Drying kinetics and physico-chemical quality of mango slices

Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits. Mango fruit has a pleasant aroma and taste, which are important qualities for consumer’s sensorial acceptance. However, they are highly perishable, prone to progressive undesired changes if stored untreated, resulting in around 25% postharvest losses, which is further increased during storage and transportation. An alternative for reducing the above-mentioned undesired changes is the dehydration of the cut fruit, which reduce the fruit water activity, thereby avoiding the deteriorative process and extending the shelf-life. This study investigates the effect of dehydration at different temperatures (50, 60 and 70°C) on drying kinetics and volatile compounds of two cultivars (Keitt and Osteen) of mango fruits cultivated in Sicily. Significant losses of volatile constituents of fresh mango occurred at higher temperature, especially for the Osteen cultivar. A diffusion model including the effect of shrinkage is also proposed, which may be used to describe drying behaviour of fruits and to define the optimal drying conditions.. Experimental data of the moisture ratio during drying were well predicted by the model

Banana Drying Kinetics

Bananas (Musa acuminata) are one of the most important tropical fruits consumed worldwide by people of all age groups. Banana fruits are highly perishable, requiring preservation in some forms. Minimal processing, refrigeration and dehydration or drying are among the useful processes used in preserving banana fruits. Drying of banana fruits is used in reducing losses and improving food commercial value. Drying is the process of moisture removal due to simultaneous heat and mass transfer under controlled conditions. Drying as an old method of food preservation is widely embraced because it is simple, easy to operate and cost-effective. Drying also reduces bulkiness of banana through moisture loss which reduces the volume and eases handling and processing operations. This in turn reduces the costs of packaging, handling, storage and transportation. There are different drying techniques with different advantages and shortcomings. Agricultural produce have been dried for ages with natural and artificial methods to preserve them. The drying kinetics of banana is a complex phenomenon, and it is used in predicting the drying behaviour and for optimizing the drying parameters. This chapter assesses the models of drying kinetics in predicting the drying behaviour and in optimizing the drying parameters of banana fruits

The Influence of Granulometric Properties and Drying Conditions on the Drying Kinetics of a Nonhygroscopic Material

The influence of granulometric properties of the material and of the operational conditions on the drying kinetics of nonhygroscopic material was studied. Four fraction sizes of dolomite were chosen and dried in four dryers by different heating methods. Dolomite was dried in a microwave dryer under different microwave heating powers. During convective drying the effects of temperature and superficial air velocity were monitored. Vacuum drying was carried out at different temperatures and pressures. Page’s model has shown to be successful in describing the drying kinetics throughout the entire drying operation, irrespective of the heating mode. Heat intensity (θ, Pm), superficial air velocity and particle size had influence on the drying kinetics. The process was facilitated by higher temperatures and superficial air velocity, higher intensity of microwave radiation and bigger particles. Change of pressure in the vacuum dryer had no significant effect on the drying kinetics under the chosen operating conditions

Influence of Temperature, Air Velocity, and Ultrasound Application on Drying Kinetics of Grape Seeds

The objective of this work was to determine the influence of temperature, air velocity, and ultrasound application on the drying kinetics of grape seeds. The drying kinetics were determined at 1.0, 1.5, 2.0, and 3.0 m/s and at 40, 50, 60, and 70 C. At 1.0 and 1.5 m/s, the experiments were carried out with and without ultrasound application. To establish the influence of the variables on the drying kinetics, the results were modeled by means of both the Peleg and a diffusion model. The activation energy was determined (Arrhenius equation). For an air velocity of over 1.5 m/s, it was determined that the external resistance to mass transfer was negligible. No influence of ultrasound application was observed, probably due to the fact that grape seeds are very hard and have a low level of porosity.The authors of this article acknowledge financial support from the Valencian Government ("Generalitat Valenciana,'' Valencia, Spain, PROMETEO/2010/062).Clemente Polo, G.; Sanjuán Pellicer, MN.; Cárcel Carrión, JA.; Mulet Pons, A. (2014). Influence of Temperature, Air Velocity, and Ultrasound Application on Drying Kinetics of Grape Seeds. Drying Technology. 32(1):68-76. https://doi.org/10.1080/07373937.2013.811592S687632

Drying kinetic and shrinkage circumstance of Persian shallot bulb

  Abstract: The drying kinetics and volume shrinkage of Persian shallot bulb were looked at during air-drying.  Six mathematical drying kinetics models were used, the non-linear page models represents good agreement with experimental data with average of Mean Relative Absolute Errors as 1.77%.  Liner and exponential models were fitted to volume shrinkage containing with coefficients of determination from 0.956 to 0.998.   Keywords: drying model, shrinkage, Persian shallo

The effect of intermittent drying on drying kinetics and quality change dynamics of organic carrot (daucus carota v. laguna)

The objective of this research was to investigate the effect of intermittent drying on drying kinetics and quality of organic carrots. Drying time can be reduced by 18.2 % to 25.5% after tempering for 1 and 3 hours.Tempering for 3 hours at 30% moisture levels had shown shorter drying time, minimal color changes at 8.43 and the highest retention of total carotenoids of up to 7 8%.The Page, Midili and Two term equations were found to be appropriate to describe the drying kinetics of organic carrot

Effect of osmotic dehydration on the drying kinetics and quality of cashew apple,

The effect of different osmotic pretreatments on cashew apple drying kinetics and product quality were investigated

Modeling the Drying Kinetics of Green Bell Pepper in a Heat Pump Assisted Fluidized Bed Dryer

In this research, green bell pepper was dried in a pilot plant fluidized bed dryer equipped with a heat pump humidifier using three temperatures of 40, 50 and 60C and two airflow velocities of 2 and 3m/s in constant air moisture. Three modeling methods including nonlinear regression technique, Fuzzy Logic and Artificial Neural Networks were applied to investigate drying kinetics for the sample. Among the mathematical models, Midilli model with R=0.9998 and root mean square error (RMSE)=0.00451 showed the best fit with experimental data. Feed-Forward-Back-Propagation network with Levenberg-Marquardt training algorithm, hyperbolic tangent sigmoid transfer function, training cycle of 1,000 epoch and 2-5-1 topology, deserving R=0.99828 and mean square error (MSE)=5.5E-05, was determined as the best neural model. Overall, Neural Networks method was much more precise than two other methods in prediction of drying kinetics and control of drying parameters for green bell pepper. Practical Applications: This article deals with different modeling approaches and their effectiveness and accuracy for predicting changes in the moisture ratio of green bell pepper enduring fluidized bed drying, which is one of the most concerning issues in food factories involved in drying fruits and vegetables. This research indicates that although efficiency of mathematical modeling, Fuzzy Logic controls and Artificial Neural Networks (ANNs) were all acceptable, the modern prediction methods of Fuzzy Logic and especially ANNs were more productive and precise. Besides, this report compares our findings with previous ones carried out with the view of predicting moisture quotients of other food crops during miscellaneous drying procedures. © 2016 Wiley Periodicals, Inc