Drying kinetics of soy protein isolate-corn starch film during preparation and its moisture adsorption characteristics during storage

To better understand the mass transfer process of moisture in the soy protein isolate-corn starch(SPI-CS)films during preparation and storage process,the drying kinetics model of SPI-CS films with different formation conditions during the drying process and the moisture adsorption characteristics of the SPI-CS films under different humidity conditions were investigated.Within the range of experimental conditions,the moisture migration rule in the SPI-CS films during the drying preparation was combined with the Page model which was expressed as MR=exp(-kt^(n)).It was found that the adsorption equilibrium needed shorter time(about 3 h)when the SPI-CS films existed in the environment with lower humidity(RH<54%).Additionally,the secondorder adsorption kinetic equation was successful to describe the moisture adsorption characteristic of the SPICS films during storage under different humidity conditions.

Performance Analysis and Drying Kinetics of Maize in an AflaSTOP Dryer

The performance of an AflaSTOP dryer which utilises biomass energy for drying maize was investigated. The drying behaviour of maize grains in the dryer was also investigated using ten (10) thin-layer mathematical models. The models were compared based on coefficient of determination (R2) and Root Mean Square Error (RMSE) values between experimental and predicted moisture ratios. At an average drying air temperature of 50°C and drying air velocity of 2.5 m/s, maize at average moisture content (MC) of 17.5% (wb) was dried to an average MC of 11.5% (wb) in three (3) hours. The drying and thermal efficiency were calculated as 81.1% and 29.6% respectively. Overall, drying took place in the falling rate period. The Logistics model was best to describe the thin-layer drying kinetics of maize in the dryer with R2 value of 0.9902 and RMSE value of 0.04908.

Determination of the Drying Kinetics Modeling and Activation Energy of Medium-Grain and Long-Grain Rough Rice under Isothermal Conditions

The available literature revealed a gap in reporting the rough rice drying kinetics parameters under isothermal conditions, particularly for Arkansas medium- and long-grain varieties. Therefore, medium-grain (RO170112 and Titan) and the long-grain (Diamond and Wells) rough rice varieties were dried under isothermal conditions. The drying process occurred under 40°C, 50°C, 60°C, 70°C, 80°C, 90°C, and 100°C in a system emulating the thermogravimetric analyzer. Drying kinetics models were studied for four well-known models: Page, Newton, Logarithmic, and Henderson & Pabis. The drying kinetics constants were determined for the four studied models. The initial moisture content of rough rice was 28.2% db. Profound moisture reduction was observed during the first three hours of drying, followed by less moisture content reduction. The results showed that at the drying temperature of 100°C and after 6 hours of the drying process, the lowest moisture content reached 13.9% (db) for Titan rough rice. The drying rate of rough rice ranged between 7.41 and 2.01%/h during the first hour of drying under the studied temperature range of 40°C to 100°C. The drying rate was higher with the higher temperature levels during the first three hours. Among all the studied models, the Page, Newton, and Logarithmic models best fit 25%, 25%, and 50% of the twenty-eight studied cases. The challenge that arose from these results led to evolving a mathematical solution by joining the three models in one equation. The combined model showed the best fit for all the studied cases, with R2 ranging between 0.9999 and 0.9954 for the medium- and long-grain rice varieties. Increasing the drying temperature increased the effective moisture diffusivity values. The highest effective moisture diffusivity of 18.104 × 10-9 m2/s was obtained at the drying temperature of 100°C for medium-grain rice, Titan. The activation energy values ranged between 17.77 and 24.48 kJ/mol for the four rough rice varieties.

Optimization of chanterelle mushroom drying kinetics under heat pump dryer using Taguchi design method

