Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (<scp><i>Phyllanthus emblica</i></scp> L.) slices: A mathematical modeling approach

Sahu

Food Processing Preservation

et al. 2022

Self Cite

Fermented milk products (FMPs) are highly popular among the consumer due to their improved sensory attributes (flavor and taste), nutritive value, and numerous health-promoting benefits over milk (El-Abbadi et al., 2014). Demand of FMPs containing sound bio functional properties and health promoting benefits has increased substantially in recent years (Grasso et al., 2020). Both popularity and consumption of yoghurt is maximum among different FMPs and is recognized as "sattvic food" in Ayuerveda. Yoghurt is produced by the fermentation of milk with selected starter cultures viz., Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Yoghurt has been claimed

Y_{k} = b_{k 0} + \sum_{i = 1}^{6} b_{italicki} X_{i} + \sum_{i = 1}^{6} b_{italickii} X_{i}^{2} + \sum_{i \neq j = 1}^{6} b_{italickij} X_{i} X_{j}

Section: Methodsmentioning

confidence: 99%

“…The models were developed by fitting each experimental value in the following quadratic equation (Mehta et al, 2021).…”

Section: Mathematical Modeling and Optimizationmentioning

confidence: 99%

Numerical optimization approach for the development of Giloy stem (Tinospora cordifolia) extract based functional yoghurt

Sahu

Food Processing Preservation

et al. 2022

Self Cite

J Food Process Engineering

“…Amla fruits are highly nutritious and have a wide range of medical benefits. They are known for high amount of ascorbic acid (500–1,500 mg/100 g) content (Chakraborty, Ghag, Bhalerao, & Gokhale, 2020; Mehta, Singh, Singh, Prabhakar, & Kumar, 2021). It is a low‐cost and essential fruit in ayurvedic and unani system, and it possesses many therapeutic effects (Almatroodi et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Prediction of mass‐based process designing parameters of amla fruit using different modeling techniques

Tomar

Pradhan

2022

The machine designing parameters such as size, volume, criteria projected area are important for quality evaluation at the time of packaging, grading, and sorting of fruits. All these designing parameters also depend on mass of the fruit sample. So, the correlation between mass and designing parameters could be useful for automation of the process industry. The research was inducted to predict the dimension, projected area, and volume of fruit as a function of fruit mass. Prediction modeling was done using different models, that is, mathematical model (MM), artificial neural network (ANN), and support vector regression (SVR). The mathematical model (linear, quadratic, and power) showed better prediction results than SVR modeling. In addition, the best results were achieved by neural network‐based prediction modeling. It showed the highest correlation coefficient of .884, .986, .992, .999 and the lowest error of 0.570, 0.241, 8.080, 0.059 for height, diameter, projected area, and volume, respectively. It is observed that the physical properties of fruit can be predicted using ANN‐based modeling which could be useful in automation and efficient designing of post‐harvest equipment. Practical Application The machine designing parameters are the essential and fundamental parameters for designing of grading, sorting, packaging, and handling equipments of various horticultural products including amla. Fruits and vegetables are non‐uniform in size and shape. So, minor changes in shape and size of fruits could decrease the efficiency of various processes and its equipment. The design parameters of fruits and vegetables are dependent on the mass of samples. So, accurate knowledge of mass and design parameters could help in designing the automatic grading system. Different models can be used to predict various designing parameter of amla or similar fruits. By using various models, fruit can be separated more accurately based on minor changes in shape and size rather than its mass. The ANN‐based prediction will be beneficial for the automation of the fruits grading system at an industrial scale.

“…The objective of drying fruit pulp is to maintain appropriate moisture to produce high‐quality dried products by keeping nutrient value intact and inhibit the growth of microorganism. Also, it prevents various biochemical reactions, which mainly occur in presence of moisture present in fruit (Mehta et al, 2021; Singh et al, 2021). Refractance window (RW) is a new and fourth generation drying technique where heat‐sensitive products like fruits and vegetables can be dry in the form of purees, slices, juice, flakes, or sheets.…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling and simulation of refractance window drying of mango pulp for moisture, temperature, and heat flux distribution

J Food Process Engineering

Madhumita

Srivastava

et al. 2022

Self Cite

This study aims to simulate the coupled heat and mass transfer during refractance window (RW) drying of mango pulp. A simulation model was developed by considering temperature and moisture-dependent effective diffusivity. With the help of COMSOL Multiphysics, a three-dimensional (3D) model was developed to solve heat and mass transfer equations. RW drying of mango pulp (6 mm thick) was executed at differe temperature of 75, 80, 85, and 90 C and air velocity of .7 m/s. There was a quick rise in product temperature, and it remained constant throughout the experiment. The drying time required to reduce mango pulp's moisture content from 5.33 to .25 (g water/g dry matter) ranged between 5.7 and 8.5 h during RW drying. Surface moisture was 28, 30, 31, and 33% lower than moisture content at the bottom of pulp after 15 min of drying when drying temperatures were 75, 80, 85, and 90 C, respectively. Diffusivity increases with increasing temperature, and values range from 2.50 Â 10 À10 to 3.68 Â 10 À10 m 2 /s. Out of six empirical models, page, modified page, and two-term exponentials were the best fit for drying characteristics. Practical ApplicationsThis study explores the heat and mass transfer modeling and simulation of RW drying of mango pulp. The three-dimensional (3D) model gave a better understanding and visualized the effect of different heat source temperature combinations on temperature profile and their distribution and moisture content and their distribution throughout the sample. The method and mode used for this experiment can enable many researchers to conduct experimental studies on RW drying products. Also, a simulation model is a precise tool for forecasting drying product characteristics, drying behaviors, and physicochemical changes during the drying process. Simulation applications for better designing processes in food industries shall be more in the coming future. The present finding can be used by food processors and researchers for predicting the drying dynamics and subsequent upscaling of the RW drying process at an industrial scale.