Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods

Torki-Harchegani, Mehdi; Ghanbarian, Davoud; Sadeghi, Morteza

doi:10.1007/s00231-014-1483-1

Cited by 42 publications

(38 citation statements)

References 33 publications

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“…The obtained lag factor in this study was in the range of 1.036–1.079, signifying that both internal and external resistance controlled the mass transfer of sample grains during the drying process. These lag factor values are similar to previous results for whole lemon (Torki‐Harchegani et al, ).…”

Section: Resultssupporting

confidence: 92%

Determination of drying kinetics, some physical, and antioxidant properties of papaya seeds undergoing microwave vacuum drying

Bualuang

Onwude

Uso

et al. 2019

J Food Process Engineering

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The effects of microwave power (MP, 100–600 W) on the drying kinetics, as well as the physical and antioxidant properties of papaya seeds dried under microwave vacuum drying (MVD) were investigated. The results found that moisture diffusivity increased in the order of 10−8 with an increase in MP. Shrinkage increased from 1.2 to 4.9% and bulk density decreased from 3,441 to 1,091 kg/m3, respectively, while the moisture content decreased. The antioxidant contents of all of the MVD samples were higher than those of the samples dried under ambient air ventilation. An increase in MP decreased the total phenolic content from 14.69 to 10.66 mg gallic acid equivalent per gram dry weight (DW), increased both the β‐carotene and the total flavonoid content in the ranges of 0.2–0.35 mg β‐carotene equivalent per gram DW and 20.71 to 23.51 mg catechin equivalent per gram DW, respectively. Higher values of antioxidant activity were obtained at higher MP. The results have shown that the use of novel MVD technique in appropriate conditions can improve the overall drying efficiency and enhance the total yield of antioxidant content. Practical Applications Papaya seeds have great potential for use as a source of antioxidants. However, the best novel techniques for retaining high values of antioxidant compounds, and therefore recouping value from the wasted seeds, has not been widely reported on. This study has found that combined microwave vacuum drying (MVD) is a very beneficial drying method for the preservation of antioxidant content. A better antioxidant yield from dried papaya seeds was obtained using MVD at a higher MP of 600 W. Trolox equivalent antioxidant capacity of seeds dried using MVD was 27.62% higher than the samples dried using ambient air ventilation.

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Section: Resultssupporting

confidence: 92%

Determination of drying kinetics, some physical, and antioxidant properties of papaya seeds undergoing microwave vacuum drying

Bualuang

Onwude

Uso

et al. 2019

J Food Process Engineering

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“…Higher drying temperatures increase evaporation capability of the surrounding medium of the drying object and lead to higher mass transfer rates. Some researchers have reported similar results in the literature [31,32,[34][35][36].…”

Section: Convective Mass Transfer Coefficientsupporting

confidence: 70%

Mathematical Modelling and Determination of Mass Transfer Characteristics of Celeriac Slices under Vacuum Drying

Beigi

2016

Period. Polytech. Chem. Eng.

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IntroductionDrying is an essential unit operation in a variety of industries e.g., food, pharmaceutical, chemical, plastic, timber and paper. The industries use drying equipments to eliminate moisture from the products for one or several of the reasons such as easy handling, safe preservation and longer storage, reduction in cost of transportation, desired quality, usage diversity and improved economical value [1]. Depending on the specific product attributes required, different industry sectors require different types of drying technology. Improper drying may lead to quality deterioration of product, high energy consumption, high process duration, unseasonable charges, etc. Hence, drying of high value and heat sensitive products such as food, pharmaceuticals and biological products demands special attention [2].Most dryers can be classified as direct dryers and vacuum dryers. In direct dryers, hot air at atmospheric pressure is used to supply the heat to evaporate water or other solvents from the product whereas, vacuum dryers use a reduced-pressure atmosphere to surround the product. In comparison with conventional atmospheric dryers, vacuum dryers have some unique advantages e.g., higher drying rate, lower drying temperature, higher energy efficiency and oxygen deficient processing environment [3]. Some researchers have applied vacuum dryers to dry various food materials and investigated dehydration kinetic and quality attributes of dried products [4][5][6][7].To predict drying behaviour of materials being dried, design new dryers, and control the process, mathematical modelling is widely used to simulate the drying process. The main proposed mathematical models used to describe the drying behaviour of agricultural materials are categorised as theoretical, semitheoretical and empirical models. Theoretical models are built based on the understanding the fundamental phenomena and mechanisms involved during drying process whereas the two other models are built by fitting model parameters to experimental data using multiple linear regressions. Theoretical simulations can give an explanation for phenomena occurring during the process but, they are more difficult and require substantial amount of computing time. The empirical models are derived from a direct correlation between moisture content and drying

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“…A digital balance (A&D GF600, Japan) with accuracy of ±0.01 g was positioned under the cell for mass determination (recording at 1-s intervals), and the instantaneous moisture content was computed using Eq. 1 (Torki-Harchegani, Ghanbarian, & Sadeghi, 2014;Usub et al, 2010):…”

Section: Experimental Apparatusmentioning

confidence: 99%

Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production

Darvishi

Hosainpour

Nargesi

et al. 2015

Innovative Food Science & Emerging Technologies

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Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods

Cited by 42 publications

References 33 publications

Determination of drying kinetics, some physical, and antioxidant properties of papaya seeds undergoing microwave vacuum drying

Determination of drying kinetics, some physical, and antioxidant properties of papaya seeds undergoing microwave vacuum drying

Mathematical Modelling and Determination of Mass Transfer Characteristics of Celeriac Slices under Vacuum Drying

Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production

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