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Akcicek A, Avci E, Tekin-Cakmak ZH, Kasapoglu MZ, Sagdic O, Karasu S. Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit. ACS OMEGA 2023; 8:41603-41611. [PMID: 37970003 PMCID: PMC10634226 DOI: 10.1021/acsomega.3c05749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/08/2023] [Accepted: 10/10/2023] [Indexed: 11/17/2023]
Abstract
In this study, four different drying techniques, namely, hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (UAVD), and freeze-drying (FD), were applied to blueberries. The drying times of blueberries were 1290, 1050, and 990 min for HAD, VD, and UAVD, respectively, meaning that ultrasound application significantly reduced the drying time. All dried samples except those with FD showed lower total phenolic content and antioxidant capacity than fresh samples. Samples dried with FD had a higher content of bioactive compounds than those dried with other techniques followed by UAVD. The malvidin-3-O-galactoside was the most abundant anthocyanin in the blueberries and was significantly reduced after drying with HAD, VD, and UAVD. Scanning electron microscopy (SEM) analysis of the blueberries dried with FD and UAVD exhibited less shrinkage and cell disruption and more structure. The color parameters L*, a*, and b* values of the samples were significantly affected by the drying technique (p < 0.05). According to the findings of this study, ultrasound-assisted drying technology could be employed to shorten the drying time and improve bioactive retention in blueberry fruits.
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Affiliation(s)
- Alican Akcicek
- Faculty
of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, 41080 Kocaeli, Turkey
| | - Esra Avci
- Bypro
Functional Food and Biotechnology, Esenler, 34210 Istanbul, Turkey
| | - Zeynep Hazal Tekin-Cakmak
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
| | | | - Osman Sagdic
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
| | - Salih Karasu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
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2
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Pereira MTL, de Oliveira Farias VS, da Silva Júnior AF, do Nascimento Lima AR, Vieira VB, de Medeiros RA, da Silva WP, Franco CMR, de Ataíde JSP. Analysis of drying of melon peels using numerical solution of the diffusion equation. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
| | | | | | | | - Vanessa Bondin Vieira
- Postgraduate Program in Natural Sciences and Biotechnology Federal University of Campina Grande Cuité Brazil
| | - Raquel Alves de Medeiros
- Postgraduate Program in Natural Sciences and Biotechnology Federal University of Campina Grande Cuité Brazil
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3
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Demir H, Demir H, Lončar B, Nićetin M, Pezo L, Yilmaz F. Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Hasan Demir
- Department of Chemical Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Hande Demir
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Biljana Lončar
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Milica Nićetin
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
| | - Fatma Yilmaz
- Graduate School of Natural and Applied Sciences Osmaniye Korkut Ata University Osmaniye Turkey
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4
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Zeng Z, Li B, Han C, Wu W, Chen T, Dong C, Gao C, He Z, Zhang F. Performance of Exergetic, Energetic and Techno-Economic Analyses on a Gas-Type Industrial Drying System of Black Tea. Foods 2022. [PMCID: PMC9601323 DOI: 10.3390/foods11203281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
The purpose of this research work is to perform detailed exergetic, energetic and techno-economic analysis of the black tea drying process in the gas-type industrial dryer. Exergy–energy and techno-economic methodology was applied to investigate the heat loss, exergetic and energetic performance, exergy efficiency, improvement potential rate, sustainability index and techno-economic performance of a drying system. The results showed that the heat loss of exhaust air in the late drying process played a main contributing role in the heat loss and exergy loss of the whole drying system. Therefore, the exergy efficiency of the initial drying period and the redrying period varied from 38.08% to 65.09% and 24.76% to 26.97%, respectively. In addition, the improvement potential rate and sustainability index of the whole system varied from 6.93 kW to 12.94 kW and 1.33 to 2.86, respectively. The improvement potential obtained in the present work indicated that the drying operation is greatly in need of exergy performance improvement. Finally, the net present value and payback period obtained from techno-economic analysis were 179,442.03 USD and 5.3 years, the result is useful for investors or contractors to refer to and make investment decisions.
