Impact of different geometric shapes on drying kinetics and textural characteristics of apples at temperatures above 100 °C

Toker, Ömer Said; Karataş, Şükrü

doi:10.1007/s00231-019-02691-1

Cited by 12 publications

(25 citation statements)

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“…Results obtained as well as the significant level of the treatment means at Diffusion of product moisture during the drying process is characterized by its capillary flow (Darvishi, 2017). This capillary transport is governed by moisture differential in an isotropic food matrix during the falling rate period, represented by the general form of the Fick's diffusion principle, based on moisture content (Equation 1; Kian-Ppou & Karatas, 2019).…”

Section: White Carrotmentioning

confidence: 99%

“…(5-12%) through convective drying process becomes sacrosanct to avert microbial damage, scarcity, price, and supply instabilities, as well as improve crop shelf-life, reduce cost of transportation, and decrease gross product weight (Bozkir, 2020;Kian-Ppou & Karatas, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…The perishable and seasonal nature of agro‐materials especially vegetable products poses a tremendous challenge to their storability and net economic value (Kian‐Ppou & Karatas, 2019; Nwakuba, Chukwuezie, et al, 2020; Nwakuba, Okafor, et al, 2020). In Nigeria, about 50% of vegetables produced per year rot as a result of their considerable amount of water ranging between 80 and 90% (Idah, Obajemihi, Adeboye, & Olaniyan, 2014; Joardder, Alsbua, Akram, & Karim, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…In Nigeria, about 50% of vegetables produced per year rot as a result of their considerable amount of water ranging between 80 and 90% (Idah, Obajemihi, Adeboye, & Olaniyan, 2014; Joardder, Alsbua, Akram, & Karim, 2020). Therefore, extraction of surplus water to a safe level (5–12%) through convective drying process becomes sacrosanct to avert microbial damage, scarcity, price, and supply instabilities, as well as improve crop shelf‐life, reduce cost of transportation, and decrease gross product weight (Bozkir, 2020; Kian‐Ppou & Karatas, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…The final dried quality of a product's physical appearance (percent shrinkage) is influenced not only by the drying variables, but crop type and geometric characteristics, as a result of its microstructural arrangement (Joardder et al, 2020; Joardder, Kumar, & Karim, 2017). The capillary transport of product moisture can be affected by sample geometry, drying air temperature, and air velocity (Dehghannya, Bozorghi, & Heshmati, 2018; Kian‐Ppou & Karatas, 2019), which in turn affects the specific energy demand of the process. Intracellular stress in the food matrix, otherwise known as shrinkage emanates from loss of inner water and high‐temperature heating of the food matrix.…”

Section: Introductionmentioning

confidence: 99%

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Influence of product geometry and process variables on drying energy demand of vegetables: An experimental study

Nwakuba

Ndukwe

Paul

2021

J Food Process Engineering

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The changing aspects of energy and its high demand during convective drying of food products prompted this present study, which aims at investigating the impact of product geometric shapes and process parameters on the energy demand of vegetables during convective drying. It considered three distinctive shapes (sphere, S g ; cylinder, C g ; and slab, R g ) of vegetables (cucumber, garden egg, and white carrot) at constant sample volume, dried in a laboratory convective dryer. The Box-Behnken Design tool was used to design the experiment and explored the effects of material geometries at varying drying conditions (air temperature: 50, 60, and 70 C; air velocity: 1.0, 1.5, and 2.0 ms −1 ) on the total and specific drying energy demand, drying efficiency, percent product shrinkage, and drying time of the fresh vegetables. Results obtained revealed that the spherical-shaped samples exhibited high moisture diffusion and gross reduction in drying time (120 min), thus greater potential for energy and drying system improvement. The values of the effective moisture diffusion, D e (0.72 × 10 −10 ≤D e ≤ 2.13 × 10 −9 m 2 s −1 ) increased with drying temperature, and the maximum D e -value was obtained for the S g -carrot sample. The percent product shrinkage ranged between 78.66-94.73% for the C g -garden egg and S g -cucumber samples, respectively. The specific energy demand of the fresh cucumber, eggplant, and white carrot samples varied significantly (p >.005) with sample geometry. The maximum specific energy demand (16.38 ± 0.41 MJ/kgH 2 O, respectively) was obtained for the cylindrical shaped samples, whereas the minimum specific energy demand of 9.06 ± 0.24 MJ/kgH 2 O was yielded by the spherical shaped samples. The mean energy and drying efficiencies of the system ranged from 3.25 to 12.26% and 7.22 to 28.24%, respectively; whilst drying time ranged between 470 and 840 min.At the optimum process variables of 69.85 C, 1.22 ms −1 , 0.999 geometric shape, and −0.9977 crop sample, the specific energy demand, drying time, drying efficiency, and percent shrinkage were found to be 14.21 ± 0.84 MJkg −1 , 820 ± 9.00 min, 22.76 ± 0.74%, and 92.104 ± 1.00%, respectively. Prospects for future application and recommendations for further studies were suggested.

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Section: White Carrotmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%