Mathematical modelling of blanch-assisted drying of pomegranate (Punica granatum) arils in a hot-air drier

Adegoke Olusesan Adetoro; Alemayehu Ambaw Tsige; Umezuruike Linus Opara; Olaniyi Amos Fawole

doi:10.3390/PR8050611

Mathematical modelling of blanch-assisted drying of pomegranate (Punica granatum) arils in a hot-air drier

Adegoke Olusesan Adetoro, Alemayehu Ambaw Tsige, Umezuruike Linus Opara, Olaniyi Amos Fawole

Botany and Plant Biotechnology

Stellenbosch University

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

Abstract

The effect of blanching conditions on the hot-air drying kinetics of three pomegranates (cvs. "Acco", "Herskawitz" and "Wonderful") were assessed. Water blanching conditions considered were 90°C for 30 s, 90°C for 60 s, 100°C for 30 s and 100°C for 60 s. The drying experiments were carried out at 60°C, 19.6% relative humidity and at a constant air velocity of 1.0 ms^-1. The experimental curves were fitted to seven different drying models. For the Acco cultivar, the drying behaviour was best predicted by the Logarithmic and Page model for blanched (R² ranging between 0.9966 and 0.9989) and unblanched (R² = 0.9918) samples, respectively. Furthermore, for the Herskawitz cultivar, Logarithm, Page and Midili models were most suitable for predicting drying behaviour of both blanched and unblanched samples. Also, for theWonderful cultivar, Logarithm and Midili models were most accurate for predicting the drying behaviour for both blanched and unblanched samples amongst other models. The blanched samples dried faster with shorter drying times: "Acco" (7 h), "Herskawitz" (8 h), and "Wonderful" (7 h), compared to the unblanched samples, which dried after 15, 20 and 11 h, respectively. Effective diffusion coefficient of moisture in pomegranate arils ranged from 4.81 × 10^-9 and 1.11 × 10^-8 m² s^-1 for the Acco cultivar, for the Herskawitz cultivar; 3.29 × 10^-9 and 1.01 × 10^-8 m² s^-1 and for the Wonderful cultivar; 5.83 × 10^-9 and 1.09 × 10^-8 m² s^-1. Overall, blanching resulted in low energy consumption during drying of pomegranate arils. In addition, the Logarithmic model generally showed an appropriate model for blanched samples regardless of cultivar. For unblanched samples, the Page model was more appropriate for "Acco" and "Herskawitz", while the Midili model was appropriate for "Wonderful". Therefore, this study provided science-based and practical drying conditions for the investigated pomegranate cultivars.

Original language	English
Article number	611
Journal	Processes
Volume	8
Issue number	5
DOIs	https://doi.org/10.3390/PR8050611
Publication status	Published - 1 May 2020

Keywords

Blanching
Cultivars
Drying kinetics
Effective diffusivity
Empirical models

ASJC Scopus subject areas

Bioengineering
Chemical Engineering (miscellaneous)
Process Chemistry and Technology

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10.3390/PR8050611

Cite this

@article{692a4d89a17947fbbad32b8adf608fe9,

title = "Mathematical modelling of blanch-assisted drying of pomegranate (Punica granatum) arils in a hot-air drier",

abstract = "The effect of blanching conditions on the hot-air drying kinetics of three pomegranates (cvs. {"}Acco{"}, {"}Herskawitz{"} and {"}Wonderful{"}) were assessed. Water blanching conditions considered were 90°C for 30 s, 90°C for 60 s, 100°C for 30 s and 100°C for 60 s. The drying experiments were carried out at 60°C, 19.6% relative humidity and at a constant air velocity of 1.0 ms-1. The experimental curves were fitted to seven different drying models. For the Acco cultivar, the drying behaviour was best predicted by the Logarithmic and Page model for blanched (R2 ranging between 0.9966 and 0.9989) and unblanched (R2 = 0.9918) samples, respectively. Furthermore, for the Herskawitz cultivar, Logarithm, Page and Midili models were most suitable for predicting drying behaviour of both blanched and unblanched samples. Also, for theWonderful cultivar, Logarithm and Midili models were most accurate for predicting the drying behaviour for both blanched and unblanched samples amongst other models. The blanched samples dried faster with shorter drying times: {"}Acco{"} (7 h), {"}Herskawitz{"} (8 h), and {"}Wonderful{"} (7 h), compared to the unblanched samples, which dried after 15, 20 and 11 h, respectively. Effective diffusion coefficient of moisture in pomegranate arils ranged from 4.81 × 10-9 and 1.11 × 10-8 m2 s-1 for the Acco cultivar, for the Herskawitz cultivar; 3.29 × 10-9 and 1.01 × 10-8 m2 s-1 and for the Wonderful cultivar; 5.83 × 10-9 and 1.09 × 10-8 m2 s-1. Overall, blanching resulted in low energy consumption during drying of pomegranate arils. In addition, the Logarithmic model generally showed an appropriate model for blanched samples regardless of cultivar. For unblanched samples, the Page model was more appropriate for {"}Acco{"} and {"}Herskawitz{"}, while the Midili model was appropriate for {"}Wonderful{"}. Therefore, this study provided science-based and practical drying conditions for the investigated pomegranate cultivars.",

keywords = "Blanching, Cultivars, Drying kinetics, Effective diffusivity, Empirical models",

author = "Adetoro, {Adegoke Olusesan} and Tsige, {Alemayehu Ambaw} and Opara, {Umezuruike Linus} and Fawole, {Olaniyi Amos}",