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Affiliation(s)
- Zhiheng Zeng
- College of Engineering, South China Agricultural University, Guangzhou 510642, China
| | - Bin Li
- School of Intelligent Manufacturing Engineering, Chongqing University of Arts and Sciences, Chongqing 404100, China
| | - Chongyang Han
- College of Engineering, South China Agricultural University, Guangzhou 510642, China
| | - Weibin Wu
- College of Engineering, South China Agricultural University, Guangzhou 510642, China
- Correspondence: ; Tel.: +86-20-85282269
| | - Tianci Chen
- College of Engineering, South China Agricultural University, Guangzhou 510642, China
| | - Chengju Dong
- College of Engineering, South China Agricultural University, Guangzhou 510642, China
| | - Changlun Gao
- College of Engineering, South China Agricultural University, Guangzhou 510642, China
| | - Zhaokai He
- College of Engineering, South China Agricultural University, Guangzhou 510642, China
| | - Fangren Zhang
- College of Engineering, South China Agricultural University, Guangzhou 510642, China
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5
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Drying Kinetics of Pretreated Drumstick (Moringa oleifera) Leaves During Lyophillization. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02380-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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6
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Ríos‐Moreno G, Cruz‐Reyes I, Vargas‐Rodríguez P, Félix‐Flores MG, Quiñones‐Reyes G, Lozada‐Rodríguez L. Mathematical modeling of infrared drying of red pitaya pulp (
Stenocereus queretaroensis
) for potential use of its betalains. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Gustavo Ríos‐Moreno
- Universidad Autónoma de Zacatecas Unidad Académica de Ciencias Químicas Zacatecas Mexico
| | - Ivan Cruz‐Reyes
- Universidad Autónoma de Zacatecas Unidad Académica de Ciencias Químicas Zacatecas Mexico
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7
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Malvandi A, Nicole Coleman D, Loor JJ, Feng H. A novel sub-pilot-scale direct-contact ultrasonic dehydration technology for sustainable production of distillers dried grains (DDG). ULTRASONICS SONOCHEMISTRY 2022; 85:105982. [PMID: 35316755 PMCID: PMC8938333 DOI: 10.1016/j.ultsonch.2022.105982] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 03/01/2022] [Accepted: 03/12/2022] [Indexed: 05/20/2023]
Abstract
DDG is a major source of protein, calcium, phosphorus, and sulfur is arguably the most important byproduct of the bioethanol industry with increasing demand over the past few years. Reducing energy consumption in the DDG production process and energy recovery from DDG is vital for sustainable bioethanol productions. In this paper, a novel direct-contact multi-frequency, multimode, and modulated (MMM) ultrasonic dryer (US) was developed for the first time and has been applied in dehydration of wet distillers' grain (WDG). Ultrasonic drying (US) was combined with a convective airflow (HA) at different temperatures of 25 (room temperature), 50 and 70 °C to evaluate the impact of US, HA, and US + HA on drying kinetics, activation energy, chemical compositions, microstructure, and color of DDG. Semi-empirical kinetic models were developed and evaluating drying performances showed that the application of ultrasound significantly enhanced the drying rate and decreased the drying time (by 46%), especially at low drying temperatures. The activation energy for moisture removal in the presence of ultrasound was about 50% of that without ultrasound. The final dried distillers' grains product processed by ultrasonic drying had a brighter color, a higher available protein, a higher digestible protein (the lowest acid detergent insoluble crude protein), and a better surface profile with no compromise on minerals and fiber contents.
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Affiliation(s)
- Amir Malvandi
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana- Champaign, Urbana, IL, 61801, USA
| | - Danielle Nicole Coleman
- Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA
| | - Juan J Loor
- Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA
| | - Hao Feng
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana- Champaign, Urbana, IL, 61801, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA.
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8
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Convective drying of yacón (Smallanthus sonchifolius) slices: A simple physical model including shrinkage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Lemus-Mondaca R, Zura-Bravo L, Ah-Hen K, Di Scala K. Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6484-6495. [PMID: 34000065 DOI: 10.1002/jsfa.11320] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/12/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Stevia leaves were subjected to convective hot-air, infrared and vacuum drying at 40, 60 and 80 °C, followed by an assessment of thermophysical properties and microstructure, along with drying kinetics modelling and evaluation of energy features for all drying operations. RESULTS Effective moisture diffusivity (Deff ) showed dependency on temperature with values ranging from 1.08 × 10-12 to 7.43 × 10-12 m2 s-1 for convective drying, from 0.71 × 10-12 to 6.60 × 10-12 m2 s-1 for infrared drying, and from 1.29 × 10-12 to 5.39 × 10-12 m2 s-1 for vacuum drying. The thermal properties of the dried Stevia leaves under different drying conditions showed values of density, specific heat, thermal diffusivity, thermal conductivity and thermal effusivity ranging from 95.6 to 116.2 kg m-3 , 3050 to 3900 J kg-1 K-1 , 4.28 × 10-7 to 5.60 × 10-7 m2 s-1 , 0.16 to 0.23 W m-1 K-1 and 244 to 305 W s0.5 m-2 K-1 , respectively. As for microstructure, convective hot-air drying showed better preserved leaf characteristics, compared to infrared- and vacuum-drying, whereby scanning electron microscopy (SEM) image analysis also revealed noticeable differences at higher temperatures. Statistical analysis showed that the Midilli-Kuçuk model fitted best the experimental data of drying curves (0.961 < r2 < 0.999, 0.000064 < SSE < 0.005359, and 0.000074 < χ2 < 0.006278). Comparison of the drying methods with respect to energy features showed that convective drying at 80 °C led to lowest specific energy consumption (61.86 kW h kg-1 ) with highest efficiency (8.5%). CONCLUSION The results of this study contribute to a better understanding of the drying behaviour and showed that thermophysical properties of dried Stevia leaves and energy features are affected by drying methods. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Liliana Zura-Bravo
