Comparison of convective and infrared heating as means of drying pomegranate arils (Punica granatum L.)

Briki, Samia; Zitouni, Bariza; Bechaa, Besma; Amiali, Malek

doi:10.1007/s00231-019-02644-8

Cited by 28 publications

(24 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…D eff values increased with increasing IR radiation power because of the rapid movement of water at high temperatures (Doymaz, 2011). The average D eff increased from 1.70 × 10 −9 m 2 /s to 4.45 × 10 −9 m 2 /s with increasing lamp power from 150 W to 375 W. These D eff values are comparable with the reported values of 1.00 × 10 −8 to 3.72 × 10 −8 m 2 /s for dried quince in IR system (Mehrnia et al, 2017) and 0.87 × 10 −9 to 2.64 × 10 −9 m 2 /s for dried pomegranate arils in IR system (Briki et al, 2019).…”

Section: Moisture Diffusivitysupporting

confidence: 89%

“…IR heating has many advantages including high heat transfer rate, short processing time, high efficiency (80-90%), lower energy consumption, lower energy costs, and improving final product quality (Aktaş et al, 2017;Salehi, 2020c;Salehi et al, 2016). Comparing convective and IR heating as means of drying pomegranate arils was studied by Briki et al (2019). The authors reported that the minimum times required to reach 9% moisture (w/w) starting from 78% were 510 and 94 min for convective and IR drying, respectively.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Infrared Drying on Drying Kinetics of Apple Slices Coated with Basil Seed and Xanthan Gums

Salehi

Satorabi

2021

International Journal of Fruit Science

View full text Add to dashboard Cite

Edible coatings can guarantee the quality of agricultural products, and performance as a low oxygen barrier, carbon dioxide, and water vapor, allowing reducing water loss or controlling water adsorption. The objective of the current work was aimed to evaluate the effects of novel edible coatings based on basil seed and xanthan gums, and infrared (IR) drying efficiency of coated apple slices. Seven empirical thin-layer models were fitted to the moisture ratio data. It was found that Page model had the best fit to show the kinetic behavior and acceptably described the IR drying behavior of coated apple slices with the lowest mean square error (MSE), root mean square error (RMSE), mean absolute error (MAE), and standard error (SE) values and the highest correlation coefficient (r) value. The values of MSE, RMSE and MAE for all experiments were in the ranges of 0.00014-0.00058, 0.012-0.024 and 0.009-0.021, respectively. The average drying time of uncoated apple slices, coated by xanthan gum and coated by basil seed gum were 48.00, 60.22, and 84.78 min, respectively. The average effective moisture diffusivity (D eff ) of uncoated and coated apple slices with basil seed and xanthan gums increased from 1.70 × 10 −9 m 2 /s to 4.45 × 10 −9 m 2 /s with increasing IR lamp power from 150 W to 375 W.

show abstract

Section: Moisture Diffusivitysupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Influence of Infrared Drying on Drying Kinetics of Apple Slices Coated with Basil Seed and Xanthan Gums

Salehi

Satorabi

2021

International Journal of Fruit Science

View full text Add to dashboard Cite

show abstract

“…The influence of load weight and microwave power on the D eff values was more substantial than that of vacuum degree, among which the influence of microwave power was found to be the most profound. Meanwhile, the conclusion obtained from drying pomegranate arils that D eff increased with the increase in the processing strength was validated (Briki et al, 2019). It was then concluded that with the increase in the microwave power and the decrease in the load weight, the drying time decreased but the effective moisture diffusivity increased dramatically.…”

Section: Influence Of Microwave Vacuum Drying On the Effective Moistumentioning

confidence: 92%

Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes

et al. 2022

View full text Add to dashboard Cite

“…The authors reported that the DT decreased when the sample distance from the IR lamp was reduced. Comparison of convective and IR heating as a means of drying pomegranate arils was studied by Briki et al (2019). The authors reported that the minimum times required to reach 9% moisture (w/ w) starting from 78% were 510 and 94 min for convective and IR drying, respectively.…”

Section: Moisture Contentmentioning

confidence: 99%

The Influence of Xanthan and Balangu Seed Gums Coats on the Kinetics of Infrared Drying of Apricot Slices: GA-ANN and ANFIS Modeling

Satorabi

Salehi

Rasouli⃰

2021

International Journal of Fruit Science

View full text Add to dashboard Cite

Polysaccharide-based edible coating can be useful as a pretreatment for drying since it prevents the oxidation of nutritional compounds, thereby improving the quality of dried products. In this study, the effects of polysaccharide coating (xanthan and balangu seed gums) on the drying kinetics of apricot slices were investigated. In addition, genetic algorithm-artificial neural network (GA-ANN) and adaptive neuro-fuzzy inference system (ANFIS) models were used for prediction of drying time (DT) and moisture content (MC) of coated apricot slices in an infrared (IR) dryer. The GA-ANN and ANFIS were fed with two inputs of IR radiation intensity (150, 250, and 375 W) and the distance of slices from lamp surface (5, 7.5, and 10 cm) for prediction of average DT. Also, to predict the MC, these models were fed with three inputs of IR power, lamp distance, and treatment time. The developed GA-ANN, which included seven hidden neurons, predicted the DT of apricot slices with a correlation coefficient (r) of 0.970. Also, the GA-ANN model with nine neurons in one hidden layer predicts the MC with a high r-value (r = 0.999). The calculated r-values for prediction of DT and MC using the ANFIS-based subtractive clustering algorithm were 0.986 and 0.999, respectively, which showed a high correlation between predicted and experimental values. Sensitivity analysis results showed that IR intensity and treatment time were the most sensitive factors for prediction of DT and MC of coated apricot slices, respectively. Both GA-ANN and ANFIS models' predictions agreed well with testing data sets, and they could be useful for understanding and controlling the factors affecting on drying kinetics of apricot slices in an IR dryer.

show abstract

Comparison of convective and infrared heating as means of drying pomegranate arils (Punica granatum L.)

Cited by 28 publications

References 52 publications

Influence of Infrared Drying on Drying Kinetics of Apple Slices Coated with Basil Seed and Xanthan Gums

Influence of Infrared Drying on Drying Kinetics of Apple Slices Coated with Basil Seed and Xanthan Gums

Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes

The Influence of Xanthan and Balangu Seed Gums Coats on the Kinetics of Infrared Drying of Apricot Slices: GA-ANN and ANFIS Modeling

Contact Info

Product

Resources

About