Characterization and drying of caja bagasse (Spondias mombin L.) in a tray dryer using a factorial planning (original) (raw)
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2003
An experimental dryer was locally designed and fabricated in the Agricultural Engineering Department, Faculty of Agriculture, Cairo University for the determination of the impact of the affecting factors on the drying time of fruits due to the continuous variation in drying conditions along the drying period, the continuous changes in the moisture content of the drying fruit and vegetable and hence, the continuous variation in the drying rate during the whole drying process. All these facts make it difficult to determine the volume of air needed for any drying process, the energy requirement for the process, the time duration of the process, and the most suitable values for the affecting factors to accomplish a successful drying process. It was found that it is better to design a special apparatus and utilizing it as a thin layer dryer, in which all the affecting factors can be controlled to give all the variations expected in solar dryers. The experimental drying system employed a blower to force the drying air through a heating unit and then through the drying tray. The experimental apparatus was equipped with an electric balance for continuous recording of the drying tray weight with its fruit content throughout the whole period of drying. This dryer was tested for a period of 24 hours to assure the success of the control of the temperature, relative humidity, velocity of the drying air. After that, the dryer was used for determination of a thin-layer drying rates of fig fruits experimentally under different conditions of the drying air temperature, relative humidity, velocity and initial and final moisture contents of the fruits. The results show the high reliability of the results obtained from the utilization of the designed apparatus when conducting different drying experiments on fig fruits. The results also show that the drying air temperature, the fig fruits initial and final moisture content had the greatest effect on the drying rate of fig fruits followed by the drying air relative humidity. Air velocity had the least effect.
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The aim of this work was to identify the kinetics of drying of dehydrated agricultural products, such as high-sugar containing fruits, as well as the kinetics of a decomposition reaction of the constituents of the fruits, such as sugars. The knowledge of the kinetics may lead to an identi®cation of the exact drying time of agricultural products and elimination of severe discrepancies from using dierent moisture content methodologies. The drying of currants at temperatures 65±97°C for elongated times showed that the weight did not reach equilibrium even after drying for several days, due to the decomposition of solids in addition to the water evaporation. Fructose was the primary source of decomposing material. Using the method of successive residuals, three simple ®rst order of reaction equations were found appropriate models describing the dual water evaporation/decomposition reaction phenomenon of dried fruits. By identi®cation of the three simultaneously occurring mechanisms, an algorithm for determination of the appropriate drying time of agricultural products was proposed, according to which there is a separation of the eect of weight reduction due to sugar decomposition, from the eect of weight reduction due to water evaporation. The proposed drying times for currants varied from 71 h at 65°C to 4.8 h at 97°C. Ó
Technological Revolution in Drying of Fruit and Vegetables
Historical evolution of different drying methods for drying fruit and vegetables was evolved gradually with time. Nowadays, every form of fruit and vegetables slices, chunks, paste, puree, solution can be dried using different available dryers. Recent research on drying methods focuses on the advancement in of energy consumption, product recovery and preservation of nutrients. Different combination dryers are also used as advancement for a particular dryer. Technological advancements in drying methods were triggered by the shortcomings of the existing one. This revolution clearly indicates that drying not only reduces moisture content to a safe storage level but also provides different edible forms