Skip to main content
SpringerLink
Log in

The kinetic study of juice industry residues drying process based on TGA-DTG experimental data

  • Published:
Journal of Thermal Analysis and Calorimetry Aims and scope Submit manuscript

Abstract

Sustainable development and mitigation of the climate changes are one of the main challenges of the circular economy, while the use of food industry residues could make an important contribution in tackling these challenges. In order to improve energy efficiency aspects of the industry residue treatment, generally, the drying process as the first step of the entire processing chain should be further analyzed. Regarding this, a comprehensive kinetic study was performed to provide the detailed mechanism of moisture removal from base raw material. Industrial residues from apple juice production were used for isothermal thermogravimetric analysis in the air atmosphere at different temperatures. Based on experimental data, different kinetic models were applied to determine kinetic parameters and dominant conversion functions. The dependence of the activation energy evaluated by Friedman’s isoconversional method on the conversion degree shows that the drying process is complex one. The mechanism of drying process and corresponding kinetic parameters were determined by multivariate nonlinear regression program (model-based analysis) and checked by modulated isothermal prediction (for quasi-isothermal conditions) and the isothermal prediction (for different isothermal conditions) tests. It was pointed out that temperature-dependent reaction step controlling overall mechanism represents releasing of CO2 which can suppress autocatalytic action of the ethylene, influencing the flavor and texture changes of the apple tissue. Obtained results can be used for prediction of the life-time of studied material, corresponding to selected temperatures and different conversion levels.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

References

  1. FAO. Food wastage footprint. FAO. 2013.

  2. Roos YH. Water activity and glass transition, In: Water activity in foods: fundamentals and applications. Ames, Iowa: IFT Press; 2007.

  3. Mujumdar AS, editor. Handbook of Industrial Drying. 4th ed. Boca Raton: CRC Press; 2014.

    Google Scholar 

  4. Müller J. Convective drying of medicinal, aromatic and spice plants: a review. Stewart Postharvest Rev. 2007;4:1–6.

    Article  Google Scholar 

  5. Berna A, Rosselo C, Canellas J, Mulet A. Drying kinetics of apricots. Engineering and food. Elsevier Science Publishing; 1990. p. 628–36.

  6. Kaymak-Ertekin F. Drying and rehydrating kinetics of green and red peppers. J Food Sci. 2002;67:168–75.

    Article  CAS  Google Scholar 

  7. Martynenko A, Janaszek MA. Texture changes during drying of apple slices. Drying Technol. 2014;32:567–77.

    Article  CAS  Google Scholar 

  8. Metin Ozguven M, Tarhan S, Polatci H, Telci I. A new way to improve the drying kinetics and final quality of peppermint. J Essent Oil Bear Plants. 2016;19:1368–79.

    Article  CAS  Google Scholar 

  9. Martynenko A, Kudra T. Non-isothermal drying of medicinal plants. Drying Technol. 2015;33:1550–9.

    Article  Google Scholar 

  10. Cuervo-Andrade SP, Hensel O. Stepwise drying of medicinal plants as alternative to reduce time and energy processing. IOP Conf Series Mater Sci Eng. 2016;138:12014.

    Article  Google Scholar 

  11. Liapis AI, FreezeDrying BR. Handbook of industrial drying. Boca Raton: CRC Press; 2006. p. 282–309.

    Google Scholar 

  12. Gardeli C, Evageliou V, Poulos C, Yanniotis S, Komaitis M. Drying of fennel plants: oven, freeze drying, effect of freeze-drying time, and use of biopolymers. Drying Technol. 2010;28:542–9.

    Article  CAS  Google Scholar 

  13. Litvin S, Mannheim CH, Miltz J. Dehydration of carrots by a combination of freeze drying, microwave heating and air or vacuum drying. J Food Eng. 1998;36:103–11.

    Article  Google Scholar 

  14. Strumillo C, Adamiec J. Energy and quality aspects of food drying. Drying Technol. 1996;14:423–48.

    Article  Google Scholar 

  15. Díaz-Maroto MC, Sánchez Palomo E, Castro L, González Viñas MA, Pérez-Coello MS. Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying. J Sci Food Agricul. 2004;84:2070–6.

    Article  Google Scholar 

  16. L. I. Handbook of Drying (In Hungarian). Budapest, Hungary: M´u´szaki Könyvkiadó; 1974.

  17. AS. G. Principles of drying theory and techniques of foods (In Hungarian). Mez´o´gazdasa´gi Kiado´; 1976.

  18. Joardder MUH, Karim A, Kumar C, Brown RJ. Determination of effective moisture diffusivity of banana using thermogravimetric analysis. Proc Eng. 2014;90:538–43.

    Article  Google Scholar 

  19. Zhang J, Ma P, Zhang X, Wang B, Wu J, Xing X. Isothermal drying kinetics of paddy using thermogravimetric analysis. J Therm Anal Calorimet. 2018;134:2359–65.

    Article  CAS  Google Scholar 

  20. Pani P, Signorelli M, Schiraldi A, Torreggiani D. Osmo-dehydration of apple pulp studied by means of classical and Knudsen thermogravimetric approach. J Therm Anal Calorimet. 2010;102:383–90.

