Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds

Zambra, Carlos E.; Hernández, Diógenes; Reyes, Hugo Mario; Riveros, Nicole; Mondaca, Roberto Lemus

doi:10.3389/fsufs.2021.641858

Cited by 9 publications

(5 citation statements)

References 29 publications

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“…This is consistent with work by Calín-Sánchez et al [ 45 ]. Considering the data shown in Figure 2 and Table 3 , it can be concluded that with shorter time required to reduce moisture content to 5%, the energy consumption decreased, which is consistent with previous studies by Zambra et al [ 46 ] and Amado et al [ 47 ].…”

Section: Resultssupporting

confidence: 90%

Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples

2021

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Background: Filtration of osmotic solution affects selective penetration during osmotic dehydration (OD), and after drying is finished, this can influence the chemical composition of the material, which is also modified by OD. Methods: Osmotic dehydration was carried out in filtrated and non-filtrated concentrated chokeberry juice with the addition of mint infusion. Then, this underwent convective drying, vacuum-microwave drying and combined convective pre-drying, followed by vacuum-microwave finishing drying. Drying kinetics were presented and mathematical models were selected. The specific energy consumption for each drying method was calculated and the energy efficiency was determined. Results and Discussion: The study revealed that filtration of osmotic solution did not have significant effect on drying kinetics; however, it affected selective penetration during OD. The highest specific energy consumption was obtained for the samples treated by convective drying (CD) (around 170 kJ·g−1 fresh weight (fw)) and the lowest for the samples treated by vacuum-microwave drying (VMD) (around 30 kJ·g−1 fw), which is due to the differences in the time of drying and when these methods are applied. Conclusions: Filtration of the osmotic solution can be used to obtain the desired material after drying and the VMD method is the most appropriate considering both phenolic acid content and the energy aspect of drying.

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Section: Resultssupporting

confidence: 90%

Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples

2021

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“…At a higher temperature (70 • C), the relative change ranged from 36% (for CU) to 371% (for CMU). This aligns with earlier findings by Wiset et al [46] on cherry tomatoes, Md Salim et al [47] on broccoli stalks, and Zambra et al [43] on Kageneckia oblonga leaves.…”

Section: Drying Parameters and Specific Energy Consumptionsupporting

confidence: 92%

“…During this stage, the diffusion of moisture within the material primarily dictates the drying rate, which continually decreases throughout the drying process. This explains the low efficiency of convection drying and corroborates the findings of previous researchers [42][43][44]. The increase in the drying rate of the hybrid programs was highly dependent on the type of reinforcement used and the air temperature.…”

Section: Drying Parameters and Specific Energy Consumptionsupporting

confidence: 90%

An Investigation of the Use of Microwaves and Airborne Ultrasound in the Convective Drying of Kale: Process Efficiency and Product Characteristics

Mierzwa,

Szadzińska

2023

Sustainability

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This study evaluated different hybrid drying modes, combining traditional convective drying with microwave radiation and airborne ultrasound for the dehydration of green leafy vegetables. The central composite design method was used to analyze the impact of microwave and ultrasonic waves on kinetics, energy consumption, and various quality parameters, like color, ascorbic acid, polyphenol, carotenoid, and chlorophyll content in Brassica oleracea, var. acephala. The results of the applied experimental design, i.e., the surface response methodology, showed that the application of microwaves and ultrasound decreased the drying time considerably and enhanced the moisture evaporation from the kale leaves, significantly improving the drying rate and energy efficiency. The drying rate increase demonstrated varying results with changes in air temperature. Specifically, ultrasound resulted in a 69–100% increase, microwaves in a 430–698% increase, and a combination of ultrasound and microwaves in a 463–950% increase at 70 and 50 °C, respectively. Specific energy consumption decreased by 42–51% for ultrasound, 80–87% for microwaves, and 82–90% for ultrasound and microwaves at 70 and 50 °C, respectively. The drying parameters were also found to be better at a higher temperature, but the increase in the drying rate caused by microwaves and ultrasound was notably lower. Moreover, the analysis of the key kinetic parameters and material qualities led to the conclusion that the synergistic action of microwave- and ultrasound-assisted convection contributes to better drying effectiveness and product quality, demonstrating greater retention of vitamin C, phenolics, and natural dyes of up to 90%.

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“…As a result of the high MC of the leaves during the early drying stage, increased microwave power absorption led to higher DR because more moisture was diffused to the surface. As the amount of MC in the leaves gradually diminishes, less microwave energy is absorbed, which causes the DR to fall (Zambra et al, 2021). Figure 2 shows that the DR decreases sharply as the microwave power increases.…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and quality attributes analysis of moringa (Moringa oleifera) leaves under distinct drying methods

Kumar,

Rout

et al. 2024

J Food Process Engineering

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The present work aimed to analyze the drying kinetics and color degradation of moringa leaves in selected drying methods. Also, quantitatively analyze the retention of phytochemicals and antioxidant capacity. Moringa leaves were dried using three methods, namely, freeze‐drying (−42 ± 2°C, 0.024 ± 0.001 mbar), microwave drying (200, 400, and 600 W), and hot air oven drying (55, 65, and 75°C). Drying kinetics revealed that the drying of moringa leaves occurred in the falling rate period, which means the diffusion process controlled the moisture removal from leaves. The color degradation was most minor in freeze‐dried leaves, followed by microwave‐dried leaves at 200 W. The value of total phenolic content was found maximum (57.42 ± 2.49 mg GAE/g dm) under microwave drying at 200 W, while the same was found least in quantity (24.62 ± 1.10 mg GAE/g dm) for samples dried under hot air oven drying at 65°C. A similar pattern was observed for total flavonoid content. The antioxidant capacity of the samples dried in the freeze dryer was highest at 5.94 ± 0.25 mg GAE/g dm. This research revealed that microwave drying at 200 W is best regarding the overall quality attributes of moringa leaves.Practical ApplicationsDrying is one of the essential processes in the food industry, for example, drying is crucial for the production of herbal medicines, nutritional supplements and extracts, leaf‐based culinary ingredients, aroma and essential oils, natural dyes and pigments, etc. It is used to increase the shelf‐life of agricultural produce; it facilitates the transportation and storage of food products. This paper may help in the selection of the drying method and condition for leaves drying to have desired characteristics in the final product like color, bioactive compounds, or antioxidant properties; May help in the trade‐off among quality, time, and cost of the production. Moreover, it may be helpful in the designing of the multi‐mode dryer which may produce superior quality products with great energy efficiency in less time. Which further facilitates the manufacturing of nutritionally rich food products.

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Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds

Cited by 9 publications

References 29 publications

Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples

Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples

An Investigation of the Use of Microwaves and Airborne Ultrasound in the Convective Drying of Kale: Process Efficiency and Product Characteristics

Drying kinetics and quality attributes analysis of moringa (Moringa oleifera) leaves under distinct drying methods

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