Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying

Wang, Jinshan; Zhu, Kai; Wang, Yabo; Dai, Baomin; Liu, Shengchun; Li, Yanjie

doi:10.1080/10942912.2020.1849277

Cited by 12 publications

(10 citation statements)

References 47 publications

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“…The negative effect of drying temperature on the volume shrinkage ratio during the second drying stage occurred because the drying rate at low moisture content was boosted by higher stepped-up temperatures, resulting in higher porosity of the dried cube samples [ 43 ]. During the drying process, simultaneous volume reduction and pore formation may have caused a continuous increase in porosity as drying progressed [ 49 ]. This observation concurred with the results reported by Senadeera et al [ 50 ], stating that lower volume shrinkage of persimmon was observed at higher air temperatures ranging 45–65 °C.…”

Section: Resultsmentioning

confidence: 99%

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Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Chupawa

Suksamran

Jaisut

et al. 2022

Foods

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Stepwise drying is an effective technique that promotes energy saving without additional capital cost. The stepwise drying mode was investigated for energy consumption and dried product qualities using a coupled heat and mass transfer model associated with kinetics equations of volume shrinkage and degradation of β-carotene in carrot cubes. Simulations were performed using a finite element method with extension of a chemical species transport. Validation experiments were carried out under constant drying modes at 60 °C, 70 °C and 80 °C using a lab-scale convective hot air dryer. The verified models were subsequently employed to investigate the effects of two step-up drying modes (60 to 70 °C and 60 to −80 °C). The optimal drying condition was determined using the synthetic evaluation index (SI) with criteria of high specific moisture evaporation rate (SMER), low shrinkage ratio and β-carotene degradation. Simulated results showed comparable agreement with experimental data of moisture content, shrinkage ratio and β-carotene ratio. Step-up drying of 60 to 70 °C gave the highest SMER of 0.50 × 10−3 kg of water evaporated per kWh, while the operation at constant temperature of 80°C gave the lowest value of 0.19 × 10−3 kg of water evaporated per kWh. Model-predicted results showed less shrinkage of carrot cubes, but higher degradation of β-carotene under step-up drying compared to single-stage drying under temperature of 60 °C. Based on the highest SI value (0.36), carrot cubes were optimally dried under step-up mode of 60 to 70 °C.

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Section: Resultsmentioning

confidence: 99%

“…This observation concurred with the results reported by Senadeera et al [ 50 ], stating that lower volume shrinkage of persimmon was observed at higher air temperatures ranging 45–65 °C. Wang et al [ 49 ] also found that higher drying air temperature resulted in reduced shrinkage of banana slices.…”

Section: Resultsmentioning

confidence: 99%

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Chupawa

Suksamran

Jaisut

et al. 2022

Foods

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“…For distinct geometrics: slab, cylinder and sphere, the solution of the Fickian diffusion equation with a one-dimensional standpoint is shown in Eq. 6−8 respectively [33][34][35].…”

Section: Mass Transfermentioning

confidence: 99%

“…The drying period was decreased, and the drying rate was improved when the temperature and vacuum degree was raised from 0 to 8 °C and 95 to 99 kPa respectively. Lowering the thickness of the beans, the vacuum degree had a significant impact on the shrinkage, with an equilibrium moisture content of 5 to 11%, and the effective moisture diffusivity varies from 0.65 to 2.97 × 10 −10 m 2 [35]. Also considered were the shrinkage and irregular shapes in the 3D finite element of red kidney beans under different drying conditions.…”

Section: Beansmentioning

confidence: 99%

Recent Advances in the Drying Process of Grains

et al. 2023

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Grain drying is a vital operation in preparing finished grain products such as flour, drinks, confectioneries and infant food. The grain drying kinetics is governed by the heat and mass transfer process between the grain and the environment. Incomplete, improper and over-drying are crucial to the grain quality and negatively influence the acceptance of the grain by the consumers. Dried grain moisture content is a critical factor for developing grain drying systems and selecting optimal performance by researchers and the grain processing industry. Many grain drying technologies such as fluidised bed dryers, fixed bed dryers, infrared dryers, microwave dryers, vacuum dryers and freeze dryers have been used in recent years. To improve the drying process of grain, researchers have combined some drying technologies such as microwave + hot air, infrared + hot air and microwave + a fluidised bed dryer. Also, they introduce some treatments such as ultrasound dielectric and dehumidification. These methods enhance the dryer performance, such as higher moisture removal, reduced processing time, higher energy efficiency and nutrient retention. Therefore, this review focused on the drying conditions, time, energy consumption, nutrient retention and cost associated with the reduction of moisture content in grain to a suitable safe level for further processing and storage.

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“…There were few studies on the effect of OD or AD on the functional characteristics of dehydrated foods (Ma et al, 2021). These existing studies almost mainly focused on technique parameters (Corrêa et al, 2021; Fernandes et al, 2019; Wang et al, 2020). Only a few studies reported that osmotic dehydration prior to air drying improved the quality of products (Pavkov et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of gradient concentration pre‐osmotic dehydration on keeping air‐dried apricot antioxidant activity and bioactive compounds

Feng

Sun

Liu

et al. 2022

Food Processing Preservation

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Apricot was treated by osmotic dehydration (OD) before air drying to protect its antioxidant activity and bioactive compound. The experiment set up three groups to pretreat apricot by OD in sucrose solution of different concentrations for 12 h in total, among which, OD‐1 was permeated in 60% solution for 12 h; OD‐2 was permeated in 45% and 60% solution for 6 h. OD‐3 was pretreated in 30%, 45%, and 60% solutions for 4 h. After pretreatment, apricots were dried at 60°C until the water loss rate reaching 75%. Results showed water loss rate and solids gained rate in the OD‐2 group were the highest and drying time was shortened effectively. Compared with control, all OD samples could maintain higher content of bioactive compounds and antioxidant capacity, and reduce browning. The OD‐2 pretreatment dried apricot could retain the edible quality, bioactive substances, and antioxidant capacity to the maximum extent. Novelty impact statement This research was improved according to the traditional processing technology of preserved fruit. In this study, it was found that under the same pretreatment time, the osmotic dehydration pretreatment with second‐order gradient concentration could effectively keep apricots' bioactive compounds and antioxidant activity during the drying process.

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Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying

Cited by 12 publications

References 47 publications

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Recent Advances in the Drying Process of Grains

Effect of gradient concentration pre‐osmotic dehydration on keeping air‐dried apricot antioxidant activity and bioactive compounds

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