Theoretical and experimental study of the drying process of mulberry fruits by infrared radiation

Tarawade, A; Samandarov, D I; Sultanova, Sh A; Safarov, Jasur

doi:10.1088/1755-1315/1112/1/012098

Cited by 8 publications

(7 citation statements)

References 12 publications

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“…The reduced thickness and thin layer of the turmeric slices attribute to the absence of constant rate period for the IR drying of the turmeric slices (Jeevarathinam et al, 2021). Matouk et al (2019), Tarawade et al (2022), Osae et al (2020), and Pei et al (2022) also reported similar results on the IR drying of grapes, mulberry, and ginger.…”

Section: Resultsmentioning

confidence: 60%

“…The incidence of falling rate period indicates that the drying rate depends on the diffusion of the moisture from inside of the food product to its surface(Akpinar & Toraman, 2016;Manikantan et al, 2022). The reduced thickness and thin layer of the turmeric slices attribute to the absence of constant rate period for the IR drying of the turmeric slices(Jeevarathinam et al, 2021) Matouk et al (2019),Tarawade et al (2022),Osae et al (2020), andPei et al (2022). also reported similar results on the IR drying of grapes, mulberry, and ginger.…”

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confidence: 67%

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Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Venkateshwari,

Thirupathi,

Balakrishnan

et al. 2024

J Food Process Engineering

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Drying is an important unit operation in the turmeric processing chain. This research investigates the kinetics of drying turmeric slices using infrared dryer. The drying was performed at temperatures of 50, 60, and 70°C for slice thickness of 2, 4, and 6 mm. The drying temperature 70°C and slice thickness of 2 mm showed the highest drying rate. The highest curcumin and oleoresin yield with color retention was observed at the drying temperature of 60°C at 2‐mm slice thickness. Thirteen thin‐layer drying models were employed to evaluate the experimental drying kinetics of turmeric slices. The model Verma et al. showed the best fit with an R2 value of 0.99 with the least RMSE and chi‐squared values as 0.0193 and 3.73E−04, respectively. The activation energy for the turmeric slices of thickness 2, 4, and 6 mm ranged between 37.31 and 52.95, 48.78 and 57.51, and 46.79 and 57.37 kJ/mol for 50, 60, and 70°C, respectively.Practical applicationsThis research offers significant potential for improving the efficiency and quality of turmeric drying in industrial settings. The infrared drying enables accelerated drying of turmeric. The optimized infrared drying conditions (60°C and 2‐mm slice thickness) can significantly reduce drying time compared to conventional methods. This translates to increased throughput and minimized postharvest losses, especially in large‐scale turmeric processing facilities. The preservation of curcumin, oleoresin, and color at the optimized conditions ensures the production of high‐value turmeric products with superior nutritional and sensory attributes. This can lead to increased consumer appeal, brand differentiation, and potentially higher market prices for turmeric‐based foods, supplements, and nutraceuticals. The infrared drying technology can be prescribed to the industries over the existing industrial drying techniques. The cost‐effectiveness of the method, coupled with its potential for quality improvements and reduced drying time, makes it a viable option for turmeric processors seeking to enhance their operations.

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Section: Resultsmentioning

confidence: 60%

mentioning

confidence: 67%

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Venkateshwari,

Thirupathi,

Balakrishnan

et al. 2024

J Food Process Engineering

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“…The activation energy is calculated using the slope of the 𝐼𝑛 𝐷 1/𝑇 plot shown in figure 3. Some activation energies calculated for gourd in the literature are as follows: 50.06 kJ/mol [9] and 34.7 ± 0.073 kJ/ mol [13][14][15][16].…”

Section: Resultsmentioning

confidence: 99%

Theoretical study and mathematical calculations of the pumpkin drying process

Ponasenko,

Saparov,

Sultonova

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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The study describes the mathematical calculation of the pumpkin drying process. In order to check the data obtained for different temperatures in the experiment (45, 55 and 65 °C) and to choose the most appropriate model, comparisons were made with different drying models. For this purpose 5 different experimental and theoretical drying models were used, which are widely used in drying processes (Lewis, Henderson and Pabis, two terms, Wang and Singh, Midilli). Statistical calculations were carried out using the Comsol Multiphysics program.

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“…The first metallogenic generalizations also refer to this period (H.M.Abdullaev, A.V.Korolev, I.H.Khamrabaev, etc.) [25,26]. The second stage (1960)(1961)(1962)(1963)(1964)(1965)(1966)(1967)(1968)(1969)(1970)(1971)(1972)(1973)(1974)(1975) is characterized by numerous discoveries of small occurrences but, at the same time, a general decrease in the growth of reserves of tungsten ores, which is due to conjunctural reasons and the exhaustion of the fund of traditional skarnogenetic types of mineralization.…”

Section: Methodsmentioning

confidence: 99%

Localization conditions of apometaterrigenous non-carbon the Sarykul deposit of the Karatyubinsky ore district in Uzbekistan

Jumagulov,

Juraev,

Raxmatov

et al. 2024

E3S Web Conf.

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This article explores the occurrence of apometaterrigenous non-carbon tungsten mineralization at the Sarykul deposit in the Karatyubinsk Mountains. Initially considered unpromising, this newly discovered tungsten mineralization was found during gold mining operations. The prospecting activities targeting calcification zones in metaterrigenous rocks revealed their tungsten-bearing nature. This discovery has reshaped the understanding of tungsten mineralization genesis, lithological and structural conditions, and the overall minerogenic potential of the Karatyubinsky ore field.Apometaterrigenous tungsten mineralization originates from coarse flysch rocks transformed into shale rocks in the contact zone with a tungsten-specialized granitoid intrusive. The mineralization is associated with multicomponent metasomatites formed on aluminosilicate metaterrigenous rocks. Significant correlations exist between tungsten and elements such as Pb, Ag, Au, Be, Cu, Mo, V, and Mn. Scheelite mineralization forms autonomously, followed by the combination of different stages within mineralized zones. The regional trog structure, characterized by the formation of an olistostromic stratum due to high granulometric dispersion, is also linked to the apometaterrigenous mineralization.

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Theoretical and experimental study of the drying process of mulberry fruits by infrared radiation

Cited by 8 publications

References 12 publications

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Theoretical study and mathematical calculations of the pumpkin drying process

Localization conditions of apometaterrigenous non-carbon the Sarykul deposit of the Karatyubinsky ore district in Uzbekistan

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