Document Type : Regular Article
Authors
Mechanical Engineering of Biosystems, Faculty of Agricultural, University of Jirof, 78671-61167, Jiroft, Iran
Abstract
To improve quality attributes of the final dried product and execute a better management of the required energy, optimal process and technology it is essential to dry agri-food materials. This work is aimed at studying the dehydration characteristics and qualitative traits (color, shrinkage, rehydration ratio) of apple in a rotating-tray convective dryer with different operational variables. Furthermore, to model the dehydration curves, the usage of some well-known semi-theoretical models and artificial neural networks (ANNs) was evaluated. The drying experiments were conducted by applying the constant thickness of the samples (3 mm), different air temperatures (50‒85 °C) and flow rates (1 and 2 m s-1) as well as three tray rotating speeds (0, 6 and 12 rpm). In addition to significant (P < 0.05) reduction caused by increasing the temperature and flow rate, the process duration was considerably decreased by the increment in the tray rotating speed. The moisture diffusion inside the slices (2.708 × 10-9 ‒ 8.337 × 10-9 m2 s-1) was facilitated by increasing the values of evaluated variables. The average values for the activation energy changed from 20.47 to 23.80 kJ mol-1. In comparison with the thin layer models, artificial networks showed better performance in modeling the curves. Although drying parameters did not significantly affect the quality of studied properties, in general, higher drying air velocities and temperatures deteriorated the quality of the final products
Keywords
Main Subjects
References
- Ghasemkhani, H., Keyhani, A., Aghbashlo, M., Rafiee, S. and Mujumdar, A. S., “Improving exergetic performance parameters of a rotating-tray air dryer via a simple heat exchanger”, Therm. Eng., 94, 13 (2016).
- Beigi, M., “Effect of infrared drying power on dehydration characteristics, energy consumption, and quality attributes of common wormwood (Artemisia absinthium) leaves”, J. Agr. Sci. Tech., 20, 709 (2018).
- Torki-Harchegani, M., Ghasemi-Varnamkhasti, M., Ghanbarian, D., Sadeghi, M. and Tohidi, M., “Dehydration characteristics and mathematical modeling of lemon slices undergoing oven treatment”, Heat and Mass Transfer, 52, 281 (2016).
- Aghbashlo, M., Mobli, H., Rafiee, S. and Madadlou, A., “A review on exergy analysis of drying processes and systems”, Sust. Energy Rev., 22, 1 (2013).
- Aviara, N. A., Onuoha, L. N., Falola, O. E. and Igbeka, J. C., “Energy and exergy analyses of native cassava starch drying in a tray dryer”, Energy, 73, 809 (2014).
- Torki-Harchegani, M., Ghanbarian, D., Ghasemi-Pirbalouti, A. and Sadeghi, M., “Dehydration behaviour, mathematical modelling, energy efficiency and essential oil yield of peppermint leaves undergoing microwave and hot air treatments”, Sust. Energy Rev., 58, 407 (2016).
- Kasara, A., Babar, O., Tarafdar, A., Senthilkumar, T., Sirohi, R. and Arora, V. K., “Thin-layer drying of sadabahar (Catharanthus roseus) leaves using different drying techniques and fate of bioactive compounds”, Food Process Pres., 45, (2021). (https://doi.org/10.1111/jfpp.15140).
- Mbegbu, N. N., Nwajinka, C. O. and Amaefule, D. O. “Thin layer drying models and characteristics of scent leaves (Ocimum gratissimum) and lemon basil leaves (Ocimum africanum)”, Heliyon, 7, (2021). (https://doi.org/10.1016/j.heliyon.2021.e05945).
- Erol, N. T., “Mathematical modelling of thin layer dried potato and effects of different variables on drying behaviour and quality characteristics”, Res., 65, 65 (2022).
- Beigi, M., Torki-Harchegani, M. and Tohidi, M., “Experimental and ANN modeling investigations of energy traits for rough rice drying”, Energy, 141, 2196 (2017).
- Kaveh, M., Abbaspour-Gilandeh, Y., Amiri Chayjan, R. and Mohammadigol, R., “Comparison of mathematical modeling, artificial neural networks and fuzzy logic for predicting the moisture ratio of garlic and shallot in a fluidized bed dryer”, Agric. Machin., 9, 99 (2019) (in Persian).
- Rajoriya, D., Bhavya, M. L. and Hebbar, H. U., “Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree”, LWT–Food. Sci. Technol., 145, (2021). (https://doi.org/10.1016/j.lwt.2021.111330).
- Raut, S., Saleh, R., Kirchhofer, P., Kulig, B., Hensel, O. and Sturm, B., “Investigating the effect of different drying strategies on the quality parameters of Daucus carota using dynamic process control and measurement techniques”, Food Bioproc. Tech., 14, 1067 (2021).
- Vivek, K., Subbarao, K. V. and Srivastava, B., “Effect of thin-layer drying on the quality parameters of persimmon slices”, J. Fruit. Sci., 21, (2021). (https://doi.org/10.1080/15538362.2021.1919278).
