Page Model Research Articles

A comprehensive investigation on industrial radio frequency (RF) drying: Modeling and optimization strategies for carrot slice processing

Radiofrequency (RF) drying is a revolutionary technique gaining prominence in the food industry. The present study delves into the drying of carrot slices within industrial settings, employing cutting-edge RF technology. The entire drying operation was optimized using response surface methodology, and the effect of process parameters on the physico-chemical properties of carrot slices was noted. Optimized process parameters were found to be at the initial moisture content of 89.86% with an electrode distance of 210 mm and a thickness of carrot slice at 4.75 mm. Page model was found to be most suitable as it explains most of the variations in the moisture ratio. High moisture diffusivity was noted for RF-treated samples which indicates faster drying rates. This project on optimizing and modeling carrot slice drying in industrial RF systems holds immense industrial relevance, promising increased efficiency, improved product quality, and sustainable practices in vegetable processing.

Analysis of drying kinetics and energy consumption of brine pretreated freshwater prawn fillets

AbstractThis study examined the effect of various process factors on the drying of fresh water filleted prawns (Macrobrachium felicinum). The aim was to obtain data utilizing experimental and theoretical analysis that can be applied in equipment development and process optimization for drying seafood. Thus, pre‐treated prawns at different brine concentrations were dried at three isothermal conditions using a laboratory oven. The experimental moisture content data was changed to a moisture ratio and was employed to determine the drying attributes of the prawn. Drying condition optimality was explored more for model suitability using seven drying models in existence. Treatment of the prawns at a brine concentration of 2–6% affected the drying kinetics. The effective moisture diffusivity and activation energy for brine treatments ranged from 3.66 × 10−7 to 7.52 × 10−7 m2/s and 39.09 to 40.86 kJ/mol respectively while the specific energy required for the drying procedure varied from 44.52 to 76.34 kWh/kg after 9–14 h continuous drying at 50–70°C. Furthermore, the drying data's optimization demonstrated that the optimum temperature for drying filleted prawns in thin layers was 60.59°C with a brining concentration of 4.35%. The moisture ratio data fitted into semi‐theoretical and empirical model revealed that the Page model was the best model for samples pretreated by 0%, 4%, and 6% brine, whereas the Logarithmic model was the best‐fit for the samples brined with 2% solution. The study's data will be useful in developing and assessing drying techniques and systems for prawns and other related freshwater products.Practical ApplicationsPrawns (Macrobrachium felicinum) are a common dietary item in several countries, and demand for dried marine food delicacies is increasing as they are high in antioxidant poly‐unsaturated fatty acids, astaxanthin, and vitamin B12. However, because prawns are highly perishable and post‐harvest losses are predicted to make up 35% of daily catches, drying is required to minimize these losses. To guarantee that the drying process is both efficient and cost‐effective, optimum drying conditions must be established. As a result, this study was carried out to produce data that would be useful for drying pretreated prawn fillets.

Effect of Blanching Temperature and Convective Hot Air-drying Temperature of Orange Peel Slices on Its Quality Evaluation

Drying characteristics of orange peel was investigated by blanching and convective hot air drying of orange peel slices (of 3mm thickness) at the temperature 40ºC, 50ºC and 60ºC. Drying models i.e. Lewis, Henderson and Pabis and Page were fitted to the experimental data on moisture ratio with respect to time. The page model fitted well r^2≥0.976 and MSE≤0.0012 among all the models tested for the experimental data. Effective diffusivity (Deff) at time (t) for orange peel were 0.086×10-8m2/s, 1.834×10-8m2/s and 2.017×10-8m2/s which was blanched at 72ºC:10 min, 82ºC:8min and 92ºC:5 min and dried at 40ºC; 0.0903688×10-8m2/s, 1.077×10-8m2/s and 1.898×10-8m2/s which was blanched at 72ºC:10 min, 82ºC:8min and 92ºC:5 min and dried at 50ºC; 1.168×10-8m2/s, 1.422×10-8m2/s and 1.579×10-8m2/s which was blanched at 72ºC:10 min, 82ºC:8min and 92ºC:5 min and dried at 60ºC. The activation energy (Ea) for moisture diffusion was found to be 2.244×104 kJ/mole, 2.523×104 kJ/mole and 1.262×104 kJ/mole. The quality parameter i.e. T.S.S was in 20 to 60(°B), acidity was in the range of 0.32 to 18.09 %, reducing sugar was in the range of 19.05 to 6.21 % non-reducing sugar was in the range of 2.56 to 10.13%, total sugar was in the range of 9.08 to 25.8%, pH was in the range of 5.4 to 3.6%, ascorbic acid was in the range of 18.2 to 34.76%, yellowness index was in the range of 77.76 to 154.40 and protein was in the range of 8.60 to 11.24% on orange peel powder prepared from blanching at 72ºC: 10 min, 82ºC: 8min and 92ºC: 5 min dried at 40⁰C, 50⁰C and 60⁰C respectively were determined and discussed.

