DRYING OF OKRA BY INFRARED RADIATION

In this study, we tried to evaluate mass transfer during an infrared drying of okra. Infrared radiation (IR) power (62, 74, 88 and 104 W) as drying parameter is evaluated on drying characteristics of okra. The infrared power affected the drying and colour characteristics of okra. Drying time was found decreasing with increase in infrared power. Four thin-layer drying models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the Midilli & Kucuk model gave the excellent fit for the drying data under all drying conditions with the lowest 2 and RMSE values and highest R2 value. The effective moisture diffusivity at each infrared power was determined by Fick’s second law of diffusion, an increase in the power led to increase in the effective moisture diffusivity between 8.54×10−10 and 2.32×10−9 m2/s. The dependence of effective moisture diffusivity on infrared power was expressed by a modified Arrhenius type equation. Activation energy was estimated as 3.91 kW/kg.

Keywords:

Activation energy, effective moisture diffusivity, infrared drying mathematical modelling, okra.,

PDF

___

[1] Li, H., Xie, L., Ma, Y., Zhang, M., Zhao, Y., Zhao, X., (2019), Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra, LWT - Food Science and Technology 101, 630-638.
[2] FAO, (2018), http://www.fao.org/faostat/en/#data/QC (Updated May 28, 2018).
[3] Tüfekçi S., Özkal S.G., (2017), Enhancement of drying and rehydration characteristics of okra by ultrasound pre-treatment application, Heat and Mass Transfer 53, 2279-2286.
[4] Beigi M., (2018)., Effect of infrared drying power on dehydration characteristics, energy consumption, and quality attributes of common wormwood (Artemisia absinthium L.) leaves, Journal of Agricultural Science and Technology 20, 709-718.
[5] Riadh M.H., Ahmad S.A.B., Marhaban M.H., Soh A.C., (2015), Infrared heating in food drying: An overview, Drying Technology 33, 322-335.
[6] Nowak D., Lewicki P.P., (2004), Infrared drying of apple slices, Innovative Food Science & Emerging Technologies 5, 353-360.
[7] Ponkham K., Meeso N., Soponronnarit S., Siriamornpun S., (2012), Modeling of combined far-infrared radiation and air drying of a ring shaped-pineapple with/without shrinkage, Food and Bioproducts Processing 90, 155-164.
[8] Corrêa P.C., de Oliveira G.H.H., Baptestini F.M., Diniz M.D.M.S., da Paixão A.A., (2012), Tomato infrared drying: Modeling and some coefficients of the dehydration process, Chilean Journal of Agricultural Research 72, 262-267.
[9] Doymaz I., (2017), Infrared drying characteristics of Jerusalem artichoke slices, Sigma Journal of Engineering and Natural Sciences 35, 227-238.
[10] Falade K.O., Omojola B.S., (2010), Effect of processing methods on physical, chemical, rheological, and sensory properties of okra (Abelmoschus esculentus), Food and Bioprocess Technology, 387-394.
[11] Afolabi T.J., (2014), Thin layer drying kinetics and modelling of okra (Abelmoschus esculentus (L.) Moench) slices under natural and forced convective air drying, Food Science and Quality Management 28, 35-49.
[12] Doymaz I., (2011), Drying of green bean and okra under solar energy, Chemical Industry & Chemical Engineering Quarterly 17, 199-205.
[13] Ismail M.A., Ibn Idriss, E.M., (2013), Mathematical modelling of thin layer solar drying of whole okra (Abelmoschus esculentus (L.) Moench) pods, International Food Research Journal 20, 1983-1989.
[14] Huang J., Zhang M., (2016), Effect of three drying methods on the drying characteristics and quality of okra, Drying Technology 34, 900-911.
[15] Chayjan R.A., Salari K., Abedi Q., Sabziparvar A.A., (2013), Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying, Journal of Food Science and Technology 50, 667-677.
[16] Crank J., (1975), The Mathematics of Diffusion, Oxford University Press, London, UK.
[17] Darvishi H., (2017), Quality, performance analysis, mass transfer parameters and modeling of drying kinetics of soybean. Brazilian Journal of Chemical Engineering 34, 143-158.
[18] Sarimeseli A., Yuceer M., (2015)., Investigation of infrared drying behaviour of spinach leaves using ANN methodology and dried product quality, Chemical and Process Engineering 36, 425-436.
[19] Zogzas N.P., Maroulis Z.B., Marinos-Kouris D., (1996)., Moisture diffusivity data compilation in foodstuffs, Drying Technology 14, 2225-2253.
[20] Pathare, P.B., Opara, U.L., Al-Said, F.A.J., (2013), Colour measurement and analysis in fresh and processed foods: A review, Food and Bioprocess Technology 6, 36-60.
[21] Aidani E., Hadadkhodaparast M., Kashaninejad M., (2017), Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits, Food Science & Nutrition 5, 596–601.
[22] Salehi F., Kashaninejad M., (2015), Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum, Journal of Food Science and Technology 52, 7361-7368.

Sigma Mühendislik ve Fen Bilimleri Dergisi-Cover

ISSN: 1304-7191
Yayın Aralığı: Yılda 4 Sayı
Yayıncı: Yıldız Teknik Üniversitesi

Arşiv