Determination of effective moisture diffusivity, energy consumption and active ingredient concentration variation in Inula racemosa rhizomes during drying

Agnihotri, Vasudha; Jantwal, Arvind; Joshi, Rajesh

doi:10.1016/j.indcrop.2016.09.068

Cited by 23 publications

(11 citation statements)

References 29 publications

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“…where M t is the moisture content at time t, M 0 is the initial moisture The energy consumptions for both hot-air drying and microwave intermittent drying were determined by References (Agnihotri, Jantwal, & Joshi, 2017;Dehghannya, Hosseinlar, & Heshmati, 2018) as follows:…”

Section: Methodsmentioning

confidence: 99%

Microwave intermittent drying characteristics of camellia oleifera seeds

Huang

Men

Tang

et al. 2020

J Food Process Engineering

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This paper reports on an experimental investigation of the drying characteristics and kinetics of camellia oleifera seeds under microwave intermittent drying conditions. The effects of key parameters such as microwave power, heating time, and the length of the intermittent time are discussed in detail. The energy consumption in the drying process along with the main quality parameters of camellia oil, namely the peroxide and acid values, have also been determined and compared with hot‐air drying. Results show that the microwave drying curve consists of an acceleration rate period, a constant rate period and a falling rate period. As the microwave power and heating time increase, the drying time decreases. While as the length of the intermittent time increases, the drying time increases. The hot‐air drying time was found to be much longer than microwave drying time, and the energy consumed during hot‐air drying was also several hundred times higher than that used during microwave intermittent drying. The acid and peroxide values of camellia oil after hot‐air and microwave drying were both within the allowable range in the National Standard of China. The Midilli and Kucuk model was the best model to describe the kinetics of the drying process.Practical applicationsDrying is the first step in the processing of camellia oleifera seeds, which not only affects the storage of camellia oleifera seeds, but also affects the quality of camellia oil, and has thus become a research hotspot in recent years. However, several disadvantages of hot‐air drying have been identified like the slowness of the drying process and the relatively large energy consumption. Therefore, finding a drying method that is more suitable is necessary. Microwave intermittent drying is a type of discontinuous drying. The moisture and temperature inside the material can be evenly redistributed during the intermittent time, so that the material is not overheated. This feature of preserving the quality of the products to be dried has made microwave intermittent drying attractive and has been successfully applied to agricultural, forestry, and food products.

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Section: Methodsmentioning

confidence: 99%

Microwave intermittent drying characteristics of camellia oleifera seeds

Huang

Men

Tang

et al. 2020

J Food Process Engineering

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“…For long periods of CQ drying, only the first term ( n = 0) of the Eq. (5) was used (Sadin et al., 2014; Agnihotri et al., 2017). Hence, it becomes:…”

Section: Methodsmentioning

confidence: 99%

Effects of vibration, vacuum, and material thickness on infrared drying of Cissus quadrangularis Linn.

Thanimkarn

Cheevitsopon

Jongyingcharoen

2019

Heliyon

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Infrared (IR), vibratory bed assisted infrared (VIR), vacuum infrared (VC-IR), and vibratory bed assisted vacuum infrared (VC-VIR) drying of Cissus quadrangularis Linn. (CQ) were conducted. The objective was to investigate the effects of vibration, vacuum, and material thickness on IR drying of CQ. VC-VIR drying of 5-mm CQ provided the highest maximum drying rate ( DR ) of 0.258 g water/g dry matter·min. Although the vacuum operation contributed to improved effective moisture diffusivity ( D eff ), it consumed high energy and degraded active compounds of CQ. VIR drying could be a more promising technique. VIR drying of 15-mm CQ produced the greatest total phenolic content (TPC) and quercetin content of 1083.62 mg GAE/100 g dry matter and 3.472 mg/100 g dry matter, respectively. The lowest total color difference (Δ E ) of 13.69 was also obtained. It required low specific energy consumption (SEC) of 17.62 kWh/kg and provided maximum DR of 0.112 g water/g dry matter·min.

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“…The increasing demand for high-quality shelf-stable dried vegetables requires the design, simulation, and further optimization of the drying process to evaluate the efficiency of the process and final quality of the product (Boateng et al, 2021). Numerous studies have been carried out to define optimum conditions of drying of many fruits and vegetables such as yellow cassava (Oladejo et al, 2021), pumpkin slices (Junqueira et al, 2017), Jatropha curcas L. (Keneni et al, 2019), mushroom (Giri & Prasad, 2007), olive leaves (Erbay & Icier, 2009a, 2009b, and Inula racemosa (Agnihotri et al, 2017).…”

Section: Practical Applicationsmentioning

confidence: 99%

Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

Zannou

Pashazadeh

Ghellam

et al. 2021

J. Food Process. Preserv.

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Autumn olive (Elaeagnus umbellata Thunb) is an ornamental plant belonging to Elaeagnacea family and widely found in Southern Europe, Central Asia, and Americas (Ishaq et al., 2015;Wang et al., 2007). It is a vigorous shrub of 3.5 to 5.5 m height and 3.5 to 5.5 m width having tolerance of poor soil, drought and disease due to its ability to fix nitrogen (Ishaq et al., 2015;Wu et al., 2011). Autumn olive produces small deep-red colored sweet-tart and is planted to prevent erosion and provide screening along pathways (Wang et al., 2007). It can be eaten fresh while the dried and powdered fruit or extracts can be used in beverages, salsas, jams, dairy foods, cereals, fruit rolls, preserves, and flavoring (Pei et al., 2015;Wang et al., 2007). The fruit is a rich source of bioactive compounds including carotenoids, phenolic acids, and flavonoids which act independently or in combination as antioxidant, anti-inflammatory, anticancer, and cardio-preservative agents

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Determination of effective moisture diffusivity, energy consumption and active ingredient concentration variation in Inula racemosa rhizomes during drying

Cited by 23 publications

References 29 publications

Microwave intermittent drying characteristics of camellia oleifera seeds

Microwave intermittent drying characteristics of camellia oleifera seeds

Effects of vibration, vacuum, and material thickness on infrared drying of Cissus quadrangularis Linn.

Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

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