    Article  CAS  Google Scholar 

  21. Masłowska J, Więdłocha M. Thermal dehydration of some food products and kinetic parameters of this process. J Therm Anal. 1995;43:123–32.

    Article  Google Scholar 

  22. Rahib Y, Sarh B, Chaoufi J, Bonnamy S, Elorf A. Physicochemical and thermal analysis of argan fruit residues (AFRs) as a new local biomass for bioenergy production. J Therm Anal Calorim. 2021;145:2405–16.

    Article  CAS  Google Scholar 

  23. Lacerda LG, da SilvaCarvalhoFilho MA, Bauab T, Demiate IM, Colman TAD, Andrade MMP, et al. The effects of heat-moisture treatment on avocado starch granules; Thermoanalytical and structural analysis. J Therm Anal Calorimet. 2015;120:387–93.

    Article  CAS  Google Scholar 

  24. Friedman HL. Kinetics of thermal degradation of char-forming plastics from thermogravimetry. Application to a phenolic plastic. J Polym Sci Part C Polym Symposia. 1964;6:183–95.

    Article  Google Scholar 

  25. Opfermann J. Kinetic analysis using multivariate non-linear regression. J Therm Anal Calorim. 2000;60:641–58.

    Article  CAS  Google Scholar 

  26. Manić N, Janković B, Dodevski V. Model-free and model-based kinetic analysis of Poplar fluff (Populus alba) pyrolysis process under dynamic conditions. J Therm Anal Calorimet. 2021;143:3419–38.

    Article  Google Scholar 

  27. Sbirrazzuoli N. Advanced isoconversional kinetic analysis for the elucidation of complex reaction mechanisms: a new method for the identification of rate-limiting steps. Molecules. 2019;24.

  28. Khan MIH, Joardder MUH, Kumar C, Karim MA. Multiphase porous media modelling: a novel approach to predicting food processing performance. Crit Rev Food Sci Nutr. 2018;58:528–46.

    Article  CAS  Google Scholar 

  29. Vyazovkin S, Burnham AK, Favergeon L, Koga N, Moukhina E, Pérez-Maqueda LA, et al. ICTAC Kinetics Committee recommendations for analysis of multi-step kinetics. Thermochim Acta. 2020;689:178597.

    Article  CAS  Google Scholar 

  30. Lieberman M, Kunishi A, Mapson LW, Wardale DA. Stimulation of ethylene production in apple tissue slices by methionine. Plant Physiol. 1966;41:376–82.

    Article  CAS  Google Scholar 

  31. Pirrung MC. Ethylene biosynthesis. 2. Stereochemistry of ripening, stress, and model reactions. J Am Chem Soc. 1983;105:7207–9.

    Article  CAS  Google Scholar 

  32. Joardder MUH, Karim A, Kumar C, Brown RJ. Pore formation and evolution during drying. In: Porosity, Establishing the Relationship between Drying Parameters and Dried Food Quality. Springer; 2016.

  33. Segura LA, Badillo GM, Alves-Filho O. Microstructural changes of apples (Granny Smith) during drying: visual microstructural changes and possible explanation from capillary pressure data. Drying Technol. 2014;32:1692–8.

    Article  CAS  Google Scholar 

  34. Zlatanovic S, Ostojic S, Micic D, Rankov S, Dodevska M, Vukosavljevic P, et al. Thermal behaviour and degradation kinetics of apple pomace flours. Thermochim Acta. 2019;673:17–25.

    Article  CAS  Google Scholar 

Download references

Funding

The research was funded by the Ministry of Education, Science and Technological Development of the Republic of Serbia contract no. 451–03-68/2022–14/200105 (N. Manić).

Author information

Authors and Affiliations

  1. Innovation Center of the Faculty of Mechanical Engineering, University of Belgrade, Belgrade, Serbia

    Mihailo Milanović

  2. Faculty of Mechanical Engineering, Fuel and Combustion Laboratory, University of Belgrade, Belgrade, Serbia

    Mirko Komatina, Dragoslava Stojiljković & Nebojša Manić

  3. Department of Physical Chemistry, “Vinča” Institute of Nuclear Sciences - National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11001, Belgrade, Serbia

    Bojan Janković

Authors
  1. Mihailo Milanović
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mirko Komatina
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Bojan Janković
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Dragoslava Stojiljković
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Nebojša Manić
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

MM involved in investigation, data curation, and writing—original draft. MK involved in investigation, validation, visualization, and supervision. BJ involved in conceptualization, formal analysis, writing—review and editing, visualization, and supervision. DS involved in investigation, validation, data curation, and supervision. NM involved in investigation, data curation, methodology, writing—Original Draft, writing—review and editing, and supervision. All authors contributed to the study conception and design.

Corresponding author

Correspondence to Nebojša Manić.

Ethics declarations

Conflicts of interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Milanović, M., Komatina, M., Janković, B. et al. The kinetic study of juice industry residues drying process based on TGA-DTG experimental data. J Therm Anal Calorim 147, 10109–10129 (2022). https://doi.org/10.1007/s10973-022-11289-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10973-022-11289-5

Keywords

Search

Navigation