Far-Infrared Drying Characteristics of Mushroom Slices
-
Hosain Darvishi
,
Adel Hosainpour
Abstract
In this study, infrared drying characteristic of mushroom slices was investigated in the temperature range of 50–90°C. The drying data were fitted to five thin-layer drying models. The performance of these models was compared using the determination of coefficient (R2), reduced chi-square (χ2), and root mean square error between the observed and predicted moisture ratios. The values of the diffusivity coefficients at each temperature were obtained using Fick’s second law of diffusion. The drying processes were completed within 60–168 min at different temperatures. Experimental drying curves showed only a falling drying rate period. The results show that the logarithmic model is the most appropriate model for infrared drying behavior of thin-layer mushroom slices. A third-order polynomial relationship was found to correlate the effective moisture diffusivity with moisture content. The average effective moisture diffusivity increased with increasing temperature and decrease in moisture content of mushroom slices and varied from 8.039 × 10−10 to 20.618 × 10−10 m2/s. Arrhenius relation with an activation energy value of 21.85 kJ/mol expressed the effect of temperature on the average diffusivity. The minimum and the maximum energy requirements for drying of mushroom slices were also determined as 2.87 kW h/kg water and 5.36 kW h/kg water for 90 and 50°C, respectively.
References
1. FAO. Faostat: agriculture data, 2007. Available at: http://faostat.fao.orgSuche in Google Scholar
2. Ebrahim-RezagahM, KashaninejadM, MirzaeiH, KhomeiriM. Effect of temperature, osmotic solution concentration and mass ratio on kinetics of osmotic dehydration of button mushroom (Agaricus bisporus). J Agric Sci Nat Res2009;16:1–10.Suche in Google Scholar
3. DoymazI. Infrared drying of sweet potato (Ipomoea batatas L.) slices. J Food Sci Technol2011. DOI: 10.1007/s13197-010-0217-8.10.1007/s13197-010-0217-8Suche in Google Scholar
4. SharmaGP, VermaRC, PatharePB. Thin layer infrared radiation drying of onion slices. J Food Eng2005;67:361–6.10.1016/j.jfoodeng.2004.05.002Suche in Google Scholar
5. ShiJ, PanZ, McHughTH, WoodD, HirschbergE, OlsonD. Drying and quality characteristics of fresh and sugar infused blueberries dries with infrared radiation heating. LWT – Food Sci Technol2008;41:1962–72.10.1016/j.lwt.2008.01.003Suche in Google Scholar
6. MongpraneetS, AbeT, TsurusakiT. Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. J Food Eng2002;55:147–56.10.1016/S0260-8774(02)00058-4Suche in Google Scholar
7. KumarDGP, HebbarHU, RameshMN. Suitability of thin layer models for infrared-hot air-drying of onion slices. LWT – Food Sci Technol2006;39:700–05.10.1016/j.lwt.2005.03.021Suche in Google Scholar
8. DondeeS, MeesoN, SoponronnaritS, SiriamornpunS. Reducing cracking and breakage of soybean grains under combined near-infrared radiation and fluidized-bed drying. J Food Eng2011;104:6–13.10.1016/j.jfoodeng.2010.11.018Suche in Google Scholar
9. CaglarA, TogrulIT, TogrulH. Moisture and thermal diffusivity of seedless grape under infrared drying. Food Bioproducts Process2009;87:292–300.10.1016/j.fbp.2009.01.003Suche in Google Scholar
10. BaysalT, IcierF, ErsusS, YıldızH. Effects of microwave and infrared drying on the quality of carrot and garlic. Eur Food Res Technol2003;218:68–73.10.1007/s00217-003-0791-3Suche in Google Scholar
11. JaturonglumlertS, KiatsiriroatT. Heat and mass transfer in combined convective and far-infrared drying of fruit leather. J Food Eng2010;100:254–60.10.1016/j.jfoodeng.2010.04.007Suche in Google Scholar
12. CelmaAR, RojasS, Lopez-RodrıguezF. Mathematical modelling of thin-layer infrared drying of wet olive husk. Chem Eng Process2008;47:1810–18.10.1016/j.cep.2007.10.003Suche in Google Scholar
13. TogrulH. Suitable drying model for infrared drying of carrot. J Food Eng2006;77:610–19.10.1016/j.jfoodeng.2005.07.020Suche in Google Scholar
14. NathakaranakuleA, JaiboonP, SoponronnaritS. Far-infrared radiation assisted drying of longan fruit. J Food Eng2010;100:662–8.10.1016/j.jfoodeng.2010.05.016Suche in Google Scholar
15. SenevirathneM, KimSH, KimYD, OhCK, OhMC, AhnCB, et al. Effect of far-infrared radiation drying of citrus press-cakes on free radical scavenging and antioxidant activities. J Food Eng2010;97:168–76.10.1016/j.jfoodeng.2009.10.006Suche in Google Scholar
