Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Ravula, Sudharshan Reddy; Munagala, Surender Reddy; Arepally, Divyasree; Ravula, Parabhaker Reddy; Golla, Sheshasayana

doi:10.18006/2017.5(3).392.401

Cited by 8 publications

(5 citation statements)

References 34 publications

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“…It is observed either in Table 6 or  variance explained of 99.98 %. Although values of diffusion coefficients were not found in the literature searched for pineapple residues, these values are comparable to those found for pineapple in general (RAVULA et al, 2017;BAPTESTINI et al, 2016;FURTADO et al, 2014;MINAEI et al, 2011;BORSATO et al, 2009;MIRZAEEE et al, 2009). (1/T)×1000…”

Section: Resultssupporting

confidence: 69%

Drying kinetics of pineapple agro-industrial residues: a new approach

Filho

Martins

Mata

et al. 2020

BJD

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Drying kinetics of pineapple agro-industrial residues was studied using thin-layer of product at 40℃, 50℃, 60℃ and 70℃, and airflow rate of 1.5 m/s. The diffusion model was modified and fitted to experimental data of moisture ratio of pineapple residue to estimate the diffusion coefficient as function of temperature, and a good fitting of Arrhenius equation was obtained, with a variance explained of 99.98 %. Values of diffusion coefficients varied in the range from 4.82 × 10 −10 m 2 ⁄s to 11.17 × 10 −10 m 2 ⁄s, approximately. A modification was implemented in the Page's equation to include the diffusion effects explicitly, leading to a less empirical and simpler model to describe drying kinetics of pineapple residue. The model presented in this work proved to be adequate to predict drying ratio of pineapple residue, if the material layer thickness is 1.0 cm, under the drying conditions used.

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Section: Resultssupporting

confidence: 69%

Drying kinetics of pineapple agro-industrial residues: a new approach

Filho

Martins

Mata

et al. 2020

BJD

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“…The values of D eff obtained in the present study lie within the general range of 10 −12 to 10 −8 m 2 /s for the drying of food materials (Zogzas, Maroulis, & Marinos‐Kouris, ; Zhu & Shen, ). The effective moisture diffusivity between 9.62 × 10 −10 and 1.55 × 10 −9 m 2 /s for oyster mushroom (Tulek, ), 1.58 × 10 −9 and 6.98 × 10 −9 m 2 /s for tomato (Akhijani et al, ), 1.94 × 10 −8 and 9.19 × 10 −8 m 2 /s for pumpkin (Onwude, Hashim, Janius, Nawi, & Abdan, ), 1.60 × 10 −8 and 34.7 × 10 −8 m 2 /s for olive pomace (Koukouch et al, ), and 5.07 × 10 −10 and 1.18 × 10 −9 m 2 /s for pineapple (Ravula, Munagala, Arepally, & Reddy, ) has been reported by several researchers. Mass transfer coefficient of 1.37 × 10 −7 m/s during drying 4 mm thick fresh carrot slices in air at 60 °C (Markowski, ) and between 1.61 × 10 −7 and 4.17 × 10 −7 m/s during solar drying of potato (Tripathy & Kumar, ) has been reported.…”

Section: Resultsmentioning

confidence: 99%

Modeling and simulation of moisture transfer during solar drying of carrot slices

Mahapatra

Tripathy

2018

J Food Process Engineering

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Carrot slices of 0.03 m diameter and 0.005 m thickness were dried in direct, indirect and mixed mode type natural convection solar dryers. Thin layer drying behavior of carrot slices was studied using 10 empirical and semi‐empirical mathematical models. Wang and Singh model described the drying behavior of carrot accurately with maximum values of coefficient of determination (R2) and minimum reduced chi‐square (χ2), and root mean square error (RMSE). The effective diffusivity (Deff) and convective mass transfer coefficient (hm) of carrot slices ranged from 2.59 × 10−8−6.36 × 10−8 m2/s and 3.15 × 10−7 to 4.28 × 10−7 m/s, respectively, with maximum values obtained for mixed mode solar dried samples followed by direct and indirect solar dried samples. The diffusivity of carrot slices dried in direct, indirect and mixed‐mode solar dryer were expressed as a function of temperature using Arrhenius relation. Finite element model was developed using COMSOL Multiphysics software to simulate moisture ratio during drying. The developed model predicted the transient moisture migration phenomenon inside the samples precisely during the drying process. Practical applications The ever increasing worriment on climate change and growing demand for enactment of clean energy technologies in food industries is the motivation for investigating the solar drying behavior of carrot slices. It is well known that the physico‐chemical and sensorial changes during drying are very much dependent on the moisture content of food product. In this regard, proper understanding and controlling of the solar drying process by accurately predicting moisture distribution inside the product will result in superior quality dried products. Moreover, mathematical models will assist in predicting the drying behavior of food product by analyzing the influence of process parameters and will be helpful to minimize the cost of drying process and deterioration of quality attributes of the product. The use of solar dryers is a proven technology and the food industry should promote its practical applications in food processing sector.

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“…The Vitamin C content was determined using the method followed by Sadasivam and Manickam (1992) described by Anjali et al. (2012) and Ravula et al. (2017).…”

Section: Methodsmentioning

confidence: 99%

Effect of oven and intermittent airflow assisted tray drying methods on nutritional parameters of few leafy and non-leafy vegetables of North-East India

Mondal

Rangan

Uppaluri

2019

Heliyon

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Given a sizable proportion of bio-resource production in the North-east (NE) India and the need to enhance the shelf life of perishable horticultural regional produce, this work addresses the optimality of inexpensive oven and intermittent airflow assisted tray drying processes for Kolmou (Ipomoea aquatica Forssk.), Pui (Basella alba), Jatialao sak (Lagenaria siceraria leaves), Kolphul (Musa balbisiana Colla blossom), Kaskal (Musa splendida), green Komora (Benincasa hispida) and Posola (Musa balbisiana Colla pseudostem) vegetables of NE India. Characterization parameters for process parametric optimality include proximate analysis based evaluation of moisture content, yield, carbohydrate, crude protein, soluble protein, vitamin C, antioxidant activity, ash, crude fibre and fat content. For most vegetables, tray drying process performance is superior in terms of better moisture removal, higher yield and higher anti-oxidant activity. Among all considered samples, tray dried Kolmou possessed highest antioxidant activity. Vitamin C content was seen to be highest in tray dried Komora.

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Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Cited by 8 publications

References 34 publications

Drying kinetics of pineapple agro-industrial residues: a new approach

Drying kinetics of pineapple agro-industrial residues: a new approach

Modeling and simulation of moisture transfer during solar drying of carrot slices

Effect of oven and intermittent airflow assisted tray drying methods on nutritional parameters of few leafy and non-leafy vegetables of North-East India

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