Mathematical model for intermittent microwave convective drying of food materials

Kumar, Chandan; Joardder, Mohammad Uzzal Hossain; Farrell, Troy; Millar, Graeme J.; Karim, Azharul

doi:10.1080/07373937.2015.1087408

Cited by 116 publications

(52 citation statements)

References 45 publications

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“…41 The spectrum of CNC showed characteristic absorption bands at around 2900 cm À1 , 3000 cm À1 and 1430 cm À1 , which belong to C-H stretching, O-H stretching and CH 2 scissoring band, respectively. 42 A higher absorption from 3600 cm À1 to 3200 cm À1 appeared in the spectrum of SA/Ge/CNC scaffold, which suggested an increase of hydrogen bonds resulting from the interaction between SA/Ge backbone and CNC. 36 The results of FTIR indicated the presence of CNC in the hybrid scaffold as wells as the interaction between them.…”

Section: Morphology and Chemical Evaluation Of Cnc And Sa/ge/ Cnc Scamentioning

confidence: 94%

Hybrid cellulose nanocrystal/alginate/gelatin scaffold with improved mechanical properties and guided wound healing

Shan

et al. 2019

RSC Adv.

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Section: Morphology and Chemical Evaluation Of Cnc And Sa/ge/ Cnc Scamentioning

confidence: 94%

Hybrid cellulose nanocrystal/alginate/gelatin scaffold with improved mechanical properties and guided wound healing

Shan

et al. 2019

RSC Adv.

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“…It is based on the assumption that any continuous quantity such as moisture content can be approximated by a discrete model composed of a set of piecewise continuous functions defined over a finite number of sub‐domains or elements (Segerlind, ). In recent past few researchers have developed the FE based heat and mass transfer model during drying of food products such as for prunes (Sabarez, ), banana (Kumar et al, ), yam (Ju et al, ), and apple (Rahman, Kumar, Joardder, & Karim, ). However, Janjai et al () developed a two‐dimensional FE model based purely on mass transfer, neglecting heat transfer and its effect on drying, to simulate moisture diffusion in mango.…”

Section: Introductionmentioning

confidence: 99%

Modeling and simulation of moisture transfer during solar drying of carrot slices

Mahapatra

Tripathy

2018

J Food Process Engineering

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Carrot slices of 0.03 m diameter and 0.005 m thickness were dried in direct, indirect and mixed mode type natural convection solar dryers. Thin layer drying behavior of carrot slices was studied using 10 empirical and semi‐empirical mathematical models. Wang and Singh model described the drying behavior of carrot accurately with maximum values of coefficient of determination (R2) and minimum reduced chi‐square (χ2), and root mean square error (RMSE). The effective diffusivity (Deff) and convective mass transfer coefficient (hm) of carrot slices ranged from 2.59 × 10−8−6.36 × 10−8 m2/s and 3.15 × 10−7 to 4.28 × 10−7 m/s, respectively, with maximum values obtained for mixed mode solar dried samples followed by direct and indirect solar dried samples. The diffusivity of carrot slices dried in direct, indirect and mixed‐mode solar dryer were expressed as a function of temperature using Arrhenius relation. Finite element model was developed using COMSOL Multiphysics software to simulate moisture ratio during drying. The developed model predicted the transient moisture migration phenomenon inside the samples precisely during the drying process. Practical applications The ever increasing worriment on climate change and growing demand for enactment of clean energy technologies in food industries is the motivation for investigating the solar drying behavior of carrot slices. It is well known that the physico‐chemical and sensorial changes during drying are very much dependent on the moisture content of food product. In this regard, proper understanding and controlling of the solar drying process by accurately predicting moisture distribution inside the product will result in superior quality dried products. Moreover, mathematical models will assist in predicting the drying behavior of food product by analyzing the influence of process parameters and will be helpful to minimize the cost of drying process and deterioration of quality attributes of the product. The use of solar dryers is a proven technology and the food industry should promote its practical applications in food processing sector.

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“…It has been successfully used to extract pectin since it avoids overheating and is better at balancing heat of samples during mass transfer processes [3]. The improved efficiency of intermittent microwave extraction compared to the continuous process is also because of efficiency of the pulsed heat supply [4]. Swamy and Muthukumarappan [5] showed that intermittent processing yielded higher pectin retrieval from banana peel compared to continuous processing microwave extraction (MAE), and is also comparable to other modern extraction techniques including supercritical fluid extraction (SFE), subcritical water extraction (SWE) and ultrasoundassisted extraction (UAE), due to its simplicity and low cost.…”

Section: Introductionmentioning

confidence: 99%

“…It has been successfully used for the extraction of pectin from the peel of fruit. Pectin consists of a backbone of α-D- (1,4) galacturonic acid (GalA) residues, which are partially esterified with methyl alcohol or acetic acid in carboxylic acid. Pectin is classified into high methoxyl and low methoxyl pectin, depending on whether its degree of esterification (DE) is greater or less than 50% [7].…”

Section: Introductionmentioning

confidence: 99%

Optimization of pressurised intermittent microwave assisted extraction of pectin from Thai soybean hulls

Sobmor¹,

Banjong²

2020

AJFAND

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Soybean (Glycine max), a major crop worldwide, is used to produce oil for cooking and for industrial purposes such as production of soy milk, soy sauce and biodiesel fuel. The hulls are mainly used as animal feed but they can be used for pectin extraction for food industries; but, the methods currently used for extraction have limited efficiency. Therefore, pressurised intermittent microwave-assisted extraction (PIMAE) was tested to extract pectin from soybean hulls from either flakes (SHF) or flakes ground into powder (SHP). Pressurised intermittent microwave-assisted extraction reduced both extraction time and solvent consumption. It also uses a by-product of a processed crop and is an environmentally friendly technology. Box-Behnken response surface design was utilized to study and optimize the effects of processing variables, which included pH from 1.5 to 2.5, pulse ratios from 1.0 to 1.51 and extraction time from 5 to 15 min on pectin yield. The degree of esterification of pectin was measured since it affects pectin's commercial value as a gelling and thickening agent. The amount of pectin extracted increased with increasing extraction time and reduced as the pH and pulse ratio increased. The conditions that resulted in the highest pectin yield were pH 2 pulse ratio 1.0 and extraction time 15 min, which gave 6.42% from SHF samples and pH 1.5, pulse ratio 1.0 and extraction time 10 min, which gave 12.09% from SHP samples. The conditions that produced the highest percentage of esterification were pH 2.5, pulse ratio 1.25 and extraction time of 5 min, which gave 80.81% for SHF and 80.59% for SHP samples. The extracted pectin contained high levels of methoxy pectin. Levels of pectin yield and degree of esterification were below the predicted theoretical values from the Box-Behnken response surface design, despite the good fit of the models, which were 0.99 R 2 for SHF and 0.98 R 2 for SHP for yields of pectin and 0.97 R 2 for SHF and 0.98 R 2 for SHP for the degree of esterification of pectin. In these optimal conditions, experimental yield correlated with predicted yields.

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Mathematical model for intermittent microwave convective drying of food materials

Cited by 116 publications

References 45 publications

Hybrid cellulose nanocrystal/alginate/gelatin scaffold with improved mechanical properties and guided wound healing

Hybrid cellulose nanocrystal/alginate/gelatin scaffold with improved mechanical properties and guided wound healing

Modeling and simulation of moisture transfer during solar drying of carrot slices

Optimization of pressurised intermittent microwave assisted extraction of pectin from Thai soybean hulls

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