Determination of a suitable thin layer drying curve model for saffron (Crocus sativus L) stigmas in an infrared dryer

Ebrahim, Akhondi; Kazemi, Abdolhassan; Maghsoodi, Vida

doi:10.1016/j.scient.2011.08.014

Cited by 30 publications

(24 citation statements)

References 20 publications

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“…The drying rate decreased continuously throughout the drying period. The absence of a period of constant drying rate was reported previously in many studies, where only the falling rate is present (Akhondi et al 2011;Kayisoglu & Ertekin 2011). From Figure 2, the drying rates increased with the increasing infrared power levels.…”

Section: Resultssupporting

confidence: 57%

Characteristics of thin-layer infrared drying of green bean

Doymaz¹,

Kıpçak²,

Pişkin³

2015

Czech J. Food Sci.

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Doymaz I., Kipcak A.S., Piskin S. (2015): Characteristics of thin-layer infrared drying of green bean. Czech J. Food Sci., 33: 83-90.The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that drying characteristics, rehydration, and colour of bean slices were greatly influenced by infrared power. The drying data were fitted with five thin-layer drying models available in the literature. Results showed that Midilli et al. and Aghbashlo et al. models are superior to the other models for explaining the drying kinetics of green bean slices. Effective moisture diffusivity was calculated in the range of 6.57 × 10 -10 to 4.49 × 10 -9 m 2 /s. Activation energy was estimated by a modified Arrhenius type equation and found to be 11.379 kW/kg.

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Section: Resultssupporting

confidence: 57%

Characteristics of thin-layer infrared drying of green bean

Doymaz¹,

Kıpçak²,

Pişkin³

2015

Czech J. Food Sci.

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“…Since at IR process, samples may be dried as much as dry solid content (Celma et al, ), especially for long drying times,

M_{e}

is relatively small In comparison with

M_{t}

M_{0}

. Therefore, MR can be rewritten as (Akhondi et al, ; Chayjan et al, ; Darvishi et al, ; Doymaz, , , , , ; Doymaz et al, ; Shi et al, ):

M R = \frac{M_{t}}{M_{0}}

…”

Section: Methodsmentioning

confidence: 99%

Mathematical modeling of infrared radiation thin‐layer drying of pumpkin samples under natural and forced convection

Sadeghi

Movagharnejad

Asl

2019

J Food Process Preserv

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A comparative study was carried out between a large number of mathematical models and artificial neural networks to estimate the drying curves. Diamente et al. model and modified two‐term exponential‐V model were determined as the best ones describing drying curves for natural and forced drying air systems, respectively. The ANNs with 4‐9‐9‐1 and 3‐9‐1 topologies, log‐sigmoid, and hyperbolic tangent sigmoid transfer functions, and Levenberg–Marquardt training algorithm presented the best results for the former and latter systems, respectively. Furthermore, it was found that ANN modeling had much better performance in prediction of drying curves with respect to statistical analyses. Moisture diffusivity values were obtained in a range of 0.932×10-10-11.976×10-10normalm2/s and 2.209×10-10-9.848×10-10normalm2/s for the systems, respectively. Activation energies were determined as 88,509, 60,344, and 44,806 W/kg for the former system and 36.88, 29.66, and 18.59 kJ/mol for the latter system with an increase in the thickness of samples. Practical applications The main aim of drying food products is the reduction of moisture content up to a certain level to achieve the smallest possible amount of the microbiological spoilage. This process has a considerable effect on the drying kinetics and quality of the dried product as well. Infrared (IR) heating, as an alternative drying method for agricultural products, is efficient to preserve the main characteristics and to shorten drying time. It is important to investigate the effect operating parameters of IR dryer on the mentioned cases. Our studies have clearly displayed that IR heating of pumpkin samples can result in high heating rate and fast drying. Therefore, this alternative approach could be employed as an energy saving drying method along with improved drying efficiency and better product quality in comparison with the common drying methods. Study results are useful for producers of not only dried pumpkins but also other agricultural products.

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“…This result is in good agreement as compared with the early study on infrared drying of saffron (Akhondi et al . ).…”

Section: Resultsmentioning

confidence: 97%

Freeze-Drying Kinetics and Diffusion Modeling of Saffron (C rocus sativus L .)

Acar

Sadıkoğlu

Doymaz

2014

Journal of Food Processing and Preservation

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The freeze drying is a suitable dehydration process for saffron that contains heat‐sensitive volatile and aroma‐yielding compounds such as crocin (act as a coloring agent), picrocrocin (responsible for the taste) and safranal (volatile oil that gives characteristic odor and aroma). The heat‐sensitive volatile and aroma‐yielding compounds of saffron can be more preserved using freeze drying in comparison with other conventional drying methods. In this study the freeze‐drying characteristics of saffron was determined experimentally. The drying kinetics data were fitted to 10 different empirical diffusion drying models from literature to find the best model that represents the weight loss of saffron during the freeze drying. Among the models tested in this study, the Page model was found to be the best model in representing the drying kinetics of saffron during the freeze drying. Effective diffusivity found as 1.62 × 10−11 m2/s. Practical Applications Saffron, which has been intensively used for flavoring and coloring foods, dying textile and medical purposes since ancient times, is the most precious and expensive agricultural product in the world. Freeze drying, which is both slow and expensive, is the method of separation for high market value products. It has been shown that freeze drying can be used for dehydration of saffron with minimum safranal (main aroma component) and crocin (coloring agent) loss. High cost of freeze drying of saffron can be compensated by minimum loss of safranal and crocin contents in the final product. It is crucial to know the drying kinetics of saffron to determine the drying time under certain conditions. In this work, the freeze‐drying kinetics of saffron were studied and the best empirical model that represents the weight loss of saffron during the freeze drying and effective diffusivity were determined.

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Determination of a suitable thin layer drying curve model for saffron (Crocus sativus L) stigmas in an infrared dryer

Cited by 30 publications

References 20 publications

Characteristics of thin-layer infrared drying of green bean

Characteristics of thin-layer infrared drying of green bean

Mathematical modeling of infrared radiation thin‐layer drying of pumpkin samples under natural and forced convection

Freeze-Drying Kinetics and Diffusion Modeling of Saffron (C rocus sativus L .)

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