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Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric

Year 2019, Volume: 25 Issue: 3, 334 - 345, 05.09.2019
https://doi.org/10.15832/ankutbd.439434

Abstract

In the present research, effect of methods that use the microwave (90, 160 and 350 W), infrared (60, 70 and 80 °C), and freeze drying for turmeric samples on the drying kinetics, effective moisture diffusivity and color were analyzed. Also ten distinct thin layer models of drying were used to predict their kinetics. Depending on the evaluation of the statistical tests, models of Midilli et al and Wang & Singh models were found the optimum ones for explaining drying characteristics of turmeric. Among the used methods, the fastest and slowest drying time was 65 min with microwave drying (350 W) and 600 min with freeze drying, respectively. The calculations demonstrate that the maximum effective moisture diffusivity value is obtained in microwave drying (350 W). Our study shows that although the freeze-drying increases the drying time, it showed closest color results against to fresh samples. In conclusion, microwave, infrared and freeze drying methods applied to turmeric should improve with the combined drying applications.

References

  • Agrawal Y C & Singh R P (1978). Thin-layer drying studies on short-grain rough rice. Paper-American Society of Agricultural Engineers
  • Apintanapong M & Maisuthisakul P (2011). Microwave-vacuum drying kinetics of turmeric. Agricultural Science Journal (Thailand) 42(2): 269-272
  • Aral S & Beşe A V (2016). Convective drying of hawthorn fruit (Crataegus spp.): effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry 210: 577-584
  • Arslan D & Özcan M M (2010). Study the effect of sun, oven and microwave drying on quality of onion slices. LWT-Food Science and Technology 43(7): 1121-1127
  • Arumuganathan T, Manikantan M R, Rai R D, Anandakumar S & Khare V (2009). Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. International Agrophysics 23(1): 1-7
  • Ayensu A (1997). Dehydration of food crops using a solar dryer with convective heat flow. Solar Energy 59(4): 121-126
  • Bal L M, Kar A, Satya S & Naik S N (2010). Drying kinetics and effective moisture diffusivity of bamboo shoot slices undergoing microwave drying. International Journal of Food Science & Technology 45: 2321-2328
  • Blasco M, García-Pérez J V, Bon J, Carreres J E & Mulet A (2005). Effect of blanching and air flow rate on turmeric drying. Food Science and Technology International 12(4): 315-323
  • Borah A, Hazarika K & Khayer S M (2015). Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a solar conduction dryer. Information Processing in Agriculture 2(2): 85-92
  • Borah A, Sethi L N, Sarkar S & Hazarika K (2017). Effect of drying on texture and color characteristics of ginger and turmeric in a solar biomass integrated dryer. Journal of Food Process Engineering 40(1): 1-6
  • Celma A R, Rojas S &Lopez-Rodriguez F (2008). Mathematical modelling of thin-layer infrared drying of wet olive husk. Chemical Engineering and Processing: Process Intensification 47: 1810-1818
  • Cihan A, Kahveci K & Hacıhafzoğlu O (2007). Modeling of intermittent drying of thin layer rough rice. Journal of Food Engineering 79(1): 293-298Crank J (1975). The mathematics of diffusion. London, Oxford University Press
  • Dadalı G, Kılıç Apar D & Özbek B (2007). Microwave drying kinetics of okra. Drying Technology 25(5): 917-924
  • Delgado T, Pereira J A, Casal S & Ramalhosa E (2016). Effect of drying on color, proximate composition and drying kinetics of sliced chestnuts. Journal of Food Process Engineering 39(5): 512-520
  • Doymaz I & Ismail O (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing 89(1): 31-38
  • Doymaz I, Kipcak A S & Piskin S (2015). Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Science 33(4): 367-376
