Mathematical Modeling and Drying Characteristics Investigation of Black Mulberry Dried by Microwave Method

Kıpçak, Azmi Seyhun; Doymaz, İ̇brahim

doi:10.1080/15538362.2020.1782805

Cited by 30 publications

(27 citation statements)

References 21 publications

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“…Consequently, it was observed that the increased microwave output power resulted in increased D eff values and this result could be attributed to the formation of a greater moisture gradient between the sample and the media (Torki-Harchegani et al, 2016). As previously mentioned, the higher microwave output power led to faster movement of water molecules inside of the sample and increased microwave output power made the diffusion of moisture towards the surface of the sample faster (Evin, 2011;Kipcak & Doymaz, 2020).…”

Section: Modelsmentioning

confidence: 81%

Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves

Yılmaz

Demırhan

Özbek

2021

J Food Process Engineering

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Ficus carica Linn leaves having significant pharmacological properties such as antioxidant, antifungal, antidiabetic, antibacterial, anti-inflammatory, and anti-pyretic are available just in season. The effective utilization of nutritional values of leaves with enhanced shelf life has gained attention. Drying is usually the preferred technique to eliminate microbial attacks and increase shelf life of seasonal food products. Therefore, in the present study, the effect of microwave drying conditions on effective moisture diffusivity, activation energy, specific energy consumption (SEC), and energy efficiency were investigated at various microwave output power levels and sample amounts. The seven mathematical models were applied to describe the microwave drying kinetics of leaves and Page model was found as the best model. The maximum effective moisture diffusivity and drying rate constant values were determined as 9.84 Â 10 À11 m 2 /s and 1.15 1/min, respectively, at microwave output power level of 900 W and sample amount of 20 g. The activation energy values were estimated using the modified Arrhenius equation associated with effective moisture diffusivity (E a = 11.41 W/g) and drying rate constant (E a = 8.28 W/g). Additionally, the minimum SEC and maximum energy efficiency values (%) were found as 5.60 MJ/kg water and 40.31, respectively, at microwave output power level of 360 W and sample amount of 100 g. The results obtained from the present study seemed potentially useful to explore the applicability of microwave drying on Ficus carica Linn leaves to expand the availability of leaves having numerous nutritional ingredients throughout the whole year and take the advantage of their benefits in various industries. Practical ApplicationsEven if the benefits of Ficus carica L. leaves have been well presented in various studies in the literature, no study was found particularly which investigated the microwave drying kinetics of these leaves. Apart from the mathematical modeling of the drying characteristic and energy aspects of the leaf samples, the present study also targets to expand the usage area of these leaves with high shelf life and enable people to reach the leaves easily throughout the whole year. Hence, this study has potential for the commercial usage of these leaves for their effective utilization in various industries; such as beverage, bakery, cosmetic, and so on. In that way, the valuable nutritional ingredients of these leaves have been turned in favor of human consumption.

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Section: Modelsmentioning

confidence: 81%

Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves

Yılmaz

Demırhan

Özbek

2021

J Food Process Engineering

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“…Thus, the difference in the diffusivity values was less at high microwave power levels. Kipcak and Doymaz (2020) studied the drying behavior and kinetics of black mulberry in a microwave oven at 90, 180, and 360 W microwave powers and concluded that average effective moisture diffusivity varied between 4.79 × 10 −8 and 2.60 × 10 −7 m 2 /s increasing with the increase in microwave power.…”

Section: Resultsmentioning

confidence: 99%

Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law

Yazicioglu

Şumnu

Şahin

2021

J Food Process Engineering

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In this study, the change in the temperature and moisture content of zucchini cooked in microwave and infrared combination oven were modeled by finite element method. The exact form of Lambert law was used to predict the microwave power. Experimental temperature data at different positions of zucchini and moisture content data were used to verify the models obtained for different microwave (10, 30, and 50%) and infrared power (10, 40, and 70%) combinations for 600 s. Measured data and the model were in good agreement with an average root mean square error of 5.66°C for temperature and 2.52% for moisture content. The effects of microwave and infrared powers on rate of heat and mass transfer of zucchini were analyzed. Practical Applications Microwave–infrared combination heating offers considerably faster heating with main disadvantage of hot and cold spots. By the help of mathematical explanation of systems, these problems can be eliminated. In this research, coupled three‐dimensional finite element model was developed to simulate heat and mass transfer of zucchini cooked in microwave and infrared combination oven. The microwave power was predicted by the Lambert law. In addition, this study presented the effect of microwave and infrared power on rate of heat and mass transfer of zucchini and the variation of temperature with respect to position in the zucchini sample.

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“…Another study by Miraei Ashtiani et al (2017) reported a similar finding on the drying of peppermint leaves (Miraei Ashtiani et al, 2017). Moreover, there are numerous studies that also investigated the infrared drying kinetics of food materials (Derun, 2019; Doymaz et al, 2015a; Kipcak & Doymaz, 2020; Ozyalcin & Kipcak, 2021; Soc et al, 2019) .…”

Section: Introductionmentioning

confidence: 99%

“…The artificial methods are then employed to overcome these drawbacks such as using an oven, vacuum oven, hot air, microwave, and freeze dryer. The microwave drying method showed a faster rate and able to reach a lower final moisture content (less than 10% dry basis moisture content) within a shorter drying duration (Doymaz et al, 2015b; Kipcak & Doymaz, 2020). Freeze drying is superior to preserve the bioactive constituent in herb as depicted in the drying of ginger slices (An et al, 2016), papaya chips (Lyu et al, 2017), and pigmented rice (Ratseewo et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Infrared drying of Clinacanthus nutans leaves

Abdullah

Yusof

Rukunudin

et al. 2022

Food Processing Preservation

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Clinacanthus nutans (C. nutans) herb is one of the medicinal herbal species from Acanthaceae family. This plant is native to tropical and subtropical Asian regions. It is mostly cultivated in Malaysia, Thailand, and Indonesia. In Thailand, C. nutans was initially invented as an antiviral cream and clinically proven to treat herpes simplex virus (HSV) and varicella-zoster virus (VZS) infections (Charuwichitrat et al., 1996;Jayavasu et al., 1992;Sangkitporn et al., 1995). The cream also exhibited anti-dengue property. Another vital medicinal benefit of the C. nutans herb is as an anticancer. Numerous studies have revealed the cytotoxicity and antiproliferative effects of C. nutans extract against various human cancer cell lines such as

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Mathematical Modeling and Drying Characteristics Investigation of Black Mulberry Dried by Microwave Method

Cited by 30 publications

References 21 publications

Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves

Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves

Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law

Infrared drying of Clinacanthus nutans leaves

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