Effects of Process Conditions on Drying of Tomato Pomace in a Novel Daylight Simulated Photovoltaic-Assisted Drying System

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-05-09 DOI:10.1007/s11947-024-03411-2
Damla Bayana, Filiz İçier
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Abstract

The tomato pomace (TP), which is a by-product of the production of tomato paste, was dried in a novel custom-designed daylight simulated photovoltaic assisted dryer (DPVD). The different light applications (daylight, UV light, daylight + UV light, and without light), different air velocities (1.5 and 2 m/s), and different heating source modes (hot air and infrared) were applied to dry TP having a moisture content of 80.60 ± 0.73% to the moisture content of 7.66 ± 1.72%. The average water activity values of all dried samples were measured as 0.52 ± 0.08. Analysis was conducted to compare sun drying with the effects of process conditions on the quality (color properties, lycopene, β-carotene, and total mesophilic aerobic bacteria count) and performance (energy efficiency, exergy efficiency, specific moisture evaporation rate, and improvement potential) characteristics of TP. The effects of process conditions for each heating source mode were determined separately, and the improvement of the system performance for each mode was investigated. The effect of the process conditions on total aerobic mesophilic bacteria (TAMB) count was similar in general. In the infrared heating mode, the loss in lycopene and β-carotene contents was 59.55 ± 2.22 and 57.87 ± 2.51 minimum for 1.5 m/s air velocity without light application and for 2 m/s with ultraviolet + daylight application. In general, the performance of the system decreased in case of using ultraviolet light. The retention in the lycopene and β-carotene contents was higher in the infrared mode with light applications compared to hot air mode without light. The optimum drying conditions were air velocity of 2 m/s with “daylight” assistance in the hot air heating mode and with “ultraviolet + daylight” assistance in the infrared heating mode. All the energy and the daylight source used in drying applications were obtained from the sun, a renewable energy source, thanks to the photovoltaic panel and the solar tube units in the novel custom-designed drying system.

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工艺条件对新型日光模拟光伏辅助干燥系统中番茄渣干燥的影响
番茄渣(TP)是番茄酱生产过程中产生的一种副产品,在定制设计的新型日光模拟光伏辅助干燥器(DPVD)中进行干燥。采用不同的光源(日光、紫外光、日光+紫外光和无光)、不同的风速(1.5 米/秒和 2 米/秒)和不同的加热源模式(热风和红外线)将含水量为 80.60 ± 0.73% 的番茄果肉干燥至含水量为 7.66 ± 1.72%。所有干燥样品的平均水活性值为 0.52 ± 0.08。分析比较了晒干与工艺条件对热塑性淀粉的质量(颜色特性、番茄红素、β-胡萝卜素和中嗜氧菌总数)和性能(能源效率、放能效率、比水分蒸发率和改良潜力)特性的影响。分别确定了每种加热源模式下工艺条件的影响,并研究了每种模式下系统性能的改善情况。工艺条件对总需氧中嗜氧菌(TAMB)数量的影响大致相同。在红外加热模式下,1.5 米/秒气流速度(不使用光照)和 2 米/秒气流速度(使用紫外线+日光)下番茄红素和 β-胡萝卜素含量的损失分别最小为 59.55 ± 2.22 和 57.87 ± 2.51。总的来说,在使用紫外线的情况下,系统的性能有所下降。与不使用光源的热风模式相比,使用光源的红外模式下番茄红素和 β-胡萝卜素含量的保留率更高。最佳干燥条件是:在热风加热模式中使用 "日光 "辅助,风速为 2 米/秒;在红外线加热模式中使用 "紫外线+日光 "辅助。干燥应用中使用的所有能源和日光都来自太阳这种可再生能源,这要归功于定制设计的新型干燥系统中的光伏板和太阳能管装置。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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