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

Nwakuba, N. R.; Chukwuezie, O. C.; Asonye, G. U.; Asoegwu, S. N.

doi:10.1002/eng2.12123

Cited by 22 publications

(30 citation statements)

References 33 publications

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“…Drying is important and most times indispensable in the formulation of functional food products (Trivedi et al., 2011). Drying of tomato is a promising technique and suitable for the preservation of tomato fruits from wastages during glut seasons, especially in developing economies like Nigeria where annual wastes of tomato fruits exceeds 20%–60% of production (Nwakuba et al., 2020). It is a complex phenomenon of heat and mass transfer and important to understand mass transport mechanisms such as effective moisture diffusivity ( D eff ) and process parameters that affects it during drying of food.…”

Section: Introductionmentioning

confidence: 99%

Optimization of process conditions for moisture ratio and effective moisture diffusivity of tomato during convective hot‐air drying using response surface methodology

Obajemihi

Olaoye

Cheng

et al. 2021

J. Food Process. Preserv.

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This study was carried out to understand the moisture transfer behavior of tomato fruits subjected to pre‐drying and drying processes. Effects of variety and process conditions on the moisture ratio (MR) and effective moisture diffusivity (Deff) of tomato were investigated using three‐level‐four‐variable Box–Behnken design of response surface methodology (RSM). The experiment involved three varieties of tomato (Hausa, Tiwantiwa, and Roma VFN) and the process conditions include slice thickness (5, 7.5, and 10 mm), pre‐drying treatment (ethyl acetate, NaCl, MgCl2∙6H2O and Na2S2O5, and honey and sugar solutions), and inlet air temperature (45, 55, and 65 °C). Results show that variety and process conditions influenced MR and Deff of tomato (p ≤ .05). Furthermore, quadratic model best described the moisture transfer behavior of tomato in convective hot‐air dryer with R2 values of 0.8538 and 0.7150 for MR and Deff, respectively. Based on the aforementioned process conditions, optimum conditions achieved were Tiwantiwa variety, 5 mm slice thickness, pre‐drying treatment in ethyl acetate solution, and inlet air temperature of 65 °C. With predictions of 0.774 and 2.844 × 10–8 m2/s for MR and Deff, respectively, and obtained desirability function of 0.771. Practical applications Tomato fruits has abundant health and economic benefits but remains highly perishable after harvest. Drying helps in reducing the wastage in most developing economies. It is applicable in the extraction of antioxidants (e.g., lycopene) in the production of dietary supplements and food additives. Dried tomato powder also has diverse applications generally at the household level and food industry. Proper knowledge of moisture transfer mechanism (e.g., effective moisture diffusivity) and factors influencing it during drying of tomato through optimization are right steps toward achievement of quality end products. This study provides information regarding the influence of variety and process conditions on moisture transfer during drying of tomato.

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Section: Introductionmentioning

confidence: 99%

Optimization of process conditions for moisture ratio and effective moisture diffusivity of tomato during convective hot‐air drying using response surface methodology

Obajemihi

Olaoye

Cheng

et al. 2021

J. Food Process. Preserv.

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“…(b) Schematic representation of the product geometric shapes: (i) sphere, (ii) cylinder, and (iii) slab sample geometric dimensions are shown in Figure 1b. The initial moisture content of the samples was determined as reported in Nwakuba, Chukwuezie, et al (2020) and Nwakuba, Okafor, et al (2020). Each drying rack contained a sample size of 400 g measured using an electronic weighing balance with a sensitivity of ±0.01 g (0.01-100 g, ACS-ZE11, Camry Instr.…”

Section: Preparation Of Sample and Experimental Proceduresmentioning

confidence: 99%

“…On the other hand, the energy demand for drying agro-based materials differs with dryer design, food material, and process conditions among other variables (Nwakuba, Chukwuezie, et al, 2020;Uzoma et al, 2020). These also guide the choice of suitable dryer type and/or drying approach for better-dried product quality (Hinn, Zhang, Mujumdar, & Zhu, 2018).…”

Section: Introductionmentioning

confidence: 99%

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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“…The total and specific energy consumption for drying a batch of red pepper slices were obtained as reported by Nwakuba et al (2019). The performance analyses of the hybrid PV/T dryer is grouped into electrical and thermal performances.…”

Section: Theoretical Principlementioning

confidence: 99%

“…Each experimental batch was ended when the samples attained a mass loss corresponding to a desired storage moisture level of 10% w.b. [22,23].…”

mentioning

confidence: 99%

Performance of hybrid photovoltaic/thermal crop dryer in hot humid Nigerian region

Uzoma¹,

Nwakuba²,

Anyaoha³

2019

Poljoprivredna tehnika

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This paper presents a study carried out to investigate the performance of a hybrid photovoltaic/thermal crop dryer in hot humid region of Umuagwo-Ohaji in the Southeast region of Nigeria, through energy and exergy analyses, drying, electrical and thermal efficiencies, energy utilization and energy utilization ratio, sustainability indicators such as waste energy ratio (WER), sustainability index (SI) and improvement potential (IP). Drying experiments were conducted at varying inlet air temperatures (50, 60 and 70 o C), airflow rates (1.14, 2.29 and 3.43 kgs-1) and slice thicknesses (10, 15 and 20 mm) on 500g batch size of red pepper slices during sunshine periods. Results obtained show that the total and specific energy consumption for drying a batch of sliced red pepper samples varied between 2.08-34.91kJ and 7.04-62.76 kJkg-1 , respectively. The energy utilization and energy utilization ratio during the drying process ranged from 195.75-3013.21 Js-1 and 1.82-20.4%, respectively. The energy and exergy efficiencies varied between 15.67-38.17% and 26% to 88%, respectively. The mean drying efficiency of the system ranged from 7.12-40.27%. The maximum electrical and thermal efficiencies of 23.86% and 93.03%, respectively were obtained. A waste energy ratio of 0.0827-0.1579 was obtained, whereas SI and IP values ranged between 1.137 ≤ SI ≤ 6.119 and 0.198 ≤ IP ≤0.583kW, respectively. There is certainly a wide range of improvement in the PV/T system as 12.1-18.4 % of the solar irradiance was consumed for drying. Prospects for improvement and recommendations for further studies were suggested.

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

Cited by 22 publications

References 33 publications

Optimization of process conditions for moisture ratio and effective moisture diffusivity of tomato during convective hot‐air drying using response surface methodology

Optimization of process conditions for moisture ratio and effective moisture diffusivity of tomato during convective hot‐air drying using response surface methodology

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

Performance of hybrid photovoltaic/thermal crop dryer in hot humid Nigerian region

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