Thin-layer drying and mathematical modelling for washed dry apricots

Bozkır, Oğuz

doi:10.1016/j.jfoodeng.2005.06.057

Cited by 24 publications

(18 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, the resistance of waxy layer to drying was reduced. This is similar to sliced or cut materials reported in previous researches, in which the Page model and modified model have been successfully applied (Bozkir, 2006;Doymaz, 2005;Doymaz, 2006;Jain & Pathare, 2004;Kaleemullah & Kailappan, 2006). Fig.…”

Section: Modeling Of Drying Processsupporting

confidence: 82%

“…Various mathematical models have been proposed to describe the IR drying characteristics of many products, including onions (Jain & Pathare, 2004;PraveenKumar, Umesh, & Ramesh, 2006;Sharma, Verma, & Pathare, 2005;Wang, 2002), eggplants (Wang, 2002), and rice Hashimoto & Kameoka, 1999). Mathematical models are also available for thin layer air-drying of food products, such as plums (Goyal, Kingsly, Manikantan, & Ilyas, 2007), bananas (Baini & Langrish, 2007), kiwifruits (Sigmal, Femenia, Garau, & Rossello, 2004), figs (Babalis, Papanicolaou, Kyriakis, & Belessiotis, 2006), grapes (Doymaz, 2006), potatoes (Akpinar, 2006), and apricots (Bozkir, 2006). The models are usually semitheoretical models with assumption of mass transfer obeying Fick's law (Parry, 1985).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

Shi

Pan

McHugh

et al. 2008

LWT - Food Science and Technology

190

111

View full text Add to dashboard Cite

Section: Modeling Of Drying Processsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

Shi

Pan

McHugh

et al. 2008

LWT - Food Science and Technology

190

111

View full text Add to dashboard Cite

“…The exponential Page's model used successfully describes the drying kinetics of food materials (Doymaz 2004(Doymaz , 2007(Doymaz , 2008Simal et al 2005;Bozkir 2006;Margaris & Ghiaus 2007;Wang et al 2007;Karaaslan & Tuncer 2008;Lertworasirikul 2008;Singh et al 2008). The authors also used this model to describe the changes in the moisture content and drying rates.…”

Section: Methodsmentioning

confidence: 99%

Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples

Jokić¹,

Velić²,

Bilić³

et al. 2009

Czech J. Food Sci.

View full text Add to dashboard Cite

Jokić S., Velić D., Bilić M., Lukinac J., Planinić M., Bucić-Kojić A. (2009): Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples. Czech J. Food Sci., 27: 88-94.The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard analytical methods: thermogravimetry, rehydration, colorimetry. The Apple samples were dried in a laboratory tray drier at different temperatures (50, 60, and 70°C), airflow velocities (1.5 m/s and 2.75 m/s), and pre-treatment methods (dipping in 0.5% ascorbic acid solution; 0.3% l-cysteine solution; 0.1% 4-hexyl resorcinol solution; 0.5% sodium metabisulfite solution; mixed solution of 0.05% 4-hexyl resorcinol and 0.5% sodium metabisulfite; blanching in hot water at 85°C). According to the drying time, rehydration and colour characteristics, the optimal drying parameters found were: temperature of 60°C and airflow velocity of 2.75 m/s. The drying kinetic equations were estimated using Page's mathematical model. The results of the estimation showed a good agreement with the experimental data. The best results were achieved when the samples were pre-treated with 4-hexyl resorcinol. Blanching in hot water resulted in a higher drying rate and higher rehydration ratio, but also in unacceptable changes in the colour appearance of the apple samples.

show abstract

“…They neglect the fundamentals of the drying process and their parameters have no physical meaning (Simal, Femenia, Garau, & Rossello, 2005). Despite this, Page's model (Page, 1949) has been used to describe the drying kinetics of various agricultural materials such as grapes, plums, apricots, strawberry, apple, kiwi, figs and currants in convective and microwave-convective drying (Bozkir, 2006 Jasna, Sander, & Skansi, 2001;Karathanos & Belessiotis, 1999;Prabhanjan, Ramaswamy, & Raghavan, 1995;Sharma & Prasad, 2001;Simal et al, 2005). By considering the different patterns for the obtained drying rate curves of HAD, MW and HAD-MW drying treatments, the semiempirical Page equation (Eq.…”

Section: Drying Kineticsmentioning

confidence: 99%

Effect of processing on the drying kinetics and functional value of dried apricot

Igual

García-Martínez

Martín-Esparza

et al. 2012

Food Research International

114

View full text Add to dashboard Cite

ElsevierIgual Ramo, M.; García Martínez, EM.; Martín-Esparza, M.; Martínez Navarrete, N. (2012 Apricots can be considered as a good source of phenolic compounds, which are 9 beneficial for human health. Microwaves may be an alternative to the conventional sun 10 or hot air drying techniques used to obtain dried apricot. Nevertheless, their impact on 11 the functional compounds must be taken into account if they are to be recommended 12 as an attractive drying option. This work compared the drying kinetics and the change 13 in the organic acids, phenolic compounds and antioxidant activity of dried apricot when 14 using hot air drying and microwave energy. Empirical (linear and Page) equations can 15 be used to model the drying kinetics in air, combined air-microwave and microwave 16 processes. From the obtained results, it can be concluded that the industrial processing 17 of dried apricots may be improved by using microwave energy, as the drying time is 18 considerably reduced, and the obtained fruit had a higher phenolic content, particularly 19 of chlorogenic acid, catequin and epicatequin. Nevertheless, as the contribution of 20 these phenols to antioxidant capacity was not significant, microwave dried samples 21 maintained the same antioxidant capacity as the air-dried ones. When sulphite is 22 added previous to the drying processes, care should be taken with the total phenols 23 and the antioxidant capacity quantified as it may interfere with the results depending on 24 the methodology used. 25 26 27

show abstract

Thin-layer drying and mathematical modelling for washed dry apricots

Cited by 24 publications

References 12 publications

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples

Effect of processing on the drying kinetics and functional value of dried apricot

Contact Info

Product

Resources

About