Determination of moisture diffusivity and activation energy in the convective drying of fish

Komolafe, Clement A.; Oluwaleye, Iyiola O.; Adejumo, A. O. D.; Waheed, M. A.; Kuye, S. I.

doi:10.18280/ijht.360414

Cited by 7 publications

(6 citation statements)

References 21 publications

(31 reference statements)

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“…Hence, forced convection is the most efficient method of drying. A similar phenomenon was observed by the various researchers (Komolafe et al, 2019; Komolafe, Oluwaleye, Daniel Adejumo, Waheed, & Kuye, 2018; Olajire, Tunde‐Akintunde, & Ogunlakin, 2018; Oyerinde, 2016) and mentioned that forced convection is better than the natural and open sun drying method.…”

Section: Resultssupporting

confidence: 78%

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Elangovan

Natarajan

2021

J Food Process Engineering

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Effect of pretreatments and drying method on the ivy gourd and their drying characteristics such as rate of drying, moisture diffusivity and activation energy are studied. The ivy gourd samples are pretreated with four pretreatments such as ascorbic acid, lemon juice, sugar solution, honey dip, and control for 10 min. Pretreated and control (untreated) ivy gourd slices are dried in a single slope solar dryer. The solar dryer temperature is found to be in the range of 35-72 C at air velocity of 1 m/s. The effective moisture diffusivity of the dried ivy gourd samples is found to be best in ascorbic acid (7.90 × 10 −8 m 2 /s) followed by control samples (5.07 × 10 −9 m 2 /s), lemon juice samples (6.92 × 10 −9 m 2 /s), honey dip samples (3.05 × 10 −10 m 2 /s), and sugar solution samples (3.37 × 10 −10 m 2 /s). The activation energy of the dried ivy gourd is found as lowest in ascorbic acid (21.23 kJ/mol) followed by control samples (24.81 kJ/mol), lemon juice samples (26.06 kJ/mol), sugar solution samples (27.05 kJ/mol), and honey dip (27.79 kJ/mol) samples. The sensory analysis for the dried samples is performed in terms of taste, color and it is observed that honey treated sample given promising results followed by sugar solution, ascorbic acid, lemon juice, and control samples. Practical application Drying is a widely practicing technology in the postharvest food processing for their longer preservation. Most of the developing countries are facing huge loss in the vegetable postharvesting due to open drying methods. This is mainly due to the nonavailability of efficient solar drying facilities. This study proposed the most efficient solar drying method suitable for developing countries. Besides, quality of four different pretreatment ivy gourds is dried in a natural and forced convective single slope direct solar dryer and also dried in an open sun drying method. The effects of pretreatments on the moisture loss are analyzed and presented here. Based on the results, it is confirmed that, the pretreatments are the effective method for removing the moisture content of the food substances for longer period of preservation. 1 | INTRODUCTION Ivy gourd (Coccinia grandis) is a tropical plant from the pumpkin family and it is grown in several regions of south India. Ivy gourd is cost effective and it is widely available throughout the year. Its gives high yield from October-December (Rainy seasons). Ivy gourd is rich in β-carotene, which is a significant vitamin A precursor (Sinchaipanit,

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Section: Resultssupporting

confidence: 78%

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Elangovan

Natarajan

2021

J Food Process Engineering

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“…As it is seen that the data predicted plotted against experimental data is very near the straight line, therefore it can be said that the experimental data and predicated data are in good agreement. were in mutual agreement with the literature [27]. The increase in the temperature causes a temperature increase of the meat-type of products, which increases the vapour pressure [28,29].…”

Section: Modelling and Regression Analyses Resultssupporting

confidence: 89%

Drying characteristics of blue mussels by traditional methods

Seyhun

Moroydor

Tuğrul

et al. 2021

CI&CEQ

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In this study, characteristic drying behaviour and kinetics of blue mussel, which is dried with the traditional methods of cabinet-type, oven and vacuum oven, are studied. In cabinet-type drier there is an air flow in oven there is no air flow. In each method, Deff and Ea are calculated and the colour analysis are done. According to the results, mussels are dried between 270-120 min, 570-300 min and 390-210 min, for the cabinet-type dryer, oven and vacuum oven, respectively. In each method, Midilli & Kucuk model best fits experimental data with high coefficient of determination (R2) between 0.9995-0.9984, 0.9996-0.9993, and 0.9997-0.9993 for cabinet-type, oven and vacuum oven, respectively. Deff values were calculated between 1.89-4.94.10-9 m2/s, 0.89-1.63.10-9 m2/s and 1.17-2.28.10-9 m2/s for cabinet-type dryer, oven and vacuum oven methods, respectively. Also, Ea values were found as 46.90, 29.57 and 32.85 kJ/mol, for cabinet-type dryer, oven and vacuum oven methods, respectively. The colour change was slightly affected by the change in the temperature.

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“…Tsuruta and Hayashi [14] practised the warm-air drying for seafood. Tirawanichakul et al [15] studied hot air convection drying of shrimp, Zhang et al [16] studied drying different methods of fruits, vegetables and aquatic products and Komolafe et al [17] studied the convective fish drying. Bai and Sun [18] studied electrohydrodynamic drying technique for shrimps.…”

Section: Introductionmentioning

confidence: 99%

The drying kinetics and characteristics of Shrimp dried by conventional methods

Ersan

Tuğrul

2021

CI&CEQ

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The main purpose of this study was to research the influence of different drying methods on the physical and quality properties of dried shrimps. Shrimps were dried with conventional methods at 60, 70 and 80?C between 330 to 210 minutes and 190 to 110 minutes, in an oven and vacuum oven respectively. Drying time is shortened with the use of vacuum pump. The drying kinetics of the shrimp were studied, and effective moisture diffusion and activation energy were calculated for both methods. The Alibas model and the Midilli & Kucuk model provided the best experimental data with a high coefficient of determination (R2) for oven and the vacuum-oven techniques, respectively. The final dried products were characterized by investigating the colour characteristics, heavy metal content and by carrying out protein analyses. Rehydration ratio was also determined for the dehydrated shrimps. Drying conditions affected the colour features so that shrimps dried in ovens and vacuum ovens showed an increase in brightness and yellowness values and decrease in redness values. The concentration of As, Pb, Cd, Hg, Cu, Zn and Fe in the dried shrimp were within acceptable limits. The protein content of dried shrimp (~85%) is higher than undried shrimp (~20%).

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Determination of moisture diffusivity and activation energy in the convective drying of fish

Cited by 7 publications

References 21 publications

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Drying characteristics of blue mussels by traditional methods

The drying kinetics and characteristics of Shrimp dried by conventional methods

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