Mathematical modeling of the foam-mat drying curves of guava pulp

Maciel, Roberta Mágila Gurgel; Afonso, Marcos Rodrigues Amorim; Costa, José Maria Correia da; Severo, Leandro S.; Lima, Natalia Duarte de

doi:10.1590/1807-1929/agriambi.v21n10p721-725

Cited by 24 publications

(21 citation statements)

References 17 publications

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“…These results are in agreement with those reported by Chaux‐Gutiérrez et al. (2017) in mango foam mat drying, Maciel, Afonso, Costa, Severo, and Lima (2017) for guava, and Dehghannya et al. (2018a) for lime juice.…”

Section: Resultssupporting

confidence: 92%

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Macedo

Corrêa

Araújo

et al. 2021

Journal of Food Science

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Dragon fruit shows good sensory and nutritional attributes, but it is also highly perishable. Drying is a unitary operation that promotes the reduction of moisture content, extending the useful life of the product. In this study, the elaboration of white and red dragon fruit powder by foam mat drying was studied with optimization of the proportion of foaming agent and stirring time. The use of ethanol and air temperature were evaluated on drying kinetics, effective moisture diffusivity (Deff), and drying rate (DR). The study was divided into two steps. In the first, density, stability, porosity and overrun foam were evaluated and the optimal condition was determined. For the white and red pulp foams, the optimal conditions were, respectively, 26.88 min and 4.12 kg 100 kg–1 and 23.5 min and 3.44 kg 100 kg–1. In the second step, the foam was subjected to ethanol pretreatment and convective drying (50 or 70 °C). The best condition involved pretreatment and the highest tested temperature, with the shortest drying time and the highest Deff and DR.Practical ApplicationFoam mat drying is a suitable method for drying perishable fruits, such as dragon fruit. The foam properties need to be optimized to ensure the success of the drying process. The ethanol pretreatment and the drying air temperature influence the drying kinetics. Therefore, determining the optimal process conditions is very important.

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Section: Resultssupporting

confidence: 92%

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Macedo

Corrêa

Araújo

et al. 2021

Journal of Food Science

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“…In addition, the Midilli et al model could adequately describe the drying curves of apple under the picked experimental conditions. The findings of this study are in agreement with former findings proclaimed in the drying of pulped coffee (Coradi et al 2017), guava pulp (Maciel et al 2017), and apricot halves (Kayran & Doymaz 2017) for Midilli et al model.…”

Section: Drying Kinetics Of Applesupporting

confidence: 93%

Intermittent Microwave Drying of Apple Slices: Drying Kinetics, Modeling, Rehydration Ratio and Effective Moisture Diffusivity

İzli¹,

Polat²

2020

Tarım Bilimleri Dergisi

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In this research, thin layer drying characteristics, rehydration ratio and effective moisture diffusivity of apple were investigated using microwave dryer which has intermittent and continuous modes. Drying time varied between 25 and 215 minutes and they declined with the rise in microwave power and reduction in pulsing ratio. In an attempt to pick the optimum thin layer models for the drying applications, 8 mathematical models suited to the experimental results. On the grounds of the statistical tests evaluation, Midilli et al model which represent drying characteristics are optimally suited than other models. The highest rehydration ratio was recorded for the samples dried at 100W continuous mode and the lowest ratio at 300W continuous application. Effective moisture diffusivity values were computed by the 2 nd law of Fick and changing between 3.04x10-9 and 2.53x10-8 m 2 s-1. Consequently, the intermittent microwave method could be used as a favorable drying method for obtaining high-quality fruit slices or processing valuable material and continuous microwave drying can be taken as another drying approach for apple samples.

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“…moisture content reduces with a decrease in egg albumen concentration but increases with increases in carboxyl methylcellulose concentration. Maciel et al [15] also reported that moisture loss was faster in samples containing higher albumen concentration.…”

Section: Optimization Of Drying Characteristics Of Watermelon Pulpmentioning

confidence: 93%

Optimization of Foam-Mat Drying Process of Watermelon Pulp Using Response Surface Methodology

Isa

Olalusi

2019

JENRR

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Introduction: Foam mat drying involves the change of agricultural material from a high moisture content level to a stable foam which is achieved by moisture reduction mechanism. Aim: In this study, foam-mat drying process of watermelon was optimized using response surface methodology. Foaming conditions (carboxyl methyl cellulose and egg albumen) and the drying system parameters (air velocity and air temperature) were optimized using response surface methodology. Methodology: To evaluate the drying behaviour, the drying experiment was designed using design expert software using a central composite design setting variable of drying temperature (60°C – 80°C), air velocity (0.5 m/s – 2 m/s), carboxyl methyl cellulose (0.5% - 2.5%), egg albumen (5% - 15%). Twenty-two runs of the experiment were performed using different levels of variables combinations. Based on the statistical tests performed, the best model that described each response was selected using a polynomial analysis. Results: The optimum values for the drying conditions were: 77.42OC, 0.5m/s, 0.5% and 5% for temperature, air velocity, carboxyl methylcellulose and egg albumen respectively and the optimum values for the drying characteristics were: 25.07 KJ/mol, 1.7345E-10 m2/s, 29.019% (wet-basis). 0.742 g/cm3 and 540 minutes (approximately 9hrs) for activation energy, effective diffusivity, moisture content, foam density and the drying time respectively. Conclusion: The study of the foam-mat drying of watermelon pulp revealed that the inlet temperature, air velocity, CMC and egg albumen has a significant effect on its drying characteristics.

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Mathematical modeling of the foam-mat drying curves of guava pulp

Cited by 24 publications

References 17 publications

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Intermittent Microwave Drying of Apple Slices: Drying Kinetics, Modeling, Rehydration Ratio and Effective Moisture Diffusivity

Optimization of Foam-Mat Drying Process of Watermelon Pulp Using Response Surface Methodology

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