Thin layer modelling of microwave-convective drying of tomato slices

International Journal of Food Engineering

Volumn 9, Issue 1, 2013, Pages 75-90

  Workneh, Tilahun S ^a   Oke, Moruf O ^a  

^a UNIVERSITY OF KWAZULU NATAL   (South Africa)

Author keywords

Colour; Drying equation; Microwave; Model; Tomato slice

Indexed keywords

DRYING EQUATIONS; EFFECTIVE DIFFUSIVITY COEFFICIENT; ENERGY-SAVING METHODS; FALLING-RATE PERIOD; HOT AIR TEMPERATURE; MICROWAVE POWER DENSITY; MICROWAVE-CONVECTIVE DRYING; TOMATO SLICES;

ACTIVATION ENERGY; AIR; COLOR; FRUITS; MICROWAVE GENERATION; MICROWAVE HEATING; MICROWAVE POWER TRANSMISSION; MICROWAVES; MODELS;

DRYING;

EID: 84882407667     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2012-0205     Document Type: Article

References (83)

1. Hayashi H. Drying technologies of foods-their history and future. Drying Technol 1989;7:315-69.
2. Al-Harahsheh M, Al-Muhtaseb AH, Magee TRA. Microwave drying kinetics of tomato pomace: effect of osmotic dehydration. Chem Eng Processing: Process Intensification 2009;48:524-31.
3. Viswanathan R, Jayas DS, Hulasare RB. Sorption isotherms of tomato slices and onion shreds. Biosyst Eng 2003;86:465-72.
4. Zhang M, Li CL, Ding XL, Cao CW. Optimization for preservation of selenium in sweet pepper under low-vacuum dehydration. Drying Technol 2003;21:569-79.
5. Zhang M, Li CL, Ding XL. Effects of heating conditions on the thermal denaturation of white mushroom suitable for dehydration. Drying Technol 2005;23:1119-25.
6. Clary CD, Wang SJ, Petrucci VE. Fixed and incremental levels of microwave power application on drying grapes under vacuum. J Food Sci 2005;70:344-9.
7. Warchalewski JR, Gralik J, Wojtasiak RZ, Zabielski J, Kusnnierz R. The evaluation of wheat grain odour and colour after gamma and microwave irradiation. Electronic J Polish Agric Univ 1998;1:1-11.
8. Krokida MK, Maroulis ZB. Structural properties of dehydrated products during rehydration. Int J Food Sci Technol 2001;36:529-38.
9. Maskan A, Kaya S, Maskan M. Hot air and sun drying of grape leather (pestil). J Food Eng 2002;54:81-8.
10. Mujumdar AS, Menon AS. Drying of solids: principles, classification, and selection of dryers. In: Mujumdar AS, editor. Handbook of industrial drying, Vol. 1. New York: Marcel-Dekker, 1995:1-40.
11. Alibas I. Energy consumption and colour characteristics of nettle leaves during microwave, vacuum and convective drying. Biosyst Eng 2007;96:495-502.
12. Bondaruk J, Markowski M, Błaszczak W. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. J Food Eng 2007;81:306-12.
13. Prabhanjan DG, Ramaswamy HS, Raghavan GSV. Microwave assisted convective air drying of thin layer carrots. J Food Eng 1995;25:283-93.
14. Mullin J. Microwave processing. In: Gould GW, editor. New methods of food preservation. Bishopbriggs, Glasgow: Blackie Academic and Professional, 1995:112-34.
15. Ren G, Chen F. Drying of American gingseng (Panax quinque-folium) roots by microwave-hot air combination. J Food Eng 1998;35:433-43.
16. Zhang M, Tang J, Mujumdar AS, Wang S. Trends in microwave-related drying of fruits and vegetables. Trends Food Sci Technol 2006;17:524-34.
17. Poonnoy P, Ampawan T, Manjeet C. Artificial neural network modeling for temperature and moisture content prediction in tomato slices undergoing microwave-vacuum drying. Food Eng Phys Properties 2007;72:42-7.
18. Schiffmann RF. Microwave and dielectric drying. In: A.S. Mujumdar (Ed.), Handbook of Industrial Drying, Marcel Dekker, Inc, New York, USA 1995;345-372.
19. Cheng WM, Raghavan GSV, Ngadi M, Wang N. Microwave power control strategies on the drying process II. Phase-controlled and cycle-controlled microwave/air drying. J Food Eng 2006;76:195-201.
20. McGuire RG. Reporting of objective colour measurements. Hort Sci 1992;27:1254-5.
21. Bruce DM. Exposed layer barley drying: three models fitted to new data up to 150C. J Agric Eng Res 1985;32:337-47.
22. Parry JL. Mathematical modelling and computer simulation of heat and mass transfer in agricultural grain drying: a review. J Agric Eng Res 1985;32:1-29.
