The drying kinetics of seeded grape in solar dryer with PCM-based solar integrated collector

Çakmak, Gülşah; Yıldız, Cengiz

doi:10.1016/j.fbp.2010.04.001

Cited by 121 publications

(20 citation statements)

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“…Sacilik et al (2006) reported that the effective moisture diffusivities of tomato for solar tunnel and open sun drying process were found to be 1.31 × 10 −9 and 1.07 × 10 −9 m 2 /s, respectively. Similar results have been obtained in solar drying mulberry (Doymaz 2004), potato (Tripathy, Kumar 2009), silkworm (Usub et al 2010) and grape seeds (Cakmak, Yildiz 2011). The following model is proposed to describe D eff of the terebinth fruit in solar dryer:…”

Section: Resultssupporting

confidence: 74%

“…entrance temperatures of the dryer chamber increased at the midday, and at the same time a rapid decrease in the moisture content were observed. In addition, relative humidity of the drying chamber decreased due to the higher air velocity, and therefore, vapour pia fish (Kituu et al 2010), silkworm pupae (Usub et al 2010), seeded grape (Cakmak, Yildiz 2011) and jackfruit (Chowdhury et al 2011). Fig.…”

Section: Resultsmentioning

confidence: 99%

“…where: B, C -major, intermediate and minor diameters, respectively (m) Second law of Fick for round products was presented to calculate the effective moisture diffusivity of terebinth fruit (Cakmak, Yildiz 2011). Assuming mass transfer was as diffusion mode, volume change was negligible and diffusion coefficients and temperature were constant at drying process.…”

Section: Methodsmentioning

confidence: 99%

“…required force for nut shelling and kernel grinding (Sirisomboon et al 2007;Nazari Galedar et al 2009). Many studies have been conducted on thin-layer drying of agricultural and food materials with solar dryer (Aktas et al 2009;Janjai et al 2009Janjai et al , 2011Tripathy, Kumar 2009;Usub et al 2010;Cakmak, Yildiz 2011); several reports have been published on volumetric shrinkage in biological materials (Abbasi Souraki, Mowla 2008;Hashemi et al 2009;Janjai et al 2010;Ghanem et al 2012) and some researchers have reported the mechanical properties of biomaterials (Dash et al 2008;Nazari Galedar et al 2009;Altuntas et al 2010;Singh et al 2010;Manuwa, Muhammad 2011;Gharibzahedi et al 2012).…”

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confidence: 99%

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Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Kaveh¹,

Amiri²,

Esna-Ashari³

2015

Res. Agric. Eng.

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Kaveh M., Chayjan Amiri R., Esna-Ashari M. (2015): Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying. Res. Agr. Eng., 61: 150-161.A laboratory solar dryer was used to study terebinth fruit drying. Two solar collectors were adjusted in east-west directions with the angle of 45°. Initial moisture content of terebinth fruit was dried under natural and forced airflow. In order to predict terebinth moisture content during drying process five mathematical models were used. Colour change and shrinkage of the terebinth samples were calculated. Results showed that the Page model had the best performance in moisture content prediction of terebinth samples. Effective moisture diffusivity of terebinth fruit was increased under forced convection. The lowest colour change and shrinkage of the samples in natural air flow condition were observed. Maximum rupture force and energy values were obtained at maximum airflow velocity. Models were fitted to the experimental data of physical, thermal and mechanical properties of terebinth fruit with high correlation coefficients.Keywords: thin layer; moisture diffusivity; shrinkage; colour; rupture energy Drying is a complex process including simultaneous heat and mass transfer and it can result in significant changes in physical, thermal, and mechanical properties of agricultural and food materials (Koc et al. 2008). These phenomena contribute to moisture removal leading to substantial reduction in mass and volume of product, minimizing packaging, storage and transportation costs (Vega-Galvez et al. 2010). Drying kinetics of material requires simple representations to predict drying behaviour and to optimize drying parameters. Thin layer drying equations have therefore been used to predict drying time and to generalize drying curves (Arumuganathan et al. 2009).Terebinth (Pistacia atlantica L.) is one of the old trees with a long life having small, round and dark green fruit with many nutritional, medicinal and industrial applications that grows in Iran. Mutica, Kurdica and Kabolica are the main terebinth cultivars that grow wild in Iran. Presence of too much moisture in fruit at harvesting time (about 116% d.b.) is a great obstacle for long term storage.Solar drying can be considered as the development of open sun drying which an efficient method of solar energy utilization (Janjai et al. 2009). Sun drying allows the preparation of a new product presenting high quality of colour with translucent appearance.

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Section: Resultssupporting

confidence: 74%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Kaveh¹,

Amiri²,

Esna-Ashari³

2015

Res. Agric. Eng.

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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: 96%

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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