Drying characteristics and quality analysis of pre-treated turmeric (Curcuma longa) using evacuated tube solar dryer with and without thermal energy storage

Dutta, Chandranath; Yadav, Dhiraj Kumar; Arora, Vinkel Kumar; Malakar, Santanu

doi:10.1016/j.solener.2023.01.032

Cited by 26 publications

(6 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Plus Graph software MATLAB software was used to obtain the constant coefficients of the models ( a , b , c , n , and k ) to describe the kinetics of saffron petals drying. To choose the most suitable model to describe the kinetics of saffron drying, the parameters of Chi‐square ( χ 2 ) (Equation 4), root means square error (RMSE) (Equation 5) and correlation coefficient ( R 2 ) (Equation 6) were used (Dutta et al, 2023):

{normalχ}^{2} = \frac{\sum_{i = 1}^{N} {((), {MR}_{\exp, i} goodbreak- {MR}_{pre, i})}^{2}}{N - Z}

RMSE = {([], \frac{1}{N} \sum_{i = 1}^{N} ((), {MR}_{pre, i} goodbreak- {MR}_{\exp, i}))}^{\frac{true}{1}}

R^{2} = 1 - \frac{\sum {((), {MR}_{pre, i} goodbreak- {MR}_{\exp, i})}^{2}}{\sum_{i = 1}^{N} ({MR}_{pre, i} - {MR}_{\exp, i})}

where MR exp, i is the MR of the saffron petals observed in the i measurement; MR per, i is the MR of the saffron petals predicted by the model in the i measurement; N is the number of data; Z is the number of constant coefficients used in each model.…”

Section: Methodsmentioning

confidence: 99%

“…Plus Graph software MATLAB software was used to obtain the constant coefficients of the models (a, b, c, n, and k) to describe the kinetics of saffron petals drying. To choose the most suitable model to describe the kinetics of saffron drying, the parameters of Chi-square (χ 2 ) (Equation 4), root means square error (RMSE) (Equation 5) and correlation coefficient (R 2 ) (Equation 6) were used (Dutta et al, 2023):…”

Section: Mathematical Modeling Of Drying Curvesmentioning

confidence: 99%

See 1 more Smart Citation

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Sharifian

Gharkhloo

Yamchi

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

In this study, the effect of infrared (IR) and hot air dryers on the drying properties of saffron petals was investigated. Drying of saffron petals was done under three level temperature 40, 50, and 60 C and distance from IR lamps 10, 14, and 20 cm and the main physical and thermal properties were measured. The highest value effective moisture diffusion (D eff ) was evaluated for IR-dried samples at 60 C and 10 cm with 5.57 Â 10 À7 m 2 /s. The lowest value of color changes is related to the sample dried at 40 C at a distance of 20 cm with a color change of 11.99 in the IR dryer. Increasing the drying temperature reduced the drying time and energy consumption and increased the drying rate and D eff . Also, the results showed that Midilli model was selected as the best model for drying saffron petals with an IR and hot air dryer. Practical ApplicationsDue to the importance and sensitivity of saffron petals to the application of heat in the drying process, it is necessary to dry this product like other medicinal plants scientifically. Theoretical research, with the help of mathematical modeling and numerical simulation, provides a powerful and fast tool for analyzing the process of mass and heat transfer under natural drying conditions. Careful study of the drying kinetics of the product, evaluation of parameters affecting the physical quality properties, and the concomitant and reciprocal effects of these parameters is necessary. It can be used in the drying industry of medicinal plants.

show abstract

{normalχ}^{2} = \frac{\sum_{i = 1}^{N} {((), {MR}_{\exp, i} goodbreak- {MR}_{pre, i})}^{2}}{N - Z}

RMSE = {([], \frac{1}{N} \sum_{i = 1}^{N} ((), {MR}_{pre, i} goodbreak- {MR}_{\exp, i}))}^{\frac{true}{1}}

R^{2} = 1 - \frac{\sum {((), {MR}_{pre, i} goodbreak- {MR}_{\exp, i})}^{2}}{\sum_{i = 1}^{N} ({MR}_{pre, i} - {MR}_{\exp, i})}

Section: Methodsmentioning

confidence: 99%

“…Plus Graph software MATLAB software was used to obtain the constant coefficients of the models (a, b, c, n, and k) to describe the kinetics of saffron petals drying. To choose the most suitable model to describe the kinetics of saffron drying, the parameters of Chi-square (χ 2 ) (Equation 4), root means square error (RMSE) (Equation 5) and correlation coefficient (R 2 ) (Equation 6) were used (Dutta et al, 2023):…”

