Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)

Vega, A.; Fito, P.; Andrés, Ana; Lemus, R.

doi:10.1016/j.jfoodeng.2006.04.028

Cited by 147 publications

(143 citation statements)

References 20 publications

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“…A linear increase of drying constants k (min -1 ) with temperature was also found when drying onion (Sarsavadia et al 1999) and red bell pepper (Vega et al 2007a). According to Vega et al (2007a), the drying rate constant k (min ) is related to temperature by the Arrhenius equation and could therefore be considered as a pseudodiffusivity. Midilli and Kucuk (2003) showed logarithmic relations between models parameters and temperature for thin layer drying of pistachio.…”

Section: Drying Kinetics Modelingmentioning

confidence: 63%

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

et al. 2014

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The present study deals with the valorization of an edible spontaneous plant of the Tunisian arid areas: Allium roseum. This plant is traditionally used for therapeutic and culinary uses. Thin-layer drying behavior of Allium roseum leaves was investigated at 40, 50 and 60°C drying air temperatures and 1 and l.5 m/s air velocity, in a convective dryer. The increase in air temperature significantly affected the moisture loss and reduced the drying time while air velocity was an insignificant factor during drying of Allium roseum leaves. Five models selected from the literature were found to satisfactorily describe drying kinetics of Allium roseum leaves for all tested drying conditions. Drying data were analyzed to obtain moisture diffusivity values. During the falling ratedrying period, moisture transfer from Allium roseum leaves was described by applying the Fick's diffusion model.

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Section: Drying Kinetics Modelingmentioning

confidence: 63%

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

et al. 2014

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“…Increased velocity of airflow has an inverse relationship with moisture diffusivity or drying rate, and low rhythm of soybean kernels drying at high air velocities is due to higher cooling of soybean kernels. Therefore, the higher drying temperature and microwave power and lower air velocity can accelerate the water molecules present in the soybean kernels to evaporate faster, thus providing a faster decrease of the soybean samples moisture content and the corresponding higher value of effective mois- −9 m 2 /s for hot air drying of red bell pepper (Vega et al 2007). …”

Section: Fitting Models To the Experimental Datamentioning

confidence: 99%

Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

2014

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Moisture content of soybean kernel at harvest time is too high for storage, and needs to be reduced. In this research, drying characteristics, quality and energy requirement for microwave-fluidized bed drying of soybean kernels were studied. The results showed that air temperature (80-140°C), velocity (1.8-4.5 m/s) and microwave power (200-500 W) significantly influenced drying time, moisture diffusivity, rehydration capacity, cracking, and specific energy consumption (P≤0.05). Among the applied models, Page's model has the best performance to estimate the microwavefluidized bed drying behavior of the soybean kernels. Moisture diffusivity values increased (6.25×10 −10 to 42.14×10 -10 m 2 /s) as the air velocity decreased and air temperature and microwave power increased. Activation energy was foundto be between 3.33 and 17.70 kJ/mol. Minimum cracking percentage of soybean kernels (12.96 %) was obtained at 80°C, 1.8 m/s and 200 W treatments. The increase in microwave power and decrease in air velocity level decreased the rehydration capacity. Specific energy consumption varied from 50.94 to 338.76 MJ/kg water and the lowest specific energy consumption were obtained at 80°C, 4.5 m/s and 500 W.

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“…Several studies on drying kinetics of peppers can be found in the literature (REIS et al, 2011;VEGA et al, 2007;AFOLABI, AKINTUDE, 2005;GUPTA et al, 2002). Other studies focused on product quality aimed to investigate the effect of the temperature on the composition of pepper (FAUSTINO; BARROCA; GUINÉ, 2007), especially with respect to vitamin C, phenolic compounds, carotenoids (DI SCALA;CRAPISTE, 2008;COSTA et al, 2010;MONTES et al, 2010), color, and antioxidant properties (ARSLAN; ÖZCAN, 2011).…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration

Moraes¹,

Sobral²,

Branco³

et al. 2013

Ciênc. Tecnol. Aliment.

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Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)

Cited by 147 publications

References 20 publications

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration

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