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Kong Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Valdivia, Chile
| | - Karina Di Scala
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
- Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Buenos Aires, Argentina
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10
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Jeevarathinam G, Pandiselvam R, Pandiarajan T, Preetha P, Krishnakumar T, Balakrishnan M, Thirupathi V, Ganapathy S, Amirtham D. Design, development, and drying kinetics of infrared‐assisted hot air dryer for turmeric slices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13876] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- G. Jeevarathinam
- Department of Food Process Engineering Tamil Nadu Agricultural University (TNAU) Coimbatore India
- Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR—Central Plantation Crops Research Institute (CPCRI) Kasaragod India
| | - T. Pandiarajan
- Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University (TNAU) Trichy India
| | - P. Preetha
- Department of Food Process Engineering Tamil Nadu Agricultural University (TNAU) Coimbatore India
| | - T. Krishnakumar
- Division of Crop Utilization ICAR‐Central Tuber Crops Research Institute (CTCRI) Thiruvananthapuram India
| | - M. Balakrishnan
- Department of Food Process Engineering Tamil Nadu Agricultural University (TNAU) Coimbatore India
| | - V. Thirupathi
- Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University (TNAU) Trichy India
| | - S. Ganapathy
- Department of Food Process Engineering Tamil Nadu Agricultural University (TNAU) Coimbatore India
| | - D. Amirtham
- Department of Food Process Engineering Tamil Nadu Agricultural University (TNAU) Coimbatore India
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11
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Álvarez S, Álvarez C, Hamill R, Mullen AM, O'Neill E. Drying dynamics of meat highlighting areas of relevance to dry-aging of beef. Compr Rev Food Sci Food Saf 2021; 20:5370-5392. [PMID: 34601801 DOI: 10.1111/1541-4337.12845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 08/18/2021] [Accepted: 08/29/2021] [Indexed: 11/26/2022]
Abstract
Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat products, such as jerky. It is also a major event that occurs when beef is dry-aged, where beef is exposed to air under defined conditions for an extended aging period. Although the conditions typically used to produce dried meat products are significantly different from those that prevail during dry-aging, both involve a gradual removal of water from muscle. As there is a paucity of research on the kinetics of the dehydration process occurring during dry-aging of beef, this paper comprehensively reviews models used to describe drying kinetics in other beef products, in order to gain insights regarding the key factors that impact water removal from meat. Consideration is given as to how the specific conditions during dry-aging such as air flows used (approximately 2 m/s), high air relative humidity, low temperature, and meat geometry will influence the kinetics of the drying. With regard to modeling, equations derived from Fick's second law of diffusion (e.g., thin-layer models) have been used to describe the drying kinetics of small-sized meat products. However, to apply Fick's law to dry-aging, some different considerations may need to be evaluated such as: tridimensional geometry (i.e., whole muscle); uniform initial moisture content; isotropic diffusion; negligible shrinkage;and a combination of internal and external resistances.
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Affiliation(s)
- Sara Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Ruth Hamill
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Nayak PK, Chandrasekar CM, Haque A, Kesavan RK. Influence of pre‐treatments on the degradation kinetics of chlorophylls in morisa xak (
Amaranthus caudatus
) leaves after microwave drying. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Prakash Kumar Nayak
- Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
| | | | - Anbarul Haque
- Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
| | - Radha Krishnan Kesavan
- Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
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13
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Kondareddy R, Sivakumaran N, Radha Krishnan K, Nayak PK, Sahu FM, Singha S. Performance evaluation and economic analysis of modified solar dryer with thermal energy storage for drying of blood fruit (
Haematocarpus validus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15653] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Rajesh Kondareddy
- Department of Instrumentation and Control NIT Tiruchirappalli Tiruchirappalli India
- Department of Instrumentation Engineering CIT Kokrajhar Kokrajhar India
| | | | | | | | - Fakir Mohan Sahu
- Department of Post‐Harvest Technology Navsari Agricultural University Navsari India
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14
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Zambra C, Hernández D, Reyes H, Riveros N, Lemus-Mondaca R. Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.641858] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, Kageneckia oblonga leaves were dried under different drying conditions and techniques [oven drying (NC), vacuum drying (VNC), convective drying (FC), and microwave-assisted convective drying (MWFC)]. Thus, the effect of temperature, vacuum, and microwave on the drying features of K. oblonga leaves was determined. Fick's second law was used to calculate the effective moisture diffusivity that varied from 3.94 to 8.14 × 10−11 m2/s, 1.12 to 1.40 × 10−11 m2/s, 7.83 to 11.36 × 10−11 m2/s, and 6.93 to 16.72 × 10−11 m2/s for NC, VNC, FC, and MWFC methods, respectively. In addition, the Weibull and Midilli–Kucuk models accurately predicted all experimental drying curves of K. oblonga leaves. Regarding the energy consumption and efficiency values for different drying methods of K. oblonga were found to be in the range of 0.20–7.50 kW·h and 0.10–3.70%, respectively. The results showed that MWFC method does not significantly affect the phenolic compounds and could be used for large-scale production of K. oblonga dried leaves.