  • Evin D (2011). Microwave drying and moisture diffusivity of white mulberry: experimental and mathematical modeling. Journal of Mechanical Science and Technology 25(10): 2711-2718
  • Gupta AK, Mishra R & Lal R K (2015). Genetic resources, diversity, characterization and utilization of agronomical traits in turmeric (Curcuma longa L.). Industrial Crops and Products 77: 708-712
  • Hirun S, Utama-ang N & Roach P D (2014). Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying. Journal of Food Science and Technology 51(9): 2127-2133
  • Kadam D M & Dhingra D (2011). Mass transfer kinetics of banana slices during osmo-convective drying. Journal of Food Process Engineering 34(2): 511-532
  • Kassem A S (1998). Comparative studies on thin layer drying models for wheat. In Proceedings of the 13th International Congress on Agricultural Engineering
  • Laosanguanek N, Assawarachan R & Noomhorm A (2009). Thin layer infrared radiation drying of turmeric slices. International Agricultural Engineering Conference
  • Madamba P S, Driscoll R H & Buckle K A (1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering 29(1): 75-97
  • Manikantan M R, Barnwal P & Goyal R K (2014). Drying characteristics of paddy in an integrated dryer. Journal of Food Science and Technology 51(4): 813-819
  • Midilli A, Kucuk H & Yapar Z (2002). A new model for single layer drying. Drying Technology 20(7): 1503-1513
  • Mishra R, Gupta A K, Lal R K, Jhang T & Banerjee N (2015). Genetic variability, analysis of genetic parameters, character associations and contribution for agronomical traits in turmeric (Curcuma longa L.). Industrial Crops and Products 76: 204-208
  • Motevali A, Minaei S, Khoshtaghaza M H & Amirnejat H (2011). Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy 36: 6433-6441
  • Parveen S, Kailappan R & Dhananchezhiyan P (2013). Studies on shrinkage of turmeric rhizomes during drying. International Journal of Food Nutrition and Science 2: 30-34
  • Prathapan A, Lukhman M, Arumughan C, Sundaresan A & Raghu K G (2009). Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome. International Journal of Food Science & Technology 44: 1438-1444
  • Riaz MR, Rauf S A, Lupoli R, Rafi M A, Jilani G & Siddiqi A R (2015). Potential of turmeric extract and its fractions to control peach fruit fly (Diptera: Tephritidae). Ciência e Agrotecnologia 39(6): 545-552
  • Sadin R, Chegini G R & Sadin H (2014). The effect of temperature and slice thickness on drying kinetics tomato in the infrared dryer. Heat and Mass Transfer 50: 501-507
  • Sharaf-Eldeen Y I, Blaisdell J L & Hamdy M Y (1980). A model for ear corn drying. Transactions of the ASAE 23(5): 1261-1265
  • Singh G, Arora S & Kumar S (2010). Effect of mechanical drying air conditions on quality of turmeric powder. Journal of Food Science and Technology 47(3): 347-350
  • Smail Meziane S (2011). Drying kinetics of olive pomace in a fluidized bed dryer. Energy Conversion and Management 52(3): 1644-1649
  • Toğrul H (2005). Simple modeling of infrared drying of fresh apple slices. Journal of Food Engineering 71: 311-323
  • Verma L R, Bucklin R A, Endan J B & Wratten F T (1985). Effects of drying air parameters on rice drying models. Transactions of the ASAE 28(1): 296-301
  • Wang C Y & Singh R P (1978). Use of variable equilibrium moisture content in modeling rice drying. Transactions of the ASAE 11(6): 668-672
  • Wang J, Wang J S & Yu Y (2007). Microwave drying characteristics and dried quality of pumpkin. International Journal of Food Science & Technology 42(2): 148-156
  • Westerman P W, White G M & Ross I J (1976). Relative humidity effect on the high-temperature drying of shelled corn. Transactions of the ASAE 16(6): 1136-1139
  • Yagcioglu A, Degirmencioglu A & Cagatay F (1999). Drying characteristics of laurel leaves under different drying conditions. In Proceedings of the 7th International Congress on Agricultural Mechanization and Energy
Year 2019, Volume: 25 Issue: 3, 334 - 345, 05.09.2019
https://doi.org/10.15832/ankutbd.439434

