Influence of processing parameters on the drying of spice paprika

Ramesh, M.N.; Wolf, William A.; Tevini, D.; Jung, Gwang-Pil

doi:10.1016/s0260-8774(00)00185-0

Cited by 154 publications

(102 citation statements)

References 30 publications

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“…The moisture and/or vapor migration during this period is controlled by diffusion. The moisture diffusivity for an infinite slab was calculated by using the following equation (Crank 1975;Ramesh et al 2001;Sacilik and Unal 2005;:…”

Section: Methodsmentioning

confidence: 99%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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The thin-layer vacuum drying behavior of Zizyphus jujuba Miller slices was experimentally investigated at the temperature of 50, 60, and 70°C and the mathematical models were used to fit the thin-layer vacuum drying of Z. jujuba slices. The increase in drying air temperature resulted in a decrease in drying time. The drying rate was found to increase with temperature, thereby reducing the total drying time. It was found that Z. jujuba slices with thickness of 4 mm would be dried up to 0.08 kg water/kg dry matter in the range of 180-600 min in the vacuum dryer at the studied temperature range from 70 to 50°C. The Midilli et al. model was selected as the most appropriate model to describe the thin-layer drying of Z. jujuba slices. The diffusivity coefficient increased linearly over the temperature range from 1.47×10 −10 to 3.27×10 −10 m 2 /s, as obtained using Fick's second law. The temperature dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be 36.76 kJ/mol.

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Section: Methodsmentioning

confidence: 99%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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“…(1) can be considered. This simplification has no negative effect on the final answer (Ramesh et al 2001):…”

Section: Modelingmentioning

confidence: 99%

Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

Chayjan¹,

Salari²,

Shadidi³

2012

Res. Agric. Eng.

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Amiri Chayjan R., Salari K., Shadidi B., 2012. Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions. Res. Agr. Eng., 58: 73-82.Thin layer drying properties of high moisture garlic sheets under semi fluidized and fluidized bed conditions with high initial moisture content (about 154.26% d.b.) were studied. Air temperatures of 50, 60, 70 and 80°C were applied to garlic samples. Among the applied models, Page model was the best to predict the thin layer drying behavior of garlic sheets. Using this model, correlation coefficient (R 2 ) was high for all drying cases. The computed values of D eff were between 3.38 × 10 -10 and 2.54 × 10 -9 m 2 /s during the falling rate drying. Values of D eff for garlic sheets were also increased with increasing in input air temperature. Activation energy values were varied between 51.32 and 60.58 kJ/mol for 50 to 80°C, respectively. The specific energy consumption (SEC) for garlic specimens was placed in the range of 0.316 × 10 6 and 0.979 × 10 6 kJ/kg from 50 to 80°C, respectively. An increase in air temperature caused decrease in SEC value. Application of semi fluidized bed convective drying with temperature between 50 and 60°C was suitable to produce dried garlic.

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“…been supported by various researchers, among them Pal and Chakraverty (1997), when they studied the thin layer of drying mushrooms, and Ramesh et al (2001), in the study of the effects of the process parameters in drying paprika. Table 2 presents the parameters of the equations applied to the experimental data obtained in the drying process of coriander leaves, with and without blanching.…”

Section: Drying Curves Assessmentmentioning

confidence: 99%

DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

Silva

Almeida

Lima

et al. 2008

Ciencia y Tecnologia Alimentaria

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The drying kinetics of coriander leaves and stems, with or without blanching, was studied at several temperatures (50, 60, 70, and 80 °C) at constant air velocity (1.5 m s -1 ) in a fixed-bed dryer. Three drying models, Henderson and Pabis, Midilli et al., and the Logarithmic, were fitted to the experimental data. According to the results obtained, it was verified that the increase in the temperature of drying air, increases the drying rate of the coriander leaf and stem. Blanching used as a pre-treatment favors the increase in the drying rate of the stem. The Midilli et al. drying model was found to satisfactorily describe the air-drying curves of coriander leaves and stems. ResumenLa cinética del secado de las hojas y tallos de cilantro, con o sin escaldado, se estudió a diferentes temperaturas (50, 60, 70 y 80 °C) con velocidad constante del aire (1,5 m s -1 ) en un secador de lecho fijo. Tres modelos matemáticos: Pabis y Henderson, Midilli et al., y el logarítmico, se ajustaron a los datos experimentales. De acuerdo a los resultados obtenidos, se comprobó que el aumento de la temperatura del aire de secado, aumentó la velocidad de secado de la hoja y tallo de cilantro. El escaldado utilizado como pre-tratamiento, favorece el aumento en la velocidad de secado del tallo. El modelo matemático de Midilli et al. presentó mejor ajuste para los datos experimetales.

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Influence of processing parameters on the drying of spice paprika

Cited by 154 publications

References 30 publications

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

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