Experimental and modeling investigation of mass transfer during combined infrared‐vacuum drying of Hayward kiwifruits

Aidani, E; Hadadkhodaparast, Mohammadhossein; Kashaninejad, Mahdi

doi:10.1002/fsn3.435

Cited by 20 publications

(14 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fick's second law of diffusion in Equation () (Crank, ) describes a phenomenon of liquid diffusion in the drying of food materials (Aidani et al, ; Nilnont et al, ; Muhidong et al, ; Ghosh, & Venkatachalapathy, 2014; Tolessa, Rademaker, Rademaker, & Boeckx, ; Siqueire et al, ; Deeto et al, ). The cylindrical analytical solution of Equation () was presented in Equation (), which assumes that the diffusivity of the materials is constant with a negligible reduction (Crank, ; McMinn & Magee, ; Ramachandran, Paliwal, & Cenkowski., ).

\frac{\partial M}{\partial t} = \nabla (D_{eff} (\nabla M))

MR = \frac{M_{t} - M_{e}}{M_{o} - M_{e}} = \frac{8 r^{2}}{l^{2}} {false\sum}_{i = 1}^{\infty} {false\sum}_{j = 1}^{\infty} \frac{1}{λ_{i}^{2} β_{j}^{2}} exp (- (λ_{i}^{2} + β_{j}^{2}) \frac{D_{eff} t}{r^{2}})

where D eff : the effective moisture diffusivity (m 2 /s), r : the parchment coffee radius,

l

: the length of parchment coffee (m), t : the drying time ( s ), and λ i : ith root of the Bessel function (2.405, 5.520, 8.654,...) of zero order, i = 1, 2, 3, and.

β_{j} = \frac{false(2 j - 1 false) π r}{2 l}, j = 1, 2, 3

…”

Section: Methodsmentioning

confidence: 99%

“…Fick's second law of diffusion in Equation (5) (Crank, 1975) describes a phenomenon of liquid diffusion in the drying of food materials (Aidani et al, 2016;Nilnont et al, 2012;Muhidong et al, 2013;Ghosh, & Venkatachalapathy, 2014;Tolessa, Rademaker, Rademaker, & Boeckx, 2016;Siqueire et al, 2017;Deeto et al, 2018). The cylindrical analytical solution of Equation (5) was presented in Equation (6), which assumes that the diffusivity of the materials is constant with a negligible reduction (Crank, 1975;McMinn & Magee, 1999;Ramachandran, Paliwal, & Cenkowski., 2018).…”

Section: Diffusivities Of Parchment Coffeementioning

confidence: 99%

“…Thin‐layer drying is widely used to determine the drying kinetics of crops and has been carried out in various types of dryers (Alara, Abdurahman, Mudalip, & Olalere, ; Jiang et al, ; Lee & Kim, ). Many researchers have studied and predicted the drying behavior of a product to design a dryer using thin‐layer drying mathematical modeling (Aidani, Hadedkhodaparast, & Kashaninejad, ; Akpinar, Midilli, & Bicer, ; Asiru, Raji, Igbeka, & Elemo, ; Janjai, Intawee, Kaewkiew, Sritus, & Khamvongsa, ; Mabrouk, Benali, & Oueslati, ; Mahjoorian et al, ; Mujaffar & John, ; Naderinezhad, Etesami, Najafabady, & Falavarjani, ; Younis, Abdelkarim, & El‐Abdein, ).…”

Section: Introductionmentioning

confidence: 99%

“…drying behavior of a product to design a dryer using thin-layer drying mathematical modeling (Aidani, Hadedkhodaparast, & Kashaninejad, 2016;Akpinar, Midilli, & Bicer, 2003;Asiru, Raji, Igbeka, & Elemo, 2013;Janjai, Intawee, Kaewkiew, Sritus, & Khamvongsa, 2011;Mabrouk, Benali, & Oueslati, 2012;Mahjoorian et al, 2017;Mujaffar & John, 2018;Naderinezhad, Etesami, Najafabady, & Falavarjani, 2016;Younis, Abdelkarim, & El-Abdein, 2018).…”

mentioning

confidence: 99%

See 3 more Smart Citations

Thin‐layer drying of parchment Arabica coffee by controlling temperature and relative humidity

