Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

Afolabi, Tinuade Jolaade; Tunde-Akintunde, T.Y.; Oyelade, O.J.

doi:10.5539/jfr.v3n5p103

Cited by 19 publications

(31 citation statements)

References 21 publications

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“…The total energy ( E t ) and specific energy requirements ( E kg ) for drying 1800 g batch of tomato samples of varying slice thicknesses, drying air temperatures and air velocities were measured by the Arduino microprocessor and calibrated using Equations (1) and (2):

E_{t} = A_{s} \cdot V \cdot ρ_{a} \cdot C_{italicpa} \cdot Δ T \cdot D_{d}

E_{italickg} = \frac{E_{t}}{W_{o}}

…”

Section: Methodsmentioning

confidence: 99%

“…Moisture transfer (water transport) during drying was defined using the second law of diffusion of Fick, as outlined in Equations (4a) and (4b):

MR = \frac{M_{t} - M_{e}}{M_{o} - M_{e}} = \frac{8}{π} e^{((), \frac{- π^{2} D_{e} t}{L^{2}})}

\ln (normalMR) = \ln \frac{8}{π} - \frac{π^{2} D_{e} t}{L^{2}}

…”

Section: Methodsmentioning

confidence: 99%

“…The D e was obtained with using the slope technique as given by Zielinska and Markowski, Afolabi et al, and Beigi . A straight line was obtained when ln (MR) was plotted against drying duration ( t ) at 50°C, 60°C, and 70°C air temperatures and 1.0 ms −1 , 1.5 ms −1 , and 2.0 ms −1 air velocities at constant slice thickness.…”

Section: Methodsmentioning

confidence: 99%

“…The activation energy ( E a ) was calculated by using an Arrhenius type expression (Equation 6). The plots of ln ( D e ) against T abs −1 gave a linear function expressed as Equation (7):

D_{e} = D_{o} e^{((), - \frac{E_{a}}{R_{g} T_{abs}})}

\ln D_{e} = \ln D_{o} - \frac{E_{a}}{R_{g} T_{italicabs}}

…”

Section: Methodsmentioning

confidence: 99%

“…Some studies on energy requirements for drying of sliced agricultural products such as, pepper slices; onion slices; sliced banana, mango, potato, apple; ginger slices revealed that by increasing air temperature at constant sample thickness and air velocity, the energy requirements, drying duration, and dryer energy consumption decrease, thus increase in drying rate. Similarly, experimental studies have been done on drying conditions for quality sliced dried products using different drying systems .…”

Section: Introductionmentioning

confidence: 99%

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Influence of process parameters on the energy requirements and dried sliced tomato quality

Nwakuba

Chukwuezie

Asonye

et al. 2020

Engineering Reports

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This study presents the effects of process parameters on the energy demand for drying and quality indices of dried tomato slices. The experiment was designed and analyzed with the Box‐Behnken method of Design Expert and conducted for drying 1800 g batch of a local variety of tomatoes with a solar‐electric dryer. The study examined the impact of varying process parameters: air temperature (50°C, 60°C, and 70°C), sample thicknesses (10, 15, and 20 mm), and air velocities (1.0, 1.5, and 2.0 ms−1) on the total and specific energy requirements, drying time, lycopene content, ascorbic acid, nonenzymatic browning index, brightness, and ratio of redness to yellowness of dried tomato samples, with emphasis on process optimization and drying time. The prediction of the optimal process condition is obtained using the desirability index technique. The results obtained show that the total and specific energy requirements for a batch of tomato varied from 7.82 to 125.48 kJ h and 6.70 to 179.83 kJ h g−1. The results of the analysis of variance (ANOVA) indicate that all the studied process parameters were significant with P > .05; with the maximum (40.21%) and minimum (19.82%) percent energy contribution by air temperature and air velocity, respectively. The energy of activation varies between 20.26 and 39.35 kJ mol−1. At the optimum process conditions of 57.28°C, 14.08 mm, and 1.3 ms−1, the specific energy requirements, lycopene content, ascorbic acid content, nonenzymatic browning index, brightness, redness to yellowness ratio, and drying duration are obtained as 103.313 ± 2.35 kW h kg−1, 58.7 ± 2.19 mg/100 mg dry matter, 2.9 ± 0.26 mg/g, 0.51 ± 0.033 absorbance unit, 60.074 ± 1.44, 0.77 ± 0.021, and 61.88 ± 8.93 minutes, respectively. The results of the study are of immense benefit to the food drying industry, as it provides food industries with improved drying parameters for enhancing dried tomato quality, as well as increasing dryer energy efficiency and cost‐effectiveness. Sugestions on prospects for further studies were given.

