Mass transfer kinetics and determination of effective diffusivity during convective dehydration of pre-osmosed carrot cubes

Singh, Balbir Singh Mahinder; Gupta, A.

doi:10.1016/j.jfoodeng.2006.01.073

Cited by 66 publications

(53 citation statements)

References 25 publications

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“…Similar results have been shown in thin-layer drying of other biomaterials, such as Asian white radish (Lee and Kim 2009), whole-fruit Chinese jujube (Fang et al 2009), and Monukka seedless grapes (Xiao et al 2010). Similar result was quoted in the case of apricot (Toğrul and Pehlivan 2003) and carrot (Prakash et al 2004;Singh and Gupta 2007). The drying rates at high temperatures were always higher than that at low temperature when the moisture ratio was the same.…”

Section: Resultssupporting

confidence: 82%

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: Resultssupporting

confidence: 82%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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“…It also appears that with sucrose solution; only the best efficiency ratio was obtained at a temperature of 50°C and immersion time of 60 min. Singh et al (2007) observed similar behavior in dehydrated carrot cube, where the dehydration in shorter time and lower temperature showed better efficiency with better value for PU/GS. With increasing time of immersion, PU tends to increase, but due to the increased rate gain solid efficiency tends to decrease (Table 3).…”

Section: Tests With the Osmotic Agentssupporting

confidence: 62%

“…The influences of concentration and composition of osmotic solution, temperature, immersion time, pretreatments, agitation, nature of food and its geometry, and solution to sample ratio on the process have been studied extensively (Singh and Gupta, 2007). The osmotic agent type affects the kinetics of water removal and the incorporation of solids.…”

Section: Introductionmentioning

confidence: 99%

Drying of carrots in slices with osmotic dehydration

Araújo¹,

Fonseca²,

Magalhães³

et al. 2014

Afr. J. Biotechnol.

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Carrot is dried for consumption in the form of slices and cubes. The objective of this work was to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heat. Pre-osmotic dehydration (temperature, immersion time and type of osmotic solution) based on the results of humidity loss, solid gain, weight reduction and efficiency ratio of pre-dehydrated carrot slices were initially defined as the best conditions for this study. The osmotic solutions used were composed of NaCl (10%) and sucrose (50° Brix) named OD1 and sucrose (50° Brix) called OD2. The experiment of pre-osmotic dehydration of carrot slices in two temperature levels with complementary drying in heat with air circulation at 70°C was used. The best results were obtained with the solution OD1 at 60°C with immersion time of 60 min. The osmotic pre-treatment reduced the initial humidity of carrot slices, reducing the time for the product to reach the same humidity content.

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“…13 In general, moisture diffusion is driven by gradients produced through numerous 14 mechanisms such as capillary flow (diffusion in liquid phase), migration in the adsorbed 15 layer, vapour-condensation and true diffusion of vapour in air (Karathanos, Villalobos, & 16 Saravacos, 1990). The drying rate, which describes the mechanisms of internal-external 17 and heat-mass transport phenomenon during drying, strongly depends on drying method 18 and air conditions such as temperature, relative humidity and air velocity (Lahsasni, 19 Kouhila, Mahrouz, & Jaouhari, 2004). Nonetheless, Phupaichitkun, Mahayothee, 20 Waldenmaier, and Müller (2008) have found that the air velocity is not as influential of a 21 parameter in thin-layer drying of longan fruits as the temperature, and furthermore, that the airflow direction inside the drying chamber combined with unsuitable drying 1 conditions could result in inefficient drying as thin-layer models are affected by the airflow 2 mode used.…”

Section: Accepted Manuscriptmentioning

confidence: 99%