Pulsed air jet impingement drying characteristics of winter jujube slices

https://doi.org/10.17221/258/2017-CJFSCitation:Wei S-Y., Wang G., Huang Y., Zhu R-G., Wang Q., Zhang X-N., Cao Y-X., Yao X-D. (2018): Pulsed air jet impingement drying characteristics of winter jujube slices. Czech J. Food Sci., 36: 329-337.
download PDF

The drying curves, moisture effective diffusivity and drying activation energy of winter jujube slices were here investigated at different drying temperatures (55, 60, 65, 70, 75, and 80°C), wind speeds (6, 7, 8, 9, and 10 m/s) and pulsation rates (rotatational speed of material disk: 4, 5.5, and 7 rpm) in a single-factor experiment design. A mathematical model of pulsed air-jet impingement drying for winter jujube slices was fitted and verified. The results showed that the entire drying process could be described as falling rate drying; the moisture effective diffusivity was in the range 1.52–4.93 × 10–9 m2/s and increased with increasing drying temperature, wind speed and pulsation rate. The drying activation energy was 43.9 kJ/mol as determined using the Arrhenius equation. According to the statistical parameters of the correlation coefficient (R2), root mean square error (RMSE) and the sum of squared errors (SSE), the modified Page model was selected as best for representing the correlation between moisture ratio and drying time.

