Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices

Granella, Suian José; Bechlin, Taise Raquel; Christ, Divair

doi:10.1016/j.ifset.2022.102933

Cited by 32 publications

(30 citation statements)

References 27 publications

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“…the reason why the drying rate drops quickly after reaching the maximum value is that after the material loses a lot of free water, it takes more energy to remove bound water, so the rate becomes slower. This same behavior was also observed in the drying of slices of guava, 23 bananas 9 and apples 37 …”

Section: Resultssupporting

confidence: 76%

“…In addition to ET accelerating the drying rate, the formation of micropores caused by FG can also cause higher drying rates. 9,35 It was observed that at the beginning of the process the drying rate increased rapidly and after reaching the maximum peak it showed a gradual decline over time. According to Wang et al 36 the reason why the drying rate drops quickly after reaching the maximum value is that after the material loses a lot of free water, it takes more energy to remove bound water, so the rate becomes slower.…”

Section: Resultsmentioning

confidence: 99%

“…The drying rate was higher for pretreated papaya slices than for untreated ones, in descending order: (~0.72 × 10 −2 min −1 ) ET + FG > FG > ET > control. In addition to ET accelerating the drying rate, the formation of micropores caused by FG can also cause higher drying rates 9,35 …”

Section: Resultsmentioning

confidence: 99%

“…6 Some possible effects and mechanisms of how ET improves food drying are changes in structure (especially in the cell wall), changes in vapor pressure and the Marangoni effect, which is important considering capillary flow. 8 However, the effect of ET can be intensified by using other technologies together, 9 for example freezing (FG).…”

Section: Introductionmentioning

confidence: 99%

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Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds

et al. 2022

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Background Pretreatments of drying can represent an alternative to minimize the negative aspect process on the dry samples. Thus, the influence of ethanol (ET) and freezing (FG) as drying pretreatments was analyzed for slices of papaya. The slices (5 mm) were submitted for drying kinetics (60 °C and 1.5 m s−1). Drying kinetics experimental data were fitted using Page's model and a diffusive model with boundary condition of types I and III. Also the thermophysical properties (thermal conductivity and specific heat) were determined and finally, the kinetics of ultrasound‐assisted (40 kHz and 132 W) extraction of total phenolic compounds (TPCs) were realized. Results The combined method (ET + FG) was more efficient in reducing the drying time of papaya slices (48%) and the model 2 simulating the boundary condition of the third type (type III) showed the best fit to the experimental data. Effective diffusivity and convective coefficient were higher for ET + FG, where the maximum reduction in water content was 91% compared to fresh slices. The pretreatments did not influence the thermal conductivity, however, they were significant in the specific heat and in the extraction of TPCs, being higher in the time of 180 min. Conclusion It was confirmed in the results presented that the combined pretreatment ET + FG is the most viable for drying papaya slices. Furthermore, it was found to be the most efficient in minimizing the loss of TPCs. Therefore, this pretreatment has great potential for application in the development of high value‐added foods. © 2022 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 76%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds

et al. 2022

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“…This effect can be obtained due to the "sponge effect," cavitation phenomenon, and the effects accompanying cavitation, such as the formation of microchannels, facilitating mass, and/or heat transfer [16]. Ultrasound applications allow reducing drying time and energy consumption, obtaining highquality dried materials [17]. This technology has been applied as a pretreatment in the drying of sweet potatoes [18], bitter melon [19], and kiwifruits [20].…”

Section: Introductionmentioning

confidence: 99%

Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Silva¹,

Azoubel²,

Maciel³

2023

A Comprehensive Review of the Versatile Dehydration Processes

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The objective of this study was to evaluate the effect of ethanol and ultrasound as pretreatment to improve the convective drying of the BRS Vitória grape. The drying kinetics, rehydration, quality parameters, and phenolic compounds were evaluated. Before drying, grapes cv. BRS Vitória was ultrasound treated using two separate means, with ethanol (99.5% v/v) and distilled water. After pretreatment, the grapes were dried at 60°C and 0.1 m/s. The Logarithmic model provided a better prediction to describe the drying of grapes. Peleg’s model showed satisfactory adjustments to predict rehydration. Compared to the Control, pretreatment using the combination of ultrasound and ethanol decreased the drying time of the grapes by 61%. The pretreatments did not influence in quality parameters. In contrast, phenolic retention was observed in samples with ethanol. These results open new perspectives on the drying process and product quality by combining ethanol and ultrasound.

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Comparison of convective and modified temperature-controlled microwave drying on energy and physicochemical properties of banana slices

Taşova

2024

J Therm Anal Calorim

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Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices

Cited by 32 publications

References 27 publications

Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds

Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds

Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Comparison of convective and modified temperature-controlled microwave drying on energy and physicochemical properties of banana slices

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