The optimum drying conditions with regard to minimum color changes, high rehydration ratio and drying rate for chanterelle mushrooms is inadequately known. To address this problem, drying kinetics for chanterelle mushroom samples with sizes of 20 mm×20 mm×20 mm cube, 20 mm×20 mm×30 mm cuboid, and Ø40 mm×20 mm cylindrical shape were experimented. Drying air temperatures of 40℃, 48℃, and 56℃ at superfluous humidity and velocity of 2.2 m/s were used. Initial color pixels for each sample were determined using Note 8 Pro Xiaomi smartphone camera and image processing tool in Matlab R2019a. Triplicate experimentation was done based on L9 Taguchi orthogonal arrays with drying rate, specific moisture extraction rate, color change, and rehydration ratio being the response parameters. The drying rate increased from 1.1174 g/g∙min to 1.3478 g/g.min as the temperature rose from 40℃ to 56℃. The mushroom cube had the highest drying rate of 1.2860 g/g∙min while the cylindrical shape had the lowest rate of 1.1764 g/g∙min. Similarly, SMER increased from 0.006 326to 0.013 27 g/kWh with the temperature rise. Contrary, SMER decreased from 0.006 92 to 0.013 63 g/kWh in cylinder to cube respectively. Color change was highest at 40℃ (13.49) and lowest at 56℃ (11.94). The mushroom cube had the lowest color change of 9.28 on average when compared to other shapes. Rehydration ratio was highest at 56℃ (3.824) as compared to 48℃ and 40℃. Additionally, the mushroom cube had the highest rehydration ratio of 4.55 on average as compared to other shapes. Temperature variation significantly influenced the drying rate and SMER. However, temperature variation had insignificant differences in color change and rehydration ratio. Mushroom shape variation had a significant difference in all the response variables tested. Conclusively, mushroom cubes at the drying temperature of 56℃ gave optimized drying conditions for chanterelle mushrooms with minimal quality deviations. Thus, chanterelle mushrooms can be sliced into cubes to allow quick drying rate, better SMER, rehydration ratio, and have minimal color change.

Solvent transport dynamics and its effect on evolution of mechanical properties of nitrocellulose(NC)-based propellants under hot-air drying process

Appropriate drying process with optimized controlling of drying parameters plays a vital role in the improvement of the quality and performance of propellant products.However,few research on solvent transport dynamics within NC-based propellants was reported,and its effect on the evolution of mechanical properties was not interpreted yet.This study is conducted to gain a comprehensive understanding of hot-air drying for NC-based propellants and clarify the effect of temperature on solvent transport behavior and further the change of mechanical properties during drying.The drying kinetic curves show the drying time required is decreased but the steady solvent content is increased and the drying rate is obviously increased with the increase of hot-air temperatures,indicating hot-air temperatures have a significant effect on drying kinetics.A modified drying model was established,and results show it is more appropriate to describe solvent transport behavior within NC-based propellants.Moreover,two linear equations were established to exhibit the relationship between solvent content and its effect on the change of tensile properties,and the decrease of residual solvent content causes an obvious increase of tensile strength and tensile modulus of propellant products,indicating its mechanical properties can be partly improved by adjustment of residual solvent content.The outcomes can be used to clarify solvent transport mechanisms and optimize drying process parameters of double-based gun propellants.

Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety

This study investigates the microwave drying kinetics of thin layer Mabonde banana variety(MBV)at power levels between 100 and 300 W.Six mathematical drying models:Wang and Singh,Verma,Two-term,Page,Two term exponential,and Logarithmic models were fitted to experimental drying data obtained from the study.The statistical consistency of the models was determined using statistical parameters including coefficient of determination,mean bias error,root mean square error,and reduced Chi square.Moisture migration from banana slices was described using the Fick’s diffusion model.The effective diffusivity was calculated.The results indicated that drying took place largely in the falling rate period.The time required to reduce the moisture of banana to a certain level was dependent on the microwave output,being the longest at 100 W and shortest at 300 W.The effective moisture diffusivity increased with increasing microwave power with values at 4.89×10^(-10),1.09×10^(-9) and 1.69×10^(-9) m^(2)/s at 100,200,and 300 W,respectively.The Wang and Singh model gave the best results for the description of thin layer drying of MBV.

