Thermal Diffusivity, Moisture Diffusivity, and Color Change of <i>Codonopsis javanica</i> with the Support of the Ultrasound for Drying

Nguyen, Xuan-Quang; Duc, Le Anh; Ngoc-Phuong, Nguyen; Hay, Nguyen

doi:10.1155/2019/2623404

Cited by 10 publications

(7 citation statements)

References 21 publications

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“…In the CIE Lab system, the L* value indicates the color brightness (0‐darkness to 100‐whiteness), a* value (redness or greenness), and b* value (the yellowness or blueness) in the samples. From the L* , a* , and b* values, the total color difference (∆ E ), and chroma ( C ) were calculated (Equations (9) and (10)) (Nguyen et al, 2019). Chroma represents color intensity of rose petals.

∆ E = \sqrt{{((), L_{0}^{*} goodbreak- L_{t}^{*})}^{2} + {((), a_{0}^{*} goodbreak- a_{t}^{*})}^{2} + {((), b_{0}^{*} goodbreak- b_{t}^{*})}^{2}}

C = {((), a_{t}^{*} goodbreak- b_{t}^{*})}^{2}

where, ‘0’ represent the color reading of the raw sample and ‘ t ’ represents the color reading at the specified time.…”

Section: Methodsmentioning

confidence: 99%

“…In the CIE Lab system, the L* value indicates the color brightness (0-darkness to 100-whiteness), a* value (redness or greenness), and b* value (the yellowness or blueness) in the samples. From the L*, a*, and b* values, the total color difference (ΔE), and chroma (C) were calculated (Equations ( 9) and ( 10)) (Nguyen et al, 2019). Chroma represents color intensity of rose petals.…”

Section: Color Measurementmentioning

confidence: 99%

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Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Aradwad

Yadav²,

Venkatesh³

et al. 2023

J Food Process Engineering

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The present study investigated the effects of infrared and forced convective air at different infrared power levels (300, 400, and 500 W) and hot air temperatures (50, 57, and 65°C) on thin layer drying of rose petals. Infrared drying requires 50%–52% less time as compared with forced convective drying. The initial and final moisture content of rose petals were 84% (w.b.) and 4.5% (w.b.) respectively. The Midilli–Kucuk model gives a superior fit for both the drying methods followed by Avhad and Marchetti, and the Page model. The zero‐order, followed by the first‐order color kinetics model gives the best fitting for L*, a*, and b* values. Moisture diffusivity was increased by infrared power (1.7308 × 10−8 to 4.1495 × 10−8 m2/s) and hot air temperature (9.3715 × 10−9 to 1.1709 × 10−8 m2/s). The activation energy obtained for rose petals in hot air dryers and infrared dryers was 51.09 kJ/mol and 6.50 kW/kg, respectively. Samples dried at 500 W infrared drying for 18 min demonstrated higher retention of color, ascorbic acid (61.03 ± 2.6 mg/100 g), and anthocyanin content (295.75 ± 65.70 mg/100 g) in the rose petals. Practical Applications Several drying techniques are available, though continuous efforts have been made to improve drying methods in terms of energy efficiency and product quality attributes. The present work has been carried out considering the dearth of information on the influence of infrared power/intensity on drying behavior and product quality of rose petals. Mass and color kinetics has been studied for a better understanding of the process along with rehydration, ascorbic acid and anthocyanin content. Our results showed that the infrared drying has significant industrial importance as it provides an efficient way to dry flowers, preserving their quality and extending their shelf life.

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∆ E = \sqrt{{((), L_{0}^{*} goodbreak- L_{t}^{*})}^{2} + {((), a_{0}^{*} goodbreak- a_{t}^{*})}^{2} + {((), b_{0}^{*} goodbreak- b_{t}^{*})}^{2}}

C = {((), a_{t}^{*} goodbreak- b_{t}^{*})}^{2}

where, ‘0’ represent the color reading of the raw sample and ‘ t ’ represents the color reading at the specified time.…”

Section: Methodsmentioning

confidence: 99%

Section: Color Measurementmentioning

confidence: 99%

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Aradwad

Yadav²,

Venkatesh³

et al. 2023

J Food Process Engineering

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“…The values of L*, a*, and b* of the dried turmeric samples were measured by a colorimeter (Konica Minolta, CR‐10 Plus) and were the average of three repeated measurements. The color change index (Δ E ) was calculated by using the color parameters of the dried product as described by the Equation 4 (Nguyen, Nguyen, & Nguyen, 2019):

