Model for convective drying of carrots for pyrolysis

Klaas, M.; Briens, Cédric; Berruti, F.

doi:10.1016/j.jfoodeng.2008.10.036

Cited by 18 publications

(8 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The activation energy for diffusion, calculated from the Arrhenius plot was of 34.1 kJ/mol, which is similar to the figures obtained by Trujillo et al (2007) in drying of beef (28.1 kJ/mol, assuming constant volume, constant temperature and negligible external resistance) and Eren et al (2008) during drying of a fermented sausage (29.7 kJ/mol for the case of negligible external resistance). This figure is also very close to other drying activation energies for various foods found in the literature (Berruti, Klaas, Briens, & Berruti, 2009;Kaur, Wani, Sogi, & Shivhare, 2006;Senadeera et al, 2003). (4) for a cubic shape, the effective moisture diffusivity at each temperature was determined, and the drying kinetics of cheese cubes at each temperature were simulated.…”

Section: Resultssupporting

confidence: 84%

Heat pump drying kinetics of a pressed type cheese

Castell-Palou

Simal

2011

LWT - Food Science and Technology

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 84%

Heat pump drying kinetics of a pressed type cheese

Castell-Palou

Simal

2011

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Many researches have been conducted on the mathematical modeling and experimental studies on thin layer solar drying processes of various vegetables and fruits, such as green bean (Doymaz, 2005), pistachio (Midilli and Kucuk, 2003), red pepper (Akpinar et al, 2003), mint leaves (Akpinar, 2010), tarragon (Arabhosseini et al 2008), potato (Aghbashlo et al 2009), chilli pepper (Tunde-Akintunde, 2011), carrot (Berruti et al, 2009), citrus aurantium leaves (Mohamed et al, 2005) and tomato slice (Kulanthaisami et al, 2010;Bagheri et al, 2013). However, few reports have focused on the drying kinetics of hybrid dried tomato slices.…”

Section: Introductionmentioning

confidence: 99%

Thin layer modelling of hybrid, solar and open sun drying of tomato slices

Oke¹,

Filli²,

Hussein³

2016

Res. J. Food Sci. Nutr.

View full text Add to dashboard Cite

The thin layer drying behaviour of tomato slices dried using hybrid drying method as well as solar and open sun drying was investigated. Six thin layer drying models (Page, Logarithmic, Henderson and Pabis, Newton (Lewis), Wang and Singh and Parabolic) were used to optimize the goodness of fit to the experimental data. The models were compared using coefficient of determination (R 2), chi-square ( 2) and root mean square error (RMSE). The tomato slice dried faster when subjected to hybrid drying method compared to other methods. Tomato slices of 4, 6 and 8 mm thicknesses were dried from 94.22 to 10% (wet basis), for 300, 360, 420 minutes respectively in hybrid drying method. However, it took 420, 510, 600 and 510, 630, 840 min in solar and open sun drying respectively. The drying took place only in a falling rate drying period. The Page model was found to fit the experimental data better as compared to other models. The effective moisture diffusivity values were found to be between 2.00 x 10-10 and 5.84 x 10-10 m 2 /s in hybrid dried slices, 1.37 x 10-10 and 4.40 x 10-10 m 2 /s in solar dried slices and 1.33 x 10-10 and 4.01 x 10-10 m 2 /s in open sun dried tomato slices of 4 to 8 mm thicknesses. The results of these measures have confirmed the consistency of the developed model to describe satisfactorily the thin-layer hybrid, solar and open sun drying characteristics of tomato slices.

show abstract

“…Thin-layer drying models have been used for analysis of drying of various agricultural and marine products, such as fish (Kilic, 2009), sea cucumber (Duan et al, 2010), spirulina (Dissa et al, 2010), apple (Doymaz, 2010), banana (Smitabhindu et al, 2008), berberis (Aghbashlo et al, 2008), blueberry (Vega-Galvez et al, 2009), carrot (Berruti et al, 2009), cassava (Ghaba et al, 2007), cocoa (Hii et al, 2009), pear (Guine et al, 2007), mango (Dissa et al, 2011), apricots, fig, grape andplum (Togrul andPehlivan, 2004), tomatoes (Marfil et al, 2008), sweet cherry (Doymaz and Osman, 2011), chili (Artnaseaw et al, 2010) and red beet (Kaleta and Krzysztof, 2010). Heat pump drying was proposed to enhance the drying kinetic of salak fruit and retain a high concentration of total phenolic compounds in the fruit (Ong and Law, 2011).…”

Section: Introductionmentioning

confidence: 99%

DRYING CHARACTERISTICS OF THE BORNEO <i>CANARIUM ODONTOPHYLLUM</i> (DABAI) FRUIT

Basri¹,

Fudholi²,

Ruslan³

2012

American Journal of Agricultural and Biological Sciences

View full text Add to dashboard Cite

The quality and shelf-life of an underutilized fruits are compromised by the conventional method of drying. We therefore proposed using hot-air chamber to develop the drying curves of Canarium odontophyllum (Dabai) fruit. Present study provides evidence of the best mathematical model to demonstrate the drying characteristics of this indigenous fruit and thus, may generate or add to the existing database. The drying experiments were performed at three different relative humidity of 10, 20 and 30% and a constant air velocity of 1 m sec. Drying kinetics of C. odontophyllum fruit were investigated and obtained. A non-linear regression procedure was used to fit three different one-term exponential models of thin layer drying models. The models were compared with experimental data of C. odontophyllum fruit drying at air temperature of 55°C. The fit quality of the models was evaluated using the coefficient of determination (R 2 ), Mean Bias Error (MBE) and Root Mean Square Error (RMSE). The highest value of R 2 obtained was 0.9348, the lowest MBE value was 0.0018 and the value for RMSE was 0.0420. Page model is the best mathematical model to describe the drying behavior of C. odontophyllum fruit.

show abstract

Model for convective drying of carrots for pyrolysis

Cited by 18 publications

References 12 publications

Heat pump drying kinetics of a pressed type cheese

Heat pump drying kinetics of a pressed type cheese

Thin layer modelling of hybrid, solar and open sun drying of tomato slices

DRYING CHARACTERISTICS OF THE BORNEO <i>CANARIUM ODONTOPHYLLUM</i> (DABAI) FRUIT

Contact Info

Product

Resources

About