Study of the drying kinetics of pepper

Darvishi, Hosain; Asl, Abbas Rezaie; Asghari, Ali; Azadbakht, Mohsen; Najafi, G.; Khodaei, Jalal

doi:10.1016/j.jssas.2013.03.002

Cited by 86 publications

(98 citation statements)

References 40 publications

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“…Reis et al (2012), Resende et al (2010) and Sousa et al (2011b) observed a similar behavior for the same model, studying the drying kinetics of basil leaves, Adzuki bean and forage turnip, respectively. The negative values for the parameter "b" of the Midilli model (Table 3) have been observed by various authors in the literature and accepted in the validation of the model, such as Darvishi et al (2014), Çakmak & Yildiz (2011) and Shi et al (2013) in the drying of pepper, grape and yacon, respectively.…”

Section: Resultsmentioning

confidence: 63%

Mathematical modeling of the foam-mat drying curves of guava pulp

Maciel

Afonso

Costa

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TIn foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m -1 ) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R 2 ), root-mean-square error (RMSE) and chi-square test. All models fitted well to experimental data and Midilli was the best. Albumin concentration and temperature influenced the drying rate; the lowest drying times occurred for the highest albumin concentration and highest drying temperature.Modelagem matemática das curvas de secagem em camada de espuma de polpa de goiaba R E S U M O Na secagem em camada de espuma o alimento líquido é transformado em espuma, através da adição de um agente espumante, por exemplo, a albumina. Objetivou-se, neste trabalho, avaliar o ajuste de modelos matemáticos das curvas de secagem por camada de espuma de polpa de goiaba. Na avaliação dos ajustes utilizaram-se concentrações de 4 e 8% (m m -1 ) de albumina e temperaturas de secagem de 75, 80 e 85 °C. As amostras foram colocadas em bandejas de alumínio. A secagem foi realizada em secador de bandejas. Os modelos de Lewis, Page, Midilli e Logarítmico foram ajustados aos dados experimentais e avaliados segundo os coeficientes de determinação (R 2 ), os desvios médios estimados e os testes qui-quadrados. Os modelos propostos se ajustaram bem aos dados experimentais, porém o melhor foi o de Midilli. A concentração de albumina e a temperatura influenciaram na velocidade de secagem, em que os menores tempos de secagem foram para a maior concentração de albumina e a maior temperatura de secagem.

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Section: Resultsmentioning

confidence: 63%

Mathematical modeling of the foam-mat drying curves of guava pulp

Maciel

Afonso

Costa

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…The ascorbic acid content and color parameters (L, a, and b values) of dried spinach leaves decreased significantly with increase in MW power levels. The drying time of green pepper samples under MW drying also decreased with an increase in MW power levels, and the model of Midilli et al (2002) accurately described the MW drying characteristics of green pepper (Darvishi et al, 2014).…”

Section: Microwave Dryingmentioning

confidence: 82%

“…The effectiveness of MW drying for various vegetables (celery, carrot, pumpkin, spinach, and pepper) was determined by many researchers (Alibas, 2014;Darvishi et al, 2014;Ozkan et al, 2007;Wang and Xi, 2005;Wang et al, 2007). Alibas (2014) utilized the domestic MW oven without any modification for drying approximately 50 g of celery leaves and applied 20 mathematical thin-layer-drying models for predicting the drying curves.…”

Section: Microwave Dryingmentioning

confidence: 99%

Drying Characteristics of Agricultural Products under Different Drying Methods: A Review

Lee

Park

Lee

et al. 2016

Journal of Biosystems Engineering

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Purpose: Drying is one of the most widely used methods for preserving agricultural products or food. The main purpose of drying agricultural products is to reduce their water content for minimizing microbial spoilage and deterioration reaction during storage. Methods: Although numerous drying methods are successfully applied to dehydrate various agricultural products with little drying time, the final quality of dried samples in terms of appearance and shape cannot be guaranteed. Therefore, based on published literature, this review was conducted to study the drying characteristics of various agricultural products when different drying methods were applied. Results: An increase in the drying power of sources-for example, increase in hot air temperature or velocity, infrared or microwave power-and the combination of drying power levels can reduce the drying time of various agricultural products. In addition, energy efficiency in drying significantly relies on the compositions of the dried samples and drying conditions. Conclusions: The drying power source is the key factor to control entire drying process of different samples and final product quality. In addition, an appropriate drying method should be selected depending on the compositions of the agricultural products.

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“…Por su parte el parámetro n es mayor a uno, indicando que la relación entre MR y el tiempo no sigue una cinética de primer orden. Resultados en otros estudios con hortofrutícolas que mejor describieron el secado en microondas (180 a 540W) el modelo de Midilli et al (Darvishi et al, 2014); con aire caliente el modelo Logarítmico en ñame (Montes et al, 2008), en cajuil el modelo Modified Page equation II, Werma et al y Logarítmico (Michalewicz et al, 2011 …”

Section: Modelado Matemáticaunclassified

“…La deshidratación es un proceso que logra los objetivos de conservación a través de la reducción del contenido de agua y el decremento de los costos de transporte por la reducción de peso y volumen del alimento (Darvishi et al, 2014). El secado de ñame en las condiciones de humedad relativa (89%) y alta humedad composicional (Garcia et al, 2012) hacen que el proceso de secado con aire caliente y al sol genere dificultades operativas en el deterioro del producto y largos tiempos de proceso (Ordóñez et al, 2014).…”

Section: Introductionunclassified