Continuous and Intermittent Drying of Osmotically Pretreated Melon Pieces: Analysis of Energy Savings and Preservation of Bioactive Compounds DOI Creative Commons
Joan Carlos Alves Pereira, Wilton Pereira da Silva, Josivanda Palmeira Gomes

et al.

Agriculture, Journal Year: 2025, Volume and Issue: 15(5), P. 480 - 480

Published: Feb. 23, 2025

The objective of this study was to carry out a on continuous and intermittent drying (intermittency ratio α = 2/3) osmotically pretreated melon pieces, cut in the form parallelepiped. An osmotic dehydration pretreatment performed using an incubator with mechanical shaking. Drying processes were carried oven forced air circulation at temperatures 50 70 °C. data modeled by means empirical equations, order compare kinetics analyze impact process energy savings preservation bioactive compounds final product. experiments also described diffusion model Cartesian coordinates, third-kind boundary condition, moisture distribution inside each piece fruit over time. Among equations analyzed, Page’s one that best pieces. In obtain dried melon, significantly reduced effective processing time and, consequently, consumption, preserving more intensely (particularly temperature °C), compared drying. adequately all experiments, it found mass diffusivity increased application intermittency.

Language: Английский

Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate DOI Creative Commons
Fakhreddin Salehi,

Kimia Goharpour,

Helia Razavi Kamran

et al.

Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 101, P. 106671 - 106671

Published: Oct. 30, 2023

The aim of this study was to examine the impacts microwave pretreatment (MWP) and ultrasonic (USP) on drying time (DT), mass transfer kinetics, effective water diffusivity (D

Language: Английский

Citations

20
Recent Progress and Application of Freeze Dryers for Agricultural Product Drying DOI
Fakhreddin Salehi

ChemBioEng Reviews, Journal Year: 2023, Volume and Issue: 10(5), P. 618 - 627

Published: Aug. 9, 2023

Abstract The impact of various freeze‐drying (FD) methods on the drying efficiency and quality dried fruits vegetables is reviewed. Additionally, a brief overview recent advances in FD provided. technique characterized by following key properties: ability to maintain original texture color, highest nutritional value, appropriate rehydration rate due porous tissue product. Recently, combination have been tested improve speed save energy when vegetables. This includes combining systems with other techniques such as ultrasound, microwave, vacuum, infrared radiation, pulsed electric field (PEF), CO 2 laser perforation. Combined benefits these technologies include increased mass transfer rates, shorter dehydration time, savings, improved product quality, lower shrinkage, higher capacity, flexibility dry manufacture many types pieces.

Language: Английский

Citations

19
Design and Implementation of a PV-Integrated Solar Dryer Based on Internet of Things and Date Fruit Quality Monitoring and Control DOI Creative Commons
Abdallah Elshawadfy Elwakeel, Daniel Eutyche Mbadjoun Wapet, W. Mahmoud

et al.

International Journal of Energy Research, Journal Year: 2023, Volume and Issue: 2023, P. 1 - 17

Published: Sept. 26, 2023

In Egypt, the climate has a direct impact on dried date fruit production. The traditional drying method or open sun (OSD) leads to pollution of final product caused by sand-laden winds, rain, animals and harmful insects, etc. This study is aimed at designing, implementing, experimentally validating solar dryer based IoT technology integrated with PV system in Aswan, Egypt. purpose monitor control quality three most popular varieties determine effective method, an algorithm that operates automatically for optimal performance high-quality products. automatic (ASD) significantly affects moisture content color characteristics reaches equilibrium (EMC) faster rate samples compared OSD. ASD was 29.03% (Sakkoti), 31.04% (Malkabi), 25.49% (Gondaila) higher than Also, reached EMC after 8 days both Malkabi Gondaila 9 Sakkoti, while it took 14 15 maximum circuit voltage V oc , short current id="M2"> I sc output power id="M3"> P output were 41.70 V, 8.84 A, 365.09 W, respectively. All values total change ( id="M4"> Δ E ∗ ) open-air dry systems. can be then more helpful producers foods.

Language: Английский

Citations

19
Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices DOI Creative Commons
Fakhreddin Salehi,

Kimia Goharpour,

Helia Razavi Kamran

et al.

Results in Engineering, Journal Year: 2023, Volume and Issue: 21, P. 101690 - 101690

Published: Dec. 18, 2023

This study aimed to examine the influence of microwave pretreatment (MWP) for 0, 15, 30, 45, and 60 s, ultrasound (USP) 5, 10, 20 min, on drying time, effective moisture diffusivity (Deff), rehydration rate, color indexes (lightness, redness, yellowness), total change (ΔE) eggplant slices during dehydration in a hot-air dryer. The results demonstrated that USP significantly reduced time (higher water loss) (p < 0.05). While, MWP increased Deff values ultrasonic pretreated were considerably higher than those untreated determined by Fick's second law was varied from 5.95 × 10−10 9.56 m2s−1, 1.27 10−9 1.42 samples ultrasound, respectively. Nine mathematical models (Page model, Quadratic Newton Verma Logarithmic Two-term Exponential Wang Singh Henderson Pabis Midilli model) used estimate coefficients following non-linear regression method. showed Page model became most accurate show characteristics compared eight other confirmed with sum squared error (SSE) ranging 0.0014 0.0098. average ratio untreated, microwave-treated, ultrasound-treated 404.6 %, 360.1 438.6 yellowness, ΔE parameters slices. It can be concluded proved retaining surface improving speed MWP. ultrasonically had shorter times, improved values, rates, appropriate appearance.

