Kinetic Model And Effective Diffusivity Of Frozen-Dryed European Blueberry (Vaccinium Myrtillus)

Ayriksa, Mutlucan; Acar, Bahadır; Dağdeviren, Abdullah; Roshanaei, Khandan; Coşkun, Tuba; Ongun, Göknur Kayataş; Özkaymak, Mehmet

doi:10.2339/politeknik.917063

Cited by 4 publications

(2 citation statements)

References 22 publications

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“…Upon evaluating all the results, it was seen that the US-VOD method yielded the best diffusion values among the methods. Furthermore, it was determined that all the calculated values were within the range of 10 -8 to 10 -12 m 2 /s specified in the literature for diffusion coefficients of biological materials (Ayriksa et al, 2022). Overall, the study provides valuable insights into the effective moisture diffusivity values for various temperatures and models, highlighting the importance of ultrasonic pre-treatment in enhancing the diffusion process.…”

Section: Effective Moisture Diffusivity Resultsmentioning

confidence: 62%

Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat

Özyalçın¹,

Kıpçak²

2023

ase

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This study investigates the impacts of vacuum and ultrasonic pre-treatment on drying kinetics, mathematical modeling, and color changes of Cancer pagurus (brown crab). The Midilli & Kucuk model provided the best match for all the drying techniques examined. Using a variety of drying techniques such as oven drying (OD), vacuum oven drying (VOD), ultrasonic pre-treated oven drying (US-OD), and ultrasonic pre-treated vacuum oven drying (US-VOD), effective moisture diffusivities (D eff ) and activation energies (E a ) were calculated. According to the findings of the study, vacuum and ultrasonic pretreatment shortened drying times, which is crucial for improving drying effectiveness and lowering costs. On the other hand, the OD method had the lowest D eff values (0.397-0.673 × 10 -10 m 2 /s), indicating that it was the least efficient method for removing moisture. The study also found that the highest E a value was observed in the US-VOD method (44.60 kJ/mol) and the lowest in the OD method (25.69 kJ/mol). Interestingly, the US-VOD method also had the lowest ΔE values (17.09 -20.33), indicating that both US pre-treatment and vacuum application were successful in preserving the color of the brown crab.

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Section: Effective Moisture Diffusivity Resultsmentioning

confidence: 62%

Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat

Özyalçın¹,

Kıpçak²

2023

ase

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“…Here, Mt being the moisture content at t instant and Mt+dt being that at (t+dt) instant [(kg water)/(kg dry matter) -1 ], DR is the drying rate [(kg water)/(kg dry matter s) -1 ] [15, 16,27]. In order to determine the efficiency of the drying systems; drying efficiency, efficient diffusion effective coefficient and specific energy consumption criteria are benefitted.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Drying Of Kanlıca Mushroom By The Hot Air Drying Method And The Investigations Of Its Effects On Its Quality

KAYATAŞ ONGUN,

AKTAŞ,

ACAR

et al. 2023

Journal of Polytechnic

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In this study done, by providing the hot air drying of Kanlıca mushroom collected from Karabuk city; prevention of aflatoxin occurrence, shelf life extension, taking precaution against early putrefaction and decomposition, protection of the beneficent aromas in its content have been ensured. As the dried product, Kanlıca mushroom, the most consumed endemic plant spicy in terms of the vitamin and the mineral that it contains among the mushroom groups, has been used. By means of hot air drying, drying has been done at five different (30oC, 40oC, 50oC, 60oC and 70oC) temperatures. The best result in terms of water activity, colour changes, energy consumption and drying duration has been obtained in the experiments at 50oC. The water activity values of products (fresh mushroom water activity: 0,983 aw) dried in hot air drying processes have been found in 0,429 and 0,173 interval (in literature lower than 0,6) and according to the colour analysis experiments result, L*, a*, b*, C*, Ho, ∆E, BI values of Kanlıca mushroom dried at different temperatures have been calculated. According to the result of the analyses, it has been detected that the preservation of mushrooms by freezing and hot air drying is appropriate.

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Effects of Osmotic Dehydration on Drying Kinetics and Bioactive Properties of Jaboticaba Berries

Chua,

Abd Wahab,

Soo

et al. 2024

ACS Food Sci. Technol.

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This study examined the vacuum drying of jaboticaba berries at temperatures ranging from 40 to 70 °C. Prior to drying, the berries underwent osmotic dehydration using 70% sugar and 10% salt solutions separately. The drying behavior of the osmotically treated berries differed at higher temperatures (60−70 °C). Instead of the usual two falling rate periods, the osmotically treated berries displayed an increasing rate, followed by a falling rate period. The Midilli−Kucuk model satisfactorily described the drying kinetics, and the moisture diffusivity was approximately 4 × 10 −10 m 2 /s, increasing to 1 × 10 −9 m 2 /s at 70 °C. The drying temperature and duration influenced the phenolic compounds, including flavonoids and anthocyanins, as well as the reducing power of the berries. Flavonoids (0.97−1.56 mg of QE/g) were more susceptible to extended drying duration than temperature, while salttreated berries could prevent rapid degradation of anthocyanins (0.25−0.51 mg of C3G/g) better than sugar-treated berries (0.12− 0.50 mg of C3G/g). Nontreated berries demonstrated an IC 50 value of 303.50 μg/mL against the proliferation of lung cancer cells.

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Kinetic Model And Effective Diffusivity Of Frozen-Dryed European Blueberry (Vaccinium Myrtillus)

Abstract: Investigation of Freeze-Drying characteristic of European Blueberry.  The proper kinetic drying model was specified by using MATLAB software.  The effective diffusivity (Deff) values were computed by drawing drying value.

Cited by 4 publications

References 22 publications

Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat

Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat

Drying Of Kanlıca Mushroom By The Hot Air Drying Method And The Investigations Of Its Effects On Its Quality

Effects of Osmotic Dehydration on Drying Kinetics and Bioactive Properties of Jaboticaba Berries

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