The Experts below are selected from a list of 26226 Experts worldwide ranked by ideXlab platform
Daniel I. Onwude - One of the best experts on this subject based on the ideXlab platform.
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modeling the thin layer Drying of fruits and vegetables a review
Comprehensive Reviews in Food Science and Food Safety, 2016Co-Authors: Nazmi Mat Nawi, Daniel I. Onwude, Norhashila Hashim, Rimfiel Janius, Khalina AbdanAbstract:The Drying of fruits and vegetables is a complex operation that demands much energy and time. In practice, the Drying of fruits and vegetables increases product shelf-life and reduces the bulk and weight of the product, thus simplifying transport. Occasionally, Drying may lead to a great decrease in the volume of the product, leading to a decrease in storage space requirements. Studies have shown that dependence purely on experimental Drying practices, without mathematical considerations of the Drying kinetics, can significantly affect the efficiency of dryers, increase the cost of production, and reduce the quality of the dried product. Thus, the use of mathematical models in estimating the Drying kinetics, the behavior, and the energy needed in the Drying of agricultural and food products becomes indispensable. This paper presents a comprehensive review of modeling Thin-Layer Drying of fruits and vegetables with particular focus on Thin-Layer theories, models, and applications since the year 2005. The Thin-Layer Drying behavior of fruits and vegetables is also highlighted. The most frequently used of the newly developed mathematical models for Thin-Layer Drying of fruits and vegetables in the last 10 years are shown. Subsequently, the equations and various conditions used in the estimation of the effective moisture diffusivity, shrinkage effects, and minimum energy requirement are displayed. The authors hope that this review will be of use for future research in terms of modeling, analysis, design, and the optimization of the Drying process of fruits and vegetables.
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Modeling the Thin‐Layer Drying of Fruits and Vegetables: A Review
Comprehensive Reviews in Food Science and Food Safety, 2016Co-Authors: Daniel I. Onwude, Nazmi Mat Nawi, Norhashila Hashim, Rimfiel Janius, Khalina AbdanAbstract:The Drying of fruits and vegetables is a complex operation that demands much energy and time. In practice, the Drying of fruits and vegetables increases product shelf-life and reduces the bulk and weight of the product, thus simplifying transport. Occasionally, Drying may lead to a great decrease in the volume of the product, leading to a decrease in storage space requirements. Studies have shown that dependence purely on experimental Drying practices, without mathematical considerations of the Drying kinetics, can significantly affect the efficiency of dryers, increase the cost of production, and reduce the quality of the dried product. Thus, the use of mathematical models in estimating the Drying kinetics, the behavior, and the energy needed in the Drying of agricultural and food products becomes indispensable. This paper presents a comprehensive review of modeling Thin-Layer Drying of fruits and vegetables with particular focus on Thin-Layer theories, models, and applications since the year 2005. The Thin-Layer Drying behavior of fruits and vegetables is also highlighted. The most frequently used of the newly developed mathematical models for Thin-Layer Drying of fruits and vegetables in the last 10 years are shown. Subsequently, the equations and various conditions used in the estimation of the effective moisture diffusivity, shrinkage effects, and minimum energy requirement are displayed. The authors hope that this review will be of use for future research in terms of modeling, analysis, design, and the optimization of the Drying process of fruits and vegetables.
Khalina Abdan - One of the best experts on this subject based on the ideXlab platform.
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modeling the thin layer Drying of fruits and vegetables a review
Comprehensive Reviews in Food Science and Food Safety, 2016Co-Authors: Nazmi Mat Nawi, Daniel I. Onwude, Norhashila Hashim, Rimfiel Janius, Khalina AbdanAbstract:The Drying of fruits and vegetables is a complex operation that demands much energy and time. In practice, the Drying of fruits and vegetables increases product shelf-life and reduces the bulk and weight of the product, thus simplifying transport. Occasionally, Drying may lead to a great decrease in the volume of the product, leading to a decrease in storage space requirements. Studies have shown that dependence purely on experimental Drying practices, without mathematical considerations of the Drying kinetics, can significantly affect the efficiency of dryers, increase the cost of production, and reduce the quality of the dried product. Thus, the use of mathematical models in estimating the Drying kinetics, the behavior, and the energy needed in the Drying of agricultural and food products becomes indispensable. This paper presents a comprehensive review of modeling Thin-Layer Drying of fruits and vegetables with particular focus on Thin-Layer theories, models, and applications since the year 2005. The Thin-Layer Drying behavior of fruits and vegetables is also highlighted. The most frequently used of the newly developed mathematical models for Thin-Layer Drying of fruits and vegetables in the last 10 years are shown. Subsequently, the equations and various conditions used in the estimation of the effective moisture diffusivity, shrinkage effects, and minimum energy requirement are displayed. The authors hope that this review will be of use for future research in terms of modeling, analysis, design, and the optimization of the Drying process of fruits and vegetables.
