Modelling of thin-layer drying kinetics of red chillies

Kaleemullah, S.; Kailappan, R.

doi:10.1016/j.jfoodeng.2005.05.049

Cited by 89 publications

(60 citation statements)

References 9 publications

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“…2 Effect of drying air temperature on the moisture content of Z. jujuba slices and 3.27×10 −10 m 2 /s for the samples dried at 50, 60, and 70°C drying air temperatures, respectively. The values for D eff obtained from this study lie within the general range 10 −11 -10 −9 m 2 /s for drying of food materials (Madamba et al 1996;Kaleemullah and Kailappan 2006; and comparable with other reported values. In Fig.…”

Section: Resultssupporting

confidence: 91%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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The thin-layer vacuum drying behavior of Zizyphus jujuba Miller slices was experimentally investigated at the temperature of 50, 60, and 70°C and the mathematical models were used to fit the thin-layer vacuum drying of Z. jujuba slices. The increase in drying air temperature resulted in a decrease in drying time. The drying rate was found to increase with temperature, thereby reducing the total drying time. It was found that Z. jujuba slices with thickness of 4 mm would be dried up to 0.08 kg water/kg dry matter in the range of 180-600 min in the vacuum dryer at the studied temperature range from 70 to 50°C. The Midilli et al. model was selected as the most appropriate model to describe the thin-layer drying of Z. jujuba slices. The diffusivity coefficient increased linearly over the temperature range from 1.47×10 −10 to 3.27×10 −10 m 2 /s, as obtained using Fick's second law. The temperature dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be 36.76 kJ/mol.

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Section: Resultssupporting

confidence: 91%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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“…In these curves, an increase of drying rate, given by the curve slope, with increase in temperature was observed, being consistent with the reported in literature for this product (Roberts;Kidd;Padilla-Zakour, 2008;Kaleemullah;Kailappan, 2006). On the other hand, orange seeds did not exhibit a constant rate period of drying, observing only the falling rate period, behavior was also observed by Cantu-Lozano et al (2013) in study with grapefruit seed.…”

Section: Experimental Drying Kineticssupporting

confidence: 90%

“…), x e is the equilibrium moisture content (kg/kg, d.b. ), k is the drying rate constant (1/s) and β 1 and β 2 are the constants (dimensionless) (Kaleemullah;Kailappan, 2006;Roberts;Kidd;PadillaZakour, 2008 …”

Section: Experimental Drying Kineticsmentioning

confidence: 99%

Mathematical Modeling of Orange Seed Drying Kinetics

et al. 2015

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Drying of orange seeds representing waste products from juice processing was studied in the temperatures of 40, 50, 60 and 70 °C and drying velocities of 0.6, 1.0 and 1.4 m/s. Experimental drying kinetics of orange seeds were obtained using a convective air forced dryer. Three thin-layer models: Page model, Lewis model, and the Henderson-Pabis model and the diffusive model were used to predict the drying curves. The Henderson-Pabis and the diffusive models show the best fitting performance and statistical evaluations. Moreover, the temperature dependence on the effective diffusivity followed an Arrhenius relationship, and the activation energies ranging from 16.174 to 16.842 kJ/mol. Index terms: Dehydration; diffusive model; Henderson-Pabis model; moisture content. RESUMOA secagem de sementes de laranja que representam produtos residuais do processamento de suco foi estudada nas temperaturas de 40, 50, 60 e 70 °C e velocidades de secagem de 0,6, 1,0 e 1,4 m/s. As cinéticas de secagem experimental de sementes de laranja foram obtidas utilizando um secador de ar forçado por convecção. Três modelos de camada fina: modelo de Page, modelo Lewis, e o modelo de Henderson-Pabis e o modelo difusivo foram utilizados para prever as curvas de secagem. Os modelos de HendersonPabis e difusivo mostraram o melhor desempenho adequado e avaliações estatísticas. Além disso, a dependência da temperatura na difusividade efetiva seguida a relação de Arrhenius, e as energias de ativação variam entre 16,174-16,842 kJ / mol. Termos de indexação:Desidratação; modelo difuso; modelo Henderson-Pabis; teor de umidade.

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“…In this research, the kinetic order model was developed to find the best fitting according to Table 1. The best of the kinetics order models was considered by R 2 at highest value [25,34]. Afterwards, kinetics parameters such as constant of degradation rate (k) and activation energy can be predicted by the suitable kinetics models.…”

Section: Kinetics Of Capsaicin Degradation At Blanching-brine-calciummentioning

confidence: 99%

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

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Modelling of thin-layer drying kinetics of red chillies

Cited by 89 publications

References 9 publications

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical Modeling of Orange Seed Drying Kinetics

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

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