Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling

Wang, Cuntang; Lu, Yueyi; AN, Xuanzhe; Tian, Shengxin

doi:10.1590/fst.23222

Cited by 3 publications

(3 citation statements)

References 32 publications

(43 reference statements)

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“…This is due to the significant difference in steam pressure between the fruit slices and the surrounding environment at a higher temperature. As a result, the rate of water migration gradually decreased from the inside to the outside of the sample (Wang et al, 2022a). The study by Jiang et al (2021) found that the average migration rate of moisture inside wheat grains was smaller than the average evaporation rate outside wheat grains.…”

Section: Drying Rate Curvementioning

confidence: 97%

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

JIANG

et al. 2023

Food Sci. Technol

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This study was investigated the effects of hot-air temperature and slice thickness on drying characteristics of Crabapple slices. Drying experiments were carried out in the ranges of 60-90 °C. The thickness conditions of Crabapple slices for thin layer drying were 3mm and 5mm. The increase in the temperature of the hot-air and the decrease in the thickness of the slicing causes the drying time to be significantly shortened. Fick's diffusion model was applied to describe the water transfer of the Crabapple slices, and the effective diffusion coefficients varied from 0.6142 × 10 -8 m 2 /s to 1.9867 × 10 -8 m 2 /s in a given range of drying temperature. The effective diffusivity increases with increasing temperature. The activation energy values of Crabapple were 17.46 and 23.82 kJ/mol for the thickness of 3 and 5 mm, respectively. The Page model was revealed to be a better fit to describe the drying curve of Crabapple compared to other models.

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Section: Drying Rate Curvementioning

confidence: 97%

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

JIANG

et al. 2023

Food Sci. Technol

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“…This parameter accounts for various mechanisms, including vapor diffusion, capillarity, molecular diffusion, and liquid diffusion through the solid pores (Vallespir et al, 2019). As shown in Table 3, the effective moisture diffusivity for biological samples is typically measured within 10 −8 to 10 −12 m 2 /s (Wang et al, 2022), and in this study, the effective moisture diffusivity values of whole and sliced ginseng were within the range of 3.42 × 10 −12 –1.03 × 10 −11 and 1.03 × 10 −11 –2.05 × 10 −11 m 2 /s, respectively. The effective moisture diffusivity values of both whole and sliced samples were proportional to the drying temperature.…”

Section: Resultsmentioning

confidence: 99%

Assessment of drying characteristics for whole and sliced red ginseng using short‐wave infrared spectroscopy and mathematical model

Park,

Cho,

Park

et al. 2023

J Food Process Engineering

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Monitoring the moisture content is crucial for red ginseng quality control. In this study, we established a moisture content prediction model using partial least squares regression (PLSR) based on short‐wave infrared (SWIR) data of different ginseng types (whole and sliced) at various drying temperatures and times. The model parameters, including the R2 values, ratio of prediction deviation, and range error ratio, showed that the developed model was robust. Sliced ginseng showed a constant rate period, followed by a falling rate period, whereas whole ginseng showed only a falling rate period. The falling‐rate period coincided with the formation of a dry zone on the sample surface in the moisture distribution map, indicating that monitoring the moisture distribution map can predict the onset of the falling‐rate period. These results suggest that the SWIR technique is a promising nondestructive method for evaluating the drying process of red ginseng.Practical applicationsMonitoring the moisture content of red ginseng is essential to prevent microbial spoilage during transportation. Traditional monitoring of water content is destructive and time‐consuming. Therefore, using hyperspectral imaging, we aimed to develop an efficient moisture prediction model for the drying process of red ginseng. We believe that our study makes a significant contribution to non‐destructive and rapid quality evaluation in red ginseng production.

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“…The Arrhenius equation is the most acceptable expression to account for the effect of temperature on the rate of AA destruction in food systems. The Arrhenius relationship for the temperature dependence for the rate constant degradation K is as follows (Equation 2) (Wang et al, 2022):…”

Section: Arrhenius Equationmentioning

confidence: 99%

Optimization of blending ratios in asparagus-lemon juice using response surface methodology

Lyu

Zheng

et al. 2023

Food Sci. Technol

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In this study, the effects of degradation on ascorbic acid (AA) in asparagus-lemon juice with different blending ratios were investigated during storage. The R 2 values of the first-order kinetic model for predicting AA loss were 0.8216-0.9990, indicating that the model described well the degradation of AA in asparagus-lemon juice with different blending ratios. Response surface methodology (RSM) was applied to optimize the blending ratio of asparagus-lemon juice during storage. The optimum blending ratios that selected by the RSM were: 23%, 26%, 27%, 28% and 29% of diluted asparagus juice blended with 85% of diluted lemon juice, and the desirability were 0.820. The RSM correlation coefficients (R 2 ) between experimental and model predicted values ranged from 0.6394 to 0.9975. Therefore, RSM and the first-order model may be effective tools to optimize the blending ratio of blended juice and AA degradation in juices.

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Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling

Cited by 3 publications

References 32 publications

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

Assessment of drying characteristics for whole and sliced red ginseng using short‐wave infrared spectroscopy and mathematical model

Optimization of blending ratios in asparagus-lemon juice using response surface methodology

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