Академический Документы
Профессиональный Документы
Культура Документы
www.elsevier.com/locate/jfoodeng
Department of Chemical Engineering, Yildiz Technical University, 34210 Esenler, Istanbul, Turkey
Received 15 June 2005; accepted 20 December 2005
Available online 28 February 2006
Abstract
The drying characteristics of tomatoes were investigated at 55, 60, 65 and 70 C with air ow rate of 1.5 m/s. Prior to drying, tomatoes
were subjected to dipping in alkaline ethyl oleate solution (2% ethyl oleate + 4% potassium carbonate). Also, drying of raw tomatoes was
taken as a control. During the experiments, tomatoes were dried to the nal moisture content of 11% from 94.5% (w.b.) It has been found
that pre-treatment and air temperature aect the course and rate of drying. The increase in the air temperature in the range 5570 C
markedly increased the drying rate of tomatoes. The experimental data were tted to two drying models: Henderson and Pabis, and Page
models. The models were compared using the coecient of determination and reduced chi-square. The Page model best described the
drying curve of tomatoes. A diusion model was used to describe the moisture transfer and the eective diusivity at each temperature
was determined. The eective diusivity of pre-treated and untreated varied between 5.657.53 1010 and 3.916.65 1010 m2/s,
respectively. The temperature dependence of the diusivity coecient was also described by the Arrhenius type relationship. The activation energy of tomatoes was in the range of 17.4032.94 kJ/mol.
2006 Elsevier Ltd. All rights reserved.
Keywords: Air-drying; Rehydration capacity of tomatoes; Thin-layer drying models; Eective diusivity; Activation energy
1. Introduction
Tomato is the worlds most commonly commercially
produced vegetable. The world tomato production reached
124,111,781 metric tons and Turkey produced about
9,440,000 metric ton of tomatoes in the 2004 (FAO,
2005). United States, Turkey, Italy, and Spain are the leading tomato growing countries (Jumah, Banat, Al-Asheh, &
Hammad, 2004). Tomato is used to great extent in the fresh
state, and in some processes as juice, puree, sauces and
canned varieties (Akanbi, Adeyemi, & Ojo, 2006). Moreover, dried tomato products are used as a component for
pizza and various vegetable and spicy dishes.
Drying is the most common form of food preservation
and extends the food self-life. The major objective in drying
agricultural products is the reduction of the moisture con-
Tel.: +90 212 449 17 32; fax: +90 212 449 18 95.
E-mail address: doymaz@yildiz.edu.tr
0260-8774/$ - see front matter 2006 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2005.12.047
1292
Nomenclature
a
De
D0
Ea
k
k0
L
Mt
Me
drying constant
eective diusivity, m2/s
pre-exponential factor of Arrhenius equation,
m2/s
activation energy for the moisture diusion, kJ/
mol
drying constant, 1/min
slope
the half-thickness of the halve in samples
moisture content, kg water/kg dry matter
equilibrium moisture content, kg water/kg dry
matter
M0
N
n
R
R2
T
t
z
v2
1293
2000
Drying time (min)
Mt Me
M0 Me
1750
1500
1250
1000
50
55
60
65
Drying temperature (C)
70
75
1
AEEO
NAT
Page model
0.8
Moisture ratio
MR
0.6
0.4
0.2
0
0
500
1000
1500
2000
2500
1294
1
AEEO
NAT
Page model
0.6
0.4
NAT
0.8
Moisture ratio
Moisture ratio
0.8
AEEO
Page model
0.6
0.4
0.2
0.2
0
0
500
1000
Drying time (min)
1500
2000
0
0
500
1000
Drying time (min)
1500
AEEO
NAT
Moisture ratio
0.8
Page model
0.6
0.2
0
0
500
1000
Drying time (min)
1500
2000
2002), apricot (Doymaz, 2004), grapes (Raouzeos & Saravacos, 1986; Saravacos, Marousis, & Raouzeos, 1988).
Figs. 25 show the experimental data (moisture ratio
versus drying time) obtained for air at temperatures ranging from 55 C to 70 C, and a constant ow rate of
1.5 m/s. As it would be expected, during the initial stages
of drying there was a rapid moisture removal from the
product, which later decreased with increase in drying time.
