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DRYING OF BLACK CARROT POMACE IN AN INFRARED DRYER: KINETICS, MODELLING AND ENERGY EFFICIENCY

Yıl 2019, Cilt: 37 Sayı: 1, 71 - 84, 01.03.2019

Öz

The effect of different infrared power levels on drying kinetics of black carrot pomace was investigated in this study. The black carrot pomace dried at 104, 146, 188 and 230 W infrared powers. An increase in the infrared power resulted in a significant reduction in the drying time. Five mathematical models were used to represent experimental data. The Midilli et al. model is satisfactorily described drying kinetics. The values of effective diffusivity were calculated in a range of 0.58 to 2.94 10-9 m2/s and increased with the infrared power increase. The activation energy was estimated by a modified Arrhenius type equation and calculated to be 3.65 kW/kg. The highest energy efficiency was recorded for the samples dried at 230 W.

Kaynakça

  • [1] Unal M.U., Bellur E., (2009), Extraction and characterisation of pectin methlesterase from black carrot (Daucus carota L.), Food Chemistry 116, 836-840.
  • [2] Montilla E.C., Azaba M.R., Hillebrand S., Winterhalter P., (2011), Anthocyanin composition of black carrot (Dauces carota ssp. sativus var. atrorubens Alef.) cultivars antonina, beta sweet, deep purple, and purple haze, Journal of Agricultural and Food Chemistry 59, 3585-3590.
  • [3] Vega-Gálvez A., Miranda M., Díaz L.P., Lopez L., Rodriguez K., Di Scala K., (2010), Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake, Bioresource Technology 101, 7265-7270.
  • [4] Janiszewska E., Witrowa-Rajchert D., Kidon M., Czapski J., (2013), Effect of the applied drying method on the physical properties of purple carrot pomace, International Agrophysics 27, 143-149.
  • [5] Hebbar U.B., Ramesh M.N., (2005), Optimisation of processing conditions for infrared drying of cashew kernels with taste, Journal of the Science of Food and Agriculture 85, 865-871.
  • [6] Nowak D., Lewicki P.P., (2004), Infrared drying of apple slices, Innovative Food Science and Emerging Technologies 5, 353-360.
  • [7] Sharma G.P., Verma R.C., Pathare P.B., (2005), Thin-layer infrared radiation drying of onion slices, Journal of Food Engineering, 67, 361-366.
  • [8] Sun J., Hu X., Zhao G., Wu J., Wang Z., Chen F., Liao X., (2007), Characteristics of thin-layer infrared drying of apple pomace with and without hot air pre-drying, Food Science and Technology International, 13, 91-97.
  • [9] Nasiroglu S., Kocabiyik H., (2009), Thin-layer infrared radiation drying of red pepper slices, Journal of Food Process Engineering 32, 1-16.
  • [10] Ruiz Celma A., Cuadros Blázquez F., López-Rodríguez F., (2009), Experimental characterisation of industrial tomato by-products from infrared drying process, Food and Bioproducts Processing 87, 282-291.
  • [11] Roberts J.S., Kidd D.R., Padilla-Zakour O., (2008), Drying kinetics of grape seeds, Journal of Food Engineering 89, 460-465.
  • [12] Erbay Z., Icier F., (2010), Thin-layer drying behaviours of olive leaves (Olea Europaea L.), Journal of Food Process Engineering 33, 287-308.
  • [13] Wang Z., Sun J., Liao X., Chen F., Zhao G., Wu J., Hu, X., (2007), Mathematical modeling on hot air drying of thin layer apple pomace, Food Research International 40, 39-46.
  • [14] Meziane S., (2011), Drying kinetics of olive pomace in a fluidized bed dryer, Energy Conversion and Management 52, 1644-1649.
  • [15] Gómez-de la Cruz F.J., Cruz-Peragón F., Casanova-Peláez P.J., Palomar-Carnicero J.M., (2015), A vital stage in the large-scale production of biofuels from spent coffee grounds: The drying kinetics, Fuel Processing and Technology 130, 188-196.
  • [16] Montero I., Miranda T., Arranz J.I., Rojas C.V., (2011), Thin layer drying kinetics of by-products from olive oil processing, International Journal of Molecular Sciences 12, 7885-7897.
  • [17] Caglar A., Togrul I.T., Togrul H., (2009), Moisture and thermal diffusivity of seedless grape under infrared drying, Food and Bioproducts Processing 87, 292-300.
  • [18] Crank J., (1975), The Mathematics of Diffusion, Oxford University Press, London, UK.
  • [19] Dadali G., Ozbek B., (2008), Microwave heat treatment of leek: drying kinetic and effective moisture diffusivity, International Journal of Food Science and Technology 43, 1443-1451.
  • [20] Zarein M., Samadi S.H., Ghobadian B., (2015), Investigation of microwave dryer effect on energy efficiency during drying of apple slices, Journal of the Saudi Society of Agricultural Sciences 14, 41-47.
  • [21] Kocabiyik H., Tezer D., (2009), Drying of carrot slices using infrared radiation, International Journal of Food Science and Technology 44, 953-959.
  • [22] Singh B., Panesar P.S., Nanda V., (2006), Utilization of carrot pomace for the preparation of a value added product, World Journal of Dairy & Food Sciences 1(1), 22-27.
  • [23] Zogzas N.P., Maroulis Z.B., Marinos-Kouris D., (1996), Moisture diffusivity data compilation in foodstuffs, Drying Technology14, 2225-2253.
  • [24] Kumar N., Sarkar B.C., Sharma H.K., (2012), Mathematical modelling of thin layer hot air drying of carrot pomace, Journal of Food Science and Technology 14, 33-41.
Yıl 2019, Cilt: 37 Sayı: 1, 71 - 84, 01.03.2019

Öz

Kaynakça

  • [1] Unal M.U., Bellur E., (2009), Extraction and characterisation of pectin methlesterase from black carrot (Daucus carota L.), Food Chemistry 116, 836-840.
  • [2] Montilla E.C., Azaba M.R., Hillebrand S., Winterhalter P., (2011), Anthocyanin composition of black carrot (Dauces carota ssp. sativus var. atrorubens Alef.) cultivars antonina, beta sweet, deep purple, and purple haze, Journal of Agricultural and Food Chemistry 59, 3585-3590.
  • [3] Vega-Gálvez A., Miranda M., Díaz L.P., Lopez L., Rodriguez K., Di Scala K., (2010), Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake, Bioresource Technology 101, 7265-7270.
  • [4] Janiszewska E., Witrowa-Rajchert D., Kidon M., Czapski J., (2013), Effect of the applied drying method on the physical properties of purple carrot pomace, International Agrophysics 27, 143-149.
  • [5] Hebbar U.B., Ramesh M.N., (2005), Optimisation of processing conditions for infrared drying of cashew kernels with taste, Journal of the Science of Food and Agriculture 85, 865-871.
  • [6] Nowak D., Lewicki P.P., (2004), Infrared drying of apple slices, Innovative Food Science and Emerging Technologies 5, 353-360.
  • [7] Sharma G.P., Verma R.C., Pathare P.B., (2005), Thin-layer infrared radiation drying of onion slices, Journal of Food Engineering, 67, 361-366.
  • [8] Sun J., Hu X., Zhao G., Wu J., Wang Z., Chen F., Liao X., (2007), Characteristics of thin-layer infrared drying of apple pomace with and without hot air pre-drying, Food Science and Technology International, 13, 91-97.
  • [9] Nasiroglu S., Kocabiyik H., (2009), Thin-layer infrared radiation drying of red pepper slices, Journal of Food Process Engineering 32, 1-16.
  • [10] Ruiz Celma A., Cuadros Blázquez F., López-Rodríguez F., (2009), Experimental characterisation of industrial tomato by-products from infrared drying process, Food and Bioproducts Processing 87, 282-291.
  • [11] Roberts J.S., Kidd D.R., Padilla-Zakour O., (2008), Drying kinetics of grape seeds, Journal of Food Engineering 89, 460-465.
  • [12] Erbay Z., Icier F., (2010), Thin-layer drying behaviours of olive leaves (Olea Europaea L.), Journal of Food Process Engineering 33, 287-308.
  • [13] Wang Z., Sun J., Liao X., Chen F., Zhao G., Wu J., Hu, X., (2007), Mathematical modeling on hot air drying of thin layer apple pomace, Food Research International 40, 39-46.
  • [14] Meziane S., (2011), Drying kinetics of olive pomace in a fluidized bed dryer, Energy Conversion and Management 52, 1644-1649.
  • [15] Gómez-de la Cruz F.J., Cruz-Peragón F., Casanova-Peláez P.J., Palomar-Carnicero J.M., (2015), A vital stage in the large-scale production of biofuels from spent coffee grounds: The drying kinetics, Fuel Processing and Technology 130, 188-196.
  • [16] Montero I., Miranda T., Arranz J.I., Rojas C.V., (2011), Thin layer drying kinetics of by-products from olive oil processing, International Journal of Molecular Sciences 12, 7885-7897.
  • [17] Caglar A., Togrul I.T., Togrul H., (2009), Moisture and thermal diffusivity of seedless grape under infrared drying, Food and Bioproducts Processing 87, 292-300.
  • [18] Crank J., (1975), The Mathematics of Diffusion, Oxford University Press, London, UK.
  • [19] Dadali G., Ozbek B., (2008), Microwave heat treatment of leek: drying kinetic and effective moisture diffusivity, International Journal of Food Science and Technology 43, 1443-1451.
  • [20] Zarein M., Samadi S.H., Ghobadian B., (2015), Investigation of microwave dryer effect on energy efficiency during drying of apple slices, Journal of the Saudi Society of Agricultural Sciences 14, 41-47.
  • [21] Kocabiyik H., Tezer D., (2009), Drying of carrot slices using infrared radiation, International Journal of Food Science and Technology 44, 953-959.
  • [22] Singh B., Panesar P.S., Nanda V., (2006), Utilization of carrot pomace for the preparation of a value added product, World Journal of Dairy & Food Sciences 1(1), 22-27.
  • [23] Zogzas N.P., Maroulis Z.B., Marinos-Kouris D., (1996), Moisture diffusivity data compilation in foodstuffs, Drying Technology14, 2225-2253.
  • [24] Kumar N., Sarkar B.C., Sharma H.K., (2012), Mathematical modelling of thin layer hot air drying of carrot pomace, Journal of Food Science and Technology 14, 33-41.
Toplam 24 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Research Articles
Yazarlar

İbrahim Doymaz Bu kişi benim 0000-0002-4429-6443

Yayımlanma Tarihi 1 Mart 2019
Gönderilme Tarihi 11 Eylül 2018
Yayımlandığı Sayı Yıl 2019 Cilt: 37 Sayı: 1

Kaynak Göster

Vancouver Doymaz İ. DRYING OF BLACK CARROT POMACE IN AN INFRARED DRYER: KINETICS, MODELLING AND ENERGY EFFICIENCY. SIGMA. 2019;37(1):71-84.

IMPORTANT NOTE: JOURNAL SUBMISSION LINK https://eds.yildiz.edu.tr/sigma/