Drying Kinetics and Quality Characteristics of Indian Mackerel
            <i>(Rastrelliger kanagurta)</i>
            in Solar–Electrical Hybrid Dryer

Murali, S.; Kumar, K. Sathish; Alfiya, P.V.; Delfiya, D.S. Aniesrani; Samuel, Manoj P.

doi:10.1080/10498850.2019.1604597

Cited by 27 publications

(13 citation statements)

References 25 publications

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“…The best model was chosen based on the lowest (χ 2 ) and RMSE and highest (R 2 ), and for various air velocities and air temperatures, provided by nonlinear regression analysis are shown in Table 3. Between the models considered, the and Musa (2008) and Murali, Sathish Kumar, Alfiya, Delfiya, and Samuel (2019).…”

Section: Effective Diffusivity and Activation Energymentioning

confidence: 99%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, and percentage of thyme oil extracted in a hybrid solar‐electric dryer

Karami

Tahvilian

2020

J Food Process Engineering

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This research deals with the analysis process of thyme in a hybrid (solar‐electric) dryer. The drying process was administered using three air velocities of 1, 1.5, and 2 m/s and four temperatures of 40, 50, 60, 70°C. The drying rate developed with the increase in temperature and air velocity, therefore decreased the drying time. Ten mathematical models were applied to predict the drying kinetics of thyme. Consequently, the best model to describe the drying kinetics of thyme was Midilli model. The values activation energy and effective moisture diffusivity were ranged between 10.9 to 16.33 kJ/mol and 2.172 × 10–10 to 1.23 × 10–10 m2/s, respectively. The oil yield was significantly affected by drying situations. The essential oil of the leaves was determined by hydrodistillation. So, the highest essential oil amount equal to 2.4 CC (vol/wt) was obtained at temperature of 40°C and air velocity of 1.5 m/s.Practical ApplicationsDrying is the most significant process to maintain agricultural crops. The purpose of drying crops is the decrease of the moisture content to a level that provides secure storage over an extended term, and significant influence on the quality of dried crops. In this research, drying kinetics of Thyme at different air velocity and air temperatures in hybrid dryer were studied. Moreover, simplistic models for the simulation of the drying process were offered. Consequently, the aim of this work was to Introducing a new hybrid dryer for herbal plants, to decrease volatile loss or degradation of essential oil extracted from Thyme. It is application in medicinal plants post‐harvest technology.

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Section: Effective Diffusivity and Activation Energymentioning

confidence: 99%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, and percentage of thyme oil extracted in a hybrid solar‐electric dryer

Karami

Tahvilian

2020

J Food Process Engineering

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“…The average values of RH were 53.80, 62.50% and 61.67% for the drying of samples with thicknesses of 11.95, 8.06 and 4.11 mm, respectively, while the average values of solar radiation were 2,397.60, 2,319.50 and 2,070.00 kJ m 2 for the respective thicknesses of 11.95, 8.06 and 4.11 mm. It was noted that the increase in solar radiation values along the drying contributed to the reduction of ambient RH in all experiments, which according to Murali et al (2019) could favor the conditions of drying by exposure to the sun. This behavior was also observed by Santos et al (2015) in the solar drying of residual grains of annatto.…”

Section: Environmental Conditionsmentioning

confidence: 76%

“…The maximum drying rates recorded in the solar dryer were 0.86, 1.39 and 2.43 kg of water kg of dry matter min -1 for the thicknesses of 11.95, 8.06 and 4.11 mm, respectively, while samples dehydrated by direct exposure to the sun had maximum drying rates of 0.73, 1.19 and 1.87 kg of water kg of dry matter min -1 for the respective thicknesses of 11.95, 8.06 and 4.11 mm. The high drying rates at the beginning of the process were due to the removal of surface moisture from the residues by the drying air (Murali et al, 2019), enhanced by the granular characteristic of the samples, which were previously disintegrated, which possibly facilitated the diffusion of water vapor through intergranular spaces. By comparing the magnitudes of the drying rates at the beginning of the dehydrations in solar dryer and by exposure to the sun, it was observed that the use of the solar dryer made it possible to obtain the highest values, which are related to the higher temperatures recorded in this device (Lakshmi et al, 2019), enabling a greater moisture gradient between the sample and the drying air.…”

Section: Drying Ratesmentioning

confidence: 99%

Solar drying of residue from Brazil nut processing

Nascimento

Oliveira

Santos

et al. 2021

Braz. J. Food Technol.

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Brazil nuts are often used for direct consumption or in the preparation process of water-soluble extract. After obtaining the water-soluble extract, a large amount of Brazil nut residues with good sensory characteristics are generated. Thus, this study aimed to dry Brazil nut processing residues in layers with different thicknesses in a direct solar dryer as well as by direct exposure to the sun, in order to fit different mathematical models to the experimental data of drying kinetics, and calculate the drying rates and effective diffusivity. The drying procedures began at 9 a.m. on a concrete base, for samples dried by direct exposure to the sun, and in a solar dryer constructed with expanded polystyrene foam zinc plated and a glass cover. The mass loss of the samples was monitored by weighing at regular times until the hygroscopic equilibrium was obtained. The direct solar dryer had temperatures about 80% higher than those recorded in the open environmental air temperature. Drying rates were higher in dehydrations performed in the solar dryer compared to the drying by exposure to the sun. The Midilli model was selected as the most adequate for predicting the drying of the samples under all experimental conditions, showing coefficients of determination above 0.99. The effective diffusion coefficients of moisture were higher in samples dehydrated in the solar dryer when compared to those dried by exposure to the sun. Regarding the research conducted under the experimental conditions of this study, the performance of the solar dryer to dry Brazil nut processing residues was satisfactory.

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“…However, alternative scales were selected based on the type of assessor, for example, Murali et al. (2019) used a 7‐point hedonic test for evaluation in order to make the choice of scales easier for semi‐trained panel to score. For special panelists such as children, Alfaro et al.…”

Section: Relevant Sensory Evaluation Methods In Mackerel Researchmentioning

confidence: 99%

Sensory evaluation of fresh/frozen mackerel products: A review

Huang

Liu

Jin

et al. 2021

Comp Rev Food Sci Food Safe

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Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer‐centric.

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Drying Kinetics and Quality Characteristics of Indian Mackerel (Rastrelliger kanagurta) in Solar–Electrical Hybrid Dryer

Cited by 27 publications

References 25 publications

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, and percentage of thyme oil extracted in a hybrid solar‐electric dryer

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, and percentage of thyme oil extracted in a hybrid solar‐electric dryer

Solar drying of residue from Brazil nut processing

Sensory evaluation of fresh/frozen mackerel products: A review

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