Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity
-
Hao-Yu Ju
and
Zhen-Jiang Gao
Abstract
The drying kinetics and mathematical modeling of hot-air drying of yam slices were investigated under two-stage relative humidity (RH) control strategy with 60 °C and 1.5 m/s as its constant drying temperature and air velocity, respectively. Results indicate high RH in the initial stage results in high sample’s temperature that enhances water diffusion in the falling rate drying period. Within the scope of current work, change in RH in the later drying period has insignificant influence on sample’s temperature rise while low RH can accelerate the drying rate. Compared to drying at constant 20 % RH at the same drying air temperature, the drying strategy of using 40 % RH over the first 15 min and then lowing to 20 % RH for the remainder time yields a shorter drying time. Weibull model adequately described the moisture content variation with time for all experiments with the scale parameter ranging from 105.02 to 122.38 min and the values of shape parameters from 0.988 to 1.183. The effective moisture diffusivity determined from the Weibull model varied from 2.032 to 2.610×10−8 m2/s. The rehydration ratio increased as the overall drying time was reduced. Microstructure examination shows that higher RH in the initial drying stage can lead to a more porous microstructure which enhances drying, while fast drying rate in the initial drying period generates a crust layer which hinders drying.
Funding statement: This research is supported by the National Natural Science Foundation of China (No. 31501548, 31360399), the Chinese Transformation Fund of Agricultural Scientific and Technological Achievements (No. 2014GB2G410112), and the Project in the National Science & Technology Pillar Program during the Twelfth Five-year Plan Period (2015BAD19B01).
Nomenclature
- Dcalc
diffusion coefficient in modified Weibull model, m2/s
- Deff
effective moisture diffusivity, m2/s
- I
numbers of terms
- L
half-thickness of slab, m
- M0
initial moisture content, kg water/kg solid matter
- Me
equilibrium moisture content, kg water/kg solid matter
- MR
moisture ratio
- MRei
experimental moisture ratio
- MRpi
predicted moisture ratio
- Mt
moisture content at time t, kg water/kg solid matter
- N
number of data values
- R2
coefficient of determination (regression), %
- Rg
geometric factor
- RMSE
root mean square error
- t
drying time, s
scale parameter, min−1
shape parameter
Chi-square
References
1. Xiao HW, Yao XD, Lin H, Yang WX, Meng JS, Gao ZJ. Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. J Food Proc Eng 2012;35:370–90.10.1111/j.1745-4530.2010.00594.xSearch in Google Scholar
2. Xiao HW, Law CL, Sun DW, Gao ZJ. Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying. Drying Technol 2014;32:418–27.10.1080/07373937.2013.834928Search in Google Scholar
3. Chiewchan N, Mujumdar AS, Devahastin S. Application of drying technology to control aflatoxins in foods and feeds: a review. Drying Technol 2015;33:1700–7.10.1080/07373937.2015.1068795Search in Google Scholar
4. Rattanadecho P, Makul N. Microwave-assisted drying: a review of the state-of-the-art. Drying Technol 2016;34:1–38.10.1080/07373937.2014.957764Search in Google Scholar
5. Vega-Gálvez A, Kong AH, Chacana M, Vergara J, Martínez-Monzó J, García-Segovia P. Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. granny smith) slices. Food Chem 2012;132:51–9.10.1016/j.foodchem.2011.10.029Search in Google Scholar PubMed
