Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures

Rurush, Eduardo; Alvarado, María; Palacios, Paola; Flores, Yeimy; Rojas, Meliza Lindsay; Miano, Alberto Claudio

doi:10.1016/j.jfoodeng.2021.110929

Cited by 36 publications

(8 citation statements)

References 61 publications

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“…During drying, the thickness of this layer increased and consequently also the resistance to mass transfer. In general, as expected, the drying rate was slower as drying air temperature decreased, in accordance with results reported in many references on drying of different products [29,30]. When higher air temperatures are employed, the solid temperature is also higher, promoting water evaporation from its surface and increasing the internal water diffusivity.…”

Section: Drying Kineticssupporting

confidence: 91%

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological and Textural Characteristics of Olive Oil Oleogels

Lama,

Montes,

Franco

et al. 2024

Preprint

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Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix. Oil in water emulsions (50:50 w/w) with different chitosan content (0.7 and 0.8% w/w) with constant vanillin/chitosan ratio (1.3) were air-dried at different temperatures (50, 60, 70 and 80ºC) and freeze-dried (-26ºC and 0.1 mbar) to produce oleogels. Only falling-rate periods were determined during air-drying kinetics and were successfully modelled with empirical and diffusional models. At drying temperature of 70ºC the drying kinetics were the fastest. Viscoelasticity of oleogels showed that elastic modulus significantly increased after drying at 60 and 70ºC, and those dried at 50ºC and freeze-dried were weaker. All oleogels showed high oil binding capacity (&gt; 91%), but the highest values (&gt; 97%) were obtained in oleogels with a threshold elastic modulus (50,000 Pa). Oleogels color depended on drying temperature and chitosan content (independent of the drying method). Significant differences were observed between air-dried and freeze-dried oleogels with respect to oxidative stability. Oxidation increased with air drying time regardless of chitosan content. Found results indicated that drying conditions must be carefully selected to produce oleogels with specific features.

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Section: Drying Kineticssupporting

confidence: 91%

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological and Textural Characteristics of Olive Oil Oleogels

Lama,

Montes,

Franco

et al. 2024

Preprint

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“…The rate of evaporation was increased with increasing temperature, responsible for a high drying rate at high temperatures. Improvement of drying temperature can enhance the mass transfer rate and shorten the drying time [ [29] , [30] , [31] , [32] ]. Vega et al [ 33 ] found that the drying time was reduced by 9 to 6 h due to an increase in temperature from 50 to 60 °C.…”

Section: Resultsmentioning

confidence: 99%

Integrated drying model of lychee as a function of temperature and relative humidity

Ahmed,

Mozumder,

Zzaman

et al. 2024

Heliyon

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“…The activation energy for water diffusion in the sliced ginseng (3.245 kJ/mol) was lower than that in the whole ginseng sample (5.136 kJ/mol). This indicates that whole ginseng has a higher energy barrier for moisture diffusion than sliced ginseng (Rurush et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

Assessment of drying characteristics for whole and sliced red ginseng using short‐wave infrared spectroscopy and mathematical model

Park,

Cho,

Park

et al. 2023

J Food Process Engineering

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Monitoring the moisture content is crucial for red ginseng quality control. In this study, we established a moisture content prediction model using partial least squares regression (PLSR) based on short‐wave infrared (SWIR) data of different ginseng types (whole and sliced) at various drying temperatures and times. The model parameters, including the R2 values, ratio of prediction deviation, and range error ratio, showed that the developed model was robust. Sliced ginseng showed a constant rate period, followed by a falling rate period, whereas whole ginseng showed only a falling rate period. The falling‐rate period coincided with the formation of a dry zone on the sample surface in the moisture distribution map, indicating that monitoring the moisture distribution map can predict the onset of the falling‐rate period. These results suggest that the SWIR technique is a promising nondestructive method for evaluating the drying process of red ginseng.Practical applicationsMonitoring the moisture content of red ginseng is essential to prevent microbial spoilage during transportation. Traditional monitoring of water content is destructive and time‐consuming. Therefore, using hyperspectral imaging, we aimed to develop an efficient moisture prediction model for the drying process of red ginseng. We believe that our study makes a significant contribution to non‐destructive and rapid quality evaluation in red ginseng production.

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Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures

Cited by 36 publications

References 61 publications

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological and Textural Characteristics of Olive Oil Oleogels

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological and Textural Characteristics of Olive Oil Oleogels

Integrated drying model of lychee as a function of temperature and relative humidity

Assessment of drying characteristics for whole and sliced red ginseng using short‐wave infrared spectroscopy and mathematical model

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