Mathematical modelling and experimental investigation of tropical fruits drying

Karim, Azharul; Hawlader, Mohammad Nurul Alam

doi:10.1016/j.ijheatmasstransfer.2005.04.035

Cited by 164 publications

(84 citation statements)

References 14 publications

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“…In addition, they may be attacked by insects, rodents and enzymes (Maudkordylas, 1990). Thus there are considerable damage, wastage and losses of these seasonal fruits and vegetables due to lack of proper processing and preservation in many countries, which has been estimated to be 30-40% in developing countries (Karim and Hawlader, 2005;Afolabi and Agarry, 2014). The need to reduce post-harvest damage, wastage and losses is of paramount importance for these countries.…”

Section: Introductionmentioning

confidence: 99%

“…Many mathematical drying models have been proposed to describe the drying characteristic of these fruits and vegetables (Yaldiz et al, 2001;Akpinar et al, 2003;Afolabi and Agarry, 2014;Agarry, 2016). Few reliable simulation models that considered equipment model to aid in the design of batch dryers for fruits have been proposed (Karim and Hawlader, 2005;Afolabi and Agarry, 2014). Nonetheless, more drying models based on heat and mass transferred from the material to the drying medium which can predict accurately the drying kinetics of the agricultural product is often needed.…”

Section: Introductionmentioning

confidence: 99%

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Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

Agarry

2017

Turkish JAF Sci.Tech.

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The objective of this study was to investigate the drying characteristics and kinetics of red pepper and bitter leaf under the influence of different drying temperatures. The drying experiments were carried out at dry bulb temperature of 35, 45, 55 and 75 o C, respectively in an oven dryer. The results showed that as drying temperature increased, drying rate also increased and the drying time decreased. It was observed that un-sliced red pepper and sliced bitter leaf would dry within 2.5-12 h and 1.67-7 h, respectively at temperature ranging from 75 to 35 o C. The drying of red pepper and bitter leaf was both in the constant and falling rate period. Four semi-empirical mathematical drying models (Newton, Page, Henderson and Pabis, and Logarithmic models) were fitted to the experimental drying curves. The models were compared using the coefficient of determination ( 2 ) and the root mean square error (RMSE). The Page model has shown a better fit to the experimental drying data of red pepper and bitter leaf, respectively as relatively compared to other tested models. Moisture transport during drying was described by the application of Fick's diffusion model and the effective moisture diffusivity was estimated. The value ranges from 15.69 to 84.79 × 10 -9 m 2 /s and 0.294 to 1.263 × 10 -9 m 2 /s for red pepper and bitter leaf, respectively. The Arrhenius-type relationship describes the temperature dependence of effective moisture diffusivity and was determined to be 37.11 kJ/mol and 32.86 kJ/mol for red pepper and bitter leaf, respectively. A correlation between the drying time and the heat transfer area was also developed.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

Agarry

2017

Turkish JAF Sci.Tech.

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“…The quality parameters measured in the study were ranked in order of significance as follows: color, moisture content, moisture ratio, and assigned weights (λ 1 , λ 2 , λ 3 ) of 0.3, 0.2, 0.1, respectively. The SEI [25] was then calculated for each of the experimental conditions by the following Equation 4. where MR is the moisture ratio, X d and X 0 are the water contents of the dehydrated sample and the fresh sample on dry basis.…”

Section: Synthetic Evaluation Indexmentioning

confidence: 99%

“…The ripened nectarine is perishable and deteriorates rapidly after harvesting, hence the need to apply an appropriate postharvest technology to prolong the shelf life of the fruit; drying is among the most frequently used methods for that purpose [3][4][5]. Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semisolid or liquid.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

Demirel¹,

Ismail²

2017

Studia UBB Chemia

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ABSTRACT. The main objective of a product quality study for drying agricultural products without causing distortion is to reduce the product moisture value to a final moisture value while expending the least energy and time. In the first stage of this study, nectarine slices were dried in a microwave and cabinet dryer under different drying conditions. Experiments in the microwave dryer were done at four different power levels: 90, 180, 360, and 600 W. Hot air drying was done at two temperatures, 50 and 70 °C, with a constant air velocity (2.0 m/s). In the second stage, after those experiments, the hybrid drying method were constructed based on the color parameter, and moisture ratio. In the hybrid drying method, hot air drying was carried out with microwave pretreatment. The most effective hybrid drying method in terms of optimal drying time, energy consumption, and color parameters was found to be at 180 W microwave power and 70 °C.

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“…Characteristic length is inversely related to internal mass transfer resistance (Karim and Hawlader, 2005;Madhiyanon et al, 2009), so that the longer the length of chilies to be dried, the greater moisture immigration to the chilies surface.…”

Section: Rednessmentioning

confidence: 99%

The Drying Kinetics of Chilies using a Rotating Fluidized Bed Technique

Dongbang¹

2010

American Journal of Applied Sciences

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Problem statements:The present study investigates experimentally the drying of chilies (Capsicum annuum L.) with rotating fluidized bed technique and the biological properties: capsaicin content, moisture diffusivity and activation energy. Approach: The drying experiment was conducted at the drying air temperatures ranged 70-120°C and the drying air velocity was fixed at 1.8 m sec −1 , while the layer's height was fixed at 4 ± 0.5 cm. The chilies were dried starting 350 ± 5%db down to 10 ± 1%db. Results: The drying time requested to dry chilies ranged 69-257 min. The average capsaicin content of dried chilies was decreased starting 2725.4 down to 1617.4 ppm. The effective diffusivity and activation energy were also described. Conclusion: Drying air temperature was significant factor on the decreasing of moisture content, capsaicin content and redness of dried chilies. All samples can be marketable.

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Mathematical modelling and experimental investigation of tropical fruits drying

Cited by 164 publications

References 14 publications

Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

The Drying Kinetics of Chilies using a Rotating Fluidized Bed Technique

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