Research Article
BibTex RIS Cite
Year 2023, Volume: 13 Issue: 1, 305 - 316, 01.03.2023
https://doi.org/10.21597/jist.1166340

Abstract

References

  • Ahmad-Qasem MH, Barrajon-Catalan E, Micol V, Carcel JA, Garcia-Perez JV, 2013. Influence of air temperature on drying kinetics and antioxidant potential of olive pomace. Journal of Food Engineering, 119: 516-524.
  • Association of Official Analytical Chemists, 1990. Official Method of Analysis. 19th edition, Maryland. Çengel YA, 2007. Heat & Mass Transfer: A Practical Approach. 2nd edition. India. Chandrasekaran S, Ramanathan S, Basak T, 2013. Microwave food processing—A review. Food Research International, 52: 243–261.
  • Dadali G, Demirhan E, Özbek B, 2007. Microwave heat treatment of spinach: drying kinetics and effective moisture diffusivity. Drying Technology, 25: 1703-1712.
  • Ertekin C, Firat MZ, 2017. A comprehensive review of thin-layer drying models used in agricultural products. Critical Reviews in Food Science and Nutrition, 57: 701-717.
  • Guzik P, Kulawik P, Zając M, Migdał W, 2021. Microwave applications in the food industry: an overview of recent developments. Critical Reviews in Food Science and Nutrition, 1-20.
  • Islam MZ, Saha T, Monalisa K, Hoque MM, 2019. Effect of starch edible coating on drying characteristics and antioxidant properties of papaya. Journal of Food Measurement and Characterization, 13: 2951–2960.
  • Kholmanskiy A, Tilov A, Sorokina E, 2013. Drying kinetics of plant products: Dependence on chemical composition. Journal of Food Engineering, 117: 378-382.
  • Kian-Pour N, Akdeniz E, Toker O, 2022. Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips. LWT - Food Science and Technology, 160:113262.
  • Kian-Pour N, Karatas S, 2019. Impact of different geometric shapes on drying kinetics and textural characteristics of apples at temperatures above 100 °C. Heat and Mass Transfer, 55: 3721–3732.
  • Kumar A, Kandasamy P, Chakraborty I, Hangshing L, 2022. Analysis of energy consumption, heat and mass transfer, drying kinetics and effective moisture diffusivity during foam-mat drying of mango in a convective hot-air dryer. Biyosystems Engineering, 219: 85-102.
  • Latorre ME, Plá MFdE, Rojas AM, Gerschenson LN, 2013. Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics. LWT - Food Science and Technology, 50: 193-203.
  • Lavasani HS, Motie JB, 2022. Evaluation of some engineering properties of green almond for mechanical harvesting. Agriculture, Environment & Society, 2: 31-39.
  • Macedo LL, Vimercati WC, Araújo CdS, Saraiva SH, Teixeira, LJQ, 2020. Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana. Journal of Food Processing Engineering, 43: e13451.
  • Mujumdar AS, 2006. Handbook of Industrial Drying. 3rd edition. CRC Press, Taylor and Francis Group,LLC. Murathan ZT, Kaya A, Erbil N, Arslan M, Dıraz E, Karaman Ş, 2020. Comparison of Bioactive Components, Antimicrobial and Antimutagenic Features of Organically and Conventionally Grown Almond Hulls. Erwerbs-Obstbau, 62: 463–472.
  • Pasban A, Sadrnia H, Mohebbi M, Shahidi SA, 2017. Spectral method for simulating 3D heat and mass transfer during drying of apple slices. Journal of Food Engineering, 212: 201-212.
  • Polat A, Izli N, 2022. Determination of drying kinetics and quality parameters for drying apricot cubes with electrohydrodynamic, hot air and combined electrohydrodynamic-hot air drying methods. Drying Technology, 40: 527-542.
  • Sahoo M, Titikshya S, Aradwad P, Kumar V, Naik SN, 2022. Study of the drying behaviour and color kinetics of convective drying of yam (Dioscorea hispida) slices. Industrial Crops & Products, 176: 114258.
  • Souza AUd, Correa JLG, Tanikawa DH, Abrahao FR, Junqueira JRdJ, Jimenez EC, 2022. Hybrid microwave-hot air drying of the osmotically treated carrots. LWT - Food Science and Technology, 156: 113046.
  • Taskin O, Polat A, B. E. & Izli, N., 2022. Energy and exergy analysis, drying kinetics, modeling, microstructure and thermal properties of convective-dried banana slices. Journal of Thermal Analysis and Calorimetry, 147: 2343–2351.
  • Tepe TK, Tepe B, 2020. The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat and Mass Transfer, 56: 3047–3057.
  • Wang J, Yang X-H, Mujumdar AS, Wang, D, Zhao JH, Fang X-M, Zhang Q, Xie L, Gao Z-J, Xiao H-W, 2017. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT - Food Science and Technology, 77: 337-347.
  • Wang Q, Li S, Han X, Ni Y, Zhao D, Hao J, 2019. Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods. LWT - Food Science and Technology, 107: 236–242.

Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond

Year 2023, Volume: 13 Issue: 1, 305 - 316, 01.03.2023
https://doi.org/10.21597/jist.1166340

Abstract

This study aimed to investigate the effect of different pretreatment blanching methods on the drying characteristics of green almonds. Microwave blanching at 300, 450, and 600 W power in the water and/or starch solution (0.5% w/w), water blanching (95℃, 5 min), and starch blanching (0.5% w/w) were preferred. Non-blanched samples were considered as the control samples. All samples were dried at a constant air velocity of 1.5 m/s and temperatures of 70, 90, and 110°C. As drying time increased, moisture ratio of all samples exponentially decreased. Nonlinear regression analysis was used to fit the experimental data to drying models. Effective diffusivities, which ranged from 2.238×10−9 to 6.434×10−9 m2 /s were calculated using Fick's second law of diffusion. Activation energies were determined according to the Arrhenius equation and ranged from 12.32 to 15.39 kJ/kg mol. The highest diffusion coefficient was observed in the microwave starch blanched (600 W-110°C) samples. The highest increases in the diffusion coefficient and decreases in the drying time in comparison with control samples were observed in the microwave-starch (600W- 70°C) samples. Thermal conductivity, density, and specific heat of samples ranged from 0.544-0.586 (W/m K), 3643.85-3900.00 (J/kg K), and 835.80-899.44 (Kg/m3), respectively. The friction drag force, convective heat, and mass transfer coefficients varied from 3.965 to 3.972×10−6 N, 66.29 to 66.44 W/m2 K, and 0.03410 to 0.03428 m/s, respectively. The using microwave-starch blanching pretreatment can significantly decrease the drying time and improve the drying process of green almond at the industrial scale.

