MODELLING OF THIN-LAYER MICROWAVE DRYING OF BITTER LEAF SAMPLES (Vernonia Amygdalina) FOR PRESERVATION
Keywords:
Thin-layer, Drying kinetics, Bitter leaf, Microwave power, Activation energy, Moisture diffusivityAbstract
The thin-layer drying characteristics of bitter leaf (Vernonia amygdalina) was investigated over a microwave power settings range between 90 and 900 W. The effect of microwave power from the experiment affected the samples drying behaviours. The process of microwave drying of the samples occurred in the falling-rate period. The drying rate increased as the drying microwave power increased, and the drying process time decreased with the increase in the microwave power. The total drying time decreased from 3 minutes to 15 seconds with microwave power increase. Seven mathematical thin-layer drying models were applied to the experimental drying data The Midilli et al. model was adjudged the best as it adequately gave the best results and showed good consistency with the data obtained from the experiments over the microwave power range with result values of 0.9930< R2<1, 0.000 ×10−2<RMSE<4.80×10−2, 0.000 ×10−2 <SSE <1.03×10−2 and 0.000 ×10−2 <NRMSE <2.57×10−2. The moisture ratio of the samples during the drying processes decreased with microwave power increase and effective moisture diffusivity coefficients values of the samples across the microwave output power using Fick’s second law of diffusion varied from 2.30138× 10−8 m2/s to 9.69307 × 10−8 m2/s. The activation energy obtained from the Arrhenius type equation was found as 6.8545 kW/kg.
References
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Wang, R., Zhang, M., Mujumdar, A. S. and Jiang, H. (2011). Effect of salt and sucrose content on dielectric properties and microwave freeze drying behaviour of re-structured potato slices. Journal of Food Engineering, 106 (4), 290 - 297. https://doi.org/10.1016/j.jfoodeng.2011.05.015
Wang, Y., Zhang, M., Mujumdar, A. S., Mothibe, K. J. and Azam, S. M. R. (2013). Study of drying uniformity in pulsed spouted microwave - vacuum drying of stem lettuce slices with regard to product quality. Drying Technology: An International Journal, 31 (1), 91 - 11. https://doi.org/10.1080/07373937.2012.721431
Wu, G.-C., Zhang, M., Mujumdar, A. S. and Wang, R. (2014). Effect of calcium ion and microwave power on structural and quality changes in drying of apple slices. Drying Technology: An International Journal, 28 (4), 517 - 522. https://doi.org/10.1080/07373931003618667
Zhang, J., Zhang, M., Shan, L. and Fang, Z. (2007). Microwave-vacuum heating parameters for processing savoury crisp bighead carp (Hypophthalmichthys nobilis) slices. Journal of Food Engineering, 79, 885 - 891. https://doi.org/10.1016/j.jfoodeng.2006.03.008
Akah, P. A., Okoli, C. O. and Nwafor, S. V. (2002). Phytotherapy in the management of diabetes mellitus. Journal of Natural Remedies, 2, 59 – 65.
Akah, P., Njoku, O., Nwanguma, A. and Akunyili, D. (2004). Effects of aqueous leaf extract of Vernonia amygdalina on blood glucose and triglyceride levels of alloxan – induced diabetic rats (Rattus rattus). Animal Research International. 1 (2), 90 – 94.
Akgun, N. A. and Doymaz, I. (2005). Modelling of olive cake thin-layer drying process. Journal
of Food Engineering, 68, 455 – 461. https://10.1016/j.jfoodeng.2004.06.023
Akpinar, E. K., Bicer, Y. and Cetinkaya F. (2006). Modelling of thin layer drying of parsley leaves in a convective dryer and under open sun. Journal of Food Engineering, 75, 308 – 315. https://10.1016/j.jfoodeng.2005.04.018
Akpinar, E. K., Sarsılmaz, C. and Yildiz, C. (2004). Mathematical modelling of a thin layer drying of apricots in a solar energized rotary dryer. International Journal of Energy Research, 28, 739 - 752. https://10.1002/er.997
AOAC (1990), Official Methods of Analysis of the Association of Official Analytical Chemists, No. 934.06, AOAC, Arlington, VA.
Bakal, S. B., Sharma, G. P., Sonawane, S. P. and Verma, R. C. (2012). Kinetics of potato drying using fluidized bed dryer. Journal of Food Science and Technology, 49(5), 608 - 613. http://doi.org/10.1007/s13197-011-0328-x
Bennamoun, L., Chen, Z. and Afzal, M. T. (2016). Microwave drying of wastewater sludge: Experimental and modeling study. Drying Technology: An International Journal, 34 (2), 235 - 243. https://doi.org/10.1080/07373937.2015.1040885
Crank, J. (1975). The Mathematics of Diffusion. 2nd ed. Oxford (UK): Clarendon Press.
Celma, A. R., Rojas, S. and Lopez-Rodriguez, F. (2008). Mathematical modelling of thin-layer infrared drying of wet olive husk. Chemical Engineering and Processing: Process Intensification, 47 (9), 1810 - 1818.
Dadali G., Apar D.K. and Ozbek B. (2007). Estimation of effective moisture diffusivity of okra for microwave drying. Drying Technology, 43: 1443- 1451.
