Article
Agricultural Engineering
Monalisa Sahoo, Sushree Titikshya, Pramod Aradwad, Vivek Kumar, S. N. Naik
Summary: The study focused on the drying behavior, mathematical modeling, color kinetics, texture, and rehydration ratio of yam slices during the convective hot air drying process. Experimental data was used to fit seven drying kinetics and two color kinetics models, with the Midilli-kucuk model showing the best fit. The results suggest that this model can be used for predicting drying behavior and system design for industrial scale-up of Dioscorea hispida drying.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Engineering, Chemical
Baher M. A. Amer, Mostafa M. M. Azam, AbdelGawad Saad
Summary: The drying kinetics of banana slices were studied in a forced convection dryer under different temperature and air velocity conditions. The optimal drying conditions were found to be a temperature of 70 °C, an air velocity of 0.75 m/s, a low relative humidity of 5-7%, and banana slices with a thickness of 2 mm. The drying rate and shrinkage increased with increasing air temperature. An empirical mathematical equation was derived to fit the experimental data, and the Midilli model produced the closest results.
Article
Multidisciplinary Sciences
Lelise Tilahun Dufera, Werner Hofacker, Albert Esper, Oliver Hensel
Summary: The experimental study evaluated the effect of twin layer solar tunnel drying on the physicochemical quality of tomato slices. Results showed increased retention of lycopene and phenolic content along the length of the dryer, while Vitamin C retention decreased. Lower tray dried tomato slices showed higher retention of total phenol, lycopene, and beta carotene compared to upper tray dried ones. Water activity and PH values of the solar tunnel dried tomatoes were within a safe range, and the nutrient retention was comparable with energy intensive mechanical dryers.
Article
Food Science & Technology
Tayyaba Alvi, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Muhammad Rizwan, Muhammad Aamir, Farhan Saeed, Huda Ateeq, Muhammad Qasim Raza, Muhammad Afzaal, Mohd Asif Shah
Summary: A study was conducted to dry tomato slices using microwave-vacuum drying. The process was optimized for moisture ratio and drying rate. Results showed that power, vacuum levels, and processing time significantly affected color, energy efficiency, and drying characteristics.
FOOD SCIENCE & NUTRITION
(2023)
Article
Energy & Fuels
Hossein Ebadi, Dariush Zare, Masoud Ahmadi, Guangnan Chen
Summary: The study developed a hybrid drying system incorporating a compound parabolic concentrator (CPC) solar collector and an electric auxiliary heater for sustainable tomato drying, showing potential improvements in performance. Experimental results indicated that drying temperature is the key factor influencing color changes, while shrinkage is only affected by the thickness of tomato slices.
Article
Chemistry, Multidisciplinary
Thi Thu Hang Tran, Thi Thuy Dung Nguyen, Abdolreza Kharaghani, Kieu Hiep Le
Summary: This study investigated the influence of ultrasound pre-treatment on the drying kinetics of sliced carrot samples through experimental and numerical methods. Results showed that ultrasound pre-treatment significantly enhanced the moisture diffusivity of the samples, with an increase of 43% to 90% at drying temperatures of 40 degrees C and 50 degrees C, respectively. By simplifying the diffusion model to a characteristic drying-curve model, ultrasound pre-treatment could be applied in large-scale dryers, resulting in a 12% reduction in dryer length. Moreover, the color of carrot samples was better preserved with ultrasound pre-treatment.
APPLIED SCIENCES-BASEL
(2023)
Article
Energy & Fuels
Tarik Hadibi, Djamel Mennouche, Muslum Arici, Wang Yunfeng, Abdelghani Boubekri, Decheng Kong, Ming Li
Summary: This study considered three laboratory-scale drying systems for drying tomato surplus, namely direct solar dryer (SD), solar dryer-assisted solar water collector (SCD), and solar dryer provided with a heat pump (HPD). Important factors such as kinetics, energy, environment, and economic analysis were reported. The results showed that SD, SCD, and HPD took different time periods to reduce moisture content, with HPD having the best energy and enviro-economic performance. The findings suggest that HPD can be a good investment for industrial or agricultural purposes.
