Intermittent and continuous infrared drying of sweet potatoes

Polat, Ahmet; Taşkın, Onur; İzli, Nazmi

doi:10.1007/s00231-022-03212-3

Cited by 6 publications

(6 citation statements)

References 45 publications

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“…Therefore, this model was chosen to describe, and predict the drying behavior of bitter melon with the help of infrared under temperature, distance from infrared lamps, and ultrasound pretreatment in different periods. Akhoundzadeh Yamchi et al (2023), Du et al (2023), Zang et al (2023), and Polat et al (2022) reported the Midilli model as an appropriate model to describe the drying demeanor of apricot, paddy, and sweet potatoes in an infrared dryer, respectively.…”

Section: Resultsmentioning

confidence: 99%

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Akhoundzadeh Yamchi,

Hosainpour,

Hassanpour

et al. 2023

J Food Process Engineering

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The design of specific drying equipment requires correct knowledge of kinetic and thermodynamic characteristics of agricultural products. The purpose of this research is to find a suitable mathematical model to describe the experimental drying process, obtain the activation energy to specify the thermodynamic properties and calculate the specificity energy consumption. Bitter melons were dried in an infrared dryer with different temperatures, ultrasonic pretreatment times, and diverse distances from infrared lamps to reach moisture 0.1 kgw.kgd−1. The Midilli's model, best model to describe the drying process of bitter melon was chosen. The effective diffusion coefficient of bitter melon increased from 1.14 × 10−8 to 3.60 × 10−8 m2.s−1 with increasing drying temperature and duration of ultrasound treatment and decreasing the distance from infrared lamps. Also, Specific energy consumption decreased from 161.96 to 303.57 kWh.kg−1 by increasing the temperature and duration of ultrasound pretreatment and reducing the distance of infrared lamps.Practical applicationsReducing moisture through mass and heat transfer is necessary to maintain the quality and shelf life and reduce the waste of medicinal plants and food materials. The controlled and scientific drying of bitter melon is of utmost importance due to the sensitivity of its effective constituents to the application of heat during the drying process. The utilization of mathematical modeling to conduct theoretical research offers a robust and expeditious means of evaluating the phenomena of mass and heat transfer in the context of natural drying conditions. In order to ensure quality control, a thorough investigation of the product's drying procedure and reducing energy consumption is imperative. The findings of this investigation are applicable to the enhancement of drying processes within the medicinal plant drying sector.

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Section: Resultsmentioning

confidence: 99%

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Akhoundzadeh Yamchi,

Hosainpour,

Hassanpour

et al. 2023

J Food Process Engineering

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“…In this study, a 3 × 3 factorial drying scheme was used [21] with three active drying periods (20, 40, and 60 min) and three intermittent times (20, 40, and 60 min) comprising nine IRs. There was also a continuous drying group with 0 intermittent time.…”

Section: Methodsmentioning

confidence: 99%

Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube (Zizyphus jujuba Miller) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions

Li,

Zhang

et al. 2024

Agriculture

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The objective of this research was to investigate the effect of infrared-combined hot air intermittent drying (IIRHAD) on energy consumption, drying characteristics, and the quality of jujube slices. The water content of jujube slices decreased from 0.267 g/g to 0.05 g/g during the experiment, and the infrared heating plate’s temperature was fixed at 70 °C while the hot air temperature was fixed at 50 °C. Nine different intermittent ratios were used to dry jujube slices, and the results showed that intermittent treatment had varying effects on drying characteristics, energy consumption, and quality. In comparison to infrared-combined hot air drying (IRHAD), the effective drying time of red jujube slices was reduced by 40 to 100 min, the energy consumption decreased by 11.91% to 34.34%, and there were also varying degrees of improvement in the quality indicators. It was discovered that excessively long or short active drying and tempering periods had a negative impact on the drying process. Therefore, these factors should be further broken down and improved in the future. This research holds great importance for the future advancement and widespread use of IIRHAD in fruit and vegetable materials.

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“…The models describing the drying kinetics of truffle slices, the correlation coefficient, R 2 , the root mean square error (RMSE), and chi-square χ 2 between the obtained data and the model outputs by each classifier were considered and compared with other classifiers. These criteria were obtained by Equations ( 4)-( 6) (Polat et al, 2022). Note: a, b, c, k, k 0 , k 1 , n, empirical constants and coefficients in drying models.…”

Section: Mathematical Modelingmentioning

confidence: 99%

“…According to the final moisture content (MC), these curves are used in adjusting the drying time (Ravichandran & Krishnaswamy, 2021). Kinetics of drying pears (Kalantari et al., 2023), paddy (Du et al., 2023), sweet potatoes (Polat et al., 2022), Mentha spicata (Hazervazifeh & Moghaddam, 2024), okra (El‐Mesery et al., 2024b), and saffron petal (Sharifian et al., 2023) in IR drying has been predicted using different mathematical models.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

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Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50–80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.’s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10−8 to 2.48 × 10−7 m2/s, 79.68–191.271 kWh/kg, and 5.99–7.49, respectively. The Deff of truffle slices increased with the above‐mentioned parameters of the samples. The Ea obtained was 26.62–27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48–25.28 kJ/mol, −130.47 to −122.63 J/mol °K, and 63.97–70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.

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Intermittent and continuous infrared drying of sweet potatoes

Cited by 6 publications

References 45 publications

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube (Zizyphus jujuba Miller) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

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