Effects of Freeze-Thaw Pretreatment Combined with Hot Air on Snake Gourd (Trichosanthes anguina L.).

Snake gourd is a seasonal vegetable with a high water content and medicinal value, but the short harvest period limits the large-scale application of snake gourd. Therefore, the effects of freeze-thaw pretreatment (FT) combined with hot air (HD) on the drying characteristics, active ingredients and bioactivities of snake gourd were investigated. The results showed that FT pretreatment reduced browning and shortened the drying time by 44%; the Page model was the best fit for describing the drying process. The polysaccharide contents (21.70% in alcoholic extract (TG1) and 44.34% in water extract (TG2)) and total phenol contents (1.81% in TG1 and 0.88% in TG2) of snake gourd pretreated by FT-HD were higher than those of snake gourd pretreated by the corresponding HD treatment. The FT pretreatment decreased the molecular weight of snake gourd polysaccharides and increased the molar ratio of glucose. The extracts pretreated by FT-HD showed greater chemical, cellular antioxidant capacity and α-amylase and α-glucosidase inhibition than those pretreated by HD. FT-HD can be recommended for achieving a short drying time and high quality of snake gourd and can be used for the drying of other fruits and vegetables.

Drying kinetics and energy efficiency of soot ash of smelting silicon manganese alloys under microwave heating

When smelting silicon manganese alloy in an industrial electric furnace, it will produce smoke and dust waste gas, which can be utilized again back to the furnace and improve the utilization rate of raw materials after a particular trapping device and collection treatment. However, at higher moisture levels, they are prone to explode. Effects of various initial masses, initial moisture contents, and microwave output powers on the soot ash of smelting silicon manganese alloy were studies. The findings indicate that the microwave drying rate increases with all three variables. The time for complete microwave drying is directly proportional to the sample's initial moisture content and the sample's initial mass, and the time for complete microwave drying is inversely proportional to the microwave output power. The results demonstrate that the Modified Page model can accurately describe the microwave drying process. The experimental data were fitted experimentally by drying kinetic models. Microscopic characterization of soot ash from refining silico‑manganese alloys before and after drying was carried out using FTIR and SEM. Through FTIR characterization, the peak value of the -OH absorption peak decreases upon drying, and SEM results in no agglomeration caused by microwave drying and better dispersion of the soot ash of the dried smelted silica‑manganese alloys, all of which proved that microwaves could effectively remove water. It was discovered that the diffusion coefficient increased gradually with increasing power when it was computed using Fick's second law. The diffusion coefficient increases and then decreases as the moisture content increases. The diffusion coefficient decreases as the initial mass increases. Activation energy of microwave drying of soot ash from the refining of silicomanganese alloys was calculated to be −1.4467 W/g. Its purpose is to offer a detailed guide for the industrial drying of soot ash from silicomanganese alloy refinement using microwave drying technology.

