Browse
Submit Data
Databases
API
Help

Dataset Information

26 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Convective drying of onion: modeling of drying kinetics parameters.

ABSTRACT: Drying is a simultaneous heat and mass transfer processes. Drying kinetics is determined by both internal properties and external drying conditions. In this study, two important drying kinetics parameters of onions i.e. effective water diffusivity and relative activation energy of reaction engineering approach (REA) are determined. The generated parameters are used to model thin layer drying of onion at different temperatures (40, 50, 60, and 70 °C) and relative humidity of 20%. The effective water diffusivity is in the range of 2.8?×?10-10 m2 s-1 and 8.1?×?10-10 m2 s-1. Unlike the diffusivity, the relative activation energy of the REA is independent on drying conditions and thus the latter approach requires less effort in generating the transport properties. The transport parameters can be applied for assisting in designing dryer units and evaluating the performance of existing dryer units.

SUBMITTER: Compaore A

PROVIDER: S-EPMC6582086 | biostudies-literature | 2019 Jul

REPOSITORIES: biostudies-literature

ACCESS DATA

Json Xml

Publications

Convective drying of onion: modeling of drying kinetics parameters.

Compaoré Aboubakar A Putranto Aditya A Dissa A O AO Ouoba Samuel S Rémond Romain R Rogaume Yann Y Zoulalian André A Béré Antoine A Koulidiati Jean J

Journal of food science and technology 20190610 7

Drying is a simultaneous heat and mass transfer processes. Drying kinetics is determined by both internal properties and external drying conditions. In this study, two important drying kinetics parameters of onions i.e. effective water diffusivity and relative activation energy of reaction engineering approach (REA) are determined. The generated parameters are used to model thin layer drying of onion at different temperatures (40, 50, 60, and 70 °C) and relative humidity of 20%. The effective wa ...[more]

PMID: 31274902

Similar Datasets

Mathematical modeling and quality parameters of <i>Salicornia fruticosa</i> dried by convective drying.

Project description:The effect of convective drying at 50, 60 and 70 °C on the drying kinetics and quality parameters of Salicornia fruticosa was investigated. To estimate the equilibrium moisture content a desorption isotherm was performed using five empirical models: Halsey, Caurie, Henderson, Smith and Oswin. The experimental data was also fitted to different drying kinetic models (Logarithmic, Two-Terms, Midilli-Kucuk and Exponential Two-Terms). A numerical simulation using the Finite Volume Method allowed us to describe the evolution of temperature and moisture content distributions during drying. The Henderson model was found to be the most suitable for predicting the equilibrium moisture content of S. fruticosa, with values of X we in the drying process of 1.51; 1.54 and 1.36 g water/g d.m for 50, 60 and 70 °C, respectively. A good agreement was found between the numerical and experimental results of temperature and moisture during Salicornia drying. The Midilli-Kucuk model presented the best fitting to the drying curves. The effects of drying on S. fruticosa were significant in two quality parameters. Antioxidant capacity decreased in ca. 45% and lightness (> L*) significantly increased at a drying temperature of 70 °C, compared to the fresh samples. The optimum drying temperature where drying time and nutrients loss was minimum was 70 °C. These results can be used to estimate the best drying conditions for producing dehydrated Salicornia. The use of halophytes as sustainable crops is promising, and the vision of their commercial production must be evaluated and considered, given water scarcity in many areas of the planet.

| S-EPMC7847906 | biostudies-literature

Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis.

