Study on kinetics of flow characteristics in hot air drying of pineapple

Abstract

The aim was to evaluate the kinetic parameters, total color differences (∆E*) and browning index differences (∆BI) of air flow pineapple drying. The experiments were performed on air temperatures at 60 and 70 °C, and air velocities at 1.5 and 2.0 m/s. The kinetic parameter (k) increased when air temperature was increased for all air velocity. The effective diffusivity coefficient (D) increased as high as the temperature of the heating medium. The variation of D of swirling flow was ranging from 6.72 × 10 to 10.23 × 10 m/s, while the variation of D of non-swirling flow was ranging from 6.40 × 10 to 9.42 × 10 m/s. The drying time of swirling flow was shorter than non-swirling flow in each drying condition. Moreover, the ∆E* and ∆BI of pineapple in swirling flow were lower than that obtained from non-swirling flow. Therefore, the convective drying using swirling flow can be minimized for drying time and color deterioration.

Study on intermittent low‐pressure superheated steam drying: Effect on drying kinetics and quality changes in ripe mangoes

“…When compared to HAD, only the falling rate period was found that the drying rates linearly decreased throughout the drying process. Similar behavior was found in mango drying (Dissa, Desmorieux, Bathiebo, & Koulidiati, 2008) and pineapple drying (Malaikritsanachalee et al, 2018). The drying rates of all conditions in LPSSD were much higher than that of HAD throughout the drying process.…”

“…Schematic diagram of the hot-air dryer is illustrated in Figure 1. The hot-air dryer was used as previously described by Malaikritsanachalee, Choosri, and Choosri (2018). The drying air was forced through the drying chamber and sample tray by a fan.…”

Convective Hot-air Drying of Green Mango: Influence of Hot Water Blanching and Chemical Pretreatments on Drying Kinetics and Physicochemical Properties of Dried Product

“…In the present study, D eff values were varied from 1.209 × 10 −7 to 1.382 × 10 −7 m 2 /s for untreated and from 1.291 × 10 −7 to 1.566 × 10 −7 m 2 /s for pretreated green mango slices over the drying temperatures (Table 3). The D eff rate under thin-layer drying of food materials lies within 10 −7 to 10 −12 m 2 /s (Aral and Bese, 2016;Bezerra et al, 2015;Kumar et al, 2012;Malaikritsanachalee et al, 2018;Olanipekun et al, 2015). Besides, pretreatments also had a significant effect on the effective diffusivity.…”

“…The goodnessof-fit of the models was assessed based on the statistical parameters such as correlation coefficient (R 2 ), sum square error (SSE), and root mean square error (RMSE), and calculated corresponding values through the Eqs. ( 7), ( 8) and ( 9), respectively (Malaikritsanachalee et al, 2018;Mazandarani et al, 2017;Olanipekun et al, 2015).…”

“…The initial moisture content, moisture content during the drying process, and equilibrium moisture content of the samples were determined using Eqs. (1), ( 2) and ( 3) respectively (Malaikritsanachalee et al, 2018).…”