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Mass transfer, physical, and mechanical characteristics of terebinth fruit (Pistacia atlantica L.) under convective infrared microwave drying

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Abstract

This research was investigated to the thin-layer drying of terebinth fruit under convective infrared microwave (CIM) conditions with initial moisture content about 4.28% (g water/g dry matter). The effects of drying different conditions were studied on the effective moisture diffusivity, activation energy, specific energy, shrinkage, color, and mechanical properties of terebinth. Experiments were conducted at three air temperatures (45, 60, and 70 °C), three infrared power (500, 1000, and 1500 W) and three microwave power (270, 450 and 630 W). All these experiments were carried out under air velocity of 0.9 m/s. The effective moisture diffusivity of terebinth was obtained as 1.79 × 10−9 to 15.77 × 10−9 m2/s during drying. The activation energy of terebinth samples was measured to be 12.70 to 32.28 kJ/mol. To estimate the drying kinetic of terebinth, seven mathematical models were used to fit the experimental data of thin-layer drying. Results showed that the Midilli et al. model withR2 = 0.9999,χ2 = 0.0001 andRMSE = 0.0099 had the best performance in prediction of moisture content. Specific energy consumption was within the range of 127.62 to 678.90 MJ/kg. The maximum shrinkage during drying was calculated 69.88% at the air temperature 75 °C, infrared power of 1500 W, and microwave power 630 W. Moreover, the maximum values of the ΔL∗ (15.89), Δa∗ (12.28), Δb∗(−0.12), and total color difference (ΔE= 17.44) were calculated in this work. Also, the maximum rupture force and energy for dried terebinth were calculated to be 149.2 N and 2845.4 N.mm, respectively.

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Abbreviations

b j :

Bias of jth neuron for FFBP and CFBP networks.

C pv :

Specific heat capacity of vapor (1004.16 J/kg °C).

C pa :

Specific heat capacity of air (1828.8 J/kg °C).

D 0 :

Pre-exponential factor of the Arrhenius equation (m2/s).

D eff :

Effective moisture diffusivity (m2/s).

D g :

Mean diameter (m).

E a :

Activation Energy (kJ/mol).

E R :

Energy force.

F R :

Rupture force and.

h a :

Absolute air humidity (kg vapor /kg dry air).

m :

Number of output layer neurons.

m v :

Mass of removal water (kg).

MAE :

Mean absolute error.

M :

Moisture content (% d.b.)

M a :

Initial moisture content (% d.b.)

M e :

Equilibrium moisture content (% d.b.)

MR :

Moisture ratio.

MR exp, i :

Experimental moisture ratio of ith data (decimal).

MR pre, i :

Predicted moisture ratio of ith data (decimal).

MSE :

Mean squared error.

n :

Index of a summation and the number of terms taken into consideration.

N :

Number of observations.

P in :

Infrared power.

P mic :

Microwave power.

Q :

Inlet air to drying chamber (m3/min).

r :

Radius of Terebinth (m).

R g :

Universal gas constant (8.3143 kJ/mol K).

RMSE :

Root mean square error.

R 2 :

Correlation coefficient.

S a :

Shrinkage percent.

SEC in :

Specific energy consumption for infrared (kJ/kg).

SEC mic :

Specific energy consumption for microwave (kJ/kg),

SEC :

Sum of specific energy consumption for infrared and microwave (kJ/kg),

S ip :

Network output in ith neuron and pth pattern.

S k :

network output for kth pattern.

t :

Drying time (s).

T a :

Absolute air temperat ure (K).

T am :

Ambient air temperatures (°C).

T :

Air temperature (°C).

T in :

Inlet air temperat ure to drying chamber (°C).

T ip :

Target output at ith neuron and pth pattern.

T k :

Target output for kth pattern.

v :

Air velocity (m/s).

V h :

Specific air volume (m3/kg).

V :

Secondary volume or volume after drying (m3).

V 0 :

Initial volume (m3).

χ 2 :

Chi-square.

W :

Major diameters.

W ij :

weight of between iith and jth layers.

Y :

Intermediate diameters.

Y i :

ith neuron output.

z :

Number of drying constants.

Z :

Minor diameters.

Δa ∗ :

Redness.

Δb ∗ :

Yellowness.

ΔL ∗ :

Lightness.

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Authors and Affiliations

  1. Department of Agricultural Machinery, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

    Mohammad Kaveh & Yousef Abbaspour-Gilandeh

  2. Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamadan, Iran

    Reza Amiri Chayjan

  3. Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

    Ebrahim Taghinezhad

  4. Department of Biosystems Engineering, Faculty of Agriculture, Arak University, Arak, Iran

    Reza Mohammadigol

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  1. Mohammad Kaveh
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Kaveh, M., Abbaspour-Gilandeh, Y., Chayjan, R.A. et al. Mass transfer, physical, and mechanical characteristics of terebinth fruit (Pistacia atlantica L.) under convective infrared microwave drying. Heat Mass Transfer 54, 1879–1899 (2018). https://doi.org/10.1007/s00231-018-2287-5

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