Effects of physical and chemical pretreatments on drying and quality properties of blackberry (<i>Rubus</i> spp.) in hot air dryer

Kaveh, Mohammad; Taghinezhad, Ebrahim; Aziz, Muhammad

doi:10.1002/fsn3.1678

Cited by 23 publications

(25 citation statements)

References 67 publications

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“…In addition, by increasing the duration of applying this energy (ultrasound), the channels expands and the product has a spongy texture, facilitating the flow of water out of the product during the drying through the created channels [37]. Similar results were observed for carrot drying [24], banana drying [31], and blackberry drying [29]. They showed that, by increasing the ultrasonic radiation time, the drying time decreases significantly (p < 0.05).…”

Section: Deffmentioning

confidence: 55%

“…Albini et al obtained the drying efficiency and energy efficiency for barley drying in a hot air dryer ranging 8%- Increasing the ultrasonic radiation time from 0 (control sample) to 30 min significantly decreased the SEC (p < 0.05), because with increasing the ultrasonic pretreatment time, the product texture is more destroyed and the hard layer does not form in the product during the drying process, and thus, the product dries faster, and consequently, the SEC in the dryer is reduced [45]. The researchers showed that, with an increasing ultrasonic radiation time, the SEC decreases during the drying of blackberries [29].…”

Section: Energy Efficiency and Drying Efficiencymentioning

confidence: 98%

“…Newton (Lewis) MR = a exp(−kt) [27] Page MR = a exp(−kt n ) [28] Wang and Singh MR = 1 + at + bt 2 [13] Henderson and Pabis MR = a exp(−kt) [16] Logistic MR = a/(1 + b exp(kt)) [29] a, b, c, k, k 0 , k 1 and n are drying constants.…”

Section: References Equations Modelsmentioning

confidence: 99%

“…Transfer phenomena are usually classified into pressure diffusion, forced diffusion, and ordinary diffusion (net transfer of matter without fluid motion). According to Equation (6), the Fick's second law for unstable conditions can describe the transfer of moisture in the descending stage of the drying process [29,30]:…”

Section: Determination Of Effective Moisture Diffusivity Coefficient (D Eff )mentioning

confidence: 99%

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Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

2021

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The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(Deff), drying time, specific energy consumption (SEC), energy efficiency, drying efficiency, and thermal efficiency) and physical (color and shrinkage) properties of kiwifruit under hybrid hot air-infrared(HAI) dryer at different temperatures (50, 60 and 70 °C) and different thicknesses (4, 6 and 8 mm). A total of 11 mathematical models were applied to represent the moisture ratio (MR) during the drying of kiwifruit. The fitting of MR mathematical models to experimental data demonstrated that the logistic model can satisfactorily describe the MR curve of dried kiwifruit with a correlation coefficient (R2) of 0.9997, root mean square error (RMSE) of 0.0177 and chi-square (χ2) of 0.0007. The observed Deff of dried samples ranged from 3.09 × 10−10 to 2.26 × 10−9 m2/s. The lowest SEC, color changes and shrinkage were obtained as 36.57 kWh/kg, 13.29 and 25.25%, respectively. The highest drying efficiency, energy efficiency, and thermal efficiency were determined as 11.09%, 7.69% and 10.58%, respectively. The results revealed that increasing the temperature and ultrasonic pretreatment time and decreasing the sample thickness led to a significant increase (p < 0.05) in drying efficiency, thermal efficiency, and energy efficiency, while drying time, SEC and shrinkage significantly decreased (p < 0.05).