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E_{t} = A_{s} \cdot V \cdot ρ_{a} \cdot C_{italicpa} \cdot Δ T \cdot D_{d}

E_{italickg} = \frac{E_{t}}{W_{o}}

…”

Section: Methodsmentioning

confidence: 99%

“…Moisture transfer (water transport) during drying was defined using the second law of diffusion of Fick, as outlined in Equations (4a) and (4b):

MR = \frac{M_{t} - M_{e}}{M_{o} - M_{e}} = \frac{8}{π} e^{((), \frac{- π^{2} D_{e} t}{L^{2}})}

\ln (normalMR) = \ln \frac{8}{π} - \frac{π^{2} D_{e} t}{L^{2}}

…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…The activation energy ( E a ) was calculated by using an Arrhenius type expression (Equation 6). The plots of ln ( D e ) against T abs −1 gave a linear function expressed as Equation (7):

D_{e} = D_{o} e^{((), - \frac{E_{a}}{R_{g} T_{abs}})}

\ln D_{e} = \ln D_{o} - \frac{E_{a}}{R_{g} T_{italicabs}}

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Influence of process parameters on the energy requirements and dried sliced tomato quality

Nwakuba

Chukwuezie

Asonye

et al. 2020

Engineering Reports

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show abstract

Determination of drying kinetics and convective heat transfer coefficients of ginger slices

Akpınar

Toraman

2015

Heat Mass Transfer

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Environmental Sustainability Analysis of a Hybrid Heat Source Dryer

et al. 2020

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This paper presents the energy and exergy-based environmental sustainability analyses of a developed solar dryer equipped with electric heater as supplementary heat. The experimental study was applied for drying a local variety of red pepper (Shombo) near a coastal region of eastern Nigeria. The objectives of the study were to assess the suitability and overall performances of the hybrid solar dryer in this area. Results obtained indicate that the solar collector contributed about 39.4 to 48.5% of the total drying air temperature required for drying operation. The energy efficiency of the hybrid solar dryer ranged between 13.2 to 35.6%, whereas the specific energy requirements varied between 7.24 kJkg − 1 to 63.5 kJkg − 1 . The percent solar energy contribution to the total energy requirement ranged between 28.8-52.68% at varying air temperatures (50, 60, and 70 o C) and air velocities (1.14, 2.29, and 3.43 ms − 1 ). The drying time varied between 75 ± 5 to 180 ± 24 min. The energy and exergy efficiencies varied between 13.2-35.6% and 35.8 to 92.3%, respectively. The exergy-based sustainability indicators which take into account the ratio of waste exergy, sustainability index, and improvement capacity of the hybrid heat source dryer were found to be 0.11-0.167, 1.14-6.12, and 0.099-0.289 kJs − 1 , respectively. Comparison between a CI-engine powered dryer reveals that the use of a hybrid solar-electric dryer can prevent emission of 398.86 to 3872.7 tons of CO 2 into the environment per annum. Recommendation for future studies was suggested.

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Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

Cited by 19 publications

References 21 publications

Influence of process parameters on the energy requirements and dried sliced tomato quality

Influence of process parameters on the energy requirements and dried sliced tomato quality

Determination of drying kinetics and convective heat transfer coefficients of ginger slices

Environmental Sustainability Analysis of a Hybrid Heat Source Dryer

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