Process-Based Drying Temperature and Humidity Integration Control Enhances Drying Kinetics of Apricot Halves

REFERENCES

• Food and Agriculture Organization. FaoStat Database. http://faostat.fao.org
   Google Scholar
• Kucuk, H.; Midilli, A.; Kilic, A.; Dincer, I. A review on thin-layer drying-curve equations. Drying Technology 2014, 32, 757–773.
   Web of Science ®Google Scholar
• Garcia-Perez, J.V.; Carcel, J.A.; Simal, S.; Garcia-Alvarado, M.A.; Mulet, A. Ultrasonic intensification of grape stalk convective drying: kinetic and energy efficiency. Drying Technology 2013, 31, 942–950.
   Web of Science ®Google Scholar
• Ghandi, A.; Powell, I.B.; Chen, X.D.; Adhikari, B. The survival of lactococcus lactis in a convective-air-drying environment: The role of protectant solids, oxygen injury, and mechanism of protection. Drying Technology 2013, 31, 1661–1674.
   Web of Science ®Google Scholar
• Danielsson, S.; Rasmuson, A. The influence of drying medium, temperature, and time on the release of monoterpenes during convective drying of wood chips. Drying Technology 2002, 20, 1427–1444.
   Web of Science ®Google Scholar
• Arora, S.; Bharti, S.; Sehgal, V.K. Convective drying kinetics of red chillies. Drying Technology 2006, 24, 189–193.
   Web of Science ®Google Scholar
• Sacilik, K.; Elicin, A.K. The thin layer drying characteristics of organic apple slices. Journal of Food Engineering 2006, 73, 281–289.
   Web of Science ®Google Scholar
• Kudra, T. Energy performance of convective dryers. Drying Technology 2012, 30, 1190–1198.
   Web of Science ®Google Scholar
• Abasi, S.; Minaei, S. Effect of drying temperature on mechanical properties of dried corn. Drying Technology 2014, 32, 774–780.
   Web of Science ®Google Scholar
• Lewicki, P.P.; Jakubczyk, E. Effect of hot air temperature on mechanical properties of dried apples. Journal of Food Engineering 2004, 64, 307–314.
   Web of Science ®Google Scholar
• Guo, L.M.; Zhang, Q.; Zhao, X.M.; Zou, S.P.; Liu, L. Study on the drying technology and drying characteristics of solar-dryer for high-quality dried apricot. Xinjiang Agricultural Sciences 2008, 45, 1102–1109.
   Google Scholar
• Xiao, H.W.; Pang, C.L.; Wang, L.H.; Bai, J.W.; Yang, W.X.; Gao, Z.J. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer. Biosystems Engineering 2010, 105, 233–240.
   Web of Science ®Google Scholar
• Toğrul, I.T.; Pehlivan, D. Modeling of drying kinetics of single apricot. Journal of Food Engineering 2003, 58, 23–32.
   Web of Science ®Google Scholar
• Karabulut, I.; Topcu, A.; Duran, A.; Turan, S.; Ozturk, B. Effect of hot air drying and sun drying on color values and b-carotene content of apricot (Prunus armeniaca L.). LWT - Food Science and Technology 2007, 40, 753–758.
   Web of Science ®Google Scholar
• Bon, J.; Rosselló, C.; Femenia, A.; Eim, V.; Simal, S. Mathematical modeling of drying kinetics for apricots: Influence of the external resistance to mass transfer. Drying Technology 2007, 25, 1829–1835.
   Web of Science ®Google Scholar
• Xiao, H.W.; Zhang, S.X.; Bai, J.W.; Fang, X.M.; Zhang, Z.J.; Gao, Z.J. Air impingement drying characteristics of apricot. Transactions of the Chinese Society of Agricultural Engineers 2010, 26, 318–323.
   Google Scholar
• Xiong, S.B.; Zhao, S.M. High temperature and high humidity drying of artificially formed rice. Food Science 2000, 21, 31–33.
   Google Scholar
• Zhao, S.M.; Liu, Y.M.; Xiong, S.B.; Tan, R.C. Water diffusion properties of instant rice noodles under high temperature and high moisture drying condition. Journal of Huazhong Agricultural University 2003, 3, 285–288.
   Google Scholar
• Jia, L.; Kong, J.X.; Liu, Y.H.; Wu, Y.; Xiong, S.B.; Zhao, S.M. Studies on high temperature and humidity drying of velvet bean. Transactions of the Chinese Society of Agricultural Engineers 2011, 36, 1–5.
