Mathematical modelling of thin layer hot air drying of carrot pomace

Kumar, Navneet; Sarkar, B. C.; Sharma, Harish Kumar

doi:10.1007/s13197-011-0266-7

Cited by 105 publications

(70 citation statements)

References 29 publications

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Section: Effective Moisture Diffusivitysupporting

confidence: 90%

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Determination of ınfrared drying characteristics and modelling of drying behaviour of carrot pomace

Doymaz

2013

Tarım Bilimleri Dergisi

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In this study, drying characteristics of carrot pomace were determined and the applicability of different drying models was investigated in order to find the product's moisture content at any time of the drying process. Drying times of carrot pomace were found by drying at the infrared power levels of 83, 125, 167 and 209 W. It was observed that the power level affected the drying rate and time. To evaluate the drying kinetics of carrot pomace, the obtained experimental data were applied to twelve mathematical models and the model with the best fit was determined. According to the results, Aghbashlo et al model is superior to the others for explaining drying behavior of carrot pomace. Effective moisture diffusivity varied from 0.59 to 3.40x10 -10 m 2 s -1 and was significantly influenced by infrared power. Activation energy was estimated by a modified Arrhenius type equation and found to be 5.73 kW kg -1 .

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Section: Effective Moisture Diffusivitysupporting

confidence: 90%

“…As expected, the values of D eff increased with the increase of output power. This result is similar to the results for carrot pomace (Kumar et al 2012), apple pomace , and tomato by-products (Ruiz Celma et al 2009b). The effect of infrared power on effective diffusivity is defined by the following equation: …”

Section: Fitting Of the Drying Curvessupporting

confidence: 84%

Determination of ınfrared drying characteristics and modelling of drying behaviour of carrot pomace

Doymaz

2013

Tarım Bilimleri Dergisi

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“…Using thin layer drying the sample is dried in a single layer, which results in faster removal of moisture (6). A number of studies have been conducted on drying kinetics of diff erent fruits and vegetables such as apricot (7), seedless grape (8), sweet potato (9) and yam slices (10), so that they can be preserved by reducing the moisture content with minimal loss in valuable phytonutrients along with chemical and microbiological stability.…”

Section: ) Shredsmentioning

confidence: 99%

“…For longer drying period, Eq. 10 can be further simplifi ed to only the fi rst term of series (6,19) and can be writt en as follows: …”

Section: Eff Ective Moisture Diff Usivity and Activation Energymentioning

confidence: 99%

Effect of Hot Water Blanching Time and Drying Temperature on The Thin Layer Drying Kinetics and Anthocyanin Degradation of Black Carrot (Daucus carota l.) Shreds

Garba¹,

Kaur

Gurumayum

et al. 2015

Food Technol. Biotechnol.

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“…These models can be categorized as theoretical, semi-theoretical, and empirical [11]. Several mathematical modelling and experimental studies have been revealed concerning the drying characteristics of fruit and vegetable pomaces, such as grape pomace [12], tomato pomace [10,13], carrot pomace [14], and olive pomace [15,16]. So far, there a little information available about Abstract Drying of apple pomace representing byproducts from apple juice processing was studied.…”

mentioning

confidence: 99%

Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace

Kara

Doymaz

2014

Heat Mass Transfer

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before the production of high value-added products [5]. Also, the by-products do not only cause disposal costs, but also are a major environmental problem. Drying has always been of great importance to the preservation of agricultural products and their by-products.Drying is the most widely used commercial process to preserve foods because, compared to other long-term preservation methods, it is less costly and easier to operate. The main purpose of drying products is to allow longer periods of storage, minimize packaging requirements, and reduce shipping weights [6]. There are many drying methods, of which sun drying is the most traditional and economical one. However, sun drying has some significant disadvantages, such as the fact that it is time-consuming, weatherdependent, results in nutrient loss, is labor-intensive, and may result in possible environmental contamination [7]. In order to improve the quality of products, the sun drying technique should be replaced with industrial drying methods such as hot air drying [8,9].The most relevant aspects of drying technology are the mathematical modeling of the process and the experimental setup. The modeling is basically based on the design of a set of equations to describe the system as accurately as possible. Drying characteristics of the particular products being dried and mathematical models are needed in the design, construction and operation of drying systems [10]. Many mathematical models have proposed to describe the drying process, of them, thin-layer drying models have been widely in use. These models can be categorized as theoretical, semi-theoretical, and empirical [11]. Several mathematical modelling and experimental studies have been revealed concerning the drying characteristics of fruit and vegetable pomaces, such as grape pomace [12], tomato pomace [10,13], carrot pomace [14], and olive pomace [15,16]. So far, there a little information available about Abstract Drying of apple pomace representing byproducts from apple juice processing was studied. The results obtained show that moisture content of the pomace decreases with time and temperature. The Midilli et al. model was selected as the best mathematical model for describing the drying kinetics of the apple pomace. The effective moisture diffusivity varied from 1.73 × 10 −10 to 4.40 × 10 −10 m 2 /s and the activation energy was calculated to be 29.65 kJ/mol.

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Mathematical modelling of thin layer hot air drying of carrot pomace

Cited by 105 publications

References 29 publications

Determination of ınfrared drying characteristics and modelling of drying behaviour of carrot pomace

Determination of ınfrared drying characteristics and modelling of drying behaviour of carrot pomace

Effect of Hot Water Blanching Time and Drying Temperature on The Thin Layer Drying Kinetics and Anthocyanin Degradation of Black Carrot (Daucus carota l.) Shreds

Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace

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