based on the three parameters of the determination coefficient ( R 2 ), Chi‐square ( χ 2 ), and Root Mean Square Error ( RMSE ) considering relations (2)–(4) to find the best model (Hamdi et al, ; Yang, Li, Tao, Luo, & Yu, ).

R^{2} = \frac{\sum_{i = 1}^{N} {()(M R_{\exp, i} - M R_{p r e, i})}^{2}}{\sum_{i = 1}^{N} {()(\frac{\sum_{i = 1}^{N} M R_{p r e, i}}{N} - M R_{p r e, i})}^{2}}

χ^{2} = \frac{\sum_{i = 1}^{N} {(M R_{\exp, i} - M R_{p r e, i})}^{2}}{N - z}

R M S E = {(][, \frac{1}{N} \sum_{i = 1}^{N} {false(M R_{p r e, i} - M R_{\exp, i} false)}^{2})}^{\frac{1}{2}}

…”

Section: Methodsmentioning

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

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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.

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“…En el caso de la humedad estas diferencias son mayores entre la zona C y las otras dos zonas, para los dos espesores de película evaluados (colector CX y CY). Esto es debido a que en estas dos zonas (A y B) el aire ha tenido el recorrido suficiente dentro del colector para alcanzar la temperatura y HR necesaria para poner en marcha los tres mecanismos de transferencia de calor que pueden darse en un colector solar (Hamdi et al, 2018). A pesar que el colector CX (1.20 x 10 -3 m) obtiene valores de humedad final más bajas que el colector CY (2.40 x 10 -3 m), se debe tener en cuenta que los valores de humedad obtenidos en CY, son suficientes para estabilizar el producto ya que se garantiza humedades menores al 12% en las zonas A y B (Goddard y Perret, 2005), considerando que la masa de producto procesado en CY es el doble que la de CX y las condiciones de humedad y temperatura del aire en los dos colectores son distintas.…”

Section: Caracterización Bromatológicaunclassified

“…Durante el tiempo del ensayo, la radiación solar presenta un leve incremento, lo cual a su vez con lleva a un aumento en temperatura y descenso en la HR. La radiación oscilo entre 345 y 910 W/m 2 , con valores mayores a los reportados en un estudio de secado solar de manzanilla (Baher et al, 2018), y similares a los de obtenidos en el secado solar de cúrcuma (Karthikeyan y Murugavelh, 2018) y secado solar de uvas (Hamdi et al, 2018).…”

Section: Variación De Las Condiciones Externas Durante El Periodo De unclassified

Efecto del espesor de película y de la ubicación de la muestra en un secador solar directo, sobre la cinética de secado de ensilado de vísceras de tilapia roja (Oreochromis sp)

2020

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Efecto del espesor de película y de la ubicación de la muestra en un secador solar directo Camaño Información Tecnológica -Vol. 31 Nº 1 -2020 53 Efecto del espesor de película y de la ubicación de la muestra en un secador solar directo, sobre la cinética de secado de ensilado de vísceras de tilapia roja (Oreochromis sp) * Autor a quien debe ser dirigida la correspondencia. ResumenSe evaluó el comportamiento en el secado de ensilado químico de vísceras de tilapia roja (Oreochromis sp), en función de la ubicación de la muestra dentro de un secador solar directo pasivo y del espesor de la película de la muestra. Se seleccionaron condiciones con base en criterios bromatológicos y microbiológicos, y parámetros cinéticos como el coeficiente de difusividad efectiva (Def). Luego se modeló la cinética de secado, utilizando seis modelos empíricos y uno fenomenológico. Los resultados mostraron que muestras con un espesor de 2.40mm y ubicadas en posiciones cerca de la salida de aire, tienen mejor comportamiento durante el secado garantizando un contenido de humedad del producto menor a 12%, y entregando valores más altos de Def. El modelo con el mejor ajuste fue el de Page, con más altos valores del coeficiente de correlación R 2 y menores desviaciones comparado con los valores experimentales. Se concluye que la zona de ubicación del producto en el secador y el espesor de la película, afectan de manera significativa las características del producto obtenido.Palabras clave: ensilaje químico; Oreochromis sp; secado solar directo; cinética de secado. Effect of film thickness and location of the sample inside a direct solar dryer on the drying kinetics of viscera silage of red tilapia AbstractDrying behavior of chemical silage of red tilapia viscera (Oreochromis sp) was evaluated, in a direct solar dryer, as a function of the location of the sample inside the dryer and of the thickness of the film sample. The experimental conditions were selected according to bromatological and microbiological criteria and kinetic parameters such as the effective diffusivity coefficient (Def). After that, the drying kinetics was modelled using six empirical models and one phenomenological model. The results showed that samples with 2.40mm of thickness have better behavior during drying achieving moisture content of less than 12% in the dried product in zones closer to the air exit, which in turn gave higher Def. The Page model provided the best fiiting of the data, with higher values of the correlation coefficient and lower deviations compared to experimental data. It is concluded that he location of the sample inside the dryer and the film thickness, significantly affect the characteristics of the product obtained.

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Experimental study and numerical modeling for drying grapes under solar greenhouse

Cited by 85 publications

References 24 publications

Influence of ultrasound pre‐treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer

Influence of ultrasound pre‐treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer

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

Efecto del espesor de película y de la ubicación de la muestra en un secador solar directo, sobre la cinética de secado de ensilado de vísceras de tilapia roja (Oreochromis sp)

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