Mathematical modelling of the thin layer solar drying of sweet potato slices

Diamante, Lemuel M.; Munro, Peter A.

doi:10.1016/0038-092x(93)90122-5

Cited by 366 publications

(171 citation statements)

References 5 publications

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“…Equation 1 can be further simplified to MR = X t /X o as the values of X e is relatively small compared to X o and X t for long drying time (Diamante and Munro 1993;Esturk 2012;Wang et al 2007).…”

Section: Mathematical Modelingmentioning

confidence: 99%

“…Therefore, hot air drying is a cost effective method of drying which provides uniformity and hygiene, and is inevitable for food drying process (Diamante and Munro 1993;Doymaz and Pala 2002). Several studies have been carried out by researchers to investigate the convective hot air drying characteristics of the fruits and vegetables: apple (Sacilik and Elicin 2006), carrot (Doymaz 2004), red pepper (Doymaz and Pala 2002), banana (Karim and Hawlader 2005), kiwi fruit (Simal et al 2005), black grapes (Togrul 2010), eggplant (Ertekın andYaldız 2004), figs (Babalis et al 2006) and sweet potato (Diamante and Munro 1993). There is no literature available on hot air drying behavior of mango ginger in spite of its high medicinal and food value even though research work has been reported on microwave drying of mango ginger by the present authors (Krishna Murthy and Manohar 2012).…”

Section: Introductionmentioning

confidence: 99%

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Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

Murthy

Manohar

2013

J Food Sci Technol

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Mango ginger (Curcuma amada) was dried in a through-flow dryer system at different temperatures (40-70°C) and air velocities (0.84 -2.25 m/s) to determine the effect of drying on drying rate and effective diffusivity. As the temperature and air velocity increased, drying time significantly decreased. Among the ten different thin layer drying models considered to determine the kinetic drying parameters, semi empirical Midilli et al., model gave the best fit for all drying conditions. Effective moisture diffusivity varied from 3.7 × 10 −10 m 2 /s to 12.5 × 10 −10 m 2 /s over the temperature and air velocity range of study. Effective moisture diffusivity regressed well with Arrhenius model and activation energy of the model was found to be 32.6 kJ/mol. Artificial neural network modeling was also employed to predict the drying behaviour and found suitable to describe the drying kinetics with very high correlation coefficient of 0.998.

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Section: Mathematical Modelingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

Murthy

Manohar

2013

J Food Sci Technol

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“…The sun drying technique has the advantages of minimalism and reduced principal investments, but it requires lengthy drying times (Andritsos et al, 2003). To enhance the superiority and value of the dried foodstuffs, the conventional open sun drying method should be substituted with modern industrial drying methods such as solar and hot-air dryings (Ertekin &Yaldiz, 2004;Diamante & Munro, 1993). Convective hot-air drying is widely used as a preservation technique on industrial scale.…”

Section: Introductionmentioning

confidence: 99%

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Yusufe

Mohammed

Satheesh

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70 o C, 80 o C and 90 o C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70 0 C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90 0 C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

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“…Using the sun for dry crops and grain is one of the oldest used applications of solar energy. Solar dryers protect grain and fruits and vegetables, reduce losses, dry faster and more uniformly, and produce a better quality product than open-air methods [17]. Solar-drying technology offers an alternative, which can process the vegetables and fruits in sanitary conditions to national and international standards and with zero energy costs.…”

Section: Solar Dryermentioning

confidence: 99%

The application of solar energy in agricultural systems

Torshizi

Mighani

2017

RESD

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-Given that one day fossil fuels will end, a need arises to find alternative fuels. Renewable energy is considered an alternative to fossil fuels and nowadays it attracts much attention. Among renewable energy sources, solar is the most important because it is available in all parts of the world. Also, this energy source is used in various industries including agriculture and it can be used in cultivating crops in the farthest corners of the world. In addition, this fuel does not cause pollution, like the other fossil fuels.Using the solar energy can be active in all agricultural areas. That will definitely help meet the increasing need for agricultural products with the increasing population. However, it is known that the agricultural land has a fixed area and, sometimes, agricultural products cannot be cultivated. That greenhouse is a method that is used nowadays and using the solar energy can help build solar greenhouses in areas far away from the city. Other applications of solar energy include irrigation, drying products, and ventilation niches. In this study, the researchers discuss some of the benefits of solar energy in agriculture.

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Mathematical modelling of the thin layer solar drying of sweet potato slices

Cited by 366 publications

References 5 publications

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

The application of solar energy in agricultural systems

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