Modelling a Microwave/Convection Dryer for Drying of Potato Slices

Tayel, Samir; Ghanem, T. H.; El-Messery, A.; Badr, M. M.

doi:10.21608/mjae.2012.101193

Cited by 3 publications

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“…As a result, it has the ability to rehydration the largest proportion of the water lost during the drying process compared to the control sample and other coatings. These results are consistent with those of Tayel et al (2012). Coating of fresh onion (whole -slices) and also sliced onion prepared for drying with nano-silver combined in carboxymethyl cellulose resulted in the preservation of the chemical composition to a degree close to that of fresh onions during storage for 35 days., which has improved the quality properties in terms of color, taste and aroma.…”

Section: Table (13)supporting

confidence: 90%

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Utilization of antibacterial edible coating and nano-silver to enhance the quality of fresh and dried onion

Younes

2020

Egyptian Journal of Agricultural Research

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The effect of edible coating on shelf life of fresh and dried onion was studied using different coating materials such as carboxy methyl cellulose (A), alginate (B), starch (C), carboxy methyl cellulose incorporated into nano-silver (D) , alginate incorporated into nano-silver (E), starch incorporated into nano-silver, (F) and nano-silver (G). Chemical analysis included (moisture content, total soluble solids, total sugars, total phenol content, vitamin C), and microbial analysis included (total count of bacteria, fungi and yeasts) were determined. The results indicated that the lowest percentage of weight loss at the end of the storage period was an average of 0.12%, 0.16% for fresh onions (whole -slices) for treatment (D). The lowest percentage weight gain for dried onion was an average of (0.03%) for treatment (D)at the end of the storage period. The fresh onion color value 277 did not change until the end of the storage period for the treatments (D, E, F, G). Also, the color value was constant until the end of the storage period for the dried onion slices under all treatments except for the control treatment where the average color value decreased up to 313. It was noticed that treatment (D) preserved the largest percentage in both total soluble solids, total sugars, total phenols, vitamin C and also pungency until the end of the storage period of fresh and dried onion samples. Lowest value for total bacterial count was an average 1.91 CFU x 10 -2 /g for the treatments (D, E, F, G) this is in the case of fresh onions (whole -slices). Also, these treatments kept dried onion slices without bacterial growth until the end of the storage period. The lowest value for the total count for fungi and yeasts was with a mean 0.97 CFU x 10 -2 / g for the treatments (D, E, F, G) this is in the case of fresh onions (whole -slices) for treatment. Also, these treatments kept dried onion slices without fungi and yeast growth until the end of the storage period. Sensory evaluation of the quality overall acceptability was excellent for all treatments (D, E, F, G). It was observed that the treatments (A, B, C) were average and that the control samples were not acceptable. The moisture content decreased from 86% to 9% during the drying period, which ranged between 4-6.5 hours under the influence of different treatments, while the drying rates in the first stage of the drying process ranged between 0.494 to 0.3196 Kg/ hour under the influence of different treatments, while was lowest specific energy consumption during the drying process is 12.61 Kj / (Kg at treatment (G). The lowest cost of evaporating one kilogram of water during the drying process was 1.71 LE/Kg for treatment (G) and the largest percentage of moisture absorption during rehydration was 56.8% for treatment G.

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Section: Table (13)supporting

confidence: 90%

“…Moisture content of sample during drying: The moisture content was calculated once every 30 minutes during the experiments. The moisture content was estimated according to Tayel et al (2012) using the following equation:…”

Section: 1methods: 211 Mass Of Onionmentioning

confidence: 99%

Utilization of antibacterial edible coating and nano-silver to enhance the quality of fresh and dried onion

Younes

2020

Egyptian Journal of Agricultural Research

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“…and weighed until difference in successive weighing was insignificant. Rehydration ratio was calculated from the following equation ( Tayel et al 2012…”

Section: Lth Is the Half-thickness Of Slab (M)mentioning

confidence: 99%

Infrared / Convection Dryer Utilization for Drying of Pomegranate Peels

Badr

2020

Journal of Soil Sciences and Agricultural Engineering

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The aim of this study investigated the effects of some various variables on drying a thin layer of pomegranate peels exposed to infrared and hot air. Three different levels of infrared power, namely: 150, 200 and 250 W and three different exposure distance "the distance between infrared heater and samples" of dying are 10, 15 and 20 cm with air temperature 40 o C and air velocity 1.5 m/s were studied. Moisture ratio and drying time affected by infrared power and exposure distance, compatibility of experimental data to some drying models, effective diffusivity "Deff", Specific energy consumption "SEC "and rehydration were also studied. The results show that the higher the infrared power and the lower exposure distance the lower the moisture ratio and the total drying time reduced, and it was found that the least drying time was 30 minutes with infrared power 250 W and exposure distance 10cm. Lewis model was best fitness to the experimental data with average R 2 0.9972. The maximum values of Deff were recorded at highest infrared power 250 W. The rehydration ratios ranged between 0.80 to 2.42 under various dryin conditions.

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Development and Evaluation of Pomegranate Seeds Drying Unit Using Infrared / Hot Air Dryer

Eissa

2021

Misr Journal of Agricultural Engineering

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In the present study combined infrared and hot air dryer to dry a thin layer of pomegranate seeds. Three different levels of infrared power, namely: 200, 250 and 300 W and three different exposure distance "the distance between infrared heater and samples" of dying are 20, 15 and 10 cm with air temperature 40 o C and air velocity 1.5 m/s were studied. Drying time as affected by infrared power and exposure distance, compatibility of experimental data to some drying models, effective diffusivity "Deff", rehydration and cost analysis were also studied. The results show that the drying time decreased with increasing infrared power and decreasing exposure distance. Midilli et al model showed the best fitness to experimental data with average R 2 0.9972. The maximum values of Deff were recorded at highest infrared power 300 W. The rehydration ratios ranged between 0.55 to 1.16 under various drying conditions.

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Modelling a Microwave/Convection Dryer for Drying of Potato Slices

Cited by 3 publications

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Utilization of antibacterial edible coating and nano-silver to enhance the quality of fresh and dried onion

Utilization of antibacterial edible coating and nano-silver to enhance the quality of fresh and dried onion

Infrared / Convection Dryer Utilization for Drying of Pomegranate Peels

Development and Evaluation of Pomegranate Seeds Drying Unit Using Infrared / Hot Air Dryer

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