Some remarks on evaluation of drying models of red beet particles

Kaleta, Agnieszka; Górnicki, Krzysztof

doi:10.1016/j.enconman.2010.06.040

Cited by 69 publications

(47 citation statements)

References 44 publications

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“…Corroborating with this study are the results obtained by Kashaninejad et al (2007) when evaluating the models of Page and Henderson and Pabis to describe the thinlayer drying behavior of pistachio nuts at 55 °C. In general, they observed R 2 values above 0.99 for these two models.…”

Section: Mathematical Modelingmentioning

confidence: 99%

Drying of macaw palm fruits and its influence on oil quality

Silva

Evaristo

Grossi

et al. 2017

SCA

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After harvest, macaw palm fruits show high deterioration rates when improperly preserved. A possible cause is the high fruit water content favoring enzymatic and microbiological degradation. Therefore, this study aimed to evaluate the effect of drying on the mesocarp oil quality during storage and to set the drying curve of macaw palm fruits. For that, two experiments were carried out. In the first, the drying curve of macaw palm fruits was determined at 60 °C, and mathematical models were defined for the process. Drying was performed with freshly harvested fruits (S0) and with fruits stored for 20 days after harvest (S20). Fruits were stored for 20 days after harvested and then went through drying. The fruits were dried in a prototype dryer at 60 °C. After drying, the fruits were stored for different periods (0, 15, 30, 45, 60, and 90 days) and evaluated for oil physicochemical parameters. When compared to S0, drying of macaw palm fruits in the S20 treatment showed a lower drying time until equilibrium moisture was reached. In general, all the mathematical models tested were adequate to describe the drying process. Fruits dried at 60 °C controlled mesocarp oil acidification for up to 90 days in storage. On the other hand, drying impaired the mesocarp oil oxidative stability. We may conclude that the drying process is efficient to maintain acidity during the storage of macaw palm fruits. Key words: Acrocomia aculeate. Temperature. Mathematical models. Postharvest. Biodiesel. ResumoFrutos de macaúba apresentam elevada deterioração quando não conservados adequadamente após a colheita. Uma possível causa é o elevado teor de água nos frutos, o que pode favorecer a degradação enzimática e microbiológica dos frutos. Diante do exposto, objetivou-se com esse estudo avaliar o efeito da secagem na manutenção da qualidade do óleo do mesocarpo durante o armazenamento e determinar a curva de secagem de frutos de macaúba. Para isso, realizou-se dois experimentos. No primeiro, determinou-se a curva de secagem dos frutos de macaúba na temperatura de 60 °C e definiu-se modelos matemáticos para o processo. A secagem foi realizada com frutos recém colhidos (S0) e frutos armazenados durante 20 dias após a colheita (S20). Após a colheita os frutos foram armazenados durante 20 dias, após esse período foi realizado o processo de secagem. Os frutos foram secos em um secador protótipo a temperatura de 60°C. Após a secagem, os frutos foram armazenados por diferentes períodos (0, 15, 30, 45, 60 e 90 dias) e avaliados quanto aos parâmetros físico-químicos do óleo. A secagem dos frutos de macaúba no tratamento S20, apresentou menor tempo de secagem até atingir umidade de equilíbrio comparado a S0. Em geral, todos os modelos matemáticos testados foram adequados para descrever o processo de secagem. Frutos secos a 60°C promoveu controle da acidificação do óleo do mesocarpo por até 90 dias em armazenamento. Por outro lado, a secagem prejudicou a estabilidade oxidativa do óleo do mesocarpo. Conclui-se que o processo de secagem é eficien...

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Section: Mathematical Modelingmentioning

confidence: 99%

Drying of macaw palm fruits and its influence on oil quality

Silva

Evaristo

Grossi

et al. 2017

SCA

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“…Air temperature and material characteristic dimension are greatly affected on drying kinetics in convective drying. These models are dependent only on drying time and constants, while influence of all other factors is negligible (Krokida et al 2003;Kaleta and Górnicki 2010).…”

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confidence: 99%

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

et al. 2011

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This study investigated thin layer drying of squash seeds under semi fluidized and fluidized bed conditions with initial moisture content about 83. 99% (d.b.). An experimental fluidized bed dryer was also used in this study. Air temperature levels of 50, 60, 70 and 80°C were applied in drying samples. To estimate the drying kinetic of squash seed, seven mathematical models were used to fit the experimental data of thin layer drying. Among the applied models, Two-term model has the best performance to estimate the thin layer drying behavior of the squash seeds. Fick's second law in diffusion was used to determine the effective moisture diffusivity of squash seeds. The range of calculated values of effective moisture diffusivity for drying experiments were between 0.160×10 −9 and 0.551×10 −10 m 2 /s. Moisture diffusivity values decreased as the input air temperature decreased. Activation energy values were found to be between 31.94 and 34.49 kJ/mol for 50°C to 80°C, respectively. The specific energy consumption for squash seeds was calculated at the boundary of 0.783×10 6 and 2.303×10 6 kJ/kg. Increasing in drying air temperature in different bed conditions led to decrease in specific energy value. Results showed that applying the semi fluidized bed condition is more effective for convective drying of squash seeds. The aforesaid drying characteristics are useful to select the best operational point of fluidized bed dryer and to precise design of system.

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“…Mathematical modeling of garlic drying using defined models can precisely predict the drying kinetics in a drying system (Kaleta, Górnicki 2010). Effective moisture diffusivity is affected by air temperature and velocity (Senadeera et al 2000(Senadeera et al , 2003.…”

mentioning

confidence: 99%

Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

Chayjan¹,

Salari²,

Shadidi³

2012

Res. Agric. Eng.

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Amiri Chayjan R., Salari K., Shadidi B., 2012. Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions. Res. Agr. Eng., 58: 73-82.Thin layer drying properties of high moisture garlic sheets under semi fluidized and fluidized bed conditions with high initial moisture content (about 154.26% d.b.) were studied. Air temperatures of 50, 60, 70 and 80°C were applied to garlic samples. Among the applied models, Page model was the best to predict the thin layer drying behavior of garlic sheets. Using this model, correlation coefficient (R 2 ) was high for all drying cases. The computed values of D eff were between 3.38 × 10 -10 and 2.54 × 10 -9 m 2 /s during the falling rate drying. Values of D eff for garlic sheets were also increased with increasing in input air temperature. Activation energy values were varied between 51.32 and 60.58 kJ/mol for 50 to 80°C, respectively. The specific energy consumption (SEC) for garlic specimens was placed in the range of 0.316 × 10 6 and 0.979 × 10 6 kJ/kg from 50 to 80°C, respectively. An increase in air temperature caused decrease in SEC value. Application of semi fluidized bed convective drying with temperature between 50 and 60°C was suitable to produce dried garlic.

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Some remarks on evaluation of drying models of red beet particles

Cited by 69 publications

References 44 publications

Drying of macaw palm fruits and its influence on oil quality

Drying of macaw palm fruits and its influence on oil quality

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

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