Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae

Liu, Yunhong; Sun, Yanlong; Miao, Shu; Li, Fang; Luo, Denglin

doi:10.1007/s13197-014-1612-3

Cited by 54 publications

(22 citation statements)

References 37 publications

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“…As, heat transmission from the surface to the center is slow due to the low temperature gradient, so this would reduce mass transfer (Ashtiani et al, ). These results are similar to the results of the US‐CON drying method for products like drying thymes (Rodriguez, Melo, Mulet, & Bon, ), Flos Lonicerae (Liu, Sun, Miao, Li, & Luo, ), carrots (Denglin, Juan, Yuhong, & Guangyue, ), apples (Kowalski, Mierzwa, & Stasiak, ), rice (Jafari & Zare, ), and almond kernel (Kaveh, Jahanbakhshi, Abbaspour‐Gilandeh, Taghinezhad, & Moghimi, ).…”

Section: Resultssupporting

confidence: 82%

“…For example, this measure for strawberries in a US‐CON dryer was 20.6 to 25.3 kJ/mol (Gamboa‐Santos, Montilla, Cárcel, Villamiel, & Garcia‐Perez, ). For Flos Lonicerae in a US‐CON dryer, it was between 28.90 and 36.05 kJ/mol (Liu et al, ), for grape seeds in a US‐CON dryer, it was between 30.3 and 31.6 kJ/mol (Clemente, Sanjuán, Cárcel, & Mulet, ). The values for walnuts in a continuous dryer were 11.58 to 24.52 kJ/mol, in a vacuum dryer were 20.99 to 39.55 kJ/mol, and in an infrared dryer, they were 10.51 to 20.64 kJ/mol (Jafarifar et al, ).…”

Section: Resultsmentioning

confidence: 99%

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The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

Abbaspour‐Gilandeh

Kaveh

Jahanbakhshi

2019

J Food Process Preserv

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In this study, the drying kinetics of walnuts was investigated including specific energy consumption (SEC), shrinkage, and walnut kernels' color in two dryers, namely ultrasonic‐convection (US‐CON) and ultrasonic‐microwave (US‐MIC). To carry out this study, walnut samples were dried at three MIC powers (270, 450, and 630 W), three input air temperatures (40, 55, and 70°C) and four duration of ultrasonic pre‐treatment (0 min (control sample), 10, 20, and 40 min). Fifteen mathematical models were used to describe the walnuts' moisture ratio. The results showed that the Midilli et al. model was the best model for describing the process of drying walnuts in US‐CON and US‐MIC dryers. Effective moisture diffusivity (Deff) values were calculated to be between 2.77 × 10–9 and 5.56 × 10–9 m2/s for the US‐CON dryer and 3.12 × 10–9 to 8.99 × 10–9 m2/s for the US‐MIC dryer. The lowest rates of color change were observed in the US‐MIC dryer at the lowest microwave power and the lowest duration of ultrasonic pre‐treatment. The lowest SEC for the US‐CON dryer was 19.52 kWh/kg, and it was 15.90 kWh/kg for the US‐MIC dryer. The highest rate of shrinkage was 14.21%, which was seen in the US‐CON dryer at the air temperature of 70°C and the duration of ultrasonic pre‐treatment of 40 min. According to the results, the best quality of walnut with the lowest changes of color and shrinkage in the microwave dryer was calculated at microwave power 270 W and control sample. Practical applications Drying foods and agricultural products using microwave dryers is a relatively cheap method and has attracted the attention of many researchers today. Also, numerous studies have been conducted on drying agricultural products through microwave and convection dryers with ultrasound pre‐treatment. The result of this study could be applied for gathering comprehensive information regarding the drying process (kinetic, Deff, Ea, and SEC) as well as the qualitative properties (color and shrinkage) of walnut kernels dried using the microwave and convective hot air dryers accompanied by ultrasound pre‐treatment.

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Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

Abbaspour‐Gilandeh

Kaveh

Jahanbakhshi

2019

J Food Process Preserv

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“…The energy of activation for almonds was calculated using an Arrhenius Equation 7 (Dehghannya, Hosseinlar, & Heshmati, ; Liu, Sun, Miao, Li, & Luo, ).

