Online measuring of quality changes of banana slabs during convective drying

Seyedabadi, Esmaeel; Khojastehpour, Mehdi; Abbaspour‐Fard, Mohammad Hossein

doi:10.1016/j.eaef.2018.10.004

Cited by 14 publications

(8 citation statements)

References 49 publications

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“…Ripe bananas ( Cavendish ) used in this research were purchased from a local supermarket. The bananas were peeled and cut into 5 mm thick slices by a sharp knife (Pu, Zhao, O'Donnell, & Sun, 2018; Seyedabadi, Khojastehpour, & Abbaspour‐Fard, 2019). No pretreatment was applied to the samples before starting the process.…”

Section: Methodsmentioning

confidence: 99%

Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer

Sabzevari

Behroozi‐Khazaei

Darvishi

2021

J Food Process Engineering

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The required microwave power input and moisture content prediction in microwave‐hot air dryer are challenging. In this study, two artificial neural networks (ANN) were investigated for modeling of moisture content of banana slices and required microwave power input. The experiments were done in five levels of microwave power density (MPD) (4, 5, 6, 7, and 8 W/g) with fixed mode and two levels (6 and 8 W/g) with variable mode at 40°C hot air temperature. The initial MPD, mode, and time were used as input variables in both ANN models. The ANN with 3–5–5–1 structure had best performance for MC modeling with 0.0148 of RMSE and 0.9998 of R for testing data. Also, the ANN with 3–3–1 structure could predict the microwave power with 14.013 of RMSE and 0.9929 of R for testing data. Real‐time verification of developed models showed that developed ANN models could predict microwave power and MC with fixed MPD with good reliability and confidence for online drying control but did not reasonably satisfy for variable MPD. Also, the appearance quality of the banana slices was monitored by machine vision. The results showed that the percentage of banana charring at the fixed MPDs of 6, 7, and 8 is equal to 12%, 24%, and 29%, respectively, whereas no burns were observed at the other power density levels. Practical applications The main benefit of microwave drying is volumetric and high‐efficiency heating. But the temperature of the product at the end of drying process increased and brunt the product. Using the variable microwave power program is one of the famous methods for temperature control to prevent scrunching and burning the product. But powerful models for predicting the moisture content and microwave power during the drying process are not available. In this study, the drying kinetic of banana slices and input microwave power in the hybrid microwave‐hot air dryer under constant and variable microwave power was investigated and real‐time evaluating of the developed models for dryer control was examined. The results expressed the real‐time evaluation of the developed model had great accuracy and reliability and can be used for microwave dryer control.

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Section: Methodsmentioning

confidence: 99%

Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer

Sabzevari

Behroozi‐Khazaei

Darvishi

2021

J Food Process Engineering

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“…From the images, higher and lower moisture content regions were identified and from that mass loss was estimated. More studies of thermal imaging during drying were noticed in Osroosh et al, 46 Gonçalves et al, 47 and Seyedabadi et al 48 …”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 99%

“…Imaging of banana slices was taken in the study of Seyedabadi et al 48 From the images, it is identified that the surface moisture is removed quickly. Thermal imaging is used to identify the color changes in banana slices.…”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 99%

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Chandramohan

2020

Heat Trans

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Convective drying is an ancient technique to dry moist materials. Many experimental and numerical studies on convective drying enriched the knowledge of researchers and industrialists for further research and developments. In this study, a thorough review is made on convective drying of food materials. A brief history of convective drying, its importance, methods, applications, and statistical data are clearly reviewed. The impact of important drying parameters such as shrinkage and influence of pretreatment during convective drying have been critically appraised. Instruments used, experimental setup developed, and properties measured and estimated have been listed and analyzed. A novel technology of taking snapshots during drying using the thermal camera is discussed. Different mathematical models such as analytical and numerical methods and its present challenges are extensively reviewed and discussed. An advanced level solution for convective drying at present is explained. Gaps in numerical methods to solve convective drying problems have been discussed and effective summaries are drawn. K E Y W O R D S analytical and numerical model, computational fluid dynamics, convective drying, effect of pretreatment, shrinkage, thermal imaging 1282 | VP How to cite this article: VP C. Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary.

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“…The most acceptable sensory characteristics were obtained for medium maturity thus recommended for dehydration. Higher processing temperature affects the colour and shrinkage of the final product (Seyedabadi et al., 2019). Freeze‐drying offers products of excellent quality but consumes energy.…”

Section: Pre‐processed Fruits and Their Process Conditionsmentioning

confidence: 99%

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Bhatkar

Shirkole

Brennan

et al. 2022

Int J of Food Sci Tech

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Fruit crops are valuable commodities considering both processed as well as pre-processed products. Current consumer trends have created a huge demand for fruit-based products to improve nutritional wellbeing. In order that the processing industry may deliver the products with their full potential, it is necessary to have an uninterrupted supply of raw materials to eliminate the bottlenecks. Most fruits are perishable and available seasonally so it is difficult to have a continuous supply of the fruits. Hence, to overcome the issues associated with seasonal availability an alternate practice for the processing of fruits up to an intermediate level can be adapted to give a continuous supply of pre-processed fruit products. This review article discusses the processing conditions for different fruits, the commonly associated problems with the processing and their applications.

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Online measuring of quality changes of banana slabs during convective drying

Cited by 14 publications

References 49 publications

Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer

Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

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