Effect of Electrode Gap and Electric Field Strength in Corona Wind Drying on Drying Kinetics, Color Changes and Shrinkage of Ripe Mango
Article Sidebar
Main Article Content
Abstract
This research was to study the effect of the electrode gap and electric field strength in corona wind drying on drying kinetics, color changes and shrinkage by using the static temperature and velocity at 50 oC and 1.0 m/s. The generation of corona wind was determined from the interval gap between electrodes 3, 4 and 5 cm. and the electric field strength at 0 (non-electric), 4 and 8 kV/cm., respectively. The results showed that the decrease of the electrode gap and increase of the electric potential difference resulted in an increase of the effective diffusivity coefficient (Deff), while the total color differences (∆E*) and the product shrinkage decreased. In addition, the optimum conditions for corona drying were the electrode gap at 3 cm. and the electric potential difference at 8 kV/cm. These optimum conditions led to decrease of the drying time and caused the color and shrinkage quality of drying product was better than that from hot air drying.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
Salirat, S. and Inchonbot. S. (2013). Influence of period fruit bagging by using by carbon bag to mango CV. Namdokmai sethong quality. Research reports. Maejo University, Chiang Mai. (in Thai).
Tirawanichakul, S., Chanchiew, S. and Tirawanichakul, Y. (2013). Pennywort drying using infrared radiation: drying kinetics, energy consumption and quality aspect. KKU Research Journal. 18(2): 311-324. (in Thai).
Wu, Z.H., Li, W.L., Zhao, L.J., Shi, J.F. and Liu, Q. (2015). Drying characteristics and product of Lycium barbarum under stages-varying temperatures drying process. Transactions of the Chinese Society of Agricultural Engineering. 31(11): 287–293.
Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering. 48(2): 177–182.
Zielinska, M., Zielinska, D. and Markowski, M. (2018). The Effect of microwave-vacuum pretreatment on the drying kinetics, color and the content of bioactive compounds in osmo-microwave-vacuum dried cranberries (Vaccinium macrocarpon). Food and Bioprocess Technology. 11: 585–602.
De Bonis, M.V. and Ruocco, G. (2005). Modelling local heat and mass transfer in food slabs due to air jet impingement. Journal of Food Engineering. 78(1): 230-237.
Huang, D., Men, K., Li, D. and Wen, T. (2019). Application of ultrasound technology in the drying of food products. Ultrasonics Sonochemistry. 63: 104950. doi:10.1016/ j.ultsonch.2019.104950
Yabe, A., Mori, Y. and Hijikata, K. (1996). Active heat transfer enhancement by utilizing electric fields. Annual Review of Heat Transfer. 7: 193-244.
Cao, W., Nishiyama, Y., Koide, S. and Lu, Z. (2004). Drying enhancement of rough rice by an electric field. Biosystems Engineering. 87(4): 445–451.
Hashinaga F., Bajgai T.R., Isobe S. and Barthakur N.N. (1999). Electrohydrodynamic (EHD) drying of apple slices. Dry Technology.17: 479–95.
AOAC. (2000). Official methods of analysis. AOAC Official Method 935.29. Association of Official Analytical Chemists, Gaithersburg, MD.
Lewis, W.K. (1921). The rate of drying of solid materials. Journal of Industrial & Engineering Chemistry. 13(5): 427-432.
Page, G. (1949). Factors influencing the maximum rates of air-drying shelled corn in thin layers. M.Sc. thesis, Purdue University. West Lafayette, Indiana.
Henderson, S.M. and Pabis, S. (1961). Grain drying theory I: temperature effect on drying coefficient. Journal of Agricultural Engineering Research. 6: 169–174.
Crank, J. (1975). The mathematics of diffusion. Clarendon Press, Oxford, UK.
Pasban, A., Sadrnia, H., Mohebbi, M. and Shahidi, S.A. (2017). Spectral method for simulating 3D heat and mass transfer during drying of apple slices. Journal of Food Engineering. 212: 201-212.
Dissa, A.O., Desmorieux, H., Bathiebo, J. and Koulidiati, J. (2008). Convective drying characteristics of Amelie mango (Mangifera Indica L. cv. ‘Amelie’) with correction for shrinkage. Journal of Food Engineering. 88(4): 429-437.
Goyal, R.K., Kingsly, A.R.P., Manikantan, M.R. and Ilyas, S.M. (2006). Thin-layer drying kinetics of raw mango slices. Biosystems Engineering. 95(1): 43-49.
Erbay, Z. and Icier, F. (2010) A review of thin layer drying of foods: theory, modeling and experimental results. Critical Reviews in Food Science and Nutrition. 50: 441-464.
López, J., Uribe, E., Vega-Galvez, A. and Miranda, M. (2010). Effect of air temperature on drying kinetics, vitamin c, antioxidant activity, total phenolic content, non-enzymatic browning and firmness of blueberries variety O´Neil. Food and Bioprocess Technology. 3(5):772-777.
Balcer, B.E. and Lai, F.C. (2004). EHD-enhanced drying with multiple-wire electrode. Drying Technology. 22(8): 21–836.
Dinani, S.T., Hamdami, N., Shahedi, M. and Havet, M. (2014). Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices. Energy Conversion and Management. 86: 70 –80.
Martynenko, A., Bashkir, I. and Kudra, T. (2019). Electrically enhanced drying of white champignons. Drying Technology An International Journal. 1-11.
Sturm, B., Vega, A.M.N and Hofacker, W. (2014). Influence of process control strategies on drying kinetics, colour and shrinkage of air dried apples. Applied Thermal Engineering. 62(2): 455–460.
Orikasa, T., Wu, L., Shiina, T. And Tagawa, A. (2008). Drying characteristics of kiwifruit during hot air drying. Journal of Food Engineering. 85(2): 303-308.
Liu, J., Xue, J., Xu, Q., Shi, Y., Wu, L. and Li, Z. (2017). Drying kinetics and quality attributes of white radish in low pressure superheated steam. International Journal of Food Engineering. 13(7): doi:10.1515/ijfe-2016-0365
Salarikia, A., Ashtiani, S.H.M. and Mahmood Reza Golzarian, M.R. (2017). Comparison of drying characteristics and quality of peppermint leaves using different drying methods. Journal of Food Processing and Preservation. 41(3): e12930. doi:10.1111/ jfpp.12930
Chunthaworn, S., Achariyaviriya, S., Achariyaviriya, A. and Namsanguan, K. (2012). Color kinetics of longan flesh drying at high temperature. Procedia Engineering. 32: 104 – 111.
Nadian, M.H., Rafiee, S., Aghbashlo, M., Hosseinpour, S. and Mohtasebi, S.S. (2015). Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying. Food and Bioproducts Processing. 94: 263-274.
Arévalo-Pinedo, A. and Murr, F.E.X. (2006). Kinetics of vacuum drying of pumpkin (Cucurbita maxima): Modeling with shrinkage. Journal of Food Engineering. 76: 562-567.
Khraisheh, M.A.M., Cooper, T.J.R. and Magee, T.R.A. (1997). Microwave and air drying I. Fundamental considerations and assumptions for the simplified thermal calculations of volumetric power absorption. Journal of Food Engineering. 33(1-2): 207-219.