Modelling the mid-infrared drying of sweet potato: kinetics, mass and heat transfer parameters, and energy consumption

Onwude, Daniel I.; Hashim, Norhashila; Abdan, Khalina; Janius, Rimfiel; Chen, Guangnan

doi:10.1007/s00231-018-2338-y

Cited by 52 publications

(50 citation statements)

References 62 publications

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“…Similar results were found by Oliveira (2009), who studied the drying of yacon tubers and found that the application of infrared radiation significantly decreased the total energy consumption of the drying. They also observed that the increase in air temperature caused a proportional increase in energy consumption since a longer period for activation of the electrical resistances was required.…”

supporting

confidence: 87%

Infrared radiation drying of Moringa oleifera grains for use in water treatment

Nascimento

Biagi

Oliveira

et al. 2019

Rev. bras. eng. agríc. ambient.

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This study aimed to evaluate the effects of using infrared radiation in the hot-air drying of Moringa oleifera grains on the inner dryer and grain temperatures, energy consumption, and grain quality. An experiment was conducted in a factorial scheme in 2013 to identify the optimum values of the air temperature (30 to 58 ºC) and infrared radiation application time (2.0 to 4.8 min) on moisture content, drying time, drying rate, inner dryer air temperature, grain temperature, energy consumption and quality of grains used as a natural coagulant for water treatment. The results obtained were moisture content from 4.40 to 4.76% wet basis; drying time from 0.50 to 2.00 h; drying rates from 0.70 × 10-3 to 2.05 × 10-3 kgwater kg-1 dry matter min-1; inner dryer air temperatures from 42.24 to 61.82 ºC; grain temperatures from 56.32 to 76.19 ºC; energy consumptions of the fan from 0.05 to 0.20 kWh, electrical resistances from 1.41 to 4.49 kWh; resistances of the infrared heaters from 0.48 to 1.56 kWh; water turbidities from 1.36 to 5.76 NTU; grain protein contents from 34.93 to 37.93%; and peroxide value of grains from 0.009 to 0.052 meq kg-1. Both evaluated factors increased the inner dryer air temperature and grain temperature. The electrical resistances contributed the most to the energy consumption. However, the infrared radiation reduced this consumption. The drying performed with air temperature of 44 °C and infrared radiation time of 3.4 min resulted in the highest protein concentration in the Moringa oleifera L. grains and in greater removal of the water turbidity in the water treatment.

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supporting

confidence: 87%

Infrared radiation drying of Moringa oleifera grains for use in water treatment

Nascimento

Biagi

Oliveira

et al. 2019

Rev. bras. eng. agríc. ambient.

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“…Infrared (IR) radiation is energy in the form of electromagnetic wave and is more rapid in heat transfer than convection and conduction mechanisms. e infrared radiation heat transfer rate (1) between the infrared emitter and the sample surface, q 0 , is given by [33]…”

Section: Heat Transfer During Infraredmentioning

confidence: 99%

Application of Infrared Heating for Roasting Nuts

Bagheri

2020

Journal of Food Quality

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Roasting is a key process in production of nuts. Improving the flavor and crispiness of texture in nuts is considered as a purpose of roasting, which increases the overall acceptance of the product. This review aims to introduce the infrared method as a new technique of roasting and evaluate the quality characteristics of some nuts after infrared roasting. Usually, the traditional roasting methods are time-consuming with high energy consumption and low production efficiency. One of the best ways to decrease roasting time and energy consumption is to provide heat by infrared (IR) radiation. However, the low penetration power of infrared radiation is one of the limitations of this method. The combination of infrared with other thermal methods can overcome this limitation. Studies have been done on roasting of nuts and other foods by different IR roasting methods such as IR, IR-hot air, and IR-microwave roasting methods. This paper reviews the effect of different IR roasting methods on the quality characteristics of roasted pistachio, peanut, hazelnut, almond, sunflower, soybean, and other food products. IR heating has been applied successfully to the roasting of some nuts. The use of infrared roasting has several advantages in comparison with traditional convective roasting methods. According to the results of most of these studies, the combination of infrared with other thermal methods to roast nuts has distinctly improved the potential of the technology as compared to the IR roasting alone.

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“…Drying is very important energy‐intensive processes in agriculture and food processing industries (Onwude, Hashim, Abdan, Janius, & Chen, ). Infrared drying emerged as a popular alternate drying method for various agricultural products in recent times (Doymaz, Karasu, & Baslar, ).…”

Section: Introductionmentioning

confidence: 99%

“…Though studies on infrared drying kinetics have been frequently reported on various fruit or vegetable items (Doymaz, ; Onwude, Hashim, Abdan, Janius, & Chen, ), but there is very less known about the infrared drying kinetics and thermodynamic properties in a combination of multi‐frequency ultrasonic pretreatments on dried sweet potatoes. The aim of the study was to examine the efficacy of different US pretreatments at different infrared drying temperatures for the drying of sweet potatoes on drying kinetics, mathematical modeling, activation energy, effective moisture diffusivity, thermodynamics, enzymatic browning, enzyme inactivation, microstructural, and color characteristics of the final dried product.…”

Section: Introductionmentioning

confidence: 99%

Multi‐frequency ultrasound and sequential infrared drying on drying kinetics, thermodynamic properties, and quality assessment of sweet potatoes

Rashid

Jatoi

et al. 2019

J Food Process Engineering

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Different ultrasound frequencies as pretreatments with different infrared drying temperatures were tested for drying of sweet potatoes to study the drying kinetics, mathematical modeling, energy activation, and thermodynamic properties of dried sweet potatoes. The treated samples showed a significant reduction in drying time by 110 to 60 min as compared to the control ones. Hii model, Page model, and Silva models found satisfactorily described the drying kinetics among 13 different tested mathematical models. The effective diffusion varied from 1.01 × 10 −06 to 9.21 × 10 −06 , while the lowest activation energy recorded as 24.69 kJ/mol in samples pretreated with 40 kHz. The enthalpy and Gibbs free energy decreased with the increase in drying temperature while entropy decreased and obtained as negative during drying. In addition, the moderate ultrasound frequency of 40 kHz positively and significantly (p < 0.05) influenced the surface color, enzyme inactivation, enzymatic browning, and microstructure of dried sweet potatoes. Practical applicationsThis study investigated the impact of sequential ultrasound (US) frequencies and infrared (IR) temperatures. The study provides significant evidence that the US in combination with IR not only reduces drying time but also improve the quality of the dry product on moderate US frequency. Higher US frequency (60 kHz) at higher temperature did not significantly improve the drying time but also showed big pores in SEM analysis.

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Modelling the mid-infrared drying of sweet potato: kinetics, mass and heat transfer parameters, and energy consumption

Cited by 52 publications

References 62 publications

Infrared radiation drying of Moringa oleifera grains for use in water treatment

Infrared radiation drying of Moringa oleifera grains for use in water treatment

Application of Infrared Heating for Roasting Nuts

Multi‐frequency ultrasound and sequential infrared drying on drying kinetics, thermodynamic properties, and quality assessment of sweet potatoes

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