Drying characteristics of dill and parsley leaves

Doymaz, İ̇brahim; Tuğrul, Nurcan; Pala, Mehmet

doi:10.1016/j.jfoodeng.2005.06.070

Cited by 164 publications

(128 citation statements)

References 22 publications

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“…There was a very good agreement between the experimental and predicted moisture ratio values, which closely band around a 45°straight line. The Midilli et al model has also been suggested by others to describe the infrared drying of fresh apple slices (Toğrul 2005), thin layer drying of potato, apple, and pumpkin slices (Akpinar 2006), hot-air drying of eggplant (Ertekin and Yaldiz 2004), dill and parsley leaves (Doymaz et al 2006), and the natural sun drying of long green pepper (Akpinar and Bicer 2008). Fig.…”

Section: Resultsmentioning

confidence: 99%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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The thin-layer vacuum drying behavior of Zizyphus jujuba Miller slices was experimentally investigated at the temperature of 50, 60, and 70°C and the mathematical models were used to fit the thin-layer vacuum drying of Z. jujuba slices. The increase in drying air temperature resulted in a decrease in drying time. The drying rate was found to increase with temperature, thereby reducing the total drying time. It was found that Z. jujuba slices with thickness of 4 mm would be dried up to 0.08 kg water/kg dry matter in the range of 180-600 min in the vacuum dryer at the studied temperature range from 70 to 50°C. The Midilli et al. model was selected as the most appropriate model to describe the thin-layer drying of Z. jujuba slices. The diffusivity coefficient increased linearly over the temperature range from 1.47×10 −10 to 3.27×10 −10 m 2 /s, as obtained using Fick's second law. The temperature dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be 36.76 kJ/mol.

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Section: Resultsmentioning

confidence: 99%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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“…In the context of thin-layer drying models, Doymaz et al (2006) evaluated the drying of dill (Anethum graveolens L.) and parsley (Petroselinum crispum L.) leaves and found that the Midilli model was the most adequate to describe the drying curves at temperatures from 40 to 70 ºC. Martinazzo et al (2007), in the drying of leaves of lemon grass (Cymbopogon citratus (D.C.)), observed that Midilli was the best model to describe the drying curves at temperatures from 30 to 60 ºC.…”

Section: Methodsmentioning

confidence: 99%

Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

Costa

Corrêa

Bustos-Vanegas

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TJabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s -1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol -1 . Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.Modelagem matemática e propriedades termodinâmicas da casca da jabuticaba durante o processo de secagem R E S U M OA jabuticaba é um fruto nativo do Brasil e além de conter muitas qualidades nutricionais também possui bom campo para a utilização em subprodutos como farinhas para bolos e biscoitos, suco, licor, geleia e outros. Objetivou-se modelar a cinética de secagem e determinar as propriedades termodinâmicas de casca de jabuticaba em diferentes temperaturas do ar de secagem. Foram utilizadas jabuticabas maduras, colhidas e separadas da polpa manualmente, da espécie Myrciaria jaboticaba. A secagem foi realizada em estufa de circulação forçada de ar com velocidade de 5,6 m s -1 nas temperaturas de 40; 50; 60 e 70 °C. Seis modelos matemáticos usualmente utilizados para a representação do processo de secagem de produtos agrícolas foram ajustados aos dados experimentais. A relação do tipo Arrhenius foi utilizada para representar a constante de secagem em função da temperatura. O modelo de Midilli foi o que melhor se ajustou aos dados experimentais da secagem. A constante de secagem aumentou com o incremento da temperatura de secagem e proporcionou energia de ativação de 37,29 kJ mol -1 . A entalpia e a energia livre de Gibbs diminuíram com o aumento da temperatura de secagem; já a entropia diminuiu e foi negativa.

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“…This was attributed to reduced drying time which directly affected the flavour retention of dried onion (Prabhanjan et al 1995;Maskan 2001;Kumar Parveen et al 2005;Hu et al 2006). Product colour needs to be maintained during drying and higher L values are desirable in the dried products (Doymaz et al 2006). Onion powder prepared by grinding dried onion slices were significantly darker (lower L value), less red (lower a value) and more yellow (higher b value) when compared to powder samples obtained from dewatered pulp (Table 1).…”

Section: Effect Of Partial Mechanical Dewatering On Quality Parametersmentioning

confidence: 99%

A less energy intensive process for dehydrating onion

et al. 2013

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Onion powder has an extensive demand and wide application worldwide as flavour additive in convenience foods and medicinal products. Conventionally onion powder is prepared by hot air drying of onion slices followed by grinding. Convective air drying when used alone demands longer drying time and thus has a high expense of energy. As bulk of onion is water (82-87 %), removal of moisture prior to drying can reduce moisture loading on dryer and hence the energy consumption. Keeping this in view, onions were partially dewatered using centrifugal force before convective drying. The effect of partial mechanical dewatering and drying air temperature was studied on drying time, specific energy consumption and onion powder quality (colour and flavour). The combination process was also optimized to achieve increased drying rate and product quality comparable to products obtained using convective drying alone. Onions subjected to 60 % partial mechanical dewatering and hot air drying at 70°C exhibited significantly (p≤0.5) shortened drying time, decreased energy consumption and maintained colour and flavour of the dried product.

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Drying characteristics of dill and parsley leaves

Cited by 164 publications

References 22 publications

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

A less energy intensive process for dehydrating onion

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