Shrinkage, porosity and density behaviour during convective drying of spirulina

Dissa, Alfa Oumar; Desmorieux, Hélène; Savadogo, Patrice; Segda, B.G.; Koulidiati, Jean

doi:10.1016/j.jfoodeng.2009.10.036

Cited by 91 publications

(78 citation statements)

References 25 publications

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“…Similar effects have been reported for corn [Amiri Chayjan et al 2011] and tomato [Ruiz Celma et al 2012]. [Dissa et al 2010], pineapple [Ponkham et al 2012] and papaya [Kurozawa et al 2012]. Shrinkage value of terebinth fruit under convective drying was predicted by the following linear equation:…”

Section: Specifi C Energy Consumptionsupporting

confidence: 68%

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Kaveh

Chayjan

2014

Acta Sci Pol Technol Aliment

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Section: Specifi C Energy Consumptionsupporting

confidence: 68%

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Kaveh

Chayjan

2014

Acta Sci Pol Technol Aliment

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“…Shrinkage, which occurred during d rying as a result of water evaporation, shrinkage coeffi cient was calculated at each instant of the drying according to the following formula (Dissa et al, 2010):…”

Section: Modelling Of Drying Kineticsmentioning

confidence: 99%

Modelling of nectarine drying under near infrared – Vacuum conditions

Alaei

Chayjan

2015

Acta Sci Pol Technol Aliment

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Nectarine (Prunus persica) is smooth-skinned peach of the rosaceae family, known for more than 2000 years and grown throughout the warmer temperate regions of both the northern and southern hemispheres.In tree shape and leaf characteristics the peach and nectarine are indistinguishable, but nectarine fruits look more like plums than peaches because of the smooth skin. The stones and kernels of the two fruits are alike in appearance. Nectarines have red, yellow or white fl esh and source of fi ber, iron, calcium, magnesium, phosphorus, zinc, copper, glucose and vitamin B 1 , B 2 , B 3 , B 6 , C and E (Balch, 2003). Nectarine is one of MODELLING OF NECTARINE DRYING UNDER NEAR INFRARED -VACUUM CONDITIONSBehnam Alaei, Reza Amiri Chayjan ABSTRACTBackground. Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as an appropriate method for susceptible materials with high moisture content such as nectarine slices. Material and methods. Modelling of nectarine slices drying was carried out in a thin layer near infraredvacuum conditions. Drying of the samples was implemented at the absolute pressures of 20, 40 and 60 kPa and drying temperatures of 50, 60 and 70°C. Drying behaviour of nectarine slices, as well as the effect of drying conditions on moisture loss trend, drying rate, effective diffusion coeffi cient, activation energy, shrinkage, colour and energy consumption of nectarine slices, dried in near infrared-vacuum dryer are discussed in this study. Six mathematical models were used to predict the moisture ratio of the samples in thin layer drying.Results. The Midilli model had supremacy in prediction of nectarine slices drying behaviour. The maximum drying rates of the samples were between 0.014-0.047 g water /g dry material ·min. Effective moisture diffusivity of the samples was estimated in the ranges of 2.46·10 -10 to 6.48·10 -10 m

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“…The mean value was taken to simplify the modeling process. Dissa et al (2010) obtained critical moisture content values of 1.444, 1.607 and 1.765 kg w kg s -1 for the convective drying of spirulina, for a cylinder form with diameters of 3, 4 and 6 mm, respectively. Desmorieux et al (2008) reported critical moisture content values varying from 4.100 to 6.800 kg w kg s -1 for the convective drying of parallelepiped pieces of mango, at different air conditions.…”

Section: Resultsmentioning

confidence: 95%

Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared

Santos¹,

Corrêa²,

Baptestini³

et al. 2011

Ciênc. Tecnol. Aliment.

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Shrinkage, porosity and density behaviour during convective drying of spirulina

Cited by 91 publications

References 25 publications

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Modelling of nectarine drying under near infrared – Vacuum conditions

Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared

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Shrinkage, porosity and density behaviour during convective drying of spirulina

Cited by 91 publications

References 25 publications

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks

Modelling of nectarine drying under near infrared &#8211; Vacuum conditions

Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared

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Modelling of nectarine drying under near infrared – Vacuum conditions