Phitakwinai

Thepa

Nilnont

2019

Food Science & Nutrition

View full text Add to dashboard Cite

This paper presents thin‐layer drying of parchment coffee (Coffea arabica). Thin‐layer drying of parchment coffee was conducted under controlled temperatures (50°C, 60°C, and 70°C) and relative humidities (10%–30%). The temperature of the drying air was important for drying at a high temperature, which results in the rapid removal of moisture and reduced time for drying. Nine thin‐layer drying models (Newton, Page, Henderson and Pabis, logarithmic, two‐term, modified Henderson and Pabis, two‐term exponential, approximation diffusion, and modified‐Midilli) were fitted to the experimental data for parchment coffee. The drying parameters of parchment coffee were related to temperature and relative humidity. The best model was the modified‐Midilli model, which can be used to design the optimal dryer. The effective moisture diffusivity of parchment coffee drying was determined by minimizing the sum of squares of the deviations between the experimental data for the moisture content and the predicted values of thin‐layer drying. The effective moisture diffusivity as a function of the temperature at each relative humidity was expressed by the Arrhenius‐type equation.

show abstract

\frac{\partial M}{\partial t} = \nabla (D_{eff} (\nabla M))

MR = \frac{M_{t} - M_{e}}{M_{o} - M_{e}} = \frac{8 r^{2}}{l^{2}} {false\sum}_{i = 1}^{\infty} {false\sum}_{j = 1}^{\infty} \frac{1}{λ_{i}^{2} β_{j}^{2}} exp (- (λ_{i}^{2} + β_{j}^{2}) \frac{D_{eff} t}{r^{2}})

where D eff : the effective moisture diffusivity (m 2 /s), r : the parchment coffee radius,

l

: the length of parchment coffee (m), t : the drying time ( s ), and λ i : ith root of the Bessel function (2.405, 5.520, 8.654,...) of zero order, i = 1, 2, 3, and.

β_{j} = \frac{false(2 j - 1 false) π r}{2 l}, j = 1, 2, 3

…”

Section: Methodsmentioning

confidence: 99%

Section: Diffusivities Of Parchment Coffeementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Thin‐layer drying of parchment Arabica coffee by controlling temperature and relative humidity

Phitakwinai

Thepa

Nilnont

2019

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…where MRexp,i and MRpre,i are experimental and predicted dimensionless moisture ratios, respectively; N is number of observations; z is number of constants. The higher R 2 values and the lower  2 and RMSE values provide a better quality of fit [17][18][19].…”

Section: Discussionmentioning

confidence: 99%

Drying Characteristics Investigation of Black Mulberry Dried via Infrared Method

Kıpçak¹

2019

Journal of Thermal Engineering

View full text Add to dashboard Cite

In this study, the drying characteristics of black mulberry were studied by using the drying method of infrared. Infrared power levels were selected between 50 and 104 W. The obtained drying data were applied to several drying models (Aghbashlo et al., Page, Parabolic, Wang and Singh and Weibull), which gave the high the coefficient of determination (R 2 ) values. The best modelling method were selected based on the highest R 2 , and the lowest reduced chi-square (χ 2 ), and root mean square errors. Also, the effective moisture diffusivity was calculated using the Fick's second law's spherical coordinate approximation. The activation energies were calculated from the values of the effective moisture diffusivity with respect to mass over power levels. From the results it was seen that the Parabolic type of drying model best fits the data obtained with the R 2 values between 0.997849 (104 W) -0.999664 (62 W). The effective moisture values were obtained between 1.1410 -9 -3.0810 -9 m 2 /s and increased as the infrared power level increased. The activation energy was calculated as 2.015 kW/kg.

show abstract

Improvement of phytochemical and quality characteristics of Dracocephalum kotschyi by drying methods

Zamani

Bakhshi

Sahraroo

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

Medicinal and aromatic plants (MAPs) are used in pharmaceutical, food, cosmetic, and other industries as a source of secondary metabolites. Using MAPs and natural substances is one of the most important factors in ensuring human health. Dracocephalum kotschyi Boiss (locally called Badrandjboie-Dennaie or Zarrin-Giah) is a perennial aromatic plant belonging to the Lamiaceae family, native to Central Asia and Iran, where it usually grows in the highlands of Golestan,

show abstract

Experimental and modeling investigation of mass transfer during combined infrared‐vacuum drying of Hayward kiwifruits

Cited by 20 publications

References 30 publications

Thin‐layer drying of parchment Arabica coffee by controlling temperature and relative humidity

Thin‐layer drying of parchment Arabica coffee by controlling temperature and relative humidity

Drying Characteristics Investigation of Black Mulberry Dried via Infrared Method

Improvement of phytochemical and quality characteristics of Dracocephalum kotschyi by drying methods

Contact Info

Product

Resources

About