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Mathematical Description of Changes of Dried Apple Characteristics during Their Rehydration. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The mathematical description of changes of dried apples characteristics (mass gain, volume increase, dry matter loss, rehydration indices, and colour) during their rehydration was performed. The effect of conditions of both processes on model parameters were also considered. Apple slices (3 and 10 mm) and cubes (10 mm) were dried in natural convection (drying air velocity 0.01 m/s), forced convection (0.5 and 2 m/s), and fluidisation (6 m/s). Drying air temperatures (Td) were equal to 50, 60, and 70 °C. The rehydration process was carried out in distilled water at the temperatures (Tr) of 20, 45, 70, and 95 °C. Mass gain, volume increase, and dry matter loss were modelled using the following empirical models: Peleg, Pilosof–Boquet–Batholomai, Singh and Kulshrestha, Lewis (Newton), Henderson–Pabis, Page, and modified Page. Colour changes were described through applying the first-order model. Artificial neural networks (feedforward multilayer perceptron) were applied to make the rehydration indices and colour variations (ΔE) dependent on characteristic dimension, Td, drying air velocity, and Tr. The Page and the modified Page models can be considered to be the most appropriate in order to characterise the mass gain (RMSE = 0.0143–0.0619) and the volume increase (RMSE = 0.0142–0.1130), whereas the Peleg, Pilosof–Bouquet–Batholomai, and Singh and Kulshrestha models were found to be the most appropriate to characterise dry matter loss (RMSE = 0.0116–0.0454). The ANNs described rehydration indices and ΔE satisfactorily (RMSE = 0.0567–0.0802). Both considered process conditions influenced (although in different degree) the changes of the considered dried apple characteristics during their rehydration.
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Reassessment of Thin-Layer Drying Models for Foods: A Critical Short Communication. Processes (Basel) 2022. [DOI: 10.3390/pr10010118] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Modeling the thin-layer drying of foods is based on describing the moisture ratio versus time data by using a suitable mathematical model or models. Several models were proposed for this purpose and almost all studies were related to the application of these models to the data, a comparison and selecting the best-fitted model. A careful inspection of the existing drying data in literature revealed that there are only a limited number of curves and, therefore, the use of some models, especially the complex ones and the ones that require a transformation of the data, should be avoided. These were listed based on evidence with the use of both synthetic and published drying data. Moreover, the use of some models were encouraged, again based on evidence. Eventually, some suggestions were given to the researchers who plan to use mathematical models for their drying studies. These will help to reduce the time of the analyses and will also avoid the arbitrary usage of the models.
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de Carvalho GR, Marques GS, de Matos Jorge LM, Jorge RMM. Effect of the addition of cassava fibers on the properties of cassava starch composite films. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2021. [DOI: 10.1007/s43153-021-00093-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Sfayhi‐Terras D, Hadjyahia N, Zarroug Y. Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur. Cereal Chem 2021. [DOI: 10.1002/cche.10427] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Dorra Sfayhi‐Terras
- National Institute of Agronomic Research of Tunisia Ariana Tunisia
- University of Carthage Carthage Tunisia
| | - Nesrine Hadjyahia
- National Institute of Agronomic Research of Tunisia Ariana Tunisia
- University of Carthage Carthage Tunisia
| | - Youkabed Zarroug
- National Institute of Agronomic Research of Tunisia Ariana Tunisia
- University of Carthage Carthage Tunisia
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Abstract
Drying of spruce, beech, willow, and alder sawdust was examined in a laboratory type dryer. The effect of drying air temperature T (25, 60, and 80 °C) and airflow velocity v (0.01, 0.15, and 1.5 m/s) was investigated. The obtained results demonstrated that drying air temperature and airflow velocity have impacts on the drying of sawdust. The experimental dehydration data of sawdust obtained were fitted to theoretical, semi-theoretical, and empirical thin-layer models. The accuracies of the models were estimated using the correlation coefficient (R), root mean square error (RMSE), and reduced chi-square (χ2). All models except the theoretical model of a sphere described the drying characteristics of sawdust satisfactorily. The effect of T and v on the parameters (constants and coefficients) of the drying models were determined. The effect, by the proposed equations, was also described. This work combines aspects of mechanical engineering and modelling of the drying process.
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Abstract
The effect of dried apple varieties on their rehydration characteristics was investigated. Four varieties of apples, Champion, Cortland, Grey Reinette and Ligol, were taken into consideration. Rehydration properties and color of apples were investigated. In order to examine the influence of apple variety on its rehydration properties, the process of rehydration was modeled. The model parameters obtained for investigated apple varieties were compared. Apple cubes were dried in a tunnel dryer (air temperature 60 °C and air velocity 2 m/s) and next rehydrated in distilled water at temperature: 20, 45 and 70 °C. Mass, dry matter mass, volume and color attributes of apples (raw, dried and rehydrated) were measured. The process of rehydration was modeled using empirical (Peleg and Weibull models) and theoretical (the Fick’s second law) models. Results of the analysis showed that the apple variety affects values of mass and volume increase, dry matter decrease and color of the rehydrated apple. Discussed parameters were also affected by rehydration temperature. Fick’s second law model can be considered as the most appropriate. Apple variety and rehydration temperature influenced the values of the model’s constants. Obtained values enabled attempts of the explanation of the rehydration course. It can be stated that apple var. Champion showed a greater rate of water absorption during the entire process of rehydration than other investigated varieties.