- Sarsilmaz, C., Yilidiz, C. and Pehlivan, D., “Drying of apricot in a rotary column cylindrical dryer (RCCD) supported with solar energy”, Energy, 21, 117 (2000).
- Santos-Sánchez, N. F., Valadez-Blanco, R., Gómez-Gómez, M. S., Pérez-Herrera, A. and Salas-Goronado, R., “Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices”, LWT–Food. Sci. Technol., 46, 298 (2012).
- Beigi, M., “Energy efficiency and moisture diffusivity of apple slices during convective drying”, Sci. Technol., 36, 145 (2016).
- Beigi, M., “Thin layer drying of wormwood (Artemisia absinthium) leaves: Dehydration characteristics, rehydration capacity and energy consumption”, Heat and Mass Transfer, 53, 2711 (2017).
- Jahedi Rad, S., Kaveh, M., Rasooli Sharabiani, V. and Taghinezhad, E., “Fuzzy logic, artificial neural network and mathematical model for prediction of white mulberry drying kinetics”, Heat and Mass Transfer, 54, 3361 (2018).
- J., The mathematics of diffusion, 2nd ed., Oxford University Press, London, (1975).
- Jafari, S. M., Ganje, M., Dehnad, D. and Ghanbari, V., “Mathematical, fuzzy logic and artificial neural network modeling techniques to predict drying kinetics of onion”, Food Process Preserv., 40, 329 (2016).
- Aral, S. and Bese, A. V., “Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity”, Food Chem., 210, 577 (2016).
- Sriariyakul, W., Swasdisevi, T., Devahastin, S. and Soponronnarit, S., “Drying of aloe vera puree using hot air in combination with far-infrared radiation and high-voltage electric field: Drying kinetics, energy consumption and product quality evaluation”, Food Bioprod. Process, 100, 391(2016).
- Doymaz, I., “Experimental study and mathematical modelling of thin-layer infrared drying of watermelon seeds”, Food Process Preserv., 38, 1377 (2014).
- Sacilik, K. and Elicin, A. K., “The thin layer drying characteristics of organic apple slices”, Food Eng., 73, 281 (2006).
- Aktaş, M., Ceylan, İ. and Yilmaz, S., “Determination of drying characteristics of apples in a heat pump and solar dryer”, Desalination, 239, 266 (2009).
- Vega-Galvez, A., Ah-Hen, K., Chacana, M., Vergara, J., Martinez-Monzo, J., Garcia-Segovia, P., Lemus-Mondaca, R. and Di Scala, K., “Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices”, Food Chem., 132, 51 (2012).
- Kaya, A., Aydin, O. and Demirtas, C., “Drying kinetics of red delicious apple”, Eng., 96, 517 (2007).
- Ghanbarian, D., Baraani Dastjerdi, M. and Torki-Harchegani, M., “Mass transfer characteristics of bisporus mushroom (Agaricus bisporus) slices during convective hot air drying”, Heat and Mass Transfer, 52, 1081(2016).
- Puente-Díaz, L., Ah-Hen, K., Vega-Gálvez, A., Lemus-Mondaca, R. and Di Scala, K., “Combined infrared-convective drying of murta (Ugni molinae Turcz) berries: Kinetic modeling and quality assessment”, Technol., 31, 329 (2013).
- Bezerra, C. V., da Silva, L. H. M., Corrêa, D. F. and Rodrigues, A. M. C., “A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel”, J. Heat Mass Transfer, 85, 750 (2015).
- Aghilinategh, N., Rafiee, S., Hosseinpour, S., Omid, M. and Mohtasebi, S. S., “Real-time color change monitoring of apple slices using image processing during intermittent microwave convective drying”, Food Sci. Technol. Int., 22, 634 (2016).
- Baini, R. and Langrish, T., “Assessment of colour development in dried bananas-measurements and implications for modelling”, Food Eng., 93, 177 (2009).
- Contreras, C., Martín-Esparza, M., Chiralt, A. and Martínez-Navarrete, N., “Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry”, Food Eng., 88, 55 (2008).
- Fernandez, L., Castillero, C. and Aguilera, J., “An application of image analysis to dehydration of apple discs”, Food Eng., 67, 185 (2005).
- Quan, X., Zhang, M., Zhang, W. and Adhikari, B., “Effect of microwave-assisted vacuum frying on the quality of potato chips”, Technol., 32, 1812 (2014).
- Seiiedlou, S., Gasemzadeh, R. H., Hamdami, N., Talati, F. and Moghaddam, M., “Convective drying of apple: Mathematical modeling and determination of some quality parameters”, J. Agric. Biol., 12, 171 (2010).
- Nadian, M. H., Rafiee, S., Aghbashlo, M., Hosseinpour, S. and Mohtasebi, S. S., “Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying”, Food Bioprod. Process, 94, 263 (2015).
- Lewicki, P. P. and Jakubczyk, E., “Effect of hot air temperature on mechanical properties of dried apples”, Food Eng., 64, 307 (2004).
', './data/ijche/coversheet/cover_en.jpg'))