Thin layer convective solar drying and mathematical modeling of prickly pear peel (Opuntia ficus indica)

Lahsasni, Siham; Kouhila, M.; Mahrouz, Mostafa; Idlimam, Ali; Jamali, A.

doi:10.1016/j.energy.2003.08.009

Cited by 118 publications

(59 citation statements)

References 20 publications

(50 reference statements)

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“…Thus, air temperature is known to be the main parameter influencing air drying of agriculture products, the same results were observed by Touil et al, (2010) ([24]) for the drying kinetics of prickly pear fruit and cladodes. These evolutions of drying curves are characteristic of drying kinetics of biological products and are also observed by other authors ( [7]; ( [29]). …”

Section: 1 Influence Of Drying Temperaturesupporting

confidence: 65%

“…This is seen by comparing trials 6 and 2. Air velocity seems to have a less important effect than the drying air temperature, as observed by Lahsasni et al, (2004) ([7]) for the drying kinetics of prickly pear fruit (O. ficus-indica). These results are in good agreement with theory.…”

Section: Influence Of the Velocity Of The Airmentioning

confidence: 82%

“…The experimental variations of moisture ratios versus drying time (MR=f(t)) of prickly pear seeds were described by using seven models (Table 2) chosen from the most used equations in literature to describe the thin layer drying kinetics of agricultural products ( [7]; [14]; [15]). The corresponding experimental characteristic drying curves given by plotting the drying rates (f) as a function of moisture ratios were also described by the mathematical correlation giving the best fit of experimental data.…”

Section: Mathematical Modelling Of Drying Curvesmentioning

confidence: 99%

“…Conventional (air) drying is the most frequently used dehydratation operation in food and chemical industry [5], due to its controllable conditions and less dependency on climatic conditions ( [6]). Many researchers have been performed on drying of agricultural products (prickly pear peel, olive leaves, prickly pear fruit and cladodes) ( [7] ; [8] and [9] ). No paper was found in the literature on the drying kinetics of prickly pear seeds.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Convective drying kinetics of prickly pear seeds

2013

IOSR-JESTFT

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Section: 1 Influence Of Drying Temperaturesupporting

confidence: 65%

Section: Influence Of the Velocity Of The Airmentioning

confidence: 82%

Section: Mathematical Modelling Of Drying Curvesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Convective drying kinetics of prickly pear seeds

2013

IOSR-JESTFT

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“…Nonetheless, the quality of products can be seriously tainted and occasionally rendered inedible in open sun drying because of the potential risk from environmental problems (rain, storm, windborne dirt, dust) and biological hazards (infestation by insects, rodents and other animals). Thus the resulting products may become inferior in their quality and bring adverse economic effects both in domestic and international markets (Lahsasni et al, 2004;Tiris et al, 1996). The sun drying technique has the advantages of minimalism and reduced principal investments, but it requires lengthy drying times (Andritsos et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Yusufe

Mohammed

Satheesh

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70 o C, 80 o C and 90 o C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70 0 C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90 0 C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

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Modelling of air drying of Hacıhaliloglu‐type apricots

Mengeş

Ertekin

2005

J Sci Food Agric

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In this study a laboratory dryer was used for the thin layer drying of sulfured and nonsulfured apricots. The moisture ratio values throughout the drying process were calculated by 14 different mathematical models, namely Newton, Page, modified Page, modified Page-II, Henderson and Pabis, logarithmic, two-term, two-term exponential, Wang and Singh, Thompson, diffusion approximation, modified Henderson and Papis, Verma et al. and Midilli et al. models. Root mean square error, reduced chi-square, mean bias error, adjusted R-square and modelling efficiency were used as statistical parameters to determine the most suitable model among them. According to the results, the Page model was chosen to explain the thin layer drying behaviour of sulfured and non-sulfured apricots. The effects of drying air temperature (T ) and velocity (V ) on the constants and coefficients of the best moisture ratio model were determined by multiple regression analysis. The moisture ratio (MR) could be predicted by the Page model equation MR = exp(−kt n ) with constants and coefficients k = 0.470893 + 0.078775V and n = 0.017786exp(0.051935T ) for sulfured apricots and k = 4.578252 + 1.144643T and n = 0.888040 + 0.145559V for non-sulfured apricots. It is possible to predict the moisture content of the product with the generalised Page model incorporating the effects of drying air temperature and velocity on the model constants and coefficients in the ranges T = 70-80 • C and V = 1-3 m s −1 . This developed model showed acceptable agreement with the experimental results, explained the drying behaviour of the product and could also be used for engineering applications.

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Thin layer convective solar drying and mathematical modeling of prickly pear peel (Opuntia ficus indica)

Cited by 118 publications

References 20 publications

Convective drying kinetics of prickly pear seeds

Convective drying kinetics of prickly pear seeds

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Modelling of air drying of Hacıhaliloglu‐type apricots

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