Mathematical Modeling of Drying Characteristics of Black Pepper  (Piper nigrum) in Indirect Type Solar-Biomass Hybrid Dryer

Shreelavaniya, R.; Pangayarselvi, R.; Kamaraj, S.

doi:10.20546/ijcmas.2017.611.309

Cited by 8 publications

(6 citation statements)

References 12 publications

(6 reference statements)

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“…The performance of this model at different drying temperatures for blanched and unblanched black pepper for varieties Sreekara and Panniyur‐1 is shown in Figure 3. In the study conducted by Shreelavaniya et al (2017) on modeling the drying characteristics of black pepper, the logarithmic model recorded the highest value for R 2 (.9996) and lowest RMSE (.0072) and χ 2 (.0000519) in open sun drying process. Similar observations for the use of Logarithmic model have been reported for drying of whole figs (Xanthopoulos et al, 2007); peach slice (Kingsly et al, 2006); white mulberry (Doymaz, 2004a); shelled and unshelled pistachio (Midilli & Kucuk, 2003) and single apricot (Togrul & Pehlivan, 2003).…”

Section: Resultsmentioning

confidence: 94%

“…Thus, blanching reduced the drying time and the rate of moisture removal was higher during drying in blanched pepper. Shreelavaniya et al (2017) reported that drying of black pepper in was much faster Solar‐Biomass Hybrid Dryer (S‐BHD) and took only 12 h to dry from initial moisture content of 434.8% (d.b) to final moisture content of 9.4% (d.b) whereas in case open sun drying (OSD), it took 84 h to obtain the final moisture content of 12.10% (d.b). Zhang et al (2016) studied the effect of drying temperature and reported that the drying time required to reduce the moisture content of debittered apricot kernels from the initial moisture content of 44.6% ± .5% (d.b) to the final moisture content of 2.3% ± .7% (d.b) was 220, 200, 150, and 110 min at drying temperatures of 60°C, 80°C, 100°C, and 120°C, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…In these curves, an increase of drying rate, given by the curve slope, with increase in temperature was observed. Shreelavaniya et al (2017) reported a strong liner relationship between moisture ratio and drying time for black pepper drying in Solar Biomass Hybrid Dyer ( R 2 = .982) and open sun drying process ( R 2 = .978). The results are in agreement with the reports quoted for green peas Thakur (2008), garlic (Madamba et al, 1996) and cauliflower leaves (Lopez et al, 2000).…”

Section: Resultsmentioning

confidence: 99%

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Modeling for thin layer drying of black pepper (Piper nigrum) in a reverse air flow dryer

Jayashree

Zachariah

2022

J Food Process Engineering

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Drying of freshly harvested green pepper (Piper nigrum) was performed in a reverse air flow mechanical dryer (RRLT‐NC – 101). Fresh and blanched pepper of varieties, Sreekara and Panniyur‐1 were dried at 50°C, 55°C, and 60°C. Blanching was done by dipping in boiling water for 1 min. The experimental data for moisture loss was converted to moisture ratios and fitted to five thin layer drying models to describe the drying process mathematically. The results were compared for their goodness of fit in terms of coefficient of determination (r2), root mean square error (RMSE) and mean square of deviation (χ2). Logarithmic model was found most suitable to describe the drying process of black pepper. The unblanched Sreekara took 42, 34, and 26 h and blanched took 36, 30, and 24 h to dry from moisture content of 180.89–9.4% d.b. at air temperatures of 50°C, 55°C, and 60°C, respectively. In case of Panniyur the unblanched took 44, 36, and 28 h and blanched took 37, 32, and 26 h to dry from moisture content of 197.62–9.2% d.b. for the same temperatures. The effective moisture diffusivity varied from 3.28 × 10−7 to 6.44 × 10−7 m2/s. The activation energy was higher for unblanched than for blanched black pepper varied between 39.45 and 44.05 kJ/mol. Practical applications Drying of harvested pepper is one of the most important unit operations during processing of green pepper. Sun drying is the conventional method followed for drying. The despiked pepper berries are dried under sun for 4–5 days to bring the moisture content below 11%. The process of blanching green pepper in boiling water for 1 min followed by mechanical drying could produce better quality dried product. A simple reverse air flow, natural convection mechanical dryer suitable for drying various agricultural produce at farm level was used for drying green pepper. The results of the study could be applied for gathering information related to the drying process in a mechanical dryer like the drying kinetics, effective moisture diffusivity and activation energy as well as the effect of blanching on these parameters.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Modeling for thin layer drying of black pepper (Piper nigrum) in a reverse air flow dryer

Jayashree

Zachariah

2022

J Food Process Engineering

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“…The dryer [5] and [47] use an external burner to provide additional heat to dry agricultural products inside the chamber. At the same time, dryer [31] and [49] burns biomass materials to release heat energy to the dryer. Additionally, dryer [40] and [50], [42], and [51] uses a solar-generated electric heater, paraffin wax, and water tank storage, respectively, to increase the drying temperature inside its' drying space.…”

Section: Review Discussionmentioning

confidence: 99%

“…Using black pepper berries as an example, the drying of fresh pepper berries occurs in two stages. The first stage of drying is usually faster than its later stage [31]. In the early stage, the moisture readily sitting on the product's surface vaporizes at a constant rate and faster than the product's internal moisture.…”

Section: Principle Of Drying Of Agricultural Producementioning

confidence: 99%

A review of solar drying technology for agricultural produce

Rizalman

Moung

Dargham

et al. 2023

IJEECS

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Agriculture contributes to large export earnings for many countries and provides food all over the world. However, most agricultural products need some post-harvest processing, such as drying, to extend their shelf life while still maintaining their respective nutrient quality. One popular post-harvest processing method is drying using solar energy. It is a type of renewable energy that is abundant and free. Conventional dryers use grid electricity and can be expensive to operate. Consequently, there is a growing need for cost-effective solar-powered agricultural dryers that is reasonable for smaller-scale farmers. Although current solar dryers are still not on par with modern electricity-powered dryers, solar dryers have lower running costs and are sustainable and able to generate electricity. They can also be used practically anywhere with abundant solar energy. As numerous solar drying technologies have been proposed over the past decade, it is necessary to assess the current state of solar drying technology in the agricultural sector to identify current advancements and potential research gaps. In this paper, a review of existing solar dryers mechanism and the state of the art of solar drying technology research for agricultural products is presented.

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