Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices

Kumar, Deepak; Tarafdar, Ayon; Kumar, Yogesh; Badgujar, Prarabdh C.

doi:10.1111/jfpe.13087

Cited by 33 publications

(17 citation statements)

References 32 publications

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“…Major peaks were identified at υ = 3263, 2900, 1743 cm −1 , 1500–1700 cm −1 , 1415, 1254 cm −1 and 900–1100 cm −1 . Peaks in the υ range of 3000–3500 cm −1 correspond to OH stretching, which could be due to H‐bonded OH groups or phenolic compounds 22 . As the peaks in this range are not too broad for samples without pretreatment, carboxylic acids can be ruled out.…”

Section: Resultsmentioning

confidence: 99%

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Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

et al. 2020

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BACKGROUND Papaya fruit is highly nutritive, but very fragile, and thus has a limited shelf life. Drying is essential to preserve it for longer durations. In this work, osmotic dehydration (OD) with and without ultrasound (US) was applied to papaya slices as a pretreatment in conjugation with vacuum (VD) and convective air drying (AD). Drying was carried out in a novel dryer. Moisture content, drying time, water activity, total color change, total phenolic content, radical scavenging activity, texture, and Fourier‐transform infrared (FTIR) spectrums were evaluated for fresh and dried papaya slices. RESULTS It was observed that US‐assisted osmotic dehydration (USOD) followed by VD had the lowest drying time with highest retention of phenols and antioxidants as compared to other drying techniques. Higher phenols and antioxidants in US‐pretreated samples were attributed to the release of trapped intra‐cellular polyphenols by cavitation. However, the color characteristics and texture of OD pretreatment followed by convective AD slices were found to be better. Color retention could be due to carotenoid preservation, which would be degraded in other treatments, whereas lower brittleness was associated with lower pectin. Infrared spectroscopy confirmed the retention of phytochemicals and antioxidants in dried papaya slices that were subjected to pretreatment. Conclusion Pretreatment before drying enhances the end product quality of dried papaya slices. The results of this study highlight that USOD‐VD is effective for nutrition preservation while OD‐AD is suitable for preserving physical characteristics. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

“…The color characteristics of the dried samples were estimated in Commission Internationale de I'Eclairage (CIE) color space using a handheld digital colorimeter (Konika Minolta Chroma‐400, Japan) as per the protocol defined by Kumar et al 22 . The equipment was calibrated before measurement.…”

Section: Methodsmentioning

confidence: 99%

Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

et al. 2020

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“…The values of D eff were also found to decrease as the drying temperature levels were decreased. This could be due to the fact that when samples were dried at higher temperatures, increased heating energy would increase the activity of water molecules leading to higher moisture diffusivity (Kumar et al., 2019a). Higher drying temperatures during drying have also shown to increase the moisture diffusivity in rosemary leaves (Mghazli et al., 2017) and Monukka seedless grapes (Xiao et al., 2010).…”

Section: Resultsmentioning

confidence: 99%

“…It describes the relationship between the temperature of heating medium and effective moisture diffusivity of C. roseus leaves. The activation energy required for the removal of moisture from the leaves was calculated by employing Equations 8 and 9 (Kumar et al., 2019a; Zhao et al., 2019).

D = D_{o} \exp (‐ \frac{E_{a}}{R (T + 273.15)}) false(for tray drying false)

D = D_{o} \exp (‐ \frac{E_{a} M}{P}) false(for microwave drying false)

…”

Section: Methodsmentioning

confidence: 99%

Thin‐layer drying of sadabahar ( Catharanthus roseus ) leaves using different drying techniques and fate of bioactive compounds

