Mathematical Modeling of Orange Seed Drying Kinetics

Rosa, Daniele Penteado; Cantú-Lozano, Denis; Luna‐Solano, Guadalupe; Polachini, Tiago Carregari; Telis‐Romero, Javier

doi:10.1590/s1413-70542015000300011

Cited by 36 publications

(17 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This implies that the higher the drying air temperature, the higher is the rate at which water is removed from the product. This behavior was consistent with those of several other studies previously conducted on grain drying (Costa et al, 2011;Keneni;Hvoslef-Eide;Marchetti, 2019;Rosa et al, 2015;Resende;Chaves, 2012).…”

Section: Resultssupporting

confidence: 92%

Drying kinetics and effective diffusion of buckwheat grains

et al. 2020

View full text Add to dashboard Cite

Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the experimentally obtained data. Model selection was based on the Gauss-Newton non-linear regression method and was complemented by Akaike Information Criterion and Schwarz’s Bayesian Information Criterion. It was concluded that the drying rate increased with an increase in temperature and decreased with an increase in drying time. It is recommended to use the Midilli model to represent the drying kinetics of buckwheat grains at the temperatures of 40, 60, and 70 °C, while the Approximation of diffusion model is recommended for the temperatures of 50 and 80 °C. The magnitudes of effective diffusion coefficients ranged from 1.8990 × 10-11 m2 s-1 to 17.8831 × 10-11 m2 s-1. The activation energy required to initiate the drying process was determined to be 49.75 kJ mol-1.

show abstract

Section: Resultssupporting

confidence: 92%

Drying kinetics and effective diffusion of buckwheat grains

et al. 2020

View full text Add to dashboard Cite

show abstract

“…3 and 4. As it can be observed, the constant rate-drying period do not appear clearly in drying curves which is similar with those reported in literature: orange seeds by Rosa et al [5] and grapefruit seeds by Cantu-Lozano et al [6] . The absence of a clearly constant rate period is due to the difficulty of the capillary migration of water from the wet heart to the rigid surfaces of prickly pear seeds.…”

Section: Experimental Drying Curvessupporting

confidence: 91%

Drying parameters influence on ‘Ameclyae’ Opuntia ficus prickly pear oil quality

Desmorieux

Hassini²

2018

Proceedings of 21th International Drying Symposium

View full text Add to dashboard Cite

The aim of this work is to study the effects of drying conditions on the quality of extracted pricly pear seed oil, specifically α-tocopherol content. Drying experiments were carried on following a full 23 factorial design using a vertical drying tunnel. The temperature range was 45 to 70°C, relative humidity range was 15 - 30% and air velocity was 1 and 2 m/s. The Midilli-Kucuk model was found with satisfaction describing the seed air drying curves with a correlation coefficient of 0.999 and a standard error of 0.01. For each drying condition, the extraction of fixed oil seeds was performed at cold using mechanical pressing method. The oil quality was evaluated on the basis of the a-tocopherol content. The a-tocopherol was identified and quantified by high-performance liquid chromatography (HPLC-UV). According to the experimental results, it was found that convective drying of thin layer of seeds at soft air conditions, drying temperature of 45°C, relative humidity of 15% and air velocity of 1m/s give the optimal quality of extracted oil in terms of a-tocopherol content.Keywords: prickly pear seeds; convective drying; semi-empirical modeling; a-tocopherol seed oil; optimization.

show abstract

“…It can be seen that the moisture ratio reduced exponentially as the drying time increased but indicates no constant rate in the drying. This was similar to the reported results from other herbs and food materials, showing a rapid moisture removal in the initial stage that later decreased with the drying time [44,45]. This continuous decrease in the moisture ratio, as the processing time elapsed, is an indicative factor that the diffusion mechanism has governed the internal mass transfer [46].…”

Section: Drying Curvesupporting

confidence: 90%

Effect of Drying on Lettuce Leaves Using Indirect Solar Dryer Assisted with Photovoltaic Cells and Thermal Energy Storage

2020

View full text Add to dashboard Cite

The thin layer drying behavior of lettuce leaves was investigated using an indirect pilot solar dryer with thermal energy storage in water, equipped with solar collectors and photovoltaic cells. The drying procedure consisted of shredded lettuce leaves, temperature ≤ 52 °C, airspeed, 1.0 m∙s−1, and process time ~10.0 h. Fifteen drying models were adjusted to the experimental data obtained; three models with maximum values of coefficient of determination (R2)—Page, Midilli, and Kucuk, and Weibull Distribution, whose values of R2 ≥ 0.998, and other statistical parameters, χ2, SSE, and RMSE values closer to zero were chosen. The initial browning index BI = 120.5 ± 0.7 decreased compared to the dry sample BI = 78.99 ± 0.5, with chromatic coordinate degradations a* and b*; but not the luminosity L*; where ΔE = 8.26; whose meaning is that the dry sample is a “more opaque brownish color” due to the difference in the chroma ΔC = 6.65, and with a change from the yellow-green to yellow-red zone, and a difference in hue angle, Δh° = 14.27, between the fresh and the dried sample. Deff values for shredded lettuce leaves were 1.8 × 10−9 m2 s−1 for values ≤ 52 °C.

show abstract

Mathematical Modeling of Orange Seed Drying Kinetics

Cited by 36 publications

References 17 publications

Drying kinetics and effective diffusion of buckwheat grains

Drying kinetics and effective diffusion of buckwheat grains

Drying parameters influence on ‘Ameclyae’ Opuntia ficus prickly pear oil quality

Effect of Drying on Lettuce Leaves Using Indirect Solar Dryer Assisted with Photovoltaic Cells and Thermal Energy Storage

Contact Info

Product

Resources

About