THIN LAYER DRYING OF GARLIC SLICES USING CONVECTION AND COMBINED (CONVECTION - INFRARED) HEATING MODES

Abdelmotaleb., A.; El-Kholy, M. M.; Abou-El-Hana, N. H.; Younis, M. A.

doi:10.21608/mjae.2009.109883

	THIN LAYER DRYING OF GARLIC SLICES USING CONVECTION AND COMBINED (CONVECTION - INFRARED) HEATING MODES
Misr Journal of Agricultural Engineering
Article 14, Volume 26, Issue 1, January 2009, Page 251-281 PDF (525 K)
Document Type: Original Article
DOI: 10.21608/mjae.2009.109883
View on SCiNiTO
Authors
A. Abdelmotaleb.¹; M. M. El-Kholy²; N. H. Abou-El-Hana³; M. A. Younis⁴
¹Prof., and Head of Ag. Eng. Dept., Fac. of Ag., Kaferelsheikh Univ., Egypt.
²Senior Researcher, Ag. Eng. Res. Institute, Ag. Res. Center, Dokki, Egypt.
³Lecturer, Ag. Eng. Dept., Fac. of Ag., Kaferelsheikh Univ., Egypt.
⁴Ag. Eng., Ag. Eng. Res. Institute, Ag. Res. Center, Dokki, Giza, Egypt.
Abstract
Thin layer drying of garlic slices has been studied under convection and combined infrared–convection heating modes. Four levels of inlet air temperature 45, 55, 65, and 75°C and three levels of air velocity of 0.25, 0.75, and 1.25 m/s were used for the convection drying experiments. While, for the combined infrared-convection, three levels of radiation intensity of about 0.075, 0.15 and 0.225 W cm^-2 and three levels of air temperatures 45, 55 and 65°C were studied at inlet air velocity of 0.75 m/s. Three mathematical models (Page, Modified Page, and Henderson and Pabis) were examined for describing the drying behavior of garlic slices under the above mentioned experimental parameters. The results were compared to their goodness of fit in terms of coefficient of determination (R²), Standard deviation (SD), average percentage of error (% E), chi-square (χ²) and the modeling efficiency (EF). The results showed increases in drying rate, thermal efficiency, rehydration ratio, flavor strength, and colour difference, and showed decreases in drying time and specific energy consumption for the combined (infrared–convection) heating mode in comparison with convection only. The Page model satisfactorily described the drying behavior of garlic slices and predicted the changes in garlic slices moisture content as compared with the modified Page and the Henderson and Pabis models. Meanwhile, for the convection heating mode, the drying constant (k) increased with the increase of air temperature and air velocity while, the constant (n) decreased, while, for the combined mode, the drying constant (k) increased with the increase of radiation intensity and air temperature. However, the constant (n)decreased.


References
Abe, T. and M. Afzal (1997). Thin-layer infrared radiation drying of Rough rice. Journal of Agricultural Engineering Research, 67, 289–297. Afzal, T. M. and T. Abe (2000). Simulation of moisture changes in barley during far infrared radiation drying. Computers and Electronics in Agriculture, 26, 137–145. Afzal, T. M.; T. Abe and Y. Hikida (1999). Energy and quality aspects during combined FIR-convected drying of barley. Journal of Food Engineering, 42, 177–182. A.O.A.C. (1995). Official method of analysis, association of official analytical chemists. Washington, D.C.USA. Crank, J.(1975). The mathematics of diffusion. Oxford, England: Clarendon Press. Dostie, M.; J. N. Seguin; D. Maure; Q. A. Ton-That and R. Chatingy (1989). Preliminary measurements on the drying of thick porous material by combinations of intermittent infrared and continuous convection heating. In A. S. Mujumdar and M. A. Roques (Eds.), Drying 89. New York: Hemisphere. Doymaz, I (2004). Convective air drying characteristics of thin layer carrots. Journal of Food Engineering, 61, 359–364. Ginzburg, A. S. (1969). Application of infrared radiation in food processing. Chemical process engineering series. London: Leonard Hill. Hall, C. W. (1970). Drying farm crops. Agricultural Consulting Associates, Inc., Engineering sepecialists. Headly, V. E., and C. W. Hall (1963). Drying of shelled corn vibrated in an infrared source. Transactions of the ASAE, 6(2), 148–150. Hebbar, H.U.; K.H. Vishwanathan and M.N. Ramesh (2004). Development of combined infrared and hot air dryer for vegetables Journal of Food Engineering, 65, 557–563. Henderson, S. M, and S. Pabis (1961). Grain drying theory. II. Temperature effects on drying coefficients. Journal of Agricultural Engineering Research, 6, 169–174. IIAS,(2007).Important indicators of agricultural statistics .Economics affairs sector, Ministry of Agricultural and Land Reclamation. volume 1(winter crops). Jayas, D.S. and S. Sokhansanj (1989). Thin-layer drying of barley at low temperatures. Can. Agric. Eng. 31, 21–23. Jones, P. (1992). Electromagnetic wave energy in drying processes. In A. S. Mujumdar (Ed.), Drying '92 (pp.114–136). Amsterdam: Elsevier Science. Madamba, P. S., R. H. Driscollb and K. A. Buckleb(1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering, 29, 15 - 97. Mongpraneet, S.; T. Abe and T. Tsurusaki (2002). Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. Journal of Food Engineering, 55, 147–156. Navari, P.; J. Andrieu and A. Gevaudan (1992). Studies on infrared and convective drying of non hygroscopic solids. In A. S. Mujumdar (Ed.), Drying '92 (pp. 685–694). Amsterdam: Elsevier Science. Noomhorm, A. and L. R. Verma (1986). Generalized single layer rice drying models. Transaction of ASAE, 29(2), 587–591. Overhults, D. G.; G. M. Whit; H. E. Hamilto and I. J. Ross (1973). Drying soybeans with heated air. Transactions of the ASAE, 16, 112–113. Reys, V. G. and Jindal (1986). Heat treatment of high moisture paddy for temporary storage. D. E. Dissertation A. IT. BangkokThailand. Pp. 31- 38. Pabis, S. and S.M. Henderson (1962). Grain drying theory. III The air grain temperature relationship. J. Agric. Eng. Res. 7, 21–28. Page, G. E. (1949). Factors influencing the maximum rates of air drying shelled corn in thin layers. M.S. thesis. Department of Mechanical Engineering, PurdueUniversity, Purdue, USA. Parakash, S.; S. K. Jha and N. Datta (2004). Performance evaluation of balanced carrots dried by three different driers. Journal of Food Engineering., 62, 305–313. Sacilik, K. and G. Unal (2005). Dehydration Characteristics of Kastamonu Garlic Slices. Biosystems Engineering, 92 (2), 207–215. Shankaranarayana, M. L.; K. O. Abraham; B. Raghavan and C. P. Natrajan (1981). Determination of flavor strength in alliums (onion and garlic). Indian Food Packer, 35: (1), 3 – 8. Sharma, G.P .and S. Prasad (2006). Optimization of process parameters for microwave drying of garlic cloves. Journal of Food Engineering 75: 441–446. Tutuncu, M. A. and T. P. Labuza (1996). Effect of geometry on the effective moisture transfer diffusion coefficient. Journal of Food Engineering, 30, 433-447. Yaldiz, O. and C. Ertekin (2001). Thin layer solar drying of some different vegetables. Drying Technology––An International Journal, 19, 583–596.
Statistics Article View: 176 PDF Download: 209

