Moisture Diffusivity During Drying of Pineapple and Mango Leather as Affected by Sucrose, Pectin, and Maltodextrin

Gujral, Hardeep Singh; Oberoi, Davinder Pal Singh; Singh, Rajabaldeep; Gera, Mohit

doi:10.1080/10942912.2011.552016

Cited by 22 publications

(16 citation statements)

References 11 publications

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“…The Deff values must be within the normal range 10 -12 -10 -8 m 2 /s for drying of food materials (Zogzas et al 1996). Deff values for pineapple slices obtained from this study are close to the values of 6.6410 -7 to 12.9310 -7 m 2 /s reported by Gujral et al (2013) at different air temperatures. The differences between the results may be because of the structure of composition, shape and initial moisture content, besides the drying temperature, pre-treatments, and drying equipment.…”

Section: Effective Moisture Diffusivity and Activation Energysupporting

confidence: 48%

“…There are various studies about drying pineapple by using different drying methods including microwave-vacuum drying (Corrêa et al 2011), hot-air drying (Agarry et al 2013;Kingsly et al 2009;Gujral et al 2013;Ramallo and Mascheroni, 2012), and solar drying (Bala et al 2003). But, there is no information in literature for drying of pineapple slices in the closed loop heat pump dryer.…”

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confidence: 99%

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Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

Tunçkal

Coşkun

Doymaz

et al. 2018

Int. J. Renew. Energy Dev.

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Pineapple (Ananascomosus) slices were dried with the aid of a heat pump assisted dryer (HPD). During this process, air velocity was kept constant at 1m/s, while air temperatures were changed as 37°C, 40°C and 43°C. The drying air was also circulated by using an axial fan in a closed cycle and fresh air was not allowed into the system. The drying rate and drying time were significantly influenced by drying temperature. It was observed that drying temperatures had significant effects on the drying rate and drying time. During the conduct of the study, pineapple slices were dried at 37, 40 and 43°C for 465, 360 and 290 min, respectively. The specific moisture extraction ratio (SMER) values were observed to change as drying temperatures were changed. The drying rate curves indicated that the whole drying process occurred in the falling rate period. Seven well-known thin-layer models (Lewis, Henderson &Pabis, Logarithmic, Page, Midilli & Kucuk, Weibull and Aghbashlo et al.) were employed to make a prediction about drying kinetics through nonlinear regression analysis. The Midilli & Kucuk and Aghbashlo et al. models were consistent with the experimental data. Fick’s second law of diffusion was used to determine the moisture diffusivity coefficient ranging from 3.78×10–9 to 6.57×10-9 m2/s the each of the above mentioned temperatures. The dependence of effective diffusivity coefficient on temperature was defined by means a fan Arrhenius type equation. The activation energy of moisture diffusion was found to be 75.24kJ/mol. Article History: Received: July 18th 2017; Received: October 27th 2017; Accepted: January 16th 2018; Available onlineHow to Cite This Article: Tunçkal, C., Coşkun, S., Doymaz, I. and Ergun, E. (2018) Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System. International Journal of Renewable Energy Development, 7(1), 35-41.https://doi.org/10.14710/ijred.7.1.35-41

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Section: Effective Moisture Diffusivity and Activation Energysupporting

confidence: 48%

mentioning

confidence: 99%

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

Tunçkal

Coşkun

Doymaz

et al. 2018

Int. J. Renew. Energy Dev.

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“…Being highly perishable, it requires preservation in some form. Drying is one of the methods commonly used for preserving pineapple (Ramallo and Mascheroni, 2012;Gujral et al, 2013); other methods may be freezing, canning, irradiation and controlled atmosphere storage. Drying refers to the removal of moisture from solid material upon the application of heat.…”

Section: Introductionmentioning

confidence: 99%

Thin Layer Drying Kinetics of Pineapple: Effect of Blanching Temperature – Time Combination

Agarry¹,

Ao²,

Aremu³

2013

Nig J Bas App Sci

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Drying is an energy intensive unit operation and long drying periods tend to increase the energy requirements for the production of a unit dry product. In this study, the effect of blanching temperature-time combinations treatment conditions on the drying behavior of pineapple slices was investigated. Slices of pineapple were blanched at different temperature-time combinations before being dried in an oven dryer at a dry bulb temperature of 70 o C. Four thin-layer drying models were fitted to the experimental drying data. The results show that drying rates and drying times were affected by the blanching temperature-time combinations. Drying times increased as blanching temperature-time combinations increased. The predominant drying regime of the blanched pineapple was observed to be in the falling rate period. The logarithmic model best describe the drying behaviour of blanched pineapple slices with goodness of fit (2 R > 0.99). The effective moisture diffusivity of blanched samples decreased with increase in blanching temperature-time combinations. This implied enhanced mass transfer activities of blanched pineapple slices at decreasing blanching temperature-time combinations. Therefore, blanching pretreatment at lower temperature-time combinations in the drying of fruits and vegetables reduces the drying time and energy cost of drying.

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“…A remarkable negative correlation was found between the effective diffusion coefficient and the pectin, water-soluble sugar, and total sugar content (p < 0.05). Guiral et al [25] studied the effect of sucrose, pectin and maltodextrin on the moisture diffusivity during drying of pineapple and found that the effective moisture diffusivity was reduced by the addition of sucrose, pectin and maltodextin. This finding is also consistent with Saravacos and Maroulls [26], who observed that sugars such as glucose and sucrose could decrease effective moisture diffusivity in starch materials.…”

Section: Effect Of Physicochemical Characteristics On Effective Moistmentioning

confidence: 98%

Influence of Physicochemical Characteristics on the Effective Moisture Diffusivity in Tobacco

Yin

Junsheng

et al. 2015

International Journal of Food Properties

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The effect of the physicochemical characteristics on the moisture diffusion of tobacco was studied.In this research, the physical structure (specific surface area and pore volume) and major chemical components (total nitrogen, protein, pectin, starch, water-soluble sugar, and total sugar) of tobacco were determined. The effective diffusion coefficient of tobacco ranged from 0.5×10 −14 to Downloaded by [University of California Davis] at 15:25 27 December 2014 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 6.5×10 −14 m 2 s -1 depending on environment humidity (RH = 33%, 43%, 75%, 83%) at 30 °C. This coefficient was significantly affected by the pectin, total sugar, and water-soluble sugar content and specific pore volume of tobacco during desorption.

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Moisture Diffusivity During Drying of Pineapple and Mango Leather as Affected by Sucrose, Pectin, and Maltodextrin

Cited by 22 publications

References 11 publications

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

Thin Layer Drying Kinetics of Pineapple: Effect of Blanching Temperature – Time Combination

Influence of Physicochemical Characteristics on the Effective Moisture Diffusivity in Tobacco

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