Weibull distribution for modeling air drying of coroba slices

Corzo, Otoniel; Bracho, Nelson; Pereira, Angel; Vásquez, Alberto

doi:10.1016/j.lwt.2008.01.002

Cited by 153 publications

(65 citation statements)

References 26 publications

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“…Using an appropriate model, it is possible to establish efficient mass transfer analysis and achieve reproducibility of the quality of the controlled products [58].…”

Section: Modelingmentioning

confidence: 99%

Manufacture of dry-cured ham: A review. Part 2. Drying kinetics, modeling and equipment

Petrova

Bantle

Eikevik

2015

Eur Food Res Technol

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is a technique which uses natural conditions-the sun and air-for product dehydration. Due to the great influence of weather conditions and not less due to safety reasons, nowadays a drying process takes place in ventilated climate chambers in which the product is held at constant temperature in a controlled atmosphere.The process of dry-cured ham manufacture is long and consists generally of salting followed by a long drying period. During the salting stage, the product is affected by the action of salt (NaCl) which penetrates and distributes uniformly during the resting step. Consequently, the part of moisture is removed from the product by the action of osmotic dehydration. It helps to prepare the product for the further drying step by reducing the energy costs by partial water removal.Drying is the main process of dry-cured ham production and consists of water removal from the product by evaporation which is driven by a concentration gradient between the drying air and the being dried product. Drying is the most energy-and time-consuming process and that is why optimization of this step is of special interest [1]. Latent heat of vaporization for water is 2257 kJ kg −1 water at temperature 100 °C and pressure in 1 atm [2]. It means that for the vaporization of one kilogram water, the energy input which should be applied to the product is 0.63 kWh kg −1 . It is an ideal case, and real energy costs can approach 3500-6000 kWh kg −1 . Thus, maintenance of the atmosphere at certain parameters requires sufficient energy expenses; therefore, it is crucial to achieve the maximally efficient drying process with a certain drying rate. At the same time, the quality of the product needs to be kept at a high level in order to be accepted by consumers. Along with environmental parameters, such product properties as salt content of being dried ham and pH value of the raw material are the Abstract Dehydration in foodstuff manufacture is a process when a product loses the weight by reduction in water content. Regarding the production of dry-cured ham, dehydration mainly takes place during the drying stage. However, during the salting and the resting steps, water content of the hams also reduces by 3-4 %, which should be taken into account in order to adjust the necessary rate of the further drying. In addition, such parameters as pH of the raw material and salt content of being dried hams also influence the drying rate and the quality of the final product. The present paper is devoted to highlighting processes and parameters influencing the dehydration of dry-cured ham during the manufacture. Industrial drying systems used for the manufacture of dry-cured ham are described for the comparison of construction and energy consumption. Mathematical models mostly used to predict the drying behavior of dry-cured ham are described.

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“…Using an appropriate model, it is possible to establish efficient mass transfer analysis and achieve reproducibility of the quality of the controlled products [58].…”

Section: Modelingmentioning

confidence: 99%

Manufacture of dry-cured ham: A review. Part 2. Drying kinetics, modeling and equipment

Petrova

Bantle

Eikevik

2015

Eur Food Res Technol

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“…Moreover, the shape parameter is related to the velocity of the degradation at the beginning, e.g., the lower the γ value, the faster the deterioration rate at the beginning. From these results, the external zone with an γ = 1.03 represents the zone with the high quality deterioration rate (CORZO et al, 2008). The two-parameter distribution provides a potentially interesting model because, although empirical, it is quite simple and flexible and generally gives a good description of complex and highly variable processes (MARABI et al, 2003; ALTENHOFEN DA SILVA; ARÉVALO PINEDO; GUENTER KIECKBUSCH, 2005;CORZO et al, 2008;MARFIL;SANTOS;TELIS, 2008).…”

Section: Application Of Weibull Distributionmentioning

confidence: 99%

Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology

et al. 2012

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During postharvest, lettuce is usually exposed to adverse conditions (e.g. low relative humidity) that reduce the vegetable quality. In order to evaluate its shelf life, a great number of quality attributes must be analyzed, which requires careful experimental design, and it is time consuming. In this study, the modified Global Stability Index method was applied to estimate the quality of butter lettuce at low relative humidity during storage discriminating three lettuce zones (internal, middle, and external). The results indicated that the most relevant attributes were: the external zone - relative water content, water content , ascorbic acid, and total mesophilic counts; middle zone - relative water content, water content, total chlorophyll, and ascorbic acid; internal zone - relative water content, bound water, water content, and total mesophilic counts. A mathematical model that takes into account the Global Stability Index and overall visual quality for each lettuce zone was proposed. Moreover, the Weibull distribution was applied to estimate the maximum vegetable storage time which was 5, 4, and 3 days for the internal, middle, and external zone, respectively. When analyzing the effect of storage time for each lettuce zone, all the indices evaluated in the external zone of lettuce presented significant differences (p < 0.05). For both, internal and middle zones, the attributes presented significant differences (p < 0.05), except for water content and total chlorophyll.

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“…In order to study the drying process, the paper used Weibull distribution function. Weibull distribution function has a good applicability and compatibility, and is widely used in materials science, pharmacology and thermodynamics and other fields [2][3][4][5][6]. In recent years, some researchers have introduced the Weibull function into the drying dynamics, and also have made some research progress.…”

Section: Introductionmentioning

confidence: 99%