Effects of different drying methods on drying kinetics and physicochemical properties of Chrysanthemum morifolium Ramat

The effects of infrared-assisted hot-air drying(IR-HAD),temperature,humidity controlled hot-air drying(THC-HAD),and hot-air drying(HAD)on the drying kinetics,physicochemical properties,chlorogenic acid content and microstructure of chrysanthemum were experimentally examined.The results showed that the drying time reduced with increasing air drying temperature,with IR-HAD needing the shortest drying time,followed by THC-HAD and HAD.The effective moisture diffusivities(Deff)of chrysanthemum under IR-HAD,THC-HAD,and HAD at 60℃ were 3.22×10^(-9) m^(2)/s,2.19×10^(-9) m^(2)/s,and 2.89×10^(-9) m^(2)/s,respectively.IR-HAD preserved chrysanthemum surface color better than THC-HAD and HAD,whereas the THC-HAD samples obtained higher water holding capacity(WHC),water binding capacity(WBC),and chlorogenic acid content.Additionally,peroxidase(POD)residual activity of the samples decreased with increasing blanching time.The current work provides a theoretical basis for the drying of chrysanthemum.

Infrared drying kinetics and moisture diffusivity modeling of pork

This study investigated the drying kinetics of pork slice in infrared drying condition.Drying temperature,slice thickness and initial moisture content were selected as influencing factors on the drying characteristics and drying rate of pork slice.Drying curves obtained from the experimental data were fitted to semi theoretical and/or empirical thin layer drying models.The effects of drying temperature and slice thickness on the model constants were evaluated by the multiple regression method.All the models were compared according to three statistical indexes,i.e.,root mean square error,chi-square and modeling efficiency.The slice thickness,drying temperature and initial moisture content have significant influences on the effective diffusivity coefficient of pork.The results showed that the drying rate of pork slices increased with the increases of drying temperature and initial moisture content.The decreases of slice thickness also led to an increase of drying rate.The Henderson and Pabis model can best describe the drying curves of pork.

Color changes and drying kinetics modeling of basil seed mucilage during infrared drying process

The physicochemical properties and color of dried seed mucilage (gums) depend on thecondition and method of drying. So, in this study, the effects of infrared (IR) dryer systemparameters such as IR power (150, 250, and 375 W), distance of mucilage from lamp surface(4, 8, and 12 cm), mucilage thickness (0.5, 1.0, and 1.5 cm) on drying kinetics and colorindexes (L*a*b*) of basil seed mucilage (BSM) were examined in an IR dryer system. IR dry-ing kinetic of BSM was modeled using mathematical approach. Thus, experimental mois-ture ratio data were fitted to 8 various empirical models. It was found that Page model hasthe best fit to show the kinetic behavior and acceptably described the IR drying behavior ofBSM with the highest correlation coefficient values and the lowest standard error values.The average effective moisture diffusivity (Deff) increased from 1.69×10^(-9)to 9.21×10^(-9)m^(2)/s with increasing lamp power from 150 W to 375 W, while it was decreased from7.93×10^(-9)to 2.65×10^(-9)m^(2)/s and 7.81×10^(-9)to 1.82×10^(-9)m^(2)/s with increasing the dis-tance of mucilage from 4 to 12 cm and the reduction of mucilage thickness from 1.5 to0.5 cm, respectively. The increasing in IR radiation power has a positive influence on thelightness (increasing L* index) of dried BSM and it reduced color changes index (DE) from13.04 to 11.51. The results showed that IR drying method has great industrial potential insaving processing time as well as energy with better maintenance of color and quality ofdried BSM.

Generalized single-layer model for drying kinetics of unpeeled-longan

Dried longan fruit has become an important export product of Thailand.Knowledge about drying kinetics is essential to optimize the drying process.In this study,drying kinetics of unpeeled longan fruits was investigated by varying the parameters as follows:air temperature 50~90℃,relative humidity 4%~20%,air velocity 0.2~0.5 m/s,and size of the fruits.The drying curves of longan fruit,dried in a single layer,were strongly affected by the temperature of the drying air and fruit size but less dependent on relative humidity and velocity of the drying air.Eight single-layer drying models were selected from literature to identify suitable ones for fitting moisture ratio curves to data obtained from the drying experiments.Both,the proportional and exponential coefficient of drying time in the‘Page’model could be given in a generalized function for each of the investigated drying parameters.Moreover,the two coefficients could be correlated to all drying parameters simultaneously.This allowed establishing a generalized‘Page’model for estimating drying curves for any value of temperature,fruit size,relative humidity and air velocity within the range of performed experiments.The analysis also revealed an inner correlation between the two‘Page’coefficients,which opens new doors for further research on the application of the‘Page’model for describing drying processes.