Drying kinetics and quality characteristics of exocarpium citreic grandis slices with hot air, vacuum, and microwave vacuum dryers

The study investigates the impact of different drying methods on the selection of thin-layer drying kinetic models, parameters, and quality for Exocarpium Citreic Grandis. This study investigates the drying characteristics, index constituents content, and microscopic structures of Exocarpium Citreic Grandis slices, subjected to three drying techniques: HAD (at 50, 60, 70∘C), VD (at 50, 60, 70∘C), and MVD (at 1000, 1500, 2000W). A thin-layer drying kinetic model was established. The findings demonstrated that the drying process was primarily dominated by the falling rate phase. When the drying temperature was 70∘C and the microwave power was 2000W, the HAD VD, and MVD took 120, 360, and 20 minutes respectively. By fitting six commonly used thin-layer drying models, it was discovered that the optimal mathematical models for HAD, VD, and MVD were the Page model, the Logarithmic model, and the Page model, respectively. The highest average R2 values were 0.9963, 0.9965, and 0.9964, and the lowest average RMSE values were 0.01782, 0.01704, and 0.0174 respectively. The effective diffusion coefficient increased with the drying temperature and microwave power, with MVD having the maximum coefficient. As the temperature and microwave power increased, the contents of naringin and rhoifolin decreased. However, the naringin content in MVD was 23.05% and 45.71% higher compared to hot air and VD respectively. The cross-section of Exocarpium Citreic Grandis dried via microwave vacuum exhibited a porous honeycomb structure with uniformly distributed spaces and larger pores, reflecting an expansion effect. The HAD process also resulted in a honeycomb-like structure, but with smaller pores. The VD process resulted in a layered structure with significant cell collapse. Microwave vacuum drying demonstrates superior energy efficiency and product quality compared to hot air and vacuum drying methods. The study finds that microwave drying does not have a destructive impact on the active compounds of Exocarpium Citreic Grandis. To facilitate large-scale, continuous production, microwave drying can be practically applied in industrial processing.

Mechanistic understanding of the improved drying characteristics and quality attributes of lily (Lilium lancifolium Thunb.) by modified microstructure after pulsed electric field (PEF) pretreatment

The effects of the non-thermal (pulsed electric field, PEF) and thermal pretreatment (vacuum steam pulsed blanching, VSPB) on the drying kinetics, quality attributes, and multi-dimensional microstructure of lily scales were investigated. The results indicate that both PEF and VSPB pretreatments improved the drying rate compared to untreated lily scales. Specifically, PEF pretreatment reduced the drying time by 29.58 % − 43.60 %, while VSPB achieved a 46.91 % reduction in drying time. PEF treatment facilitated the enhanced leaching of phenols and flavonoids compared to VSPB treated samples, thereby increasing antioxidant activity. The rehydration ratio of the dried lilies was improved with PEF and VSPB treatment, which closely related to the microstructure. Weibull distribution and Page model demonstrated excellent fit for the drying and rehydration kinetics of lily scales, respectively (R2 > 0.993). The analysis of multi-dimensional microstructure and ultrastructure confirmed the variations in moisture migration and phytochemical contents among different treatments. Consequently, this study offers insights into the technological support for the potential of non-thermal pretreatment in fruits and vegetables.

Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis

This study examined the effect of layer thickness and temperature on the evolution of moisture during the isothermal dehydration of glutinous rice. To analyse the moisture evolution, empirical models and secondary models (SM) were employed. Global sensitivity analysis (GSA) was used to estimate the importance of the experimental parameters on the developed SM. According to the dehydration curves, the increase in temperature and reduction in the layer thickness significantly shortened (P<0.05) the dehydration time of glutinous rice. The effective diffusivity, activation energy, and Gibb-free energy were 2.0×10−12m2/s to 2.53×10−11m2/s, 43.03 kJmol−1 to 51.05 kJmol−1, and 145.10 kJmol−1 to 155.85 kJmol−1respectively. The Page and Logarithmic models are suitably considered in evaluating the dehydration kinetics of the glutinous rice with a high coefficient of determination (R2) values of >0.9989. The SM aptly described moisture evolution with higher accuracy of R2=0.9843. The GSA shows that the variation in the SM output is primarily driven by the variation in the input parameters with low reliance on its interaction with other parameters, indicating that the SM can play a significant role in the optimization of the industrial dehydration process with a wide range of applications in the agricultural production system.

