Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating

Authors

DOI:

https://doi.org/10.14393/BJ-v38n0a2022-42303

Keywords:

Drying, Infrared radiation, Quality, Kinetics, Energy, Tomato.

Abstract

An Infrared dryer was used to examine the drying of tomato slices. In this investigation, the influence of infrared radiation (IR) on the rate of drying, physical quality, energy combustion of tomato was estimated at three different levels of intensity at 0.15, 0.20, and 0.35 W/cm² under different air flows of 0.5, 1, and 1.5 m/s. Tomato slices were dried with an initial moisture content of 19.7 to 0.17 g water/g dry solids by infrared drying. The moisture content and drying rates are found to be dramatically affected by infrared density. An increase in the drying rate and a decrease in the drying period occurred with increasing infrared intensity. A decrease in energy consumption was detected with the increase of radiation intensity. The results clarified that the shrinkage ratio increased with increasing infrared intensity. The rehydration ratio raised with the increase in radiation intensity. The change in the colour difference of dried slices increased with an increase in radiation intensity. The models were in comparison using (R²) coefficient of determination, modelling efficiency (EF), and (χ²) reduced chi-square. Midilli model was fit for simulation of all drying conditions and could be used to estimate tomato moisture content at any time during the infrared drying process.

Downloads

Download data is not yet available.

References

AOAC. Official methods of analysis. 17th ed. Gaithersburg: The association of official analytical chemists, 2020. https://doi.org/10.1007/978-3-642-31241-0

AYENSU, A. Dehydration of food crops using a solar dryer with convective heat flow. Solar Energy. 1997, 59, 121-126. https://doi.org/10.1016/S0038-092X(96)00130-2

CELMA, A.R., LÓPEZ-RODRÍGUEZ, F. and BLÁZQUEZ, F.C. Experimental modelling of infrared drying of industrial grape by-products. Food and Bioproducts Processing Elsevier. 2009, 87(4), 247–253. https://doi.org/10.1016/j.fbp.2008.10.005

CORRÊA, P.C., et al. Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels. International Journal of Food Science & Technology. 2010, 45(10), 2016–2022. https://doi.org/10.1111/j.1365-2621.2010.02373.x

DJEBLI, A., et al. Modeling and comparative analysis of solar drying behavior of potatoes. Renewable Energy Elsevier. 2020, 145, 1494–1506. https://doi.org/10.1016/j.renene.2019.07.083

DOYMAZ, I. Infrared drying of button mushroom slices. Food Science and Biotechnology. 2014, 23(3), 723–729. https://doi.org/10.1007/s10068-014-0098-0

EL-MESERY, H.S., et al. Evaluation of infrared radiation combined with hot air convection for energy-efficient drying of biomass. Energies. 2019, 12(14), 2818. https://doi.org/10.3390/en12142818

EL-MESERY, H.S., KAMEL, R.M. and EMARA, R.Z. Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer. Case Studies in Thermal Engineering. 2021, 27, 101365. https://doi.org/10.1016/j.csite.2021.101365

EL-MESERY, H.S. and MAO, H. Theoretical and experimental analysis of drying kinetics of tomato slices by using infrared dryer. International Journal of Advanced and Applied Sciences. 2017, 4(1), 137–142. https://doi.org/10.21833/ijaas.2017.01.020

EL-MESERY, H.S. and MWITHIGA, G. The drying of onion slices in two types of hot-air convective dryers. African Journal of Agricultural Research. 2012, 7(30), 4284–4296. https://doi.org/10.5897/AJAR11.2065

EL-MESERY, H.S. and MWITHIGA, G. Mathematical modelling of thin layer drying kinetics of onion slices hot-air convection, infrared radiation and combined infrared-convection drying. Advances in Environmental Biology. 2014, 1–18.

EL-MESERY, H.S. and MWITHIGA, G. Performance of a convective, infrared and combined infrared-convective heated conveyor-belt dryer. Journal of food science and technology. 2015, 52(5), 2721–2730. https://doi.org/10.1007/s13197-014-1347-1

GONELI, A.L.D., et al. Water desorption and thermodynamic properties of okra seeds. Transactions of the ASABE (American Society of Agricultural and Biological Engineers). 2010, 53(1), 191–197. https://doi.org/10.13031/2013.29486

HENDERSON, S. and PABIS, S. Grain drying theory I: temperature effect on drying coefficient. Journal of Agricultural Engineering Research. 1961, 6, 169-174.

JAHANBAKHSHI, A., et al. Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment. Journal of Food Processing and Preservation. 2020, 44(6), e14449. https://doi.org/10.1111/jfpp.14449

KARATHANOS, V.T. Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering. 1999, 39(4), 337–344. https://doi.org/10.1016/S0260-8774(98)00132-0

KOCABIYIK, H. and TEZER, D. Drying of carrot slices using infrared radiation. International Journal of Food Science & Technology. 2009, 44(5), 953–959. https://doi.org/10.1111/j.1365-2621.2008.01767.x

KOUHILA, M., et al. Drying characteristics and kinetics solar drying of Mediterranean mussel (mytilus galloprovincilis) type under forced convection. Renewable Energy. 2020, 147, 833–844. https://doi.org/10.1016/j.renene.2019.09.055