D_{eff} = D_{0} exp ((), \frac{E_{a}}{R_{normalg} T_{normala}})

where, E a is activation energy, R g is the gas constant (8.3143 kJ/mol), T a is absolute air temperature (K), and D 0 is constant.…”

Section: Methodsmentioning

confidence: 99%

“…The energy of activation for almonds was calculated using an Arrhenius Equation 7 (Dehghannya, Hosseinlar, & Heshmati, 2018;Liu, Sun, Miao, Li, & Luo, 2015).…”

Section: Mathematical Modelsmentioning

confidence: 99%

The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network

Kaveh

Jahanbakhshi

Abbaspour‐Gilandeh

et al. 2018

J Food Process Engineering

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In this study, different drying conditions were investigated on quality and thermodynamic properties of almond kernel. Experiments were performed using a convection dryer with ultrasound pretreatment in 40, 50, 60, and 70 °C air temperature, 1 m/s air velocity, and duration of ultrasonic pre‐treatment of 0 min (for control sample), 10, 20, and 40 min. The drying kinetic of the almond kernel was estimated by 15 mathematical models. Furthermore, Artificial Neural Networks (ANNs) and Adaptive Neuro‐Fuzzy Inference Systems (ANFIS) were applied to fit the experimental data on the thin layer drying. The lowest and highest values of the effective moisture diffusivity (Deff) was 1.81 × 10−9 and 9.70 × 10−9 m2/s, respectively. Activation energy (Ea) of the samples was obtained between 26.35 and 36.44 kJ/mol. The highest and lowest values of specific energy consumption (SEC) were calculated 561.72 and 169.88 kW hr/kg, respectively. Maximum (13.14%) and the minimum (7.1%) values of shrinkage were achieved at air temperatures of 70 and 40 °C, respectively. The color changing of dried samples was obtained between 9.14 and 17.96. Furthermore, results revealed that the ANFIS model had the high ability to predict the moisture ratio (R2 = 0.9998 and MSE = 0.0003) during drying. As a result, ANFIS model has the highest ability to evaluate all output as compared with other models and ANNs method. Practical applications Algorithms are modern methods that have been successfully applied to solve the various problems and modeling in engineering and science. Drying is one of the oldest procedures to preserve the food quality. Reduction of moisture content to a certain value can be caused to decay and minimize the microbiological activity and deteriorating chemical reactions in agricultural products, respectively. Determination of almond drying process under convective with ultrasound pre‐treatment dryer in terms of desirable thermal properties (effective moisture diffusivity and energy consumption) provides the high‐quality products. Furthermore, this research can be able to provide a technical basis for almond drying and the related equipment designing.

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“…The moisture content during drying can be calculated according to below equation (Liu, Sun, Miao, Li, & Luo, ):

M = \frac{W - W_{d}}{W_{normald}},

where M is moisture content (g/g, dry base), W is sample mass (g), and W d is dry matter's mass (g).…”

Section: Methodsmentioning

confidence: 99%

Effect of contact ultrasonic power on moisture migration during far‐infrared radiation drying of kiwifruit

Liu

Zeng

et al. 2019

J Food Process Engineering

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In order to explore the effect of direct contact ultrasound (DCU) on moisture migration during far‐infrared radiation (FIR) drying of kiwifruit, the drying characteristics, microstructure, water status, and moisture change of kiwifruit slices during drying were investigated based on scanning electron microscopy (SEM), low‐field nuclear magnetic resonance (LF‐NMR), and magnetic resonance imaging (MRI). The results showed that the drying time at ultrasonic power of 54 W was 40% shorter than that without DCU application. SEM observation verified that higher ultrasonic power could produce more and larger microcapillaries in the microstructure of kiwifruit slices, which was beneficial for moisture migration. LF‐NMR detection indicated that water mobility and distribution in kiwifruits changed during drying. The relative proportion of free water in kiwifruits decreased from 70 to 0% with the prolongation drying time at different ultrasonic powers, the removal time for free water at ultrasonic power of 54 W was 57% shorter than that without DCU application during FIR drying, and higher ultrasonic power could accelerate the shifting of water in different states. MRI results illustrated that the DCU application at higher ultrasonic power could promote moisture migration and water removal during FIR drying, and then increase drying rate. Practical applications Drying is a commonly utilized process method in food and agricultural industry. Far‐infrared radiation (FIR) drying, as one of the modern drying methods, has desirable advantages including high‐energy efficiency and uniform heating. However, it has unsatisfied promoting effect on internal mass transfer. Ultrasound has significant positive effect on moisture diffusion and water removal. In this study, direct contact ultrasound (DCU) was applied in FIR drying of kiwifruit slices. The study verified that the DCU application in FIR drying could promote drying rate, produce loose microstructure, and shorten drying time significantly. The increase in ultrasonic power could accelerate moisture migration and mass transfer to facilitate water removal. Therefore, DCU application with higher ultrasonic power is beneficial to increasing drying rate and reducing drying time of FIR drying, and FIR drying technology combined with DCU is promising in food industry and can be developed for other food products.

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Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae

Cited by 54 publications

References 37 publications

The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network

Effect of contact ultrasonic power on moisture migration during far‐infrared radiation drying of kiwifruit

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