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The effect of drying methods and pretreatment on physico-chemical, energy consumption and thermodynamic analysis of “Hatay” genotype purple carrot slices

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Abstract

The aim of this study is to investigate the effects of drying temperatures and pretreatment on the physico-chemical, energy consumption and thermodynamic analyses of purple carrot slices drying processes. Slices were dried from 6.13 ± 0.05 g moisture.g dry matter moisture−1 value to 0.029 ± 0.001 g moisture.g dry matter−1 moisture value. The samples were dried in an oven at 50, 60, 70 and 80 °C at hybrid oven 350 W + 50 °C, 350 W + 60 °C, 350 W + 70 °C and 350 W + 80 °C. Among the models, the drying rates were best estimated by the Midilli–Küçük (R2: 0.9996) model. The effective diffusion values were between 1.30 × 10–7 and 1.27 × 10–6 m2 s−1, and the activation energy values were between 7.96 and 25.61 kJ mol−1. It has been determined that pretreatment and drying methods have different effects on the color values of the dried samples. While the highest energy consumption was determined in the drying process performed as 1.103 kWh, the least energy consumption was determined as 0.330 kWh. While the total evaporation energies of the control samples dried in the oven ranged between 14,039.20 and 14,231.70 kWh, the total evaporation energies of the pretreated samples were determined to vary between 14,175.50 and 14,352.00 kWh. It was determined that the total evaporation energies of the control samples dried in the hybrid oven varied between 14,143.30 and 14,360.10 kWh, while the evaporation energies of the pretreated samples varied between 14,197.50 and 14,234.60 kWh. Enthalpy (ΔH) values of drying processes were determined as 2601.67–2863.34 kJ mol−1, entropy (ΔS) values as 351.15–369.44 kJ mol−1 and Gibbs free energy (ΔG) values as 93,000.26–98,255.87 kJ mol−1.

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Abbreviations

DR:

Dry rate

MR:

Moisture ratio

C:

Chroma

SMER:

Specific moisture extraction rate

SEC:

Specific energy consumption

W:

Watt

N k.b :

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

D eff :

Effective diffusion value = m2 s−1

M i :

İnitial mass

M l :

Last mass

M t :

İnstant moisture content = g moisture.g dry base−1

dt :

Minute

M :

İnstant moisture content = g moisture.g dry base−1

M e :

Equilibrium moisture content = g moisture.g dry base−1

M o :

Initial moisture content = g moisture.g dry base−1

k, h, j, m :

Constant coefficient

t :

Time

L :

Thickness value (m) of the product

L*:

Brightness

a*:

Redness

b*:

Yellowness

E t :

Total energy consumption

m w :

Amount of removed moisture

Q w :

Evaporation energy

h fg :

Evaporation latent energy

m w :

Amount evaporated moisture

T d :

Dry temperature

∆H:

Enthalpy

E a :

Activation energy

ln kB:

Boltzmann constant

ln hP :

Planck constant

∆S:

Entropy

∆G:

Gibbs free energy

W x :

Uncertainty analysis

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Acknowledgements

The authors are grateful to Dr. Mehmet Zahid Malaslı for his critical reading and through syntactic corrections of the manuscript. This work has not received any funding.

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Authors and Affiliations

  1. Department of Biosystems Engineering, Faculty of Agriculture, Tokat Gaziosmanpaşa University, 60250, Tokat, Turkey

    Muhammed Taşova & Samet Kaya Dursun

  2. Department of Biosystems Engineering, Ereğli Faculty of Agriculture, Necmettin Erbakan University, 42310, Ereğli, Konya, Turkey

    Mehmet Zahid Malaslı

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MT contributed to maintaining laboratory studies, processing all data and writing articles. MZM was involved in technical and spelling checking of the article. SKD assisted in maintaining laboratory studies and processing all data.

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Taşova, M., Malaslı, M.Z. & Dursun, S.K. The effect of drying methods and pretreatment on physico-chemical, energy consumption and thermodynamic analysis of “Hatay” genotype purple carrot slices. J Therm Anal Calorim 148, 12711–12723 (2023). https://doi.org/10.1007/s10973-023-12576-5

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