Effects of foam‐mat drying temperature on thermodynamic properties, microstructural properties, and X‐ray diffraction of Biribá (<i>Rollinia mucosa</i> [Jacq.] Baill) pulp

Souza, Jhemerson Clistemis Mendonça de; Aquino, Francisco Barbosa de; Santos, Dyego da Costa; Ferreira, João Paulo de Lima; Silva, Wilton Pereira da; Gomes, Josivanda Palmeira; Figueirêdo, Rossana Maria Feitosa de; Queiroz, Alexandre José de Melo; Santiago, Ângela Maria; Lima, Thalis Leandro Bezerra de

doi:10.1111/jfpe.14210

Cited by 3 publications

(3 citation statements)

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“…The temperature used in Equation (14) is the temperature enclosed in the drying medium. Therefore, the assumption of isotherm in diffusion coefficient and activation energy should be considered (Souza et al, 2023):

D_{eff} = D_{0} \times \exp (\frac{E_{normala}}{RT})

where E a is the activation energy (kJ/mol); R is the universal gas constant and equal to 8.314 (kJ/mol K); T is the absolute temperature (K); and D 0 is the effective moisture diffusion in the initial moisture is the petals.…”

Section: Methodsmentioning

confidence: 99%

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Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Sharifian

Gharkhloo

Yamchi

et al. 2023

J Food Process Engineering

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In this study, the effect of infrared (IR) and hot air dryers on the drying properties of saffron petals was investigated. Drying of saffron petals was done under three level temperature 40, 50, and 60 C and distance from IR lamps 10, 14, and 20 cm and the main physical and thermal properties were measured. The highest value effective moisture diffusion (D eff ) was evaluated for IR-dried samples at 60 C and 10 cm with 5.57 Â 10 À7 m 2 /s. The lowest value of color changes is related to the sample dried at 40 C at a distance of 20 cm with a color change of 11.99 in the IR dryer. Increasing the drying temperature reduced the drying time and energy consumption and increased the drying rate and D eff . Also, the results showed that Midilli model was selected as the best model for drying saffron petals with an IR and hot air dryer. Practical ApplicationsDue to the importance and sensitivity of saffron petals to the application of heat in the drying process, it is necessary to dry this product like other medicinal plants scientifically. Theoretical research, with the help of mathematical modeling and numerical simulation, provides a powerful and fast tool for analyzing the process of mass and heat transfer under natural drying conditions. Careful study of the drying kinetics of the product, evaluation of parameters affecting the physical quality properties, and the concomitant and reciprocal effects of these parameters is necessary. It can be used in the drying industry of medicinal plants.

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D_{eff} = D_{0} \times \exp (\frac{E_{normala}}{RT})

Section: Methodsmentioning

confidence: 99%

“…The temperature used in Equation ( 14) is the temperature enclosed in the drying medium. Therefore, the assumption of isotherm in diffusion coefficient and activation energy should be considered (Souza et al, 2023):…”

Section: Determining the D Effmentioning

confidence: 99%

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Sharifian

Gharkhloo

Yamchi

et al. 2023

J Food Process Engineering

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“…According to Wanderley et al (2023), Gibbs free energy is a standard that shows whether water absorption occurs as a spontaneous process. Various studies have studied thermodynamic characteristics, including enthalpy, entropy, and Gibbs's free energy for various agriculture products, such as carrot (Sarpong et al, 2019); banana (Sarpong et al, 2018); kiwi (Tepe, 2022); coconut (Sarpong et al, 2022); chia and okra mucilages (Santos et al, 2023a); pomegranate peels and seeds (Wanderley et al, 2023); Jupi and Pérola pineapple peels (Reis et al, 2023); pistachio hell and shell (Öztekin et al, 2022) in hot air dryer; jambu leaves (Gomes et al, 2022) and Biribá pulp (de Souza et al, 2023) in foam dryer; garlic (EL-Mesery et al, 2022) in hot air, infrared, and infrared-hot air dryers; sweet potatoes (Rashid et al, 2022) in hot and infrared air dryers with ultrasound pretreatment; morisa xak leaves (Nayak et al, 2021) in the microwave and hot air dryer with ultrasound and hot water pretreatments; and Tunisian eggplant (Chouaibi et al, 2021) in convective, microwave, ultrasonic convective, freeze, and IR drying.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

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Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50–80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.’s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10−8 to 2.48 × 10−7 m2/s, 79.68–191.271 kWh/kg, and 5.99–7.49, respectively. The Deff of truffle slices increased with the above‐mentioned parameters of the samples. The Ea obtained was 26.62–27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48–25.28 kJ/mol, −130.47 to −122.63 J/mol °K, and 63.97–70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.

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Enhancing bioactive compounds retention in pomegranate juice powder through foam mat drying

Gaikwad,

Kadam,

Giri

et al. 2024

J Food Process Engineering

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The effect of addition of whey protein isolate (WPI; 0%, 5%, 7.5% and 10%) and carboxy methyl cellulose (CMC; 0%, 0.25%, 0.5% and 0.75%) was studied for its foaming properties and stability in pomegranate juice (PJ). High‐quality powders can be produced from fruit juices and heat‐sensitive food items using foam mat drying (FMD). The PJ foam with 10% WPI, a foaming agent, and 0.25% CMC, a stabilizer had high foam expansion (FE) (455.28%) and low foam density (FD) (0.2030 g/cc) and foam drainage volume (FDV) (20.10 mL). The PJ foam was subjected to different drying temperatures (50, 60 and 70°C) and thickness (3 and 6 mm). The drying temperature of 60°C and foam thickness of 3 mm were found to be the acceptable drying conditions based on drying time (180 min) and retention of bioactive compounds. At optimum drying conditions, the retention of phenols, anthocyanin, ascorbic acid, and antioxidant capacity was 97.86%, 83.90%, 77.29%, and 87.11%, respectively. The sensory evaluation of the reconstituted foam mat dried pomegranate juice powder (FPJP) showed lower overall acceptability scores than fresh juice (FJ), but the overall acceptability of the powder dried at optimum drying conditions was within liking limits (>6). FPJP has an amorphous nature with a particle size of 3564 nm and a porous and irregular structure. Bioactive compounds in FPJP were studied after 8 months of storage, with higher retention of bioactive compounds in refrigerated conditions.Practical applicationThe studies revealed that foam mat drying is suitable for the pomegranate juice which has high moisture and sugar content. It requires shorter drying time of 180 min. for drying up to moisture content of 4% (db). The foam mat dried juice powder obtained at optimum drying conditions has retained higher bioactive compounds and has higher sensorial acceptability when compared with the other treatment combinations. This drying process requires low initial investment and can easily be scaled up to the commercial level thus making it profitable business venture. Further, higher storage stability up to 8 months, low volume and consequent low transport cost improves the technical and financial viability of the process in industrial application. The Foam mat dried pomegranate juice developed can be used in many food products such as reconstituted beverages, ice creams, confectioneries, etc.

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Effects of foam‐mat drying temperature on thermodynamic properties, microstructural properties, and X‐ray diffraction of Biribá (Rollinia mucosa [Jacq.] Baill) pulp

Cited by 3 publications

References 50 publications

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Enhancing bioactive compounds retention in pomegranate juice powder through foam mat drying

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