Experimental study on drying kinetics of anchovy using centrifugal fluidized bed technique

The present study investigated the drying kinetics of anchovy experimentally using centrifugal fluidized bed technique.The main purpose was to experimentally investigate the effect of the inlet air temperature on the drying kinetics of anchovy in a centrifugal fluidized bed dryer,to fit the experimental data to the widely used mathematical models of drying.Further,the effective moisture diffusivity and activation energy in anchovy drying were investigated in the current work.The drying experiment was conducted at drying air temperatures ranging over 70-120°C.The air velocity and rotating speed of the air-distributor were fixed at 1.5 m/s and 150 r/min,respectively.Pressure drop across bed was approximately 390 Pa,while the layer height was fixed at approximately 2 cm.The anchovies were dried starting from 412%db down to 16%db;drying time ranged from 64 min to 172 min.It was found that the drying temperature was a significant factor in decreasing the moisture content,moisture diffusivity and drying time.The moisture diffusivity and activation energy were investigated at 0.11×10-9-0.25×10-9 m2/s and 20.32 kJ/mol,respectively.When compared to existing models,the Midilli model proved to be in good agreement with change in moisture ratio.

Effects of different pulsed vacuum drying strategies on drying kinetics,phenolic composition,and antioxidant capacity of chrysanthemum(Imperial chrysanthemum)

This work aimed to discuss effects of pulsed vacuum drying(PVD)at different temperatures(45°C,50°C,55°C and 60°C),vacuum durations(5 min,10 min and 15 min)and multi-stage heating on drying kinetics,colour attributes,phenolic compounds and antioxidant capacity of chrysanthemum(Imperial chrysanthemum).Results indicated that successive temperature increase reduced the drying time and enhanced the drying rate and moisture diffusivity.Lower temperature(45°C)and the multi-stage(35°C-55°C-60°C)drying presented the superiority in the protection of color,preservation of phytochemical composition(chlorogenic acid,luteolin,total phenolic and total flavonoid content)and improvement of antioxidant capacity(DPPH and FRAP)of chrysanthemum,which was attributed to the low-oxygen drying environment and reduction of thermal degradation losses.Based on the results of drying efficiency and drying quality,the multi-stage heating(35°C-55°C-60°C)has the excellent potential to produce high-quality dried chrysanthemum on a commercial scale.

Predicting Drying Performance of Osmotically Treated Heat Sensitive Products Using Artificial Intelligence

The main goal of this research is to develop and apply a robust Artificial Neural Networks(ANNs)model for predicting the characteristics of the osmotically drying treated potato and apple samples as a model heat-sensitive product in vacuum contact dryer.Concentrated salt and sugar solutions were used as the osmotic solutions at 27◦C.Series of experiments were performed at various temperatures of 35◦C,40◦C,and 55◦C for conduction heat input under vacuum(−760 mm Hg)condition.Some experiments were also performed in a pure vacuum without heat addition.Dimensionless moisture content(DMC),effective moisture diffusivity,and mass flux were considered as the performance parameters in this study.Results revealed that the osmotic dehydration using a concentrated sugar solution shows a higher reduction in the initial moisture loss of 19.87%compared to 5.3%in the salt solution.Furthermore,a significant enhancement of drying performance of about 27%in DMC was observed for both samples at vacuum and 40◦C compared to pure vacuum drying conditions.Using the experimental data,a robust artificial neural network(ANN)was proposed to describe the osmotic dehydration’s behavior on the drying process.The ANN model outputs are the dimensionless moisture contents(DMC),the diffusivity,and the mass flux.Whereas the ANN inputs were the drying time,the percent of sugar solution,and the percent of salt solution.For the ANN apple’s model,the minimum root mean square error(RMSE)values were 0.0261,0.0349 and 0.0406,for DMC,diffusivity,and mass flux,respectively.Whereas the best correlation coefficients of the above three parameters’determination values were 0.9909,0.9867 and 0.9744,respectively.For the ANN potato’s model,the minimum RMSE values were 0.0124,0.0140 and 0.0333,for DMC,diffusivity,and mass flux,respectively.And the best correlation coefficients of the parameters’values were found 0.9969,0.9968 and 0.9736,respectively.Accordingly,the ANN model’s prediction has a perfect agreement with the experimental dataset,which confirmed the ANN model’s accuracy.