Multiscale experimental insights into vacuum drying of sludge for enhanced energy efficiency and emission control

This study provides a comprehensive analysis of the vacuum drying process for sludge drying, with a focus on optimizing energy efficiency and emission control. The study used both lab-scale static and pilot-scale vacuum drying systems to test various parameters like vacuum levels, heat source temperatures, and sludge thicknesses. The results indicated that optimal drying conditions were achieved at a vacuum level of −0.06 MPa, a heat temperature of 140 °C, and a sludge thickness of 3.4 mm, where the drying rate reaches 0.13278 g·g−1·min−1. The study underscores the significant influence of vacuum level, temperature, and sludge thickness on drying rates. The Page model was used to analyze drying kinetics, elucidating how changes in these parameters affect drying characteristics. Furthermore, the study also examined the pollutant emissions and energy efficiency at the pilot scale. It found that high vacuum environments could efficiently dry sludge using low-temperature heat source, leading to average energy consumption per unit evaporation of 3020.29 kJ/kg, which is lower compared to traditional methods. By harnessing low-grade industrial waste heat, this can be further reduced to 875.76 kJ/kg. This study offers valuable insights for sustainable sludge management systems, highlighting the environmental and economic benefits of vacuum drying technology. The detailed experimental approach and thorough analysis make a significant contribution to the field of the sludge drying.

Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange-Fleshed Sweet Potato

The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR) drying technology on the drying kinetics, physicochemical properties, and β-carotene retention of the dried orange-fleshed sweet potato flour (OFSP). Fresh OFSP slices were dried in an oven (40°C), MW (80 W), IR (250 W), MW-IR (80 W+250 W), and freeze-drying (-45°C, 100 kPa) and milled into flour. Hot air at a constant temperature was applied to all thermal drying technologies (40°C, 4.5 m/s air velocity). The drying rate of the MW-IR drying method was the fastest (45 min), followed by MW (60 min), IR (120 min), and oven (180 min). The Page model was most suitable for the oven-drying method, the Lewis model for IR drying, and Henderson and Pabis for IR and Logarithmic for the MW-IR method. The pasting and thermal properties of the flours were not significantly (p&gt;0.05) affected by the different drying methods. However, IR- and MW-IR-dried flours showed a higher final viscosity when compared to other drying methods. MW-IR drying methods, IR, and MW showed a higher water solubility index, while the oven and freeze-drying methods showed a lower solubility index. MW-IR drying methods showed a higher retention of β-carotene (85.06%). MW also showed a higher retention of β-carotene (80.46%), followed by IR (66.04%), while oven and freeze-drying methods showed a lower retention of β-carotene. High β-carotene retention in the produced flour is due to the faster drying method, and these flours can be used in food-to-food fortification to address vitamin A deficiency.

Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

Comprehensive study on potato drying in convective air dryer: experimental observations, mathematical modeling, and model validation

We studied the drying kinetics of sliced potatoes (Solanum tuberosum) using a tray dryer. An experiment was conducted on how the drying rate was impacted by air temperature, sample thickness, and air velocity. The study was conducted under varying temperature ranges (50°C, 60°C, and 70°C), air velocities (0.6 ms−1, 0.7 m s−1, and 0.8 m s−1), and potato slice thickness (2 mm, 4 mm, and 6 mm). The findings revealed that a higher air temperature was correlated with an increase in the drying rate, while thicker layers demonstrated a decrease in the drying rate. We further evaluated five mathematical models, with the Page Model emerging as the most suitable based on the lowest residual standard error (RSE) and Akaike's Information Criteria (AIC), which are 0.06421 and -1123.947, respectively. After plotting the predicted moisture ratio against the experimental moisture ratio, we observed an exceptional predictive accuracy (R2 > 0.99) across various conditions. These findings underscore the critical importance of precise parameter control for optimizing potato drying processes in industrial settings, providing valuable insights for enhanced efficiency and resource utilization. Further exploration into real-time optimization and scalability can extend the practical applications of this study.

