Measuring moisture diffusivity of potato and carrot (core and cortex) during convective hot air and isothermal drying

Srikiatden, Jaruk; Roberts, J.S.

doi:10.1016/j.jfoodeng.2005.02.026

Cited by 133 publications

(100 citation statements)

References 14 publications

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“…19.10). An activation energy figure of 26.7 ± 5.3 kJ/mol was identified, which is similar to others reported in literature for convective drying of carrots (Reyes et al, 2002;Srikiatden and Roberts, 2006). However, this relationship could not be established in US experiments, since the D e values identified at high air temperatures departed from the linearity found at low temperatures.…”

Section: Air Temperature Effectsupporting

confidence: 83%

Ultrasound-Assisted Hot Air Drying of Foods

Mulet

Cárcel

García-Pérez

et al. 2010

Food Engineering Series

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Section: Air Temperature Effectsupporting

confidence: 83%

Ultrasound-Assisted Hot Air Drying of Foods

Mulet

Cárcel

García-Pérez

et al. 2010

Food Engineering Series

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“…According to the results of ANOVA shown in (Srikiatden and Roberts, 2006;Orikasa et al, 2006;Maskan, 2001). …”

Section: Drying Characteristics Of Uod-admentioning

confidence: 99%

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Liu

Chen

et al. 2014

FSTR

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Ultrasound assisted osmotic dehydration (UOD) combined hot-air drying (AD) process was investigated in thisstudy. The influences of operation parameters such as ultrasonic energy density and solution concentration on weight reduction ratio (WRR) were discussed. The effects of UOD on the following AD of carrot slices were also studied.The results showed that ultrasonic energy density and solution concentration have positive and significant effects on WRR. Osmosis dehydration (OD) pretreatment without ultrasound assistance before AD has negative effects on the total processing time and the effective moisture diffusivity. Yet when ultrasound is applied, the increase of ultrasonic energy density could shorten dehydration time of the following AD process and total processing time. UOD prior to AD has positive effects on improving carotenoid content of product and reducing process energy cost. So it's definitely concluded that UOD pretreatment is an effective and complementary method for traditional AD process.Keywords: ultrasound, osmotic dehydration, hot-air drying, carrot IntroductionAt the present time, consumption of dehydrated food has experienced a noticeable increase in its demand on the market.Conventional dehydration methods based on hot-air drying (AD) are widely used in agricultural industry, but they are time-consuming and energy-intensive, and easily deteriorate the quality of the final products (Humberto et al., 2001;Cohen and Yang, 1995).Scientists and technicists are looking for emerging food processing technologies to enable the production of safer, fresher and better quality foods with longer life for local and export markets.Among emergent new technologies ultrasound dehydration is very promising (Garcia-perez et al., 2007;Fuente-Blance et al., 2006).Ultrasonic waves can produce a rapid series of alternative compressions and expansions, in a similar way to a sponge when it is squeezed and released repeatedly (Soria and Villamiel, 2010).The forces involved by this mechanism can be higher than surface tension which maintains the moisture inside the capillaries and microscopic channels of the fruit, and therefore accelerate moisture removal (Mulet et al., 2003). Ultrasonic waves can reduce viscosity (Greguss, 1963), minimize diffusion boundary layer thickness and remove moisture from solid liquid interfaces (Carcel et al., 2007a;Rodrigues and Fernades, 2007). Furthermore, changes in microstructure have been reported after ultrasonic treatments of fruits, which can additionally improve water removal (Fernandes et al., 2008a).Ultrasonic waves are often used to strengthen osmotic dehydration (OD) of food (Carcel et al., 2007b;Riera et al., 2004). Simal et al. (1998) strengthened OD with ultrasound technology, and concluded that both dewater rate and moisture removal ratio increase significantly compared with traditional OD process. Lenart and Auslander (1980) reported that moisture diffusion rate would increase with the rise of ultrasonic power.Yet Floros and Liang (1994) indicated that the rise of moist...

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“…A equação de balanço de massa de água no interior do produto proposta pela lei de Fick, que expressa o fluxo de massa por unidade de área como sendo proporcional ao gradiente de concentração de água, tem sido amplamente utilizada para descrever processos de secagem durante o período de taxa decrescente para a maioria dos materiais biológicos (Srikiatden & Roberts, 2006;Hassini et al, 2007;Oliveira, 2009;Celma et al, 2009;Puente-Díaz et al, 2013).…”

Section: Introductionunclassified

Modelagem matemática da secagem convectiva com radiação infravermelha de grãos de Moringa oleifera

Nascimento

Biagi

Oliveira

2015

Rev. bras. eng. agríc. ambient.

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R E S U M OOs modelos matemáticos aplicados à secagem auxiliam no dimensionamento de secadores, na previsão da taxa de secagem, melhoram as condições de secagem e avaliam a qualidade do processo; assim, o objetivo deste trabalho foi avaliar o ajuste dos modelos de Page, Midilli, Newton e da segunda lei de Fick aos dados experimentais da secagem convectiva com aplicação de radiação infravermelha de grãos de Moringa oleifera L. Avaliaram-se, também, o efeito dos fatores temperatura do ar (30-60 ºC), a velocidade do ar (0,55-1,05 m s -1 ), o tempo de aplicação da radiação infravermelha (120-300 s) e a intensidade da radiação infravermelha (1500-4500 W) sobre a difusividade efetiva, teor de água, atividade de água e tempo de secagem. Os modelos explicaram mais de 98% do comportamento da secagem destacando-se que o modelo de Midilli apresentou o melhor ajuste aos dados experimentais. A difusividade efetiva foi calculada com equação proposta pela Segunda Lei de Fick, solução para formato esférico e os valores obtidos variaram entre 6,44x10-10 e 9,89x10 -10 m² s -1. Os fatores temperatura do ar e tempo de aplicação da radiação infravermelha foram significativos sobre todas as respostas estudadas considerando-se 90% de confiança. Mathematical modeling of convective drying with infrared radiation of Moringa oleifera grains A B S T R A C TMathematical models applied to drying assists in sizing dryers, predicting drying rate, improvement of drying conditions and assessment of process quality. Thus, the aim of this study was to evaluate the fitting of Page, Midilli, Newton and second law of Fick models to the experimental data of convective drying with application of infrared radiation of Moringa oleifera L. grains. The effects of factors -air temperature (30-60 °C), air velocity (0.55 to 1.05 m s -1 ), infrared radiation application time (120-300 s) and infrared radiation intensity (1500-4500 W) on the effective diffusivity, moisture content, water activity and drying time was also evaluated. The models explained more than 98% of the drying behavior and the Midilli model showed the best fit for the experimental data. The effective diffusivity was calculated using the equation proposed by the solution of second law of Fick, for spherical shape, and the values ranged from 6.44x10 -10 to 9.89x10 -10 m² s -1

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Measuring moisture diffusivity of potato and carrot (core and cortex) during convective hot air and isothermal drying

Cited by 133 publications

References 14 publications

Ultrasound-Assisted Hot Air Drying of Foods

Ultrasound-Assisted Hot Air Drying of Foods

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Modelagem matemática da secagem convectiva com radiação infravermelha de grãos de Moringa oleifera

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