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Zettel V, Paquet‐Durand O, Hankele S, Hitzmann B. Wasserabsorption von Getreidekörnern – Vergleich verschiedener Modelle. CHEM-ING-TECH 2020. [DOI: 10.1002/cite.202000015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Viktoria Zettel
- Universität HohenheimInstitut für Lebensmittelwissenschaft und Biotechnologie, Prozessanalytik und Getreidewissenschaft Garbenstraße 23 70599 Stuttgart Deutschland
| | - Olivier Paquet‐Durand
- Universität HohenheimInstitut für Lebensmittelwissenschaft und Biotechnologie, Prozessanalytik und Getreidewissenschaft Garbenstraße 23 70599 Stuttgart Deutschland
| | - Svenja Hankele
- Universität HohenheimInstitut für Lebensmittelwissenschaft und Biotechnologie, Prozessanalytik und Getreidewissenschaft Garbenstraße 23 70599 Stuttgart Deutschland
| | - Bernd Hitzmann
- Universität HohenheimInstitut für Lebensmittelwissenschaft und Biotechnologie, Prozessanalytik und Getreidewissenschaft Garbenstraße 23 70599 Stuttgart Deutschland
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Effects of silylated starch structure on hydrophobization and mechanical properties of thermoplastic starch foams made from potato starch. Carbohydr Polym 2020; 241:116274. [DOI: 10.1016/j.carbpol.2020.116274] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 04/07/2020] [Accepted: 04/07/2020] [Indexed: 12/31/2022]
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Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation. SUSTAINABILITY 2019. [DOI: 10.3390/su12010261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the paper was to investigate the effect of infrared pre-treatment on the process of water absorption by lentil seeds. The paper presents the effects of micronization on the process of water absorption by lentil seeds. As a source of infrared emission, 400-W ceramic infrared radiators ECS-1 were used. The seeds were soaked at three temperature values (in the range from 25 to 75 °C) for 8 h, that is, until the equilibrium moisture content was achieved. Peleg’s equation was used to describe the kinetics of water absorption by lentil seeds. The results were compared with those obtained in the process of soaking crude seeds. On the basis of the conducted research, it was found that the infrared pre-treatment contributed to a substantial increase in the water absorption rate in the initial period of soaking lentil seeds (especially at 25 °C). Infrared irradiation can be an effective method for intensification of lentil seed hydration at an ambient temperature. It should be assumed that, in accordance with the principles of sustainable development, shortening the heating time will significantly reduce the energy consumption and cost of processing lentil seeds.
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Balbinoti TCV, Jorge LMDM, Jorge RMM. Mathematical modeling of paddy (Oryza sativa) hydration in different thermal conditions assisted by Raman spectroscopy. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.11.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Zielinska M, Markowski M. The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries ( Vaccinium corymbosum L.). Food Chem 2016; 196:1188-96. [DOI: 10.1016/j.foodchem.2015.10.054] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Revised: 10/06/2015] [Accepted: 10/11/2015] [Indexed: 11/29/2022]
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Agustinelli SP, Menchón D, Agüería D, Sanzano P, Yeannes MI. Osmotic Dehydration Dynamic of Common Carp ( Cyprinus carpio) Fillets Using Binary and Ternary Solutions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.699021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Salimi A, Maghsoudlou Y. Comparison between artificial neural network (multi-layer perceptron) and mathematical Peleg's model for moisture content estimation of dried potato cubes. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2013. [DOI: 10.3920/qas2012.0145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Salimi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran
| | - Y. Maghsoudlou
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran
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PIERGIOVANNI ANGELAROSA. KINETIC OF WATER ADSORPTION IN COMMON BEAN: CONSIDERATIONS ON THE SUITABILITY OF PELEG'S MODEL FOR DESCRIBING BEAN HYDRATION. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2010.00486.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Czerner M, Yeannes MI. Brining kinetics of different cuts of anchovy (Engraulis anchoita). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02361.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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The use of dynamic vapour sorption methods for the characterisation of water uptake in amorphous trehalose. Carbohydr Res 2010; 345:1938-44. [PMID: 20655513 DOI: 10.1016/j.carres.2010.06.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2010] [Revised: 06/16/2010] [Accepted: 06/21/2010] [Indexed: 11/22/2022]
Abstract
Water uptake by amorphous sugars is an issue of high importance for the food and pharmaceutical industries. However, while the processes associated with sorption-induced crystallisation have been widely studied, little is known regarding the uptake mechanisms associated with pre-crystallisation water levels. In the present investigation we use dynamic vapour sorption to study the water uptake mechanisms associated with amorphous trehalose. More specifically, we have prepared spray-dried amorphous trehalose with three initial water contents and studied water uptake as a function of time and relative humidity. We model the data obtained prior to crystallisation and suggest two mechanisms that are based on Type II diffusion (using the Peleg equation), which predominates under high humidity conditions (50% RH and above), while we use a Type I Fickian diffusion expression to model uptake under low relative humidity conditions (40% RH and below). The model allows prediction of equilibrium sorption values which correlate well with previously published data calculated from equilibrium vapour pressure data. We also note that the water content following recrystallisation is greater than that predicted by the stoichiometric ratio. A novel model is suggested whereby recrystallisation onset times may be estimated from the vapour sorption data. In conclusion the study has demonstrated that pre-crystallisation water sorption may be associated with two mechanisms depending on the humidity conditions and that such modelling allows insights into both the mechanisms of uptake and the storage behaviour of amorphous sugar samples.
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