   Google Scholar
• Zhao, S.M.; Tan, R.C.; Liu, Y.M.; Xiong, S.B. Mathematical modeling of instant rice noodles during the high temperature and high moisture drying process. Food Science 2003, 24, 52–54.
   Google Scholar
• Zhang, X.X. Edible fungi drying technology and equipment. Edible Fungi of China 1993, 12, 42–45.
   Google Scholar
• Wang, W.; Chen, G.H.; Mujumdar, A.S. Physical interpretation of solids drying: An overview on mathematical modeling research. Drying Technology 2007, 25, 659–668.
   Web of Science ®Google Scholar
• Liu, X.S.; Qiu, Z.F.; Wang, L.H.; Cheng, Y.Y.; Qu, H.B.; Chen, Y. Mathematical modeling for thin layer vacuum belt drying of Panax notoginseng extract. Energy Conversion and Management 2009, 50, 928–932.
   Web of Science ®Google Scholar
• Vega-Galvez, A.; Ayala-Aponte, A.; Notte, E.; de la Fuente, L.; Lemus-Mondaca, R. Mathematical modeling of mass transfer during convective dehydration of brown algae Macrocystis pyrifera. Drying Technology 2008, 26, 1610–1616.
   Web of Science ®Google Scholar
• Ghalavand, Y.; Rahimi, A.; Hatamipour, M.S. Experimental study and mathematical modeling of green pea drying in a spouted bed. Drying Technology 2012, 30, 128–137.
   Web of Science ®Google Scholar
• Corzo, O.; Bracho, N.; Pereira, A.; Vasquez, A. Weibull distribution for modeling air drying of coroba slices. LWT - Food Science and Technology 2008, 41, 2023–2028.
   Web of Science ®Google Scholar
• Manso, M.C.; Oliveira, F.A.R.; Oliveira, J.C.; Frias, J.M. Modeling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions. International Journal of Food Science and Technology 2001, 36, 303–312.
   Web of Science ®Google Scholar
• Corradini, M.G.; Peleg, M. A model of non-isothermal degradation of nutrients, pigments and enzymes. Journal of the Science of Food and Agriculture 2004, 84, 217–226.
   Web of Science ®Google Scholar
• Miranda, G.; Berna, A.; Salazar, D.; Mulet, A. Sulphur dioxide evolution during dried apricot storage. LWT - Food Science and Technology 2009, 42, 531–533.
   Web of Science ®Google Scholar
• Bantle, M.; Kolsaker, K.; Eikevik, T.M. Modification of the Weibull distribution for modeling atmospheric freeze-drying of food. Drying Technology 2011, 29, 1161–1169.
   Web of Science ®Google Scholar
• Cunha, L.M.; Oliverira, F.A.R.; Aboim, A.P.; Frias, J.M.; Pinheiro-Torres, A. Stochastic approach to the modeling of water losses during osmotic dehydration and improved parameter estimation. International Journal of Food Science and Technology 2001, 36, 253–262.
   Web of Science ®Google Scholar
• Miranda, M.; Vega-Galvez, A.; Garcia, P.; Di Scala, K.; Shi, J.; Xue, S.; Uribe, E. Effect of temperature on structural properties of aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modeling drying process. Food and Bioproducts Processing 2010, 88, 138–144.
   Web of Science ®Google Scholar
• Bai, J.W.; Wang, J.L.; Xiao, H.W.; Ju, H.Y.; Liu, Y.H.; Gao, Z.J. Weibull distribution for modeling drying of grapes and its application. Transactions of the Chinese Society of Agricultural Engineers 2013, 29, 278–285.
   Google Scholar
• Bantle, M.; Kolsaker, K.; Eikevik, T.M. Modification of the Weibull distribution for modeling atmospheric freeze-drying of food. Drying Technology 2011, 29, 1161–1169.
   Web of Science ®Google Scholar
• Association of Official Analytical Chemists. Official Methods of Analysis; Association of Official Analytical Chemists: Arlington, VA, 1990.
   Google Scholar
• Santos, P.H.S.; Silva, M.A. Kinetics of L-ascorbic acid degradation in pineapple drying under ethanolic atmosphere. Drying Technology 2009, 27, 947–954.
   Web of Science ®Google Scholar
• Goula, A.M.; Adamopoulos, K.G. Modeling the rehydration process of dried tomato. Drying Technology 2009, 27, 1078–1088.
   Web of Science ®Google Scholar
• Simal, S.; Femenia, A.; Garau, M.C.; Rosello, C. Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering 2005, 66, 323–328.
   Web of Science ®Google Scholar
• Vega, A.; Uribe, E.; Lemus, R.; Miranda, M. Hot-air drying characteristics of aloe vera (Aloe barbadensis Miller) and influence of temperature on kinetic parameters. LWT-Food Science and Technology 2007, 40, 1698–1707.