∆ E = \sqrt{{(L^{*} - L_{italicref}^{*})}^{2} + {(a^{*} - a_{italicref}^{*})}^{2} + {(b^{*} - b_{italicref}^{*})}^{2}}

the fresh turmeric sample

L^{*}

a^{*}

, and

b^{*}

values were considered as

L_{ref}^{*}

a_{ref}^{*}

, and

b_{ref}^{*}

.…”

Section: Methodsmentioning

confidence: 99%

Drying turmeric (Curcuma longa L.) using far‐Infrared radiation: Drying characteristics and process optimization

Fernando

Gunathunga

Brumm

et al. 2021

J Food Process Engineering

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This study investigated the turmeric drying characteristics and process parameters optimization for far‐infrared (FIR) radiation drying of turmeric. The initial moisture contents of the sliced wet turmeric samples were approximately 80 ± 0.12% (wb). The turmeric was exposed to 6.65, 5.97, 4.97, and 4.80 μm FIR radiation for 70, 30, 25, and 20 min, respectively. The moisture content and color (L*, a*, and b* values) of turmeric were measured during the experiment. The optimization experiments were conducted based on response surface methodology according to a central composite design with two independent variables: exposure time and FIR wavelength. The dependent variables considered were moisture content, curcumin content, energy consumption, and color‐changing index. The final moisture content and curcumin content were reduced with decreasing FIR radiation wavelength. FIR radiation drying of turmeric was observed to be a falling rate process. The optimal conditions were obtained with the FIR wavelength of 5.51 μm and exposure time of 21 min by applying the desirability function method. Under the optimal conditions, the predicted values of response variables, curcumin content, color‐changing index, energy consumption, and final moisture content were 3.26% (dry weight), 13.29, 2.51 kWh/g water, and 10.25% (wb). The desirability of 0.8157 under the optimal conditions further confirmed the validation of models. The results concluded that the FIR radiation could effectively apply for drying turmeric. Practical Applications The far‐infrared radiation can be applied for turmeric drying on an industrial scale. The drying rates and color‐changing index of turmeric increased with decreasing far‐infrared wavelength and increasing far‐infrared exposure time. Curcumin was reduced by increasing the far‐infrared wavelength and far‐infrared exposure time. The wavelength of 5.51 μm and exposure time of 21 min was the optimal conditions for FIR drying of turmeric. Therefore, the industry can achieve the optimum quality of turmeric within a shorter period of time by applying this technique.

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“…Shen or Codonopsis tangshen Oliv [ 1 ]. As a common medicine in traditional Chinese medicine prescriptions, Codonopsis has been certified to have the effects of tonifying middle qi, relieving cough, invigorating the spleen and benefiting the lungs, nourishing the blood and generating fluid [ 2 , 3 ]. Codonopsis pilosula polysaccharide, like other medicinal plant polysaccharides, has a wide range of pharmacological effects, including regulating body immunity, scavenging free radicals and hematopoiesis.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Drying Methods on the Drying Characteristics and Quality of Codonopsis pilosulae Slices

Yue

Zhang

Wan

et al. 2023

Foods

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The present study aimed to investigate the effect of rotary microwave vacuum drying (RMVD), radio frequency vacuum drying (RFVD), vacuum far infrared drying (VFID), vacuum drying (VD), hot air drying (HD) and natural drying (ND) on the drying characteristics, active ingredients and microstructure of Codonopsis pilosulae slices. Compared with the fitting results of the four models, the Weibull model is the most suitable drying model for Codonopsis. The RFVD and HD color difference values were smaller compared to ND. The effective moisture diffusivity (Deff) under different drying methods was between 0.06 × 10−8 m2/s and 3.95 × 10−8 m2/s. RMVD-dried products had the shortest drying time and retained more active ingredients. The microstructure analysis revealed that the porous structure of RMVD is more favorable for water migration. RMVD is a promising dehydration method for obtaining high-value-added dried Codonopsis products.

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Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying

Cited by 10 publications

References 21 publications

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Drying turmeric (Curcuma longa L.) using far‐Infrared radiation: Drying characteristics and process optimization

Effects of Different Drying Methods on the Drying Characteristics and Quality of Codonopsis pilosulae Slices

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