6. Zlatanovic I, Komatina M, Antonijevic D. Low-temperature convective drying of apple cubes. Appl Therm Eng 2013;53:114–23.10.1016/j.applthermaleng.2013.01.012Search in Google Scholar
7. Sobukola OP, Dairo OU, Odunewu AV. Convective hot air drying of blanched yam slices. Int J Food Sci Technol 2008;43:1233–8.10.1111/j.1365-2621.2007.01597.xSearch in Google Scholar
8. Wang Z, Sun J, Liao X, Chen F, Zhao G, Wu J, et al. Mathematical modeling on hot air drying of thin layer apple pomace. Food Res Int 2007;40:39–46.10.1016/j.foodres.2006.07.017Search in Google Scholar
9. Xiao HW, Gao ZJ, Lin H, Yang WX. Air impingement drying characteristics and quality of carrot cubes. J Food Process Eng 2010;33:899–918.10.1111/j.1745-4530.2008.00314.xSearch in Google Scholar
10. Xiao HW, Pang CL, Wang LH, Bai JW, Yang WX, Gao ZJ. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer. Biosyst Eng 2010;105:233–40.10.1016/j.biosystemseng.2009.11.001Search in Google Scholar
11. Doymaz I. Drying behaviour of green beans. J Food Eng 2005;69:161–5.10.1016/j.jfoodeng.2004.08.009Search in Google Scholar
12. Sacilik K, Elicin AK. The thin layer drying characteristics of organic apple slices. J Food Eng 2006;73:281–9.10.1016/j.jfoodeng.2005.03.024Search in Google Scholar
13. Kaya A, Aydin O, Demirtas C. Drying kinetics of red delicious apple. Biosyst Eng 2007;96:517–24.10.1016/j.biosystemseng.2006.12.009Search in Google Scholar
14. Le AD, Han JW, Dong HK. Thin layer drying characteristics of rapeseed (Brassica napus l.). J Stored Prod Res 2011;47:32–8.10.1016/j.jspr.2010.05.006Search in Google Scholar
15. Kaya A, Aydın O, Dincer I. Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits (Actinidia deliciosa Planch). J Food Eng 2008;88:323–30.10.1016/j.jfoodeng.2008.02.017Search in Google Scholar
16. Janjai S, Precoppe M, Lamlert N, Mahayothee B, Bala BK, Nagle M, et al. Thin-layer drying of litchi (Litchi chinensis sonn.). Food Bioprod Process 2011;89:194–201.10.1016/j.fbp.2010.05.002Search in Google Scholar
17. Corzo O, Bracho N, Pereira A, Vásquez A. Weibull distribution for modeling air drying of coroba slices. LWT – Food Sci Technol 2008;41:2023–8.10.1016/j.lwt.2008.01.002Search in Google Scholar
18. Barati E, Esfahani JA. A new solution approach for simultaneous heat and mass transfer during convective drying of mango. J Food Eng 2011;102:302–9.10.1016/j.jfoodeng.2010.09.003Search in Google Scholar
19. Dai JW, Rao JQ, Wang D, Xie L, Xiao HW, Liu YH, et al. Process-based drying temperature and humidity integration control enhances drying kinetics of apricot halves. Drying Technol 2015;33:365–76.10.1080/07373937.2014.954667Search in Google Scholar
20. Donadon JR, Resende O, Teixeira SP, Santos JM, Moro FV, Juliana RD, et al. Effect of hot air drying on ultrastructure of crambe seeds. Drying Technol 2013;31:269–76.10.1080/07373937.2012.724490Search in Google Scholar
21. Uribe E, Vega-Gálvez A, Scala KD, Oyanadel R, Torrico JS, Miranda M. Characteristics of convective drying of pepino fruit (Solanum muricatum ait.): application of Weibull distribution. Food Bioprocess Technol 2011;4:1349–56.10.1007/s11947-009-0230-ySearch in Google Scholar
22. Yilbas BS, Hussain MM, Dincer I. Heat and moisture diffusion in slab products to convective boundary condition. Heat Mass Transfer 2003;39:471–6.10.1007/s00231-002-0323-xSearch in Google Scholar
23. Ah-Hen K, Zambra CE, Aguëro JE, Vega-Gálvez A, Lemus-Mondaca R. Moisture diffusivity coefficient and convective drying modelling of murta (Ugni molinae turcz): influence of temperature and vacuum on drying kinetics. Food Bioprocess Technol 2013;6:919–30.10.1007/s11947-011-0758-5Search in Google Scholar
