Modelling of olive cake thin-layer drying process

Akgün, Nalan; Doymaz, İ̇brahim

doi:10.1016/j.jfoodeng.2004.06.023

Cited by 205 publications

(121 citation statements)

References 22 publications

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“…When the duration of MD was prolonged, hardness increased. Brine solution might be expected to damage onion cells (Akgun & Doymaz 2005); heat and mass transfer occurred quickly, and, so, drying time was reduced in pre-treated samples. More heating causes rapid moisture transfer; hence, hardness rises.…”

Section: Hardness (H)mentioning

confidence: 99%

Convective and microwave drying of onion slices regarding texture attributes

Süfer¹,

Demi̇r²,

Sezer³

2018

Czech J. Food Sci.

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Süfer Ö., Demir H., Sezer S. (2018): Convective and microwave drying of onion slices regarding texture attributes. Czech J. Food Sci.,.The textural characteristics of onion slices (Allium cepa L.) of 3-and 7-mm thicknesses undergoing convective drying (50, 60, and 70°C) and microwave drying (68, 204, and 340 W real effective power levels) techniques with or without pre-treatment were evaluated. Pre-treatment consisted of dipping into brine solution (8% NaCl). Texture profile analysis at 25% compression was applied and hardness, chewiness, springiness and gumminess values of onions were recorded. As the temperature (convective) or real effective power level (microwave) increased, the hardness and chewiness levels of dried onion slices were enhanced. The values of these parameters were higher in response to microwave application compared to convective drying. Pre-treatment had an additive effect on hardness and chewiness in convectively dried samples. Maximum springiness was observed in response to convective drying. Dipping in brine solution generally caused no significant changes among slices of the same thickness (P < 0.05). With respect to gumminess, the results were quite similar to those for hardness and chewiness, i.e., markedly higher in microwave-dried onions.

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Section: Hardness (H)mentioning

confidence: 99%

Convective and microwave drying of onion slices regarding texture attributes

Süfer¹,

Demi̇r²,

Sezer³

2018

Czech J. Food Sci.

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“…The temperature dependence of the effective diffusivity may be described by an Arrhenius-type relationship (Madamba et al, 1996;Ozdemir & Devres, 1999;Sanjuan et al, 2003;Akgun & Doymaz, 2005;Wang et al, 2006) and written as:…”

Section: Effective Moisture Diffusivitymentioning

confidence: 99%

Effect of temperature and loading density on drying kinetics of wheat

Hosain¹,

Haque²,

Islam³

et al. 2016

JEBAS

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The effect of temperature and loading density on drying kinetics of wheat were studied experimentally in a laboratory-scale cabinet dryer. The study was conducted at drying temperatures of 40, 45, and 50 o C with loading density of 2.12 and 4.24kg/m 2 at constant air velocity of 0.6 m/sec. The Henderson andPabis model was applied to fit the drying conditions. Results of study revealed that drying rate constant gradually decreased with the increasing of loading density of wheat. The effective moisture diffusivity for wheat was increased with the increasing of drying temperature, and it was in the range of 3.27×10 -11 cm 2 /sec to 7.95×10 -11 cm 2 /sec while the activation energy of 17.64 kcal/ g-mole was found from the Arrhenius equation.

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“…Thin layer drying procedure is generally practiced for characterizing the drying parameters [30]. The empirical models present the direct relationship between the average moisture content and drying time by means of regression analysis, neglecting the fundamental of drying process.…”

Section: Sample Preparationsmentioning

confidence: 99%

Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

Deshmukh

Varma

Yoo

et al. 2014

Chinese Journal of Engineering

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Drying is a simultaneous heat and mass transfer energy intensive operation, widely used as a food preservation technique. In view of improper postharvest methods, energy constraint, and environmental impact of conventional drying methods, solar drying could be a practical, economical, and environmentally reliable alternative. In the present paper applicability of mixed mode solar cabinet dryer was investigated for drying of commercially important and export oriented ginger. Freshly harvested ginger slices were successfully dried from initial moisture content of 621.50 to 12.19% (d.b.) and their drying characteristics, quality parameters, and kinetics were evaluated. The results showed that present solar dryer could be successfully applied for drying of ginger in view of quality, reduced drying time, and zero energy requirement as compared to conventional open sun drying and convective drying techniques, respectively. Drying curves showed that drying occurred in falling rate period and no constant period was observed. The effective moisture diffusivity was determined by using Fick's second law and found to be 1.789 × 10 −9 m 2 /s. The drying data was fitted to five thin layer drying models and compared using statistical criteria. Page model was found to be most suitable to describe the drying kinetics of ginger in solar dryer under natural convection among the tested models.

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Modelling of olive cake thin-layer drying process

Cited by 205 publications

References 22 publications

Convective and microwave drying of onion slices regarding texture attributes

Convective and microwave drying of onion slices regarding texture attributes

Effect of temperature and loading density on drying kinetics of wheat

Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

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