The kinetics of forced convective air-drying of pumpkin slices

Doymaz, İ̇brahim

doi:10.1016/j.jfoodeng.2006.01.049

Cited by 188 publications

(155 citation statements)

References 26 publications

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“…It indicated that increasing the drying temperature decreases the drying time (Akpinar 2006;Fang et al 2009). The decrease in drying time with an increase in the drying air temperature have been reported for many foodstuffs, such as eggplant (Ertekin and Yaldiz 2004;Wu et al 2007), apple pomace (Wang et al 2007), pumpkin slices (Doymaz 2007), and Asian white radish (Lee and Kim 2009). The drying rates versus average moisture content curve of Z. jujuba samples are illustrated in Fig.…”

Section: Resultsmentioning

confidence: 83%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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The thin-layer vacuum drying behavior of Zizyphus jujuba Miller slices was experimentally investigated at the temperature of 50, 60, and 70°C and the mathematical models were used to fit the thin-layer vacuum drying of Z. jujuba slices. The increase in drying air temperature resulted in a decrease in drying time. The drying rate was found to increase with temperature, thereby reducing the total drying time. It was found that Z. jujuba slices with thickness of 4 mm would be dried up to 0.08 kg water/kg dry matter in the range of 180-600 min in the vacuum dryer at the studied temperature range from 70 to 50°C. The Midilli et al. model was selected as the most appropriate model to describe the thin-layer drying of Z. jujuba slices. The diffusivity coefficient increased linearly over the temperature range from 1.47×10 −10 to 3.27×10 −10 m 2 /s, as obtained using Fick's second law. The temperature dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be 36.76 kJ/mol.

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Section: Resultsmentioning

confidence: 83%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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“…It has numerous uses either as an ingredient in food preparations such as: breads, pies, soups, stews or as a vegetable (Doymaz 2007).…”

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confidence: 99%

“…Therefore drying the seeds after harvesting is necessary in order to extend their storage life (Doymaz 2007). The main goal in squash seeds drying is the reduction of its moisture content to a specific level, in order to safe storage for a long period of time (Erenturk and Erenturk 2007).…”

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confidence: 99%

“…Dehydration process is an important step in the food and agricultural processing industries (Krokida et al 2003), so drying is one of the most common used methods for food preservation (Doymaz 2007;Uribe et al 2009). …”

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confidence: 99%

“…Thus, drying by evaporation of the moisture from the tissue of food reduces the deterioration phenomena due to the presence microorganisms or enzymes which in turn can be stored for a longer period of time (Dutta et al 2006;Sacilik 2007). Other advantages of drying are smaller space for storage, longer shelf-life, lighter weight and storability under ambient temperatures (Doymaz 2007).…”

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confidence: 99%

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Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

et al. 2011

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This study investigated thin layer drying of squash seeds under semi fluidized and fluidized bed conditions with initial moisture content about 83. 99% (d.b.). An experimental fluidized bed dryer was also used in this study. Air temperature levels of 50, 60, 70 and 80°C were applied in drying samples. To estimate the drying kinetic of squash seed, seven mathematical models were used to fit the experimental data of thin layer drying. Among the applied models, Two-term model has the best performance to estimate the thin layer drying behavior of the squash seeds. Fick's second law in diffusion was used to determine the effective moisture diffusivity of squash seeds. The range of calculated values of effective moisture diffusivity for drying experiments were between 0.160×10 −9 and 0.551×10 −10 m 2 /s. Moisture diffusivity values decreased as the input air temperature decreased. Activation energy values were found to be between 31.94 and 34.49 kJ/mol for 50°C to 80°C, respectively. The specific energy consumption for squash seeds was calculated at the boundary of 0.783×10 6 and 2.303×10 6 kJ/kg. Increasing in drying air temperature in different bed conditions led to decrease in specific energy value. Results showed that applying the semi fluidized bed condition is more effective for convective drying of squash seeds. The aforesaid drying characteristics are useful to select the best operational point of fluidized bed dryer and to precise design of system.

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Drying of Vegetables: Principles and Dryer Design

Ahmed¹

2010

Handbook of Vegetables and Vegetable Processing

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The kinetics of forced convective air-drying of pumpkin slices

Cited by 188 publications

References 26 publications

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

Drying of Vegetables: Principles and Dryer Design

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