Solar thermal drying performance analysis of banana and peach in the region of Gafsa (Tunisia)

Nasri, Faouzi

doi:10.1016/j.csite.2020.100771

Cited by 22 publications

(8 citation statements)

References 32 publications

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“…Finally, for solar drying, the logarithmic model fitted better to the experimental data of drying at 3 m/s (r 2 > 0.999, RMSE < 0.001, and χ 2 < 1.12 × 10 −4 ), while the Wang and Singh model was the most suitable to describe de experimental data at 1 m/s (r 2 > 0.998, RMSE < 1.31 × 10 −2 , and χ 2 < 1.92 × 10 −4 ). Similar results were observed in the solar thermal drying of peaches reported by Nasri [35,36]; they reported a drying time between 120 and 180 min for low and high airflow, and the model that best fit the experimental data was the Two-Terms model.…”

Section: Analysis Of Thin Layer Modelssupporting

confidence: 87%

Solar and Convective Drying: Modeling, Color, Texture, Total Phenolic Content, and Antioxidant Activity of Peach (Prunus persica (L.) Batsch) Slices

et al. 2023

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Peach is a fruit highly appreciated by consumers; however, it is highly perishable, so drying is an alternative to preserve its physical and chemical properties. In this study, the effect of drying in natural and forced convection at three different temperatures (40 °C, 45 °C and 50 °C) and solar drying with two air velocities (1 m/s and 3 m/s) on the color, texture, total phenol content and antioxidant capacity of peach (Prunus persica (L.) Batsch), were evaluated. The experimental data of the drying kinetics were adjusted to five different mathematical models (Page, Logarithmic, Two-term exponential, Wang and Singh, and Verma et al.). The model that best represented the experimental data in natural convection was the Wang and Singh model (r2 > 0.998; RMSE < 0.016; χ2 < 2.85 × 10−4); in forced convection (45 °C and 50 °C), it was the Verma et al. model (r2 > 0.997; RMSE < 0.025; χ2 < 8.12 × 10−4); and finally, for solar drying, it was the Logarithmic model at 3 m/s (r2 = 0.999; RMSE < 0.012; χ2 < 1.12 × 10−4) and Wang and Sing model (1 m/s) (r2 = 0.998; RMSE = 1.31 × 10−4; χ2 = 1.92 × 10−4). The highest color difference was in samples dried by the natural convection method. The highest values of hardness were obtained by the solar drying method. The value of chlorogenic acid increased with the temperature of natural convection, while the concentration of neochlorogenic acid increased with the temperature at forced convection. For solar drying, the values of chlorogenic acid were greater at 3 m/s; in contrast, the neochlorogenic acid was greater at 1 m/s.

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Section: Analysis Of Thin Layer Modelssupporting

confidence: 87%

Solar and Convective Drying: Modeling, Color, Texture, Total Phenolic Content, and Antioxidant Activity of Peach (Prunus persica (L.) Batsch) Slices

et al. 2023

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“…Drying is an effective method to extend the duration of long-term storage of fruits with high moisture [ 5 ]. Recently, several studies have been conducted to investigate the changes in nutrient composition of peaches under solar thermal drying [ 6 ], hot air drying (HAD), infrared drying, hot air-assisted radio frequency drying, and microwave-assisted hot air drying [ 7 ]. However, most of these studies focused on white-flesh peach or yellow-flesh peach.…”

Section: Introductionmentioning

confidence: 99%

Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

Tan

Miao

Zhou

et al. 2022

Foods

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The purpose of this study was to explore the drying kinetics, effective moisture diffusivity, activation energy, color variation, and the thermal degradation properties of anthocyanins of blood-flesh peach under hot air drying for the first time. The results showed that the hot air-drying process of blood-flesh peach belongs to reduced-speed drying. The Page model could accurately predict the change of moisture ratio of blood-flesh peach. The effective moisture diffusivity during hot air drying of blood-flesh peach was in the range between 1.62 × 10−10 and 2.84 × 10−10 m2/s, and the activation energy was 25.90 kJ/mol. Fresh samples had the highest content (44.61 ± 4.76 mg/100 g) of total monomeric anthocyanins, and it decreased with the increase of drying temperature. Cyanidin-3-O-glucoside and delphinidin-3-O-galactoside were the main anthocyanins of blood-flesh peach as identified and quantified by UPLC-QqQ-MS. Interestingly, during the drying process, the content of cyanidin-3-O-glucoside increased at the beginning, and then decreased. However, the content of delphinidin-3-O-galactoside kept decreasing during the whole drying process. Considering the drying efficiency, fruit color and quality, 70 °C would be a suitable temperature for drying blood-flesh peach. This research will provide beneficial information for understanding the anthocyanin degradation of blood-flesh peach during drying, and guide the production of high-quality dried products.

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“…1.007506 0.000111 *These models were found to be the best model to describe the drying curve of injera. (Akpinar, 2006;Chauhan et al, 2018;Ertekin & Yaldiz, 2004;Hacıhafızoğlu et al, 2008;Kavak et al, 2004;Lakshimi et al, 2019;Menges & Ertekin, 2006;Naderinezhad et al, 2016;Nasri, 2020).…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics of driedinjera(dirkosh) using a mixed-mode solar dryer

2021

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Injera is a staple food for Ethiopians both in the country and abroad. Injera has high nutritional value as it is reach in fibre and other nutrients most importantly it is gluten free. Dried injera (dirkosh) is mostly preserved using open sun drying. But there is no study conducted to improve the drying process and evaluate dried injera (dirksoh) for its drying kinetics and performance of the solar dryer. This is the first attempt to formulate the drying kinetics of dried injera. Thus, a mixed mode natural convection solar dryer was designed, manufactured and tested using injera (dirkosh) in Addis Ababa, Ethiopia. The test result indicated that the drying efficiency and overall drying rate were 17.7% and 3.69 × 10 −5 kg/s, respectively. The moisture content of injera was reduced from 65.5% to 12% in wet basis in 4 h in the solar dryer. Statistical analyses of the result have shown that Midilli and Verma as a best fit models with the highest value of the correlation coefficient (R 2 ) and the lowest values of reduced chi-square (χ 2 ) and root mean square error (RMSE). Finally, it was concluded that solar drying of injera could be a feasible method for preserving and maintaining the quality of dried injera (dirkosh) with a minimum cost.

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Solar thermal drying performance analysis of banana and peach in the region of Gafsa (Tunisia)

Cited by 22 publications

References 32 publications

Solar and Convective Drying: Modeling, Color, Texture, Total Phenolic Content, and Antioxidant Activity of Peach (Prunus persica (L.) Batsch) Slices

Solar and Convective Drying: Modeling, Color, Texture, Total Phenolic Content, and Antioxidant Activity of Peach (Prunus persica (L.) Batsch) Slices

Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

Drying kinetics of driedinjera(dirkosh) using a mixed-mode solar dryer

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