Experimental investigation and mathematical modeling of drying of green tea leaves in a multi-tray cabinet dryer

Shomali, Abbas; Souraki, Behrooz Abbasi

doi:10.1007/s00231-019-02662-6

Cited by 18 publications

(3 citation statements)

References 31 publications

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“…Comparable trend on the properties of drying has been stated by prior studies in using tray dryer for green herbs, for example, M. oleifera leaves, mint leaves, white mulberry leaves, curry leaves and green tea leaves [10,18,19,20,21]. Earlier research on the drying of M. oleifera leaves using conventional drying technique by Ali et al, [7] showed around 8, 5.75 and 2 hours at 40, 50 and 60°C in an oven dryer which is more slower drying time contrasted to this research.…”

Section: Moisture Content and Water Activitymentioning

confidence: 78%

Drying Behavior of Moringa Oleifera Leaves using Tray Dryer

Samad

Jusoh

Yunus

et al. 2023

ARFMTS

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Moringa oleifera leaves have been dried in a tray drier to investigate the drying behaviors of Moringa oleifera leaves at three different temperatures for their moisture content, color, iron and protein content, as well as total phenolic content. Three levels of temperatures were chosen varying from 50, 60 and 70 °C in this study. Drying time reduced significantly with the rise in temperature. The final moisture content of dried leaves at 50, 60 and 70 °C was 4.89, 4.79, and 4.59 % and reached equilibrium moisture content at 4, 2, and 1.5 hours. For the water activity, all the dried leaves give a low amount of water activity from 0.0912 to 0.1838 at 70 - 50 °C where the higher the temperature the lower the water activity. This indicates that the lower the temperature, the slower the drying time required to decrease moisture content to below 5 % and a smaller amount of water activity. This ability to preserve its taste and nourishment. For the color changes, the value for greenness (-a) has no significant difference but notable differences were detected between the color parameters of fresh and dried leaves for whiteness L value and yellowness b. This shows that drying under a tray dryer has the same color as the fresh M. oleifera leaves. There was no notable difference in the value for protein but a significant difference (P<0.05) in the value for iron contents of the fresh and dried leaves. The total phenolic content (TPC) obtained from this study was 46.97 - 55.78 mg GAE/g FW for drying at 50 to 70 °C. Results from this study discover a great option for large-scale drying using method.

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Section: Moisture Content and Water Activitymentioning

confidence: 78%

Drying Behavior of Moringa Oleifera Leaves using Tray Dryer

Samad

Jusoh

Yunus

et al. 2023

ARFMTS

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“…Mathematical modeling in drying Banana Sale using a tray dryer serves several crucial functions that aid in understanding and optimizing the drying process (Shomali & Abbasi Souraki, 2019). Table 1 shows the results of the analysis of the constant values of each model.…”

Section: B Newton Modelmentioning

confidence: 99%

Evaluation of Banana Sale Drying Performance Using a Tray Dryer with Mathematics Modeling

Prastika,

Kamil,

Muharja

et al. 2024

EDUFORTECH

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The drying process of Banana Sale involves two mathematical modeling approaches: the Newton model and the Henderson-Pabis model. The bananas are sliced and dried for 220 minutes at a temperature of 60°C with a drying rate of 4.5 m/s, and observations are made every 20 minutes. The research includes the analysis of moisture content, texture, and mass changes in banana chips. The modeling using the Newton and Henderson-Pabis models shows significant results. The drying rate coefficient (k) in both models is 0.00335, and the R2 values for both models are 0.98961 and 0.98967. These results indicate that both models are theoretically suitable for explaining the banana chips drying process, providing essential insights for understanding and optimizing this process.

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“…Sehingga mesin pengering menjadi solusi karena dapat memberikan hasil yang lebih baik dan prosesnya juga dapat dikontrol. (Shomali & Abbasi Souraki, 2019).…”

Section: Pendahuluanunclassified

Model Matematis Prediksi Laju Pengeringan Manisan Pepaya pada Alat Pengering Tipe Rak

Murad¹,

Sukmawaty²,

Sumarsono³

et al. 2021

Teknotan

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Pengeringan secara konvensional masih banyak kekurangan, salah satunya sangat tergantung dengan cuaca. Sehingga perlu dilakukan suatu penanganan alternatif yaitu dengan menggunakan alat pengering mekanis menggunakan tambahan panas dan memerlukan energi untuk memanaskan bahan dan menguapkam air yaitu dengan menggunkan alat pengering seperti alat pengering tipe rak. Penelitian ini fokus pada penentuan konstanta laju pengeringan manisan pepaya baik hasil eksperimen ataupun prediksi menggunakan pengering tipe rak yang diberikan blower. Variabel yang digunakan adalah kecepatan aliran udara blower 3.43 m/detik dan 4.55 m/detik. Diperoleh hasil bahwa konstanta laju pengeringan prediksi memiliki nilai determinansi mencapai lebih dari 90% dengan nilai RMSE sangat kecil, masing-masing 0.065 dan 0.125. Penggunaan kecepatan aliran udara tidak terlalu mempengaruhi nilai konstanta laju pengeringan.

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Experimental investigation and mathematical modeling of drying of green tea leaves in a multi-tray cabinet dryer

Cited by 18 publications

References 31 publications

Drying Behavior of Moringa Oleifera Leaves using Tray Dryer

Drying Behavior of Moringa Oleifera Leaves using Tray Dryer

Evaluation of Banana Sale Drying Performance Using a Tray Dryer with Mathematics Modeling

Model Matematis Prediksi Laju Pengeringan Manisan Pepaya pada Alat Pengering Tipe Rak

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