Infrared drying of apple slices

Nowak, Dorota; Lewicki, Piotr P.

doi:10.1016/j.ifset.2004.03.003

Cited by 280 publications

(173 citation statements)

References 7 publications

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“…Pengeringan inframerah untuk bahan pertanian saat ini menjadi perhatian karena memberikan beberapa keuntungan dibandingkan pengeringan konvensional dalam kondisi pengeringan yang sama. Pengeringan inframerah memberikan produk yang terpapar panas lebih seragam, sehingga menghasilkan produk dengan karakteristik kualitas yang lebih baik, waktu pengeringan lebih pendek, dan efisiensi energi yang tinggi (Nowak dan Lewicki, 2004;Sharma dkk., 2005). Pengeringan infrared adalah salah satu metode terbaik untuk pengeringan lapisan-tipis bahan pertanian (Motevali dkk., 2011dalam Motevali dkk., 2014.…”

Section: Pendahuluanunclassified

Pemodelan Kinetika Pengeringan Beberapa Komoditas Pertanian Menggunakan Pengering Inframerah

Afifah¹,

Rahayuningtyas²,

Kuala³

2017

Agritech

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ABSTRAKStudi kinetika pengeringan telah dilakukan pada beberapa komoditas pertanian menggunakan pengering inframerah pada temperatur 60 °C. Penelitian ini bertujuan untuk menetapkan model pengeringan dan effective moisture diffusivity yang menunjukkan karakteristik pengeringan irisan singkong, irisan pisang dan polong kacang tanah. Perlakuan yang digunakan adalah jenis komoditas pertanian (umbi singkong, buah pisang, dan polong kacang) pada dua level kapasitas 12 kg dan 24 kg. Pengeringan dilakukan dengan menata bahan pertanian di atas loyang masing-masing sebanyak 0,5 kg dan 1 kg untuk perlakuan kapasitas 12 kg dan 24 kg. Sebanyak 24 loyang dimasukkan ke dalam pengering dan setiap jam diambil sampel untuk dianalisa kadar airnya dengan metode gravimetri. Data diujikan dengan empat model pengeringan dan analisis regresi non-linear digunakan untuk menentukan parameter model. Nilai rasio kandungan air eksperimental dan hasil prediksi model selanjutnya dibandingkan berdasarkan koefisien determinasi (R 2 ). Hasil penelitian menunjukkan bahwa kenaikan kapasitas pengeringan akan menurunkan laju pengeringan untuk semua komoditas pertanian. Model Page terlihat paling baik untuk menggambarkan perilaku pengeringan bahan-bahan pertanian tersebut. Nilai difusivitas efektif kandungan air berkisar pada 1,34x10 -10 m 2 /detik -3,23x10 -10 m 2 /detik.Kata kunci: Difusivitas efektif; pisang; singkong; model pengeringan; kacang tanah; kinetika ABSTRACTThe drying kinetics study was carried out on agricultural commodities using an infrared dryer at temperature 60 °C. The aim of this study was to determine a drying model and effective moisture diffusivity that showed the drying characteristics of cassava slices, banana slices and groundnut pods. The experiments were conducted at three agricultural commodities (cassava, banana, and groundnut) at two capacity levels of 12 kg and 24 kg. Drying was done by arranging the agricultural material on tray of 0.5 kg and 1 kg for the treatment of 12 kg capacity and 24 kg capacity, respectively. A total of 24 trays were inserted into the dryer and every hour sample was taken to analyze the water content by gravimetric method. Data was fitted to four drying models and non-linear regression analysis was used to determine model parameters. The models were compared based on their coefficients of determination (R 2 ) between the experimental and predicted moisture ratios. The results showed that the increase of drying capacity would decrease the drying rate for all agricultural commodities. The Page model was showed to the best for describing the drying behaviour for these agricultural products. Effective moisture diffusivity ranged between 1.34x10 -10 m 2 /s -3.23x10 -10 m 2 /s.

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Section: Pendahuluanunclassified

Pemodelan Kinetika Pengeringan Beberapa Komoditas Pertanian Menggunakan Pengering Inframerah

Afifah¹,

Rahayuningtyas²,

Kuala³

2017

Agritech

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“…The infrared radiation impinges and penetrates on the inner layer of materials without heating surrounding airand then is converted to sensible heat. During drying decreases the absorptivity and increases reflectivity of the dried material because of decrease water content in it (Balbay et al, 2012;Darvishi et al, 2013;Ponkham et al, 2012) Several recent researchers have been studied in drying of agriculture products with infrared energy such as: Vegetables (Hebbar et al, 2004), paddy (Meeso et al, 2004), apple slice (Nowak and Lewicki, 2004), onion slices (Pathare and Sharma, 2006;Sharma et al, 2005), sweet potato (Lin et al, 2005), peach (Wang and Sheng, 2006), banana slices (Nimmol et al, 2007), blueberries (Shi et al, 2008), grape (Celma et al, 2009), longan fruit (Nathakaranakule et al, 2010), rough rice (Khir et al, 2011), soybean (Niamnuy et al, 2012), carrot (Vishwanathan et al, 2013). However, there is no extensive and complete research on investigation of energy aspect in drying of apple using hot air and infrared drying.The study objectives include comparing the evaluation of energy and efficiency, drying kinetic and activation energy during drying of the apple slices using two drying methods including hot air and infrared drying.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Energy Aspects of Apple Drying in the Hot-Air and Infrared Dryers

Samadi

Loghmanieh

2013

Energy Research Journal

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Drying is an energy-intensive process. In general, heating and evaporation require large quantities of energy. This study has been conducted to evaluate analysis for dying apple slices in two drying systems including hot-air convection and infrared drying.The apple samples were dried at temperatures of 90, 120 and 150°C and radiation intensity of 0.22, 0.31 and 0.49 W/cm 2 in the hot-air and infrared dryer, respectively. The results showed that the minimum energy consumed for drying apple slices in infrared dryer was 1 kW h while minimum energy consumption in hot air dryer was 7.02 kW h. Also, the specific energy consumption in IR dying was about 82-86% shorter than that of hot-air drying. The value of SEC of apple under IR and hot air drying was ranged from 110.35 to 71.78 kWh/kg water and 635.53 to 501.15 kWh/Kg water , respectively. The calculated value of moisture diffusivity varied from 3.499×10-7-4.746×10-7 m 2 /sec and 3.671×10-7-5.101×10-7 m 2 /sec and the value of energy activation were found to be 140.1 and 94.62 kJ moL −1 for IR and hot air drying, respectively. Therefore, one way to improve drying operations is to use infrared energy.

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“…The decrease of the moisture content of the product reduces the biological and chemical activities that occur during storage (CORRÊA et al, 2007). New potential methods to dehydrate biological products, which are more efficient energetically and also provide a high quality of finished products, like the use of microwave and infrared, have been investigated by several researchers (UMESH HEBBAR; RASTOGI, 2001;NOWAK;LEWICKI, 2004;TOĞRUL, 2005;SWASDISEVI et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

“…Shorter time process, higher energy efficiency, and compact and automated equipment with high degree of control (NOWAK;LEWICKI, 2004) are some of the advantages. When infrared radiation is used to heat or dehydrate moist materials, the radiation impinges the exposed material, penetrates it and the energy of radiation is converted into heat (UMESH HEBBAR; RASTOGI, 2001).…”

Section: Introductionmentioning

confidence: 99%