Thin-Layer Drying Characteristics for Green Chilli

Hossain, M. A.; Bala, B. K.

doi:10.1081/drt-120002553

Cited by 89 publications

(59 citation statements)

References 7 publications

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“…All parameters used by simulation models are directly related to the drying conditions. Furthermore the drying conditions, as directly related to the drying time, are affecting the energy demands (Babalis & Belessiotis, 2004 (Hossain & Bala, 2002).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of thin layer drying of Golden apples

Mengeş

Ertekin

2006

Journal of Food Engineering

179

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Section: Introductionmentioning

confidence: 99%

Mathematical modeling of thin layer drying of Golden apples

Mengeş

Ertekin

2006

Journal of Food Engineering

179

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“…While neither of these parameters has a direct physical significance, empirical regression equations have been developed relating both parameters to drying conditions and raw material moisture content (Hossain & Bala, 2002;Wang, 2002). According to Parti (1998), the drying rate for the Page model is given by:…”

Section: Methodsmentioning

confidence: 99%

Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production

Telis

Lourençon

Gabas

et al. 2006

Pesq. agropec. bras.

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-The objective of this work was to determine the most appropriated chemical treatment to be used to dry grapes cv. Rubi for raisin production. Drying curves for convective drying with air at 50 o C, in a tray drier, were obtained for grapes submitted to chemical pretreatments with different concentrations of potassium carbonate and olive oil, and different dipping times, according to factorial designs. Convective drying curves were also obtained for grapes pretreated in aqueous suspensions of soybean lecithin, at varied lecithin concentrations and dipping times. Page model was adjusted to the experimental drying curves, and the calculated drying times showed that the best pretreatment consisted in dipping grapes for 2 minutes in a 5% olive oil and 6% K 2 CO 3 emulsion, at 50 o C, which resulted in a drying time close to that of the pretreatment with 2.5% of olive oil, but with a lower consumption of this substance. In addition, the immersion of grapes in an aqueous suspension of 2% soy lecithin, at 50 o C, for 5 minutes, resulted in a total drying time slightly higher than the most effective pretreatment.Index terms: Vitis vinifera, drying kinetics, soybean lecithin, olive oil, dipping treatments. Taxas de secagem de uva Rubi submetida a pré-tratamentos químicos para a produção de passasResumo -O objetivo deste trabalho foi selecionar o pré-tratamento químico mais apropriado para a secagem de uvas cv. Rubi para a produção de passas. Foram obtidas curvas de secagem convectiva com ar a 50 o C, em um secador de bandejas, para uvas submetidas a pré-tratamentos químicos com diferentes concentrações de carbonato de potássio e azeite de oliva, e diferentes tempos de imersão, de acordo com planejamentos fatoriais. Também foram obtidas curvas de secagem convectiva, para uvas pré-tratadas em suspensões aquosas de lecitina de soja, em várias concentrações de lecitina e diferentes tempos de imersão. O modelo de Page foi ajustado às curvas de secagem experimental, e os tempos de secagem calculados mostraram que o melhor pré-tratamento consistiu na imersão das uvas por 2 minutos, em uma emulsão de 5% de azeite de oliva e 6% de K 2 CO 3 , a 50 o C, o que resultou em tempos de secagem próximos aos do pré-tratamento com 2,5% de azeite de oliva, mas com um menor consumo dessa substância. Além disso, a imersão das uvas em uma suspensão aquosa de 2% de lecitina de soja, a 50 o C, por 5 minutos, resultou em um tempo de secagem total apenas levemente superior ao do pré-tratamento mais efetivo.Termos para indexação: Vitis vinifera, cinética de secagem, lecitina de soja, azeite de oliva, pré-tratamentos químicos.

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“…Many studies have been conducted on drying kinetics of fruits and vegetables (Murata et al, 1996;Sokhansanj et al, 1997;Kiranoudis et al, 1997;Pal and Chakraverty, 1997;Hashimoto and Kameoka, 1998;Chen et al, 2000;Yaldiz and Ertekin, 2001a&b;Hossain and Bala, 2002;Pehlivan, 2002&2003;Krokido et al, 2003;Midilli and Kucuk, 2003;Akpinar et al, 2003a&b;Jain and Pathare, 2004;Erenturk et al, 2004;Ertekin and Yaldiz, 2004;Baini and Langrish, 2006;Menges and Ertekin, 2006;Goyal et al, 2006;Janjai et al, 2007;Kashaninejad et al, 2007;Xanthopoulos et al, 2007). Limited studies have been reported on drying of longan fruit (Achariyaviriya, 2001;Achariyaviriya, et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Thin Layer Drying of Peeled Longan (Dimocarpus longan Lour.)

Janjai

Lamlert

Mahayothee

et al. 2011

FSTR

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In this paper, thin layer drying of peeled longan is presented. Thin layer drying of peeled longan was conducted under controlled conditions of temperature and relative humidity. Drying air temperature has great influence on the drying rates of peeled longan and drying time decreases with the increase in drying air temperature. Eight different thin layer drying models were fitted to the experimental data of peeled longan. The drying parameters of peeled longan were function of air temperature and relative humidity. Page model was found to be the best and Two-term model was found to be next to the best. The agreement between the predicted and experimental values for Page model is excellent. The predictions of Page model, Two-term model and modified Henderson and Pabis model were very close. Either one of these three can be used to provide design data and for simulation and optimization of the dryer for efficient operation. The colour of the peeled dried longan is golden brown for the temperature levels of 50, 60 and 70℃ and there is no difference in colour for dried longan for drying at 50 to 70℃.Keywords: peeled longan, thin layer drying, drying model, page equation *To whom correspondence should be addressed. E-mail: serm@su.ac.th IntroductionLongan (Dimocarpus longan Lour.) is an important fruit of Thailand with an export value of $109 million in 2006 (Office of Agricultural Economics, Thailand, 2007) and it shows an increasing trend in production rate since 1990 (Varish et al., 2007). It is a seasonal fruit and its price is low during the season. Several preservation techniques are available to add value to this seasonal product such as canning and drying.The drying kinetics of food materials such as peeled longan are required to predict the drying behaviour, and for optimization of the drying parameters. Many studies have been conducted on drying kinetics of fruits and vegetables (Murata et al

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Thin-Layer Drying Characteristics for Green Chilli

Cited by 89 publications

References 7 publications

Mathematical modeling of thin layer drying of Golden apples

Mathematical modeling of thin layer drying of Golden apples

Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production

Thin Layer Drying of Peeled Longan (Dimocarpus longan Lour.)

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