Drying characteristics of garlic (Allium sativum L) slices in a convective hot air dryer

Demiray, Engin; Tülek, Yahya

doi:10.1007/s00231-013-1286-9

Cited by 75 publications

(30 citation statements)

References 34 publications

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“…Activation energy 35.53–43.42 kJ/mol has been reported for convective drying (Doymaz, ) and 22.43 kJ/mol for infrared drying (Toğrul, ) of carrot. Similar values of activation energy have been reported for grapes (49 and 54 kJ/mol, Azzouz, Guizani, Jomaa, & Belghith, ), peach (42.53 kJ/mol, Zhu & Shen, ), garlic (30.58 kJ/mol, Demiray & Tulek, ), and apple (13.04–33.52 kJ/mol, Horuz, Bozkurt, Karataş, & Maskan, ).…”

Section: Resultssupporting

confidence: 79%

Modeling and simulation of moisture transfer during solar drying of carrot slices

Mahapatra

Tripathy

2018

J Food Process Engineering

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Carrot slices of 0.03 m diameter and 0.005 m thickness were dried in direct, indirect and mixed mode type natural convection solar dryers. Thin layer drying behavior of carrot slices was studied using 10 empirical and semi‐empirical mathematical models. Wang and Singh model described the drying behavior of carrot accurately with maximum values of coefficient of determination (R2) and minimum reduced chi‐square (χ2), and root mean square error (RMSE). The effective diffusivity (Deff) and convective mass transfer coefficient (hm) of carrot slices ranged from 2.59 × 10−8−6.36 × 10−8 m2/s and 3.15 × 10−7 to 4.28 × 10−7 m/s, respectively, with maximum values obtained for mixed mode solar dried samples followed by direct and indirect solar dried samples. The diffusivity of carrot slices dried in direct, indirect and mixed‐mode solar dryer were expressed as a function of temperature using Arrhenius relation. Finite element model was developed using COMSOL Multiphysics software to simulate moisture ratio during drying. The developed model predicted the transient moisture migration phenomenon inside the samples precisely during the drying process. Practical applications The ever increasing worriment on climate change and growing demand for enactment of clean energy technologies in food industries is the motivation for investigating the solar drying behavior of carrot slices. It is well known that the physico‐chemical and sensorial changes during drying are very much dependent on the moisture content of food product. In this regard, proper understanding and controlling of the solar drying process by accurately predicting moisture distribution inside the product will result in superior quality dried products. Moreover, mathematical models will assist in predicting the drying behavior of food product by analyzing the influence of process parameters and will be helpful to minimize the cost of drying process and deterioration of quality attributes of the product. The use of solar dryers is a proven technology and the food industry should promote its practical applications in food processing sector.

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Section: Resultssupporting

confidence: 79%

Modeling and simulation of moisture transfer during solar drying of carrot slices

Mahapatra

Tripathy

2018

J Food Process Engineering

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“…Mota et al () tested three empirical models (Newton, Modified Page, and Logaritmic) in their research for convective drying of onion and claimed that all models described well drying kinetics at studied temperatures. Demiray and Tulek () investigated the drying characteristics of garlic slices in a convective hot air dryer and were fitted their experimental data to five single layer mathematical model (Page, Modified Page, Henderson and Pabis, Newton and Logaritmic) and selected Page and Modified Page models apart from others.…”

Section: Resultsmentioning

confidence: 99%

“…Mathematical models, which describe the drying phenomena, could be useful for designment and operation of equipments and controlling the process easily (Sharma, Verma, & Pathare, ). Kinetic model studies were usually based on convective drying systems in literature (Demiray & Tulek, ; Midilli, Kucuk, & Yapar, ; Toğrul, ) and there is a growing need for research, which focus on other, new and/or combined drying methods with also some pretreatment applications.…”

Section: Introductionmentioning

confidence: 99%

“…Heat and mass transfer occurs at the same time in convective drying and water removal from food into medium actualises with the help of diffusion (Demiray & Tulek, 2014;Sahin & Dincer, 2005). At commercial scale, convective drying is the most favorite technique for onion dehydration (Mitra et al, 2012) since the equipments and set-up costs are cheaper than others.…”

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confidence: 99%

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Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices

Süfer

Sezer

Demi̇r

2017

J Food Process Preserv

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Drying of onions by convective, vacuum and microwave methods in terms of drying kinetics were investigated at various conditions. Kinetics of intact and brined onions at 50, 60, and 70°C for convective and vacuum drying, and 80, 240, and 400 W for microwave drying were obtained. Onion slices of 3 and 7 mm thicknesses either dipped into 8% NaCl solution for 40 min or intact were dehydrated. Fitting of the experimental data to 13 thin layer drying models resulted in Sigmoid model as the most suitable model for all investigated drying techniques. Sigmoid model was followed by Cubic and Midilli models with respect to R2, RMSE, and χ2. Diffusion coefficients varied between 1.962 × 10−9 and 1.372 × 10−8 m2/s for convective, 9.757 × 10−9 and 1.723 × 10−8 m2/s for vacuum and 3.193 × 10−8 and 9.139 × 10−7 m2/s for microwave drying. Activation energy values were in the range of 3.28–34.13 kJ/mol for convective and vacuum drying and 2.25–6.08 W/kg for microwave drying. Practical applications Onion (Allium cepa L.) is famous for authentic sensorial properties and used in a lot of dishes. Fresh or dried form of this vegetable contains numerous healthful compounds such as organosulfur compounds, flavonoids, fructans, vitamins, and minerals. Convective, vacuum and microwave drying of food materials are common methods applied in dehydration of foodstuffs for preservation and new product development. The aim of this study is to reveal the effectiveness and behaviors of indicated drying techniques. The comparison and selection of most appropriate dehydration procedure for onion might be of interest in food and market suppliers.

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“…Crank's solution of Fick's second law has been used by many authors to determine effective moisture diffusivity of different biological materials [22][23][24]. By assuming uniform moisture distribution, negligible external resistance and constant diffusivity, analytical solution for different solid regularly shaped geometries has been given by Crank (1975).…”

Section: Model Iii: Conventional Solution Of Fick's Second Lawmentioning

confidence: 99%

Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods

2014

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Drying characteristics of garlic (Allium sativum L) slices in a convective hot air dryer

Cited by 75 publications

References 34 publications

Modeling and simulation of moisture transfer during solar drying of carrot slices

Modeling and simulation of moisture transfer during solar drying of carrot slices

Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices

Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods

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