Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes

Tezcan, Derya; Sabancı, Serdal; Çevik, Mutlu; Çokgezme, Ömer Faruk; İçıer, Fılız

doi:10.1177/1082013220929142

Cited by 25 publications

(25 citation statements)

References 45 publications

(67 reference statements)

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“…The Arrhenius equation was a relation between effective moisture diffusivity and temperature. It was used to calculate the activation energy of the samples (Fontaine & Ratti, 1999;Patel & Chen, 2005;Tezcan, Sabancı, Cevik, Cokgezme, & Icier, 2021). The equation for the same was given in Equation ( 5):…”

Section: Moisture Diffusivity and Activation Energymentioning

confidence: 99%

Effect of pretreatments on drying of red dacca in a single slope solar dryer

Elangovan

Natarajan

2021

J Food Process Engineering

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Pretreatment of fruits normally increases moisture loss and reduces the overall drying period. The combination of pretreatments and drying assures the least color difference, excellent preservation, and better antioxidant activity. Pretreatment of Red Dacca is soaked in four different solutions, namely honey, lemon juice, sugar syrup, and ascorbic acid, for 10 min. The best solution for pretreatment is investigated

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Section: Moisture Diffusivity and Activation Energymentioning

confidence: 99%

Effect of pretreatments on drying of red dacca in a single slope solar dryer

Elangovan

Natarajan

2021

J Food Process Engineering

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“…Energy and exergy efficiencies for hot air drying were reported as 40.20 ± 0.20 and 31.87 ± 0.10%, respectively, while those for infrared drying were 10.39 ± 0.33% and 9.99 ± 0.27% (Icier et al, 2021). Tezcan et al (2021) dried dill leaves at three different infrared light powers (1790-1970-2070 W/m 2 ) and reported that energy and exergy efficiencies (%) increased as the infrared power increased. In the present study, the electrical heater used as a heating source, the continuously active fan unit and LED light source during drying increased the energy consumption.…”

Section: Performance Evaluation Of Process Conditionsmentioning

confidence: 99%

“…In general, it has been determined that the exergy efficiencies of LED and DLST + LED modes were lower than the DLST mode for all light intensities, similar to the findings for the energy efficiencies. In the literature, it has been reported that energy and exergy efficiencies in food drying processes can vary between 9% and 86% and between 2% and 60%, respectively (Dolgun, Karaca, & Aktas ¸, 2020;Golpour, Kaveh, Chayjan, & Guiné, 2020;Icier, Ozmen, Cevik, & Cokgezme, 2021;Kavak Akpinar, 2019;Murugavelh, Anand, Midhun Prasad, Nagarajan, & Azariah Pravin Kumar, 2019;Tagnamas et al, 2021;Tezcan, Sabancı, Cevik, Cokgezme, & Icier, 2021). The differences are related to the system conditions, process parameters, different expressions for efficiency, drying method and system designs, and so on.…”

