Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating

Abstract

An Infrared dryer was used to examine the drying of tomato slices. In this investigation, the influence of infrared radiation (IR) on the rate of drying, physical quality, energy combustion of tomato was estimated at three different levels of intensity at 0.15, 0.20, and 0.35 W/cm² under different air flows of 0.5, 1, and 1.5 m/s. Tomato slices were dried with an initial moisture content of 19.7 to 0.17 g water/g dry solids by infrared drying. The moisture content and drying rates are found to be dramatically affected by infrared density. An increase in the drying rate and a decrease in the drying period occurred with increasing infrared intensity. A decrease in energy consumption was detected with the increase of radiation intensity. The results clarified that the shrinkage ratio increased with increasing infrared intensity. The rehydration ratio raised with the increase in radiation intensity. The change in the colour difference of dried slices increased with an increase in radiation intensity. The models were in comparison using (R²) coefficient of determination, modelling efficiency (EF), and (χ²) reduced chi-square. Midilli model was fit for simulation of all drying conditions and could be used to estimate tomato moisture content at any time during the infrared drying process.

Mentha spicata drying via infrared: Mathematical modeling and evaluation of two‐step temperature potential for improving drying characteristics

“…In this way, outcomes can be predicted by the modeler to evaluate performance and optimization and to scale up novel and unproven designs of processes, which do not require excessively high-cost and laborious trial-and-error experimental work (Sabarez, 2015). Among the studies conducted on drying kinetics modeling, investigations on infrared (IR) drying modeling (Ashtiani et al, 2017;Beigi, 2016;El-Mesery et al, 2023;Ghanem et al, 2020;Huang et al, 2021;Osae et al, 2020;Sharifian et al, 2023) are limited compared to conventional drying modeling.…”

Theoretical and experimental analysis of the drying kinetics of okra using infrared dryer

“…The utilization of infrared radiation (IR) for drying has been recognized as an alternative technology that has the potential to yield highquality dried agricultural goods (El-Mesery, Kamel, & Alshaer, 2022).…”

“…The utilization of infrared radiation (IR) for drying has been recognized as an alternative technology that has the potential to yield high‐quality dried agricultural goods (El‐Mesery, Kamel, & Alshaer, 2022). During the infrared drying process, electromagnetic energy interacts with and permeates the samples, converting them into thermal energy (Kipcak, 2017; Miraei Ashtiani et al, 2017).…”