Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating
An Infrared dryer was used to examine the drying of tomato slices. In this investigation, the influence of infrared radiation (IR) on the rate of drying, physical quality, energy combustion of tomato was estimated at three different levels of intensity at 0.15, 0.20, and 0.35 W/cm² under different a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Uberlândia
2022-08-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | https://seer.ufu.br/index.php/biosciencejournal/article/view/42303 |
| _version_ | 1818483692800049152 |
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| author | Hany S. El-Mesery Reham M. Kamel W. G. Alshaer |
| author_facet | Hany S. El-Mesery Reham M. Kamel W. G. Alshaer |
| author_sort | Hany S. El-Mesery |
| collection | DOAJ |
| description | An Infrared dryer was used to examine the drying of tomato slices. In this investigation, the influence of infrared radiation (IR) on the rate of drying, physical quality, energy combustion of tomato was estimated at three different levels of intensity at 0.15, 0.20, and 0.35 W/cm² under different air flows of 0.5, 1, and 1.5 m/s. Tomato slices were dried with an initial moisture content of 19.7 to 0.17 g water/g dry solids by infrared drying. The moisture content and drying rates are found to be dramatically affected by infrared density. An increase in the drying rate and a decrease in the drying period occurred with increasing infrared intensity. A decrease in energy consumption was detected with the increase of radiation intensity. The results clarified that the shrinkage ratio increased with increasing infrared intensity. The rehydration ratio raised with the increase in radiation intensity. The change in the colour difference of dried slices increased with an increase in radiation intensity. The models were in comparison using (R²) coefficient of determination, modelling efficiency (EF), and (χ²) reduced chi-square. Midilli model was fit for simulation of all drying conditions and could be used to estimate tomato moisture content at any time during the infrared drying process. |
| first_indexed | 2024-12-10T15:45:17Z |
| format | Article |
| id | doaj.art-d69de850c98b48dfbf3b558eb3c019ae |
| institution | Directory Open Access Journal |
| issn | 1981-3163 |
| language | English |
| last_indexed | 2024-12-10T15:45:17Z |
| publishDate | 2022-08-01 |
| publisher | Universidade Federal de Uberlândia |
| record_format | Article |
| series | Bioscience Journal |
| spelling | doaj.art-d69de850c98b48dfbf3b558eb3c019ae2022-12-22T01:42:59ZengUniversidade Federal de UberlândiaBioscience Journal1981-31632022-08-0138e38049e3804910.14393/BJ-v38n0a2022-4230319537Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heatingHany S. El-Mesery0https://orcid.org/0000-0001-6108-914XReham M. Kamel1https://orcid.org/0000-0003-0227-3750W. G. Alshaer2Jiangsu UniversityBenha UniversityBenha UniversityAn Infrared dryer was used to examine the drying of tomato slices. In this investigation, the influence of infrared radiation (IR) on the rate of drying, physical quality, energy combustion of tomato was estimated at three different levels of intensity at 0.15, 0.20, and 0.35 W/cm² under different air flows of 0.5, 1, and 1.5 m/s. Tomato slices were dried with an initial moisture content of 19.7 to 0.17 g water/g dry solids by infrared drying. The moisture content and drying rates are found to be dramatically affected by infrared density. An increase in the drying rate and a decrease in the drying period occurred with increasing infrared intensity. A decrease in energy consumption was detected with the increase of radiation intensity. The results clarified that the shrinkage ratio increased with increasing infrared intensity. The rehydration ratio raised with the increase in radiation intensity. The change in the colour difference of dried slices increased with an increase in radiation intensity. The models were in comparison using (R²) coefficient of determination, modelling efficiency (EF), and (χ²) reduced chi-square. Midilli model was fit for simulation of all drying conditions and could be used to estimate tomato moisture content at any time during the infrared drying process.https://seer.ufu.br/index.php/biosciencejournal/article/view/42303dryinginfrared radiationqualitykineticsenergytomato. |
| spellingShingle | Hany S. El-Mesery Reham M. Kamel W. G. Alshaer Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating Bioscience Journal drying infrared radiation quality kinetics energy tomato. |
| title | Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating |
| title_full | Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating |
| title_fullStr | Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating |
| title_full_unstemmed | Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating |
| title_short | Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating |
| title_sort | thin layer drying characteristics modeling and quality attributes of tomato slices dried with infrared radiation heating |
| topic | drying infrared radiation quality kinetics energy tomato. |
| url | https://seer.ufu.br/index.php/biosciencejournal/article/view/42303 |
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