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T1 - Mathematical modelling of blanch-assisted drying of pomegranate (Punica granatum) arils in a hot-air drier

AU - Adetoro, Adegoke Olusesan

AU - Tsige, Alemayehu Ambaw

AU - Opara, Umezuruike Linus

AU - Fawole, Olaniyi Amos

PY - 2020/5/1

Y1 - 2020/5/1

N2 - The effect of blanching conditions on the hot-air drying kinetics of three pomegranates (cvs. "Acco", "Herskawitz" and "Wonderful") were assessed. Water blanching conditions considered were 90°C for 30 s, 90°C for 60 s, 100°C for 30 s and 100°C for 60 s. The drying experiments were carried out at 60°C, 19.6% relative humidity and at a constant air velocity of 1.0 ms-1. The experimental curves were fitted to seven different drying models. For the Acco cultivar, the drying behaviour was best predicted by the Logarithmic and Page model for blanched (R2 ranging between 0.9966 and 0.9989) and unblanched (R2 = 0.9918) samples, respectively. Furthermore, for the Herskawitz cultivar, Logarithm, Page and Midili models were most suitable for predicting drying behaviour of both blanched and unblanched samples. Also, for theWonderful cultivar, Logarithm and Midili models were most accurate for predicting the drying behaviour for both blanched and unblanched samples amongst other models. The blanched samples dried faster with shorter drying times: "Acco" (7 h), "Herskawitz" (8 h), and "Wonderful" (7 h), compared to the unblanched samples, which dried after 15, 20 and 11 h, respectively. Effective diffusion coefficient of moisture in pomegranate arils ranged from 4.81 × 10-9 and 1.11 × 10-8 m2 s-1 for the Acco cultivar, for the Herskawitz cultivar; 3.29 × 10-9 and 1.01 × 10-8 m2 s-1 and for the Wonderful cultivar; 5.83 × 10-9 and 1.09 × 10-8 m2 s-1. Overall, blanching resulted in low energy consumption during drying of pomegranate arils. In addition, the Logarithmic model generally showed an appropriate model for blanched samples regardless of cultivar. For unblanched samples, the Page model was more appropriate for "Acco" and "Herskawitz", while the Midili model was appropriate for "Wonderful". Therefore, this study provided science-based and practical drying conditions for the investigated pomegranate cultivars.

AB - The effect of blanching conditions on the hot-air drying kinetics of three pomegranates (cvs. "Acco", "Herskawitz" and "Wonderful") were assessed. Water blanching conditions considered were 90°C for 30 s, 90°C for 60 s, 100°C for 30 s and 100°C for 60 s. The drying experiments were carried out at 60°C, 19.6% relative humidity and at a constant air velocity of 1.0 ms-1. The experimental curves were fitted to seven different drying models. For the Acco cultivar, the drying behaviour was best predicted by the Logarithmic and Page model for blanched (R2 ranging between 0.9966 and 0.9989) and unblanched (R2 = 0.9918) samples, respectively. Furthermore, for the Herskawitz cultivar, Logarithm, Page and Midili models were most suitable for predicting drying behaviour of both blanched and unblanched samples. Also, for theWonderful cultivar, Logarithm and Midili models were most accurate for predicting the drying behaviour for both blanched and unblanched samples amongst other models. The blanched samples dried faster with shorter drying times: "Acco" (7 h), "Herskawitz" (8 h), and "Wonderful" (7 h), compared to the unblanched samples, which dried after 15, 20 and 11 h, respectively. Effective diffusion coefficient of moisture in pomegranate arils ranged from 4.81 × 10-9 and 1.11 × 10-8 m2 s-1 for the Acco cultivar, for the Herskawitz cultivar; 3.29 × 10-9 and 1.01 × 10-8 m2 s-1 and for the Wonderful cultivar; 5.83 × 10-9 and 1.09 × 10-8 m2 s-1. Overall, blanching resulted in low energy consumption during drying of pomegranate arils. In addition, the Logarithmic model generally showed an appropriate model for blanched samples regardless of cultivar. For unblanched samples, the Page model was more appropriate for "Acco" and "Herskawitz", while the Midili model was appropriate for "Wonderful". Therefore, this study provided science-based and practical drying conditions for the investigated pomegranate cultivars.

KW - Blanching

KW - Cultivars

KW - Drying kinetics

KW - Effective diffusivity

KW - Empirical models

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U2 - 10.3390/PR8050611

DO - 10.3390/PR8050611

M3 - Article

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SN - 2227-9717

VL - 8

JO - Processes

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M1 - 611

ER -

Mathematical modelling of blanch-assisted drying of pomegranate (Punica granatum) arils in a hot-air drier

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