Moisture Sorption Behavior and Effects of Temperature, Slice Thickness, and Loading Density on Drying Kinetics of a Local Sweet Potato Cultivar Grown in Bangladesh.
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| Title: | Moisture Sorption Behavior and Effects of Temperature, Slice Thickness, and Loading Density on Drying Kinetics of a Local Sweet Potato Cultivar Grown in Bangladesh. |
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| Authors: | Kamal, Mirza Sahria1 (AUTHOR), Shakil, Md2 (AUTHOR), Akter, Tanjina2 (AUTHOR), Yasmin, Sabina3 (AUTHOR), Saeid, Abu4 (AUTHOR), Khandaker, Mayeen Uddin5,6 (AUTHOR) |
| Source: | Journal of Food Processing & Preservation. 6/21/2023, p1-14. 14p. |
| Subjects: | Sweet potatoes, Temperature effect, Potato growing, Sorption, Drying, Heat equation, Goodness-of-fit tests, Moisture |
| Geographic Terms: | Bangladesh |
| Abstract: | This study is aimed at investigating the moisture sorption behavior and thin-layer drying kinetics of local sweet potato sada (LSPS) variety slices. The sweet potato tubers were sliced at 3, 5, and 7 mm and dried at temperatures of 45, 55, and 62°C at a constant air velocity of 0.6 m/sec in a laboratory-scale cabinet dryer. The BET (Brunauer, Emmet, and Teller) and GAB (Guggenheim-Anderson-De Bore) models were applied to fit the sorption data. Fick's diffusion equation was used to calculate the drying rate constant and effective moisture diffusivity. Our current result reveals that LSPS exhibited an isotherm with a sigmoid (type II) shape, and the GAB model was more goodness of fit than the BET model to clarify the adsorption isotherm of LSPS. The drying time increased with increasing slice thickness but reduced with increasing drying temperature. The drying rate constant for thin-layer drying decreased with an increase in slice thickness but increased with increasing drying temperature. The loading density with two different shapes (French cut and cube cut) also affected the drying rate constant, which decreased with the increase in loading density. Using statistical parameters, five thin-layer drying models were applied to fit the drying data. The findings indicated that the logarithmic model for 45-55°C and the Page model for 62°C were the most suitable models for explaining the drying behavior of LSPS slices. The effective moisture diffusivity increased with increasing slice thickness and drying temperature, ranging from 7.10 × 10 − 11 to 1.55 × 10 − 10 m2/s over the temperature range studied. The activation energy also increased with increasing slice thickness, and the values were 5.55 and 7.39 kJ/mol for 3 and 5 mm slices, respectively. The findings suggested that slice thickness, drying temperature, and sample loading density on cabinet dryer trays affect the drying kinetics of sweet potato slices. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 173804882 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Moisture Sorption Behavior and Effects of Temperature, Slice Thickness, and Loading Density on Drying Kinetics of a Local Sweet Potato Cultivar Grown in Bangladesh. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Kamal%2C+Mirza+Sahria%22">Kamal, Mirza Sahria</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Shakil%2C+Md%22">Shakil, Md</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Akter%2C+Tanjina%22">Akter, Tanjina</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yasmin%2C+Sabina%22">Yasmin, Sabina</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Saeid%2C+Abu%22">Saeid, Abu</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Khandaker%2C+Mayeen+Uddin%22">Khandaker, Mayeen Uddin</searchLink><relatesTo>5,6</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 6/21/2023, p1-14. 14p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Sweet+potatoes%22">Sweet potatoes</searchLink><br /><searchLink fieldCode="DE" term="%22Temperature+effect%22">Temperature effect</searchLink><br /><searchLink fieldCode="DE" term="%22Potato+growing%22">Potato growing</searchLink><br /><searchLink fieldCode="DE" term="%22Sorption%22">Sorption</searchLink><br /><searchLink fieldCode="DE" term="%22Drying%22">Drying</searchLink><br /><searchLink fieldCode="DE" term="%22Heat+equation%22">Heat equation</searchLink><br /><searchLink fieldCode="DE" term="%22Goodness-of-fit+tests%22">Goodness-of-fit tests</searchLink><br /><searchLink fieldCode="DE" term="%22Moisture%22">Moisture</searchLink> – Name: SubjectGeographic Label: Geographic Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Bangladesh%22">Bangladesh</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This study is aimed at investigating the moisture sorption behavior and thin-layer drying kinetics of local sweet potato sada (LSPS) variety slices. The sweet potato tubers were sliced at 3, 5, and 7 mm and dried at temperatures of 45, 55, and 62°C at a constant air velocity of 0.6 m/sec in a laboratory-scale cabinet dryer. The BET (Brunauer, Emmet, and Teller) and GAB (Guggenheim-Anderson-De Bore) models were applied to fit the sorption data. Fick's diffusion equation was used to calculate the drying rate constant and effective moisture diffusivity. Our current result reveals that LSPS exhibited an isotherm with a sigmoid (type II) shape, and the GAB model was more goodness of fit than the BET model to clarify the adsorption isotherm of LSPS. The drying time increased with increasing slice thickness but reduced with increasing drying temperature. The drying rate constant for thin-layer drying decreased with an increase in slice thickness but increased with increasing drying temperature. The loading density with two different shapes (French cut and cube cut) also affected the drying rate constant, which decreased with the increase in loading density. Using statistical parameters, five thin-layer drying models were applied to fit the drying data. The findings indicated that the logarithmic model for 45-55°C and the Page model for 62°C were the most suitable models for explaining the drying behavior of LSPS slices. The effective moisture diffusivity increased with increasing slice thickness and drying temperature, ranging from 7.10 × 10 − 11 to 1.55 × 10 − 10 m2/s over the temperature range studied. The activation energy also increased with increasing slice thickness, and the values were 5.55 and 7.39 kJ/mol for 3 and 5 mm slices, respectively. The findings suggested that slice thickness, drying temperature, and sample loading density on cabinet dryer trays affect the drying kinetics of sweet potato slices. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=173804882 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/2023/5523400 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 14 StartPage: 1 Subjects: – SubjectFull: Sweet potatoes Type: general – SubjectFull: Temperature effect Type: general – SubjectFull: Potato growing Type: general – SubjectFull: Sorption Type: general – SubjectFull: Drying Type: general – SubjectFull: Heat equation Type: general – SubjectFull: Goodness-of-fit tests Type: general – SubjectFull: Moisture Type: general – SubjectFull: Bangladesh Type: general Titles: – TitleFull: Moisture Sorption Behavior and Effects of Temperature, Slice Thickness, and Loading Density on Drying Kinetics of a Local Sweet Potato Cultivar Grown in Bangladesh. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Kamal, Mirza Sahria – PersonEntity: Name: NameFull: Shakil, Md – PersonEntity: Name: NameFull: Akter, Tanjina – PersonEntity: Name: NameFull: Yasmin, Sabina – PersonEntity: Name: NameFull: Saeid, Abu – PersonEntity: Name: NameFull: Khandaker, Mayeen Uddin IsPartOfRelationships: – BibEntity: Dates: – D: 21 M: 06 Text: 6/21/2023 Type: published Y: 2023 Identifiers: – Type: issn-print Value: 01458892 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
| ResultId | 1 |
