Table of Contents
Journal of Food Processing
Volume 2014 (2014), Article ID 175402, 9 pages
http://dx.doi.org/10.1155/2014/175402
Research Article

Moisture Diffusivity and Shrinkage of Fruit and Cladode of Opuntia ficus-indica during Infrared Drying

1Thermal Process Laboratory, Energy Technologies Research Center (CRTEn), Borj Cedria, BP 95 Hammam-Lif, Tunis 2050, Tunisia
2Higher Institute of Environmental Sciences and Technologies, Carthage University, Tunisia
3Chemical Engineering Department, Faculty of Engineering, King Khaled University, P.O. Box 394, Abha, Saudi Arabia

Received 15 November 2013; Revised 10 February 2014; Accepted 24 February 2014; Published 3 April 2014

Academic Editor: Franco P. Pedreschi

Copyright © 2014 Amira Touil et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. A. Kaanane, “Techniques de valorisation industrielle des figues de Barbarie. In: Le cactus (l'Opuntia à fruit comestible) appelé communément Figuier de Barbarie,” Acte de la deuxième journée nationale sur la culture du cactus. El Kalaa des Sragna. Maroc, pp. 13-14, 2000.
  2. T. Abe and T. M. Afzal, “Thin-layer infrared radiation drying of rough rice,” Journal of Agricultural Engineering Research, vol. 67, no. 4, pp. 289–297, 1997. View at Google Scholar · View at Scopus
  3. T. M. Afzal and T. Abe, “Diffusion in potato during far infrared radiation drying,” Journal of Food Engineering, vol. 37, no. 4, pp. 353–365, 1998. View at Publisher · View at Google Scholar · View at Scopus
  4. H. Umesh Hebbar and N. K. Rastogi, “Mass transfer during infrared drying of cashew kernel,” Journal of Food Engineering, vol. 47, no. 1, pp. 1–5, 2001. View at Publisher · View at Google Scholar · View at Scopus
  5. K. Zhu, J. Zou, Z. Chu, and X. Li, “Heat and mass transfer of seed drying in a two-pass infrared radiation vibrated bed,” Heat Transfer—Asian Research, vol. 31, no. 2, pp. 141–147, 2002. View at Publisher · View at Google Scholar · View at Scopus
  6. A. Cağlar, I. T. Toğrul, and H. Toğrul, “Moisture and thermal diffusivity of seedless grape under infrared drying,” Food and Bioproducts Processing, vol. 87, pp. 292–300, 2009. View at Publisher · View at Google Scholar
  7. G. P. Sharma, R. C. Verma, and P. B. Pathare, “Thin-layer infrared radiation drying of onion slices,” Journal of Food Engineering, vol. 67, no. 3, pp. 361–366, 2005. View at Publisher · View at Google Scholar · View at Scopus
  8. A. S. Ginzburg, Application of Infrared Radiation in Food Processing, Leonard Hill, London, UK, 1969.
  9. A. S. Mujumdar and S. Devahastin, “Fundamental principles of drying,” in Guide to Industrial Drying, A. S. Mujumdar, Ed., Hyderabad, India, 2008. View at Google Scholar
  10. M. S. Hatamipour and D. Mowla, “Correlations for shrinkage, density and diffusivity for drying of maize and green peas in a fluidized bed with energy carrier,” Journal of Food Engineering, vol. 59, no. 2-3, pp. 221–227, 2003. View at Publisher · View at Google Scholar · View at Scopus
  11. I. Doymaz, “Convective air drying characteristics of thin layer carrots,” Journal of Food Engineering, vol. 61, no. 3, pp. 359–364, 2004. View at Publisher · View at Google Scholar · View at Scopus
  12. G. P. Sharma and S. Prasad, “Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying,” Journal of Food Engineering, vol. 65, no. 4, pp. 609–617, 2004. View at Publisher · View at Google Scholar · View at Scopus
  13. B. A. Souraki and D. Mowla, “Axial and radial moisture diffusivity in cylindrical fresh green beans in a fluidized bed dryer with energy carrier: modeling with and without shrinkage,” Journal of Food Engineering, vol. 88, no. 1, pp. 9–19, 2008. View at Publisher · View at Google Scholar · View at Scopus
  14. L. Hassini, S. Azzouz, R. Peczalski, and A. Belghith, “Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage,” Journal of Food Engineering, vol. 79, no. 1, pp. 47–56, 2007. View at Publisher · View at Google Scholar · View at Scopus
  15. J. Mitra, S. L. Shrivastava, and P. Srinivasa Rao, “Vacuum dehydration kinetics of onion slices,” Food and Bioproducts Processing, vol. 89, no. 1, pp. 1–9, 2011. View at Publisher · View at Google Scholar · View at Scopus
