Thin-layer infrared radiation drying of onion slices

Sharma, G. P.; Verma, R. C.; Pathare, Pankaj B.

doi:10.1016/j.jfoodeng.2004.05.002

Cited by 245 publications

(209 citation statements)

References 8 publications

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“…The equation above is evaluated numerically for Fourier number (F o ), and can be rewritten as (Sharma et al, 2005):…”

Section: Experimental Methodsmentioning

confidence: 99%

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Liu

Chen

et al. 2014

FSTR

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Ultrasound assisted osmotic dehydration (UOD) combined hot-air drying (AD) process was investigated in thisstudy. The influences of operation parameters such as ultrasonic energy density and solution concentration on weight reduction ratio (WRR) were discussed. The effects of UOD on the following AD of carrot slices were also studied.The results showed that ultrasonic energy density and solution concentration have positive and significant effects on WRR. Osmosis dehydration (OD) pretreatment without ultrasound assistance before AD has negative effects on the total processing time and the effective moisture diffusivity. Yet when ultrasound is applied, the increase of ultrasonic energy density could shorten dehydration time of the following AD process and total processing time. UOD prior to AD has positive effects on improving carotenoid content of product and reducing process energy cost. So it's definitely concluded that UOD pretreatment is an effective and complementary method for traditional AD process.Keywords: ultrasound, osmotic dehydration, hot-air drying, carrot IntroductionAt the present time, consumption of dehydrated food has experienced a noticeable increase in its demand on the market.Conventional dehydration methods based on hot-air drying (AD) are widely used in agricultural industry, but they are time-consuming and energy-intensive, and easily deteriorate the quality of the final products (Humberto et al., 2001;Cohen and Yang, 1995).Scientists and technicists are looking for emerging food processing technologies to enable the production of safer, fresher and better quality foods with longer life for local and export markets.Among emergent new technologies ultrasound dehydration is very promising (Garcia-perez et al., 2007;Fuente-Blance et al., 2006).Ultrasonic waves can produce a rapid series of alternative compressions and expansions, in a similar way to a sponge when it is squeezed and released repeatedly (Soria and Villamiel, 2010).The forces involved by this mechanism can be higher than surface tension which maintains the moisture inside the capillaries and microscopic channels of the fruit, and therefore accelerate moisture removal (Mulet et al., 2003). Ultrasonic waves can reduce viscosity (Greguss, 1963), minimize diffusion boundary layer thickness and remove moisture from solid liquid interfaces (Carcel et al., 2007a;Rodrigues and Fernades, 2007). Furthermore, changes in microstructure have been reported after ultrasonic treatments of fruits, which can additionally improve water removal (Fernandes et al., 2008a).Ultrasonic waves are often used to strengthen osmotic dehydration (OD) of food (Carcel et al., 2007b;Riera et al., 2004). Simal et al. (1998) strengthened OD with ultrasound technology, and concluded that both dewater rate and moisture removal ratio increase significantly compared with traditional OD process. Lenart and Auslander (1980) reported that moisture diffusion rate would increase with the rise of ultrasonic power.Yet Floros and Liang (1994) indicated that the rise of moist...

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“…The equation above is evaluated numerically for Fourier number (F o ), and can be rewritten as (Sharma et al, 2005):…”

Section: Experimental Methodsmentioning

confidence: 99%

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Liu

Chen

et al. 2014

FSTR

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“…It was verified that the increase in temperature favors to the drying time decrease and drying rate increase. This behavior was described both by Doymaz (2005), when studying the drying of mint leaves, and Sharma et al (2005), when studying the drying kinetics of onion. Moreover, it is observed in Figure 1 and 2 that the drying of the leaves and stems, with and without blanching, occurs exclusively in the falling rate period.…”

Section: Drying Curves Assessmentmentioning

confidence: 99%

DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

Silva

Almeida

Lima

et al. 2008

Ciencia y Tecnologia Alimentaria

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The drying kinetics of coriander leaves and stems, with or without blanching, was studied at several temperatures (50, 60, 70, and 80 °C) at constant air velocity (1.5 m s -1 ) in a fixed-bed dryer. Three drying models, Henderson and Pabis, Midilli et al., and the Logarithmic, were fitted to the experimental data. According to the results obtained, it was verified that the increase in the temperature of drying air, increases the drying rate of the coriander leaf and stem. Blanching used as a pre-treatment favors the increase in the drying rate of the stem. The Midilli et al. drying model was found to satisfactorily describe the air-drying curves of coriander leaves and stems. ResumenLa cinética del secado de las hojas y tallos de cilantro, con o sin escaldado, se estudió a diferentes temperaturas (50, 60, 70 y 80 °C) con velocidad constante del aire (1,5 m s -1 ) en un secador de lecho fijo. Tres modelos matemáticos: Pabis y Henderson, Midilli et al., y el logarítmico, se ajustaron a los datos experimentales. De acuerdo a los resultados obtenidos, se comprobó que el aumento de la temperatura del aire de secado, aumentó la velocidad de secado de la hoja y tallo de cilantro. El escaldado utilizado como pre-tratamiento, favorece el aumento en la velocidad de secado del tallo. El modelo matemático de Midilli et al. presentó mejor ajuste para los datos experimetales.

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“…Pan et al (2008b) used sequential infrared radiation heating and freeze-drying for the purpose of banana dehydration, Das et al (2009) studied the drying kinetics of high moisture paddy undergoing vibration-assisted IR drying, Afzal and Abe (2000) simulated the moisture change in barley during far-infrared radiation drying, Sharma et al (2005) studied the thin-layer infrared radiation drying of onion slices. The effect of far-infrared drying on the water state and glass transition temperature in carrots was investigated by Xu et al (2014), drying and conversion/degradation of isoflavones during infrared drying of soybean were investigated by Niamnuy et al (2012), apple slices IR drying and onion slices IR and convective drying were studied by Nowak and Lewicki (2004) and Jain and Pathare (2004).…”

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confidence: 99%

Characteristics of thin-layer infrared drying of green bean

Doymaz¹,

Kıpçak²,

Pişkin³

2015

Czech J. Food Sci.

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Doymaz I., Kipcak A.S., Piskin S. (2015): Characteristics of thin-layer infrared drying of green bean. Czech J. Food Sci., 33: 83-90.The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that drying characteristics, rehydration, and colour of bean slices were greatly influenced by infrared power. The drying data were fitted with five thin-layer drying models available in the literature. Results showed that Midilli et al. and Aghbashlo et al. models are superior to the other models for explaining the drying kinetics of green bean slices. Effective moisture diffusivity was calculated in the range of 6.57 × 10 -10 to 4.49 × 10 -9 m 2 /s. Activation energy was estimated by a modified Arrhenius type equation and found to be 11.379 kW/kg.

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Thin-layer infrared radiation drying of onion slices

Cited by 245 publications

References 8 publications

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

Characteristics of thin-layer infrared drying of green bean

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