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15
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Tunçkal C. Investigation of performance and drying kinetics of the closed, partially open, and open heat pump drying systems. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cüneyt Tunçkal
- Electric and Energy Department, Air Conditioning and Refrigeration Technology Program, Yalova Community College Yalova University Yalova Turkey
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16
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Effects of Various Drying Methods on Selected Physical and Antioxidant Properties of Extracts from Moringa oliefera Leaf Waste. SUSTAINABILITY 2020. [DOI: 10.3390/su12208586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
This study aims to evaluate the effects of different drying methods on the physical properties, total phenolic content, total flavonoid content, and antioxidant activity of extracts from Moringa oliefera L. (MO) leaf waste. The effects of two drying techniques, namely, sun drying (A1) and tray drying (A2), on the physical and antioxidant properties of the extracts obtained using three extracting solvents, i.e., water (b1), ethanol (b2), and ethyl acetate (b3), were investigated. These extracts were analyzed for their physicochemical and antioxidant properties. The antioxidant properties were determined with the Folin Ciocalteau, aluminum chloride, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Fourier transform infrared spectrophotometry (FTIR) was used to identify functional groups in the active compounds. It was found that the physical properties of the MO extract, including yield, pH, total solids, and color, showed significant differences for the two drying methods (p < 0.05). The b3 extract had the highest value for total phenolic contents, total flavonoid contents, and antioxidant activities, followed by b2 and b1, respectively, for both the sun drying and tray drying methods. There was a significant correlation between the total phenolic and flavonoid contents and antioxidant activity (IC50). This study reveals that waste material from MO leaves could be utilized as an antioxidant agent, which is expected to reduce environmental pollution from the MO processing industry.
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17
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Jha AK, Sit N. Drying characteristics and kinetics of colour change and degradation of phytocomponents and antioxidant activity during convective drying of deseeded Terminalia chebula fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00454-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Yap JY, Hii CL, Ong SP, Lim KH, Abas F, Pin KY. Effects of drying on total polyphenols content and antioxidant properties of Carica papaya leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2932-2937. [PMID: 32031257 DOI: 10.1002/jsfa.10320] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Papaya is widely grown in Malaysia and normally only the fruits are consumed. Other parts of the plant such as leaves, roots, bark, peel, seeds and pulp are also known to have medicinal properties and have been used to treat various diseases. Papaya leaves also contain flavonoids, alkaloids phenolic compounds and cynogenetic compounds, and are also reported to be able to treat dengue fever. RESULTS Studies were carried out on drying of papaya leaves using hot air (60, 70 and 80 °C), shade and freeze drying. Effective diffusivities were estimated ranging from 2.09 × 10-12 to 2.18 × 10-12 m2 s-1 from hot air drying, which are within the order of magnitudes reported for most agricultural and food products. The activation energy to initiate drying showed a relatively low value (2.11 kJ mol-1 ) as a result of the thin leave layer that eased moisture diffusion. In terms of total polyphenols content and antioxidant activities, freeze-dried sample showed a significantly higher (P < 0.05) total polyphenols content [2158 mg gallic acid equivalent 100 g dry weight-1 ] and antioxidant activities [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) = 571 mg TE 100 g DW-1 and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) = 215 μg mg-1 ] compared to hot air and shade dried samples. CONCLUSION Freeze dried sample retained the most total polyphenols content and showed the highest antioxidant activities in both ABTS and DPPH antioxidant assays. Hot air and shade drying are not conducive with repect to preserving the antioxidants as a result of possible thermal degradation at elevated temperatures and oxidations under prolonged drying condition. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jing Y Yap
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Ching L Hii
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Sze P Ong
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Kuan H Lim
- School of Pharmacy, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Kar Y Pin
- Forest Research Institute Malaysia, Kepong, Malaysia
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19
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Matias GDS, Lermen FH, Gonçalves KY, Jorge LMDM, Ribeiro JLD, Coelho TM. A Semi‐Empirical Model for Mass Transfer in Carbohydrate Polymers: A Case of Native Cassava Starch Hydration Kinetic in Hot Water Media. STARCH-STARKE 2020. [DOI: 10.1002/star.201900308] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Gustavo de Souza Matias
- Graduate Program in Chemical Engineering State University of Maringá Av. Colombo, 5790 Maringá 87020–900 Brazil
| | - Fernando Henrique Lermen
