Effect of Slice Thickness on Drying Kinetics of Papaya using Food Dehydrator

Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices

“…It was determined that the Page model gave a better fit to experimental data with highest R 2 > 0.993-0.999, lowest RMSE < 0.00032 and lowest χ 2 < 0.014, depending on pomace type, load, and drying temperature; therefore, the Page model provided a satisfactory description of the drying characteristics of fruit pomace for a whole range of drying temperatures, pomace types and drying load densities. This result is in agreement with other work examining the drying characteristics of biological material such as okra, eggplant slices, carrot pomace, and papaya slices [17,18,31,32] which found the Page model best described experimental data. For the Page model, the calculated k values ranged from 0.0000119 to 0.005 s −1 and the n values ranged from 0.884 to 1.357 depending on pomace type, load and drying temperature.…”

“…As shown in Table 3, within pomace type, effective moisture diffusivity (D eff ) values increased with a drying temperature increase between 50 and 70°C [p ≤ 0.05) which was in agreement with the work of [31] . Generally within pomace type, D eff values were higher at higher load densities (p ≤ 0.05], which was in agreement with the work of Sairam [32]. In this work, D eff values ranged from 2.43 to 14.0 × 10 −10 m 2 s −1 depending on pomace type, load density, and drying temperature.…”

“…It has been shown in the literature that E a typically increases as load density increases. [32,35] Load density did not affect the E a of the fermented Merlot grape pomace and the cranberry pomaces, which was unexpected but may be explained by the fact that the diffusion model assumes that transport occurs in one direction from the inside to the outer surface of the product, which is an assumption that is valid for thin layer. However, for thicker layers it is possible that some side diffusion may occur, which might potentially improve moisture removal from the product.…”

“…The effect of temperature on drying time was expected as it is well known that the energy of water molecules is increased at higher temperatures and evaporation occurs more quickly. [32] Within each pomace type, material with lower load densities/thickness levels dried faster due to the reduced distance the moisture needed to migrate and the increased surface area exposed for the given volume of the material. [18] However, it should be noted that the cranberry pomace dried at the full load density condition did not show a shorter drying time at higher drying temperature unlike the other pomace types which all exhibited the shortest drying time when dried at 70°C, although the moisture ratio during the first 8 hours of drying was lower at higher temperatures as expected.…”

Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna)

“…This might be due to a higher volume‐to‐surface ratio, which results in a higher moisture distribution in thicker samples and, consequently, increases the rate of moisture movement as explained by Wang and Xi (). Similar results were obtained for apples (Meisamiasl, Rafiee, Keyhani, & Tabatabaeefar, ), garlic (Rasouli, Seiiedlou, Ghasemzadeh, & Nalbandi, ), papaya (Sairam, Kumar, Edukondalu, & Kumar, ), and tomato (Akhijani, Arabhosseini, & Kianmehr, ). It was documented that the overall effective moisture diffusivity rate for agricultural products was in the range of 10 −7 to 10 −11 m 2 /s (Aghbashlo et al, ; Bablis & Belessiotis, ).…”