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Year 2023, Volume: 6 Issue: 1, 1 - 8, 30.04.2023
https://doi.org/10.58692/jotcsb.1190201

Abstract

References

  • Alibas, I. (2014). Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters. International Journal of Food Engineering, 10(1), 69–88. https://doi.org/10.1515/ijfe-2012-0037
  • Amiri Chayjan, R., & Shadidi, B. (2014). Modeling High-Moisture Faba Bean Drying in Fixed and Semi-Fluidized Bed Conditions: MODELING FABA BEAN DRYING IN SEMI-FLUIDIZED BED. Journal of Food Processing and Preservation, 38(1), 200–211. https://doi.org/10.1111/j.1745-4549.2012.00766.x AOAC International. (1975). Association of Official Analytical Chemists. AOAC International.
  • Başlar, M., Kılıçlı, M., Toker, O. S., Sağdıç, O., & Arici, M. (2014). Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. Innovative Food Science & Emerging Technologies, 26, 182–190. https://doi.org/10.1016/j.ifset.2014.06.008
  • Bravo, K., & Osorio, E. (2016). Characterization of polyphenol oxidase from Cape gooseberry (Physalis peruviana L.) fruit. Food Chemistry, 197, 185–190. https://doi.org/10.1016/j.foodchem.2015.10.126
  • Calín-Sánchez, Á., Figiel, A., Wojdyło, A., Szarycz, M., & Carbonell-Barrachina, Á. A. (2014). Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies. Food and Bioprocess Technology, 7(2), 398–408. https://doi.org/10.1007/s11947-013-1062-3
  • Crank, J. (1975). The Mathematics of Diffusion. Oxford University Press.
  • Doymaz, I., Kipcak, A. S., & Piskin, S. (2016). Microwave drying of green bean slices: Drying kinetics and physical quality. Czech Journal of Food Sciences, 33(No. 4), 367–376. https://doi.org/10.17221/566/2014-CJFS
  • Etzbach, L., Meinert, M., Faber, T., Klein, C., Schieber, A., & Weber, F. (2020). Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying. Current Research in Food Science, 3, 73–81. https://doi.org/10.1016/j.crfs.2020.03.002
  • Guiné, R. P. F. (2018). The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. ETP International Journal of Food Engineering, 93–100. https://doi.org/10.18178/ijfe.4.2.93-100
  • Ismail, O., & Kocabay, O. G. (2018). Evaluation of two fitting methods for thin-layer drying of cape gooseberry fruits. Turkish Journal of Fisheries and Aquatic Sciences, 18(2). https://doi.org/10.4194/1303-2712-v18_2_05
  • Junqueira, J. R. de J., Corrêa, J. L. G., de Oliveira, H. M., Ivo Soares Avelar, R., & Salles Pio, L. A. (2017). Convective drying of cape gooseberry fruits: Effect of pretreatments on kinetics and quality parameters. LWT - Food Science and Technology, 82, 404–410. https://doi.org/10.1016/j.lwt.2017.04.072
  • Kaleta, A., & Górnicki, K. (2010). Some remarks on evaluation of drying models of red beet particles. Energy Conversion and Management, 51(12), 2967–2978. https://doi.org/10.1016/j.enconman.2010.06.040
  • Karacabey, E. (2016). Evaluation of Two Fitting Methods Applied for Thin-Layer Drying of Cape Gooseberry Fruits. Brazilian Archives of Biology and Technology, 59(0). https://doi.org/10.1590/1678-4324-2016160470
  • Kipcak, A., Derun, E., Tugrul, N., & Doymaz, İ. (2021). Drying characteristics of blue mussels by traditional methods. Chemical Industry and Chemical Engineering Quarterly, 27(3), 279–288. https://doi.org/10.2298/CICEQ200920046K
  • Lopez, J., Vega-Gálvez, A., Torres, M. J., Lemus-Mondaca, R., Quispe-Fuentes, I., & Di Scala, K. (2013). Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.). Chilean Journal of Agricultural Research, 73(3), 293–300. https://doi.org/10.4067/S0718-58392013000300013
  • Nawirska-Olszańska, A., Stępień, B., Biesiada, A., Kolniak-Ostek, J., & Oziembłowski, M. (2017). Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying. Foods, 6(8), 60. https://doi.org/10.3390/foods6080060
  • Ozyalcin, Z. O., & Kipcak, A. S. (2020). The Effect of Ultrasonic Pre-Treatment on the Temperature Controlled Infrared Drying of Loligo Vulgaris and Comparison with the Microwave Drying. Turkish Journal of Fisheries and Aquatic Sciences, 21(03), 135–145. https://doi.org/10.4194/1303-2712-v21_3_04
  • Pan, Z., Khir, R., Godfrey, L. D., Lewis, R., Thompson, J. F., & Salim, A. (2008). Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality. Journal of Food Engineering, 84(3), 469–479. https://doi.org/10.1016/j.jfoodeng.2007.06.005
  • Puente, L., Vega-Gálvez, A., Fuentes, I., Stucken, K., Rodríguez, A., & Pastén, A. (2021). Effects of drying methods on the characterization of fatty acids, bioactive compounds and antioxidant capacity in a thin layer of physalis (Physalis peruviana L.) pulp. Journal of Food Science and Technology, 58(4), 1470–1479. https://doi.org/10.1007/s13197-020-04659-0
  • Ramadan, M. F. (2011). Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overview. Food Research International, 44(7), 1830–1836. https://doi.org/10.1016/j.foodres.2010.12.042
  • Uribe, E., Gómez-Pérez, L. S., Pasten, A., Pardo, C., Puente, L., & Vega-Galvez, A. (2022). Assessment of refractive window drying of physalis (Physalis peruviana L.) puree at different temperatures: Drying kinetic prediction and retention of bioactive components. Journal of Food Measurement and Characterization, 16(4), 2605–2615. https://doi.org/10.1007/s11694-022-01373-7
  • Vega-Gálvez, A., Puente-Díaz, L., Lemus-Mondaca, R., Miranda, M., & Torres, M. J. (2014). Mathematical Modeling of Thin-Layer Drying Kinetics of Cape Gooseberry ( Physalis peruviana L.): Drying of Cape Gooseberry ( Physalis peruviana L.). Journal of Food Processing and Preservation, 38(2), 728–736. https://doi.org/10.1111/jfpp.12024
  • Zhu, A. (2018). The convective hot air drying of Lactuca sativa slices. International Journal of Green Energy, 15(3), 201–207. https://doi.org/10.1080/15435075.2018.1434523