Doymaz I., Kipcak A.S. and Piskin S. (2015). Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Science, 33: 367 - 376. doi: 10.17221/566/2014-CJFS
Duan, X., Zhang, M., Duan, X., Zhang, M. and Mujumdar, A. S. (2007). Study on a combination drying technique of sea cucumber. Drying Technology: An International Journal, 25 (12), 2011 - 2019. https://doi.org/10.1080/07373930701728497
Duan, X., Zhang, M., Li, X. and Mujumdar, A. S. (2013). Microwave freeze drying of sea cucumber coated with nanoscale silver. Drying Technology: An International Journal, 26 (4), 413 - 419. https://doi.org/10.1080/07373930801929136
Feng, H., Yin, Y. and Tang, J. (2012). Microwave Drying of Food and Agricultural Materials: Basics and Heat and Mass Transfer Modelling. Food Engineering Reviews, 4 (2), 89 - 106. https://doi.org/10.1007/s12393-012-9048-x
Jiang, H., Zhang, M., Mujumdar, A. S. and Lim, R. (2015). Drying uniformity analysis of pulse-spouted microwave freeze drying banana cubes. Drying Technology: An International Journal. https://doi.org/10.1080/07373937.2015.1061000
Kaleemullah, S. and Kailappan, R. (2004). Moisture sorption isotherms of red chillies. Biosystems Engineering, 88 (1), 95 - 104.
Khraisheh, M. A. M., Cooper, T. J. R. and Magee, T. R. A. (1997). Shrinkage characteristics of potatoes dehydrated under combined microwave and convective air conditions. Drying Technology, 15 (3 - 4), 1003 - 1022.
Lin, Y. P., Tsen, J. H. and King, V. A. E. (2005). Effects of far-infrared radiation on the freeze-drying of sweet potato. Journal of Food Engineering, 68 (2), 249 - 255.
McMinn, W. A. M. and Magee, T. R. A. (2003). Thermodynamic properties of moisture sorption of potato. Journal of Food Engineering, 60 (2), 157 - 165.
McMinn, W. A. M. (2006). Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. Journal of Food Engineering, 72 (2), 113 -123.
Miano, A. C. and Augusto, P. E. D. (2015). From the sigmoidal to the downward concave shape behaviour during the hydration of grains: Effect of the initial moisture content on Adzuki beans (Vigna angularis). Food and Bioproducts Processing, 96, 43 - 51. Midilli, A., Kucuk, H. and Yapar, Z. (2007). A new model for single-layer drying. Drying Technology: An International Journal, 20 (7), 37 - 41. https://doi.org/10.1081/DRT- 120005864
Olaiya, C. O., Choudhary, M. I., Ogunyemi, O. M. and Nwauzoma, A. B. (2013). Nutraceuticals from Bitter leaf (Vernonia amygdalina Del.) protects against Cadmium Chloride induced hypertension in albino rats. Nature and Science, 11, 136 - 145.
Sacilik, K., Keskin, R., and Elicin, A. K. (2006). Mathematical modelling of solar tunnel drying of thin layer organic tomato. Journal of food Engineering, 73 (3), 231 - 238.
Senadeera, W., Bhandari, B.R., Young, G. and Wijesinghe, B. (2003). Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering, 58, 277 - 283.
Su, Y., Zhang, M. and Zhang, W. (2015). Effect of low temperature on the microwave-assisted vacuum frying of potato chips. Drying Technology, 34 (2), 227 - 234. https://doi.org/10.1080/07373937.2015.1040027
ToÄŸrul, Ä°. T. and Pehlivan, D. (2004). Modelling of thin layer drying kinetics of some fruits under open-air sun drying process. Journal of Food Engineering, 65 (3), 413 - 425.
Wang, R., Zhang, M. and Mujumdar, A. S. (2010). Effect of food ingredient on microwave freeze-drying of instant vegetable soup. LWT – Food Science and Technology, 43 (7), 1144 - 1150. https://doi.org/10.1016/j.lwt.2010.03.007
Wang, R., Zhang, M., Mujumdar, A. S. and Jiang, H. (2011). Effect of salt and sucrose content on dielectric properties and microwave freeze drying behaviour of re-structured potato slices. Journal of Food Engineering, 106 (4), 290 - 297. https://doi.org/10.1016/j.jfoodeng.2011.05.015
Wang, Y., Zhang, M., Mujumdar, A. S., Mothibe, K. J. and Azam, S. M. R. (2013). Study of drying uniformity in pulsed spouted microwave - vacuum drying of stem lettuce slices with regard to product quality. Drying Technology: An International Journal, 31 (1), 91 - 11. https://doi.org/10.1080/07373937.2012.721431
Wu, G.-C., Zhang, M., Mujumdar, A. S. and Wang, R. (2014). Effect of calcium ion and microwave power on structural and quality changes in drying of apple slices. Drying Technology: An International Journal, 28 (4), 517 - 522. https://doi.org/10.1080/07373931003618667
Zhang, J., Zhang, M., Shan, L. and Fang, Z. (2007). Microwave-vacuum heating parameters for processing savoury crisp bighead carp (Hypophthalmichthys nobilis) slices. Journal of Food Engineering, 79, 885 - 891. https://doi.org/10.1016/j.jfoodeng.2006.03.008
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2019-04-29
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