Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters

Alibas, Ilknur; Yilmaz, Aslıhan Arasli

doi:10.1007/s10973-021-11108-3

Cited by 23 publications

(27 citation statements)

References 59 publications

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“…Similarly, the average DR at the lowest power (300 W) was 0.19 kg water/kg dm min and 3.73 kg water/kg dm min at the highest power (900 W). Similar trends have been observed and reported in the literature for convection and microwave drying by several authors (Alibas et al, 2019; Alibas & Yilmaz, 2021; Aral & Beşe, 2016; Boateng et al, 2021; Kouhila et al, 2020).…”

Section: Resultssupporting

confidence: 89%

Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency

Guemouni

Mouhoubi

Brahmi

et al. 2022

J Food Process Engineering

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This investigation presented presents the drying characteristics, and aimed to predict the drying kinetics of tomato slices (Lycopersicon esculentum MILL.) using convection and microwave methods. Hot air drying was carried out in a ventilated oven at 50, 60, 80, and 100°C temperatures and microwave drying was performed in domestic microwave using 300, 500, 800, and 900 W powers. Twenty‐two mathematical models were undertaken to predict the drying kinetics and the best model was chosen based on the highest R2 values and the lowest root mean square error (RMSE) and χ2 values. Drying kinetics, drying rate variation, diffusivity and energy consumption of both methods were evaluated. Fernando and Amarasinghe model and Sledz model were the best models for convective and microwave drying processes, respectively. Effective moisture diffusivity varied from 0.28 × 10−9 to 2.81 × 10−9 and from 1.32 × 10−9 to 21.52 × 10−9, while the activation energy was 27.64 kJ/mol and 5.71 W/g for convective and microwave drying processes, respectively. The energy consumption increases with increasing temperature or power, the reverse was observed for energy efficiency. Microwave drying process has the advantage of drying time reduction, low‐energy consumption, and high‐drying efficiency at a moderate high‐power level (900 W). Hence, it is recommended to apply this innovative process for drying tomato slices.

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Section: Resultssupporting

confidence: 89%

Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency

Guemouni

Mouhoubi

Brahmi

et al. 2022

J Food Process Engineering

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“…As a result of this, the average of the thermal properties are high. The results agree with those fecal sludge and orange slices [18,38].…”

Section: Thermal Propertiessupporting

confidence: 90%

“…The thermal conductivity values (km), density (ρ m), and heat capacity (Cpm) for cornelian cherry were calculated depending on the moisture content using the equations given in Table 1 [18][19][20].…”

Section: The Thermal Propertiesmentioning

confidence: 99%

Analysis of Mass And Heat Transfer Coefficients, Energy Consumption and Efficiency of in Dehydration of Cornelian Cherry

Aral¹

2022

BEN

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Drying is the process of removing water or other liquids from materials. However, drying is commonly used to remove water from food by thermal methods. Drying technology is a combination of transport phenomena and material science. Knowing the mass and heat transfer properties and the energy for the drying process is very important in terms of controlling and improving the process. In the present study, the effects of experimental parameters such as the temperature and velocity of air on mass and heat transfer coefficients, consumption and efficiency of energy in the dehydration of cornelian cherry were investigated. The cornelian cherry fruit was dried in a single layer in a dryer as convective at three different values (50, 60 and 70°C) of air temperatures and three different values (0.4, 0.7 and 1.0 m/s) of air velocities. The effective diffusivity values of moisture (Deff), coefficient of mass transfer (k), and Bi number were calculated using Dincer and Dost analytical approach. The heat capacity, thermal diffusivity and thermal conductivity are calculated as a function of moisture content. The convective heat and mass transfer coefficients were determined using engineering correlations and the Chilton-Colburn analogy. The consumption and efficiency of energy, thermal efficiency, and the efficiency of drying were analyzed for all experimental conditions.

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“…Strongly positive correlations between parameters, when apples were dried in the dehydrator, were registered between aw and b*, pH and BI, TSS and EC and EC and WI, while strongly negative relationships were observed between aw and TA, pH and TSS, TA and b*, TSS and BI and EC and BI (Table 4). Many negative or positive significant correlations were observed between color parameters [42].…”

Section: Correlations Of Measured Datamentioning

confidence: 97%

“…Browning index (BI) was calculated with Equation (1) and represents the brown color purity, due to enzyme activity, in the apple [17,33], while whitening index (WI), which corresponds to apple discoloration and lesser browning, was calculated according to Equation (2) [42,43]. BI = 100 0.17…”

Section: Physico-chemical Analysismentioning

confidence: 99%

Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars

2022

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Apple fruits are high in phenolic compounds, sugar and dietary fiber content and are rich in malic acid and vitamins, with a significant impact on the organoleptic quality and its health-promoting properties. They can be turned out in value-added product such as apple chips due to the low cost of raw material. The aim of the study was to obtain apple chips, fat-free, healthy, traditionally dried and without added sugar, which can be easily obtained and capitalized economically, as well as the evaluation of their physico-chemical and sensory qualities. The apple chips were produced from three apple cultivars (‘Starkrimson’, ‘Golden Delicious’ and ‘Florina’) by drying the apple fruits in an oven and a dehydrator at 65 °C. To inactivate the browning enzymes, the apple slices were immersed in a solution of lemon salt (4%) for 7 min before drying. Apple chips were sensory-evaluated and relevant parameters were analyzed at defined intervals during storage at room temperature up to 21 days. The water activity (aw) values of apple chip samples dried in the oven ranged from 0.544 to 0.650, while for the samples dried in the dehydrator, aw values were between 0.374 and 0.426. During the storage, the pH of apple chips varied very little, while titratable acidity increased for all samples. Compared with fresh apple slices, it was observed that the total soluble solids (TSS) content of all dried apple chip samples decreased. Color parameters and browning and whitening indexes differed depending on the apple cultivars and dryer type used.

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Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters

Cited by 23 publications

References 59 publications

Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency

Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency

Analysis of Mass And Heat Transfer Coefficients, Energy Consumption and Efficiency of in Dehydration of Cornelian Cherry

Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars

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