  16. M. Vasić, Z. Radojević, and Ž. Grbavčić, “Calculation of the effective diffusion coefficient during the drying of clay samples,” Journal of the Serbian Chemical Society, vol. 77, no. 4, pp. 523–533, 2012. View at Publisher · View at Google Scholar
  17. L. Mayor and A. M. Sereno, “Modelling shrinkage during convective drying of food materials: a review,” Journal of Food Engineering, vol. 61, no. 3, pp. 373–386, 2004. View at Publisher · View at Google Scholar · View at Scopus
  18. W. Senadeera, B. G. Bhandari, and B. Wijesinghe, “Physical properties and fluidization behavior of fresh green bean particulates during fluidized bed drying,” Food And Bioproducts Processing, vol. 78, pp. 43–47, 2000. View at Google Scholar
  19. A. Touil, S. Chemkhi, and F. Zagrouba, “Modelling of the drying kinetics of Opuntia ficus indica fruits and cladodes,” International Journal of Food Engineering, vol. 6, no. 2, article 11, 2010. View at Publisher · View at Google Scholar · View at Scopus
  20. A. Touil, S. Chemkhi, and F. Zagrouba, “Physico-chemical characterisation of Opuntia dillenii fruit,” International Journal of Food Engineering, vol. 6, no. 5, article 5, 2010. View at Publisher · View at Google Scholar · View at Scopus
  21. I. Dincer and S. Dost, “An analytical model for moisture diffusion in solid objects during drying,” Drying Technology, vol. 13, no. 1-2, pp. 425–435, 1995. View at Publisher · View at Google Scholar
  22. J. Crank, The Mathematics of Diffusion, Clarendon Press, London, UK, 2nd edition, 1975.
  23. N. P. Zogzas, Z. B. Maroulis, and D. Marinos-Kouris, “Effective moisture diffusivity estimation from drying data. A comparison between various methods of analysis,” Drying Technology, vol. 14, no. 7-8, pp. 1543–1573, 1996. View at Google Scholar · View at Scopus
  24. M. A. S. Barrozo, A. M. Souza, S. M. Costa, and V. V. Murata, “Simultaneous heat and mass transfer between air and soybean seeds in a concurrent moving bed,” International Journal of Food Science and Technology, vol. 36, no. 4, pp. 393–399, 2001. View at Publisher · View at Google Scholar · View at Scopus
  25. S. Chemkhi and F. Zagrouba, “Characterisation of potato slices during drying: density, shrinkage, and thermodynamic of sorption,” International Journal of Food Engineering, vol. 7, no. 3, article 8, 2011. View at Publisher · View at Google Scholar · View at Scopus
  26. M. Maskan, “Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying,” Journal of Food Engineering, vol. 48, no. 2, pp. 177–182, 2001. View at Publisher · View at Google Scholar · View at Scopus
  27. D. Mihoubi, S. Timoumi, and F. Zagrouba, “Modelling of convective drying of carrot slices with IR heat source,” Chemical Engineering and Processing, vol. 48, no. 3, pp. 808–815, 2009. View at Publisher · View at Google Scholar · View at Scopus
  28. A. Talla, J.-R. Puiggali, W. Jomaa, and Y. Jannot, “Shrinkage and density evolution during drying of tropical fruits: application to banana,” Journal of Food Engineering, vol. 64, no. 1, pp. 103–109, 2004. View at Publisher · View at Google Scholar · View at Scopus
  29. M. E. Katekawa and M. A. Silva, “A review of drying models including shrinkage effects,” Drying Technology, vol. 24, no. 1, pp. 5–20, 2006. View at Publisher · View at Google Scholar · View at Scopus
  30. X. Xiong, G. Narsimhan, and M. R. Okos, “Effect of composition and pore structure on binding energy and effective diffusivity of moisture in porous food,” Journal of Food Engineering, vol. 15, no. 3, pp. 187–208, 1992. View at Google Scholar · View at Scopus
  31. S. Azzouz, A. Guizani, W. Jomaa, and A. Belghith, “Moisture diffusivity and drying kinetic equation of convective drying of grapes,” Journal of Food Engineering, vol. 55, no. 4, pp. 323–330, 2002. View at Publisher · View at Google Scholar · View at Scopus
  32. S. Chemkhi and F. Zagrouba, “Water diffusion coefficient in clay material from drying data,” Desalination, vol. 185, no. 1–3, pp. 491–498, 2005. View at Publisher · View at Google Scholar · View at Scopus