Rough rice convective drying enhancement by intervention of airborne ultrasound – A response surface strategy for experimental design and optimization

Dibagar, Nesa; Chayjan, Reza Amiri

doi:10.1080/07373937.2018.1485693

Cited by 18 publications

(11 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[46] The results also showed that energy utilization value increased by increasing temperature, because when the inlet air temperature has increased, the mass and heat transfer also increased and as a result energy utilization increased. Maximum energy utilization value (0.75 kJ/s) was with ultrasound pretreatment which was recorded in temperature of 70 obtained for the sample without pretreatment in temperature 50 C.…”

Section: Energy Utilizationmentioning

confidence: 89%

“…[68] These findings matched well to the reported values of 0.55 MJ/g for drying raspberries in an ultrasound hot air dryer, [12,69] 5.44 to 24.65 MJ/kg for drying paddy in fluidized bed dryer with ultrasound pretreatment, [69] 9.17 to 25.93 MJ for rough rice in a hot air dryer with ultrasound pretreatment. [70] 3.8.2. CO 2 emission Figure 7 shows the CO 2 emission from drying 1 kg blackberry in combined hot air-infrared dryer at different temperatures and time of ultrasound pretreatment.…”

Section: Relationship Between Energy and Exergymentioning

confidence: 99%

See 1 more Smart Citation

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

et al. 2020

View full text Add to dashboard Cite

In this study, prediction and analysis of energy and exergy in a combined hot air-infrared dryer with ultrasound pretreatment for organic blackberry was carried out. The effect on product color and greenhouse gas (GHG) emission was assessed. To predict energy and exergy parameters such as energy utilization ratio, energy utilization, exergy loss, and exergy efficiency, both the artificial neural network (ANN) and adaptive neuro fuzzy inference system (ANFIS) methods were employed. Drying experiments were undertaken at three temperature levels of 50, 60, and 70 C in air speed of 1 m/s and ultrasound pretreatment time 15, 30, and 45 min, as compared to controlled samples (without pretreatment). Results demonstrated that by raising the inlet air temperature and ultrasound pretreatment time, color change rate decreased, while energy utilization and exergy efficiency increased. Energy and exergy prediction results by means of ANN and ANFIS methods showed that ANFIS method achieved a higher R2 and lower RMS as compared to ANN. The highest level of GHG emission (NO x , CO 2 ) was obtained at 50 C temperature for samples without pretreatment.

show abstract

Section: Energy Utilizationmentioning

confidence: 89%

Section: Relationship Between Energy and Exergymentioning

confidence: 99%

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The freshly harvested moisture content (MC) of paddy can range between 18 and 26 (kg water /kg moist material , w.b. ), a value significantly higher than that required for safe storage (Dibagar & Amiri Chayjan, 2019). Therefore, the MC must be reduced to about 11–13% using an appropriate drying process for a proper safe storage, for milling operation and following safe storing in the form of milled rice (Golpour et al, 2015; Tirawanichakul, Prachayawarakorn, Varanyanond, & Soponronnarit, 2009).…”

Section: Introductionmentioning

confidence: 91%

Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy (Oryza sativa L.)