Experimental study on moisture diffusivity, activation energy, and mathematical modeling of drying kohlrabi under different solar drying methods

AbstractThe assessment and enhancement of any drying system for optimal drying processes relies on critical parameters, namely moisture diffusivity and activation energy. In this study, medicinally beneficial kohlrabi of 40‐mm diameter and 6‐mm thickness samples were dried under three different drying methods, namely open sun drying (OSD), natural air‐circulation mode (NACM) single slope direct solar dryer (SSDSD), and forced air‐circulation mode (FACM) SSDSD. The experimental results showed that the drying chamber operating temperature and air velocity played significant roles in the moisture diffusion process and activation energy required to dry the kohlrabi sample. The FACM exhibited the highest average moisture diffusivity values at 7.29 × 10−10 m2/s, surpassing both NACM (5.65 × 10−10 m2/s) and OSD (3.28 × 10−10 m2/s). The activation energy needed for the drying process was the lowest in FACM at 27.44 kJ/mol, followed by NACM at 31.37 kJ/mol and OSD at 35.29 kJ/mol. This is due to the uniform temperature distribution and high airflow rate in the case of FACM. Additionally, 10 thin‐layer models were tested for all three experimental conditions. The statistical analysis showed that for OSD and NACM, the Midilli et al. model, and for FACM, the Page model was best suited for representing drying kinetics with lowest χ2 and root mean square error and highest R2 values. Furthermore, the energy and exergy assessment guaranteed an evaluation of the solar drying system's efficiency.Practical applicationsThis research provides valuable insights into optimizing solar drying methods for kohlrabi preservation. Understanding how temperature and air velocity influence moisture diffusivity and activation energy allows practitioners to enhance drying efficiency. Forced air‐circulation mode (FACM) single slope direct solar dryer (SSDSD) emerges superior, with higher moisture diffusivity and lower activation energy. The study also identifies appropriate drying kinetics models for each method, aiding the accurate prediction of drying behavior. Emphasizing efficiency, the research highlights FACM's superior thermal efficiency and natural air‐circulation mode's higher exergetic efficiency. These insights empower practitioners to make informed decisions, potentially improving agricultural product preservation, reducing energy consumption, and promoting sustainability. Moreover, the research's findings hold significant implications for industrial food processing and preservation applications, suggesting the direct implementation of optimized solar drying techniques in large‐scale settings for kohlrabi and similar agricultural products.

A comparative assessment of drying kinetics, energy consumption, mathematical modeling, and multivariate analysis of Indian borage (Plectranthus amboinicus) leaves

AbstractIn the current study, four drying methods, namely microwave (MD), vacuum (VD), hot air (HAD), and freeze drying (FD), were compared for drying of Indian borage (Plectranthus amboinicus) leaves for optimum energy consumption and bioactive compounds' retention. Effective moisture diffusivity for MD was about 100 times more than that of HAD and VD. MD at 600 W showed minimum specific energy consumption (4.04 kWh/kg), proving the most suitable drying condition. Moreover, it showed desirable energy values in terms of maximum specific moisture extraction rate (0.265 kg moisture/kWh) and maximum drying efficiency (15.85%). Bioactive compounds' retention in terms of phenols, antioxidants, and flavonoids was better in MD, followed by FD. Mathematical modeling of drying kinetics data revealed proper fitting of three drying models, namely, Aghbashlo, Modified Page‐II, and Page model, for explaining the drying behavior of Indian borage leaves. Multivariate characterization using principal component analysis revealed that FD and MD had a strong effect on bioactive compounds' retention, while VD and HAD showed least effect. Hence, based on optimum energy utilization and bioactive compounds' retention, MD at 600 W was selected for efficient drying of Indian borage leaves.Practical applicationsDrying of Indian borage leaves using microwave drying (MD) resulted in quicker drying with retention of bioactive compounds and color of dried leaves. The energy aspects were also favorable for industrial scale‐up. With due consideration to capacity enhancement in MD, it can prove to be a promising source of drying for culinary, medicinal, and aromatic plants.