24. Babalis SJ, Papanicolaou E, Kyriakis N, Belessiotis VG. Evaluation of thin-layer drying models for describing drying kinetics of figs (ficus carica). J Food Eng 2006;75:205–14.10.1016/j.jfoodeng.2005.04.008Search in Google Scholar
25. Zhao J, Fu Z, Jia X, Cai Y. Modeling conventional drying of wood: inclusion of a moving evaporation interface. Drying Technol 2016;34:530–8.10.1080/07373937.2015.1060999Search in Google Scholar
26. Gao X, Wang J, Wang S, Li Z. Modeling of drying kinetics of green peas by reaction engineering approach. Drying Technol 2016;34:437–42.10.1080/07373937.2015.1060491Search in Google Scholar
27. Borah A, Hazarika K, Khayer SM. Drying kinetics of whole and sliced turmeric rhizones (Curcuma longa L.) in a solar conduction dryer. Inf Process Agric 2015;2:85–92.10.1016/j.inpa.2015.06.002Search in Google Scholar
28. Evin D. Thin layer drying kinetics of Gundelia tournefortii L. Food Bioprod Process 2012;90:323–32.10.1016/j.fbp.2011.07.002Search in Google Scholar
29. Huang ZG, Weng YX, Fu N, Fu ZQ, Li D, Chen XD. Modeling and simulation of a co-current rotary dryer. Int J Food Eng 2016;12:189–94.10.1515/ijfe-2015-0159Search in Google Scholar
30. Fito P, Chiralt A. Food matrix engineering: the use of the water–structure–functionality ensemble in dried food. Food Sci Technol Int 2003;9:151–6.10.1177/1082013203034936Search in Google Scholar
31. Panchariya PC, Popovic D, Sharma AL. Thin-layer modelling of black tea drying process. J Food Eng 2002;52:349–57.10.1016/S0260-8774(01)00126-1Search in Google Scholar
32. Marabi A, Livings S, Jacobson M, Saguy IS. Normalized weibull distribution for modeling rehydration of food particulates. Eur Food Res Technol 2003;217:311–18.10.1007/s00217-003-0719-ySearch in Google Scholar
33. Lin YP, Lee TY, Tsen JH, King V. Dehydration of yam slices using FIR-assisted freeze drying. J Food Eng 2007;79:1295–301.10.1016/j.jfoodeng.2006.04.018Search in Google Scholar
34. AOACM. Official method of analysis. Association of Official Analytical Chemists (No. 934.06). Arlington, VA: AOAC, 1990.Search in Google Scholar
35. Bai JW, Sun DW, Xiao HW, Mujumdar AS, Gao ZJ. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Sci Emerg Technol 2013;20:230–7.10.1016/j.ifset.2013.08.011Search in Google Scholar
36. Michael B, Kjell K, Trygve ME. Modification of the weibull distribution for modeling atmospheric freeze-drying of food. Drying Technol 2011;29:1161–9.10.1080/07373937.2011.574242Search in Google Scholar
37. İbrahim D, Fergun K. Drying and rehydration behaviors of convection drying of green peas. Drying Technol 2011;29:1273–82.10.1080/07373937.2011.591713Search in Google Scholar
38. Xiao HW, Bai JW, Xie L, Sun DW, Gao ZJ. Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered. Food Bioprod Process 2015;94:581–91.10.1016/j.fbp.2014.08.008Search in Google Scholar
39. Xiao HW, Lin H, Yao XD, Du ZL, Lou Z, Gao ZJ. Effects of different pretreatments on drying kinetics and quality of sweet potato bars undergoing air impingement drying. Int J Food Eng 2009;5(5):Article 5(1–17).10.2202/1556-3758.1758Search in Google Scholar
40. Villa-Corrales L, Flores-Prieto JJ, Xamán-Villaseñor JP, García-Hernández E. Numerical and experimental analysis of heat and moisture transfer during drying of ataulfo mango. J Food Eng 2010;98:198–206.10.1016/j.jfoodeng.2009.12.026Search in Google Scholar
41. Ju HY, EI-Mashad H, Fang XM, Pan ZL, Xiao HW, Liu YH, et al. Drying characteristics and modeling of yam slices under different relative humidity conditions. Drying Technol 2016;34(3):296–306.10.1080/07373937.2015.1052082Search in Google Scholar