23. Marchant JA. Numerical solution of the diffusion equation in a sphere with a concentration dependent diffusivity. Departmental note DN/DS/718/1380, Silsoe, Bedford: National Institute of Agricultural Engineering, 1976.
24. Chu ST, Hustrulid A. Numerical solution of diffusion equations. Trans ASAE 1968;11:705-8.
25. Lewis WK. The rate of drying of solid materials. J Ind Eng Chem 1921;13:427-32.
26. Doymaz I. Convective air drying characteristics of thin layer carrots. J Food Eng 2004;61:359-64.
27. Henderson SM, Pabis S. Grain drying theory I: temperature effect on drying coefficient. J Agric Eng Res 1961;7:85-9.
28. Doymaz I. Sun drying of figs: an experimental study. J Food Eng 2005;71:403-7.
29. Roberts JS, Kidd DR, Padilla-Zakour O. Drying kinetics of grape seeds. J Food Eng 2008;89:460-5.
30. Page GE. Factors influencing the maximum rates of air drying shelled corn in thin layers. MSc Thesis, Purdue University, West Lafayette, IN, 1949.
31. Soysal Y. Microwave drying characteristics of parsley. Biosyst Eng 2004;89:167-73.
32. Da Silva MA, Pinedo RA, Kieckbusch TG. Ascorbic acid thermal degradation during hot air drying of Camu-Camu (Myrciaria dubia [H.B.K.] Mc Vaugh) slices at different air temperatures. Drying Technol 2005;23:2277-87.
33. Menges HO, Ertekin C. Modeling of air drying of Hacihaliloglu-type apricots. J Sci Food Agric 2006;86:279-91.
34. Singh S, Sharma R, Bawa AS, Saxena DC. Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperature. J Food Eng 2008;87:213-21.
35. Jangam SV, Joshi VS, Mujumdar AS, Thorat BN. Studies on dehydration of sapota (Achras zapota). Drying Technol 2008;26:369-77.
36. Hassan-Beygi SR, Aghbashlo M, Kianmehr MH, Massah J. Drying characteristics of walnut (Juglans regia L.) during convection drying. Int Agrophys 2009;23:129-35.
37. Kingsly RP, Goyal RK, Manikantan MR, Ilyas SM. Effects of pretreatments and drying air temperature on drying behaviour of peach slice. Int J Food Sci Technol 2007;42:65-9.
38. Xanthopoulos G, Lambrinos Gr, Manolopoulou H. Evaluation of thin-layer models for mushroom (Agaricus bisporus) drying. Drying Technol 2007;25:1471-81.
39. Khazaei J, Chegini GR, Bakhshiani M. A novel alternative method for modeling the effects of air temperature and slice thickness on quality and drying kinetics of tomato slices: superposition technique. Drying Technol 2008;26:759-75.
40. Wang CY, Singh RP. A single layer drying equation for rough rice. ASAE paper no. 3001, 1978.
41. Togrul IT, Pehlivan D. Mathematical modeling of solar drying of apricots in thin layers. J Food Eng 2002;55:209-16.
42. Celma AR, Rojas S, Lopez-Rodriguez F. Mathematical modelling of thin layer infrared drying of wet olive husk. Chem Eng Process: Process Intensification 2008;47:1810-18.
43. Tunde-Akintunde TY. Mathematical modeling of sun and solar drying of chilli pepper. Renew Energy 2011;36:2139-45. Doi:10.1016/j.renene.2011.01.017.
44. Tunde-Akintunde TY, Oke MO. Thin-layer drying characteristics of tiger nut (Cyperus esculentus) seeds. J Food Processing Preservation, ISSN 1745-4549. doi:10.1111/j.1745-4549.2011.00604.x, 2012.
45. Shittu TA, Raji AO. Thin layer drying of African Breadfruit (Treculia africana) seeds: modeling and rehydration capacity. Food Bioprocess Technol 2011;4:224-31.
46. Singh S, Raina CS, Bawa AS, Saxena DC. Effect of pretreat-ments on drying and rehydration kinetics and color of sweet potato slices. Drying Technol 2006;24:1487-94.
47. Sharma GP, Prasad S. Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying. J Food Eng 2004;65:609-17.
48. Doymaz I. Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Food and Bioprod Process 2010;88:124-32.
49. Sacilik K, Keskin R, Elicin AK. Mathematical modeling of solar tunnel drying of thin layer organic tomato. J Food Eng 2006;73:231-8.
50. Crank J. The mathematics of diffusion. 2nd ed. Oxford, UK: Clarendon Press, 1975.
51. Tutuncu MA, Labuza TP. Effect of geometry on the effective moisture transfer diffusion coefficient. J Food Eng 1996;30:433-47.
52. Sun J, Hu X, Zhao G, Wu J, Wang Z, Chen F, et al. Characteristics of thin-layer infrared drying of apple pomace with and without hot air pre-drying. Food Sci Technol Int 2007;13:91-7.