Article
Agriculture, Multidisciplinary
Tarik Hadibi, Abdelghani Boubekri, Djamel Mennouche, Abderrahmane Benhamza, Anil Kumar
Summary: The integration of GWHE significantly increases drying temperature, ensures continuous drying process and reduces drying time. The economic analysis shows high feasibility for the hybrid dryer with a short payback period.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Si Tan, Yiwen Miao, Hongxia Xiang, Weihua Tan, Wenfeng Li
Summary: The study found that air-impingement jet drying (AIJD) is more effective in retaining the nutrients of dried tomato slices, improving drying rate and enhancing drying quality compared to hot air drying. Additionally, increasing the drying temperature can also increase the lycopene content and antioxidant activity of the dried tomato slices.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Xiao Huang, Yongbin Li, Xiang Zhou, Jun Wang, Qian Zhang, Xuhai Yang, Lichun Zhu, Zhihua Geng
Summary: The effects of temperature, air velocity, and infrared radiation distances on the drying characteristics and quality of apple slices were investigated. A deep neural network (DNN) was developed to predict changes in moisture ratio and dry basis moisture content of apple slices during drying. DNN outperformed other modeling methods in terms of accuracy and can provide new ideas for rapid detection and intelligent control of apple moisture in the drying process.
Article
Engineering, Chemical
Abolfazl Akhoundzadeh Yamchi, Reza Yeganeh, Ahmad Kouchakzadeh
Summary: This study investigated the effect of high power ultrasound pretreatment on the drying kinetics of peach slices. The results showed that ultrasound pretreatment reduced drying time by up to 40% and decreased the elastic modulus of the samples by about 46%. The color changes of the samples were not significant and were attributed to maillard reactions. The Midilli model had the best fitting with the experimental data. The effective diffusivity coefficient in the dried samples varied depending on the ultrasound pretreatment.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Engineering, Chemical
Lalita Pal, S. K. Giri, D. Mohapatra, M. K. Tripathi, Adinath Kate
Summary: This study investigates the effects of refractance window (RW) drying process parameters on mass transfer and quality characteristics of dried aonla slices. The study found that higher water temperatures resulted in higher retention of ascorbic acid and phenolic content in aonla slices, while the browning index remained relatively unchanged. The study also estimated mass transfer parameters and observed changes in the crystalline structure and morphological characteristics of the dried slices. The study concludes that RW drying is suitable for retaining heat-sensitive compounds in food produce such as aonla with better quality retention and morphological characteristics.
Article
Physics, Multidisciplinary
Zhenya Zhang, Lucong Han, Tingxiang Jin
Summary: The objective of this study is to investigate the drying kinetics, effective moisture diffusivity, and quality of pitaya during the heat pump drying process. The results show that the drying temperature has the greatest influence on the drying rate, while the slice thickness has a smaller impact. The Avhad and Marchetti model can well describe the moisture migration law in the heat pump drying process of pitaya. The study also analyzes the effects of drying temperature on browning degree and surface microstructure of pitaya.
Article
Green & Sustainable Science & Technology
Lelise Tilahun Dufera, Werner Hofacker, Albert Esper, Oliver Hensel
Summary: Drying kinetics of tomato slices in a twin layer solar tunnel dryer were experimentally evaluated, showing a significant decrease in drying time compared to sun drying. The Page model was found to be the most suitable for representing the drying characteristics, and higher effective moisture diffusivity values were obtained for twin layer solar tunnel dried tomato slices compared to open sun drying.
ENERGY FOR SUSTAINABLE DEVELOPMENT
(2021)
Article
Energy & Fuels
Vishnuvardhan Reddy Mugi, Mulatu C. C. Gilago, V. P. Chandramohan
Summary: An active indirect solar dryer (AISD) was used to dry beetroot slices with and without a thermal storage unit (TSU). The results showed that the drying efficiency and rate were significantly improved in mode-II compared to mode-I. The specific energy consumption, average moisture diffusivity, and mean mass transfer coefficients were also different between the two modes. Overall, AISD performed better in mode-II due to the presence of TSU in the drying section.
ENERGY SOURCES PART A-RECOVERY UTILIZATION AND ENVIRONMENTAL EFFECTS
(2023)
