Drying Kinetics and Thermodynamic Properties of Ultrasound Pretreatment Bitter Melon Dried by Infrared

IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Food Processing and Preservation Pub Date : 2024-05-27 DOI:10.1155/2024/1987547
Abolfazl Akhoundzadeh Yamchi, Adel Hosainpour, Ali Hassanpour, Adel Rezvanivand Fanaei
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Abstract

Determination of drying characteristics of ripe and unripe bitter melon in an infrared dryer at 50, 60, and 70°C with airborne ultrasonic pretreatment with a power of 20 kW for 0, 10, and 20 minutes and a frequency of 20 kHz is the purpose of this study. At the end of drying, among the five used models that fit the moisture ratio data, the Midilli and logarithmic models were selected to properly characterize the drying behavior in the infrared dryer with ultrasonic pretreatment of ripe and unripe bitter melon samples. Moisture transfer from bitter melon samples’ ripeness and early maturity was defined using Fick’s diffusion equation. Then, the Arrhenius equation was utilized to determine the effective moisture diffusivity. Also, the activation energy of unripe and ripe bitter melon slices was reduced with the enhancement in the ultrasound pretreatment time. Water activity (aw) amounts of ripe and unripe bitter melon were achieved at various drying temperatures and ultrasound pretreatment. The trends of the experiment indicate a decrease in enthalpy (ΔH) and entropy (ΔS) amounts of bitter melon with enhancing temperature and ultrasonic. The Gibbs free energy (ΔG) increases with enhancing drying temperature and ultrasonic pretreatment. Specific energy consumption decreased with enhancing drying temperature and ultrasound pretreatment duration for both ripe and unripe bitter melon samples.

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超声波预处理苦瓜的红外干燥动力学和热力学性质
本研究的目的是确定成熟和未成熟苦瓜在 50、60 和 70°C、功率为 20 千瓦、频率为 20 千赫、持续 0、10 和 20 分钟的空气超声波预处理红外线干燥器中的干燥特性。在干燥结束时,在五个拟合水分比数据的模型中,选择了 Midilli 模型和对数模型,以正确描述红外线干燥器在超声波预处理成熟和未成熟苦瓜样品时的干燥行为。利用菲克扩散方程确定了苦瓜样品成熟度和早熟度的水分转移。然后,利用阿伦尼乌斯方程确定了有效水分扩散率。此外,未熟和成熟苦瓜片的活化能随着超声波预处理时间的延长而降低。在不同的干燥温度和超声波预处理条件下,成熟苦瓜和未成熟苦瓜的水分活度(aw)量均有所提高。实验趋势表明,随着温度和超声波的升高,苦瓜的焓(ΔH)和熵(ΔS)都有所下降。吉布斯自由能(ΔG)随烘干温度和超声波预处理的提高而增加。随着烘干温度和超声波预处理时间的增加,成熟和未成熟苦瓜样品的比能量消耗均有所下降。
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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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