Drying of Pomegranate Arils and Selection of a Suitable Drying Model

Abstract

The drying characteristics of pomegranate arils were investigated in temperature range of 50-70°C. The increase in drying air temperature resulted in a decrease in drying time. The drying rate was found to increase with temperature, thereby reducing the total drying time. Thirteen drying models were evaluated in the kinetics research. The goodness of fit of the proposed models was evaluated by using the determination of coefficient (R 2 ), mean relative percent error (P), reduced chi-square (χ 2 ), and root means square error (RMSE). The Midilli et al. model showed a better fit to experimental drying data as compared to other models. Effective moisture diffusivity (D eff ) ranged from 9.447×10 −11 to 3.481×10 −10 m 2 /s as calculated by the Fick's second law of diffusion. The temperature dependence of the value of effective moisture diffusivity followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be 60.34 kJ/mol.

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

“…Those results for MWVD applications were in agreement with the study conducted by Bondaruk et al (2007) who observed constant rate period during vacuum‐microwave drying of potato cubes. In addition, most of the studies reported in the literature on vacuum drying of food materials exhibited similar drying kinetics as observed in our study, namely vacuum drying process followed falling rate period without observing constant rate period (Darvishi et al, 2014; Doymaz, 2011; Surendhar, Sivasubramanian, Vidhyeswari, & Deepanraj, 2018).…”

“…The coefficient of determination ( R 2 ), root mean square error (RMSE), Chi square ( χ 2 ) were used to estimate the degree of the concordance. Best fit was obtained when R 2 is close to one and both RMSE and χ 2 are close to zero (Doymaz, 2011). R 2 was calculated from the model curve.…”

“…Crank (1975) defined the drying characteristics ( D eff ) of agricultural products during falling rate drying period according to Fick's second diffusion law (Doymaz, 2011). These assumptions include that moisture migration occurs only through diffusion, the product shrinkage is negligible, diffusion coefficient is constant and the samples considered as infinite slab geometry.…”

Pea Grains in Drying: Unraveling the Kinetics of Hot-Air Drying and Exploring Mathematical Models for Moisture Diffusion

“…In the food industry, drying is a conventional or industrial preservation technique. To minimize the growth of bacteria, enzymatic processes, and other biochemical activities, it is frequently utilized to reduce the moisture content and water activity of food (Doymaz, 2011;Li et al, 2016). Drying is an intricate and unsteady thermal process.…”

Powdered tucupi condiment: sensory and hygroscopic evaluation

“…Those products may be used to add color and flavor to several foods (Bhandari et al, 2007). Moreover, a dry product has lower volume and mass, which entails lower costs with storage, packaging and transportation (Dova et al, 2007;Doymaz, 2011). In this context, using powdered tucupi to prepare a powdered condiment may represent a technological alternative to preserve and add value to tucupi.…”