Ohmic pre-drying of tomato paste
| Autor: | Ali Fadavi, Hosain Darvishi, Farzad Nargesi, Adel Hosainpour |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Hot Temperature
Materials science Moisture Food Handling General Chemical Engineering Water Energy consumption Specific energy consumption Models Theoretical Moisture ratio Thermal diffusivity Industrial and Manufacturing Engineering Diffusion Solanum lycopersicum Drying time Thermodynamics Desiccation Composite material Joule heating Ohmic contact Food Science |
| Zdroj: | Food Science and Technology International. 20:193-204 |
| ISSN: | 1532-1738 1082-0132 |
| DOI: | 10.1177/1082013213480360 |
| Popis: | In this study, the effects of ohmic pre-drying technique on moisture ratio, drying rate, drying time, specific energy consumption, drying efficiency, and effective moisture diffusivity of tomato paste were investigated. Pre-drying experiments were carried out in an ohmic laboratory dryer at voltage gradient levels of 6, 8, 10, 12, 14, and 16 V/cm and oven at 105 ℃ and 1.0 m/s air velocity (control sample). Pre-drying was accomplished till the moisture content of the tomato paste reduced from initial moisture content of 90% (w.b.) to a safer level of 70% (w.b.). The ohmic pre-drying reduced the drying time of tomato paste by 80–97%, compared with the hot air drying. Pre-drying took place mainly in warming up, constant rate, and falling rate periods. Six available moisture-ratio models were fitted to the pre-drying data. The results showed that the Midilli et al. model is the most appropriate model for pre-drying behavior of tomato paste. The effective moisture diffusivity varied from 5.39 × 10−8 to 3.91 × 10−7m2/s with an activation energy of 2.082 (V/g.cm). Both specific energy consumption and drying efficiency were considerably enhanced by increasing voltage gradient. It was found that the specific energy consumption and drying efficiency varied from 3.72 to 2.29 MJ/kg water and 67.8 to 83.8%, respectively. |
| Databáze: | OpenAIRE |
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