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Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit

  • Claudia Giovagnoli-Vicuña EMAIL logo , Nelson O. Moraga , Vilbett Briones-Labarca and Pablo Pacheco-Pérez
Published/Copyright: May 9, 2017
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 13 Issue 7

Abstract

The influence of drying on the color, porosity, shrinkage and moisture of persimmon fruit during convective drying was determined by computer vision. The experiments were performed with persimmon fruit that were cut into slab 20 × 20 mm, which were arranged into a bigger slab, 60 × 60 mm. Drying process was carried out at 60 °C. Noticeable changes in quality parameters (color, porosity and shrinkage) could be observed during the drying process, where the central region of the sample evidenced less changes. Persimmon’s physical properties were experimentally obtained as the temperature function and heat and mass convective coefficients were adjusted as a time function. A numerical simulation using the Finite Volume Method allowed to describe the evolution of temperature and moisture content distributions during drying. The numerical and experimental results of temperature and moisture during persimmon drying were found to be in a good agreement.

Keywords: persimmon; drying; mathematical model; computer vision; heat mass transfer

Acknowledgments

The authors wish to acknowledge the financial support of this research partly funded by Fondecyt Regular 1140074.

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Published Online: 2017-5-9

© 2017 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Articles
  2. Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit
  3. Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying
  4. Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant
  5. Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
  6. Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols
  7. Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam
  8. A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum
  9. Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao
  10. Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle
  11. Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head
https://doi.org/10.1515/ijfe-2016-0333
Keywords for this article
persimmon; drying; mathematical model; computer vision; heat mass transfer

Articles in the same Issue

  1. Articles
  2. Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit
  3. Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying
  4. Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant
  5. Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
  6. Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols
  7. Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam
  8. A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum
  9. Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao
  10. Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle
  11. Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head
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