Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

Abbaspour‐Gilandeh, Yousef; Jahanbakhshi, Ahmad; Kaveh, Mohammad

doi:10.1002/fsn3.1347

Cited by 85 publications

(74 citation statements)

References 67 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was observed that the ratio of energy consumption increased from 0.36 to 0.71, as the temperature rose from 50 to 70 °C. Furthermore, the maximum EUR was 0.71 at 70 °C nd a load density of 300 g, while the minimum value (0.36) was obtained at 50 °C and a load density of 200 g. However, the EUR decreases with a decreasing load density at air temperatures of 50-70 °C, but only in correspondence with load densities of 200 to 300 g. Similarly, Abbaspour-Gilandeh et al (2019) showed that air temperature increases with respect to the EUR when quince was dried in a hot air dryer. Akpinar et al (2005) reported that the EUR decreases with a substantial increase in the temperature and air velocity while performing the energy and exergy analyses in a cyclone type dryer for potato slices.…”

Section: Resultsmentioning

confidence: 81%

Energy and exergy analyses of okra drying process in a forced convection cabinet dryer

Okunola¹,

Adekanye²,

Idahosa³

2021

Res. Agric. Eng.

View full text Add to dashboard Cite

A forced convection automatic cabinet dryer integrated with a data logger was designed and fabricated. The okra samples were dried in the dryer at drying temperatures of 50, 60, and 70 °C and at three different load densities of 200, 300, and 400 g at a continuous air velocity of 0.7 m·s<sup>–1</sup>. Energy and exergy analyses of the drying process were performed. The obtained results showed that the energy efficiency, energy utilisation, and utilisation ratio increased from 26.59 to 68.24%, 5.47 to 114.36 W, and 0.36 to 0.71 as the temperature increased to 70 °C, respectively. The inflow, outflow, and exergy losses were in the range of 7.02 to 26.14 W, 4.43 to 14.16 W, and 2.59 to 11.98 W, respectively, while exergy efficiency varied from 49.15 to 63.47%. The findings show that exergy efficiencies decrease with an increase in the drying temperature, but increase with a lower load rate. The index of sustainability varies from 2.14 to 2.77, the value increases as the load density decreases while it decreases with a temperature increment.

show abstract

Section: Resultsmentioning

confidence: 81%

Energy and exergy analyses of okra drying process in a forced convection cabinet dryer

Okunola¹,

Adekanye²,

Idahosa³

2021

Res. Agric. Eng.

View full text Add to dashboard Cite

show abstract

“…The reason for this decrease in the percentage of shrinkage under microwave power can be the longer time spent for drying pistachio kernels and the more uniform distribution of heat in the samples. Moreover, increasing microwave power results in higher mass transfer and collapse of the cell structure, and eventually, leads to higher shrinkage in the pistachio kernels (Abbaspour‐Gilandeh, Jahanbakhshi, & Kaveh, 2020). Similar results were obtained for apple (Nowacka et al, 2012), almond (Kaveh, Jahanbakhshi, et al, 2018), and melon seed (Golpour et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Jahanbakhshi

Kaveh

Taghinezhad

et al. 2020

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

The aim of this study is to determine the kinetics and quality properties of pistachios under different microwave powers (270, 450, and 630 W) and ultrasound (US) pretreatment at 0, 10, 20, 40, and 60 min. It is also aimed at comparing the estimations of the moisture ratio of pistachio by mathematical modeling, artificial neural networks (ANNs), and adaptive neuro‐fuzzy inference system (ANFIS) methods. The minimum and maximum values of effective moisture diffusivity (Deff) were 1.43 × 10–8 and 4.30 × 10–8 m2/s, respectively. Specific energy consumption (SECtotal) of the samples was varied between 58.097 and 122.21 kWh/kg. The lowest value of shrinkage (13.1%) and color change (19.97) were reported in a microwave power of 270 W and duration of US 0 min. The results showed that considering (R2 = .9997) and Mean Square Error (b∗ = 0.0004), the ANFIS model had a better performance in predicting the moisture ratio of pistachios compared to the mathematical models and ANNs. Practical applications Drying is defined as the process of removing moisture through the simultaneous transfer of heat and mass. Heat transfer from the surrounding environment to the foodstuff leads to the evaporation of the surface moisture. Moisture can also be transferred from inside the product to its surface and then evaporate there. The use of US waves has been suggested in combination drying methods especially in situations where preserving the appearance and nutritional value of the food are the main priority. The effective moisture diffusion coefficient is one of the important parameters in modeling, designing, and optimizing the drying process. Color is an important indicator of the quality of the food and represents the chemical, biochemical, and microbiological characteristics of the product. During the drying process, due to the evaporation of moisture from the foodstuff, the phenomenon of shrinkage occurs and this also affects the physical properties of the solids and the appearance of the final product.