From these gures, it can be seen that the moisture ratio
decreases continually with drying time. As expected that
the drying air temperatures had much more eect on the
drying moisture content of tomatoes. The temperature
inuence was highest at 70 C air temperature. There is
no constant rate-drying period in these curves, all drying
processes occurred in falling rate-drying period and during
the falling drying rate period, the drying process of tomato
1295
Table 1
Curve tting criteria for the thin-layer drying models for drying of tomatoes
Code
T (C)
AEEO
55
k: 0.0018)
k: 0.0016)
60
65
70
NAT
55
60
65
70
diusivity, innite slab geometry and uniform initial moisture distribution (Crank, 1975):
!
2
1
8 X
1
2n 1 p2 Deff t
MR 2
exp
5
p n0 2n 12
4L2
where De is the eective diusivity (m2/s), L is the halfthickness of the halve in samples (m), and n is a positive
integer. This equation (Eq. (5)) can be simplied by taking
the rst term of series solution:
2
8
p Deff t
MR 2 exp
6
p
4L2
The eective diusivity is also typically calculated by using
the slope of Eq. (6), namely, when natural ln (MR) versus
time was plotted, a straight line with a slope k0 was
obtained:
p2 Deff
7
4L2
The calculated values of De for dierent temperatures are
presented in Table 2. The eective diusivity values of
dried samples at 5570 C were varied in the range of
5.657.53 1010 m2/s for pre-treated samples and 3.91
6.65 1010 m2/s for untreated samples. The obtained values are in the suitable range for similar products reported
k0
Table 2
Values of eective diusivity obtained for tomato samples at dierent
temperatures
Code
T (C)
De (m2/s)
AEEO
55
60
65
70
5.65 1010
6.11 1010
6.56 1010
7.53 1010
NAT
55
60
65
70
3.91 1010
4.91 1010
5.78 1010
6.65 1010
k: 0.0024)
k: 0.0020)
k: 0.0024)
k: 0.0018)
k: 0.0018)
k: 0.0022)
R2
v2
0.9910
0.9985
0.9916
0.9979
0.9840
0.9953
0.9819
0.9950
0.00080
0.00012
0.00073
0.00018
0.00151
0.00047
0.00172
0.00047
0.9951
0.9984
0.9895
0.9961
0.9879
0.9949
0.9837
0.9943
0.00041
0.00013
0.00091
0.00033
0.00107
0.00045
0.00186
0.00076
1296
-20.8
AEEO
NAT
-21
4. Conclusions
R2
= 0.9706
ln Deff
-21.2
-21.4
-21.6
R2 = 0.9902
-21.8
0.0029
0.00295
0.003
0.00305
0.0031
1/(T+273.15) (1/K)
Fig. 6. Inuence of temperature on the eective diusivity for pre-treated
and untreated tomatoes.
5.0
Rehydration capacity (kg water/kg dry
matter)
AEEO
NAT
4.0
3.0
2.0
1.0
0.0
55
Fig. 7. Rehydration
temperatures.
60
65
Temperature (C)
capacities
of
tomatoes
70
at
dierent
drying
The eect of alkaline ethyl oleate solution and temperature on the drying kinetics of tomatoes was investigated.
Alkaline ethyl oleate solution used in tomato drying
aected strongly the drying characteristics and rehydration
capacities of the dried product. Pre-treated tomatoes with
alkaline ethyl oleate solution dried faster than untreated
samples. Moreover, rehydration capacity of pre-treated
samples is faster. Drying curves of tomatoes did not show
a constant rate-drying period under the experimental
employed and showed only a falling rate-drying period.
The drying data were tted to Henderson and Pabis, and
Page models. Two statistical tools were used to quantify
the goodness of tting: the determination of coecient
(R2) and the reduced chi-square (v2). The Page model,
which gave higher the coecient of determination and lowers the reduced chi-square, was considered the best for
explaining the drying characteristics of tomatoes. The eective diusivity of pre-treated and untreated varied between
5.657.53 1010 and 3.916.65 1010 m2/s, respectively.
Eective diusivity increased with increased of temperature. The temperature dependence of the eective diusivity was also described by the Arrhenius type relationship.
The activation energy for moisture diusion was 17.40
and 32.94 kJ/mol for pre-treated and untreated samples,
respectively.