42. Aversa M, Curcio S, Calabrò V, Iorio G. An analysis of the transport phenomena occurring during food drying process. J Food Eng 2007;78:922–32.10.1016/j.jfoodeng.2005.12.005Search in Google Scholar
43. Walde SG, Velu V, Jyothirmayi T, Math RG. Effects of pretreatments and drying methods on dehydration of mushroom. J Food Eng 2006;74:108–15.10.1016/j.jfoodeng.2005.02.008Search in Google Scholar
44. Singh N, Pandey RK. Convective air drying characteristics of sweet potato cube (Ipomoea batatas L.). Food Bioprod Process 2012;90:317–22.10.1016/j.fbp.2011.06.006Search in Google Scholar
45. Falade KO, Olurin TO, Ike EA, Aworh OC. Effect of pretreatment and temperature on air-drying of dioscorea alata and dioscorea rotundata slices. J Food Eng 2007;80:1002–10.10.1016/j.jfoodeng.2006.06.034Search in Google Scholar
46. Doymaz I. Effect of citric and blanching pre-treatments on drying and rehydration of Amasya red apples. Food Bioprod Process 2010;88:124–32.10.1016/j.fbp.2009.09.003Search in Google Scholar
47. Inci TT, Ispir A. Effect on effective diffusion coefficients and investigation of shrinkage during osmotic dehydration of apricot. Energy Convers Manage 2007;48:2611–21.10.1016/j.enconman.2007.05.001Search in Google Scholar
48. Lee JH, Kim H. Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. LWT – Food Sci Technol 2009;42:180–6.10.1016/j.lwt.2008.05.017Search in Google Scholar
49. Vega-Gálvez A, Zura-Bravo L, Lemus-Mondaca R, Martinez-Monzó J, Quispe-Fuentes I, Puente L, et al. Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of cape gooseberry (Physalis peruviana L.). J Food Sci Technol 2015;52:2304–11.10.1007/s13197-013-1235-0Search in Google Scholar PubMed PubMed Central
50. Doymaz I, Özdemir Ö. Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato. Int J Food Sci Technol 2014;49:558–64.10.1111/ijfs.12337Search in Google Scholar
©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes
- A Novel Color Parametric Technique for Kinetic Evaluation of Thermal Degradation and Stability of Fresh-Cut Yacon Slices
- Modelling and Multi-objective Optimisation of the VHP Pouch Packaging Sterilisation Process
- Ultrasound-Assisted Rehydration of Dried Sea Cucumber (Stichopus japonicus) – Kinetics
- Change of Multiple-Layered Phospholipid Vesicles Produced by Electrostatic Deposition of Polymers during Storage
- Mechanical and Water Barrier Properties of Zein–Corn Starch Composite Films as Affected by Gallic Acid Treatment
- Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity
- Study of Spray-dried Yoghurt Production in a Pilot-scale Equipment Using Drying Agents to Reduce Wall Deposition
Articles in the same Issue
- Frontmatter
- Research Articles
- Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes
- A Novel Color Parametric Technique for Kinetic Evaluation of Thermal Degradation and Stability of Fresh-Cut Yacon Slices
- Modelling and Multi-objective Optimisation of the VHP Pouch Packaging Sterilisation Process
- Ultrasound-Assisted Rehydration of Dried Sea Cucumber (Stichopus japonicus) – Kinetics
- Change of Multiple-Layered Phospholipid Vesicles Produced by Electrostatic Deposition of Polymers during Storage
- Mechanical and Water Barrier Properties of Zein–Corn Starch Composite Films as Affected by Gallic Acid Treatment
- Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity
- Study of Spray-dried Yoghurt Production in a Pilot-scale Equipment Using Drying Agents to Reduce Wall Deposition
