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Abderrahim KA, Remini H, Dahmoune F, Mouhoubi K, Berkani F, Abbou A, Aoun O, Dairi S, Belbahi A, Kadri N, Madani K. Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khadidja Adel Abderrahim
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Hocine Remini
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Farid Dahmoune
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khokha Mouhoubi
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
| | - Farida Berkani
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Amina Abbou
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
| | - Omar Aoun
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences Université de M'sila M'sila Algeria
| | - Sofiane Dairi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Jijel Jijel Algeria
| | - Amine Belbahi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences Université de M'sila M'sila Algeria
| | - Nabil Kadri
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
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2
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Nguyen T, Nguyen P, Tran TTV, Tran B, Huynh T. Low‐temperature microwave‐assisted drying of sliced bitter melon: Drying kinetics and rehydration characteristics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Thi‐Van‐Linh Nguyen
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam
- Department of Food Technology, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Phuoc‐Bao‐Duy Nguyen
- Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam
- Department of Basic Engineering, Faculty of Electrical and Electronics Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
| | - Thi Tuong Vi Tran
- Department of Food Technology, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Bich‐Lam Tran
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam
| | - Tien‐Phong Huynh
- Department of Chemical and Biomolecular Engineering Clarkson University Potsdam New York USA
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Vega-Gálvez A, Uribe E, Gómez-Pérez LS, García V, Mejias N, Pastén A. Drying Kinetic Modeling and Assessment of Mineral Content, Antimicrobial Activity, and Potential α-Glucosidase Activity Inhibition of a Green Seaweed ( Ulva spp.) Subjected to Different Drying Methods. ACS OMEGA 2022; 7:34230-34238. [PMID: 36188277 PMCID: PMC9520681 DOI: 10.1021/acsomega.2c03617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Accepted: 09/05/2022] [Indexed: 06/16/2023]
Abstract
The green algal genus Ulva grows widely on all continents and is used for several applications such as functional foods, cosmeceuticals, nutraceuticals, and pharmaceuticals due to its nutritional characteristics. However, to increase its shelf-life and retain its bioactive components, it is necessary to apply some conservation technology, such as drying. The aim of this work is to describe the drying kinetic behavior of the green seaweed Ulva spp. by applying three dehydration methods: convective drying (CD), vacuum drying (VD), and solar drying (SD) by mathematical modeling and determining the retention of mineral content by atomic absorption spectroscopy and the antimicrobial potential against four strains such as Staphylococcus aureus, Escherichia coli, Saccharomyces cerevisiae, and Penicillium sp. by measurement of inhibition zones and α-glucosidase activity inhibition, as reported by IC50 determination. A freeze-dried sample was used as the control. The equilibrium moisture values calculated using the Guggenheim-Anderson-de Boer model were 0.0108, 0.0108, and 0.0290 g water/g d.m., for CD, VD and SD, respectively. The Midilli and Kucuk model showed robustness to fit all the experimental data of drying kinetic modeling. Ulva spp. is an important source of potassium with a ratio of Na/K < 0.29. Inhibition halos were observed in all samples against S. cerevisiae and Penicillium sp. with higher values than fluconazole action. An inhibitory effect on α-glucosidase activity was observed in all samples, mainly in the freeze-dried sample. Finally, dried Ulva spp. is a rich source of macro- and microminerals with antimicrobial activity and is a potential α-glucosidase inhibitor. Thus, it can be considered as a potential functional ingredient for food manufacturing.