16. HebbarHU, RastogiNK. Mass transfer during infrared drying of cashew kernel. J Food Eng2001;47:1–5.10.1016/S0260-8774(00)00088-1Suche in Google Scholar
17. AfzalTM, AbeT. Simulation of moisture changes in barleyduring far infrared radiation drying. Comput Electron Agric2000;26:137–45.10.1016/S0168-1699(00)00067-3Suche in Google Scholar
18. MeesoN, NathakaranakuleA, MadhiyanonT, SoponronnaritS. Modelling of far-infrared irradiation in paddy drying process. J Food Eng2007;78:1248–58.10.1016/j.jfoodeng.2006.01.003Suche in Google Scholar
19. WangJ, ShengK. Far-infrared and microwave drying of peach. LWT – Food Sci Technol2006;39:247–55.10.1016/j.lwt.2005.02.001Suche in Google Scholar
20. TogrulH. Simple modeling of infrared drying of fresh apple slices. J Food Eng2005;71:311–23.10.1016/j.jfoodeng.2005.03.031Suche in Google Scholar
21. NimmolC, DevahastinS, SwasdiseviT, SoponronnaritS. Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying. Appl Therm Eng2007;27:2483–94.10.1016/j.applthermaleng.2007.02.003Suche in Google Scholar
22. NimmolC, DevahastinS, SwasdiseviT, SoponronnaritS. Drying of banana slices using combined low-pressure superheated steam and far-infrared radiation. J Food Eng2007;81:624–33.10.1016/j.jfoodeng.2006.12.022Suche in Google Scholar
23. AroraS, ShivhareUS, AhmedJ, RaghavanGSV. Drying kinetics of Agaricus bisporus and Pleurotus florida mushrooms. Trans ASAE2003;46:721–4.10.13031/2013.13573Suche in Google Scholar
24. GiriSK, PrasadS. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. J Food Eng2007;78:512–21.10.1016/j.jfoodeng.2005.10.021Suche in Google Scholar
25. RhimJW, LeeHJ. Drying kinetics of whole and sliced shiitake mushrooms (Lentinus edodes). Food Sci Biotechnol2011;20:419–27.10.1007/s10068-011-0059-9Suche in Google Scholar
26. SahbazF, UzmanD, PalazogluTK. Drying kinetics of blanched and unblanched mushrooms. Nahrung–Food2000;44:283–4.10.1002/1521-3803(20000701)44:4<283::AID-FOOD283>3.0.CO;2-ISuche in Google Scholar
27. XanthopoulosG, LambrinosGR, ManolopoulouH. Evaluation of thin-layer models for mushroom (Agaricus bisporus) drying. Drying Technol2007;25:1471–81.10.1080/07373930701537179Suche in Google Scholar
28. ZhangM, LiCL, DingXL. Effects of heating conditions on the thermal denaturation of white mushroom suitable for dehydration. Drying Technol2005;23:1119–25.10.1081/DRT-200059145Suche in Google Scholar
29. ArtnaseawA, TheerakulpisutS, BenjapiyapornC. Drying characteristics of shiitake mushroom and Jinda chiliduring vacuum heat pump drying. Food Bioproducts Process2010;88:105–14.10.1016/j.fbp.2009.09.006Suche in Google Scholar
30. AsghariZ, BassiriAR. Optimization of osmo-convective drying of edible button mushroom using response surface methodology. Food Technol Nutr2010;7:35–46.Suche in Google Scholar
31. ShuklaBD, SinghSP. Osmo-convective drying of cauliflower, mushroom and green pea. J Food Eng2007;80:741–7.10.1016/j.jfoodeng.2006.06.025Suche in Google Scholar
32. ArumuganathanT, ManikantanMR, RaiRD, AnandakumarS, KhareV. Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. Int Agrophysics2009;23:1–7.Suche in Google Scholar
33. FuneboT, OhlssonT. Microwave-assisted air dehydration of apple and mushroom. J Food Eng1998;38:353–67.10.1016/S0260-8774(98)00131-9Suche in Google Scholar
34. RodrıguezR, LombraJI, KamelM, ElviraC. Kinetic and quality study of mushroom drying under microwave and vacuum. J Food Eng2005;23:2197–213.10.1080/07373930500212685Suche in Google Scholar
35. TorringaE, EsveldE, ScheeweI, van den BergR, BartelsP. Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms. J Food Eng2001;49:185–91.10.1016/S0260-8774(00)00212-0Suche in Google Scholar
36. DoymazI, IsmailO. Drying characteristics of sweet cherry. Food Bioproducts Process2011;89:31–8.10.1016/j.fbp.2010.03.006Suche in Google Scholar
37. DarvishiH, Rezaie AslA, AsghariA, AzadbakhtM, NajafiG, KhodaieJ. Study of the drying kinetics of pepper. J Saudi Soc Agric Sci2013. Available at: http://dx.doi.org/10.1016/j.jssas.2013.03.00210.1016/j.jssas.2013.03.002Suche in Google Scholar
38. AkpinarEK, BicerY, MidilliA. Modeling and experimental study on drying of apple slices in a convective cyclone dryer. J Food Process Eng2003;26:515–41.10.1111/j.1745-4530.2003.tb00654.xSuche in Google Scholar
