Drying kinetics of chilli under sun and microwave drying

Handayani, S U; Mujiarto, I.; Siswanto, Anggun Puspitarini; Ariwibowo, Didik; Atmanto, Ireng Sigit; Mustikaningrum, Mega

doi:10.1016/j.matpr.2022.02.119

Cited by 23 publications

(13 citation statements)

References 18 publications

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“…A similar situation was founded in the study of Rehman and Rubab [16] where the sun-dried mint is having a more obvious colour fading effect as compared to solar dried mint. Moreover, a study by Handayani et al, [17] also reported that sun drying provides a worse colour result than dried chili. Getahun et al, [18] claim that the high relative humidity and prolonged sun drying time substantially contribute to the degradation of carotenoid pigments and the formation of browning compound of chili peppers.…”

Section: Resultsmentioning

confidence: 99%

Design and Performance Evaluation of Hybrid Photovoltaic Thermal Solar Dehydrator

Wagiman

Wei

et al. 2022

ARASET

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This paper reported on the design and performance evaluation of a hybrid photovoltaic thermal solar dehydrator. The dehydrator is designed to suit the needs of household users and small industries and works using a hot air mechanism. The design process commenced with the initial sketches to collect related ideas and design concepts. The design was then proceeded to concept evaluation through a decision matrix to select the best option. The final design was then converted via computer-aided design (CAD), SolidWorks 2021 to a 3D model and fabricated into a full-scale prototype. The drying performance of the dehydrator on food was evaluated and compared with traditional drying under the meteorological conditions of Panchor, Muar, Malaysia. Heat accumulated inside the dehydrator resulted in a temperature of 44.1 degrees Celsius which is 20 % higher than the ambient temperature. The performance analysis demonstrated that the drying speed of a hybrid solar dehydrator is moderately slower than traditional drying, but it provided a more hygienic drying environment and preserved the color and nutrition value of food products.

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Section: Resultsmentioning

confidence: 99%

Design and Performance Evaluation of Hybrid Photovoltaic Thermal Solar Dehydrator

Wagiman

Wei

et al. 2022

ARASET

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“…The range 300 MHz to 300 GHz represents the Microwaves in the electromagnetic spectrum, and these waves have the ability to generate heat upon absorption, thereby accelerating the heating process (Handayani et al., 2022). Rapid increase of food components’ temperature can facilitate enzyme inactivation and increase the sample temperature, which, in turn, improves drying characteristics.…”

Section: Introductionmentioning

confidence: 99%

Effect of microwave pretreatment on truffle solar drying from an energetic perspective

Tagnamas,

Idlimam,

Lamharrar

2024

Food Frontiers

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Drying, an age‐old method of food preservation, involves the concurrent exchange of heat and mass, resulting in reduced moisture content. The current study is based on experimental approach to evaluate the impact of combined microwave and solar drying on the drying kinetics and the energy efficiency of truffle drying. This study explores the impact of a 4‐min microwave pretreatment on the solar drying of truffle slices. The findings demonstrate that microwave treatment significantly reduces the time required for solar drying. When compared to solar drying without pretreatment, microwave treatment leads to a reduction in drying time ranging from 23.07% to 70.37% at temperatures between 50 and 80°C. The Midilli–Kucuk model is employed to elucidate the experimental results, revealing strong fits with high correlation coefficients and low standard error values. Microwave pretreatment enhances the drying rate of truffle slices, resulting in a higher effective moisture diffusivity compared to untreated slices. The activation energy for drying also decreases from 76.37 to 25.25 kJ/mol after microwave pretreatment. An energy analysis of the drying process underscores that elevating the drying air temperature reduces energy consumption. Furthermore, the proposed microwave pretreatment influences the energy efficiency of the drying process.

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Section: Introductionmentioning

confidence: 99%

“…They concluded that effective moisture diffusivity and drying rate increased with microwave power. Handayani et al (2022) compared the drying performance of chili (Capsicum annuum L.) under the sun and microwave irradiation. They observed that sun drying takes 66 h to reach a constant weight, while microwave drying takes only 40 min and that D eff were 9.0695 Â 10 À8 and 6.1177 Â 10 À7 m 2 /s for sun and microwave drying, respectively.…”

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confidence: 99%

Infrared drying kinetics of Capsicum annuum L. var. glabriusculum (Piquin pepper) and mathematical modeling

Ovando‐Medina

2023

J Food Process Engineering

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In this work, the dehydration kinetics of Capsicum annuum L. var. glabriusculum (Piquin pepper) was studied at three different temperatures (70 C, 80 C, and 90 C) during infrared drying using a moisture analyzer. A mathematical model was used to predict the experimental data, which are related to the apparent effective moisture diffusivity coefficient (D eff ). It was observed that by increasing the drying temperature from 70 C to 90 C, drying time decreased from 160 to 70 min, taking place in the falling rate stage; however, browning of the product was observed at 90 C. Piquin pepper's initial free-water percentage was found to be 96.4% w/w. Experimental drying behavior agrees well with the single-layer Gruintal-Santos model that was related to D eff obtaining values in the interval of 1.53 Â 10 À10 to 3.23 Â 10 À10 m 2 /s increasing with the temperature, which is comparable with reported values for similar drying processes of peppers. From 70 C to 90 C, the initial free water ranged from 4.72 to 4.88 kg of free water/kg of dry solid, while equilibrium free water changed from .2093 to .0526 kg of free water/kg of dry solid. The activation energy was estimated as 38.812 kJ/mol. Practical applicationsDrying kinetics and moisture diffusivity coefficient have not been reported for Capsicum annuum L. var. glabriusculum (piquin pepper). In this work, we report the infrared kinetics drying and its mathematical modeling to estimate the moisture diffusivity coefficient as a function of drying temperatures. The results of D eff can be used for the large-scale dryer design.

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Drying kinetics of chilli under sun and microwave drying

Cited by 23 publications

References 18 publications

Design and Performance Evaluation of Hybrid Photovoltaic Thermal Solar Dehydrator

Design and Performance Evaluation of Hybrid Photovoltaic Thermal Solar Dehydrator

Effect of microwave pretreatment on truffle solar drying from an energetic perspective

Infrared drying kinetics of Capsicum annuum L. var. glabriusculum (Piquin pepper) and mathematical modeling

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