Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.)

Chahbani, Amna; Fakhfakh, Nahed; Balti, Mohamed Amine; Mabrouk, Mahmoud; El‐Hatmi, Halima; Zouari, Nacim; Kechaou, Nabil

doi:10.1016/j.fbio.2018.07.004

Cited by 79 publications

(81 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the present study the D eff was ranged from 1.39 × 10 −10 to 5.72 × 10 −10 m 2 /s. These values were in the range of the relevant studies of green peas (Chahbani et al, 2018;Sahin, Sumnu, & Tunaboyu, 2013;Zielinska, Zapotoczny, Alves-Filho, Eikevik, & Blaszczak, 2013) and also fruits and foods as previously reported (Beigi, 2016;Chen et al, 2020;Janjai et al, 2008a;Mphahlele, Pathare, & Opara, 2019;Panagiotou, Krokida, Maroulis, & Saravacos, 2004;Pankaew et al, 2016).…”

Section: Effective Moisture Diffusivitysupporting

confidence: 83%

Simulation of hot air infrared‐assisted green peas drying using finite element method

Zare

Akbarzadeh

Nematollahi

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

The objective of this study was to simulate the drying kinetics of green peas in a hotair infrared-assisted dryer using an appropriate finite element method (FEM). To achieve the aim of the study, the axisymmetric FEM with the Galerkin approach was employed to model and predict the drying behavior. One of the key physical properties required for the modeling was to determine the effective moisture diffusivity obtained from previous study on green peas drying in a lab-scale hot-air infraredassisted dryer. To compare the simulated moisture transfer results with those of experiments several experiments consisting of combination of main factors namely drying air temperatures (30 C, 40 C, and 50 C), infrared power intensity (0 as a control, 0.2, 0.4, and 0.6 W cm −2), and drying air flow velocity (0.5, 1, and 1.5 ms −1) were conducted in three replications. The predicted average moisture contents by the proposed mathematical model showed reasonably a good agreement with the experimental data (maximum error value: RMSE = 2.18 and MARE = 5.08%). The simulation was also compared by two-dimensional FEM. The results demonstrated that the accuracy of the axisymmetric FEM was higher than two-dimensional FEM. Based on the results, the developed FEM model has reasonable accuracy and can be applied to provide more information on the dynamics of moisture movement without running any experiments. Furthermore, the useful information about optimum design of industrial dryers and drying behavior can be achieved by simulation of the drying process. Practical Applications Food security is an important issue for every developing country. Fruits are a major source of nutrients that widely used as fresh or processed. Drying process is widely used to improve the security, quality, shelf time, and also the packaging and transportation of the foodstuff. Design of dryer requires a high degree of attention. The useful information about optimum design of dryer and drying behavior can be achieved by simulation of the drying process. In this study, the finite element method is used to model and simulate the drying process of green peas (Pisum sativum L.). Green peas are one of the ancient cultivated and nutritious popular vegetables with a most useful amount of fiber that enjoy the antioxidant and anti-inflammatory benefits.

show abstract

Section: Effective Moisture Diffusivitysupporting

confidence: 83%

Simulation of hot air infrared‐assisted green peas drying using finite element method

Zare

Akbarzadeh

Nematollahi

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The effective moisture diffusivity ( D eff ) of scallop adductors and SA film is interpreted by using the simplified Fick's diffusion model . When the sample is assumed to be one‐dimensional and to have uniform initial moisture content, the solution of Fick's second law for each shape are defined as follows:…”

Section: Methodsmentioning

confidence: 99%

“…For an infinite cylinder,

MR = \frac{M_{normalt} - M_{normale}}{M_{0} - M_{normale}} = \frac{6}{π^{2}} {false\sum}_{n = 0}^{\infty} \frac{1}{n^{2}} \exp (- \frac{n^{2} π^{2} D_{normaleff} t}{r^{2}})

For an infinite slab,

MR = \frac{M_{normalt} - M_{normale}}{M_{0} - M_{normale}} = \frac{8}{π^{2}} {false\sum}_{n = 0}^{\infty} \frac{1}{{(2 n + 1)}^{2}} \exp (- \frac{{((), 2 n + 1)}^{2} π^{2} D_{normaleff} t}{4 L^{2}})

where D eff is the effective moisture diffusivity (in m 2 s −1 ); r is the radius of the scallop adductor (in meters); L is the half thickness of SA film (in meters); n is the positive integer, and t is the drying time (in seconds).…”

Section: Methodsmentioning

confidence: 99%

Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

et al. 2019

View full text Add to dashboard Cite

Background Drying efficiency and quality maintenance are the major concerns of both manufactures and consumers. Heat pump drying (HPD) is suitable for heat sensitive foodstuffs due to its ability to independently control the drying operation parameters. However, lower drying rate and energy efficiency in the later period of HPD are the bottlenecks that restrain its application. A novel approach using hydrocolloids as pretreatment coatings prior to drying was designed to solve these problems. The effects of sodium alginate (SA) coating, drying temperatures and air velocities on the drying characteristics and quality attributes of scallop adductors were evaluated. Results Drying took place in the falling rate period. Drying time decreased with increasing temperature, air velocity and SA coating. The Two Term model and the Wang and Singh model gained the best fit for thin‐layer drying of scallop adductors and SA film, respectively. Effective moisture diffusivity increased with temperature, velocity and SA coating and were in the range 7.352–14.620 × 10−11, 9.890–17.100 × 10−11 and 2.348–4.604 × 10−10 m2 s−1 for uncoated scallop adductors, SA coated scallop adductors and SA films, respectively. The activation energies for SA films, coated and uncoated scallop adductors were 17.07, 20.78 and 26.17 kJ mol−1, respectively. Dried scallop adductors with SA coating pretreatment exhibited a significant lower value of shrinkage rate and hardness, and higher value of toughness than uncoated ones at 30 °C and 2.0 m s−1 (P < 0.05). Conclusion Hydrocolloid coating is a promising pretreatment in improving HPD efficiency and enhancing quality attributes of dried scallop adductors. © 2019 Society of Chemical Industry

show abstract

“…The concentration and clarification process during sugar manufacturing produces various by-products, i.e., molasses and bagasse. Some other applications of these by-products are in chemicals, plastics, synthetic fiber, animal feed and ethanol production [3].…”

Section: Introductionmentioning

confidence: 99%

Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice

et al. 2019

View full text Add to dashboard Cite

Sugarcane juice is a perishable food with a good nutritional profile. Thus, there is a need to increase its shelf life by reducing water content which facilitates storage and transportation. In this study, process conditions were optimized to concentrate the sugarcane juice at various microwave powers (30, 50, 80, 100 W). A central composite design was applied to optimize the process conditions (power and time). The overall evaporation time depends on microwave powers; increase in power reduced the processing time. The results showed that at 100 W sugarcane juice was concentrated to 75° brix for 15 min which reduced the energy consumption to 1.3 times compared to other powers. Moreover, microwave processing better retained the sensory properties of concentrate and preserved its antioxidant activity. Thus, 100 W was most energy efficient in concentrating sugarcane juice. In general, microwave processing reduced the processing time and cost making it a sustainable approach to concentrate juices.

show abstract

Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.)

Cited by 79 publications

References 40 publications

Simulation of hot air infrared‐assisted green peas drying using finite element method

Simulation of hot air infrared‐assisted green peas drying using finite element method

Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice

Contact Info

Product

Resources

About