Characteristics of thin-layer infrared drying of green bean

https://doi.org/10.17221/423/2014-CJFSCitation:Doymaz I., Kipcak A.S., Piskin S. (2015): Characteristics of thin-layer infrared drying of green bean. Czech J. Food Sci., 33: 83-90.
download PDF
The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that drying characteristics, rehydration, and colour of bean slices were greatly influenced by infrared power. The drying data were fitted with five thin-layer drying models available in the literature. Results showed that Midilli et al. and Aghbashlo et al. models are superior to the other models for explaining the drying kinetics of green bean slices. Effective moisture diffusivity was calculated in the range of 6.57 × 10–10 to 4.49 × 10–9 m2/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 11.379 kW/kg.
References:
SOURAKI B. ABBASI, MOWLA D. (2008): DRYING BEHAVIOR OF FRESH GREEN BEANS IN AN INERT MEDIUM FLUIDIZED BED. Journal of Food Processing and Preservation, 32, 697-718  https://doi.org/10.1111/j.1745-4549.2008.00199.x
 
Abe T, Afzal TM (1997): Thin-Layer Infrared Radiation Drying of Rough Rice. Journal of Agricultural Engineering Research, 67, 289-297  https://doi.org/10.1006/jaer.1997.0170
 
Afzal T.M, Abe T (2000): Simulation of moisture changes in barley during far infrared radiation drying. Computers and Electronics in Agriculture, 26, 137-145  https://doi.org/10.1016/S0168-1699(00)00067-3
 
Aghbashlo M., Kianmehr M.H., Khani S., Ghasemi M. (2009): Mathematical modeling of carrot thin-layer drying using new model. International Agrophysics, 23: 313–317.
 
Akhondi E., Kazemi A., Maghsoodi V. (2011): Determination of a suitable thin layer drying curve model for saffron (Crocus sativus L) stigmas in an infrared dryer. Scientia Iranica, 18, 1397-1401  https://doi.org/10.1016/j.scient.2011.08.014
 
Alibas Ilknur (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, -  https://doi.org/10.1515/ijfe-2012-0037
 
AOAC (1990): Official Method of Analysis. Association of Arlington, Official Analytical Chemists.
 
Balbay Asım, Şahin Ömer, Ülker Hakan (2013): Modeling of convective drying kinetics of Pistachio kernels in a fixed bed drying system. Thermal Science, 17, 839-846  https://doi.org/10.2298/TSCI110307040B
 
Calín-Sánchez Ángel, Figiel Adam, Wojdyło Aneta, Szarycz Marian, Carbonell-Barrachina Ángel 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, 398-408  https://doi.org/10.1007/s11947-013-1062-3
 
Amiri Chayjan Reza, Shadidi Behdad (2014): Modeling High-Moisture Faba Bean Drying in Fixed and Semi-Fluidized Bed Conditions. Journal of Food Processing and Preservation, 38, 200-211  https://doi.org/10.1111/j.1745-4549.2012.00766.x
 
Celen S., Kahveci K. (2013): Microwave drying behaviour of tomato slices. Czech Journal of Food Sciences, 31: 132–138.
 
MacManus Chinenye Ndukwu, Ogunlowo A.S, Olukunle O.J (2010): Cocoa Bean (Theobroma cacao L.)Drying Kinetics. Chilean journal of agricultural research, 70, 633-639  https://doi.org/10.4067/S0718-58392010000400014
 
Corzo Otoniel, Bracho Nelson, Pereira Angel, Vásquez Alberto (2008): Weibull distribution for modeling air drying of coroba slices. LWT - Food Science and Technology, 41, 2023-2028  https://doi.org/10.1016/j.lwt.2008.01.002
 
Crank J. (1975): The Mathematics of Diffusion. London, Oxford University Press.
 
Da Silva W.P., Precker J.W., De Lima A.G.B. (2009): Drying kinetics of Lima bean (Phaseolus lunatis L.) experimental determination and prediction by diffusion models. International Journal of Food Engineering, 5(3): Article 9.
 
Dadali G., Ozbek B. (2008): Microwave heat treatment of leek: drying kinetic and effective moisture diffusivity. International Journal of Food Science & Technology, 43: 1443–1451.
 
Das Ipsita, Das S.K., Bal Satish (2009): Drying kinetics of high moisture paddy undergoing vibration-assisted infrared (IR) drying. Journal of Food Engineering, 95, 166-171  https://doi.org/10.1016/j.jfoodeng.2009.04.028
 
FAO (2014): FaoStat: Agriculture data. Available at http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor (acessed Feb 07, 2014).
 
FENG H., TANG J. (1998): Microwave Finish Drying of Diced Apples in a Spouted Bed. Journal of Food Science, 63, 679-683  https://doi.org/10.1111/j.1365-2621.1998.tb15811.x
 
Ginzburg A.S. (1969): Application of Infrared Radiation in Food Processing. London, Leonard Hill.
 