Kasara

Babar

Tarafdar

et al. 2020

J. Food Process. Preserv.

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Drying of Catharanthus roseus leaves offer easy utilization of its powder for medicinal purposes but is challenging due to temperature sensitivity of its bioactive constituents. In this work, C. roseus leaves were subjected to three economic drying techniques: solar, tray (40, 50, 60°C) and, microwave (450, 600, 900 W) to identify the best drying condition for retention of bioactives of C. roseus leaves. Semi‐empirical models that best defined the drying conditions were identified. Results revealed lowest moisture content (~1.2% d.b.), drying time (4–8 min) and activation energy (36.92 kJ/mol) with high moisture diffusivity (~10−9 m2/s) for microwave drying. For retention of bioactives, solar drying in natural convection mode performed well and may serve as a low‐cost drying strategy. However, leaves dried at 600 W microwave power showed higher antioxidants (152 mg TE/g), phenols (11.28 mg GAE/g), and flavonoids (59.69 mg/QE g) and is recommended for drying of C. roseus leaves. Practical application Identification of suitable drying method and conditions for the production of Catharanthus roseus leaf powder can promote its large scale manufacturing while retaining its innate bioactive compounds. Addition of the said powder or its extract in neutraceutical, pharmaceutical formulations, and in oncological ailments can enhance health benefits as these leaves contain essential polyphenols and important dimeric alkaloids like vincristine and vinblastin etc. Optimum C. roseus processing conditions especially for solar and microwave drying can help farmers in producing value added medicinal food products at the field level for generation of additional revenue at lower process cost.

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“…From Fu et al (2015), κ = 2.38 × 10 −2 + 7.12 × 10 −4 T f ( C) W/m/K and ν = 1.34 × 10 −5 + 8.78 × 10 −8 T f ( C) (Braun, Bansal, & Groll, 2002;D. Kumar, Tarafdar, Kumar, & Badgujar, 2019).…”

Section: Convective Heat and Mass Transfermentioning

confidence: 99%

Heat and mass transport analysis of the drying of freshwater fishes by a forced convective air‐dryer

Khan

Moradipour

Obeidullah

et al. 2020

J Food Process Engineering

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The drying behavior of different freshwater fishes (with/without scales) is investigated using a simple convective heated air dryer. Drying processes are analyzed to study the kinetics of drying, shrinkage dependent variable effective diffusivity, convective heat and mass transport, and the energy aspect of drying. Among the drying kinetic models, Hasibuan–Daud and Haghi–Angiz‐I models produce the best fit for fishes with scales and Hii model produces the best fit for fish without scales. Diffusion analysis performed based on simplified solution of Fick's diffusion equation shows higher effective diffusivity for fish without scales, proving additional barrier from scales (for fish with scales) that need to be considered during dryer design. Calculated instantaneous heat and mass transfer coefficients (different for fish with or without scales) also agree with this observation, accentuating the difference based on scales. Drying process for all fishes obeys the heat‐mass transfer correlation. Estimated parameters such as effective diffusivity (0.2–1 × 10−9 m2/s) and convective heat and mass transfer coefficients (7–14 W/m2/K and 2.8–4.5 × 10−6 m/s, respectively) can be utilized in designing different fish drying systems. Average and instantaneous total energy consumption, specific moisture extraction ratio, and specific energy consumption are evaluated in order to provide a comprehensive picture of the drying process.Practical ApplicationsFresh‐ and salt‐water fishes account for major sources of protein‐rich food for substantial parts of the population in underdeveloped and developing nations. To circumvent the wastage associated with microbial contaminations during prolific seasons, fish drying has been widely employed as a way of preserving this perishable food. Convective drying of agricultural products as well as marine foods is a commonly employed drying method for food preservation. This study investigates the drying behavior of three different freshwater fishes using an in‐house constructed forced convective air dryer. The experimental drying characteristics and estimated parameters by model fitting during fish drying will be particularly applicable in the wide field of fish drying. The outcome of this study can also be utilized for more effectively designing and evaluating low‐cost convective fish dryers.

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Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices

Cited by 33 publications

References 32 publications

Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

Thin‐layer drying of sadabahar ( Catharanthus roseus ) leaves using different drying techniques and fate of bioactive compounds

Heat and mass transport analysis of the drying of freshwater fishes by a forced convective air‐dryer

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