“…In the research by Ouaabou et al. (2018), valorization of solar drying process in the production of dried sweet cherries was investigated and it was observed that the final moisture content of convectional dried sweet cherries varied from 23 ± 3%, which is in accordance with the results obtained in this research. The highest a w of all sweet cherry samples was obtained in the sample 10 (55°C, 200 mbar, 14 hr), which is the same sample where the highest MC content was observed.…”
Sweet cherries (Prunus avium) belong to the group of stone fruit (Prunus spp.) and they present a rich source of phenolic, flavonoid, and anthocyanin compounds (Ballistreri et al., 2013; Bastos et al., 2015). These components contribute to potent antioxidant activity of sweet cherries. Sweet cherries possess delicious taste and attractive appearance and they are also very good source of many phytochemicals which contribute to a healthy diet (Nawirska-Olszańska et al., 2017). In order to preserve these components and to keep sweet cherry available through the whole year, different preservation techniques such as freezing and drying could be applied. Dried fruit is mainly produced by solar drying and conventional air drying. According to Ochoa, Kesseler, Pirone, Márquez, and De Michelis (2007), shrinkage phenomenon of whole sweet cherry fruits during
“…In the research by Ouaabou et al. (2018), valorization of solar drying process in the production of dried sweet cherries was investigated and it was observed that the final moisture content of convectional dried sweet cherries varied from 23 ± 3%, which is in accordance with the results obtained in this research. The highest a w of all sweet cherry samples was obtained in the sample 10 (55°C, 200 mbar, 14 hr), which is the same sample where the highest MC content was observed.…”
Sweet cherries (Prunus avium) belong to the group of stone fruit (Prunus spp.) and they present a rich source of phenolic, flavonoid, and anthocyanin compounds (Ballistreri et al., 2013; Bastos et al., 2015). These components contribute to potent antioxidant activity of sweet cherries. Sweet cherries possess delicious taste and attractive appearance and they are also very good source of many phytochemicals which contribute to a healthy diet (Nawirska-Olszańska et al., 2017). In order to preserve these components and to keep sweet cherry available through the whole year, different preservation techniques such as freezing and drying could be applied. Dried fruit is mainly produced by solar drying and conventional air drying. According to Ochoa, Kesseler, Pirone, Márquez, and De Michelis (2007), shrinkage phenomenon of whole sweet cherry fruits during
“… Figure 1 Schematic diagram of the solar dryer. (1) Solar collector, (2) circulation fan, (3) fan, (4) air flow direction, (5) control box, (6) auxiliary heating system, (7) shelves, (8) drying cabinet, (9) recycling air, (10) control foot, (11) exit of air, (12) humidity probes and (13) thermocouples (14) sample holder (Ouaabou et al 19 ). …”
Section: Methodsmentioning
confidence: 99%
“…Simply put, the constant K combines all the transport properties and defined the drying process. Numerous thin layer equations exist in the literature and are useful for investigating drying of several agricultural products, such as, apricot 14 , mullbery 15 , Strawberry 13 , eggplant 16 , citrus 17 , banana 18 and cherry 19 . These models were useful in describing the drying kinetics of numerous products under different aerothermal conditions and to estimate their drying time.…”
Section: Introductionmentioning
confidence: 99%
“…This makes solar thermal application for agricultural products drying, particularly figs to be integrated. Furthermore, while a few numbers of studies have been published over the last decade on drying of some Moroccan crops like prickly pear 27 , sweet cherry 19 , the conducted literature review, revealed that no similar studies have been carried out on figs. In this context, two fig varieties growing in Morocco, namely, ‘Rey Blanche’ and ‘Conidria’ were studied for their drying behavior using partially indirect convective dryer.…”
First convectional thin layer drying of two fig (Ficus carica L.) varieties growing in Morocco, using partially indirect convective dryer, was performed. The experimental design combined three air temperature levels (60, 70 and 80 °C) and two air-flow rates (150 and 300 m3/h). Fig drying curve was defined as a third-order polynomial equation linking the sample moisture content to the effective moisture diffusivity. The average activation energy ranged between 4699.41 and 7502.37 kJ/kg. It raised proportionally with the air flow velocity, and the same patterns were observed for effective moisture diffusivity regarding drying time and velocity. High levels of temperature (80 °C) and velocity (300 m3/h) lead to shorten drying time (200 min) and improve the slices physical quality. Among the nine tested models, Modified Handerson and Pabis exhibited the highest correlation coefficient value with the lowest chi-square for both varieties, and then give the best prediction performance. Energetic investigation of the dryer prototype showed that the total use of energy alongside with the specific energy utilization (13.12 and 44.55 MWh/kg) were inversely proportional to the velocity and drying temperature. Likewise, the energy efficiency was greater (3.98%) in drying conditions.
“…Moreover, the Midilli-Kucuk model is the best model for depicting the kinetics about rosemary of convective solar drying. Ouaabou [8] presented the convectional drying of two kinds of cherry that applied to a partially indirect solar convective dryer with an area of 2.5 m 2 . Their results showed that a characteristic drying curve (CDC) suitable for the two kinds of cherry is buit a third-order polynomial in reducing water content.…”
This experimental study aims to investigate the influence of solar drying parameters on water loss of fresh Hami melon flakes. This article presented the experiment results of drying kinetics .In this study, drying kinetics was conducted on a solar convective dryer with heat pump at four air temperatures (i.e., 40 °C, 50 °C, 60 °C, and 70 °C), flow rates (i.e., 1, 2, 3, and 4 m/s), and sample thickness (i.e., 2, 5, 8, and 11 mm). The characteristic drying curve of Hami melon has been determined by experimental results. Eight models were simulated, and the Midilli-Kucuk model had highest fitting degree in thin layer drying models when all drying data was simulated. Within the scope covered, Fick's second law of diffusion was often used to compute an effective water diffusivity, which raised from 8.66×10 −11 m 2 /s to 3.12×10 −9 m 2 /s with drying temperatures, airflow rates, and thickness. The activation energy is 11.71 kJ/mol, it indicates the effect of temperature on diffusion coefficient.
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