The Initial Phase of Convection Drying of Vegetables and Mushrooms and the Effect of Shrinkage

Pabis, S.

doi:10.1006/jaer.1998.0362

Cited by 57 publications

(49 citation statements)

References 5 publications

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“…However, most vegetables and fruits contain more than 80% water and therefore are highly perishable (Pabis and Jaros, 2002). Because of putrefaction processes, long-term storage of fresh vegetables and fruits is not possible (Kowalski and Mierzwa, 2011;Mujumdar, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

Kowalski¹,

Łechtańska²

2013

Chemical and Process Engineering

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This article presents a quality analysis of convectively dried fruits and vegetables with preliminary osmotic dehydration. Tests were carried out on banana fruit and red beetroot samples. Hypertonic solutions of fructose for the banana and those of sucrose for the red beetroot were used, each one at three different concentrations. After osmotic dewatering treatment conducted at different time intervals and after osmotic dehydration the samples were dried convectively until an equilibrium with the surroundings was attained. Osmotic dehydration and convective drying curves were determined. The values of Solids Gain (SG), Water Loss (WL) and Weight Reduction (WR) were measured and changes in the samples' colour and shape after convective drying with and without osmotic pretreatment were assessed.

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Section: Introductionmentioning

confidence: 99%

“…Drying is one of the ways to ensure long lasting durability of these products (Nastaj and Witkiewicz, 2004;Pabis, 1999). Osmotic dehydration (OD) as a pretreatment process before proper drying enables moisture removal from vegetables and fruits up to 50%.…”

Section: Introductionmentioning

confidence: 99%

Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

Kowalski¹,

Łechtańska²

2013

Chemical and Process Engineering

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“…As a result, there is a large area to volume ratio for heat and mass transfer, facilitating the moisture transport, thus leading to higher values of water flux density. On the other hand, if the reduction in mass exchange area is neglected lower values for moisture flux density are obtained and it decreases even before the completion of the first stage of drying, although free water remains available on the surface [30]. It is evident from Figure 4 that on considering constant mass transfer area no constantflux period was observed, providing a misleading interpretation of the drying mechanisms.…”

Section: A M B Neto Et Al 44mentioning

confidence: 95%

Mass Transfer in Infrared Drying of Gel-Coated Seeds

Neto¹,

Marques²,

Prado

et al. 2014

ACES

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In order to contribute for a better understanding of mass transfer in drying of shrinking particles, in this study shrinkage and drying characteristics of sorghum seeds encapsulated into gel-based polymeric matrix were experimentally determined by using infrared (IR) radiation. IR drying of gel coated seeds was carried out at three different temperatures (65˚C, 80˚C and 93˚C). The shrinkage of the individual particles during drying was quantified by means of the volume and surface area changes evaluated from geometric measurements. The product quality was evaluated in terms of the changes of particle density and percent of cracks in gel coating incurred during drying. Surface area and volume of the gel-seed system decreased about 65% and 80% until the end of the process, respectively, stressing the need to take into account the surface area changes to calculate water flux density as function of moisture content and obtain an accurate interpretation of the drying mechanisms well as to include the volume shrinkage in mass transfer models to determine reliable values of moisture diffusivity. The IR drying behavior of gel-coated seeds was then characterized by the presence of three drying periods: heating up, constant moisture flux and falling moisture flux. Accelerated drying of gel coated seeds was obtained by applying higher IR radiation intensities. The effect of IR source temperature on the particle shrinkage was more pronounced at the constant moisture flux period and practically negligible at the decreasing moisture flux period. Neglecting shrinkage of individual coated-seeds during IR drying led to an erroneous absence of constant flux period and overestimation of the mass transfer by diffusion. Apparent density of the particles was greater at lowtemperature IR drying than at high-temperature IR drying. Coated particles keep their original geometry, but a significant cracking of gel coating was observed at rapid drying rate conditions.

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“…This results in a large area to volume ratio for heat and mass transfer, faciliting the moisture transport, thus leading to higher values of water flux density. On the other hand, If the exchange surface area reduction is neglected the moisture flux density may decrease even before the completion of the first stage of drying, although free water remains available on the surface (Pabis, 1999). It is evident from Figure 7 that on considering constant mass transfer area the constant-flux period was clearly reduced, providing a critical moisture content which does not reflect the reality.…”

Section: Influence Of Shrinkage On Drying Behaviour and Mass Transfermentioning

confidence: 97%

Heat and Mass Transfer in Packed Bed Drying of Shrinking Particles

Prado¹,

Sartori²

2011

Mass Transfer in Multiphase Systems and Its Applications

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The Initial Phase of Convection Drying of Vegetables and Mushrooms and the Effect of Shrinkage

Cited by 57 publications

References 5 publications

Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

Mass Transfer in Infrared Drying of Gel-Coated Seeds

Heat and Mass Transfer in Packed Bed Drying of Shrinking Particles

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