Afzal T.M., Abe T. (1998): Diffusion in potato during far infrared radiation drying. Journal of Food Engineering, 37, 353-365 https://doi.org/10.1016/S0260-8774(98)00111-3
Berk Z. (2013): Food Process Engineering and Technology. San Diego, Academic Press: 459–510.
Chen J., Wang S., Lin H., Lin Y., Lin Y. (2017): Hot-air drying characteristics and kinetics model of papaya slices. Chinese Journal of Tropical Crops, 38: 2366–2375.
Chang T.T., Zhang X., Xiong W.C., Chen H.R. (2013): Optimization of technology parameters of hot-air drying lemon. Academic Periodical of Farm Products Processing, 8: 34–37.
Dai Y.D., Han X.T., Du H.C., Liu T. (2017): Experimental study on the drying characteristic of chrysantemum by heat pump. Thermal science and Technology, 16: 478–484.
Doymaz İbrahim (2007): Air-drying characteristics of tomatoes. Journal of Food Engineering, 78, 1291-1297 https://doi.org/10.1016/j.jfoodeng.2005.12.047
Fang Shuzheng, Wang Zhengfu, Hu Xiaosong, Datta Ashim K. (2009): Hot-air drying of whole fruit Chinese jujube ( Zizyphus jujuba Miller): physicochemical properties of dried products. International Journal of Food Science & Technology, 44, 1415-1421 https://doi.org/10.1111/j.1365-2621.2009.01972.x
Gao Qing-Han, Wu Chun-Sen, Wang Min, Xu Bian-Na, Du Li-Juan (2012): Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, α-Tocopherol, β-Carotene, and Phenolic Compounds. Journal of Agricultural and Food Chemistry, 60, 9642-9648 https://doi.org/10.1021/jf3026524
Gao Z. (2000): Experimental research on mechanism and parameters of air-impingement jet drying of particulate materials [Diploma Thesis]. Beijing, Agricultural University.
Doymaz İbrahim, Karasu Salih, Baslar Mehmet (2016): Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit. Journal of Food Measurement and Characterization, 10, 283-291 https://doi.org/10.1007/s11694-016-9305-4
Kumar Chandan, Karim M.A., Joardder Mohammad U.H. (2014): Intermittent drying of food products: A critical review. Journal of Food Engineering, 121, 48-57 https://doi.org/10.1016/j.jfoodeng.2013.08.014
Lin X., Wang X. (2010): Establishment and evaluation of infrared radiation drying model for apple slices. Journal of Agricultural Machinery, 41: 128–132.
Li Shu-gang, Mao Zhi-yang, Wang Ping, Zhang Ye, Sun Pan-pan, Xu Qian, Yu Jun (2016): Brewing Jujube Brandy with Daqu and Yeast by Solid-State Fermentation. Journal of Food Process Engineering, 39, 157-165 https://doi.org/10.1111/jfpe.12208
Liu J., Cu W., Sun A. (2011): The main meteorological disasters and the countermeasures of Huanghua jujube fruit growth. Meteorologica, 32: 192–195.
Li W., Xiao X., Wang W. (2013): Drying characteristics and model of purple sweet potato in air-impingement jet dryer. Scientia Agricultura Sinica, 46: 356–366.
Ma L., Gao Z., Jiang X. (2006): Study on epidermal expansion of ‘Peking-duck’ with air-impingement roasting technique. Food Science and Technology. 162: 142–144.
Rodrigues Sueli, Fernandes Fabiano A.N. (2007): Dehydration of melons in a ternary system followed by air-drying. Journal of Food Engineering, 80, 678-687 https://doi.org/10.1016/j.jfoodeng.2006.07.004
Sheng J.F., Li L., Sun J., Li C.B., He X.M., Zheng F.J., Liao F., Wei P., Li J.M., Liu G.M., Ling D.M. (2016): Drying characteristics and mathematical modeling for heat pump drying of banana chips. Food Research and Development, 37: 89–94.
Toğrul Hasan (2005): Simple modeling of infrared drying of fresh apple slices. Journal of Food Engineering, 71, 311-323 https://doi.org/10.1016/j.jfoodeng.2005.03.031
Wang A., Liu L., Li S. (2014): Hot air drying characteristics and dynamics model of peanut. Journal of Henan Agricultural Sciences, 43: 137–141.
Wang L., Gao Z., Lin H., Xiao H., Zhang Q. (2011): The pulsed air-impingement drying machine. Journal of Agricultural Machinery, 68: 141–144.
Wang X., Gao Y., Chen Q., Bi J., Wu H., Yi J. (2016): Water diffusion characteristics in short-wave infrared drying of apple slices. Chinese Journal of Agricultural Engineering, 31: 275–281.
Wang Zhengfu, Sun Junhong, Chen Fang, Liao Xiaojun, Hu Xiaosong (2007): Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering, 80, 536-544 https://doi.org/10.1016/j.jfoodeng.2006.06.019
Wojdyło Aneta, Carbonell-Barrachina Ángel A., Legua Pilar, Hernández Francisca (2016): Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits. Food Chemistry, 201, 307-314 https://doi.org/10.1016/j.foodchem.2016.01.090
Xue S., Zhao W., Gao G., Wu Z. (2017): Drying characteristics and model of bitter melon slice in air-impingement jet dryer. Scientia Agricultura Sinica, 50: 743–754.
Yang L., Chen J., Yang Y.L., Yang M.J., Guo M.B., Lan Y.B. (2014): Characteristics and mathematical models for hot-air-dried rapeseed. Modern Food Science and Technology, 30: 144–150.
Yao Xu., Gao Z., Lin H., Xiao H., Wang L., Zhang Q., Meng H. (2011): Air-impingement rotary drying experiments of Elymus dahuricus seeds. Transactions of the CSAE, 27: 132–137.
Yi X. (2015): Study on hot air drying characteristics and quality of jujube [Diploma Thesis]. Changchun, Jilin University.
Zhang X., Zhu S., Huang J., Xu G., Xu J., Li H. (2012): Analysis on internal moisture changes of carrot slices during drying process using low-field NMR. Transactions of the Chinese Society of Agricultural Engineering, 28: 282–287.
Zhao Y., Wang W., Zhuang W., Zheng B., Tian Y. (2016): Drying characteristics and kinetics of lotus seeds using microwave vacuum drying. Science and Technology of Food Industry, 37: 111–115.
Zhao K., Xiao X. (2015): Drying characteristics and model of walnut in air-impingement jet drye. Scientia Agricultura Sinica, 48: 2612–2621.
Zozio Suzie, Servent Adrien, Cazal Guillaume, Mbéguié-A-Mbéguié Didier, Ravion Sylvie, Pallet Dominique, Abel Hiol (2014): Changes in antioxidant activity during the ripening of jujube (Ziziphus mauritiana Lamk). Food Chemistry, 150, 448-456 https://doi.org/10.1016/j.foodchem.2013.11.022
download PDF

© 2018 Czech Academy of Agricultural Sciences