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Affiliation(s)
- Antonio Vega-Gálvez
- Department
of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán
1305, La Serena 1700000, Chile
| | - Elsa Uribe
- Department
of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán
1305, La Serena 1700000, Chile
- Instituto
de Investigación Multidisciplinario en Ciencia y Tecnología, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis S. Gómez-Pérez
- Department
of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán
1305, La Serena 1700000, Chile
| | - Vivian García
- Department
of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán
1305, La Serena 1700000, Chile
| | - Nicol Mejias
- Department
of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán
1305, La Serena 1700000, Chile
| | - Alexis Pastén
- Department
of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán
1305, La Serena 1700000, Chile
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4
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Ganesa Pillai M, Goyal S, Zawar A, Kumar MSA, Bakshi HS, C V, Nakamura K. An experimental study probing moisture kinetics and indices of microwave dried fecal sludge with an insight on real world applications. SEP SCI TECHNOL 2022. [DOI: 10.1080/01496395.2022.2041034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mahesh Ganesa Pillai
- Mass Transfer Group, School of Chemical Engineering, Vellore Institute of Technology, Vellore INDIA
| | - Sparsh Goyal
- Mass Transfer Group, School of Chemical Engineering, Vellore Institute of Technology, Vellore INDIA
| | - Aditya Zawar
- Mass Transfer Group, School of Chemical Engineering, Vellore Institute of Technology, Vellore INDIA
| | - M S Arun Kumar
- Mass Transfer Group, School of Chemical Engineering, Vellore Institute of Technology, Vellore INDIA
| | - Harshdeep Singh Bakshi
- Faculty of Natural Sciences, Centre for Environmental Policy, Imperial College London, South Kensington, UK
| | - Vijayalakshmi C
- Department of Statistics and Applied Mathematics, Central University of Tamil Nadu,Thiruvarur India
| | - Kazuho Nakamura
- Division of Material Science and Chemical Engineering, Yokohama National University, Kanagawa JAPAN
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5
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Alibas I, Yilmaz A. Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY 2021; 147:8301-8321. [PMID: 34840521 PMCID: PMC8605938 DOI: 10.1007/s10973-021-11108-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 10/11/2021] [Indexed: 06/13/2023]
Abstract
We dried the orange slices massed 100 ± 0.10 g from the initial moisture content of 6.97 ± 0.02 kg water kgDM -1 to the final moisture ones of 0.12 ± 0.01 kg water kgDM -1 using two different drying methods defined as convective drying at 50, 75, 100, and 125 °C along with microwave drying at eight output power between 90 and 1000 W. In the study, we measured the drying methods' energy consumption and observed that the microwave drying method's energy consumption was very low at high and low powers. Also, we modeled the results using twenty-one different thin-layer drying equations and obtained results closest to experimental data with the modified Henderson and Pabis equation for all powers in microwave drying and all temperatures in convective drying. We calculated both effective moisture diffusivities and activation energy using the drying data. Some thermal properties such as specific heat, thermal conductivity, thermal diffusivity, and thermal effusivity were calculated and recorded to be decreasing in all thermal properties with drying. Also, we measured the color parameters known as L, a, b, C, α°, and ΔE, browning index (BI), whitening index (WI), and vitamin C (ascorbic acid) in the study. We concluded that the most suitable drying method is microwave drying at medium powers of 350 and 500 W by considering both drying and quality parameters.
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Affiliation(s)
- Ilknur Alibas
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
| | - Aslihan Yilmaz
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
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6
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Investigation of microwave drying on quality attributes, sensory properties and surface structure of bee pollen grains by scanning electron microscopy. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2021. [DOI: 10.1007/s43153-020-00088-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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7
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Agbede OO, Oke EO, Akinfenwa SI, Wahab KT, Ogundipe S, Aworanti OA, Arinkoola AO, Agarry SE, Ogunleye OO, Osuolale FN, Babatunde KA. Thin layer drying of green microalgae (Chlorella sp.) paste biomass: Drying characteristics, energy requirement and mathematical modeling. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.biteb.2020.100467] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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8
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Zhu A, Zhao J, Wu Y. Modeling and mass transfer performance of
Dioscorea alata L.