   Web of Science ®Google Scholar
• Hacihafizoğlu, O.; Cihan, A.; Kahveci, K. Mathematical modeling of drying of thin layer rough rice. Food and Bioproducts Processing 2008, 86, 268–275.
   Web of Science ®Google Scholar
• Polat, K.; Kirmaci, V. A novel data preprocessing method for the modeling and prediction of freeze-drying behavior of apples: Multiple output-dependent data scaling (MODDS). Drying Technology 2012, 30, 185–196.
   Web of Science ®Google Scholar
• Pangavhane, D.R. Drying kinetic studies on single layer Thompson seedless grapes under controlled heated air conditions. Journal of Food Processing and Preservation 2000, 24, 335–352.
   Web of Science ®Google Scholar
• Lemus, R.A.; Perez, M.; Andres, A.; Roco, T.; Tello, C.M.; Vega, A. Kinetic study of dehydration and desorption isotherms of red alga Gracilaria. LWT - Food Science and Technology 2008, 41, 1592–1599.
   Web of Science ®Google Scholar
• Ertekin, C.; Yaldiz, O. Drying of eggplant and selection of a suitable thin layer drying model. Journal of Food Engineering 2004, 63, 349–359.
   Web of Science ®Google Scholar
• Wang, X.T.; Gao, Z.J.; Xiao, H.W.; Bai, J. Enhanced mass transfer of osmotic dehydration and changes in microstructure of pickled salted egg under pulsed pressure. Journal of Food Engineering 2013, 117, 141–150.
   Web of Science ®Google Scholar
• Bhattacharya, I.; Chakraborty, R.; Chowdhury, R. Intensification of freeze-drying rate of Bacillus subtilis MTCC 2396 using tungsten halogen radiation: Optimization of moisture content and alpha-amylase activity. Drying Technology 2014, 32, 801–812.
   Web of Science ®Google Scholar
• Vasic, M.; Grbavcic, Z.; Radojevic, Z. Analysis of moisture transfer during the drying of clay tiles with particular reference to an estimation of the time-dependent effective diffusivity. Drying Technology 2014, 32, 829–840.
   Web of Science ®Google Scholar
• Eim, V.S.; Urrea, D.; Rossello, C.; Garcia-Perez, J.V.; Femenia, A.; Simal, S. Optimization of the drying process of carrot (Daucus carota v. nantes) on the basis of quality criteria. Drying Technology 2013, 31, 951–962.
   Web of Science ®Google Scholar
• Luo, H.; Xia, W.S.; Xu, Y.S.; Jiang, Q.X. Diffusive model with variable effective diffusivity considering shrinkage for hot-air drying of lightly salted grass carp fillets. Drying Technology 2013, 31, 752–758.
   Web of Science ®Google Scholar
• Onuoha, L.N.; Aviara, N.A.; Abdulrahim, T.A.; Suleiman, A.T. Influence of cultivar on the predictive performance of a moisture transport model developed for parboiled paddy drying. Drying Technology 2013, 31, 494–506.
   Web of Science ®Google Scholar
• Seth, D.; Sarkar, A. A lumped parameter model for effective moisture diffusivity in air drying of foods. Food and Bioproducts Processing 2004, 82, 183–192.
   Web of Science ®Google Scholar
• Sutar, P.P.; Prasad, S. Modeling microwave vacuum drying kinetics and moisture diffusivity of carrot slices. Drying Technology 2007, 25, 1695–1702.
   Web of Science ®Google Scholar
• Celma, A.R.; Rojas, S.; Lopez-Rodriguez, F. Mathematical modeling of thin-layer infrared drying of wet olive husk. Chemical Engineering and Processing 2008, 47, 1810–1818.
   Web of Science ®Google Scholar
• Wang, Y.B.; Wang, B.H. Weibull function and its applications in research of drying kinetics. Drying Technology and Equipment 2011, 9, 103–109.
   Google Scholar
• Marabi, A.; Livings, S.; Jacobson, M.; Saguy, I.S. Normalized Weibull distribution for modeling rehydration of food particulates. European Food Research and Technology 2003, 217, 311–318.
   Web of Science ®Google Scholar
• Chin, S.K.; Law, C.L.; Supramaniam, C.V.; Cheng, P.G. Thin-layer drying characteristics and quality evaluation of air-dried Ganoderma tsugae Murrill. Drying Technology 2009, 27, 975–984.