THIN LAYER DRYING OF GARLIC SLICES USING CONVECTION AND COMBINED (CONVECTION - INFRARED) HEATING MODES

Afzal, T. M.; T. Abe and Y. Hikida (1999). Energy and quality aspects during combined FIR-convected drying of barley. Journal of Food Engineering, 42, 177–182.

A.O.A.C. (1995). Official method of analysis, association of official analytical chemists. Washington, D.C.USA.

Crank, J.(1975). The mathematics of diffusion. Oxford, England: Clarendon Press.

Dostie, M.; J. N. Seguin; D. Maure; Q. A. Ton-That and R. Chatingy (1989). Preliminary measurements on the drying of thick porous material by combinations of intermittent infrared and continuous convection heating. In A. S. Mujumdar and M. A. Roques (Eds.), Drying 89. New York: Hemisphere.

Doymaz, I (2004). Convective air drying characteristics of thin layer carrots. Journal of Food Engineering, 61, 359–364.

Henderson, S. M, and S. Pabis (1961). Grain drying theory. II. Temperature effects on drying coefficients. Journal of Agricultural Engineering Research, 6, 169–174.

IIAS,(2007).Important indicators of agricultural statistics .Economics affairs sector, Ministry of Agricultural and Land Reclamation. volume 1(winter crops).

Jayas, D.S. and S. Sokhansanj (1989). Thin-layer drying of barley at low temperatures. Can. Agric. Eng. 31, 21–23.

Jones, P. (1992). Electromagnetic wave energy in drying processes. In A. S. Mujumdar (Ed.), Drying '92 (pp.114–136). Amsterdam: Elsevier Science.

Madamba, P. S., R. H. Driscollb and K. A. Buckleb(1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering, 29, 15 - 97.

Mongpraneet, S.; T. Abe and T. Tsurusaki (2002). Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. Journal of Food Engineering, 55, 147–156.

Navari, P.; J. Andrieu and A. Gevaudan (1992). Studies on infrared and convective drying of non hygroscopic solids. In A. S. Mujumdar (Ed.), Drying '92 (pp. 685–694). Amsterdam: Elsevier Science.

Noomhorm, A. and L. R. Verma (1986). Generalized single layer rice drying models. Transaction of ASAE, 29(2), 587–591.

Overhults, D. G.; G. M. Whit; H. E. Hamilto and I. J. Ross (1973). Drying soybeans with heated air. Transactions of the ASAE, 16, 112–113.

Reys, V. G. and Jindal (1986). Heat treatment of high moisture paddy for temporary storage. D. E. Dissertation A. IT. BangkokThailand. Pp. 31- 38.

Pabis, S. and S.M. Henderson (1962). Grain drying theory. III The air grain temperature relationship. J. Agric. Eng. Res. 7, 21–28.

Page, G. E. (1949). Factors influencing the maximum rates of air drying shelled corn in thin layers. M.S. thesis. Department of Mechanical Engineering, PurdueUniversity, Purdue, USA.

Parakash, S.; S. K. Jha and N. Datta (2004). Performance evaluation of balanced carrots dried by three different driers. Journal of Food Engineering., 62, 305–313.

Shankaranarayana, M. L.; K. O. Abraham; B. Raghavan and C. P. Natrajan (1981). Determination of flavor strength in alliums (onion and garlic). Indian Food Packer, 35: (1), 3 – 8.

Sharma, G.P .and S. Prasad (2006). Optimization of process parameters for microwave drying of garlic cloves. Journal of Food Engineering 75: 441–446.

Tutuncu, M. A. and T. P. Labuza (1996). Effect of geometry on the effective moisture transfer diffusion coefficient. Journal of Food Engineering, 30, 433-447.