Determination of drying kinetics and quality parameters of grape pomace dried with a heat pump dryer

Taşeri, Levent; Aktaş, Mustafa; Şevik, Seyfi; Gülcü, Mehmet; Seçkin, Gamze Uysal; Aktekeli, Burak

doi:10.1016/j.foodchem.2018.03.122

Cited by 91 publications

(56 citation statements)

References 41 publications

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“…In comparison with related works, the SEC of SAHPD without heat recovery system (Open system) was 2.66 kg/kwh. Agreement with the results examined in the literature was desirable: 3.7-6.7 kg/kWh (Fatouh et al, 2006) and 4.2-9.2 kg/kWh (Taşeri et al, 2018) because of the solar energy potential and utilization during the daytime. In the case of the SAHPD with heat recovery system (Closed system), the SEC indicator obtained its own experiments at 2.37 kg/kWh.…”

Section: Comparison Of Sahpd With Recovery System and Open Sunsupporting

confidence: 63%

“…The system is very attractive because it can eliminate some of the difficulties and drawbacks typically associated with solar and heat pump technologies when used separately. Heat pump drying is one of the most effective and controllable ways to remove moisture because it can exploit the hot air from the condenser and the dehumidification process from the evaporator (Daghigh et al, 2010;Liu et al, 2018;Taşeri et al, 2018). Thus, the heat pump system has frequently been applied to assist with solar drying in order to increase product qualities (Xanthopoulos, Oikonomou, & Lambrinos, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Experimental investigation of solar‐assisted heat pump dryer with heat recovery for the drying of chili peppers

Naemsai

Jareanjit

Thongkaew

2019

J Food Process Engineering

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This research investigated the performance of a solar‐assisted heat pump dryer (SAHPD) with heat recovery to reduce the amount of thermal energy needed for drying chili peppers. The dryer selected for the experimental study consisted of a heat pump, a greenhouse cover and multi trays. It was found that the SAHPD with recovery gave better drying performance than a traditional dying method. The dryer system can offer drying time, drying efficiency, coefficient of performance and specific energy consumption of approximately 24 hr, 33.2%, 3.17, and 2.21 kWh/kg, respectively. Furthermore, the SAHPD with heat recovery provided a higher drying performance than without the heat recovery although the ambient condition changed. Base on the economic analysis, the payback period and net present value of the SAHPD with heat recovery were approximately 1.9 years and 915.60 USD. The SAHPD with two drying rooms also yielded better drying performance than the SAHPD with one room. Practical applications Drying is the process of moisture reduction to a safe limit of moisture content, which allows agriculture to extend the shelf life of the crops by restraining the growth of microorganism. In chili peppers drying process, a solar assisted heat pump drying as one of hybrid solar dryers is preferred because heat and mass transfer rate are rather high and it offers the ability to operate both daytime and nighttime. However, the exhausted air to the ambient still has considerable thermal energy. Thus, the heat recovery system has been employed to design and fabricate inside the dryer. Findings of this research contribute to the evaluation of heat recovery in a typical solar assisted heat pump dryer in terms of drying efficiency and economic feasibility in order to be a guideline for small and medium‐sized enterprises.

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Section: Comparison Of Sahpd With Recovery System and Open Sunsupporting

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Experimental investigation of solar‐assisted heat pump dryer with heat recovery for the drying of chili peppers

Naemsai

Jareanjit

Thongkaew

2019

J Food Process Engineering

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“…The initial moisture content of fresh Kyoho seeds was recorded as 31.44 ± 0.61% (dry basis) and was reduced to a final moisture content of 8% to preserve the quality and safety during storage (Taşeri et al, ). The drying profile of Kyoho seeds was analyzed by the curves of experimental moisture ratio at different drying temperatures (303.15–333.15 K) as shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Sridhar

Charles

2019

J Food Process Engineering

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Grape seeds (Kyoho: Vitis labruscana), an agricultural waste with value‐added potential, was investigated for the relationship between its physicochemical properties and drying temperature fitted with four thin layer drying models in a hot air oven. Experimental moisture ratio decreased with an increase in drying temperature; moreover, moisture diffusivity (Deff) ranged from 2.69 ± 1.82 × 10−8 (303.15 K) to 8.68 ± 1.25 × 10−8 (333.15 K) m2/s with activation energy of 33.72 ± 0.76 kJ/mol (R2 = 0.9914). Logarithmic (303.15 K: R2 = 0.9944, 333.15 K: R2 = 1) and Henderson–Pabis (313.15 K: R2 = 0.9611, 323.15 K: R2 = 0.9706) models were the most suitable for predicting experimental drying curves. Drying temperature had significant (p < .001) effects on physicochemical properties of Kyoho seeds except for color (1.36 ± 0.13 to 1.76 ± 0.29) and oil holding capacity (0.70 ± 0.01 to 0.94 ± 0.02 g/g). This study demonstrated the role of drying models to develop grape seed value‐added products. Practical applications The study was conducted to investigate the thin layer drying characteristics of Kyoho seeds at different drying temperatures. Moreover, the effect of drying temperature on physicochemical properties was evaluated. The proposed models should be useful to understand the behavior of drying models and predicted the effect of drying temperature on physicochemical properties. The insights gained from this study may be useful in food processing industries for designing grape seed drying equipment, which may contribute to the development of value‐added products from grape seeds.

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“…Fresh samples of okara presented a moisture content of 82.0 ± 2.0 kg water/100 kg wet sample and a w of 0.996 ± 0.003. The high moisture content and water activity, as well as the chemical composition of food can be propitious to high rates of degradation, causing the loss of quality, according to Taseri et al [22]. Dried samples of okara with a moisture content of 2 kg water/100 kg sample showed a w of 0.435 ± 0.028.…”

Section: Experimental Dryingmentioning

confidence: 99%

The Influence of Ethanol and Vacuum on Okara Drying

Souza¹,

Corrêa²,

Oliveira³

et al. 2018

J Food Chem Nanotechol

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Okara is a coproduct of processing soy milk and tofu. It is often discarded but has a great potential for use in the food industry due to its high content of fiber and protein. The aim of this study was to evaluate the drying of okara by natural convection and by vacuum drying (10 kPa). The tested temperatures were 80 and 100 °C. The samples were fresh, or their surface was pretreated with ethanol. The kinetics of drying were fitted with empirical models from the literature. The following three factors improved drying and reduced drying time, 1) the use of ethanol as pretreatment, 2) vacuum application and 3) temperature. Among these factors, a greater reduction in time was observed when ethanol was used, followed by temperature and vacuum, in this order. Page's model showed the best fitness (r²>0.98, RMSE<0.05 and MAE<0.11).

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Determination of drying kinetics and quality parameters of grape pomace dried with a heat pump dryer

Cited by 91 publications

References 41 publications

Experimental investigation of solar‐assisted heat pump dryer with heat recovery for the drying of chili peppers

Experimental investigation of solar‐assisted heat pump dryer with heat recovery for the drying of chili peppers

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

The Influence of Ethanol and Vacuum on Okara Drying

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