Golpour

Guiné

Poncet

et al. 2021

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

This work investigates important heat and mass transfer parameters of a variety of paddy named Fajr, during a thin layer convective drying. The experiments on drying are conducted at air temperatures in the domain of 30–80°C with air velocities between 0.54 and 3.27 m s−1. Mathematical equations are developed to adjust the experimental data obtained for the thin layer drying. The drying results show that the Henderson and Pabis' model satisfactorily fit all the experimental data for the convective drying behavior of paddy. The effective diffusivity of moisture transfer, calculated by the Fick's second law of diffusion, varies from 1.109 × 10−11 to 5.858 × 10−10 m2 s−1 and the highest values of the Dincer, Biot, Reynolds, and Nusselt numbers obtained are 2.383 × 105; 0.2026; 1.833 × 107; and 8,434, respectively. The obtained results demonstrate that the coefficient of mass transfer (hm) for paddy lies between 5.118 × 10−8 and 4.807 × 10−6 m s−1, while the heat transfer coefficient (hc) ranges from 811 to 2,474 W m−2 K−1. Furthermore, the values of the energies of activation obtained for moisture diffusion (Ed) and convective mass transfer (Ec) are in the range of 50.538–61.825 kJ mol−1 and 72.325–87.386 kJ mol−1, respectively. Therefore, knowledge regarding to the determination process of heat and mass transfer characteristics can help to distinguish the suitable operating conditions for saving the maximum value of energy. Practical Applications Some grains have a short shelf life that limits their commercialization as fresh products and increase postharvest losses. Drying is an interesting alternative to the development of new products of grains like paddy with added value. This research work involved the estimation of heat and mass transfer properties during convective drying by using two calculation methodologies, allowing estimating the diffusivity and the mass and heat transfer coefficients for paddy. Also, the activation energy for moisture diffusion and for convective mass transfer was determined, assuming that the temperature dependence of the diffusion coefficient and the mass transfer coefficient follows an Arrhenius type relationship. Therefore, also the study presents a simple method to greatly enhance the shelf life of wet paddy by convective drying and it can be applied for the better preservation of this product.

show abstract

“…By plotting the data obtained from the experiments, there will be a line with k slope against the time, and the equality between this slope and coefficient of t in Equation ( 8) leads to the possibility to calculate D eff by using Equation ( 9) (Dibagar & Amiri Chayjan, 2019).…”

Section: Determining D Eff and E Amentioning

confidence: 99%

“…As drying is proceeding, the second stage of drying begins and moisture is transferred from the inside to the outside of the product surface where the moisture is evaporated (Schössler, Jäger, & Knorr, 2012). The required energy in the second stage is significantly larger compared to the energy required during the first stage of drying (surface evaporation) (Dibagar & Amiri Chayjan, 2019). The various dryers have been used for blackberry drying, such as vibro-fluidized bed, vacuum (Giraldo Gomez et al, 2011), spray (Ferrari et al, 2012), solar (López-Vidaña et al, 2019), freeze (Yamashita et al, 2017), and convective drying with ultrasound pretreatment (Romero & Yépez, 2015).…”

mentioning

confidence: 99%

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Kaveh

Taghinezhad

Aziz

2020

Food Science & Nutrition

View full text Add to dashboard Cite

This research examines the impact of various pretreatments on effective moisture diffusivity coefficient ( D eff ), activation energy ( E a ), specific energy consumption ( SEC ), color, and shrinkage of blackberry ( Rubus spp.). Hot air drying experiments were conducted under three different temperatures (50, 60, and 70°C) and four pretreatments, including thermal pretreatment by hot water blanching at 70, 80, and 90°C, pulse pretreatment with microwave having power of 90, 180, and 360 W, chemical pretreatment using ascorbic acid (1% in distilled water), and mechanical pretreatment using ultrasonic vibration with working frequency of 28 ± 5% kHz for 15, 30, and 45 min. The results show that the highest D eff value, which was 1.00 × 10 –8 m 2 /s, could be achieved by using a microwave pretreatment with power and drying temperature of 360 W and 70°C͘, respectively. Moreover, the lowest D eff value obtained from this similar pretreatment condition was 3.10 × 10 –9 m 2 /s at a drying temperature of 50°C, while E a ranged from 13.61 to 26.02 kJ/mol. The highest and lowest SECs were 269.91 kW hr/kg for the control sample and 75.63 kW hr/kg for the microwave pretreatment, respectively. Furthermore, the largest color change and shrinkage were detected in ascorbic acid pretreatment and control sample, respectively.

show abstract

Rough rice convective drying enhancement by intervention of airborne ultrasound – A response surface strategy for experimental design and optimization

Cited by 18 publications

References 52 publications

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy (Oryza sativa L.)

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Contact Info

Product

Resources

About