Effect of Molecular Structure on Diffusion of Alcohols through Type-A Zeolite Pores(0.5 nm)

Drying kinetics for alcohol-soaked type-A zeolite(pore size 0.5 nm)was determined at 50°C for 12 small-molecule alcohols(from C1 to C10).The second-phase of drying of wet porous materials reports on the mass-transfer characteristics within the solid matrices.This stage follows pseudo first-order kinetics(k1),and the second-order rate constant k2=k1/(fluxional area)was found to correlate with the surface tension of the liquids imbibing the solid matrix(p<0.002).k2 values decrease along the homologous linear alcohols,and branched-chain alcohols diffuse faster than their linear analogues due to their lower surface tensions.No independent contribution was found from the molecular size of the alcohols in the experiment reported here.Characteristic velocity and enthalpy of vaporisation of the liquids were not found to be significant independent variables,either.The find agrees with the notion that liquid movement in pores is governed during the drying processes by the liquid chemical potential gradient between the pore space and gas phase above the porous particle surfaces,this gradient being a function of the molecular cohesion of the moving liquid front(surface tension,g).The results can be expressed by the linear Gibbs-energy relation log(k2/s^(-1)·m^(-2))=(2.5±0.5)-(1.6±0.2)×10^(2)(g/J·m^(-2)).

The effect of drying of Piper hispidinervium bydifferent methods and its influence on the yield ofessential oil and safrole

The Piper hispidinervium leaves and thin stems were dried under laboratory and field conditions.Laboratory drying was performed using a shade dryer operating with and without forced convection and an oven dryer operating at 30 and 40
C.Field experiments were conducted using solar dryers with three different covers,i.e.,transparent,black plastic,and palm straw covers.The essential oil extraction was performed by steam distillation,and the safrole content was analyzed by gas chromatography.Five mathematical models(Page,logarithmic,Henderson and Pabis,fractional,and diffusion)were fitted with the experimental data and compared based on the coefficient of determination(R2),root mean square error(RMSE)and v2.Results suggest that the best model was the logarithmic model(R2>0.99,RMSE<0.0005,and v2<0.005).With sufficient drying,the safrole content increased up to 95%of the extracted oil;however,when the drying time was prolonged,both the oil yield and safrole content of the extracted oil decreased.

Analyzing drying characteristics and modeling of thin layers of peppermint leaves under hot-air and infrared treatments

The drying kinetics of peppermint leaves was studied to determine the best drying method for them.Two drying methods include hot-air and infrared techniques,were employed.Three different temperatures(30,40,50℃)and air velocities(0.5,1,1.5 m/s)were selected for the hot-air drying process.Three levels of infrared intensity(1500,3000,4500 W/m^2),emitter-sample distance(10,15,20 cm)and air speed(0.5,1,1.5 m/s)were used for the infrared drying technique.According to the results,drying had a falling rate over time.Drying kinetics of peppermint leaves was explained and compared using three mathematical models.To determine coefficients of these models,non-linear regression analysis was used.The models were evaluated in terms of reduced chi-square(χ^2),root mean square error(RMSE)and coefficient of determination(R^2)values of experimental and predicted moisture ratios.Statistical analyses indicated that the model with the best fitness in explaining the drying behavior of peppermint samples was the Logarithmic model for hot-air drying and Midilli model for infrared drying.Moisture transfer in peppermint leaves was also described using Fick’s diffusion model.The lowest effective moisture diffusivity(1.096×10^-11m^2/s)occurred during hot-air drying at 30℃ using 0.5 m/s,whereas its highest value(5.928×10^-11m^2/s)belonged to infrared drying using 4500 W/m^2 infrared intensity,0.5 m/s airflow velocity and 10 cm emitter-sample distance.The activation energy for infrared and hot-air drying were ranged from 0.206 to 0.439 W/g,and from 21.476 to 27.784 kJ/mol,respectively.

