Performance of a liquid desiccant-assisted solar juice concentration system for barberry juice

Alizadeh, Hamid-Reza; Mortezapour, Hamid; Akhavan, Hamid‐Reza; Balvardi, Mohammad

doi:10.1016/j.solener.2019.03.085

Cited by 13 publications

(8 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A matiz ou ângulo hue é o atributo pelo qual as cores geralmente são definidas como esverdeadas e avermelhadas (Fernández-Vázquez, Stinco, Hernanz, Heredia, & Vicario, 2013). Ângulos de 0º e 90º, por exemplo, indicam vermelho e amarelo puros (Alizadeh, Mortezapour, Akhavan, & Balvardi, 2019), sendo assim, as amostras apresentaram tonalidades amareladas em T1 (101,37 ± 9,99) e T3 (103,83 ± 15,26), e alaranjadas em T2 (67,42 ± 9,46). Essa diferença do T2 para os demais tratamentos foi notada visualmente, onde se observou uma coloração amarronzada, provavelmente resultante de reações de Research, Society and Development, v. 9, n. 7, e142973999, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i7.3999 escurecimento enzimático, especialmente por ação de peroxidases, cuja atividade é maior do que a de polifenoloxidases na polpa de cacau (Paz, 2010).…”

Section: Rendimento E Características Físico-químicas Das Polpas Diluunclassified

Efeito do tratamento enzimático no despolpamento de cacaus do clone CCN-51: características físico-químicas, teor de polifenóis e atividade antioxidante

Oliveira

Nascimento

Dantas

et al. 2020

RSD

View full text Add to dashboard Cite

The objective of the present work was to evaluate the influence of enzymatic maceration with pectinases on CCN-51 clone cocoa pulp, by means of yield, physicochemical aspects, polyphenol content, and antioxidant activity of diluted cocoa pulp (PCD). Three treatments were conducted. In the T1 treatment, the pulp was added water in the proportion of 1: 3 (m / v) and the Pectinex ULTRA SP-L enzyme complex, the mixture being kept at 45 °C for 15 minutes under agitation; in T2 there was no enzymes addition and in T3 the pulp was extracted manually. The PCD were subjected to physicochemical analyzes of pH, acidity, color, moisture, ash, lipids, proteins and reducing sugars; in addition to the content of total extractable polyphenols and antioxidant activity by the radicals ABTS•+ and DPPH methods. T3 showed the highest yield (32.04%), however the presence of the enzyme increased the value by more than 100% (T1 = 22.45%) when compared to the control (T2 = 11.18%). T1 showed the lowest pH (3.39) and the highest acidity (0.10%). The enzymatic treatment did not change the color parameters of the PCD when compared to the manual process. The extraction methods did not significantly influence the chemical composition of the PCD. The content of polyphenols was higher for T1 (7.47 mg / 100 g), which also showed the best antioxidant activity by the two methods evaluated. It can be concluded that the enzymatic treatment had a positive influence on the yield, on the extraction of polyphenols and on the antioxidant activity of the diluted cocoa pulp.

show abstract

Section: Rendimento E Características Físico-químicas Das Polpas Diluunclassified

Efeito do tratamento enzimático no despolpamento de cacaus do clone CCN-51: características físico-químicas, teor de polifenóis e atividade antioxidante

Oliveira

Nascimento

Dantas

et al. 2020

RSD

View full text Add to dashboard Cite

show abstract

“…SHF values of a solar dryer equipped with a liquid desiccant bed were found between 0.385 and 0.634 (Dorouzi et al, 2018). In an experimental study on a solar juice concentrating system, SHF values ranged from 0.69 to 0.74 (Alizadeh et al, 2019). In the study of an infrared dryer equipped with a PV‐T collector in glazed and unglazed modes, the SHF value was between 0.58 and 0.8 (Mirzaei et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Energy and exergy analysis of a water bed‐infrared dryer coupled with a photovoltaic‐thermal collector

