Non-isothermal drying of garlic slices (Allium sativum, L.): Wave period and initial temperature of the heating/cooling effect

López‐Ortiz, Anabel; Rodríguez‐Ramírez, Juan; Méndez-Lagunas, Lilia Leticia; Martynenko, Alex; Figueroa, Isaac Pilatowsky

doi:10.1016/j.fbp.2018.06.005

Cited by 11 publications

(12 citation statements)

References 20 publications

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“…The main disadvantages of GHSD are that drying efficiency depends on climatic conditions and seasons; the need to use additional heat sources; the fact that facilities occupy a large area; and the possibility of odor emission released during drying of some products . However, the design of the GHD must be based on sound scientific principles that facilitate good quality control of products during the drying process . This design is specially based on the greenhouse shape in order to be more efficient in any season of the year .…”

Section: Introductionmentioning

confidence: 99%

“…7 However, the design of the GHD must be based on sound scientific principles that facilitate good quality control of products during the drying process. 11 This design is specially based on the greenhouse shape in order to be more efficient in any season of the year. 12,13 The design of GHD must also include the characterization of air flow and the temperature distribution, since a bad distribution of temperature inside a GHD not only causes nonuniform production and quality, but also causes problems with pests and diseases.…”

Section: Introductionmentioning

confidence: 99%

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Computational fluid dynamics analysis of heat transfer in a greenhouse solar dryer “chapel‐type” coupled to an air solar heating system

Román-Roldán

López‐Ortiz

Ituna-Yudonago

et al. 2019

Energy Science & Engineering

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The distribution of turbulent kinetic energy (TKE), temperature, and velocity of humid air inside the greenhouse solar dryer (GHSD) was numerically investigated using 3D CFD ANSYS FLUENT code. The effect of solar radiation was coupled with the energy equations using the discrete ordinate model. Numerical simulations were based on two geometric models: Real model and model with reduced height, the solution was in good agreement with experimental data of temperature. The results of the real model showed that the TKE is ranged between 1.27 m2/s2 and 6 m2/s2 with an average of about 1.6 m2/s2 for the entire greenhouse dryer (GHD) volume. The greatest TKE magnitude is in the paths of the diffusers, which caused a temperature drop of about 2 K in the areas near the walls. Consequently, almost homogeneous temperature distribution was obtained in the entire volume of the GHD, although the average temperature was 315 K, and a gradient with respect to ambient temperature was of 14 K, that is, suitable for drying. Also, the average air velocity at 1 m height was 0.71 m/s, which is a value near the lowest limit (0.6 m/s) of forced convection drying. The improvement in the GHD by 36.5% volume reduction allowed an increase in the average TKE of 3.8 m2/s2 (2.4 times more than the previous one) located in the middle of the greenhouse; the average temperature reached 316.5 K with a gradient of 15.5 K, which represents an increase of 1.5 K (11%) compared to the real geometric model. The air velocity at 1 m height increased to 0.9 m/s in the improved geometric model (a growth of 35.7% compared with the previous geometry). More than 95% of the improved GHD volume has a uniform temperature, which is very suitable for a good quality drying process with higher speed.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Computational fluid dynamics analysis of heat transfer in a greenhouse solar dryer “chapel‐type” coupled to an air solar heating system

Román-Roldán

López‐Ortiz

Ituna-Yudonago

et al. 2019

Energy Science & Engineering

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“…The pH-differential method was used to determine the total monomeric anthocyanin content (8,26). Potassium chloride (0.025 M, pH = 1.0) and sodium acetate (0.04 M, pH = 4.5) solutions were used as a buffer system.…”

Section: Determination Of Total Anthocyanins (Ta)mentioning

confidence: 99%

“…In food drying process it is expected that oxidation, enzymatic, and nonenzymatic reactions take place due to thermal effect and exposure time. In solar drying, we can expect a negative effect on food quality (changes in color, vitamins, secondary methabolites and nutritional value) due to sunlight exposure, arising because of the ultraviolet rays (8,9). Therefore, a solar filter can be used for quality preservation during drying process.…”

Section: Introductionmentioning

confidence: 99%

“…Strawberries are susceptible to biological contamination, leading to a short shelf live. Drying can be used as a conservation method, but the secondary methabolites (phenolic compounds such as anthocyanins) can be influenced by solar irradiation, drying temperature and exposure time (8). Therefore, in this work, the potential use of the edible coatings (biopolymers such as: nopal mucilage M-N; fenugreek FENO; xanthan gum G-X; Arabic gum G-A; guar gum G-G) as UV-vis filter during solar drying of strawberry was evaluated.…”

Section: Introductionmentioning

confidence: 99%

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Edible Coatings for nutrition conservation in solar dried strawberry

Lopez-Ortiz¹,

Guerrero²,

Panlajakshy³

et al.

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22

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Strawberry is rich in nutrients, but it is a perishable fruit. Conservation techniques such as dehydration improve its post-harvest availability to consumers. In this context, solar drying is a sustainable process. However, elevated temperatures and exposure to ultraviolet radiation that accompany solar drying, particularly in sliced fruit and vegetables, result in the modification of the product and its nutritional value. Temperatures higher than 55°C reached in solar drying often deteriorates the quality of the food. Solar UV A and B may be removed by using an outer coating on the sliced produce, but the coatings should be edible and function as a selective barrier to solar irradiance in the UV. Here we present its merits/limitations.

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Bioactive compounds conservation and energy-mass analysis in the solar greenhouse drying of blackberry pulps

2021

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Non-isothermal drying of garlic slices (Allium sativum, L.): Wave period and initial temperature of the heating/cooling effect

Cited by 11 publications

References 20 publications

Computational fluid dynamics analysis of heat transfer in a greenhouse solar dryer “chapel‐type” coupled to an air solar heating system

Computational fluid dynamics analysis of heat transfer in a greenhouse solar dryer “chapel‐type” coupled to an air solar heating system

Edible Coatings for nutrition conservation in solar dried strawberry

Bioactive compounds conservation and energy-mass analysis in the solar greenhouse drying of blackberry pulps

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