Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana): An experimental study
Air convective dehydration was carried out at a laboratory scale using two fruits of cultivars produced in different regions of Portugal: Bravo de Esmolfe apple, from Beiras province, and Cavendish banana, from Madeira Island. Fresh fruits were dried in a tray drier with a hot airstream at different...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-04-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844022006296 |
| _version_ | 1818140069122277376 |
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| author | M.N.Coelho Pinheiro R.O. Madaleno Luis M.M.N. Castro |
| author_facet | M.N.Coelho Pinheiro R.O. Madaleno Luis M.M.N. Castro |
| author_sort | M.N.Coelho Pinheiro |
| collection | DOAJ |
| description | Air convective dehydration was carried out at a laboratory scale using two fruits of cultivars produced in different regions of Portugal: Bravo de Esmolfe apple, from Beiras province, and Cavendish banana, from Madeira Island. Fresh fruits were dried in a tray drier with a hot airstream at different temperatures (35, 40, 45, and 50 °C) and velocity of 1.6 m s−1. Drying rate curves were obtained using a simple mathematical approach applied to the moisture content curves adjusting linear and polynomial functions. Different drying rate stages were noticed in the experiments made with apples (one constant drying rate period followed by two falling drying rate periods), while in the case of the banana the constant drying rate period was not perceived, being dried entirely during a unique falling drying rate period. As expected, the constant drying rate value obtained at the beginning of the experiments with apples is higher when these were conducted at higher temperatures, changing from 8.103 to 14.474 g m−2 s−1 when the airstream temperature increases from 35 to 50 °C. The correspondent critical moisture contents in the Bravo de Esmolfe apples, at the instant the constant drying rate period stops and the drying rate starts to fall, slightly decreases from 4.800 to 4.134 kgwater/kgdry solid.This study explored for the first time the drying behavior of these two important fruits that have been increasingly used in the food industry in Portugal, giving important information for the industrialization of its production. |
| first_indexed | 2024-12-11T10:38:07Z |
| format | Article |
| id | doaj.art-694d19c562ec4333a74497cbb913c45b |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-12-11T10:38:07Z |
| publishDate | 2022-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-694d19c562ec4333a74497cbb913c45b2022-12-22T01:10:40ZengElsevierHeliyon2405-84402022-04-0184e09341Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana): An experimental studyM.N.Coelho Pinheiro0R.O. Madaleno1Luis M.M.N. Castro2Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal; Centro de Estudos de Fenómenos de Transporte, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal; Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal; Corresponding author.Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, PortugalDepartamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal; CIEPQPF—Chemical Engineering Processes and Forest Products Research Center, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, Rua Sílvio Lima, 3030-790, Coimbra, Portugal; Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, PortugalAir convective dehydration was carried out at a laboratory scale using two fruits of cultivars produced in different regions of Portugal: Bravo de Esmolfe apple, from Beiras province, and Cavendish banana, from Madeira Island. Fresh fruits were dried in a tray drier with a hot airstream at different temperatures (35, 40, 45, and 50 °C) and velocity of 1.6 m s−1. Drying rate curves were obtained using a simple mathematical approach applied to the moisture content curves adjusting linear and polynomial functions. Different drying rate stages were noticed in the experiments made with apples (one constant drying rate period followed by two falling drying rate periods), while in the case of the banana the constant drying rate period was not perceived, being dried entirely during a unique falling drying rate period. As expected, the constant drying rate value obtained at the beginning of the experiments with apples is higher when these were conducted at higher temperatures, changing from 8.103 to 14.474 g m−2 s−1 when the airstream temperature increases from 35 to 50 °C. The correspondent critical moisture contents in the Bravo de Esmolfe apples, at the instant the constant drying rate period stops and the drying rate starts to fall, slightly decreases from 4.800 to 4.134 kgwater/kgdry solid.This study explored for the first time the drying behavior of these two important fruits that have been increasingly used in the food industry in Portugal, giving important information for the industrialization of its production.http://www.sciencedirect.com/science/article/pii/S2405844022006296Drying kineticsCharacteristic drying curveBravo de Esmolfe appleMadeira Island banana |
| spellingShingle | M.N.Coelho Pinheiro R.O. Madaleno Luis M.M.N. Castro Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana): An experimental study Heliyon Drying kinetics Characteristic drying curve Bravo de Esmolfe apple Madeira Island banana |
| title | Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana): An experimental study |
| title_full | Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana): An experimental study |
| title_fullStr | Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana): An experimental study |
| title_full_unstemmed | Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana): An experimental study |
| title_short | Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana): An experimental study |
| title_sort | drying kinetics of two fruits portuguese cultivars bravo de esmolfe apple and madeira banana an experimental study |
| topic | Drying kinetics Characteristic drying curve Bravo de Esmolfe apple Madeira Island banana |
| url | http://www.sciencedirect.com/science/article/pii/S2405844022006296 |
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