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Modeling the Thin‐Layer Drying of Fruits and Vegetables: A Review
Comprehensive Reviews in Food Science and Food Safety, 2016Co-Authors: Daniel I. Onwude, Nazmi Mat Nawi, Norhashila Hashim, Rimfiel Janius, Khalina AbdanAbstract:The Drying of fruits and vegetables is a complex operation that demands much energy and time. In practice, the Drying of fruits and vegetables increases product shelf-life and reduces the bulk and weight of the product, thus simplifying transport. Occasionally, Drying may lead to a great decrease in the volume of the product, leading to a decrease in storage space requirements. Studies have shown that dependence purely on experimental Drying practices, without mathematical considerations of the Drying kinetics, can significantly affect the efficiency of dryers, increase the cost of production, and reduce the quality of the dried product. Thus, the use of mathematical models in estimating the Drying kinetics, the behavior, and the energy needed in the Drying of agricultural and food products becomes indispensable. This paper presents a comprehensive review of modeling Thin-Layer Drying of fruits and vegetables with particular focus on Thin-Layer theories, models, and applications since the year 2005. The Thin-Layer Drying behavior of fruits and vegetables is also highlighted. The most frequently used of the newly developed mathematical models for Thin-Layer Drying of fruits and vegetables in the last 10 years are shown. Subsequently, the equations and various conditions used in the estimation of the effective moisture diffusivity, shrinkage effects, and minimum energy requirement are displayed. The authors hope that this review will be of use for future research in terms of modeling, analysis, design, and the optimization of the Drying process of fruits and vegetables.
Murat Ozdemir - One of the best experts on this subject based on the ideXlab platform.
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EFFECT OF INITIAL MOISTURE CONTENT ON THE THIN LAYER Drying CHARACTERISTICS OF HAZELNUTS DURING ROASTING
Drying Technology, 2000Co-Authors: Murat Ozdemir, Ferda Seyhan, A. Özdeş Bodurb, Y. Onur DevresAbstract:ABSTRACT Effect of initial moisture content on the thin layer Drying characteristics of hazelnuts during roasting was described for a temperature range of 100-160°C, using several thin layer equations. The effective diffusivity varied from 2.8×10−7 to 21.5×10−7m2/s over the temperature and moisture range. Temperature dependence of the diffusivity coefficient was described by Arrhenius-type relationship. The activation energy for moisture diffusion was found to be 2703 kJ/kg, 2289 kJ/kg and 2030 kJ/kg for the initial moisture content of 12.3% db, 6.14% db, and 2.41% db, respectively. Two-term equation gave better predictions than Henderson and Pabis and Thompson equations, and satisfactorily described thin layer Drying characteristics of hazelnut roasting. A generalised mathematical model with the linear temperature dependence for moistured, non-treated and pre-dried hazelnuts were also developed.
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the thin layer Drying characteristics of hazelnuts during roasting
Journal of Food Engineering, 1999Co-Authors: Murat Ozdemir, Onur Y DevresAbstract:Thin layer Drying characteristics of hazelnuts during roasting were described for a temperature range of 100–160°C, using five semi-theoretical and two empirical thin layer models. The effective diffusivity varied from 2.301×10−7 to 11.759×10−7 m2/s over the temperature range. Temperature dependence of the diffusivity coefficient was described by Arrhenius-type relationship. The activation energy for moisture diffusion was found to be 1891.6 kJ/kg. Thin layer Drying characteristics of hazelnut roasting were satisfactorily described by an empirical Thompson model with the linear temperature dependence.
Onur Y Devres - One of the best experts on this subject based on the ideXlab platform.
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the thin layer Drying characteristics of hazelnuts during roasting
Journal of Food Engineering, 1999Co-Authors: Murat Ozdemir, Onur Y DevresAbstract:Thin layer Drying characteristics of hazelnuts during roasting were described for a temperature range of 100–160°C, using five semi-theoretical and two empirical thin layer models. The effective diffusivity varied from 2.301×10−7 to 11.759×10−7 m2/s over the temperature range. Temperature dependence of the diffusivity coefficient was described by Arrhenius-type relationship. The activation energy for moisture diffusion was found to be 1891.6 kJ/kg. Thin layer Drying characteristics of hazelnut roasting were satisfactorily described by an empirical Thompson model with the linear temperature dependence.
B D Carter - One of the best experts on this subject based on the ideXlab platform.
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investigation into thin layer Drying rates and equilibrium moisture content of abattoir paunch waste
Renewable Energy, 2017Co-Authors: Jennifer Spence, Bernadette K Mccabe, Diogenes L Antille, David R Buttsworth, Craig Baillie, B D CarterAbstract:Abstract The work reported in this article was conducted to determine thin layer Drying rates and equilibrium moisture contents of abattoir paunch waste. The equilibrium moisture content of paunch varied from 7.14% to 13.12% for Drying in air between 35 and 55 °C, and at 40–80% relative humidity. A predictive equilibrium moisture content equation based on the Chung-Pfost model was developed with the constants A found to be 586.72, B (27.461), and C (28.913) with a standard error of ±0.0035. These values were comparable to the published values for wheat and barley. The thin layer Drying constant, k, varied from 0.00023 to 0.0029 min -n with an average time exponent, n, value of 1.42 for air temperatures in the range of 35–55 °C. The variation in Drying rates demonstrated a significant sensitivity to humidity.