53. Simal S, Femenia A, Carcel JA, Rossello C. Mathematical modeling of the drying curves of kiwi fruits: influence of the ripening stage. J Sci Food Agric 2005;85:425-32.
54. Drouzas AE, Schubert H. Microwave application in vacuum drying of fruits. J Food Eng 1996;28:203-9.
55. Queiroz R, Gabas AL, Telis VRN. Drying kinetics of tomato by using electric resistance and heat pump dryers. Drying Technol 2004;22:1603-20.
56. Cui Z-W, Xu S-Y, Sun D-W, Chen W. Temperature changes during microwave-vacuum drying of sliced carrots. Drying Technol 2005;23:1057-74.
57. Maskan M. Kinetics of colour change of kiwifruits during hot air and microwave drying. J Food Eng 2001;48:169-75.
58. Itaya Y, Okouchi K, Uchiyama S, Hasatanit M, Mori S. Internal heating effect and application of microwaves with flui-dization of electrically conductive particles in the ceramic drying process. Dev Chem Eng Mineral Process 2002;10:381-400.
59. Sunjka PS, Rennie TJ, Beaudry C, Raghavan GSV. Microwave-convective and microwave-vacuum drying of cranberries: a comparative study. Drying Technol 2004;22:1217-31.
60. Giri SK, Prasad S. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. J Food Eng 2007;78:512-21.
61. Schiffmann RF. Microwave processing in the US food industry. Food Technol 1992;56:50-2.
62. Mulet A, Berna A, Borras M, Pinaga F. Effect of air flow rate on carrot drying. Drying Technol 1987;5:245-58.
63. Madamba PS, Driscoll RH, Buckle KA. The thin layer drying characteristics of garlic slices. J Food Eng 1996;29:75-97.
64. Goula AM, Adamopoulos KG. Retention of ascorbic acid during drying of tomato halves and tomato pulp. Drying Technol 2006;24:57-64.
65. Gupta RG, Nath N. Drying of tomatoes. J Food Sci Technol, India 1984;21:372-6.
66. Heredia A, Barrera C, Andres A. Drying of cherry tomato by a combination of different dehydration techniques: comparison of kinetics and other related properties. J Food Eng 2007;80:111-18.
67. Dzdemir M, Devres YO. The thin layer drying characteristics of hazelnuts during roasting. J Food Eng 1999;42:225-233.
68. Tunde-Akintunde TY, Afolabi TJ, Akintunde BO. Influence of drying methods on drying of bell-pepper (Capiscum annuum). J Food Eng 2005;68:439-42.
69. Lee JH, Kim HJ. Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. LWT-Food Sci Technol 2009;42:180-6.
70. Doymaz I. The kinetics of forced convective air-drying of pumpkin slices. J Food Eng 2007;79:243-8.
71. Doymaz I, Pala M. Hot-air drying characteristics of red pepper. J Food Eng 2002;55:331-5.
72. Falade KO, Abbo ES. Air-drying and rehydration characteristics of datepalm(PhoenixdactyliferaL.)fruits.JFoodEng2007;79:724-30.
73. Goyal RK, MujjebO,Bhargava VK. Mathematical modelingofthin layer drying kinetics of apple in tunnel dryer. Int J Food Eng 2008;4:Article 8. DOI: 10.2202/1556-3758.1233.
74. Akanbi CT, Adeyemi RS, Ojo A. Drying characteristics and sorption isotherm of tomato slices. J Food Eng 2006;73:141-6.
75. Mwithiga G, Olwal JO. The drying kinetics of kale (Brassica oleracea) in a convective hot air dryer. J Food Eng 2005;71:373-8.
76. Faustino JMF, Barroca MJ, Guine RPF. Study of the drying kinetics of green bell pepper and chemical characterization. Food Bioprod Process 2007;85:163-70.
77. Tolaba M, Suarez C. Simulation of the thin-layer drying of corn by means of the diffusional model. LWT-Food Sci Technol 1988;21:83-6.
78. Kashaninejad M, Mortazavi A, Safekordi A, Tabil LG. Thin-layer drying characteristics and modeling of pistachio nuts. J Food Eng 2007; 78:98-108.
79. Simal S, Mulet A, Tarrazo J, Rosello C. Drying models for green peas. Food Chem 1996;55:121-8.
80. Arora S, Shivhare US, Ahmed J, Raghavan GSV. Drying kinetics of Agaricus bisporus and Pleurotus florida mushrooms. Trans ASAE 2003;46:721-24.
81. Zogzas NP, Maroulis ZB, Marinos-Kouris D. Moisture diffusivity data compilation in foodstuffs. Drying Technol 1996;14:2225-53.
82. Chua KJ, Mujumdar AS, Hawlader MNA, Chou SK, Ho JC. Batch drying of banana pieces-effect of stepwise change in drying air temperature on drying kinetics and product colour. Food Res Int 2001;34:721-31.
83. Figiel A. Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods. J Food Eng 2010;98:461-70.