39. AkpinarEK, BicerY. Modelling of the drying of eggplants in thin-layers. Int J Food Sci Technol2005;40:273–81.10.1111/j.1365-2621.2004.00886.xSuche in Google Scholar
40. LeeJH, KimHJ. Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. LWT – Food Sci Technol2009;42:180–6.10.1016/j.lwt.2008.05.017Suche in Google Scholar
41. DoymazI. The kinetics of forced convective air-drying of pumpkin slices. J Food Eng2007;79:243–8.10.1016/j.jfoodeng.2006.01.049Suche in Google Scholar
42. DoymazI. Sun drying of figs: an experimental study. J Food Eng2005;71:403–07.10.1016/j.jfoodeng.2004.11.003Suche in Google Scholar
43. WangZ, SunJ, ChenF, LiaoX, HuX. Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying. J Food Eng2007;80:536–44.10.1016/j.jfoodeng.2006.06.019Suche in Google Scholar
44. SinghNJ, PandeyRK. Convective air drying characteristics of sweet potato cube (Ipomoea batatas L). Food Bioproducts Process2011. DOI: 10.1016/j.fbp.2011.06.006.10.1016/j.fbp.2011.06.006Suche in Google Scholar
45. SharmaGP, PrasadS. Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying. J Food Eng2004;65:609–17.10.1016/j.jfoodeng.2004.02.027Suche in Google Scholar
46. PatharePB, SharmaGP. Effective moisture diffusivity of onion slices undergoing infrared convective drying. Biosyst Eng2006;93:285–91.10.1016/j.biosystemseng.2005.12.010Suche in Google Scholar
47. ReyesA, CeronS, ZunigaR, MoyanoP. A comparative study of microwave-assisted air drying of potato slices. Biosyst Eng2007;98:310–18.10.1016/j.biosystemseng.2007.07.006Suche in Google Scholar
48. AghbashloM, KianmehrMH, ArabhosseiniA. Modeling of thin-layer drying of potato slices in length of continuous band dryer. Energy Conversion Manage2009;50:1348–55.10.1016/j.enconman.2009.01.004Suche in Google Scholar
49. AdoA, Bart-PlangeA, BoakyeMD. Characteristics of cap and stem of mushroom. J Sci Technol2009;29:88–94.10.4314/just.v29i2.46226Suche in Google Scholar
50. Ruiz-CebreraMA, Flores-GómezG, González-GarcíaR, Grajales-LagunesA, Moscosa-SantillanM, Abud-ArchilaM. Water diffusivity and quality attributes of fresh and partially osmodehydrated cactus pear (Opuntia ficus indica) subjected to air-dehydration. Int J Food Properties2008;11:887–900.10.1080/10942910701671349Suche in Google Scholar
51. XanthopoulosG, YanniotisS, LambrinosGR. Water diffusivity and drying kinetics of air drying of figs. Drying Technol2009;27:502–12.10.1080/07373930802686149Suche in Google Scholar
52. MotevaliA, MinaieS, KhoshtaghazaMH, AmirnejatH. Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy2011;36:6433–41.10.1016/j.energy.2011.09.024Suche in Google Scholar
53. AkpinarEK, BicerY. Mathematical modelling of thin layer drying process of long green pepper in solar dryer and under open sun. Energy Conv Manag2008;49:1367–75.10.1016/j.enconman.2008.01.004Suche in Google Scholar
54. AkgunNA, DoymazI.Modelling of olive cake thin-layer drying process. J Food Eng2005;68:455–61.10.1016/j.jfoodeng.2004.06.023Suche in Google Scholar
55. WaldeSG, VeluV, JyothirmayiT, MathRG.Effects of pretreatments and drying methods on dehydration of mushroom. J Food Eng2006;74:108–15.10.1016/j.jfoodeng.2005.02.008Suche in Google Scholar
56. SacilikK, ElicinAK.. The thin layer drying characteristics of organic apple slices. J Food Eng2006;73:281–9.10.1016/j.jfoodeng.2005.03.024Suche in Google Scholar
©2013 by Walter de Gruyter Berlin / Boston
Artikel in diesem Heft
- Masthead
- Masthead
- Research Article
- Study of Phase Distribution of a Liquid-Solid Circulating Fluidized Bed Reactor Using Abductive Network Modeling Approach
- Optimization of Trickle-Bed Reactors (TBRs) for Hydrodesulfurization (HDS) and Hydrodearomatization (HDA) of Diesel using Single and Multiple Objectives
- Far-Infrared Drying Characteristics of Mushroom Slices
- Numerical Investigation of Combined Top and Lateral Blowing in a Peirce-Smith Converter
Artikel in diesem Heft
- Masthead
- Masthead
- Research Article
- Study of Phase Distribution of a Liquid-Solid Circulating Fluidized Bed Reactor Using Abductive Network Modeling Approach
- Optimization of Trickle-Bed Reactors (TBRs) for Hydrodesulfurization (HDS) and Hydrodearomatization (HDA) of Diesel using Single and Multiple Objectives
- Far-Infrared Drying Characteristics of Mushroom Slices
- Numerical Investigation of Combined Top and Lateral Blowing in a Peirce-Smith Converter