Project description:Ginger is one of the most popular spices and medical herbs with its unique pungent flavour and taste. Although there has been much research into the drying methods of ginger, the effect of drying parameters in hot air convective drying on ginger quality needs to be explored in depth. This study investigated the differences in drying behaviour and quality characteristics of ginger with the variables of temperature, thickness, and loading density. The moisture states and diffusion pattern in the different stages during the drying process were analysed using low-field NMR techniques. The results of quality evaluation showed that the temperature greatly influenced the colour and gingerol content of dried ginger, and the thickness of a ginger slice greatly influenced the rehydration rate. Optimal drying conditions were determined by considering a combination of specific energy consumptions with quality retention based on the response surface methodology: a temperature of 66.41 °C, thickness of 2 mm, and loading density of 5 kg/m2. HS-GC-IMS combined with multivariate chemometrics was used to achieve the characterisation of flavour profiles and fingerprinting of dried ginger. The principal component analysis and correlation analysis revealed that the alterations in ginger quality were intimately related to moisture diffusion during drying.

| S-EPMC10047944 | biostudies-literature

Osmotic and convective hot air drying of sweet gourd.

Project description:Kinetics of osmotic dehydration (OD) and insights into the effect of salt concentration (5%, 10%, 15%, 20%), drying temperature (50 ∘C, 60 ∘C, 70 ∘C), and sample thickness (4 mm, 6 mm, 8 mm) on the drying kinetics of sweet gourd of two varieties (SGV-1 and SGV-2) were investigated based on the Fick's second law of diffusion model. Quality attributes (chemical and organoleptic) of biscuit formulated with osmotic dehydrated sweet gourd powder were assessed. Results showed that, significant changes occurred during the first 2 h of process where mass transfer kinetics were increased with increasing salt concentration. With increasing time, drying rate was proportional to the temperature, inversely proportional to the sample thickness as well as salt concentration. Moreover, sweet gourd variety has shown impact on formulated products quality and consumer acceptability which could serve as a ground to diversify the use of sweet gourd towards industrial application.Supplementary informationThe online version contains supplementary material available at 10.1007/s10068-022-01193-x.

| S-EPMC10786769 | biostudies-literature

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network.

Project description:Mango ginger (Curcuma amada) was dried in a through-flow dryer system at different temperatures (40-70 °C) and air velocities (0.84 - 2.25 m/s) to determine the effect of drying on drying rate and effective diffusivity. As the temperature and air velocity increased, drying time significantly decreased. Among the ten different thin layer drying models considered to determine the kinetic drying parameters, semi empirical Midilli et al., model gave the best fit for all drying conditions. Effective moisture diffusivity varied from 3.7 × 10(-10) m(2)/s to 12.5 × 10(-10) m(2)/s over the temperature and air velocity range of study. Effective moisture diffusivity regressed well with Arrhenius model and activation energy of the model was found to be 32.6 kJ/mol. Artificial neural network modeling was also employed to predict the drying behaviour and found suitable to describe the drying kinetics with very high correlation coefficient of 0.998.

| S-EPMC4252463 | biostudies-literature

Experimental data on convective drying of potato samples with different thickness.

Project description:A laboratory setup is developed to examine the characteristics of convective drying of a moist potato sample. The thickness effect (5, 10 and 15 mm) of product on heat and mass transfer during potato drying was presented. Potato samples were dried at temperature of 51 °C and air velocity of 1 m s-1. Structural Change (length, width and thickness) of the samples were measured during drying. The heat distribution at different locations, sides surfaces and heart of the samples, was acquired at a time interval of 30 min for the test period. According to drying rate, potato drying is predominantly in the falling rate period. The moisture diffusivity data determined from experimental convective drying kinetics. The method based on the analytical solution of a fickian diffusive model has been developed to both evaluate the sample thickness effects on moisture diffusivity. Moreover, this dataset is made public in order to be used by other researchers studying the performances analysis of the drying systems.

| S-EPMC5998751 | biostudies-literature

Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes.

Project description:The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. 'Cogshall' and cv. 'Kent' variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.

| S-EPMC7996146 | biostudies-literature

Drying Behavior and Kinetics of Drying Process of Plant-Based Enteric Hard Capsules.