MADAMBA, P.S., DRISCOLL, R.H. and BUCKLE, K.A. The thin-layer drying characteristics of garlic slices. Journal of food engineering. 1996, 29(1), 75–97. https://doi.org/10.1016/0260-8774(95)00062-3

MASKAN, M. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of food engineering. 2001, 48(2), 177–182. https://doi.org/10.1016/S0260-8774(00)00155-2

MIDILLI, A., KUCUK, H. and YAPAR, Z. A new model for single-layer drying. Drying Technology. 2002, 20(7), 1503–1513. https://doi.org/10.1081/DRT-120005864

MIRZAEE, E., RAFIEE, S. and KEYHANI, A. Evaluation and selection of thin-layer models for drying kinetics of apricot (cv. NASIRY). Agricultural Engineering International: CIGR Journal. 2010, 12(2), 111–116.

MOTEVALI, A., et al. Comparison of energy parameters in various dryers. Energy Conversion and Management. 2014, 87, 711–725. https://doi.org/10.1016/j.enconman.2014.07.012

MOUSSAOUI, H., et al. Application of solar drying on the apple peels using an indirect hybrid solar-electrical forced convection dryer. Renewable Energy. 2021, 168, 131–140. https://doi.org/10.1016/j.renene.2020.12.046

NALAWADE, S.A., GHIWARI, G.K. and HEBBAR, H.U. Process efficiency of electromagnetic radiation (EMR)‐assisted hybrid drying in spearmint (Mentha spicata L.). Journal of Food Processing and Preservation. 2019, 43(11), e14190. https://doi.org/10.1111/jfpp.14190

ONWUDE, D.I., et al. The effectiveness of combined infrared and hot-air drying strategies for sweet potato. Journal of Food Engineering. 2019, 241, 75–87. https://doi.org/10.1016/j.jfoodeng.2018.08.008

OSAE, R., et al. Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study. Journal of Food Process Engineering. 2020, 43(2), e13348. https://doi.org/10.1111/jfpe.13348

ÖZDEMIR, M. and DEVRES, Y.O. The thin layer drying characteristics of hazelnuts during roasting. Journal of Food Engineering. 1999, 42(4), 225–233. https://doi.org/10.1016/S0260-8774(99)00126-0

PAGE, G.E. Factors Influencing the Maximum Rates of Air Drying Shelled Corn in Thin layers. Indiana: Purdue University, 1949.

POCHONT, N.R., et al. A comparative study of drying kinetics and quality of Indian red chilli in solar hybrid greenhouse drying and open sun drying. Materials Today: Proceedings. 2020, 21, 286–290. https://doi.org/10.1016/j.matpr.2019.05.433

PUENTE-DÍAZ, L., et al. Combined infrared-convective drying of murta (Ugni molinae Turcz) berries: kinetic modeling and quality assessment. Drying Technology. 2013, 31(3), 329–338. https://doi.org/10.1080/07373937.2012.736113

SHI, J., et al. Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating. LWT-Food Science and Technology. 2008, 41(10), 1962–1972. https://doi.org/10.1016/j.lwt.2008.01.003

SIVAKUMAR, R., et al. Fluidized bed drying of some agro products – A review. Renewable and Sustainable Energy Reviews. 2016, 61, 280–301. https://doi.org/10.1016/j.rser.2016.04.014

THOMPSON, T., PEART, R. and FOSTER, G. Matllematical simulation of corn drying a new model. Transaction of the ASAE. 1968, 11(4), 582–586.

VEGA‐GÁLVEZ, A., et al. Mathematical Modeling of Thin‐Layer Drying Kinetics of C ape Gooseberry (P hysalis peruviana L.). Journal of Food Processing and Preservation. 2014, 38(2), 728–736. https://doi.org/10.1111/jfpp.12024

VELIĆ, D., et al. Study of the drying kinetics of “Granny Smith” apple in tray drier. Agriculturae Conspectus Scientificus. 2007, 72(4), 323–328.

VERMA, L.R., et al. Effects of drying air parameters on rice drying models. Transactions of the ASAE. 1985, 28(1), 296–301.

WANG, C. and SINGH, R.A. A Single Layer Drying Equation for Rough Rice. St. Joseph: America Society Agricultural Engineering, 1978.

YAGCIOGLU, A. Drying techniques of agricultural products. Ege University Faculty of Agriculture Publications. 1999, 536.

YE, L., et al. Analysis of energy and specific energy requirements in various drying process of mint leaves. Case Studies in Thermal Engineering. 2021, 26, 101-113. https://doi.org/10.1016/j.csite.2021.101113

ZENG, Y., et al. Effects of far-infrared radiation temperature on drying characteristics, water status, microstructure and quality of kiwifruit slices. Journal of Food Measurement and Characterization. 2019, 13, 3086–3096. https://doi.org/10.1007/s11694-019-00231-3

Downloads

Published

2022-08-12

How to Cite

EL-MESERY, H.S., REHAM M. KAMEL and ALSHAER, W.G., 2022. Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating. Bioscience Journal [online], vol. 38, pp. e38049. [Accessed21 November 2024]. DOI 10.14393/BJ-v38n0a2022-42303. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/42303.

Issue

Section

Agricultural Sciences