Abstract

References

  • Agrawal Y C & Singh R P (1978). Thin-layer drying studies on short-grain rough rice. Paper-American Society of Agricultural Engineers
  • Apintanapong M & Maisuthisakul P (2011). Microwave-vacuum drying kinetics of turmeric. Agricultural Science Journal (Thailand) 42(2): 269-272
  • Aral S & Beşe A V (2016). Convective drying of hawthorn fruit (Crataegus spp.): effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry 210: 577-584
  • Arslan D & Özcan M M (2010). Study the effect of sun, oven and microwave drying on quality of onion slices. LWT-Food Science and Technology 43(7): 1121-1127
  • Arumuganathan T, Manikantan M R, Rai R D, Anandakumar S & Khare V (2009). Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. International Agrophysics 23(1): 1-7
  • Ayensu A (1997). Dehydration of food crops using a solar dryer with convective heat flow. Solar Energy 59(4): 121-126
  • Bal L M, Kar A, Satya S & Naik S N (2010). Drying kinetics and effective moisture diffusivity of bamboo shoot slices undergoing microwave drying. International Journal of Food Science & Technology 45: 2321-2328
  • Blasco M, García-Pérez J V, Bon J, Carreres J E & Mulet A (2005). Effect of blanching and air flow rate on turmeric drying. Food Science and Technology International 12(4): 315-323
  • Borah A, Hazarika K & Khayer S M (2015). Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a solar conduction dryer. Information Processing in Agriculture 2(2): 85-92
  • Borah A, Sethi L N, Sarkar S & Hazarika K (2017). Effect of drying on texture and color characteristics of ginger and turmeric in a solar biomass integrated dryer. Journal of Food Process Engineering 40(1): 1-6
  • Celma A R, Rojas S &Lopez-Rodriguez F (2008). Mathematical modelling of thin-layer infrared drying of wet olive husk. Chemical Engineering and Processing: Process Intensification 47: 1810-1818
  • Cihan A, Kahveci K & Hacıhafzoğlu O (2007). Modeling of intermittent drying of thin layer rough rice. Journal of Food Engineering 79(1): 293-298Crank J (1975). The mathematics of diffusion. London, Oxford University Press
  • Dadalı G, Kılıç Apar D & Özbek B (2007). Microwave drying kinetics of okra. Drying Technology 25(5): 917-924
  • Delgado T, Pereira J A, Casal S & Ramalhosa E (2016). Effect of drying on color, proximate composition and drying kinetics of sliced chestnuts. Journal of Food Process Engineering 39(5): 512-520
  • Doymaz I & Ismail O (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing 89(1): 31-38
  • Doymaz I, Kipcak A S & Piskin S (2015). Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Science 33(4): 367-376
  • Evin D (2011). Microwave drying and moisture diffusivity of white mulberry: experimental and mathematical modeling. Journal of Mechanical Science and Technology 25(10): 2711-2718
  • Gupta AK, Mishra R & Lal R K (2015). Genetic resources, diversity, characterization and utilization of agronomical traits in turmeric (Curcuma longa L.). Industrial Crops and Products 77: 708-712
  • Hirun S, Utama-ang N & Roach P D (2014). Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying. Journal of Food Science and Technology 51(9): 2127-2133
  • Kadam D M & Dhingra D (2011). Mass transfer kinetics of banana slices during osmo-convective drying. Journal of Food Process Engineering 34(2): 511-532
  • Kassem A S (1998). Comparative studies on thin layer drying models for wheat. In Proceedings of the 13th International Congress on Agricultural Engineering
  • Laosanguanek N, Assawarachan R & Noomhorm A (2009). Thin layer infrared radiation drying of turmeric slices. International Agricultural Engineering Conference
  • Madamba P S, Driscoll R H & Buckle K A (1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering 29(1): 75-97
  • Manikantan M R, Barnwal P & Goyal R K (2014). Drying characteristics of paddy in an integrated dryer. Journal of Food Science and Technology 51(4): 813-819
  • Midilli A, Kucuk H & Yapar Z (2002). A new model for single layer drying. Drying Technology 20(7): 1503-1513
  • Mishra R, Gupta A K, Lal R K, Jhang T & Banerjee N (2015). Genetic variability, analysis of genetic parameters, character associations and contribution for agronomical traits in turmeric (Curcuma longa L.). Industrial Crops and Products 76: 204-208
  • Motevali A, Minaei S, Khoshtaghaza M H & Amirnejat H (2011). Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy 36: 6433-6441
  • Parveen S, Kailappan R & Dhananchezhiyan P (2013). Studies on shrinkage of turmeric rhizomes during drying. International Journal of Food Nutrition and Science 2: 30-34
  • Prathapan A, Lukhman M, Arumughan C, Sundaresan A & Raghu K G (2009). Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome. International Journal of Food Science & Technology 44: 1438-1444
  • Riaz MR, Rauf S A, Lupoli R, Rafi M A, Jilani G & Siddiqi A R (2015). Potential of turmeric extract and its fractions to control peach fruit fly (Diptera: Tephritidae). Ciência e Agrotecnologia 39(6): 545-552
  • Sadin R, Chegini G R & Sadin H (2014). The effect of temperature and slice thickness on drying kinetics tomato in the infrared dryer. Heat and Mass Transfer 50: 501-507
  • Sharaf-Eldeen Y I, Blaisdell J L & Hamdy M Y (1980). A model for ear corn drying. Transactions of the ASAE 23(5): 1261-1265
  • Singh G, Arora S & Kumar S (2010). Effect of mechanical drying air conditions on quality of turmeric powder. Journal of Food Science and Technology 47(3): 347-350
  • Smail Meziane S (2011). Drying kinetics of olive pomace in a fluidized bed dryer. Energy Conversion and Management 52(3): 1644-1649
  • Toğrul H (2005). Simple modeling of infrared drying of fresh apple slices. Journal of Food Engineering 71: 311-323
  • Verma L R, Bucklin R A, Endan J B & Wratten F T (1985). Effects of drying air parameters on rice drying models. Transactions of the ASAE 28(1): 296-301
  • Wang C Y & Singh R P (1978). Use of variable equilibrium moisture content in modeling rice drying. Transactions of the ASAE 11(6): 668-672
  • Wang J, Wang J S & Yu Y (2007). Microwave drying characteristics and dried quality of pumpkin. International Journal of Food Science & Technology 42(2): 148-156
  • Westerman P W, White G M & Ross I J (1976). Relative humidity effect on the high-temperature drying of shelled corn. Transactions of the ASAE 16(6): 1136-1139
  • Yagcioglu A, Degirmencioglu A & Cagatay F (1999). Drying characteristics of laurel leaves under different drying conditions. In Proceedings of the 7th International Congress on Agricultural Mechanization and Energy
There are 40 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Onur Taskın 0000-0002-5741-8841

Nazmi Izlı

Publication Date September 5, 2019
Submission Date June 30, 2018
Acceptance Date September 14, 2018
Published in Issue Year 2019 Volume: 25 Issue: 3

Cite

APA Taskın, O., & Izlı, N. (2019). Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric. Journal of Agricultural Sciences, 25(3), 334-345. https://doi.org/10.15832/ankutbd.439434

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