   Web of Science ®Google Scholar
• Bai, J.W.; Gao, Z.J.; Xiao, H.W.; Wang, X.T.; Zhang, Q. Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching. International Journal of Food Science and Technology 2013, 48, 1135–1141.
   Web of Science ®Google Scholar
• Doymaz, I.; Kocayigit, F. Drying and rehydration behaviors of convection drying of green peas. Drying Technology 2011, 29, 1273–1282.
   Web of Science ®Google Scholar
• Xiao, H.W.; Yao, X.D.; Lin, H.; Yang, W.X.; Meng, J.S.; Gao, Z.J. Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. Journal of Food Process Engineering 2012, 35, 370–390.
   Web of Science ®Google Scholar
• Xiao, H.W.; Lin, H.; Yao, X.D.; Du, Z.L.; Lou, Z.; Gao, Z.J. Effects of different pretreatments on drying kinetics and quality of sweet potato bars undergoing air impingement drying. International Journal of Food Engineering 2009, 5(5), Article 5.
   Web of Science ®Google Scholar
• Chong, C.H.; Law, C.L.; Cloke, M.; Abdullah, L.C.; Daud, W.R.W. Drying models and quality analysis of sun-dried ciku. Drying Technology 2009, 27, 985–992.
   Web of Science ®Google Scholar
• Bai, J.W.; Sun, D.W.; Xiao, H.W.; Mujumdar, A.S.; Gao, Z.J. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Science and Emerging Technologies 2013, 20, 230–237.
   Web of Science ®Google Scholar
• Xiao, H.W.; Law, C.; Sun, D.W.; Gao, Z.J. Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying. Drying Technology 2014, 32, 418–427.
   Web of Science ®Google Scholar
• Xiao, H.W.; Gao, Z.J.; Lin, H.; Yang, W.X. Air impingement drying characteristics and quality of carrot cubes. Journal of Food Process Engineering 2010, 33, 899–918.
   Web of Science ®Google Scholar
• Cunningham, S.E.; McMinn, W.A.M.; Magee, T.R.A.; Richardson, P.S. Modeling water absorption of pasta during soaking. Journal of Food Engineering 2007, 82, 600–607.
   Web of Science ®Google Scholar
• Tello-Ireland, C.; Lemus-Mondaca, R.; Vega-Galvez, A.; Lopez, J.; Di Scala, K. Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis. LWT - Food Science and Technology 2011, 44, 2112–2118.
   Web of Science ®Google Scholar
• García-Pascual, P.; Sanjuan, N.; Melis, R.; Mulet, A. Morchella esculenta (morel) rehydration process modeling. Journal of Food Engineering 2006, 72, 346–353.
   Web of Science ®Google Scholar
• Zogzas, N.P.; Maroulis, Z.B.; MarinosKouris, D. Moisture diffusivity data compilation in foodstuffs. Drying Technology 1996, 14, 2225–2253.
   Web of Science ®Google Scholar
• Troncoso, E.; Pedreschi, F. Modeling of textural changes during drying of potato slices. Journal of Food Engineering 2007, 82, 577–584.
   Web of Science ®Google Scholar
• Liu, X.G.; Zhou, T.Y.; Barbanti, D. Research of food non-enzymatic browning evaluation methodology. Food Science 1991, 27, 9–13.
   Google Scholar
• Salas, C.; Moya, R. Kiln-Solar and air-drying behavior of lumber of Tectona grandis and Gmelina arborea from fast-grown plantations: Moisture content, wood color, and drying defects. Drying Technology 2014, 32, 301–310.
   Web of Science ®Google Scholar
• Xiao, H.W.; Bai, J.W.; Sun, D.W.; Gao, Z.J. The application of superheated steam impingement blanching (SSIB) in agricultural products processing—A review. Journal of Food Engineering 2014, 132, 39–47.
   Web of Science ®Google Scholar
• Dewanto, V.; Wu, X.Z.; Adom, K.K.; Liu, R.H. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry 2002, 50, 3010–3014.
   PubMed Web of Science ®Google Scholar
• Xiao, H.W.; Gao, Z.J. The application of scanning electron microscope (SEM) to study the microstructure changes in the field of agricultural products drying. In The Scanning Electron Microscope; Kazmiruk, V. Ed.; INTECH Press: Rijeka, Croatia, 2012; 213–226.
   Google Scholar
• Wang, Q.H.; Li, Z.X.; Yang, J.S.; Xie, L.; Zhang, S.X.; Gao, Z.J. Dried characteristics of cherry tomatoes using temperature and humidity by stages changed hot-air drying method. Transactions of the Chinese Society of Agricultural Engineering 2014, 30, 271–276.
   Google Scholar