Enhancing Energy Efficiency and Retention of Bioactive Compounds in Apple Drying: Comparative Analysis of Combined Hot Air–Infrared Drying Strategies
The drying process is one of the oldest methods used to obtain food products that could be stored for a long time. However, drying is an energy-intensive process. Additionally, convective drying, due to the high temperature used during the process, results in loss in bioactive substances as well as...
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| Format: | Article |
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MDPI AG
2023-06-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/13/7612 |
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| author | Milad Teymori-Omran Ezzatollah Askari Asli-Ardeh Ebrahim Taghinezhad Ali Motevali Antoni Szumny Małgorzata Nowacka |
| author_facet | Milad Teymori-Omran Ezzatollah Askari Asli-Ardeh Ebrahim Taghinezhad Ali Motevali Antoni Szumny Małgorzata Nowacka |
| author_sort | Milad Teymori-Omran |
| collection | DOAJ |
| description | The drying process is one of the oldest methods used to obtain food products that could be stored for a long time. However, drying is an energy-intensive process. Additionally, convective drying, due to the high temperature used during the process, results in loss in bioactive substances as well as nutritional value. Thus, in this research, apple slices were dried in a combined hot air–infrared air dryer with four different drying strategies and drying kinetics, internal and external mass transfer (Crank and Dincer models), and then the energy parameters were investigated. The first, second, third, and fourth strategies, respectively, include one-stage drying with a hot air (HA) or infrared energy source (IR), one stage but with two sources of hot air and infrared (HA–IR), and then there are two stages of first hot air and then infrared drying (HA+IR) and vice versa (IR+HA). According to the results, the highest effective moisture diffusion coefficient of the two Crank and Dincer models was equal to 1.49 × 10<sup>−9</sup> and 1.55 × 10<sup>−8</sup> m<sup>2</sup>/s, obtained in the HA70–IR750, and the lowest effective moisture diffusion coefficient was equal to 1.8 × 10<sup>−10</sup> and 2.54 × 10<sup>−9</sup> m<sup>2</sup>/s, obtained in IR250+HA40. The maximum (10.25%) and minimum (3.61%) energy efficiency were in the IR750 and HA55–IR250 methods, respectively. Moreover, the highest drying efficiency (12.71%) and the lowest drying efficiency (4.19%) were obtained in HA70+IR500 and HA40–IR250, respectively. The value of specific energy consumption was 15.42–51.03 (kWh/kg), the diffusion activation energy was 18.43–35.43 (kJ/mol), and the value of the specific moisture extraction rate (SMER) was in the range of 0.019–0.054 (kWh/kg). Compared to the other strategies, the second strategy (HA–IR) was better in terms of drying time and mass transfer, and the third strategy (HA+IR) was more efficient in terms of energy efficiency and drying efficiency. The infrared drying in the first strategy was better than that in the other methods in the other strategies in terms of retention of bioactive compounds. |
| first_indexed | 2024-03-11T01:47:34Z |
| format | Article |
| id | doaj.art-e5cbae4a08854da1b27268425f79d419 |
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| language | English |
| last_indexed | 2024-03-11T01:47:34Z |
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| spelling | doaj.art-e5cbae4a08854da1b27268425f79d4192023-11-18T16:08:56ZengMDPI AGApplied Sciences2076-34172023-06-011313761210.3390/app13137612Enhancing Energy Efficiency and Retention of Bioactive Compounds in Apple Drying: Comparative Analysis of Combined Hot Air–Infrared Drying StrategiesMilad Teymori-Omran0Ezzatollah Askari Asli-Ardeh1Ebrahim Taghinezhad2Ali Motevali3Antoni Szumny4Małgorzata Nowacka5Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil 56199-13131, IranDepartment of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil 56199-13131, IranMoghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, IranDepartment of Biosystem Engineering, Sari Agricultural Sciences and Natural Resources University, Sari 48181-68984, IranDepartment of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Science, CK Norwida 25, 50-375 Wrocław, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandThe drying process is one of the oldest methods used to obtain food products that could be stored for a long time. However, drying is an energy-intensive process. Additionally, convective drying, due to the high temperature used during the process, results in loss in bioactive substances as well as nutritional value. Thus, in this research, apple slices were dried in a combined hot air–infrared air dryer with four different drying strategies and drying kinetics, internal and external mass transfer (Crank and Dincer models), and then the energy parameters were investigated. The first, second, third, and fourth strategies, respectively, include one-stage drying with a hot air (HA) or infrared energy source (IR), one stage but with two sources of hot air and infrared (HA–IR), and then there are two stages of first hot air and then infrared drying (HA+IR) and vice versa (IR+HA). According to the results, the highest effective moisture diffusion coefficient of the two Crank and Dincer models was equal to 1.49 × 10<sup>−9</sup> and 1.55 × 10<sup>−8</sup> m<sup>2</sup>/s, obtained in the HA70–IR750, and the lowest effective moisture diffusion coefficient was equal to 1.8 × 10<sup>−10</sup> and 2.54 × 10<sup>−9</sup> m<sup>2</sup>/s, obtained in IR250+HA40. The maximum (10.25%) and minimum (3.61%) energy efficiency were in the IR750 and HA55–IR250 methods, respectively. Moreover, the highest drying efficiency (12.71%) and the lowest drying efficiency (4.19%) were obtained in HA70+IR500 and HA40–IR250, respectively. The value of specific energy consumption was 15.42–51.03 (kWh/kg), the diffusion activation energy was 18.43–35.43 (kJ/mol), and the value of the specific moisture extraction rate (SMER) was in the range of 0.019–0.054 (kWh/kg). Compared to the other strategies, the second strategy (HA–IR) was better in terms of drying time and mass transfer, and the third strategy (HA+IR) was more efficient in terms of energy efficiency and drying efficiency. The infrared drying in the first strategy was better than that in the other methods in the other strategies in terms of retention of bioactive compounds.https://www.mdpi.com/2076-3417/13/13/7612appleinfraredcombined dryerdrying strategymass transferbioactive compounds |
| spellingShingle | Milad Teymori-Omran Ezzatollah Askari Asli-Ardeh Ebrahim Taghinezhad Ali Motevali Antoni Szumny Małgorzata Nowacka Enhancing Energy Efficiency and Retention of Bioactive Compounds in Apple Drying: Comparative Analysis of Combined Hot Air–Infrared Drying Strategies Applied Sciences apple infrared combined dryer drying strategy mass transfer bioactive compounds |
| title | Enhancing Energy Efficiency and Retention of Bioactive Compounds in Apple Drying: Comparative Analysis of Combined Hot Air–Infrared Drying Strategies |
| title_full | Enhancing Energy Efficiency and Retention of Bioactive Compounds in Apple Drying: Comparative Analysis of Combined Hot Air–Infrared Drying Strategies |
| title_fullStr | Enhancing Energy Efficiency and Retention of Bioactive Compounds in Apple Drying: Comparative Analysis of Combined Hot Air–Infrared Drying Strategies |
| title_full_unstemmed | Enhancing Energy Efficiency and Retention of Bioactive Compounds in Apple Drying: Comparative Analysis of Combined Hot Air–Infrared Drying Strategies |
| title_short | Enhancing Energy Efficiency and Retention of Bioactive Compounds in Apple Drying: Comparative Analysis of Combined Hot Air–Infrared Drying Strategies |
| title_sort | enhancing energy efficiency and retention of bioactive compounds in apple drying comparative analysis of combined hot air infrared drying strategies |
| topic | apple infrared combined dryer drying strategy mass transfer bioactive compounds |
| url | https://www.mdpi.com/2076-3417/13/13/7612 |
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