The model and mass transfer characteristics of convection drying of peach slices

Zhu, Aijun; Shen, Xinqi

doi:10.1016/j.ijheatmasstransfer.2014.01.001

Cited by 111 publications

(85 citation statements)

References 26 publications

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“…Thus, more heat is produced in the nectarine slices, thus accelerating evaporation of water molecules. The moisture ratio decreased exponentially with time in nectarine slice samples, in agreement with the results reported under different conditions in which peach samples were dried [10,20]. In the microwave, final moisture content was attained at about 56 min of 90 W output power, and this value was calculated as approximately 15, 8, and 5 min for 180, 360, and 600 W output power, respectively.…”

Section: Figure1 Drying Curves Of Nectarine Slices At Different Micrsupporting

confidence: 89%

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

Demirel¹,

Ismail²

2017

Studia UBB Chemia

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ABSTRACT. The main objective of a product quality study for drying agricultural products without causing distortion is to reduce the product moisture value to a final moisture value while expending the least energy and time. In the first stage of this study, nectarine slices were dried in a microwave and cabinet dryer under different drying conditions. Experiments in the microwave dryer were done at four different power levels: 90, 180, 360, and 600 W. Hot air drying was done at two temperatures, 50 and 70 °C, with a constant air velocity (2.0 m/s). In the second stage, after those experiments, the hybrid drying method were constructed based on the color parameter, and moisture ratio. In the hybrid drying method, hot air drying was carried out with microwave pretreatment. The most effective hybrid drying method in terms of optimal drying time, energy consumption, and color parameters was found to be at 180 W microwave power and 70 °C.

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Section: Figure1 Drying Curves Of Nectarine Slices At Different Micrsupporting

confidence: 89%

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

Demirel¹,

Ismail²

2017

Studia UBB Chemia

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“…In this case, it is generally accepted that the water diffusivity in a porous medium is directly proportional to the porosity which decreases as the water content decreases. For convection drying of peach slices reported by Zhu and Shen, [24] …”

Section: Resultsmentioning

confidence: 99%

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Correa¹,

Gallo-García²,

González-Morelo³

2017

IJET

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Abstract-The objective of this research was to determinate the moisture and oil thermal diffusivity coefficients in the breadfruit vacuum frying in control, blanched and coated samples. Mass transfer coefficients were determined from the graphs of dimensional temperature and moisture content ratios vs. time, and the specific oil absorption rate was calculated using a first-order kinetic model.It was observed that the diffusion coefficient increased with increasing temperatures for all treatments.For coated samples, the specific oil absorption rate increased with temperature. In this study, it was reported that the treatment that reported the greatest diffusion E a was pectin-coated.

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“…Zhu and Shen (2014) also observed that halving the slice thickness (from 0.004 to 0.002 m) had decreased the drying time 50% for peach samples. Similar results regarding the effect of air temperature and slice thickness were also reported in literature for eggplant (Ertekin & Yaldiz, 2004) and apple (Meisami-asl, Rafiee, Keyhani, & Tabatabaeefar, 2009).…”

Section: Convective Hot-air Dryingmentioning

confidence: 80%

“…Among these, convection hot air drying (CHD) is one of the most popular heating methods in food systems. Many studies have been published on CHD characteristics of various vegetables and fruits such as eggplant (Akpinar & Bicer, 2005), cherry tomato (Heredia, Barrera, & Andres, 2007), okra (Adedeji, Gachovska, Ngadi, & Raghavan, 2008), sour cherry (Aghbashlo, Kianmehr, & Hassan-Beygi, 2010) and peach (Zhu & Shen, 2014). However information on drying characteristics of zucchini is lacking in literature.…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics of zucchini and empirical modeling of its drying process

Kutlu

İşçi

2017

IJFS

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The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.

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The model and mass transfer characteristics of convection drying of peach slices

Cited by 111 publications

References 26 publications

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Drying characteristics of zucchini and empirical modeling of its drying process

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