Ultrasound- and microwave-assisted convective drying of carrots – Process kinetics and product’s quality analysis

Kroehnke, Joanna; Szadzińska, Justyna; Stasiak, Mateusz; Radziejewska‐Kubzdela, Elżbieta; Biegańska-Marecik, Róża; Musielak, Grzegorz

doi:10.1016/j.ultsonch.2018.05.040

Cited by 88 publications

(53 citation statements)

References 49 publications

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“…They reported that ΔE increased by increasing microwave power. Similar results had been reported by others for green pepper in US and microwave pretreatment under convective dryer (Szadzińska, Łechtańska, Kowalski, & Stasiak, 2017), carrot in hybrid US ‐ microwave ‐convective (Kroehnke et al, 2018) and soybeans in microwave dryer (Darvishi, 2017).…”

Section: Resultssupporting

confidence: 89%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Jahanbakhshi

Kaveh

Taghinezhad

et al. 2020

J Food Process Preserv

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The aim of this study is to determine the kinetics and quality properties of pistachios under different microwave powers (270, 450, and 630 W) and ultrasound (US) pretreatment at 0, 10, 20, 40, and 60 min. It is also aimed at comparing the estimations of the moisture ratio of pistachio by mathematical modeling, artificial neural networks (ANNs), and adaptive neuro‐fuzzy inference system (ANFIS) methods. The minimum and maximum values of effective moisture diffusivity (Deff) were 1.43 × 10–8 and 4.30 × 10–8 m2/s, respectively. Specific energy consumption (SECtotal) of the samples was varied between 58.097 and 122.21 kWh/kg. The lowest value of shrinkage (13.1%) and color change (19.97) were reported in a microwave power of 270 W and duration of US 0 min. The results showed that considering (R2 = .9997) and Mean Square Error (b∗ = 0.0004), the ANFIS model had a better performance in predicting the moisture ratio of pistachios compared to the mathematical models and ANNs. Practical applications Drying is defined as the process of removing moisture through the simultaneous transfer of heat and mass. Heat transfer from the surrounding environment to the foodstuff leads to the evaporation of the surface moisture. Moisture can also be transferred from inside the product to its surface and then evaporate there. The use of US waves has been suggested in combination drying methods especially in situations where preserving the appearance and nutritional value of the food are the main priority. The effective moisture diffusion coefficient is one of the important parameters in modeling, designing, and optimizing the drying process. Color is an important indicator of the quality of the food and represents the chemical, biochemical, and microbiological characteristics of the product. During the drying process, due to the evaporation of moisture from the foodstuff, the phenomenon of shrinkage occurs and this also affects the physical properties of the solids and the appearance of the final product.

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Section: Resultssupporting

confidence: 89%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Jahanbakhshi

Kaveh

Taghinezhad

et al. 2020

J Food Process Preserv

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“…A wide diapason of studies of combined drying is considered. Combined drying processes are applied for different food products: fruits [1][2][3], vegetables [4][5][6][7][8], in chemical industry [9][10][11][12][13].…”

Section: Problem Reviewmentioning

confidence: 99%

“…There are mainly used combinations of MW radiation and convective drying (CD) [1,2], MW radiation and vacuum [1], infrared (IR) radiation and CD [4,5], ultrasound and CD [6], MW, IR radiation and CD [9], discrete IR and CD [5], filter and CD [10][11][12].…”

Section: Problem Reviewmentioning

confidence: 99%

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Research of Wheat Drying in a Microwave and Combined Filter-Microwave Dryer

Burdo

Bezbakh

Shyshov

et al. 2019

EUREKA: Life Sciences

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The aim of the conducted study is to determine kinetics of the complex effect of microwave energy supply and filter drying of the process of water release from the wheat layer. There is offered a combination of MW and filter drying. A special feature of this combination must be its more effectiveness and high speed of water elimination from surface layers of wet seeds and, as a result, the productivity increase of the drying way, decrease of specific energy consumption. There was determined the influence of the specific load of the material, radiator power on processes of microwave and filter-microwave drying of wheat seeds. There were compared microwave, filter-microwave and convective drying of seeds by parameters of specific energy consumption, drying speed. The specific energy consumption at microwave drying of seeds was 4 MJ/kg, at filter-microwave drying 3.8 MJ/kg that is lower than existent convective dryers. The speed of microwave drying changes from 0,5 to 3 %/min, filter-microwavefrom 0.3 to 0.7 %/min. The speed is at the level of standard convective dryers. The conducted studies allow to recommend a new combined way of FMW drying of seeds with low energy consumption. Revealed features of heating and drying are possible to be used at developing industrial dryers. The base of experimental data is possible to be used for optimizing and determining effective conditions of MW and FMW drying.

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“…Vibration is a promising way for the intensification of drying [1], especially for porous media. The present work is focused on the study of the effect of vibration to assist moisture migration inside these materials.…”

Section: Introductionmentioning

confidence: 99%

Drying intensification by vibration: fundamental study of liquid water inside a pore

Chen

Colin

Casalinho

et al. 2018

Proceedings of 21th International Drying Symposium

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Vibration is a promising way to intensify the drying process through heating-up due to viscous dissipation, activation of internal liquid transfer and increase of external transfer. To better assess the possible contribution of these effects, we choose a multiscale approach. This paper is focused on the pore scale, simulated by a capillary tube partially filled with water subjected to sinusoidal vibrations. We studied the displacement of water inside this tube through image analysis. This configuration mimics the moisture transfer inside the pores of a porous media during drying. The experimental device developed in this study is applicable to a wide range of configurations, such as symmetrical or asymmetrical vibrations. Keywords: drying intensification, acoustic vibration, pore scale, symmetrical and asymmetrical signals, image processing.

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Ultrasound- and microwave-assisted convective drying of carrots – Process kinetics and product’s quality analysis

Cited by 88 publications

References 49 publications

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Research of Wheat Drying in a Microwave and Combined Filter-Microwave Dryer

Drying intensification by vibration: fundamental study of liquid water inside a pore

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