ANFIS and ANNs model for prediction of moisture diffusivity and specific energy consumption potato,garlic and cantaloupe drying under convective hot air dryer

The main purpose of this study was to develop and apply an adaptive neuro-fuzzy inference system(ANFIS)and Artificial Neural Networks(ANNs)model for predicting the drying characteristics of potato,garlic and cantaloupe at convective hot air dryer.Drying experiments were conducted at the air temperatures of 40,50,60 and 70
C and the air speeds of 0.5,1 and l.5 m/s.Drying properties were including kinetic drying,effective moisture diffusivity(Deff)and specific energy consumption(SEC).The highest value of Deff obtained 9.76×10^-9,0.13×10^-9 and 9.97×10^-10 m^2/s for potato,garlic,and cantaloupe,respectively.The lowest value of SEC for potato,garlic,and cantaloupe were calculated 1.94
105,4.52
105 and 2.12
105 kJ/kg,respectively.Results revealed that the ANFIS model had the high ability to predict the Deff(R^2=0.9900),SEC(R^2=0.9917),moisture ratio(R^2=0.9974)and drying rate(R^2=0.9901)during drying.So ANFIS method had the high ability to evaluate all output as compared to ANNs method.

Effects of combined infrared and hot-air drying on ginsenosides and drying characteristics of Panax notoginseng(Araliaceae)roots

Exploring new drying technology can help to deal with the challenge of better preservation of rhizome medicinal materials in the traditional Chinese medicine industry.In current work,combined infrared and hot-air drying(IR-HAD)was employed to Panax notoginseng roots and its effect on drying kinetics,energy efficiency and quality,i.e.,rehydration ratio(RR),color parameters(L^(*),a^(*),b^(*)),total color difference(ΔE),Panax notoginseng saponins(PNS)content,and ginsenosides content(R_(1),R^(g1),R_(e),R_(d),R_(b1))were evaluated.Hot air drying(HAD)was used as the control.Results showed that the increase in drying temperature significantly shortened drying time and reduced energy consumption.The shortest drying time of 43.0 h and lowest specific energy consumption of 15.9 kW·h/(kg-water)were obtained by IR-HAD at 55°C.The decrease of radiation distance and the increase of radiation power led to the shortening of drying time.However,high drying temperature resulted in largeΔE values,large collapse structure,and RR of samples.The drying time of Panax notoginseng roots dried by IR-HAD at a drying temperature of 50°C was shorter(15.5%)than HAD dried at the same drying temperature.The contents of R_(1),R_(g1),R_(e),R_(b1),and PNS were higher when the samples were dried by IR-HAD than those dried by HAD at the same temperature of 50°C.Moreover,the IR-HAD dried samples shortened 15.5%drying time and saved 22.1%energy consumption compared with HAD.Therefore,the optimal process condition was Panax notoginseng roots under IR-HAD at drying temperature of 50°C,radiation distance of 12 cm and radiation power of 1350 W,which can shorten drying time,maintain high ginsenosides contents and satisfactory apparent qualities.

Comparative study of green peas using with blanching & without blanching techniques

This paper attempts to analyze the kinetics involved in the drying of green peas in‘with blanching’and‘without blanching’techniques.Blanching by hot water mixed with a solution of citric acid(0.1–0.2 mg/ml)at 70
C–100
C is the treatment provided to the samples of green peas.Experimental analysis shows that the moisture content in green peas of three different sizes is reduced at different temperatures and demonstrates the effect of the rate of drying of the moisture content.Under different diameters and temperatures,the parameters are analyzed using‘with blanching’and‘without blanching’techniques.It is observed that‘with blanching’process plays a significant role in the reduction of moisture content under different temperatures and diameters in a lesser time as compared to‘without blanching’.The operative activation energy and moisture diffusivity are described by using Fick’s law of diffusion.The calculation of effective moisture diffusivity can be done via the utilization of slope.The drying data is subjected to two models of mathematical nature:Simple Exponential model,and Page model.The performance of these models is examined by means of comparing the coefficient of determination(R2),chi-square(v2)and root mean square error(RMSE)between the experimental and forecasted value of moisture ratio obtained‘with blanching’and‘without blanching’.The experimental data was seen to be in accordance with the Page model.The comparisons of energy consumption,energy efficiency and also the cost of the drying processes for‘with blanching’and‘without blanching’have been accomplished to optimize and reduce process condition and the cost of the process,respectively.