Solar drying characteristics of strawberry

El‐Beltagy, A. E.; Gamea, G. R.; Essa, A.H. Amer

doi:10.1016/j.jfoodeng.2005.10.015

Cited by 166 publications

(64 citation statements)

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“…The results were generally in agreement with Doymaz (2004); Akpinar (2006); Vagenas and Marinos-Kouris (1991) and Thorat et al (2010). In the falling rate period the material surface is on larger saturated with water and drying rate is controlled by diffusion of moisture from the interior of sold to the surface (El-Beltagy et al, 2007).…”

Section: Retardation Of Corn Oil Auto Oxidationsupporting

confidence: 86%

“…But natural sun drying isn't possible as a drying method for the Strawberries, because this fruit appears in clusters and ripen in autumn and winter months. In addition hard being unprotected from rain, wind carry dirt, dust, infestation by insects, rodent and other animal (El-Beltagy et al, 2007;Orak et al, 2011). On the other hand natural sun drying application is restricted by the long drying time and need to for favorable weather (Arora, 2006).…”

Section: Introductionmentioning

confidence: 99%

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MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

Al-Hilphy¹

2013

American Journal of Agricultural and Biological Sciences

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The halogen drying characteristics of strawberry (Fragaria ananassa Duch) slices were investigated. Drying experiments were carried out a three different drying temperatures (60, 70 and 80°C). The effect of drying temperature on the drying rate, drying coefficient, efficiency, effective diffusivity of the strawberry and antioxidant activity were evaluated. The best model for describing the halogen drying process was chosen by fitting nine commonly used drying models. The effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick's diffusion equation. The results showed that increasing drying temperature accelerate the halogen drying process. As well as, increasing of drying rate, drying rate constant, drying coefficient and effective diffusivity. All drying experiments had only falling rate period. The goodness of fit tests indicated that the proposed modified page model gave the best fit to experimental results at 70 and 80°C, but page model gave the best fit to experiment results at temperature of 60°C. The effective diffusivity varied from 7.53×10 −9 -2.52×10−8 m 2 /sec. Effective diffusivity was satisfactorily by an Arrhenius type relationship with activation energy with in 60-80°C temperature range. The ability of reducing power of the ferrous ion can taken as an indicator for the ability or antioxidant power for strawberry extracted.

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Section: Retardation Of Corn Oil Auto Oxidationsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

Al-Hilphy¹

2013

American Journal of Agricultural and Biological Sciences

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“…Newton, Henderson and Pabis, Page, and Logarithmic models were fitted in the experimental data by using regression technique. The solar drying characteristics of 3-shapes strawberry, whole, halves quarter and 3 mm discs, were investigated by Egyptian researchers [2]. Moreover, the effect of drying temperature, 50˚C to 80˚C, on drying rates of apple slice was studied [3].…”

Section: Introductionmentioning

confidence: 99%

Cassava slices drying by using a combined hot-air single-plane microwave dryer

Wilaipon¹

2014

JACEN

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Characteristics of cassava drying were investigated by using a microwave hot-air drying system. Two waveguides were installed on a single plane of the microwave cavity. The drying experiments were carried out at two levels of sample surface temperature set-points, 70˚C and 80˚C respectively. Cassava (Rayong-9) with 2.5 kg weight and 61% moisture content on wet basis was dried in the dryer for about 300 -340 minutes until the final values of moisture content of about 20% db were achieved. It was found that the drying time decreased with an increase in sample-surface temperature set point. Approximately 87% of the moisture was removed during the drying period. It was found that there was a rapid decrease in moisture ratio values followed by the gradual decline period in all experiments. With regard to drying kinetics, 5 commonly used mathematical models were examined with the experimental data. It was found that Page's and diffusion models provided a good agreement between the experimental and predicted moisture ratio values for all temperature set-points. The regression results indicated that highest values of coefficient of determination and adjusted coefficient of determination as well as lowest value of standard error of estimation were reported for the case of Page's model at 80˚C temperature set-point.

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“…stuff under the plastic packs (Bala et al, 2002). Therefore, different studies conducted on solar drying have proved that it is a good alternative for sun drying for the production of high quality dried products (Beltagy et al, 2007).…”

mentioning

confidence: 99%

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Ansari

Aghar

Shahid

et al. 2014

Journal of Food Technology Research

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Fat is a major constituent of food that softens the food product in addition toKeywords: Fat repalacer, Papaya lather, Low energy foods, Baked food products, Heart diseases, Obesity, Antioxidants. INTRODUCTIONFat replacers are responsible for the low calories products with similar functional properties.Tropical fruits constitute a major nutritional and economic resource for developing countries including banana, papaya, pineapple, mango and avocado are generally the most important in economic and trading terms in developing countries especially Pakistan. Fresh fruits owing to vitamins, essential minerals, phenolic antioxidants, glucosinolates and other bioactive substances/nutrients help to prevent micronutrient deficiencies. Intakes of high fat foods are a reason of certain cancer (Krauss et al., 2001) and linked with other factors such as more energy intake, positive energy balance, and the development of obesity (Wylie-Rosett, 2002). To overcome these problems fat replacers are used. Fat replacers that are used in food products have the same properties as of fat (Claudia et al., 2006). On dry basis carbohydrates supplying 4 Kcal/g but when hydrates they give 1-2 Kcal/g of energy however in some cases it is equal to zero Kcal (Conforti and Archilla, 2001).Fat is a major food component and plays important role in sensory and physiological benefits.It is important in developing flavor, mouth feel, taste, and aroma (Mistry, 2001;Sampaio et al., 2014 Vol. 1, No. 1, pp. 27-44 ISSN(e): 2312-3796 ISSN(p): 2312-6426 DOI: 10.18488/journal.58/2014.1.1/58.1.27.44 © 2014 2004). It is also responsible for creaminess, appearance, palatability, texture, and lubricity of foods and during meal enhance the satiety. Due to lipophilic flavor it act as originator of flavor development (e.g., by lipolysis or frying), and stabilize flavor (Romeih et al., 2002). Fat-soluble vitamins and essential fatty acids are derived from fat and it is also a carrier for lipophilic drugs (Cooper et al., 1997). In diet provides more energy as compared to other nutrients and supplying 9 kcal/g of energy as compared to the 4 kcal/g for proteins and carbohydrates. Fat soluble vitamins and other phytochemicals are absorbed by the aid of fat in adipose tissues that helps the body to maintain its temperature and serve as energy reserve (Stretch, 2006). During cooking fat have different purposes i.e. its heat transfer quality enable speedy heating and achievement of very high temperatures. Due to its high temperature during frying many Journal of Food Technology Research

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Solar drying characteristics of strawberry

Cited by 166 publications

References 21 publications

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

Cassava slices drying by using a combined hot-air single-plane microwave dryer

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

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Solar drying characteristics of strawberry

Cited by 166 publications

References 21 publications

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

Cassava slices drying by using a combined hot-air single-plane microwave dryer

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Contact Info

Product

Resources

About

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY