Drying Apple Slices in a Rotating-Tray Convective Dryer: A Study on Dehydration Characteristics and Qualitative Attributes
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, rehydra...
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Iranian Association of Chemical Engineering (IAChE)
2021-09-01
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| Series: | Iranian Journal of Chemical Engineering |
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| Online Access: | https://www.ijche.com/article_145330_a9b3860a6dbcad47cfb24ce6a66924e9.pdf |
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| author | Hamid Ghasemkhani Farhad Khoshnam Mohamad Reza Kamandar |
| author_facet | Hamid Ghasemkhani Farhad Khoshnam Mohamad Reza Kamandar |
| author_sort | Hamid Ghasemkhani |
| collection | DOAJ |
| description | 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 |
| format | Article |
| id | doaj-art-1ad4a987e0ba4e99bc084333ea85c755 |
| institution | DOAJ |
| issn | 1735-5397 2008-2355 |
| language | English |
| publishDate | 2021-09-01 |
| publisher | Iranian Association of Chemical Engineering (IAChE) |
| record_format | Article |
| series | Iranian Journal of Chemical Engineering |
| spelling | doaj-art-1ad4a987e0ba4e99bc084333ea85c7552025-08-20T03:13:38ZengIranian Association of Chemical Engineering (IAChE)Iranian Journal of Chemical Engineering1735-53972008-23552021-09-01183163210.22034/ijche.2022.312376.1412145330Drying Apple Slices in a Rotating-Tray Convective Dryer: A Study on Dehydration Characteristics and Qualitative AttributesHamid Ghasemkhani0Farhad Khoshnam1Mohamad Reza Kamandar2Mechanical Engineering of Biosystems, Faculty of Agricultural, University of Jirof, 78671-61167, Jiroft, IranMechanical Engineering of Biosystems, Faculty of Agricultural, University of Jirof, 78671-61167, Jiroft, IranMechanical Engineering of Biosystems, Faculty of Agricultural, University of Jirof, 78671-61167, Jiroft, IranTo 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 productshttps://www.ijche.com/article_145330_a9b3860a6dbcad47cfb24ce6a66924e9.pdfrotating-traydrying timemoisture diffusivitycolorshrinkagerehydration ratio |
| spellingShingle | Hamid Ghasemkhani Farhad Khoshnam Mohamad Reza Kamandar Drying Apple Slices in a Rotating-Tray Convective Dryer: A Study on Dehydration Characteristics and Qualitative Attributes Iranian Journal of Chemical Engineering rotating-tray drying time moisture diffusivity color shrinkage rehydration ratio |
| title | Drying Apple Slices in a Rotating-Tray Convective Dryer: A Study on Dehydration Characteristics and Qualitative Attributes |
| title_full | Drying Apple Slices in a Rotating-Tray Convective Dryer: A Study on Dehydration Characteristics and Qualitative Attributes |
| title_fullStr | Drying Apple Slices in a Rotating-Tray Convective Dryer: A Study on Dehydration Characteristics and Qualitative Attributes |
| title_full_unstemmed | Drying Apple Slices in a Rotating-Tray Convective Dryer: A Study on Dehydration Characteristics and Qualitative Attributes |
| title_short | Drying Apple Slices in a Rotating-Tray Convective Dryer: A Study on Dehydration Characteristics and Qualitative Attributes |
| title_sort | drying apple slices in a rotating tray convective dryer a study on dehydration characteristics and qualitative attributes |
| topic | rotating-tray drying time moisture diffusivity color shrinkage rehydration ratio |
| url | https://www.ijche.com/article_145330_a9b3860a6dbcad47cfb24ce6a66924e9.pdf |
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