- Graduate Program in Industrial Engineering Federal University of Rio Grande do Sul Av. Osvaldo Aranha, 99, 5th floor Porto Alegre 90035–190 Brazil
| | | | - Luiz Mario de Matos Jorge
- Graduate Program in Chemical Engineering State University of Maringá Av. Colombo, 5790 Maringá 87020–900 Brazil
| | - José Luis Duarte Ribeiro
- Graduate Program in Industrial Engineering Federal University of Rio Grande do Sul Av. Osvaldo Aranha, 99, 5th floor Porto Alegre 90035–190 Brazil
| | - Tânia Maria Coelho
- Department of Agro Industrial Engineering State University of Paraná Av. Comendador Norberto Marcondes, 733‐Centro Campo Mourão 87302–060 Brazil
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20
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Mathematical modelling of lemon verbena leaves drying in a continuous flow dryer equipped with a solar pre-heating system. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas2019.658] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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22
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Singhal S, Rasane P, Singh J, Kaur S, Kumar V, Dhawan K, Gurumayum S, Kaur N, Gupta N, Kaur D. Effect of processing on vital chemical components of button mushroom. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13229] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Somya Singhal
- Department of Food Technology and NutritionLovely Professional University Phagwara Punjab India
| | - Prasad Rasane
- Department of Food Technology and NutritionLovely Professional University Phagwara Punjab India
- Department of Dairy Science and Food TechnologyBanaras Hindu University Varanasi Uttar Pradesh India
| | - Jyoti Singh
- Department of Food Technology and NutritionLovely Professional University Phagwara Punjab India
| | - Sawinder Kaur
- Department of Food Technology and NutritionLovely Professional University Phagwara Punjab India
| | - Vikas Kumar
- Department of Food Technology and NutritionLovely Professional University Phagwara Punjab India
| | - Kajal Dhawan
- Department of Food Technology and NutritionLovely Professional University Phagwara Punjab India
| | - Sushma Gurumayum
- Department of Basic Engineering and Applied Sciences, College of Agricultural Engineering and Post‐Harvest TechnologyCentral Agricultural University Ranipool Sikkim India
| | - Navneet Kaur
- School of Engineering Technology and Applied Science, Centennial College Toronto Ontario Canada
| | - Neeru Gupta
- Lalit Mohan Sharma Government Post‐Graduation College, HNB Gharwal University Rishikesh Uttarakhand India
| | - Damanpreet Kaur
- Department of Food Technology and NutritionLovely Professional University Phagwara Punjab India
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23
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Moradi M, Niakousari M, Mousavi Khaneghah A. Kinetics and mathematical modeling of thin layer drying of osmo‐treated
Aloe vera
(
Aloe barbadensis
) gel slices. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13180] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehdi Moradi
- Department of Biosystems EngineeringCollege of Agriculture, Shiraz University Shiraz Iran
| | - Mehrdad Niakousari
- Department of Food Science and TechnologyCollege of Agriculture, Shiraz University Shiraz Iran
| | - Amin Mousavi Khaneghah
- Department of Food ScienceFaculty of Food Engineering, University of Campinas (UNICAMP) São Paulo Brazil
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24
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Canabarro NI, Ugalde GA, Mazutti MA, Ferreira MDC. Conveyor-belt drying of Eugenia uniflora L. leaves: Influence of drying conditions on the yield, composition, antioxidant activity and total phenolic content of supercritical CO2 extracts. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.05.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Boy V, Liu X, Chamaa MA, Lemée Y, Sabourin C, Lendormi T, Lanoisellé JL. Air impingement drying of digestate. Chem Eng Res Des 2019. [DOI: 10.1016/j.cherd.2019.03.033] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Al-Ali M, Parthasarathy R. Modeling and kinetics study of novel microwave irradiation drying of naproxen sodium drug. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.01.046] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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27
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de Souza Matias G, Bissaro CA, de Matos Jorge LM, Rossoni DF. The fractional calculus in studies on drying: A new kinetic semi-empirical model for drying. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12955] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Gustavo de Souza Matias
- Departament of Food Engineering, State University of Maringá (UEM); Food Engineering Postgraduate Program (PEALI) Av. Colombo; Maringá Brazil
| | - Camila Andressa Bissaro
- Departament of Food Engineering, State University of Maringá (UEM); Food Engineering Postgraduate Program (PEALI) Av. Colombo; Maringá Brazil
| | - Luiz Mario de Matos Jorge
- Departament of Food Engineering, State University of Maringá (UEM); Food Engineering Postgraduate Program (PEALI) Av. Colombo; Maringá Brazil
| | - Diogo Francisco Rossoni
- Departament of Food Engineering, State University of Maringá (UEM); Food Engineering Postgraduate Program (PEALI) Av. Colombo; Maringá Brazil
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28
