Rapid dry weight determination of kiwifruit pomace and apple pomace using an infrared drying technique

Mathematical modelling of thin layer hot air drying of carrot pomace

“…Obviously, within a certain temperature range (60-75°C), increasing drying temperature speeds up the drying process, thus shortens the drying time. Similar findings have been reported for fruit and vegetable products drying (Vergara et al 1997, Fenton and Kennedy 1998, Ramaswamy and Nieuwenhuijzen 2002, Wang and Chao 2002, Wang et al 2006.…”

Mathematical modeling on hot air drying of thin layer apple pomace

“…Obviously, within a certain temperature range (75-105°C), increasing drying temperature speeds up the drying process, thus shortens the drying time. This result is similar to those of apple products drying (Fenton & Kennedy, 1998;Ramaswamy & van Nieuwenhuijzen, 2002;Vergara, Amezaga, Barcenas, & Welti, 1997;Wang & Chao, 2002). In each equal increased temperature interval of 10°C from 75 to 105°C, the drying time decreased by 25.84%, 27.23% and 15.79% correspondingly.…”

“…Currently, there are three types of thin-layer drying models used to describe the drying phenomenon of farm product, namely, theoretical model, which considers only the internal resistance to moisture transfer between product and heating air, semi-theoretical and empirical models which consider only the external resistance (Midilli, Kucuk, & Yapar, 2002;Panchariya, Popovic, & Sharma, 2002). Theoretical model needs assumptions of geometry of a typical food, its mass diffusivity and conductivity (Demirtas, Ayhan, & Kaygusuz, 1998;Ece & Cihan, 1993); empirical model neglects the fundamentals of drying process and presents a direct relationship between average moisture and drying time by means of regression analysis (Ö zdemir & Devres, 1999;Wang & Singh, 1978), and semi-theoretical model is a tradeoff between the theoretical and empirical ones, derived from simplification of Fick's second law of diffusion or modification of the simplified model, which are widely used, such as the Lewis model, the Page Several investigations have been done in drying characteristics of apple products (Andres, Bilbao, & Fito, 2004;Fenton & Kennedy, 1998;Funebo & Ohlsson, 1998;Nieto, Salvatori, Castro, & Alzamora, 1998;Ramaswamy & van Nieuwenhuijzen, 2002;Sacilik & Elicin, 2006;Velic, Planinic, Tomas, & Bilic, 2004;Wang & Chao, 2002. However, no published detailed information seems to be available about the drying model of apple pomace.…”

Simple modeling of infrared drying of fresh apple slices

“…Infrared drier was tested and compared with the oven-drying technique for the determination of the dry matter % (dm%) of both kiwifruit and apple (Malus domestica Borkh.) pomace by Fenton and Kennedy (1998). They show that infrared drying of kiwifruit and apple pomace is to be an alternative, giving the same level of accuracy as oven drying but with a much reduced determination time.…”