Experimental studies for thin layer model validation and microwave drying characteristics of beetroot considering energy optimization

Ahmed, Mukhtar; Faisal, M.; Laskar, Abdullah; Abdullah, Anas; Shahadat, Mohammad; Umar, Khalid; Kamyab, Hesam; Ubaidullah, Mohd; Pandit, Bidhan; Prakash, Chander; Yusuf, Mohammad

doi:10.1016/j.fuel.2023.128345

Cited by 13 publications

(1 citation statement)

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“…The unit energy consumption is a measure of the energy consumed by the equipment and enables the evaluation of the equipment’s energy efficiency and potential for energy savings [ 39 ]. The unit energy consumption of IR-HAD (a) and HAD (b) for yam slices at different temperatures is shown in Figure 7 .…”

Section: Results and Analysismentioning

confidence: 99%

Effect of Combined Infrared Hot Air Drying on Yam Slices: Drying Kinetics, Energy Consumption, Microstructure, and Nutrient Composition

Zhang

Zheng

Xiao

et al. 2023

Foods

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Using hot air drying (HAD) and combined infrared hot air drying (IR-HAD) test devices, the drying kinetics, unit energy consumption, color difference values, rehydration rate, microstructure, and changes in polysaccharide and allantoin contents of yam slices were examined at various temperatures (50 °C, 55 °C, 60 °C, 65 °C, and 70 °C). The findings demonstrated that each of the aforementioned parameters was significantly impacted by the drying temperature. IR-HAD dries quicker and takes less time to dry than HAD. The Deff of IR-HAD is higher than that of HAD at the same temperature and increases with the increase in temperature. The activation energy required for IR-HAD (26.35 kJ/mol) is lower than that required for HAD (32.53 kJ/mol). HAD uses more energy per unit than IR-HAD by a factor of greater than 1.3. Yam slices treated with IR-HAD had higher microscopic porosity, better rehydration, lower color difference values, and higher polysaccharide and allantoin levels than HAD-treated yam slices. The IR-HAD at 60 °C had the greatest comprehensive rating after a thorough analysis of the dried yam slices using the coefficient of variation method. Three statistical indicators were used to evaluate six thin-layer drying models, and the Weibull model was most applicable to describe the variation of drying characteristics of yam slices.

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Section: Results and Analysismentioning

confidence: 99%