show abstract

“…It was concluded the dried carrot β‐Carotene retaining range was 80.4%, pentin methyl and peroxidase residual activity varied from 83 to 95% and 30 to 35%, respectively. Abbaspour‐Gilandeh, Jahanbakhshi, and Kaveh (2020) developed the hot air dryer for drying quince slices at 50°C‐70°C in drying air temperature. It was observed that the effective moisture diffusivity of drying quince slices was varied from 4.1 × 10 −10 m 2 /s to 1.1 × 10 −9 m 2 /s.…”

Section: Introductionmentioning

confidence: 99%

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Elangovan

Natarajan

2021

J Food Process Engineering

View full text Add to dashboard Cite

Effect of pretreatments and drying method on the ivy gourd and their drying characteristics such as rate of drying, moisture diffusivity and activation energy are studied. The ivy gourd samples are pretreated with four pretreatments such as ascorbic acid, lemon juice, sugar solution, honey dip, and control for 10 min. Pretreated and control (untreated) ivy gourd slices are dried in a single slope solar dryer. The solar dryer temperature is found to be in the range of 35-72 C at air velocity of 1 m/s. The effective moisture diffusivity of the dried ivy gourd samples is found to be best in ascorbic acid (7.90 × 10 −8 m 2 /s) followed by control samples (5.07 × 10 −9 m 2 /s), lemon juice samples (6.92 × 10 −9 m 2 /s), honey dip samples (3.05 × 10 −10 m 2 /s), and sugar solution samples (3.37 × 10 −10 m 2 /s). The activation energy of the dried ivy gourd is found as lowest in ascorbic acid (21.23 kJ/mol) followed by control samples (24.81 kJ/mol), lemon juice samples (26.06 kJ/mol), sugar solution samples (27.05 kJ/mol), and honey dip (27.79 kJ/mol) samples. The sensory analysis for the dried samples is performed in terms of taste, color and it is observed that honey treated sample given promising results followed by sugar solution, ascorbic acid, lemon juice, and control samples. Practical application Drying is a widely practicing technology in the postharvest food processing for their longer preservation. Most of the developing countries are facing huge loss in the vegetable postharvesting due to open drying methods. This is mainly due to the nonavailability of efficient solar drying facilities. This study proposed the most efficient solar drying method suitable for developing countries. Besides, quality of four different pretreatment ivy gourds is dried in a natural and forced convective single slope direct solar dryer and also dried in an open sun drying method. The effects of pretreatments on the moisture loss are analyzed and presented here. Based on the results, it is confirmed that, the pretreatments are the effective method for removing the moisture content of the food substances for longer period of preservation. 1 | INTRODUCTION Ivy gourd (Coccinia grandis) is a tropical plant from the pumpkin family and it is grown in several regions of south India. Ivy gourd is cost effective and it is widely available throughout the year. Its gives high yield from October-December (Rainy seasons). Ivy gourd is rich in β-carotene, which is a significant vitamin A precursor (Sinchaipanit,

show abstract

Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

Cited by 85 publications

References 67 publications

Energy and exergy analyses of okra drying process in a forced convection cabinet dryer

Energy and exergy analyses of okra drying process in a forced convection cabinet dryer

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Contact Info

Product

Resources

About