Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy

Alibas, Ilknur

doi:10.1590/s0101-20612014005000030

Cited by 31 publications

(19 citation statements)

References 35 publications

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“…For long drying periods, Equation 3 can be simplified to only the first term of the series and it is written in logarithmic form as Equation 5 (Alibas, 2014):…”

Section: Determination Of Effective Diffusivity (D Eff ) and Activatimentioning

confidence: 99%

Energy efficiency and moisture diffusivity of apple slices during convective drying

Beigi

2016

Food Sci. Technol

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The present study aimed at investigating the influences of drying air temperature and flow rate on energy parameters and dehydration behaviour of apple slices. For this purpose, apple slices were dried in a convective dryer at air temperatures of 50, 60 and 70 °C, and air velocities of 1, 1.5 and 2 m s -1. Dehydration rate increased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s -1 , respectively. The effective moisture diffusivity was determined to be in the range of 6.75×10 . Results of data analysis showed that the maximum energy consumption (23.94 kW h) belonged to 50 °C and 2 m s -1 and the minimum (13.89 kW h) belonged to 70 °C and 1 m s -1 treatment. Energy efficiency values were in the range of 2.87-9.11%. Moreover, the results indicated that any increment in the air temperature increases thermal and drying efficiencies while any increment in the air flow rate decreases both of them.Keywords: apple; moisture diffusion; thermodynamic parameters; energy efficiency.Practical Application: Traditional drying methods pose some problems such as long drying time and dust and microbial contamination of the dried materials. Artificial drying methods should be employed to overcome these problems. In spite of some advantages for industrial dryers, energy requirement in drying technology is one of the key problems to overcome. The drying process generally consumes large amounts of energy; therefore, it is crucial to make sure of high energy efficiency and low environmental impact in this process.

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“…For long drying periods, Equation 3 can be simplified to only the first term of the series and it is written in logarithmic form as Equation 5 (Alibas, 2014):…”

Section: Determination Of Effective Diffusivity (D Eff ) and Activatimentioning

confidence: 99%

Energy efficiency and moisture diffusivity of apple slices during convective drying

Beigi

2016

Food Sci. Technol

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“…The effectiveness of MW drying for various vegetables (celery, carrot, pumpkin, spinach, and pepper) was determined by many researchers (Alibas, 2014;Darvishi et al, 2014;Ozkan et al, 2007;Wang and Xi, 2005;Wang et al, 2007). Alibas (2014) utilized the domestic MW oven without any modification for drying approximately 50 g of celery leaves and applied 20 mathematical thin-layer-drying models for predicting the drying curves.…”

Section: Microwave Dryingmentioning

confidence: 99%

“…Alibas (2014) utilized the domestic MW oven without any modification for drying approximately 50 g of celery leaves and applied 20 mathematical thin-layer-drying models for predicting the drying curves. The drying time of celery leaf samples decreased with an increase in MW power levels.…”

Section: Microwave Dryingmentioning

confidence: 99%

Drying Characteristics of Agricultural Products under Different Drying Methods: A Review

Lee

Park

Lee

et al. 2016

Journal of Biosystems Engineering

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Purpose: Drying is one of the most widely used methods for preserving agricultural products or food. The main purpose of drying agricultural products is to reduce their water content for minimizing microbial spoilage and deterioration reaction during storage. Methods: Although numerous drying methods are successfully applied to dehydrate various agricultural products with little drying time, the final quality of dried samples in terms of appearance and shape cannot be guaranteed. Therefore, based on published literature, this review was conducted to study the drying characteristics of various agricultural products when different drying methods were applied. Results: An increase in the drying power of sources-for example, increase in hot air temperature or velocity, infrared or microwave power-and the combination of drying power levels can reduce the drying time of various agricultural products. In addition, energy efficiency in drying significantly relies on the compositions of the dried samples and drying conditions. Conclusions: The drying power source is the key factor to control entire drying process of different samples and final product quality. In addition, an appropriate drying method should be selected depending on the compositions of the agricultural products.

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“…(4) for different solid geometries which for an infinite slab is written as [15]: For long drying periods, Eq. (5) can be simplified to only the first term of the series and written in logarithmic form as [16]:…”

Section: Determination Of Effective Diffusivity and Activation Energymentioning

confidence: 99%

Mathematical Modelling and Determination of Mass Transfer Characteristics of Celeriac Slices under Vacuum Drying

Beigi

2016

Period. Polytech. Chem. Eng.

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IntroductionDrying is an essential unit operation in a variety of industries e.g., food, pharmaceutical, chemical, plastic, timber and paper. The industries use drying equipments to eliminate moisture from the products for one or several of the reasons such as easy handling, safe preservation and longer storage, reduction in cost of transportation, desired quality, usage diversity and improved economical value [1]. Depending on the specific product attributes required, different industry sectors require different types of drying technology. Improper drying may lead to quality deterioration of product, high energy consumption, high process duration, unseasonable charges, etc. Hence, drying of high value and heat sensitive products such as food, pharmaceuticals and biological products demands special attention [2].Most dryers can be classified as direct dryers and vacuum dryers. In direct dryers, hot air at atmospheric pressure is used to supply the heat to evaporate water or other solvents from the product whereas, vacuum dryers use a reduced-pressure atmosphere to surround the product. In comparison with conventional atmospheric dryers, vacuum dryers have some unique advantages e.g., higher drying rate, lower drying temperature, higher energy efficiency and oxygen deficient processing environment [3]. Some researchers have applied vacuum dryers to dry various food materials and investigated dehydration kinetic and quality attributes of dried products [4][5][6][7].To predict drying behaviour of materials being dried, design new dryers, and control the process, mathematical modelling is widely used to simulate the drying process. The main proposed mathematical models used to describe the drying behaviour of agricultural materials are categorised as theoretical, semitheoretical and empirical models. Theoretical models are built based on the understanding the fundamental phenomena and mechanisms involved during drying process whereas the two other models are built by fitting model parameters to experimental data using multiple linear regressions. Theoretical simulations can give an explanation for phenomena occurring during the process but, they are more difficult and require substantial amount of computing time. The empirical models are derived from a direct correlation between moisture content and drying

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Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy

Cited by 31 publications

References 35 publications

Energy efficiency and moisture diffusivity of apple slices during convective drying

Energy efficiency and moisture diffusivity of apple slices during convective drying

Drying Characteristics of Agricultural Products under Different Drying Methods: A Review

Mathematical Modelling and Determination of Mass Transfer Characteristics of Celeriac Slices under Vacuum Drying

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