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Rumaisa N, Hanim MRN, Hii CL. Superheated Steam Drying of Black Tea and Quality Improvement. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0185] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
AbstractThe effects of drying temperature (120 °C to 200 °C) on drying characteristics of black tea leaves using superheated steam dryer (SHS) were investigated. It was observed that increased drying temperature caused higher drying rate that helped to shorten drying times. The effective diffusivities of moisture transfer in SHS ranged between 2.30 × 10–10 and 3.90 × 10–10 m2/s within the temperature range tested. The effective diffusivities were correlated by Arrhenius relationship with Arrhenius constant and activation energy estimated at 1.07 × 10–8 m2/s and activation energy 12.34 kJ/mol, respectively. Increased in drying temperature and time significantly decreased the brightness (*L) of tea leaves from 26.34 to 22.66 and TPC from 87.93 to 42.39 mg/g. However, comparison to commercial black tea showed that SHS dried-tea leaves exhibited better colour attribute and 91.4% higher in phenolic content.
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Affiliation(s)
- N. Rumaisa
- Department of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia
- Department of Chemical Engineering Technology (Food Technology), Faculty of Engineering Technology, University Malaysia Perlis (UNIMAP), UNICITI Alam Campus, Sg. Chucuh, Padang Besar02100, Perlis, Malaysia
| | - M. R. Norazatul Hanim
- Department of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia
| | - C. L. Hii
- Food and Pharmaceutical Engineering Research Group, Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, Semenyih, Selangor Darul Ehsan 43500, Malaysia
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29
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Patil RC, Gawande RR. Drying characteristics of amla candy in solar tunnel greenhouse dryer. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12824] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Rajendra C. Patil
- Department of Mechanical Engineering; Rashtrasant Tukadoji Maharaj University; Nagpur Maharashtra India
| | - Rupesh R. Gawande
- Department of Mechanical Engineering; Rashtrasant Tukadoji Maharaj University; Nagpur Maharashtra India
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30
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Alara OR, Abdurahman NH, Abdul Mudalip SK, Olalere OA. Mathematical modeling of thin layer drying using open sun and shade of Vernonia amygdalina leaves. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.05.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Claumann CA, Cancelier A, da Silva A, Zibetti AW, Lopes TJ, Machado RAF. Fitting semi-empirical drying models using a tool based on wavelet neural networks: Modeling a maize drying process. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12633] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Carlos Alberto Claumann
- Departamento de Engenharia Química e Engenharia de Alimentos; Universidade Federal de Santa Catarina - UFSC, Campus Universitário; Florianópolis Santa Catarina Brasil
| | - Adriano Cancelier
- Departamento de Engenharia Química - DEQ, Universidade Federal de Santa Maria - UFSM; Santa Maria Rio Grande do Sul Brasil
| | - Adriano da Silva
- Departamento de Engenharia Química e Engenharia de Alimentos; Universidade Federal de Santa Catarina - UFSC, Campus Universitário; Florianópolis Santa Catarina Brasil
| | - André Wüst Zibetti
- Departamento de Informática e Estatística - INE; Universidade Federal de Santa Catarina - UFSC, Campus Universitário; Florianópolis Santa Catarina Brasil
| | - Toni Jefferson Lopes
- Programa de Pós-Graduação em Engenharia Química - PPGEQ, Universidade Federal do Rio Grande - FURG - Cidade Alta; Santo Antônio da Patrulha Rio Grande do Sul Brasil
| | - Ricardo Antônio Francisco Machado
- Departamento de Engenharia Química e Engenharia de Alimentos; Universidade Federal de Santa Catarina - UFSC, Campus Universitário; Florianópolis Santa Catarina Brasil
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32
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Sappati PK, Nayak B, van Walsum GP. Effect of glass transition on the shrinkage of sugar kelp (Saccharina latissima) during hot air convective drying. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Younis M, Abdelkarim D, Zein El-Abdein A. Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices. Saudi J Biol Sci 2017; 25:332-338. [PMID: 29472787 PMCID: PMC5815985 DOI: 10.1016/j.sjbs.2017.06.011] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 06/17/2017] [Accepted: 06/17/2017] [Indexed: 11/03/2022] Open
Abstract
Drying of garlic slices in thin-layer have been studied with Infrared (IR) at 0.075, 0.15, 0.225 and 0.3 W cm-2 radiation intensity and 0.75 and 1.25 m s-1 air flow velocity. The results showed increasing in drying rate and decreasing at the time of drying with decreasing air flow velocity and increasing IR radiation intensity. The effective moisture diffusivity (Deff) was obtained using Fick's diffusion equation and its mean values ranged between 5.83×10-11 and 7.66×10-10 m2 s-1 for all investigated conditions. In addition, a third-order polynomial equation linking the effective moisture diffusivity and moisture content was found. Average activation energy increased with the decrease of IR radiation and increase of air flow velocity. Thirteen different mathematical models were verified with non-linear regression analysis for describing the garlic drying process. Modified Henderson and Pabis model presented the best prediction of the drying of garlic slices.