Section: Mathematical Modeling Of Drying Curvesmentioning

confidence: 99%

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Sharifian

Gharkhloo

Yamchi

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Te microwave pretreatment conditions and hot air drying temperatures were based on preliminary experimental results, our previous studies [13,22], and important similar studies on drying of fruits and vegetables reported in the literature [20,21,29,30,32,35,36]. 90 W was chosen as the efective microwave power to obtain the best drying characteristics of orange slices without causing any burning of the products.…”

Section: Drying Processesmentioning

confidence: 99%

“…Understanding the parameters and conditions of this complex process is very important from an engineering point of view. Mathematical modeling allows the simulation of the operations on an industrial scale based on the experimental results obtained under laboratory conditions [22,35,39]. Te mathematical models in Table 1, whose compatibility with experimental data has been frequently analyzed in the literature [35,50], were selected for further statistical analysis within the scope of this study.…”

Section: Modeling Of Tin Layer Dryingmentioning

confidence: 99%

Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Özkan-Karabacak,

Acoğlu-Çelik,

Özdal

et al. 2023

Journal of Food Biochemistry

View full text Add to dashboard Cite

Citrus fruits, regarded as a prominent fruit crop, are cultivated extensively around the globe and orange (Citrus sinensis L.) is a widely cultivated popular member of the citrus family. Dried oranges have gained recognition as a healthy snack option among consumers and worldwide markets due to the absence of additional ingredients such as sugar and chemicals, whilst yet containing significant natural beneficial components. The drying method is very intriguing due to its ability to facilitate the efficient production, packaging, storage, and transportation of dried oranges at a cost-effective price. In this study, the effects of microwave pretreatment (Mpt) (90 W, 30 min) on hot air drying (HTAD-MW) (60, 70, and 80°C) were investigated, along with the effects on the drying kinetics, rehydration capacity, and quality properties of the orange snack including phenolic compounds (vanillic acid, gallic acid, epicatechin, hesperidin, naringenin, chlorogenic acid, sinapic acid, and o-coumaric acid), antioxidant capacities (with DPPH, FRAP, and CUPRAC methods), and ascorbic acid contents. For modeling the kinetics of orange snack drying in all tests, logarithmic, Wang and Singh’s, diffusion approach, two term, and Wang and Sing’s models performed best. Hot air drying (HTAD) at 70°C applied orange snacks showed the lowest △E ∗ ab value, and the color values were close to those of fresh orange slices. The levels of total and individual phenolics, antioxidant capacity (AC), and ascorbic acid (AA) in dried orange snacks were found to be significantly lower ( p < 0.05) than in the fresh orange slices. Results also showed that HTAD-MW-applied orange snacks contained more total phenolic (TP) content, individual phenolic content, and AC but lower AA than HTAD-applied samples. The highest amount of phenolic compound was hesperidin for fresh and dried orange snacks. The method that best preserves the TP content and AC of dried orange snacks was found at the drying condition of HTAD-MW at 60°C. As a conclusion, it was suggested that the use of microwave and hot air combination is a promising method to introduce a new functional healthy snack to the dried product market with high quality.

show abstract

“…L) is a valued spice, preservative and colour agent extensively used in India for culinary and medicinal purposes. It is predominantly grown in tropical and subtropical regions of Asian countries (Dutta et al ., 2023). Curcumin, its primary bioactive compound responsible for the yellow‐orange colour, is known for its potential to prevent and treat various diseases.…”

Section: Introductionmentioning

confidence: 99%

Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy

Basha,

Kaur,

Kumar

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryTurmeric rhizome candy, a phytonutrient‐rich shelf‐stable dehydrated and microbiologically stable product was prepared by variation in thermal processing (blanching) and citric acid treatments. It was stored for a period of 90 days and evaluated at an interval of 30 days for chemical, organoleptic, optical, bioactive and textural attributes. FTIR confirmed the significant impact of pre‐treatments on the bioactive compounds of fresh candy. Hardness of the candy increased with decrease in moisture content during storage. Vitamin C, curcumin and total phenols were retained well in the candies up to 90 days of storage study. Addition of citric acid during processing resulted in reduction of hardness and better colour retention. Index of acceptability was maximal for the candy prepared after pre‐treatment T4 (Blanching‐20 min + citric acid 2%). Thus, this investigation can impart the medicinal properties of turmeric in the form of healthy confectionery with good acceptability among consumers.

show abstract

Drying characteristics and quality analysis of pre-treated turmeric (Curcuma longa) using evacuated tube solar dryer with and without thermal energy storage

Cited by 26 publications

References 47 publications

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy

Contact Info

Product

Resources

About