Optimization of Pelleting and Infrared-Convection Drying Processes of Food and Agricultural Waste Using Response Surface Methodology (RSM)

Ghasemi, Ali; Chayjan, Reza Amiri

doi:10.1007/s12649-017-0178-5

Cited by 18 publications

(11 citation statements)

References 49 publications

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“…The data obtained are in disagreement with the current literature that indicate that the diffusion coefficient of moisture increases with temperature (Ghasemi & Chayjan, 2019; Sablani et al., 1998; Sakin et al., 2007). That could be due to a maximum temperature cap above which there is no longer a significant difference between temperatures.…”

Section: Resultscontrasting

confidence: 95%

“…The effective moisture diffusivity ( D eff ) is a critical index in the simulation, design, and optimization of a baking process. D eff is calculated from the moisture transfer rate (Ghasemi & Chayjan, 2019). The variability in diffusivity depends on process conditions, structure, material composition, and sample sizes (Salazar Ramires, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch

Cazzaniga

Brousse

Linares

2022

Journal of Food Science

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Moisture loss kinetics is a complex process defined as the liquid removal from a solid by thermal application. The purposes of the study were to obtain kinetic curves of moisture loss during the baking of cassava snacks and establish which processes govern the moisture loss, recognize which mathematical models describe the moisture loss curves more precisely, and determine activation energy (Ea) and effective diffusivity (D eff ). Experimental data were obtained through baking at four temperatures formulations for snacks with different dehydrated cassava puree (DCP) proportions. Page's and Chávez Méndez's models showed the best fits. We calculated D eff and Ea employing the analytical solution of Fick's Second Law for the geometry of plane plates. D eff values increase with DCP but did not show a trend. The range found was from 5.22E-06 to 2.93E-05 m 2 /s. The results of Ea showed that the mixture of flours produced an increase in the energy necessary to initiate the effective diffusion (24.84 kJ/mol) compared to the samples without mixing (15.54 kJ/mol). Moisture loss curves show that the diffusion process governs a large part of the process.

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Section: Resultscontrasting

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch

Cazzaniga

Brousse

Linares

2022

Journal of Food Science

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“…), but its combustion time is short [39]. Finally, the cost of producing the proposed briquette is acceptable in a comparison of briquettes produced industrially [22].…”

Section: Discussionmentioning

confidence: 91%

“…Those briquettes offer a potential, and very promising, means of generating heat for homes [20]. Producing briquettes entails evaluating the following factors: chemical properties, ash, volatility, and calorific power [21], while key physical properties include moisture content, particle size, and apparent density [22][23][24][25][26]. Several types of binding material have been tested in the production of biomass-based briquettes, including yucca paste, wastepaper pulp, molasses, dried cow manure, clay, asphalt, and starch [27][28][29][30][31].…”

Section: Appl Sci 2020 10 X For Peer Reviewmentioning

confidence: 99%

Exploitation of Wood Waste of Pinus spp for Briquette Production: A Case Study in the Community of San Francisco Pichátaro, Michoacán, Mexico

et al. 2020

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This study describes the exploitation of wood waste (Pinus spp.) in the form of sawdust and shavings generated during the production of furniture and artisanal items in a community in the state of Michoacán, western Mexico. A process is described to densifying this raw material, to produce solid-type biofuel briquettes that can be used to satisfy the need to generate low-power heat for residential sectors. Briquette production involved six stages: (a) gathering samples of sawdust and shavings from artisanal workshops in the community; (b) proximal characterization of the samples; (c) elaborating the briquettes; (d) physicochemical characterization of the briquettes; (e) evaluation of the physical-thermal combustion of the briquettes; and (f) an economic evaluation of briquette production to determine viability. Finally, we performed a comparative analysis of the energy, economic, and environmental indicators of the briquettes produced and conventional pine and oak firewood (Pinus spp., Quercus spp.) in the study community. The results show the viability of using biomass residues to make briquettes, which are efficient, economic and easy to make and use.

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“…The drying of granular materials has been extensively studied using various types of dryers [5,[12][13][14][15][16][17][18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Vacuum Microwave Drying of Acerola Residue: Effects of Pre-treatment and Operating Variables on Main Bioactive Compounds

Nogueira

Silva

Souza

et al. 2022

Waste Biomass Valor

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Even though the residue from the processing of acerola (Malpighia emarginata D.C.) has signi cant amounts of vitamin C and other bioactive compounds at the same level as the pulp and the juice of this fruit, it also has a high moisture content level (> 80%). In this work, the drying performance of acerola residue in a microwave oven combined with a vacuum environment was investigated. The effect of pretreatment with ethanol on this drying process was successfully analyzed, together with the in uence of main process variables on the moisture removal and the main bioactive compounds of this by-product of the fruit industry. The values obtained for the bioactive compounds after drying could be classi ed as intermediate concentrations, thus showing a good potential to be used as food additives. The growth of mesophilic bacteria, molds, and yeasts in acerola residues was not observed for the dried material at a nal moisture content below 26.2% (wb). Statement Of NoveltyThe high amounts of vitamin C and bioactive compounds with antioxidant activity in the residues from the processing of acerola justify the growing interest from the fruit processing industry in the development of appropriate techniques for its best use. In this work, a hybrid technology -vacuum microwave -and ethanol pre-treatment, was successfully used in the acerola waste drying. We achieved a shorter drying time and lower product surface temperature, while improved the moisture removal compared to other drying techniques used for this material. This technology is able to maintain the quality of acerola residues, prolonging their shelf life and providing safe moisture and water activity levels.

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Optimization of Pelleting and Infrared-Convection Drying Processes of Food and Agricultural Waste Using Response Surface Methodology (RSM)

Cited by 18 publications

References 49 publications

Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch

Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch

Exploitation of Wood Waste of Pinus spp for Briquette Production: A Case Study in the Community of San Francisco Pichátaro, Michoacán, Mexico

Vacuum Microwave Drying of Acerola Residue: Effects of Pre-treatment and Operating Variables on Main Bioactive Compounds

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