The Investigation of Oven and Vacuum Oven Drying Kinetics and Mathematical Modelling of Golden Berries

Year 2023, Volume: 6 Issue: 1, 1 - 8, 30.04.2023
https://doi.org/10.58692/jotcsb.1190201

Abstract

Golden berry (Physalis peruviana) is a fruit that is natively cultivated in the Andean region. Due to its significant nutritional and functional properties, golden berry has been gradually attracting worldwide attention. In this study, oven and vacuum oven drying of golden berries were performed at 60, 70 and 80 °C. Throughout the experiments, the drying kinetic parameters of effective moisture diffusivity (Deff) and activation energy (Ea) were investigated. Moreover, mathematical modeling of drying data was established with the most known modeling equations presented in literature. Experiments revealed that the drying times decreased with increasing temperature and with vacuum addition. The highest and lowest drying times were encountered as 480 minutes in oven drying at 60 °C, and 195 minutes in vacuum oven drying at 80 °C, respectively. Deff values were calculated between 1.95×10-10-3.80×10-10 m2/s and 2.20×10-10-5.45×10-10 m2/s for oven and vacuum oven drying, respectively. Ea values, on the other hand, were found as 32.81 kJ/mol for oven drying and 44.30 kJ/mol for vacuum oven drying. Among the fourteen mathematical models applied to drying curve data, Midilli & Kucuk model provided the best fit for both oven and vacuum oven drying.