References
Ahmed, J., & Shivhare, U. S. (2001). Eect of pre-treatment on drying
characteristics and colour of dehydrated green chillis. Journal of Food
Science and Technology, 38, 504506.
Ahrne, L., Prothon, F., & Funebo, T. (2003). Comparison of drying
kinetics and texture eects of two calcium pretreatments before
microwave-assisted dehydration of apple and potato. International
Journal of Food Science and Technology, 38, 411420.
Akanbi, C. T., Adeyemi, R. S., & Ojo, A. (2006). Drying characteristics
and sorption isotherm of tomato slices. Journal of Food Engineering,
73, 141146.
Akpinar, E. K., & Bicer, Y. (2004). Modelling of the drying of eggplants in
thin-layers. International Journal of Food Science and Technology, 39,
19.
Andritsos, N., Dalampakis, P., & Kolios, N. (2003). Use of geothermal
energy for tomato energy. GMC Bulletin(March), 913.
Bolin, H. R., Petrucci, V., & Fuller, G. (1975). Characteristics of
mechanically harvested raisins produced by dehydration and by eld
drying. Journal of Food Science, 40, 10361038.
Chinnan, M. S. (1984). Evaluation of selected mathematical models for
describing thin layer drying of in shell pecans. Transactions of the
ASAE, 27, 610615.
Crank, J. (1975). The mathematics of diusion (2nd ed.). Oxford, UK:
Clarendon Press.
Diamante, L. M., & Munro, P. A. (1993). Mathematical modelling of the
thin layer solar drying of sweet potato slices. Solar Energy, 51,
271276.
Doymaz, I. (2004). Eect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots.
Biosystems Engineering, 89, 281287.
1297
Ozdemir, M., & Devres, Y. O. (1999). The thin layer drying characteristics
of hazelnuts during roasting. Journal of Food Engineering, 42, 225233.
Page, C. (1949). Factors inuencing the maximum rates of air drying of
shelled corn in thin layer. Unpublished M.S. Thesis, Purdue University, Lafayette, IN.
Raouzeos, G. S., & Saravacos, G. D. (1986). Solar drying of raisins.
Drying Technology, 4, 633649.
Riva, M., & Peri, C. (1986). Kinetics of sun and air drying of dierent
varieties of seedless grapes. Journal of Food Technology, 21, 199208.
Sacilik, K., Keskin, R., & Elicin, A. K. (2006). Mathematical modelling of
solar tunnel drying of thin layer organic tomato. Journal of Food
Engineering, 73, 231238.
Saravacos, G. D., Marousis, S. N., & Raouzeos, G. S. (1988). Eect of
ethyl oleate on the rate of air-drying of foods. Journal of Food
Engineering, 7, 263270.
Sarsavadia, P. N., Sawhney, R. L., Pangavhane, D. R., & Singh, S. P.
(1999). Drying behaviour of brined onion slices. Journal of Food
Engineering, 40, 219226.
Simal, S., Mulet, A., Tarrazo, J., & Rosello, C. (1996). Drying models for
green peas. Food Chemistry, 55, 121128.
Sogi, D. S., Shivhare, U. S., Garg, S. K., & Bawa, A. S. (2003). Water
sorption isotherm and drying characteristics of tomato seeds. Biosystems Engineering, 84, 297301.
St. George, S. D., Cenkowski, S., & Muir, W. E. (2004). A review of
drying technologies for the preservation of nutritional compounds in
waxy skinned fruit. In 2004 North Central ASAE/CSAE Conference,
Manitoba, Canada, September 2425, 2004.
Telis, V. R. N., & Sobral, P. J. A. (2002). Glass transitions for freeze-dried
and air-dried tomato. Food Research International, 35, 435443.
Varadharaju, N., Karunanidhi, C., & Kailappan, R. (2001). Coee cherry
drying: A two-layer model. Drying Technology, 19, 709715.
Zanoni, B., Peri, C., Nani, R., & Lavelli, V. (1999). Oxidative heat damage
of tomato halves as aected by drying. Food Research International, 31,
395401.
Zogzas, N. P., Maroulis, Z. B., & Marinos-Kouris, D. (1996). Moisture
diusivity data compilation in foodstus. Drying Technology, 14,
22252253.