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Affiliation(s)
- Mahmoud Younis
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Diaeldin Abdelkarim
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Assem Zein El-Abdein
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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34
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Serhat Turgut S, Küçüköner E, Karacabey E. Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13282] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sebahattin Serhat Turgut
- Engineering Faculty, Food Engineering DepartmentSuleyman Demirel UniversityCunur, Isparta32260 Turkey
| | - Erdoğan Küçüköner
- Engineering Faculty, Food Engineering DepartmentSuleyman Demirel UniversityCunur, Isparta32260 Turkey
| | - Erkan Karacabey
- Engineering Faculty, Food Engineering DepartmentSuleyman Demirel UniversityCunur, Isparta32260 Turkey
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35
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Chen Q, Bi J, Chen R, Liu X, Wu X, Zhou M. Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13201] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Ruijuan Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
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36
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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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37
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Fernando JAKM, Amarasinghe ADUS. Drying kinetics and mathematical modeling of hot air drying of coconut coir pith. SPRINGERPLUS 2016; 5:807. [PMID: 27390647 PMCID: PMC4916116 DOI: 10.1186/s40064-016-2387-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Accepted: 05/23/2016] [Indexed: 11/30/2022]
Abstract
Drying kinetics of coir pith was studied and the properties of compressed coir pith discs were analyzed. Coir pith particles were oven dried in the range of temperatures from 100 to 240 °C and the rehydration ability of compressed coir pith was evaluated by finding the volume expansion. The optimum drying temperature was found to be 140 °C. Hot air drying was carried out to examine the drying kinetics by allowing the coir pith particles to fluidize and circulate inside the drying chamber. Particle motion within the drying chamber closely resembled the particle motion in a flash dryer. The effective moisture diffusivity was found to increase from 1.18 × 10−8 to 1.37 × 10−8 m2/s with the increase of air velocity from 1.4 to 2.5 m/s respectively. Correlation analysis and residual plots were used to determine the adequacy of existing mathematical models for describing the drying behavior of coir pith. The empirical models, Wang and Singh model and Linear model, were found to be adequate for accurate prediction of drying behavior of coir pith. A new model was proposed by modifying the Wang and Singh model and considering the effect of air velocity. It gave the best correlation between observed and predicted moisture ratio with high value of coefficient of determination (R2) and lower values of root mean square error, reduced Chi square (χ2) and mean relative deviation (E%).