slices drying in convection air dryer. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13427] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aishi Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Junzi Zhao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
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OMOLOLA AO, KAPILA PF, SILUNGWE H. Drying and colour characteristics of Cleome gynandra L. (spider plant) leaves. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.27118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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10
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11
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Sharayei P, Hedayatizadeh M, Chaji H, Einafshar S. Studying the thin-layer drying kinetics and qualitative characteristics of dehydrated saffron petals. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13677] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Parvin Sharayei
- Agricultural Engineering Research Department; Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad; Iran
| | | | - Hossein Chaji
- Agricultural Engineering Research Department; Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad; Iran
| | - Soodabeh Einafshar
- Agricultural Engineering Research Department; Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad; Iran
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12
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Zhao Y, Jiang Y, Zheng B, Zhuang W, Zheng Y, Tian Y. Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds. Food Chem 2017; 228:167-176. [DOI: 10.1016/j.foodchem.2017.01.141] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 01/25/2017] [Accepted: 01/28/2017] [Indexed: 10/20/2022]
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13
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Jiang J, Dang L, Yuensin C, Tan H, Pan B, Wei H. Simulation of microwave thin layer drying process by a new theoretical model. Chem Eng Sci 2017. [DOI: 10.1016/j.ces.2016.12.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Jiang J, Dang L, Tan H, Pan B, Wei H. Thin layer drying kinetics of pre-gelatinized starch under microwave. J Taiwan Inst Chem Eng 2017. [DOI: 10.1016/j.jtice.2017.01.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0340] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The drying kinetics and mathematical modeling of hot-air drying of yam slices were investigated under two-stage relative humidity (RH) control strategy with 60 °C and 1.5 m/s as its constant drying temperature and air velocity, respectively. Results indicate high RH in the initial stage results in high sample’s temperature that enhances water diffusion in the falling rate drying period. Within the scope of current work, change in RH in the later drying period has insignificant influence on sample’s temperature rise while low RH can accelerate the drying rate. Compared to drying at constant 20 % RH at the same drying air temperature, the drying strategy of using 40 % RH over the first 15 min and then lowing to 20 % RH for the remainder time yields a shorter drying time. Weibull model adequately described the moisture content variation with time for all experiments with the scale parameter ranging from 105.02 to 122.38 min and the values of shape parameters from 0.988 to 1.183. The effective moisture diffusivity determined from the Weibull model varied from 2.032 to 2.610×10−8 m2/s. The rehydration ratio increased as the overall drying time was reduced. Microstructure examination shows that higher RH in the initial drying stage can lead to a more porous microstructure which enhances drying, while fast drying rate in the initial drying period generates a crust layer which hinders drying.
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Darvishi H, Zarein M, Farhudi Z. Energetic and exergetic performance analysis and modeling of drying kinetics of kiwi slices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2317-33. [PMID: 27407198 PMCID: PMC4921082 DOI: 10.1007/s13197-016-2199-7] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2016] [Accepted: 03/08/2016] [Indexed: 10/21/2022]
Abstract
This work focused on the effects of the moisture content, slices thickness and microwave power on aspects of energy and exergy, drying kinetics, moisture diffusivity, activation energy, and modeling of the thin layer drying of kiwi slices. Results showed that energy and exergy efficiency increased with increasing microwave power and decreasing slice thickness while values of energy efficiency (15.15-32.27 %) were higher than exergy efficiency (11.35-24.68 %). Also, these parameters decreased with a decrease in moisture content. Specific energy consumption varied from 7.79 to 10.02, 8.59 to 10.77 and 9.57 to16.20 to MJ/kg water evaporated for 3, 6 and 9 mm, respectively. The values of exergy loss were found to be in the range of 5.90 and 14.39 MJ/kg water and decreased as the microwave power increased and slice thickness decreased. Effective diffusivity increased with decreasing moisture content and increasing microwave power and slice thickness. Average effective moisture diffusivity of kiwi slices changes between 1.47 × 10(-9) and 39.29 × 10(-9) m(2)/s within the given variables range. Activation energy (17.96-21.38 W/g) showed a significant dependence on the moisture content. Although the Midilli model showed the best fit, Page's model was selected, since it had almost a similar performance but the model is simpler with two parameters instead of four.
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Affiliation(s)
- Hosain Darvishi
- />Department of Biosystems Engineering; Faculty of Agriculture, University of Kurdistan, P.O.Box: 416, Sanandaj, Iran
| | - Mohammad Zarein
- />Department of Biosystems Engineering; Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Zanyar Farhudi
- />Department of Biosystems Engineering; Faculty of Agriculture, University of Kurdistan, P.O.Box: 416, Sanandaj, Iran
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17
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Kilic A. Mathematical Modeling of Low Temperature High Velocity (LTHV) Drying in Foods. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12378] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aydin Kilic
- Food Engineering Department, Faculty of Engineering; Recep Tayyip Erdogan University; Rize 53100 Turkey
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18
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Mathematical Modeling of Thin-Layer Solar Drying for Yarrow, Coriander and Hollyhock. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2015-0134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study is to investigate the drying kinetics of Yarrow, Coriander and Hollyhock flowers. These three medicinal products were dried using a solar hybrid photovoltaic-thermal dryer. The drying process was examined at the air temperatures of 40°C, 50°C and 60°C and air velocities of 0.5, 1 and 1.5 m/s. The experimental drying data were fitted to different theoretical models to predict the drying kinetics. Nonlinear regression analysis was performed to relate the parameters of the model with the drying conditions. The performance of these models was evaluated by comparing the correlation coefficient ($${R^2}$$), root mean square error (RMSE) and the chi-square ($${\chi ^2}$$) between the observed and the predicted moisture ratios. Among all the models, the exponential two-term was found to have the best fit in this study. Also the influence of plant type, air temperature and velocity was investigated.