Section: Performance Evaluation Of Process Conditionsmentioning

confidence: 99%

Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode

Bayana

İçıer

2022

J Food Process Engineering

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It was aimed to dry a by-product of tomato paste production (tomato pomace) by minimizing the losses valuable components and reducing energy consumption. In this concept, a daylight simulated photovoltaic-assisted dryer (DPVD) applying the daylight in different modes and intensities during drying was custom-designed. The effects of daylight applications on the change of some quality characteristics of tomato pomace and system performance characteristics were investigated, and the optimum drying condition was determined. The process conditions included the combination of three different daylight application modes (UV-blocked daylight via solar tube-DLST, DLST + LED, and LED) and three different daylight intensities (2,500, 7,500, and 10,000 lux). The drying was applied for 240 min at constant air temperature (60 C) with an air velocity of 2 m/s. The moisture content and the water activity values of dried tomato pomace were 8.86 ± 2.00% and 0.57 ± 0.10%, respectively.The lycopene and β-carotene losses after drying were determined as 68.36 ± 4.32% and 65.66 ± 4.33%, respectively. The energy and exergy efficiencies of the system were in the range of 19.56%-35.73% and 5.10%-17.05%, respectively. The optimum condition meeting the criteria of superior quality and high-performance characteristics was obtained by applying DLST at 7,500 lux (desirability 0.728). In the performance improvement studies, it has been concluded that all the energy required for the process could have been fulfilled as 100% from solar energy with the support of photovoltaic panels. In other words, it was demonstrated that the developed DPVD system could be used to dry the tomato pomace not only in terms of providing high food quality and safety, but also in terms of having high energy efficiency. Practical applicationsExposure to the daylight is important to dry some foods. Especially in north countries, products are dried in artificial dryers, but it requires high energy consumption.In this study, the daylight transfer system was integrated into the artificial dryer for the purpose of using daylight effect in addition to the photovoltaic (PV) assistance for using solar energy. During periods when the solar thermal effect is not intense or in countries where the sun effect is limited, it will be possible to dry food products

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“…Especially, radiative drying methods such as carbon fiber-assisted cabinet dryer and infrared dryer have been investigated nowadays. There are many studies about the use of infrared heating method in the food area such as cooking (Sheridan & Shilton, 2002;Yildiz Turp et al, 2016), drying (Doymaz, 2014;Nowak & Lewicki, 2004;Tezcan et al, 2020;Toğrul, 2006), and blanching (Zhu & Pan, 2009). By using infrared heating systems in drying, it is stated that high quality product at low cost compared to other methods is provided and it has many other advantages such as shortening drying time, uniform distribution of product temperature during drying, ease of control of parameters, high space, and high energy efficiency (Özkoç, 2010).…”

Section: Practical Applicationsmentioning

confidence: 99%

“…They reported that drying process changed significantly the color values of licorice samples. Similarly, in another study (Tezcan et al, 2020), the dill leave samples were dried with infrared drying at three different power intensities (1790, 1970, and 2070 W/m 2 ). They have discussed that the brightness, greenness, and yellowness values of dill leave samples decreased as the infrared radiation power intensity increased.…”

Section: Introductionmentioning

confidence: 99%

Drying of licorice root by novel radiative methods

İçıer

Özmen

Çevik

et al. 2021

J. Food Process. Preserv.

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In this study, licorice root was successfully dried using two different radiative dryers (Carbon fiber-assisted cabin drying-CFACD and infrared drying-ID), and their effects on some drying characteristics, quality properties, and energy-exergy efficiency were investigated. Page and Verma models were the best models describing the drying behavior of licorice root for CFACD and ID methods, respectively. ID protected total phenolic content (TPC) better than CFACD while the changes of color properties were higher for ID. Energy and exergy efficiencies of CFACD were 40.20 ± 0.20% and 31.87 ± 0.10%, respectively, while these values were 10.39 ± 0.33% and 9.99 ± 0.27% for ID, respectively. Practical applications The radiative heating method has advantages such as shorter drying time, highenergy efficiency, and high heat transfer coefficient compared to convective drying methods. Infrared drying (ID) is known as the common energy efficient drying method for food materials while the information on the performance of other type of radiative carbon fiber assisted drying (CFACD) systems is limited. In this study, the use of carbon fiber assisted cabin dryer for drying of licorice was evaluated by comparing other radiative type infrared dryer. The drying characteristics of licorice samples having high amount of phenolic contents were compared both in terms of quality and energy performance characteristics of dryers. Energy and exergy efficiencies of CFACD were found to be higher than ID. In addition, more homogeneous temperature distribution and less color change were obtained in the CFACD process. It was determined that the CFACD process could be recommended for drying of licorice samples rather than ID.

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Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes

Cited by 25 publications

References 45 publications

Effect of pretreatments on drying of red dacca in a single slope solar dryer

Effect of pretreatments on drying of red dacca in a single slope solar dryer

Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode

Drying of licorice root by novel radiative methods

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