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The effect of pre-treatment and drying temperatures on energy consumption and quality characteristics in drying of lemon (Citrus limon L.) slices

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Abstract

The study aims to determine the effect of pre-treatment applications and optimum drying condition in a hybrid microwave dryer at 350 W + 50 °C, 350 W + 60 °C and 350 W + 70 °C. In terms of color values, the closest value to fresh was found in samples soaked in citric acid pre-treatment at 60 °C. The highest effective diffusivity value was determined in citric acid pre-treated lemon samples at a drying temperature of 70 °C. The highest activation energy was determined in the lemon juice pre-treated samples. The highest specific moisture removal rate (SMER) and lowest specific energy consumption values were determined in natural lemon pre-treatment at 50 °C. The enthalpy values of the lemon juice pre-treatment carried out at 50 °C drying temperature were higher than the other methods. The entropy and Gibbs Free energy values were lower. Considering the energy efficiency values, the method with the highest energy efficiency was determined in the pre-treatment of lemon juice. The highest thermal conductivity and thermal diffusion of the dried samples were determined in the samples immersed in 70 °C citric acid mixture. The highest density values has determined in the samples immersed in 70 °C natural lemon juice. The lowest specific heat was determined at 50 °C drying temperature in the samples with citric acid pre-treatment. Considering all drying processes and pre-treatment applications, it was determined that citric acid pre-treatment increased the evaporation energies of the samples. Drying data was best estimated with the Midilli–Küçük model (R2: 0.9998).

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Abbreviations

DS:

Dry speed = g moisture g dry base−1

MR:

Moisture ratio

C:

Croma

WI:

Whiteness index

YI:

Yellownes index

SMER:

Specific moisture extraction rate

SEC:

Specific energy consumption

W:

Watt

Nk.b :

Moisture content relative to dry base = g moisture g dry base−1

Deff :

Effective diffusion value = m2 s−1

Mi :

İNitial mass

Ml :

Last mass

Mt :

İNstant moisture content = g moisture g dry base−1

dt:

Minute

M:

İNstant moisture content = g moisture g dry base−1

Me :

Equilibrium moisture content = g moisture g dry base−1

Mo :

Initial moisture content = g moisture g dry base−1

k, h, j, m:

Constant coefficient

t:

Represents the time

L:

Thickness value (m) of the product

L*:

Brightness

a*:

Redness

b*:

Yellowness

Et :

Total energy consumption

mw :

Amount of removed moisture

Qw :

Evaporation energy

hfg :

Evaporation latent energy

mw :

Amount evaporated moisture

Td :

Dry temperature

∆H:

Entalphy

Ea :

Activation energy

ln kB:

Bolztman constant

ln hP :

Planck constant

∆S:

Entrophy

∆G:

Gibbs free energy

Wx :

Uncertainty analysis

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Authors and Affiliations

  1. Sustainable Agriculture Program, Horticulture Department, Agricultural Faculty, Tokat Gaziosmanpaşa University, 60250, Tokat, Turkey

    Burcu Aksüt

  2. Biosystems Engineering Department, Agricultural Faculty, Tokat Gaziosmanpaşa University, 60250, Tokat, Turkey

    Hakan Polatcı & Muhammed Taşova

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Aksüt, B., Polatcı, H. & Taşova, M. The effect of pre-treatment and drying temperatures on energy consumption and quality characteristics in drying of lemon (Citrus limon L.) slices. J Therm Anal Calorim 148, 10415–10427 (2023). https://doi.org/10.1007/s10973-023-12362-3

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