Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101081 |
Resumo: | Abstract In this study, jujube fruits were investigated effects on drying kinetics and energy consumption (total-specific), heat-mass transfer coefficients, micro-structure of pre-treatments 2% ethyl oleate, 540 W microwave and freeze-thaw + 720 W microwave. Initial moisture of fruit from 0.75 ± 0.2 g (water).g-1 (dry matter) to 0.15 ± 0.1 g (water).g-1 (dry matter). The shortest drying durations were observed in 2% ethyl oleate pre-treated samples. The greatest total power consumption (1.502 kW) was observed in control samples The greatest specific energy consumption (158.98 kW.kg-1) was observed in freeze-thaw pre-treated samples. The effective diffusion values varied between 9.53 x 10-8-5.26 x 10-8 m2.s-1. Lewis and Jena-Das models the best estimated time-dependent moisture ratios in freeze-thaw pre-treated samples. The average speed values was determined between 0.0025-0.0005 (gr db.minute-1) at the beginning of the drying and decreased to about 0.0005 (gr db.minute-1) at the lasting of the drying. The largest mass transfer coefficient value was found depending on the time varied between 1.035 x 10-7-8.256 x 10-12 m.s-1. in the samples dried by dipping into a 2% ethyl oleate solution. The average heat transfer coefficient value is calculated 0.204 W.m2 °C-1. With regard to micro-structure of the dried samples, 2% ethyl oleate pre-treatments yielded the least deformations and had the closest structure to fresh samples. |
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Food Science and Technology (Campinas) |
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Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruitdrying processdrying pre-treatmentseffective diffusionenergy valuesAbstract In this study, jujube fruits were investigated effects on drying kinetics and energy consumption (total-specific), heat-mass transfer coefficients, micro-structure of pre-treatments 2% ethyl oleate, 540 W microwave and freeze-thaw + 720 W microwave. Initial moisture of fruit from 0.75 ± 0.2 g (water).g-1 (dry matter) to 0.15 ± 0.1 g (water).g-1 (dry matter). The shortest drying durations were observed in 2% ethyl oleate pre-treated samples. The greatest total power consumption (1.502 kW) was observed in control samples The greatest specific energy consumption (158.98 kW.kg-1) was observed in freeze-thaw pre-treated samples. The effective diffusion values varied between 9.53 x 10-8-5.26 x 10-8 m2.s-1. Lewis and Jena-Das models the best estimated time-dependent moisture ratios in freeze-thaw pre-treated samples. The average speed values was determined between 0.0025-0.0005 (gr db.minute-1) at the beginning of the drying and decreased to about 0.0005 (gr db.minute-1) at the lasting of the drying. The largest mass transfer coefficient value was found depending on the time varied between 1.035 x 10-7-8.256 x 10-12 m.s-1. in the samples dried by dipping into a 2% ethyl oleate solution. The average heat transfer coefficient value is calculated 0.204 W.m2 °C-1. With regard to micro-structure of the dried samples, 2% ethyl oleate pre-treatments yielded the least deformations and had the closest structure to fresh samples.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101081Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.15721info:eu-repo/semantics/openAccessPOLATCI,HakanTAŞOVA,MuhammedŞİN,Bahadıreng2022-04-18T00:00:00Zoai:scielo:S0101-20612022000101081Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-04-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit |
title |
Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit |
spellingShingle |
Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit POLATCI,Hakan drying process drying pre-treatments effective diffusion energy values |
title_short |
Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit |
title_full |
Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit |
title_fullStr |
Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit |
title_full_unstemmed |
Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit |
title_sort |
Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit |
author |
POLATCI,Hakan |
author_facet |
POLATCI,Hakan TAŞOVA,Muhammed ŞİN,Bahadır |
author_role |
author |
author2 |
TAŞOVA,Muhammed ŞİN,Bahadır |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
POLATCI,Hakan TAŞOVA,Muhammed ŞİN,Bahadır |
dc.subject.por.fl_str_mv |
drying process drying pre-treatments effective diffusion energy values |
topic |
drying process drying pre-treatments effective diffusion energy values |
description |
Abstract In this study, jujube fruits were investigated effects on drying kinetics and energy consumption (total-specific), heat-mass transfer coefficients, micro-structure of pre-treatments 2% ethyl oleate, 540 W microwave and freeze-thaw + 720 W microwave. Initial moisture of fruit from 0.75 ± 0.2 g (water).g-1 (dry matter) to 0.15 ± 0.1 g (water).g-1 (dry matter). The shortest drying durations were observed in 2% ethyl oleate pre-treated samples. The greatest total power consumption (1.502 kW) was observed in control samples The greatest specific energy consumption (158.98 kW.kg-1) was observed in freeze-thaw pre-treated samples. The effective diffusion values varied between 9.53 x 10-8-5.26 x 10-8 m2.s-1. Lewis and Jena-Das models the best estimated time-dependent moisture ratios in freeze-thaw pre-treated samples. The average speed values was determined between 0.0025-0.0005 (gr db.minute-1) at the beginning of the drying and decreased to about 0.0005 (gr db.minute-1) at the lasting of the drying. The largest mass transfer coefficient value was found depending on the time varied between 1.035 x 10-7-8.256 x 10-12 m.s-1. in the samples dried by dipping into a 2% ethyl oleate solution. The average heat transfer coefficient value is calculated 0.204 W.m2 °C-1. With regard to micro-structure of the dried samples, 2% ethyl oleate pre-treatments yielded the least deformations and had the closest structure to fresh samples. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101081 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101081 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.15721 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334150115328 |