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19
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Sledz M, Wiktor A, Nowacka M, Witrowa-Rajchert D. Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12271] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Magdalena Sledz
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
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20
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Development of solar drying model for selected Cambodian fish species. ScientificWorldJournal 2014; 2014:439431. [PMID: 25250381 PMCID: PMC4163375 DOI: 10.1155/2014/439431] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Accepted: 08/07/2014] [Indexed: 11/18/2022] Open
Abstract
A solar drying was investigated as one of perspective techniques for fish processing in Cambodia. The solar drying was compared to conventional drying in electric oven. Five typical Cambodian fish species were selected for this study. Mean solar drying temperature and drying air relative humidity were 55.6°C and 19.9%, respectively. The overall solar dryer efficiency was 12.37%, which is typical for natural convection solar dryers. An average evaporative capacity of solar dryer was 0.049 kg·h−1. Based on coefficient of determination (R2), chi-square (χ2) test, and root-mean-square error (RMSE), the most suitable models describing natural convection solar drying kinetics were Logarithmic model, Diffusion approximate model, and Two-term model for climbing perch and Nile tilapia, swamp eel and walking catfish and Channa fish, respectively. In case of electric oven drying, the Modified Page 1 model shows the best results for all investigated fish species except Channa fish where the two-term model is the best one. Sensory evaluation shows that most preferable fish is climbing perch, followed by Nile tilapia and walking catfish. This study brings new knowledge about drying kinetics of fresh water fish species in Cambodia and confirms the solar drying as acceptable technology for fish processing.
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Alibas I. Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy. FOOD SCIENCE AND TECHNOLOGY 2014. [DOI: 10.1590/s0101-20612014005000030] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Alibas I, Köksal N. Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods. FOOD SCIENCE AND TECHNOLOGY 2014. [DOI: 10.1590/s0101-20612014005000033] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Amiri Chayjan R, Kaveh M, Khayati S. Modeling Drying Characteristics of Hawthorn Fruit under Microwave-Convective Conditions. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12226] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Reza Amiri Chayjan
- Department of Biosystems Engineering; Faculty of Agriculture, Bu-Ali Sina University; Hamedan 6517833131 Iran
| | - Mohammad Kaveh
- Young Researchers Club, Sardasht Branch; Islamic Azad University; Sardasht West Azarbaijan Iran
| | - Sasan Khayati
- Department of Biosystems Engineering; Faculty of Agriculture, Bu-Ali Sina University; Hamedan 6517833131 Iran
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24
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Kraus S, Sólyom K, Schuchmann HP, Gaukel V. Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12045] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Stefan Kraus
- Institute of Engineering in Life Sciences, Section I: Food Process Engineering; Karlsruhe Institute of Technology; Kaiserstrasse 12 76131 Karlsruhe Germany
| | - Katalin Sólyom
- Department of Chemical Engineering and Environmental Technology; University of Valladolid; Valladolid Spain
| | - Heike P. Schuchmann
- Institute of Engineering in Life Sciences, Section I: Food Process Engineering; Karlsruhe Institute of Technology; Kaiserstrasse 12 76131 Karlsruhe Germany
| | - Volker Gaukel
- Institute of Engineering in Life Sciences, Section I: Food Process Engineering; Karlsruhe Institute of Technology; Kaiserstrasse 12 76131 Karlsruhe Germany
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Śledź M, Nowacka M, Wiktor A, Witrowa-Rajchert D. Selected chemical and physico-chemical properties of microwave-convective dried herbs. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2013.02.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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