Language: Английский

Citations

18
The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying DOI
Abdo Hassoun, Abderrahmane Aït‐Kaddour, Iman Dankar

et al.

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: June 10, 2024

Language: Английский

Citations

6
Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices DOI Creative Commons
Fakhreddin Salehi,

Sara Ghazvineh,

Mostafa Amiri

et al.

Ultrasonics Sonochemistry, Journal Year: 2024, Volume and Issue: 110, P. 107035 - 107035

Published: Aug. 17, 2024

Language: Английский

Citations

6
Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound DOI Creative Commons
Fakhreddin Salehi,

Moein Inanloodoghouz,

Mostafa Karami

et al.

Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 101, P. 106655 - 106655

Published: Oct. 21, 2023

Today sonication process is used as a new green tool with unique impacts on foods preservation and processing. Ultrasonic modification an appropriate strategy to obtain good gums useful physicochemical characteristics molecular structure. This research aimed analyze the of at different intensities (0, 75, 150 W) time 5, 10, 15, 20 min) viscosity rheological carboxymethyl cellulose (CMC) solution. The results confirmed that apparent CMC solution reduced from 0.030 0.021 Pa.s increasing shear-rate 12.2 s-1 134.5 (75 W for 10 min). Also, 0.028 0.019 enhancing 0 min (shear-rate = 61 s-1, W). Various equations were employed fit empirical values, Power law model was best explain flow behaviour consistency coefficient significantly 0.065 Pa.sn 0.032 (p < 0.05) Furthermore, decreased while ultrasonic power enhanced. Flow index enhanced intensity

Language: Английский

Citations

16
Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology DOI Creative Commons
Fakhreddin Salehi,

Kimia Goharpour,

Helia Razavi Kamran

et al.

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(7), P. 3959 - 3975

Published: April 21, 2023

The goal of this work was to examine the effects sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, rehydration ratio) appearance properties (color indices surface area) quince slices using a response methodology (RSM) approach based central composite design (CCD), for optimization process. process parameters, treatment time (5-10 min; 40 kHz 150 W), gum (0.05%-0.15%, w/w), sucrose solution (20%-50%, were investigated optimized OD slices. After each process, dehydrated in an oven at 70°C 240 min. Results demonstrated good correlation between empirical data with linear model. Using method, optimum input operating conditions determined be 5 min, 0.05%, 37.19°Brix. At point, reached optimal mass reduction (17.74%), loss (25.77%), gain (8.03%), ratio (206.19%), lightness (77.6), redness (0.60), yellowness (34.84), total color change (Δ

Language: Английский

Citations

12
Research on the drying kinetics for the microwave drying of Y2O3–ZrO2 ceramic powder DOI Creative Commons
Wei Cao, Ju Zhou,

Chunxiao Ren

et al.

Journal of Materials Research and Technology, Journal Year: 2023, Volume and Issue: 26, P. 4563 - 4580

Published: Aug. 22, 2023

Y2O3-ZrO2 ceramic powder has emerged as a vital structural and functional material in applications owing to its remarkable performance including wear resistance, temperature corrosion resistance. Agglomeration during the drying process is other key issue that needs be resolved, which improving quality of zirconia becomes crucial reducing industrial expenses. This study focuses on investigating influence modern microwave heating technology kinetics powder. The experimental results revealed average rate increased with sample water content, power, mass. Four kinetic fitting models, namely Page, Wang Singh, Quadratic Model, Modified were employed analyze data for mass 20 g, initial content 7.5%, power 480 W. Among these Page model demonstrated best fit effectively described successfully captured across varying masses, powers, content. FT-IR spectroscopy was describe before after drying. exhibited significant reduction molecule drying, thus confirming high efficiency rapidity procedure. research provides comprehensive offers theoretical foundation application microwave-enhanced

Language: Английский

Citations

11
Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration DOI Open Access

Yu-Wen Lin,

Yueh-An Yao,

Dawei Huang

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(6), P. 1109 - 1109

Published: May 28, 2024

This study investigated the practical feasibility of synergistically and optimally applying ultrasound-assisted osmotic dehydration (UAOD) practices for pineapple slice picking process (in sugar solution), with potential implications improving current practices. was carried out to evaluate effects different treatment conditions single (40 80 kHz)/multiple (40/80 kHz) frequencies, output powers (300, 450, 600 W), time (5–40 min) at 30, 45, 60 °Brix applied, respectively, on slices process. The sound pressure UA also measured confirm that it provided corresponding effect stably under conditions. ideal UAOD operating condition is a 45 solution, frequency multiplexing 40/80 kHz an power 450 W 25 min, which yields optimal solids gain (SG) rate 7.58%. above results this indicated could improve accelerated quality transfer enhance final product quality, thereby increasing efficiency saving processing costs time.

Language: Английский

Citations

4