THIN LAYER DRYING OF GARLIC SLICES USING INFRARED

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

doi:10.21608/mjae.2009.109884

	THIN LAYER DRYING OF GARLIC SLICES USING INFRARED
Misr Journal of Agricultural Engineering
Article 15, Volume 26, Issue 1, January 2009, Page 282-305 PDF (453.38 K)
Document Type: Original Article
DOI: 10.21608/mjae.2009.109884
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Authors
I. A. Abdelmotaleb¹; 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
Infrared drying of thin layer garlic slices have been studied at four levels of radiation intensity 0.075, 0.15, 0.225 and 0.3 W/cm², three levels of air velocity 0.25, 0.75, and 1.25 m/s and constant air temperature of (40 ⁰C). Three mathematical models (Page, Modified Page, and Henderson and Pabis) were examined for describing the drying behaviour of garlic slices at the above mentioned experimental treatments. The results were compared to their goodness of fit in terms of coefficient of determination (R²), Standard deviation (SD), the average percentage of error (%E), Chi-square (χ²) and the modeling efficiency (EF). The results showed an increase in drying rate, thermal efficiency, rehydration ratio and colour difference and a decrease in drying time, specific energy consumption, hue angle and the flavour strength with the increase of infrared intensity and decrease of air velocity. Page model showed better prediction of drying process in comparison with the modified Page and the Henderson and Pabis models and it was satisfactorily described the drying behavior of garlic slices under the studied ranges of the experimental treatments. Meanwhile, drying constant of page model (k) increased and the constant (n) decreased with the increase of radiation intensity and the decrease of air velocity.


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THIN LAYER DRYING OF GARLIC SLICES USING INFRARED

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.

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.

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.

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.

Ramesh, M. N. (2000). Effect of cooking and drying on the thermal conductivity of rice. International Journal of Food Properties, 3(1), 77–92.

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.