Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Zecchi, Berta; Clavijo, Leonardo; Garreiro, Jorge Martínez; Gerla, Patricia

doi:10.1016/j.jfoodeng.2010.11.026

Cited by 21 publications

(7 citation statements)

References 22 publications

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“…Results were in agreement with reported data for vacuum drying in different crops (Mongpraneet et al 2002;Bazyma et al 2006;Wu et al 2007;Calín-Sánchez et al 2011;Zecchi Figure 4 displays surface plots regarding the effect of variables in final moisture content. As can be seen in Fig.…”

Section: Final Moisture Contentsupporting

confidence: 89%

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Vacuum Drying Optimization and Simulation as a Preservation Method of Antioxidants in Apple Pomace

Almeida-Trasviña

Medina-González

Ortega‐Rivas

et al. 2014

J Food Process Engineering

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Vacuum drying optimum conditions and lowest energy consumption were investigated by surface response methodology and process simulation in Aspen Plus. Temperature, time and vacuum pressure effects on moisture, effective diffusivity, polyphenols and antioxidant capacity were evaluated. As a result, temperature was the most significant variable controlling the different responses. Optimum drying conditions were 68.33C, 46.33 kPa (abs) and 4.27 h. Dried apple pomace was obtained with 10% final moisture, 2.44 mg gallic acid equivalent/g as total polyphenolic content and 98.59 μmol Trolox equivalent/g as oxygen radical absorbance capacity. From simulation results, lower energy demand (1.2 kWh/kg of pomace) was obtained compared with other drying methods. Sensitivity analyses showed that apple pomace inlet temperature and apple pomace moisture content impacted energy requirements, whereas pressure and temperature adjustments inside the dryer did not. As a result, vacuum drying might be a feasible alternative to preserve antioxidants in apple pomace. Practical Applications Currently, there is an interest for developing economically feasible processes capable of recovering polyphenols from apple pomace in order to use such compounds in the food industry. Research has been performed regarding the optimization of polyphenols' solvent extraction. Preservation operations such as drying are critical before extraction. Vacuum drying is known as an efficient technique when processing temperature‐sensitive materials such as polyphenols. So far, there is no research available regarding vacuum drying effects in apple pomace polyphenols and antioxidant capacity. Because of this, this paper contributes to fill this gap, so the industry can implement this kind of process in the near future with the minimum negative effects in the polyphenolic and antioxidant capacity available; all this while having an efficient vacuum drying process.

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Section: Final Moisture Contentsupporting

confidence: 89%

“…; Zecchi et al . ; Šumić et al . ), where temperature was the only variable affecting final moisture content.…”

Section: Resultsmentioning

confidence: 99%

Vacuum Drying Optimization and Simulation as a Preservation Method of Antioxidants in Apple Pomace

Almeida-Trasviña

Medina-González

Ortega‐Rivas

et al. 2014

J Food Process Engineering

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“…In recent years, many investigators like Mujumdar, Tsotsas, and Zbicinski have devoted their research to drying mathematical model of conjugated transport of moisture content and heat flux through porous medium [4][5][6][7]. Ranjan et al [8] reported a two-dimensional diffusion model describing the heat and mass, momentum transfer to predict the drying rate of bananas.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermophysical Properties on Coupled Heat and Mass Transfer in Porous Material during Forced Convective Drying

Cai

Zhu

Shi-lin

et al. 2014

Advances in Mechanical Engineering

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The convective drying kinetics of porous medium was investigated numerically. A mathematical model for forced convective drying was established to estimate the evolution of moisture content and temperature inside multilayered porous medium. The set of coupled partial differential equations with the specified boundary and initial conditions were solved numerically using a MATLAB code. An experimental setup of convective drying had been constructed and validated the theoretical model. The temperature and moisture content of the potato samples were dynamically measured and recorded during the drying process. Results indicate that thermal diffusion coefficient has significant positive impact on temperature distribution and mass diffusion coefficient might directly affect the moisture content distribution. Soret effect has a significant impact on heat flux and temperature distribution in the presence of large temperature gradient.

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“…Moreover, the convective drying might be combined with the microwave or vacuum drying to obtain the higher drying ratio. It was found that the combined convective and vacuum drying attains good kinetic at relatively low temperature, e.g., at 55C [21]. The convective drying with microwave assistance was exanimated in [6,18] and also showed good result in increasing drying kinetics.…”

Section: Introductionmentioning

confidence: 97%

“…applying the same experimental stand were not reported in the literature. Different drying techniques were proposed, e.g., the convective [2,6,11,18,21], vacuum [18] and microwave drying [5,6]. The convective drying process is widely used particularly in the food processing for which the influence of the pretreatment of samples on the process kinetic was examined in a wind tunnel under air velocity and temperature of 2 m/s and 60C, respectively [2].…”

Section: Introductionmentioning

confidence: 99%

Development of The Experimental Stand With Centrally Located Specimen For The Investigation of Heat and Moisture Phenomena in Porous Building Materials

Cieślikiewicz

Wąsik

Kubiś

et al. 2019

Civil and Environmental Engineering Reports

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The paper presents development of an experimental stand with centrally located specimen for the investigation of heating and drying processes in porous building materials. Additionally, the paper contains preliminary results of measurements which test and verify the assumed operation conditions of the stand. In order to control parameters of air which was used to heat and dry the specimen, the stand was operating in a closed loop and was equipped with several elements, i.e., the cooler (humidity condenser), fan with variable rotation speed, humidifier and heater. Moreover, the stand consisted of two square and parallel ducts with air streams which had identical parameters. This allowed for two measurements at the same time.

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Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Cited by 21 publications

References 22 publications

Vacuum Drying Optimization and Simulation as a Preservation Method of Antioxidants in Apple Pomace

Vacuum Drying Optimization and Simulation as a Preservation Method of Antioxidants in Apple Pomace

Effect of Thermophysical Properties on Coupled Heat and Mass Transfer in Porous Material during Forced Convective Drying

Development of The Experimental Stand With Centrally Located Specimen For The Investigation of Heat and Moisture Phenomena in Porous Building Materials

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