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Affiliation(s)
- J A K M Fernando
- Coconut Processing Research Division, Coconut Research Institute, Lunuwila, 61150 Sri Lanka
| | - A D U S Amarasinghe
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Moratuwa, Moratuwa, 10400 Sri Lanka
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38
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Drying kinetics of thorium oxalate: Experimental investigation and modeling. PROGRESS IN NUCLEAR ENERGY 2016. [DOI: 10.1016/j.pnucene.2016.01.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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40
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Onwude DI, Hashim N, Janius RB, Nawi NM, Abdan K. Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review. Compr Rev Food Sci Food Saf 2016; 15:599-618. [DOI: 10.1111/1541-4337.12196] [Citation(s) in RCA: 244] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Daniel I. Onwude
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
- Dept. of Agricultural and Food Engineering; Faculty of Engineering, Univ. of Uyo; 52021 Uyo Nigeria
| | - Norhashila Hashim
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Rimfiel B. Janius
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Nazmi Mat Nawi
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Khalina Abdan
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
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41
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Taralkar SV, Chattopadhyay S, Gaikar VG. Parametric optimization and modeling of batch extraction process for extraction of betulinic acid from leaves ofVitex Negundo Linn. SEP SCI TECHNOL 2015. [DOI: 10.1080/01496395.2015.1105822] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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42
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Ertekin C, Firat MZ. A comprehensive review of thin-layer drying models used in agricultural products. Crit Rev Food Sci Nutr 2015; 57:701-717. [DOI: 10.1080/10408398.2014.910493] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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43
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Yin C, Xu Z, Shu J, Li Y, Sun W, Zhou Z, Chen M, Zhong F. Influence of Physicochemical Characteristics on the Effective Moisture Diffusivity in Tobacco. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2013.845785] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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44
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Štencl J. Effect of temperature on moisture sorption phenomena in agricultural products. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200553040177] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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45
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Satpati B, Koley C, Datta S. Modeling Identification and Control of an Air Preheating Furnace of a Pneumatic Conveying and Drying Process. Ind Eng Chem Res 2014. [DOI: 10.1021/ie501124s] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Biplab Satpati
- Electrical Engineering Department, University Institute of Technology, Burdwan, West Bengal 713104, India
| | - Chiranjib Koley
- Electrical Engineering Department, National Institute of Technology, Durgapur, West Bengal 713209, India
| | - Subhashis Datta
- Mechanical Engineering Department, Ghani Khan Choudhury Institute of Engineering & Technology, Malda, West Bengal 732144, India
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46
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Kek SP, Chin NL, Yusof YA. Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava. Journal of Food Science and Technology 2014; 51:3609-22. [PMID: 25477628 DOI: 10.1007/s13197-013-0923-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2012] [Accepted: 01/04/2013] [Indexed: 11/29/2022]
Abstract
Modelling studies of guava drying and quality are presented using theoretical and statistical models by varying temperature from 55 to 75 °C and slice thickness from 3 to 9 mm. The quality of dried fruit was measured for its water activity, colour, vitamin C, and texture. The superposition technique with Midilli-Kucuk model showed efficiency in modelling the drying process with R (2) = 0.9991. The second-order polynomial equations adequately described the quality of dried guava with regression coefficient, R (2) > 0.7. Drying time was a good function of temperature and thickness (P < 0.001); water activity, colour and vitamin C showed strong dependence on temperature (P < 0.1); while texture was mainly influenced by its thickness (P < 0.005). The optimum drying temperature of 70 °C at slice thickness of 6 mm was determined using the desirability function method. Simultaneous modelling using the theoretical and statistical drying models provides information on water diffusion and evaporation with the drying responses and factors.
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Affiliation(s)
- Siok Peng Kek
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
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47
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Adiletta G, Iannone G, Russo P, Patimo G, De Pasquale S, Di Matteo M. Moisture migration by magnetic resonance imaging during eggplant drying: a preliminary study. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12591] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Giuseppina Adiletta
- Department of Industrial Engineering; University of Salerno; Via Giovanni Paolo II Fisciano (SA) 84084 Italy
| | - Gerardo Iannone
- Department of Physics “E.R. Caianiello”; University of Salerno; Via Giovanni Paolo II Fisciano (SA) 84084 Italy
| | - Paola Russo
- Department of Chemical Materials Environmental Engineering; University of Rome “La Sapienza”; Via Eudossiana 18 Roma 00184 Italy
| | - Giovanni Patimo
- Department of Physics “E.R. Caianiello”; University of Salerno; Via Giovanni Paolo II Fisciano (SA) 84084 Italy
| | - Salvatore De Pasquale
- Department of Physics “E.R. Caianiello”; University of Salerno; Via Giovanni Paolo II Fisciano (SA) 84084 Italy
| | - Marisa Di Matteo
- Department of Industrial Engineering; University of Salerno; Via Giovanni Paolo II Fisciano (SA) 84084 Italy
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48
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49
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Lemus-Mondaca R, Vega-Gálvez A, Moraga NO, Astudillo S. Dehydration of S
tevia
rebaudiana
Bertoni Leaves: Kinetics, Modeling and Energy Features. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12256] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Roberto Lemus-Mondaca
- Departamento de Ingeniería en Alimentos; Universidad de La Serena; Av. Raúl Bitrán s/n La Serena Chile
| | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos; Universidad de La Serena; Av. Raúl Bitrán s/n La Serena Chile
| | - Nelson O. Moraga
- Departamento de Ingeniería Mecánica; Universidad de La Serena; La Serena Chile
| | - Sebastián Astudillo
- Departamento de Ingeniería en Alimentos; Universidad de La Serena; Av. Raúl Bitrán s/n La Serena Chile
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