Impact of maltodextrin, egg white protein addition and microwave-assisted foam mat drying on drying kinetics, microstructures, physicochemical and quality attributes of jackfruit juice powder

This study aimed to analyze the effect of maltodextrin and egg white protein addition on the physicochemical, functional, microstructures, and drying characteristics of microwave-assisted foam mat-dried (MFD) jackfruit juice powders. A microwave intensity of 1 W/g was employed to obtain optimal yield and high quality of the powders. The concentration of maltodextrin influenced the drying rate of the jackfruit juice powders, with higher concentrations resulting in a faster drying rate. The data obtained from Microwave-assisted foam mat drying of the jackfruit juice powder data were best fitted by the Page and Logarithmic kinetic models. The moisture content of the jackfruit powders ranged from 1.323 ± 0.75 g/100 g (w.b.) to 1.712 ± 0.72 g/100 g (w.b.). Powders produced at higher maltodextrin/egg white protein ratios exhibited superior flowability, lower cohesiveness, smoother and smaller particle sizes, but degraded color quality. The maltodextrin concentration significantly influences the antioxidant properties of the powders. The water sorption of jackfruit juice powder was determined, and the findings showed a good fit with the Guggenheim–Anderson–de Boer (GAB) model.

New Models for Estimation of Diffuse Solar Radiation for Warri, Nigeria

This study utilized a 22-year dataset (2001-2022) comprising monthly average daily global solar radiation, diffuse solar radiation, relative humidity, atmospheric pressure, wind speed, and mean temperature for Warri (Latitude 5.52 oN, Longitude 5.73 oE and 6.10 m above sea level). Nineteen models, categorized into modified Page, Liu, and Jordan models; clearness index and one variable models; two variable models; three variable models; and four variable models, were developed and statistically tested using the following validation indices of Mean Bias Error (MBE), Root Mean Square Error (RMSE), Mean Percentage Error (MPE), t-test, and coefficient of determination (R2). Among the models, the linear page model from the modified Page, Liu, and Jordan category, the model that relates the diffuse solar radiation with clearness index and mean temperature for clearness index and one variable models, the model that relates wind speed and atmospheric pressure for two variable models, and the model that relates wind speed, atmospheric pressure and relative humidity for three variable models were found more appropriate. Upon ranking the best-performing models from each category, the model that relates that diffuse solar radiation with clearness index and mean temperature performed best as the most suitable model for estimating diffuse solar radiation in Warri.

PEA GRAINS IN DRYING: UNRAVELING THE KINETICS OF HOT-AIR DRYING AND EXPLORING MATHEMATICAL MODELS FOR MOISTURE DIFFUSION

Pea drying studies were assessed to learn more about the kinetics and properties of drying in a hot-air dryer. Research was done on impact of temperatures and pre-treatments on drying behaviours. The drying rate graphs demonstrated that the entire drying procedure took place when rates were declining. To properly understand the experimental data, four mathematical models (Henderson &amp; Pabis, Page, Wang &amp; Singh, and Aghbashlo et al.) were used. The Page model was discovered to be the ideal one to depict peas' curves of drying. The identification of the Page model as the most suitable for depicting pea drying curves underscored the applicability in modeling drying behaviors in similar agricultural products. With Fick's second law of diffusion, effective moisture diffusivity (Deff) sorted from 2.45x10-10 to 6.55x10-10 m2/s at given temperature. Deff was expressed as a function of temperature with an Arrhenius type equation. For samples from Potas, Blanch, and Control codes, the activation energy for moisture diffusion was computed as 21.48, 22.82, and 22.32 kJ/mol, respectively. The computation of activation energy for moisture diffusion for different samples offered practical information for optimizing drying processes under various conditions. The results showed the importance of pea drying kinetics and practical implications for industry on drying efficiency and product quality.

