Modeling of the Drying Process of Apple Pomace

Tulej, Weronika; Głowacki, Szymon

doi:10.3390/app12031434

Cited by 17 publications

(17 citation statements)

References 39 publications

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“…However, there is no significant correlation between X 1 X 2 , X 1 X 3 , X 1 X 4 , X 2 X 3 , X 2 X 4 , and X 3 X 4 . The determination coefficient is relatively high at 97.52%, with a corrected determination coefficient R 2 = 95.04% indicating a good fit between the experimental model and results [ 16 ]. The significant differences in independent factors are notable.…”

Section: Resultsmentioning

confidence: 99%

Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment

Yang

Peng

Wang

2023

Foods

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The drying of compact and biologically active materials presents significant challenges. In this study, we propose using electrostatic field–ultrasonic coupling pretreatment to enhance the drying efficiency of ginkgo fruits. We designed and constructed an experimental device to investigate the effects of ultrasonic power, pretreatment time, hot air drying temperature, and electrostatic field voltage on the moisture content of the fruits. We used the response surface methodology to identify optimal process conditions and further explored the kinetic model for the moisture content of the fruits under the pretreatment. The results showed that the optimal process parameters for electrostatic–ultrasound pretreatment and the drying of ginkgo fruits were: an electrostatic field voltage of 11.252 kV, an ultrasound power of 590.074 W, a pretreatment time of 32.799 min, and a hot air drying temperature of 85 °C. Under the optimized process conditions, the correlation between the moisture content of ginkgo fruits and the two-term drying kinetics model was the highest. After electrostatic–ultrasound coupling pretreatment, the drying rate of ginkgo fruits was significantly improved during hot air drying.

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Section: Resultsmentioning

confidence: 99%

Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment

Yang

Peng

Wang

2023

Foods

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“…In the first stage of the experiment, black garlic cloves were subjected to convective drying (CD) performed using the convective dryer designed and constructed at the Institute of Agricultural Engineering (Wrocław, Poland) [ 62 ] at 60 and 70 °C and the air velocity of 0.5 m/s for 9 h ( Figure 5 ). Then, pre-dried black garlic was moved to a vacuum dryer (VD) and dried at 60 °C under 100 Pa (SPT-200, ZEAMiL, Horyzont, Kraków, Poland) until the moisture content of the material was below 13%.…”

Section: Methodsmentioning

confidence: 99%

The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic

et al. 2023

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Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC50 = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).

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“…The moisture content of the fresh material oscillated around 75%. The drying temperature of 60 °C was chosen as the optimum from among the other drying temperatures, the results of which are presented in the article [ 11 ].…”

Section: Methodsmentioning

confidence: 99%

“…Pomace should be treated as a half-finished product, which may be further processed, as it is rich in nutrients: protein, saccharides, mineral compounds, fiber, pectin, lipids, vitamins and organic acids [ 10 ]. It is a material for composting, an ingredient of feeds, a food product and a material for the production of fruit fiber, bio-oils, pectins, food colorings, natural dyes and polyphenol extracts [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Material-Characterization Properties of Post-Production Waste—The Case of Apple Pomace

Tulej

Głowacki

2022

Materials

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The paper presents the material-characterization properties of apple pomace—the post-production waste of juice pressing. Tests were carried out on the basic physical properties of apple pomace: color, specific-density, and energy properties. Extensive material-composition analyses based on DSC (differential scanning calorimetry) and TGA (thermogravimetry) methods were also performed. It has been shown that pomace, due to its energy value, can be a good fuel. The obtained thermal data confirm the presence of cellulose, hemicelluloses, lignins and pectins in the analyzed pomace. The results confirm that dried apple pomace is microbiologically stable with good health-promoting properties.

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Modeling of the Drying Process of Apple Pomace

Cited by 17 publications

References 39 publications

Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment

Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment

The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic

Analysis of Material-Characterization Properties of Post-Production Waste—The Case of Apple Pomace

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