Effect of drying conditions on drying kinetics and quality of aromatic Pandanus amaryllifolius leaves

Rayaguru, Kalpana; Routray, Winny

doi:10.1007/s13197-010-0114-1

Cited by 47 publications

(29 citation statements)

References 21 publications

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“…Similar results were obtained for various aromatic and medicinal plants [8][9][10][11]. It is apparent from Figure 8 that increasing the drying temperature caused a significant decrease in the drying time.…”

Section: Effect Of the Temperaturesupporting

confidence: 83%

Experimental Determination and Modeling of the Drying Curves of Eucalyptus camaldulensis

Houda¹,

Mohamed²

2016

J Chem Eng Process Technol

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The medicinal and aromatic plants have a great importance for both the pharmaceutical industry and the traditional medicine in Tunisia. This plants contain high moisture content. Such moisture could cause their deterioration in storage. Drying is an interesting solution to keep the quality of these products. This paper presents the thin layer convective drying and mathematical modeling of Eucalyptus camaldulensis. For these purposes, a forced convection dryer consisting of drying tunnel is a controlled atmosphere that we have equipped with the appropriate measuring instruments. This is a wind tunnel where we can control the temperature, velocity of the drying air.To determine the kinetic parameters, the drying data were fitted to various models. Among the models proposed, the semiempirical Page model has shown a better fit to the experimental drying data.

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Section: Effect Of the Temperaturesupporting

confidence: 83%

Experimental Determination and Modeling of the Drying Curves of Eucalyptus camaldulensis

Houda¹,

Mohamed²

2016

J Chem Eng Process Technol

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“…These results indicate that the activation energy for the mass transfer model is higher than that for the diffusion model. These values are comparable to 13.6 W/g for pandanus leaves (Rayaguru and Routray, 2011), 14.19 W/g for pepper (Darvishi et al, 2014c) 5.54 W/g for okra , 12.284 W/g for mint leaves (Ozbek and Dadali, 2007), and 3.986 W/g for white mulberry (Darvishi et al, 2014a). The lower activation energy translates to higher moisture diffusivity or mass transfer coefficient in the drying process (Sharma and Prasad, 2004).…”

Section: Activation Energymentioning

confidence: 64%

Quality, Performance Analysis, Mass Transfer Parameters and Modeling of Drying Kinetics of Soybean

Darvishi

2017

Braz. J. Chem. Eng.

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-Different aspects of soybean drying such as energy and exergy analyses, quality, mass transfer parameters, and modeling of drying kinetics were investigated in a microwave dryer. Results showed that energy and exergy efficiency increased with increasing microwave power, while values of energy efficiency (33.70 to 66.0%) were higher than exergy efficiency ( m/s, respectively. The activation energy was found to be 4.98 W/g for a diffusion model and 5.33 W/g for a mass transfer model. Among the models, the Page model was found to best describe the drying behavior of soybean.

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“…Water is the prerequisite for the microorganisms and enzymes to activate food spoilage mechanisms. In this method, the moisture content is lowered to the point where the activities of these microorganisms are inhibited [29,50]. Most microorganisms can grow at water activity above 0.95.…”

Section: Physical Processing Dryingmentioning

confidence: 99%

A review on mechanisms and commercial aspects of food preservation and processing

et al. 2017

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Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

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Effect of drying conditions on drying kinetics and quality of aromatic Pandanus amaryllifolius leaves

Cited by 47 publications

References 21 publications

Experimental Determination and Modeling of the Drying Curves of Eucalyptus camaldulensis

Experimental Determination and Modeling of the Drying Curves of Eucalyptus camaldulensis

Quality, Performance Analysis, Mass Transfer Parameters and Modeling of Drying Kinetics of Soybean

A review on mechanisms and commercial aspects of food preservation and processing

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