Impact of citric acid on the drying characteristics of kiwifruit slices
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/40570 |
Resumo: | Kiwifruit slices were dried at four different air drying temperatures of 50, 55, 60 and 70ºC and at 2 m s-1 air velocity by using a cabinet dryer in this study. The drying, rehydration and colour characteristics were significantly influenced by pretreatment and drying temperature. The drying time decreased with the increase in drying temperature. The drying rate curves showed that the entire drying process took place in the falling rate period. Five well-known thin-layer models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the Midilli & Kucuk model the best to describe the drying behaviour with the lowest c2 and RMSE values, and highest R2 value. The effective moisture diffusivity of the dried kiwifruit slices was calculated with Fick’s diffusion model, in which their values varied from 4.19×10–10 to 6.99×10-10 m2 s-1 over the mentioned temperature range. The dependence of effective diffusivity coefficient on temperature was expressed by an Arrhenius type equation. The calculated values of the activation energy of moisture diffusion were 10.37 and 19.08 kJ mol-1 for citric acid and control samples, respectively |
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Impact of citric acid on the drying characteristics of kiwifruit slicescitric acid; drying; effective moisture diffusivity; kiwifruit; mathematical modeling.citric acid; drying; effective moisture diffusivity; kiwifruit; mathematical modeling.Kiwifruit slices were dried at four different air drying temperatures of 50, 55, 60 and 70ºC and at 2 m s-1 air velocity by using a cabinet dryer in this study. The drying, rehydration and colour characteristics were significantly influenced by pretreatment and drying temperature. The drying time decreased with the increase in drying temperature. The drying rate curves showed that the entire drying process took place in the falling rate period. Five well-known thin-layer models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the Midilli & Kucuk model the best to describe the drying behaviour with the lowest c2 and RMSE values, and highest R2 value. The effective moisture diffusivity of the dried kiwifruit slices was calculated with Fick’s diffusion model, in which their values varied from 4.19×10–10 to 6.99×10-10 m2 s-1 over the mentioned temperature range. The dependence of effective diffusivity coefficient on temperature was expressed by an Arrhenius type equation. The calculated values of the activation energy of moisture diffusion were 10.37 and 19.08 kJ mol-1 for citric acid and control samples, respectivelyKiwifruit slices were dried at four different air drying temperatures of 50, 55, 60 and 70ºC and at 2 m s-1 air velocity by using a cabinet dryer in this study. The drying, rehydration and colour characteristics were significantly influenced by pretreatment and drying temperature. The drying time decreased with the increase in drying temperature. The drying rate curves showed that the entire drying process took place in the falling rate period. Five well-known thin-layer models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the Midilli & Kucuk model the best to describe the drying behaviour with the lowest c2 and RMSE values, and highest R2 value. The effective moisture diffusivity of the dried kiwifruit slices was calculated with Fick’s diffusion model, in which their values varied from 4.19×10–10 to 6.99×10-10 m2 s-1 over the mentioned temperature range. The dependence of effective diffusivity coefficient on temperature was expressed by an Arrhenius type equation. The calculated values of the activation energy of moisture diffusion were 10.37 and 19.08 kJ mol-1 for citric acid and control samples, respectivelyUniversidade Estadual De Maringá2020-05-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4057010.4025/actascitechnol.v42i1.40570Acta Scientiarum. Technology; Vol 42 (2020): Publicação contínua; e40570Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e405701806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/40570/751375150098Copyright (c) 2020 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessDoymaz, Ibrahim2020-06-23T17:14:05Zoai:periodicos.uem.br/ojs:article/40570Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2020-06-23T17:14:05Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Impact of citric acid on the drying characteristics of kiwifruit slices |
title |
Impact of citric acid on the drying characteristics of kiwifruit slices |
spellingShingle |
Impact of citric acid on the drying characteristics of kiwifruit slices Doymaz, Ibrahim citric acid; drying; effective moisture diffusivity; kiwifruit; mathematical modeling. citric acid; drying; effective moisture diffusivity; kiwifruit; mathematical modeling. |
title_short |
Impact of citric acid on the drying characteristics of kiwifruit slices |
title_full |
Impact of citric acid on the drying characteristics of kiwifruit slices |
title_fullStr |
Impact of citric acid on the drying characteristics of kiwifruit slices |
title_full_unstemmed |
Impact of citric acid on the drying characteristics of kiwifruit slices |
title_sort |
Impact of citric acid on the drying characteristics of kiwifruit slices |
author |
Doymaz, Ibrahim |
author_facet |
Doymaz, Ibrahim |
author_role |
author |
dc.contributor.author.fl_str_mv |
Doymaz, Ibrahim |
dc.subject.por.fl_str_mv |
citric acid; drying; effective moisture diffusivity; kiwifruit; mathematical modeling. citric acid; drying; effective moisture diffusivity; kiwifruit; mathematical modeling. |
topic |
citric acid; drying; effective moisture diffusivity; kiwifruit; mathematical modeling. citric acid; drying; effective moisture diffusivity; kiwifruit; mathematical modeling. |
description |
Kiwifruit slices were dried at four different air drying temperatures of 50, 55, 60 and 70ºC and at 2 m s-1 air velocity by using a cabinet dryer in this study. The drying, rehydration and colour characteristics were significantly influenced by pretreatment and drying temperature. The drying time decreased with the increase in drying temperature. The drying rate curves showed that the entire drying process took place in the falling rate period. Five well-known thin-layer models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the Midilli & Kucuk model the best to describe the drying behaviour with the lowest c2 and RMSE values, and highest R2 value. The effective moisture diffusivity of the dried kiwifruit slices was calculated with Fick’s diffusion model, in which their values varied from 4.19×10–10 to 6.99×10-10 m2 s-1 over the mentioned temperature range. The dependence of effective diffusivity coefficient on temperature was expressed by an Arrhenius type equation. The calculated values of the activation energy of moisture diffusion were 10.37 and 19.08 kJ mol-1 for citric acid and control samples, respectively |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-05-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/40570 10.4025/actascitechnol.v42i1.40570 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/40570 |
identifier_str_mv |
10.4025/actascitechnol.v42i1.40570 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/40570/751375150098 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 42 (2020): Publicação contínua; e40570 Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e40570 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315336889106432 |