Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying

Abstract

In this paper, the effect of drying temperature was investigated on the drying kinetics of the debittered and skin-removed apricot kernels, and the thin-layer drying model was also constructed by fitting the eight mathematical models such as Henderson and Pabis, Logarithmic, Midilli et al. and Approximation of diffusion model,. Among them, the Midilli et al. and Approximation of diffusion models were selected to describe the drying characteristics of apricot kernels due to their relatively higher coefficient of determination (R 2 ), and lower chi-square (χ 2 ) and root mean square error (RMSE). Beyond that, the moisture loss and the effective moisture diffusivity (D eff ) of the kernels during drying were also described and estimated by Fick's second law and the data obtained, getting a range of 1.39×10 −8 to 3.5×10 −8 m 2 /s, respectively. The temperature dependence of the diffusivity coefficients was described with the activation energy (Ea) value of 16.5 kJ/mol. All these results are beneficial for better understanding and controlling the drying of apricot kernels.Modelado matemático de semillas de albaricoque desamargadas (Prunus armeniaca L.) durante el secado de capa fina RESUMEN En este estudio, se investigó el efecto de la temperatura de secado en la cinética de secado de semillas peladas y desamargadas de albaricoque, además se empleó el modelo de secado de capa fina mediante la utilización de los ocho modelos matemáticos como por ejemplo el Henderson y Pabis, el logarítmico, el Midilli et al. y el modelo de Aproximación de difusión. Entre ellos, se seleccionaron los modelos Midilli et al. y Aproximación de difusión para describir las características de secado de las semillas de albaricoque debido a su coeficiente de determinación (R 2 ) relativamente alto, el bajo ji-cuadrado (χ 2 ) y el error cuadrático medio (RMSE). Además, se describieron la pérdida de humedad y la difusividad efectiva de la humedad (D eff ) de las semillas durante el secado y se estimaron mediante la segunda ley de Fick y los datos obtenidos, consiguiendo un rango de 1,39×10 −8 a 3,5×10 −8 m 2 /s, respectivamente. Se describió la dependencia de temperatura de los coeficientes de difusividad con el valor de energía de activación (Ea) de 16,5 kJ/mol. Todos estos resultados son beneficiosos para la comprensión y el control del secado de semillas de albaricoque. ARTICLE HISTORY

Modelling of drying kinetics and comparison of two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens L.)

“…Drying is one of the oldest methods of food preservation as well as an important food processing stage (Kayisoglu and Ertekin, 2011). It is also a common industrial preservation method applicable to a wide range of agricultural and industrial products (Zhang et al, 2016). Defined as the removal of moisture from a product by heat, that confer to a product an acceptable moisture level in order to prevent marketing deterioration within a certain period of time, safe storage, processing, or transportation (Nwakuba et al, 2017).…”

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

“…However, these research have been restricted in temperature range and subsequently determination of antioxidant capacity (Madrau et al, 2009), mass diffusion coefficient (Cârlescu, Arsenoaia, Roşca, & Ţenu, 2017), and drying kinetic modeling (Faal, Tavakoli, & Ghobadian, 2015). In addition, others studies were evaluated taking account of pomace (Zhang, Song, Wang, Zhao, & Fan, 2016) and kernels (Kayran & Doymaz, 2017) of apricot during the drying process.…”

Chemical compositions and antioxidant capacity of by-products generated during the apricot kernels processing

“…Generally, apricot kernel is typically used as snack foods and ingredients in a variety of processed foods, notably bakery and confectionery products (Esfahlan, Jamei, & Esfahlan, 2010). To the above utilization, removing the apricot kernels skin and debitterizing (amygdalin removal) are the two important steps in apricot kernels processing industry (Zhang, Song, Wang, Zhao, & Fan, 2016).…”