Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

Abstract

Amiri Chayjan R., Salari K., Shadidi B., 2012. Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions. Res. Agr. Eng., 58: 73-82.Thin layer drying properties of high moisture garlic sheets under semi fluidized and fluidized bed conditions with high initial moisture content (about 154.26% d.b.) were studied. Air temperatures of 50, 60, 70 and 80°C were applied to garlic samples. Among the applied models, Page model was the best to predict the thin layer drying behavior of garlic sheets. Using this model, correlation coefficient (R 2 ) was high for all drying cases. The computed values of D eff were between 3.38 × 10 -10 and 2.54 × 10 -9 m 2 /s during the falling rate drying. Values of D eff for garlic sheets were also increased with increasing in input air temperature. Activation energy values were varied between 51.32 and 60.58 kJ/mol for 50 to 80°C, respectively. The specific energy consumption (SEC) for garlic specimens was placed in the range of 0.316 × 10 6 and 0.979 × 10 6 kJ/kg from 50 to 80°C, respectively. An increase in air temperature caused decrease in SEC value. Application of semi fluidized bed convective drying with temperature between 50 and 60°C was suitable to produce dried garlic.

Bioactive compound retention in Echium amoenum Fisch. & C. A. Mey. petals: Effect of fluidized bed drying conditions

“…the lowest EC value of 1.05 kW/h) was predicted to be obtained at the drying temperature of 57°C and air velocity of 0.5 m/s using response surface plot and response optimizer. These results are in agreement with Aghbashlo [60] for barberry fruit and Amiri Chayjan [61] for potato. Statistical analysis shows that 91.06% of energy consumption variability is explained by Eq.…”

Modeling Drying Characteristics of Hawthorn Fruit under Microwave-Convective Conditions

“…Effective moisture diffusivity ( D eff ) is the key drying parameter that represents the conductive term of all moisture transfer mechanisms (Amiri Chayjan et al . 2012c). This parameter is usually determined from experimental drying curves.…”

Mathematical Modeling to Study Drying Characteristic of Apple and Potato

“…The lower RMSE and chi-square ( 2  ) values and the higher 2 R values were chosen as the basis for goodness of fit. The experimental data [8], [39] and [19] for apple and potato, respectively, have been extracted for moisture contents as a function of time for different temperature and air velocities. The extracted drying data of moisture content were converted to dimensionless moisture ratio (MR) using (7) and fitted to all the models discussed above.…”

“…Sun drying, microwave drying, microwave vacuum drying, hot air drying, osmotic dehydration, freeze drying, fluidized bed drying and spray-drying are broadly used techniques for drying of fruits and vegetables [6]. The above drying methods for different food products have been used by many researchers, for example, hot-air drying has been used for drying of apple [4], [5], [7], [8], potato [9]- [11], potato and carrot [12]; osmo-convective drying for apple [13]; thin layer solar drying for pumpkin, onion, green bean, stuff pepper, green pepper, [14], osmotic dehydration for apple [15]; freeze-drying for potato and apple [16]; fluidized bed drying for green beans, potatoes and peas [17], potato [18], [19] and microwave drying for potato [20].…”

“…In addition, there are several experimental studies available in literature that reported the thin layer drying behavior of several food products, for example, mulberries [22], red chilies [23], bananas [24], potato [21], [25], [26], , apples [27]- [29], potato, apple and pumpkin [30] by using hot air dryer. Drying of food products are greatly affected by the following factors: drying time, drying temperature, relative air humidity, air flow rate, surface area, volume and local or partial pressure [19].…”