Rezvani

Mortezapour

Ameri

et al. 2022

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

Orange is a perishable fruit that is dried to increase its shelf‐life. The main challenge of industrial dryers is their high energy consumption, which accounts for about 12% to 20% of the energy demands of the industry. In the present study, a continuous water bed‐infrared dryer equipped with a photovoltaic‐thermal (PV‐T) collector was presented for orange fruit drying. The designed dryer comprised two main units: the PV‐T air collector and the water bed‐infrared dryer. The PV‐T collector was considered to simultaneously generate electricity and heat required for the hot airflow inside the dryer. The effects of the hot water flow rate (0.05, 0.1, and 0.15 L/min) and the product thickness (3, 5, and 7 mm) on solar heat fraction, final moisture content of the dried oranges, and energy and exergy efficiencies of the dryer were investigated using the factorial test based on a randomized complete block design experiment. The average solar heat fraction increased by 35.1% with increasing the thickness from 3 to 7 mm, and increased by 29.8% with increasing the water flow rate from 0.05 to 0.15 L/min. Rising the water flow rate in the studied range reduced the final moisture content by about 14.7%. The average solar heat fraction, final moisture content as well as energy and exergy efficiencies of the dryer were obtained 0.26–0.61, 9.1%–16.04% wet basis (wb), 26.35%–35.63%, and 3.42%–12.9%, respectively. The best operating condition suggested based on the highest solar heat fraction, energy and exergy efficiencies, and the lowest final moisture content, was the 3‐mm slice thickness of orange and the water flow rate of 0.15 L/min. Practical Applications The main challenge of industrial dryers is their high energy consumption. In the present study, to increase energy efficiency in water bed dryers, a heat source of infrared radiation was deployed on top of the product surface, and a PV‐T collector was used to generate electricity and hot airflow simultaneously. We experimentally investigated the changes in heat fraction of solar energy, final moisture content of dried oranges, and energy and exergy efficiencies of the designed continuous water bed‐infrared dryer equipped with PV‐T collector at different operating conditions.

show abstract

Section: Introductionmentioning

confidence: 99%

“…Barberry ( Berberis vulgaris L.) fruit, as the largest genus of Berberidaceae family, is a rich source of bioactive compounds such as carotenoids, flavonoids, anthocyanins and polyphenols, and therefore shows different health properties, e.g . antioxidant and anticancer activities ( 1 ). Besides, in traditional medicine, this fruit and especially its juice have a wide application in the treatment of colitis, chronic inflammation, high blood pressure, and nervous, liver and heart problems ( 2 ).…”

Section: Introductionmentioning

confidence: 99%

Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidised Polysaccharides

Hosseini

Khodaiyan

Mousavi

et al. 2021

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

Research background. Barberry juice is a rich source of bioactive compounds and shows different health properties such as antioxidant and anticancer activities. Clarification, as the removal process of suspended material, is an important step in production process of fruit juice due to its significant effect on the appearance, flavor and commercialization of juice. Pectinase is the most important enzyme applied in juice clarification that breaks down the pectin polymer structure and leads to reduce the undesirable turbidity. Pectinase immobilization is a way to overcome free enzyme drawbacks such as instability, high cost, the difficulty of recovery and recyclability. Also, continuous clarification process which is highly preferred in fruit juice industry is not possible without enzyme immobilization. Experimental approach. Pectinase enzymes were immobilized on the functionalized glass beads (glass bead+3-aminopropyl triethoxysilane) by glutaraldehyde, polyaldehyde pullulan and polyaldehyde kefiran and the barberry juice clarification was accomplished in the batch and continuous process in a packed bed reactor (PBR). Also, the effect of clarification process on the physicochemical and antioxidant properties of the barberry juice samples was evaluated. Results and conclusions. The clarification optimum conditions in the PBR were obtained at a flow rate of 0.5 mL/min, the temperature of 50 °C and treatment time of 63 min. The clarification process led to a decrease in turbidity, pH, total soluble solids, viscosity, total phenol content and antioxidant activity of the juice samples. Also, this process increased the clarity, acidity, reducing sugar content and the lightness parameter of the barberry juice. It was found that the greatest effect on the studied properties was related to polyaldehyde kefiran-immobilized pectinase treatment in the continuous process and both new cross-linkers had better enzyme immobilization performance than common cross-linker (glutaraldehyde). Novelty and scientific contribution. For the first time, barberry juice was clarified with pectinase immobilized by polyaldehydes of pullulan and kefiran and the obtained results showed that the pectinase immobilization by these new cross-linkers was much more efficient than by the glutaraldehyde as common cross-linker. Therefore, it seems that these findings can be of use towards an industrialised production of fruit juices.

show abstract

Performance of a liquid desiccant-assisted solar juice concentration system for barberry juice

Cited by 13 publications

References 45 publications

Efeito do tratamento enzimático no despolpamento de cacaus do clone CCN-51: características físico-químicas, teor de polifenóis e atividade antioxidante

Efeito do tratamento enzimático no despolpamento de cacaus do clone CCN-51: características físico-químicas, teor de polifenóis e atividade antioxidante

Energy and exergy analysis of a water bed‐infrared dryer coupled with a photovoltaic‐thermal collector

Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidised Polysaccharides

Contact Info

Product

Resources

About