References

  • Alibas, I. (2014). Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters. International Journal of Food Engineering, 10(1), 69–88. https://doi.org/10.1515/ijfe-2012-0037
  • Amiri Chayjan, R., & Shadidi, B. (2014). Modeling High-Moisture Faba Bean Drying in Fixed and Semi-Fluidized Bed Conditions: MODELING FABA BEAN DRYING IN SEMI-FLUIDIZED BED. Journal of Food Processing and Preservation, 38(1), 200–211. https://doi.org/10.1111/j.1745-4549.2012.00766.x AOAC International. (1975). Association of Official Analytical Chemists. AOAC International.
  • Başlar, M., Kılıçlı, M., Toker, O. S., Sağdıç, O., & Arici, M. (2014). Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. Innovative Food Science & Emerging Technologies, 26, 182–190. https://doi.org/10.1016/j.ifset.2014.06.008
  • Bravo, K., & Osorio, E. (2016). Characterization of polyphenol oxidase from Cape gooseberry (Physalis peruviana L.) fruit. Food Chemistry, 197, 185–190. https://doi.org/10.1016/j.foodchem.2015.10.126
  • Calín-Sánchez, Á., Figiel, A., Wojdyło, A., Szarycz, M., & Carbonell-Barrachina, Á. A. (2014). Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies. Food and Bioprocess Technology, 7(2), 398–408. https://doi.org/10.1007/s11947-013-1062-3
  • Crank, J. (1975). The Mathematics of Diffusion. Oxford University Press.
  • Doymaz, I., Kipcak, A. S., & Piskin, S. (2016). Microwave drying of green bean slices: Drying kinetics and physical quality. Czech Journal of Food Sciences, 33(No. 4), 367–376. https://doi.org/10.17221/566/2014-CJFS
  • Etzbach, L., Meinert, M., Faber, T., Klein, C., Schieber, A., & Weber, F. (2020). Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying. Current Research in Food Science, 3, 73–81. https://doi.org/10.1016/j.crfs.2020.03.002
  • Guiné, R. P. F. (2018). The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. ETP International Journal of Food Engineering, 93–100. https://doi.org/10.18178/ijfe.4.2.93-100
  • Ismail, O., & Kocabay, O. G. (2018). Evaluation of two fitting methods for thin-layer drying of cape gooseberry fruits. Turkish Journal of Fisheries and Aquatic Sciences, 18(2). https://doi.org/10.4194/1303-2712-v18_2_05
  • Junqueira, J. R. de J., Corrêa, J. L. G., de Oliveira, H. M., Ivo Soares Avelar, R., & Salles Pio, L. A. (2017). Convective drying of cape gooseberry fruits: Effect of pretreatments on kinetics and quality parameters. LWT - Food Science and Technology, 82, 404–410. https://doi.org/10.1016/j.lwt.2017.04.072
  • Kaleta, A., & Górnicki, K. (2010). Some remarks on evaluation of drying models of red beet particles. Energy Conversion and Management, 51(12), 2967–2978. https://doi.org/10.1016/j.enconman.2010.06.040
  • Karacabey, E. (2016). Evaluation of Two Fitting Methods Applied for Thin-Layer Drying of Cape Gooseberry Fruits. Brazilian Archives of Biology and Technology, 59(0). https://doi.org/10.1590/1678-4324-2016160470
  • Kipcak, A., Derun, E., Tugrul, N., & Doymaz, İ. (2021). Drying characteristics of blue mussels by traditional methods. Chemical Industry and Chemical Engineering Quarterly, 27(3), 279–288. https://doi.org/10.2298/CICEQ200920046K
  • Lopez, J., Vega-Gálvez, A., Torres, M. J., Lemus-Mondaca, R., Quispe-Fuentes, I., & Di Scala, K. (2013). Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.). Chilean Journal of Agricultural Research, 73(3), 293–300. https://doi.org/10.4067/S0718-58392013000300013
  • Nawirska-Olszańska, A., Stępień, B., Biesiada, A., Kolniak-Ostek, J., & Oziembłowski, M. (2017). Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying. Foods, 6(8), 60. https://doi.org/10.3390/foods6080060
  • Ozyalcin, Z. O., & Kipcak, A. S. (2020). The Effect of Ultrasonic Pre-Treatment on the Temperature Controlled Infrared Drying of Loligo Vulgaris and Comparison with the Microwave Drying. Turkish Journal of Fisheries and Aquatic Sciences, 21(03), 135–145. https://doi.org/10.4194/1303-2712-v21_3_04
  • Pan, Z., Khir, R., Godfrey, L. D., Lewis, R., Thompson, J. F., & Salim, A. (2008). Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality. Journal of Food Engineering, 84(3), 469–479. https://doi.org/10.1016/j.jfoodeng.2007.06.005
  • Puente, L., Vega-Gálvez, A., Fuentes, I., Stucken, K., Rodríguez, A., & Pastén, A. (2021). Effects of drying methods on the characterization of fatty acids, bioactive compounds and antioxidant capacity in a thin layer of physalis (Physalis peruviana L.) pulp. Journal of Food Science and Technology, 58(4), 1470–1479. https://doi.org/10.1007/s13197-020-04659-0
  • Ramadan, M. F. (2011). Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overview. Food Research International, 44(7), 1830–1836. https://doi.org/10.1016/j.foodres.2010.12.042
  • Uribe, E., Gómez-Pérez, L. S., Pasten, A., Pardo, C., Puente, L., & Vega-Galvez, A. (2022). Assessment of refractive window drying of physalis (Physalis peruviana L.) puree at different temperatures: Drying kinetic prediction and retention of bioactive components. Journal of Food Measurement and Characterization, 16(4), 2605–2615. https://doi.org/10.1007/s11694-022-01373-7
  • Vega-Gálvez, A., Puente-Díaz, L., Lemus-Mondaca, R., Miranda, M., & Torres, M. J. (2014). Mathematical Modeling of Thin-Layer Drying Kinetics of Cape Gooseberry ( Physalis peruviana L.): Drying of Cape Gooseberry ( Physalis peruviana L.). Journal of Food Processing and Preservation, 38(2), 728–736. https://doi.org/10.1111/jfpp.12024
  • Zhu, A. (2018). The convective hot air drying of Lactuca sativa slices. International Journal of Green Energy, 15(3), 201–207. https://doi.org/10.1080/15435075.2018.1434523
There are 23 citations in total.

Details

Primary Language English
Subjects Chemical Engineering
Journal Section Full-length articles
Authors

Ekin Kıpçak 0000-0001-9762-3092

Publication Date April 30, 2023
Submission Date October 16, 2022
Acceptance Date December 22, 2022
Published in Issue Year 2023 Volume: 6 Issue: 1

Cite

APA Kıpçak, E. (2023). The Investigation of Oven and Vacuum Oven Drying Kinetics and Mathematical Modelling of Golden Berries. Journal of the Turkish Chemical Society Section B: Chemical Engineering, 6(1), 1-8. https://doi.org/10.58692/jotcsb.1190201

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J. Turk. Chem. Soc., Sect. B: Chem. Eng. (JOTCSB)