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Section: Deffmentioning

confidence: 55%

Section: Energy Efficiency and Drying Efficiencymentioning

confidence: 98%

Section: References Equations Modelsmentioning

confidence: 99%

Section: Determination Of Effective Moisture Diffusivity Coefficient (D Eff )mentioning

confidence: 99%

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Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

2021

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“…This method, however, suffers from serious problems such as long processing time, low efficiency, high energy consumption rate, and declining quality of the product [ 5 ]. To resolve these issues, novel technologies such as hybrid dryers with the use of pretreatments can be employed [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Taghinezhad

Kaveh

Szumny

2021

Foods

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Drying can prolong the shelf life of a product by reducing microbial activities while facilitating its transportation and storage by decreasing the product weight and volume. The quality factors of the drying process are among the important issues in the drying of food and agricultural products. In this study, the effects of several independent variables such as the temperature of the drying air (50, 60, and 70 °C) and the thickness of the samples (2, 4, and 6 mm) were studied on the response variables including the quality indices (color difference and shrinkage) and drying factors (drying time, effective moisture diffusivity coefficient, specific energy consumption (SEC), energy efficiency and dryer efficiency) of the turnip slices dried by a hybrid convective-infrared (HCIR) dryer. Before drying, the samples were treated by three pretreatments: microwave (360 W for 2.5 min), ultrasonic (at 30 °C for 10 min) and blanching (at 90 °C for 2 min). The statistical analyses of the data and optimization of the drying process were achieved by the response surface method (RSM) and the response variables were predicted by the adaptive neuro-fuzzy inference system (ANFIS) model. The results indicated that an increase in the dryer temperature and a decline in the thickness of the sample can enhance the evaporation rate of the samples which will decrease the drying time (40–20 min), SEC (from 168.98 to 21.57 MJ/kg), color difference (from 50.59 to 15.38) and shrinkage (from 67.84% to 24.28%) while increasing the effective moisture diffusivity coefficient (from 1.007 × 10−9 to 8.11 × 10−9 m2/s), energy efficiency (from 0.89% to 15.23%) and dryer efficiency (from 2.11% to 21.2%). Compared to ultrasonic and blanching, microwave pretreatment increased the energy and drying efficiency; while the variations in the color and shrinkage were the lowest in the ultrasonic pretreatment. The optimal condition involved the temperature of 70 °C and sample thickness of 2 mm with the desirability above 0.89. The ANFIS model also managed to predict the response variables with R2 > 0.96.

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Drying kinetics and mathematical modeling of seeds of two mango varieties at different temperatures and with different pretreatments

Gebre,

Keneni,

Gebremariam

et al. 2024

Biofuels Bioprod Bioref

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Increasing global waste generation is not only a threat but also an opportunity to address energy insecurity and pollution using green valorization techniques. However, this requires pretreatment of waste and byproducts and optimization of drying to obtain high‐quality biofuels. Hence, this study aims to analyze the performance of currently used drying models, the influence of different drying temperatures, drying time, and seed pretreatment on the drying kinetics of two varieties of mango seed. Accordingly, whole seeds and crushed seeds were exposed to five drying temperatures (313–353 K) in a heating furnace. Weight loss was recorded systematically, converted into moisture ratio, and then fitted to four semitheoretical mathematical models, namely: (i) Lewis, (ii) Henderson and Pabis, (iii) Page, and (iv) Avhad and Marchetti models. The fitness of these models was compared using statistical parameters, such as R2, X2, root mean square error (RMSE), mean bias error (MBE), and mean absolute error (MAE). The results showed that seed pretreatment and increasing the drying temperature led to an increase in the rate of moisture evaporation and reduced the time required for drying. Among all models, the Avhad and Marchetti model provided higher R2 values of 0.9994 and 0.9991 for local and hybrid mango at 313 K, and 0.9977, and 0.9970 for local and hybrid crushed mango seeds at 353 K and 313 K, respectively; hence, it showed the best performance. The activation energy (Ea) showed a slight differences for both varieties of mango seed and among pretreatments in all mathematical models. The mean Ea values for local and hybrid mango seeds were 41.18 kJ mol−1 and 46.21 kJ mol−1, respectively. For whole and crushed local and hybrid mango varieties, the mean Ea values were 31.37 kJ mol−1, 40.80 kJ mol−1, 50.99 kJ mol−1, and 51.61 kJ mol−1. The likely reason for this variation might be differences in variety, chemical composition, growing conditions, and cellular structure of the seed varieties.

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Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Cited by 23 publications

References 67 publications

Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Drying kinetics and mathematical modeling of seeds of two mango varieties at different temperatures and with different pretreatments

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