References

  • Ahmad-Qasem MH, Barrajon-Catalan E, Micol V, Carcel JA, Garcia-Perez JV, 2013. Influence of air temperature on drying kinetics and antioxidant potential of olive pomace. Journal of Food Engineering, 119: 516-524.
  • Association of Official Analytical Chemists, 1990. Official Method of Analysis. 19th edition, Maryland. Çengel YA, 2007. Heat & Mass Transfer: A Practical Approach. 2nd edition. India. Chandrasekaran S, Ramanathan S, Basak T, 2013. Microwave food processing—A review. Food Research International, 52: 243–261.
  • Dadali G, Demirhan E, Özbek B, 2007. Microwave heat treatment of spinach: drying kinetics and effective moisture diffusivity. Drying Technology, 25: 1703-1712.
  • Ertekin C, Firat MZ, 2017. A comprehensive review of thin-layer drying models used in agricultural products. Critical Reviews in Food Science and Nutrition, 57: 701-717.
  • Guzik P, Kulawik P, Zając M, Migdał W, 2021. Microwave applications in the food industry: an overview of recent developments. Critical Reviews in Food Science and Nutrition, 1-20.
  • Islam MZ, Saha T, Monalisa K, Hoque MM, 2019. Effect of starch edible coating on drying characteristics and antioxidant properties of papaya. Journal of Food Measurement and Characterization, 13: 2951–2960.
  • Kholmanskiy A, Tilov A, Sorokina E, 2013. Drying kinetics of plant products: Dependence on chemical composition. Journal of Food Engineering, 117: 378-382.
  • Kian-Pour N, Akdeniz E, Toker O, 2022. Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips. LWT - Food Science and Technology, 160:113262.
  • Kian-Pour N, Karatas S, 2019. Impact of different geometric shapes on drying kinetics and textural characteristics of apples at temperatures above 100 °C. Heat and Mass Transfer, 55: 3721–3732.
  • Kumar A, Kandasamy P, Chakraborty I, Hangshing L, 2022. Analysis of energy consumption, heat and mass transfer, drying kinetics and effective moisture diffusivity during foam-mat drying of mango in a convective hot-air dryer. Biyosystems Engineering, 219: 85-102.
  • Latorre ME, Plá MFdE, Rojas AM, Gerschenson LN, 2013. Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics. LWT - Food Science and Technology, 50: 193-203.
  • Lavasani HS, Motie JB, 2022. Evaluation of some engineering properties of green almond for mechanical harvesting. Agriculture, Environment & Society, 2: 31-39.
  • Macedo LL, Vimercati WC, Araújo CdS, Saraiva SH, Teixeira, LJQ, 2020. Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana. Journal of Food Processing Engineering, 43: e13451.
  • Mujumdar AS, 2006. Handbook of Industrial Drying. 3rd edition. CRC Press, Taylor and Francis Group,LLC. Murathan ZT, Kaya A, Erbil N, Arslan M, Dıraz E, Karaman Ş, 2020. Comparison of Bioactive Components, Antimicrobial and Antimutagenic Features of Organically and Conventionally Grown Almond Hulls. Erwerbs-Obstbau, 62: 463–472.
  • Pasban A, Sadrnia H, Mohebbi M, Shahidi SA, 2017. Spectral method for simulating 3D heat and mass transfer during drying of apple slices. Journal of Food Engineering, 212: 201-212.
  • Polat A, Izli N, 2022. Determination of drying kinetics and quality parameters for drying apricot cubes with electrohydrodynamic, hot air and combined electrohydrodynamic-hot air drying methods. Drying Technology, 40: 527-542.
  • Sahoo M, Titikshya S, Aradwad P, Kumar V, Naik SN, 2022. Study of the drying behaviour and color kinetics of convective drying of yam (Dioscorea hispida) slices. Industrial Crops & Products, 176: 114258.
  • Souza AUd, Correa JLG, Tanikawa DH, Abrahao FR, Junqueira JRdJ, Jimenez EC, 2022. Hybrid microwave-hot air drying of the osmotically treated carrots. LWT - Food Science and Technology, 156: 113046.
  • Taskin O, Polat A, B. E. & Izli, N., 2022. Energy and exergy analysis, drying kinetics, modeling, microstructure and thermal properties of convective-dried banana slices. Journal of Thermal Analysis and Calorimetry, 147: 2343–2351.
  • Tepe TK, Tepe B, 2020. The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat and Mass Transfer, 56: 3047–3057.
  • Wang J, Yang X-H, Mujumdar AS, Wang, D, Zhao JH, Fang X-M, Zhang Q, Xie L, Gao Z-J, Xiao H-W, 2017. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT - Food Science and Technology, 77: 337-347.
  • Wang Q, Li S, Han X, Ni Y, Zhao D, Hao J, 2019. Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods. LWT - Food Science and Technology, 107: 236–242.
There are 22 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Nasim Kıan-pour 0000-0001-9558-4077

Early Pub Date February 24, 2023
Publication Date March 1, 2023
Submission Date August 24, 2022
Acceptance Date November 18, 2022
Published in Issue Year 2023 Volume: 13 Issue: 1

Cite

APA Kıan-pour, N. (2023). Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond. Journal of the Institute of Science and Technology, 13(1), 305-316. https://doi.org/10.21597/jist.1166340
AMA Kıan-pour N. Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond. J. Inst. Sci. and Tech. March 2023;13(1):305-316. doi:10.21597/jist.1166340
Chicago Kıan-pour, Nasim. “Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond”. Journal of the Institute of Science and Technology 13, no. 1 (March 2023): 305-16. https://doi.org/10.21597/jist.1166340.
EndNote Kıan-pour N (March 1, 2023) Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond. Journal of the Institute of Science and Technology 13 1 305–316.
IEEE N. Kıan-pour, “Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond”, J. Inst. Sci. and Tech., vol. 13, no. 1, pp. 305–316, 2023, doi: 10.21597/jist.1166340.
ISNAD Kıan-pour, Nasim. “Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond”. Journal of the Institute of Science and Technology 13/1 (March 2023), 305-316. https://doi.org/10.21597/jist.1166340.
JAMA Kıan-pour N. Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond. J. Inst. Sci. and Tech. 2023;13:305–316.
MLA Kıan-pour, Nasim. “Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond”. Journal of the Institute of Science and Technology, vol. 13, no. 1, 2023, pp. 305-16, doi:10.21597/jist.1166340.
Vancouver Kıan-pour N. Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond. J. Inst. Sci. and Tech. 2023;13(1):305-16.