Numerical analysis of drying kinetics for shrinkable products such as fruits and vegetables

Kowalski, Stefan Jan; Mierzwa, Dominik

doi:10.1016/j.jfoodeng.2012.08.037

Cited by 16 publications

(10 citation statements)

References 24 publications

(26 reference statements)

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“…This can decrease the drying time due to the increase in moisture transport and convection (Zlatanovi et al, 2013;Sevik, 2013;Kowalski and Mierzwa, 2013). At the end of drying, the drying velocity decreases, which was probably related to moistural changes of the anchovy.…”

Section: Air Velocitymentioning

confidence: 99%

Anchovy Drying Using Infrared Radiation

Dongbang

Matthujak

2013

American Journal of Applied Sciences

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The present study investigated the drying of anchovy using infrared radiation experimentally; in addition, the dimensionless heat transfer coefficient in terms of Nusseltâs number was also investigated. The anchovy was dried from 78Â±1%wb down to 20Â±1%wb. The drying conditions were infrared power range 400-800 W, hot air temperatures range 50-70Â°C and hot air velocity range 0.5-1.5 ms^-1. The lowest drying time to reduce the moisture content was found at an air temperature of 70Â°C and velocity of 1.5 ms^-1. Drying took 446, 390 and 223 min at 400, 600 and 800 W of infrared power, respectively. The increase in drying temperature, hot air velocity and infrared power were significant factors for decreasing the moisture and darkness of dried anchovy. The modified correlations of Nusseltâs number for the anchovy drying could fit the experimental data quite well within Â±10% deviation

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Section: Air Velocitymentioning

confidence: 99%

Anchovy Drying Using Infrared Radiation

Dongbang

Matthujak

2013

American Journal of Applied Sciences

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“…Obtaining an in-depth understanding of the drying process by means of models is a crucial tool for designing industrial drying systems and optimizing process conditions [ 34 , 35 ]. The most common empirical models are those of Newton, Henderson and Pabis, Page, Modified Page, two-term and Wang and Singh and have been utilized for various food materials including quince [ 36 ], cherry [ 37 ], grape [ 38 ], peach and strawberry [ 39 ] and persimmon [ 40 ] to describe several aspects of drying behavior These modeling approaches allow prediction and simulation of industrial drying systems, and help choose the most suitable operating conditions for the effective drying of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Önal

Adiletta

Matteo

et al. 2021

Foods

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The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.

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“…Hawaree et al (2009) in his study evaluated drying temperature and surface characteristics of vegetable on the survival of salmonella to find the influencing factors on the drying. Additionally, many researchers focus on analyzing the drying processes by using experiment measurements and numerical simulations (Naghavi et al 2010;Prommas 2011;Mabrouk et al 2012;Kowalski and Mierzwa 2013;Torrez Irigoyen et al 2014). Xu et al (2014) employed nuclear magnetic resonance and differential scanning calorimetry to access the effect of farinfrared drying on the water state and glass transition temperature of carrots.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Combined Drying for Lettuce Using Response Surface Methodology

Yuan

Tan

et al. 2015

Journal of Food Processing and Preservation

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In order to obtain the optimized technological parameters of hot air-vacuum combined drying of lettuce, the effects of hot air temperature, intermediate conversion moisture content, slice thickness and vacuum degree (four influence factors) on lettuce drying were explored. The drying time and rehydration ratio of lettuce were the experimental indices, and the relationships between the experimental indices and the influence factors were analyzed by using the response surface methodology. The regression mathematical models were established. The optimized technological parameters of hot air and vacuum combined drying are 50C hot air temperature, 40% intermediate conversion moisture content (w.b.), 20 kPa vacuum degree and 5 mm slice thickness. PRACTICAL APPLICATIONSCombined drying is widely used in food, which is considered as an effective method to achieve energy conservation and shelf life. The objective of this paper was using response surface methodology to obtain optimized hot air vacuum drying parameters for lettuce. The significance of this research can improve the drying efficiency, provide a reference for other fruits and vegetables' drying process optimization and provide a technical basis for the drying of lettuce and the designing of related equipment.

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Numerical analysis of drying kinetics for shrinkable products such as fruits and vegetables

Cited by 16 publications

References 24 publications

Anchovy Drying Using Infrared Radiation

Anchovy Drying Using Infrared Radiation

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Optimization of Combined Drying for Lettuce Using Response Surface Methodology

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