Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Wang, Zhengfu; Sun, Junhong; Chen, Fang; Liao, Xiaojun; Hu, Xiaosong

doi:10.1016/j.jfoodeng.2006.06.019

Cited by 197 publications

(159 citation statements)

References 25 publications

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“…It has been shown that increasing the temperature speeds up the drying time of date fruit. This result is in good agreement with earlier observations (Garau et al, 2007;Wang et al, 2007;Tunde-Akintunde & Dgunlakin, 2013;Faal et al, 2015). Drying time at 80 °C (75 min) was 95.3% shorter than freeze drying but 78.7% longer than microwave drying at power of 120 W. Microwave drying probably save time because the internal heat generated by the microwave causes rapid evaporation of water.…”

Section: Drying Kineticssupporting

confidence: 92%

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

İzli

2016

Food Sci. Technol

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Date slices were dried with the three drying methods convective (60, 70 and 80 °C), microwave (120 W) and freeze drying to determine drying characteristics and to compare the dried fruit quality. All colour parameters changed depending on the drying method and colours closest to the fresh sample were obtained with freeze drying. It is interesting to note that the total phenolic content and antioxidant capacity in each sample rose when looked at in relation to the fresh sample. In particular, microwave-dried samples were recorded as having the highest total phenolic content and the highest antioxidant capacity. To explain the drying kinetics of the date slices, nine thin-layer drying models were also attempted. Based on statistical tests, the model developed by Midilli et al. model was found to be the best model for convective and microwave drying, but the Two Term model was the best for freeze drying. This study shows that microwave drying can produce high quality date slices with the additional advantage of reduced drying times compared to convective and freeze drying.Keywords: drying methods; thin-layer; date slices; colour; total phenolic content.Practical Applications: Microwave drying at 120W can improve the final quality of dried date slices.

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Section: Drying Kineticssupporting

confidence: 92%

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

İzli

2016

Food Sci. Technol

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“…The models were evaluated and compared with experimental data using the coefficient of determination (R 2 ); root mean square error (RMSE) and reduced chi-square (χ 2 ) based on the following relationships (Wang et al 2007):…”

Section: Mathematical Modeling Of Drying Kineticsmentioning

confidence: 99%

“…where, A is the cross sectional area of column, ρ a is air density (kg/m 3 ), ΔT is temperature difference of inlet and outlet air (°C), u is air velocity (m/s), C a is air specific heat (J/kg°C), P is microwave power (W); t is the time (s), m w is the mass of evaporated water (kg), and E s is the specific Wang et al (2007) Where k is the drying constant and a, b, n are equation constants energy consumption to evaporate a unit mass of water from the product in microwave-fluidized bed dryer (J/kg water).…”

Section: Specific Energy Consumptionmentioning

confidence: 99%

Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

2014

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Moisture content of soybean kernel at harvest time is too high for storage, and needs to be reduced. In this research, drying characteristics, quality and energy requirement for microwave-fluidized bed drying of soybean kernels were studied. The results showed that air temperature (80-140°C), velocity (1.8-4.5 m/s) and microwave power (200-500 W) significantly influenced drying time, moisture diffusivity, rehydration capacity, cracking, and specific energy consumption (P≤0.05). Among the applied models, Page's model has the best performance to estimate the microwavefluidized bed drying behavior of the soybean kernels. Moisture diffusivity values increased (6.25×10 −10 to 42.14×10 -10 m 2 /s) as the air velocity decreased and air temperature and microwave power increased. Activation energy was foundto be between 3.33 and 17.70 kJ/mol. Minimum cracking percentage of soybean kernels (12.96 %) was obtained at 80°C, 1.8 m/s and 200 W treatments. The increase in microwave power and decrease in air velocity level decreased the rehydration capacity. Specific energy consumption varied from 50.94 to 338.76 MJ/kg water and the lowest specific energy consumption were obtained at 80°C, 4.5 m/s and 500 W.

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“…Thirteen different thin layer models which are widely used to describe drying behavior of agricultural products were selected (Table 1) to fit the experimental data. These mathematical models are generally derived by simplifying general series solution of Fick's second law (Wang, Sun, Chen, Liao, & Hu, 2007). The coefficients of the models are determined by non-linear regression analysis using SigmaPlot 11.0 (Systat Software Inc., USA) program.…”

Section: Thin Layer Modeling Of Drying Curvesmentioning

confidence: 99%

“…Drying characteristics of biological materials in falling rate period can be determined by Fick's second law (Wang et al, 2007). The equation was solved by (Crank, 1975) with some assumptions.…”

Section: Ijfs October 2017 Volume 6 Pages 232-244mentioning

confidence: 99%

Drying characteristics of zucchini and empirical modeling of its drying process

Kutlu

İşçi

2017

IJFS

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The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.

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Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Cited by 197 publications

References 25 publications

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

Drying characteristics of zucchini and empirical modeling of its drying process

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