Jain Dilip, Pathare Pankaj B. (2004): Selection and Evaluation of Thin Layer Drying Models for Infrared Radiative and Convective Drying of Onion Slices. Biosystems Engineering, 89, 289-296  https://doi.org/10.1016/j.biosystemseng.2004.07.011
 
Kayisoglu S., Ertekin C. (2011): Vacuum drying kinetics of barbunya bean (Phaseolus vulgaris L. elipticus Mart.). The Philippine Agricultural Scientist, 94: 285–291.
 
Kocabiyik H., Tezer D. (2009): Drying of carrot slices using infrared radiation. International Journal of Food Science & Technology, 44: 953–959.
 
Kumar A., Singh M., Singh G. (2013): Effect of different pretreatments on quality of mushrooms during solar drying. International Journal of Food Science & Technology, 50: 165–170.
 
Lewicki Piotr P. (1998): Some remarks on rehydration of dried foods. Journal of Food Engineering, 36, 81-87  https://doi.org/10.1016/S0260-8774(98)00022-3
 
MASAMURA Akitoshi, SADO Hideki, HONDA Taijiro, SHIMIZU Masaru, NABETANI Hiroshi, NAKAJIMA Mitsutoshi, WATANABE Atsuo (1988): Drying of potato by far infrared radiation.. NIPPON SHOKUHIN KOGYO GAKKAISHI, 35, 309-314  https://doi.org/10.3136/nskkk1962.35.309
 
Niamnuy Chalida, Nachaisin Mali, Poomsa-ad Nattapol, Devahastin Sakamon (2012): Kinetic modelling of drying and conversion/degradation of isoflavones during infrared drying of soybean. Food Chemistry, 133, 946-952  https://doi.org/10.1016/j.foodchem.2012.02.010
 
Nowak Dorota, Lewicki Piotr P. (2004): Infrared drying of apple slices. Innovative Food Science & Emerging Technologies, 5, 353-360  https://doi.org/10.1016/j.ifset.2004.03.003
 
Pan Z., Khir R., Godfrey L.D., Lewis R., Thompson J.R., Salim A. (2008a): Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality. Journal of Food Engineering, 84: 469–479.
 
Pan Z., Shih C., McHugh T.H., Hirschberg E. (2008b): Study of banana dehydration using sequential infrared radiation heating and freeze-drying. LWT-Food Science and Technology, 41: 1944–1951.
 
Ponkham Kamon, Meeso Naret, Soponronnarit Somchart, Siriamornpun Sirithon (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  https://doi.org/10.1016/j.fbp.2011.02.008
 
Resende O., Corrêa P.C., Jarén C., Moure A.J. (2007): Bean moisture diffusivity and drying kinetics: a comparison of the liquid diffusion model when taking into account and neglecting grain shrinkage. Spanish Journal of Agricultural Research, 5, 51-  https://doi.org/10.5424/sjar/2007051-222
 
Sadin Rasool, Chegini Gholam-Reza, Sadin Hassan (2014): The effect of temperature and slice thickness on drying kinetics tomato in the infrared dryer. Heat and Mass Transfer, 50, 501-507  https://doi.org/10.1007/s00231-013-1255-3
 
Sakai N., Hanzawa T. (1994): Application and advances in far infrared heating in Japan. Trends in Food Science & Technology, 5: 357–362.
 
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  https://doi.org/10.1016/j.jfoodeng.2004.05.002
 
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: 22–27.
 
Toğrul Hasan (2006): Suitable drying model for infrared drying of carrot. Journal of Food Engineering, 77, 610-619  https://doi.org/10.1016/j.jfoodeng.2005.07.020
 
Toğrul İnci Türk, Pehlivan Dursun (2004): Modelling of thin layer drying kinetics of some fruits under open-air sun drying process. Journal of Food Engineering, 65, 413-425  https://doi.org/10.1016/j.jfoodeng.2004.02.001
 
Ulloa J.A., Bonilla-Sánchez C.R., Ortíz-Jiménez M.A., Rosas-Ulloa P., Ramírez-Ramírez J.C., Ulloa-Rangel B.E. (2013): Rehydration properties of precooked whole beans ( Phaseolus vulgaris ) dehydrated at room temperature. CyTA - Journal of Food, 11, 94-99  https://doi.org/10.1080/19476337.2012.699104
 
Vega-Gálvez Antonio, Puente-Díaz Luis, Lemus-Mondaca Roberto, Miranda Margarita, Torres María José (2014): Mathematical Modeling of Thin-Layer Drying Kinetics of Cape Gooseberry ( Physalis peruviana  L.). Journal of Food Processing and Preservation, 38, 728-736  https://doi.org/10.1111/jfpp.12024
 
Xu Congcong, Li Yunfei, Yu Huaning (2014): Effect of far-infrared drying on the water state and glass transition temperature in carrots. Journal of Food Engineering, 136, 42-47  https://doi.org/10.1016/j.jfoodeng.2014.03.022
 
Zogzas N.P., Maroulis Z.B., Marinos-Kouris D. (1996): Moisture Diffusivity Data Compilation in Foodstuffs. Drying Technology, 14, 2225-2253  https://doi.org/10.1080/07373939608917205
 
download PDF

© 2020 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti