Drying Kinetics of Eggplant (<i>Solanum melongena</i>) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling

ElKhodiry, Mohamed A.; Suwaidi, Shaima R.; Taheri, Melika; Elwalid, Hams; ElBaba, Dina; Qasim, Muhammad

doi:10.1155/2015/343945

Cited by 6 publications

(4 citation statements)

References 53 publications

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“…Similar results were observed during the dehydration of various fruits and vegetables, such as drying eggplant in a fluidized bed drier for 30, 25, and 20 min at 60, 70, and 80 °C [ 18 ], and drying olive pomace for 135, 100, 60 and 45 min at 50, 60, 70, and 80 °C [ 12 ].…”

Section: Resultssupporting

confidence: 65%

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Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity

Chakraborty

Kashyap

Gadhave

et al. 2023

Foods

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Wheatgrass is a valuable source of nutrients and phytochemicals with therapeutic properties. However, its shorter life span makes it unavailable for use. So, storage-stable products must be developed through processing in order to enhance its availability. Drying is a very important part of the processing of wheatgrass. Thus, in this study, the effect of fluidized bed drying on the proximate, antioxidant, and functional properties of wheatgrass was investigated. The wheatgrass was dried in a fluidized bed drier at different temperatures (50, 55, 60, 65, 70 °C) using a constant air velocity of 1 m/s. With increasing temperature, the moisture content was reduced at a faster rate, and all drying processes took place during the falling rate period. Eight mathematical models under thin layer drying were fitted into the moisture data and were evaluated. The Page model was the most effective in explaining the drying kinetics of wheatgrass, followed by the Logarithmic model. The R2, chi-square, and root mean squared value for Page model was 0.995465–0.999292, 0.000136–0.0002, and 0.013215–0.015058, respectively. The range of effective moisture diffusivity was 1.23–2.81 × 10−10 m2/s, and the activation energy was 34.53 kJ/mol. There was no significant difference in the proximate composition of was seen at different temperatures. The total phenolic content (117.16 ± 0.41–128.53 ± 0.55 mgGAE/g), antioxidant activity (33.56 ± 0.08–37.48 ± 0.08% (DPPH), and FRAP (1.372 ± 0.001–1.617 ± 0.001 mgAAE/g) increased with the rise in temperature. A significant increase was observed in functional properties, except for the rehydration ratio, which decreased with rising temperature. The current study suggests that fluidized bed drying improves the nutritional retention of wheatgrass with good antioxidant activity and functional properties that can be used to make functional foods.

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Section: Resultssupporting

confidence: 65%

“…The initial drying rates were highest at 70 °C and lowest at 50 °C. This indicates that moisture was removed faster from the sample at high inlet air temperatures for the same initial moisture content [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity

Chakraborty

Kashyap

Gadhave

et al. 2023

Foods

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“…RMSE (root mean square error) and chi-square were preferred for the evaluation of modeling. The accuracy of the modeling results generally varies according to the drying temperature ranges and the type of dryer used (Akpinar & Bicer, 2005;Azimi et al, 2012;ElKhodiry et al, 2015). Chayjan and Kaveh, used different modeling from previous studies, have performed eggplant drying using microwave-convection dryer under different microwave powers, ambient temperature and air flow rate.…”

Section: Introductionmentioning

confidence: 99%

Performance evaluation of GSA, SOS, ABC and ANN algorithms on linear and quadratic modelling of eggplant drying kinetic

Özden

Kiliç

2020

Food Sci. Technol

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On this study, kinetics of eggplant drying was modeled in the laboratory-scaled Food Drying Dven (FDD) with resistance heater was designed and manufactured. The temperature, energy consumption and drying time of FDD were recorded by keeping the temperature of at different temperatures as 40, 50 and 60 °C. These saved values were chosen as the input parameters of the model. The weight value of the eggplant was taken as the output parameter. Linear and quadratic equations were developed for modeling and constant coefficients of these equations were estimated with Artificial Bee Colony (ABC), Gravitational Search Algorithm (GSA), symbiotic organisms search (SDS) algorithms. On addition, the performances of these models were compared with the model developed with ANN in terms of performance and time. The results show that the lowest error of the developed linear and quadratic equations was obtained with SDS algorithm. The MSE metric results of ANN were fifty times higher than the performance of SDS algorithm, and the SDS algorithm reached best value three times faster than the ANN.

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“…In an engineering context, many thin-layer drying models consist of different formulas. Therefore, the quantitative analysis can be compared to find the best model representing the relevant process (Khodiry et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of mango fruit using tray and oven dryer

Norhadi

Akhir

Rosli

et al. 2020

MJCET

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Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer.

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Drying Kinetics of Eggplant (Solanum melongena) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling

Cited by 6 publications

References 53 publications

Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity

Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity

Performance evaluation of GSA, SOS, ABC and ANN algorithms on linear and quadratic modelling of eggplant drying kinetic

Drying kinetics of mango fruit using tray and oven dryer

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