Machine learning, mathematical modeling and 4E (energy, exergy, environmental, and economic) analysis of an indirect solar dryer for drying sweet potato

A developed indirect solar dryer is built and operated to dry sweet potato cubes. Since, numerous instruments have gathered experimental data to comprehensively evaluate the system's energy, exergy, environmental, and economical aspects. Additionally, four machine learning algorithms, namely Decision Trees (DT), Gradient Boosting Regression (GBR), Multiple Linear Regression (MLR), and Random Forest (RF), are evolved to forecast the solar collector's energy (RSAH,η) and exergy efficiency (RSAH,ηEX) as well as the drying chamber's mean drying temperature and exergy efficiency (DC,ηEx). In addition, ten drying kinetics mathematical models were employed to fit with sweet potato moisture ratio variation over the experiment. Also, Color and bioactive compounds were analyzed. Results show that, RSAH,η and RSAH,ηEX was 72.9 %, and 5.6 %, respectively. Storage unit thermal (ηTh.,SUPCM)and exergy efficiency (ηEx,SUPCM) were 43.4 %, and 18.4 %, respectively, the discharging lasted around 5.5 h. Theoretical drying chamber thermal efficiency (DC,ηth) was from 21.9 to 97.2 %. And av. DC,ηEx was 46.1 %. RF algorithm achieved the best results for RSAH,η, RSAH,ηEX , DC,Tmean, and DC,ηEx forecasting, because of its superior adaptability and generalization. The overall dryer efficiency was 15 % with a specific energy consumption of 4.509 kWh/kg moisture. The Page model showed the best fitting with sweet potato moisture ratio data. In addition, CO2 mitigation reached 20.2 with earned carbon credit is 56771 RMB. The economic payback period is 29.24 months, the annual total revenue is 8464 RMB and 0.7 RMB as a Return on investment.

Red rice (Oryza sativa L.) composition and its water interaction

Red rice (RR) is renowned for its exceptional nutritional properties and bioactive compounds. Preservation techniques can extend its shelf-life and enhance its market value. Understanding the relationship between the nutritional composition of RR and its water interaction is crucial for improving processing control, product quality and its culinary implications. This study evaluates the influence of RR composition and its water interaction. Nutritional composition was measured. A drying process was conducted to raise the drying critical processing points/periods using an incubator with airflow (1 m/s) at 60 °C. Empirical models were applied to assess the response of the biological material and ensure a good fit. The experiments and statistical analyses were conducted in triplicate. Principal Component Analysis (PCA) was employed to evaluate the correlation between drying periods and the nutritional composition. Results revealed that the nutritional composition influenced the drying critical points/periods. The applied models adjusted well for 'MNA-PB-901', 'MNA-PB-902', and 'MNA-PB-405', while Page's model best fit the experimental data for 'CAQUI' and 'MARANHÃO'. PCA analysis indicated that carbohydrates and amylose impacted superficial water content. A positive correlation was observed between the ash content and "D" point, and crude Fibre and "E" point.

Study of the drying kinetics of black mulberry (Morus nigra L.) leaves

Black mulberry leaves have been used to promote health and prevent diseases due to their biological properties. Drying leaves allows greater stability during storage and marketing. However, studying this operation is important to ensure that the properties are maintained. Therefore, the objective of this study was to use mathematical modeling to define the model that best fits to the experimental data of the drying kinetics at temperatures of 40, 50, 60, and 70°C. Liquid diffusion, leaf surface area, the relationship between temperature increase and diffusion coefficient, and energy activation were also determined. Among the mathematical models studied, the Page model was the one that best described the drying process of black mulberry leaves. As for the diffusion coefficient, the values increase as the drying temperature increases. The activation energy was 65.418 kJ mol-1, and it was observed that the lower the activation energy, the greater the water diffusivity in the product. The drying kinetics data of black mulberry leaves allowed a better understanding of this operation in a matrix with wide application potential. Drying black mulberry leaves at different temperatures altered their color. Considering the evaluations, temperatures of 40 and 50°C are the most indicated for drying black mulberry leaves.