Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

Rodríguez, María Marcela; Mascheroni, Rodolfo Horacio; Quintero‐Ramos, Armando

doi:10.1515/ijfe-2014-0329

Cited by 5 publications

(5 citation statements)

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“…4). For purely convective drying, drying time decreases with the increase of air temperaturebecause of the faster moisture migration through samples, and lower RH values of the drying air, which is in agreement with other studies on nectarine drying [19][20] [22]. However, when combined hot air and hot plate method was used, the drying time was influenced not only by the temperatures of the air and hot plate, but also by temperature difference between them.…”

Section: Resultsanddiscussionsupporting

confidence: 89%

“…The initial moisture content (M 0 ) of nectarine pomace was 4.63 ± 0.01 kg water per kg dry matter. Other authors have obtained similar results for initial moisture content of foodstuff [22]. The equilibrium moisture content (Me)values (Tab.…”

Section: Resultsanddiscussionsupporting

confidence: 67%

“…1). [22]. The focus of these studies was on nectarine drying with Microwave, hot air and Infrared technology, as well as combination of them.The influence of the temperature, sample thickness was studied.…”

Section: Introductionmentioning

confidence: 99%

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Kinetic parameters identification of conductive enhanced hot air drying process of food waste

et al. 2021

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The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal of this investigation is to determine drying characteristics of nectarine pomace as a waste from food industry. The measurements were performed in an experimental dryer by combined conductive-convective drying method with disk-shaped samples of 5, 7 and 10mm thickness and 100 mm in diameter at the air temperatures of 30, 40, 50, 60 and 70oC, hot plate temperatures of 50, 60 an 70oC and air velocity of 1.5 m/s. The drying curves were compared to a few semi-theoretical mathematical models. The Logarithmic model showed the best correspondence. On the basis of experiments, it is determined that the drying process takes place in a falling rate period and it is accepted that the main mechanism of moisture removal is diffusion. The effective coefficient of diffusion was determined using experimental results by calculating the slope of the drying curves. Drying time and equilibrium moisture are determined for each experiment. Analysis of drying curves showed that the conductive-enhanced drying method reduces drying times and increases the diffusivity coefficient. The character of drying rate curves for conductive-enhanced drying was analyzed and compared with pure convective drying of nectarine pomace. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 451-03-68/2020-14/200105]

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Section: Resultsanddiscussionsupporting

confidence: 89%

Section: Resultsanddiscussionsupporting

confidence: 67%

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Kinetic parameters identification of conductive enhanced hot air drying process of food waste

et al. 2021

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“…Rodriguez et al [32] osmo-dehydrated nectarines for 2 h (with an initial WC of 4.602 g/g d.m.) in a 40% concentrated sorbitol and glucose solutions.…”

Section: Resultsmentioning

confidence: 99%

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

Cichowska

Figiel

Stasiak-Różańska

et al. 2019

Foods

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The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter—true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg’s, Kelvin–Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg’s model can be satisfactorily supplemented by Kelvin–Voigt and Burgers model for better prediction of OD within the particular periods of the process.

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“…In recent research, Rodriguez et al [ 22 ] dehydrated nectarines for 2 h (with an initial WC of 4.602 g/g d.m. ), in a 60% solution concentration of sorbitol to achieve a reduction of WC to a value of 1.903 ± 0.779 g/g d.m., whereas a 40% solution concentration of glucose resulted in poor reduction of WC values.…”

Section: Resultsmentioning

confidence: 99%

Efficiency of Osmotic Dehydration of Apples in Polyols Solutions

et al. 2018

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The present study aimed to evaluate the influence of selected compounds from the polyol group, as well as other saccharides, on the osmotic dehydration process of apples. The following alternative solutions were examined: erythritol, xylitol, maltitol, inulin and oligofructose. Efficiency of the osmotic dehydration process was evaluated based on the kinetics of the process, and through comparison of the results obtained during the application of a sucrose solution. This innovative research utilizes alternative solutions in osmotic pretreatment, which until now, have not been commonly used in fruit processing by researchers worldwide. Results indicate that erythritol and xylitol show stronger or similar efficiency to sucrose; however, the use of inulin, as well as oligofructose, was not satisfactory due to the insufficient, small osmotic driving forces of the process, and the low values of mass transfer parameters.

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Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

Cited by 5 publications

References 58 publications

Kinetic parameters identification of conductive enhanced hot air drying process of food waste

Kinetic parameters identification of conductive enhanced hot air drying process of food waste

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

Efficiency of Osmotic Dehydration of Apples in Polyols Solutions

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