Project description:The drying process is a significant step in the manufacturing process of enteric hard capsules, which affects the physical and chemical properties of the capsules. Thus, the drying characteristics of plant-based enteric hard capsules were investigated at a constant air velocity of 2 m/s in a bench scale hot-air dryer under a temperature range of 25 to 45 °C and relative humidity of 40 to 80%. Results indicate that the drying process of the capsules mainly occur in a falling-rate period, implying that moisture transfer in the capsules is governed by internal moisture diffusion rate. High temperature and low relative humidity reduce drying time but increase the drying rate of the capsules. Investigation results of the mechanical properties and storage stability of the capsules, however, reveal that a fast drying rate leads to plant-based enteric hard capsules of low quality. Scanning electron microscopy further demonstrates that more layered cracks appear in capsules produced under a faster drying rate. The Page model yielded the best fit for describing thin-layer drying of the capsules based on the coefficient of determination and reduced chi-square. Moreover, it was established that the effective moisture diffusivity of the capsules increases with an increase in drying temperature or reduction in relative humidity.

| S-EPMC7998449 | biostudies-literature

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process.

Project description:Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment considering the industrial-scale drying conditions of onions and related quality parameters of the final product. First, the influence of the PEF treatment (W = 4.0 kJ/kg, E = 1.07 kV/cm) on the convective drying was investigated for samples dried at constant temperatures (65, 75, and 85 °C) and drying profiles (85/55, 85/65, and 85/75 °C). These trials were performed along with the determination of the breakpoint to assure an industrial drying profile with varying temperatures. A reduction in drying time of 32% was achieved by applying PEF prior to drying at profile 85/65 °C (target moisture ?7%). The effective water diffusion coefficient for the last drying section has been increased from 1.99 × 10-10 m2/s to 3.48 × 10-10 m2/s in the PEF-treated tissue. In case of the 85/65 °C drying profile, the PEF-treated sample showed the highest benefits in terms of process efficiency and quality compared to the untreated sample. A quality analysis was performed considering the colour, amount of blisters, pyruvic acid content, and the rehydration behavior comparing the untreated and PEF-treated sample. The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content. Moreover, the rehydration coefficient was 47% higher when applying PEF prior to drying.

| S-EPMC7231287 | biostudies-literature

Influence of applied time and power of ultrasonic pretreatment on convective drying of potato slices.

Project description:Ultrasound is a novel technology that can be applied as a pretreatment for the convective drying in order to reduce its undeniable shortcomings. The objectives of the present study are to ascertain the influence of sonication time (10, 20, and 30 min) and sonication power (100 and 300 W) on the performance of drying potato slices with regard to the drying kinetics and energy efficiency as well as the final product quality. The results showed that the application of ultrasound pretreatments significantly increased the drying rate of potato slices during the initial period of the drying process. Furthermore, ANOVA showed that the decrease in the sonication time and power gave rise to a significant reduction in drying time, specific energy consumption (SEC), and shear strength. In addition, compared to the control (pure convective drying), ultrasound pretreatments reduced the drying time, SEC, and the shear strength of dried potato slices.

| S-EPMC6431311 | biostudies-literature

Data on exergy and exergy analyses of drying process of onion in a batch dryer.

Project description:Today?s engineering systems and machine are so sophisticated that mere energy analysis cannot accurately and reliably describe the thermodynamic behaviour, viz-a-viz the energy changes occurring in these complex systems. Hence, a more efficient and realistic parameter that provides us with useful information about thermodynamic losses and energy efficiency improvement potential is the exergy analyses. Fresh samples of onion fruits were washed with distilled water to remove particles and contaminants that can adversely affect the experimental results. Hence, 36.50?g of the sample at different thicknesses of 0.50?cm, 1.00?cm and 1.50?cm were taken into the cabinet dryer for drying at different temperatures of 65?°C, 75?°C,85?°C and 95?°C and the weight loss at each temperature and thickness was determined with the aid of a digital weighing balance. Hence, it was on this premise that the exergy analyses in terms of exergy loss, exergetic improvement potential and exergetic sustainability index of drying process of onion at different drying air temperatures, drying periods and thicknesses in a cabinet dryer was performed.

| S-EPMC6251333 | biostudies-literature

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data