Effect of Infrared Drying on Drying Kinetics and Color Changes of Wild Sage Seed Mucilage

Document Type : Research Article-en

Authors

• Gh. Amini ¹
• F. Salehi ²
• M. Rasouli ²

¹ MSc Student, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

² Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

https://doi.org/10.22067/jam.2021.67448.1002

Abstract

In this study, the effects of infrared (IR) dryer system parameters such as IR power, the distance of mucilage from lamp surface, mucilage thickness on drying kinetics and, color indexes (L*, a*, b* and ΔE) of wild sage seed mucilage (WSSM) were investigated in an IR dryer system. Experimental moisture ratio (MR) data were fitted to 7 various empirical thin-layer models. It was found that the Page model has the best fit to show the kinetic behavior and acceptably described the IR drying behavior of WSSM with the lowest mean square error (MSE), root mean square error (RMSE), mean absolute error (MAE), and standard error (SE) values and the highest correlation coefficient (r) value. The values of MSE, RMSE, and MAE for all experiments were in the range of 0.1×10^-3-1.1×10^-3, 1.04×10^-2-3.25×10^-2 and 8.7×10^-3-27.1×10^-3, respectively. The average effective moisture diffusivity (D_eff) increased from 4.61×10^-9 m²s^-1 to 15.8×10^-9 m²s^-1 with increasing lamp power from 150 W to 375 W, while it was decreased from 14.4×10^-9 m²s^-1 to 5.16×10^-9 m²s^-1 and 13.2×10^-9 m²s^-1 to 4.31×10^-9 m²s^-1 with increasing the distance of mucilage from 4 to 12 cm and the reduction of mucilage thickness from 1.5 to 0.5 cm, respectively. Increasing in IR radiation power has a positive influence on the yellowness (increasing 19.78% in b^* index) of dried WSSM. Also, it increased the color changes index (ΔE) from 16.05 to 17.59.

Keywords

• Color indexes
• Effective moisture diffusivity
• Gum
• Moisture ratio
• Page model

20.1001.1.22286829.1401.12.1.6.6

Main Subjects

• Modeling

Open Access

©2022 The author(s). This article is licensed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

References

1. Akpinar, E. K., and Y. Bicer. 2005. Modeling of the drying of eggplants in thin layers. International Journal of Food Science & Technology 40: 273-281.
2. Amini, G., F. Salehi, and M. Rasouli. 2021. Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA-ANN and ANFIS for the prediction of drying time and moisture ratio. Journal of Food Processing and Preservation: 45(3): e15258.
3. Arunsandeep, G., and V. P. Chandramohan. 2018. Numerical Solution for Determining the Temperature and Moisture Distributions of Rectangular, Cylindrical, and Spherical Objects During Drying. Journal of Engineering Physics and Thermophysics 91: 895-906.
4. Baeghbali, V., M. Niakousari, M. O. Ngadi, and M. Hadi Eskandari. 2019. Combined ultrasound and infrared assisted conductive hydro-drying of apple slices. Drying Technology 37: 1793-1805.
5. Briki, S., B. Zitouni, B. Bechaa, and M. Amiali. 2019. Comparison of convective and infrared heating as means of drying pomegranate arils (Punica granatum). Heat and Mass Transfer 55: 3189-3199.
6. Ceylan, I., M. Aktaş, and H. Doğan. 2007. Mathematical modeling of drying characteristics of tropical fruits. Applied Thermal Engineering 27: 1931-1936.
7. Doymaz, I. 2011. Drying of eggplant slices in thin layers at different air temperatures. Journal of Food Processing and Preservation 35: 280-289.
8. Mehrnia, M. A., A. Bashti, and F. Salehi. 2017. Experimental and modeling investigation of mass transfer during infrared drying of Quince. Iranian Food Science and Technology Research Journal 12: 758-766.
9. Nep, E. I., and B. R. Conway. 2011. Physicochemical characterization of grewia polysaccharide gum: Effect of drying method. Carbohydrate Polymers 84: 446-453.
10. Onwude, D. I., N. Hashim, K. Abdan, R. Janius, and G. Chen. 2018. Modelling the mid-infrared drying of sweet potato: kinetics, mass and heat transfer parameters, and energy consumption. Heat and Mass Transfer 54: 2917-2933.
11. Sacilik, K. 2007. Effect of drying methods on thin-layer drying characteristics of hull-less seed pumpkin (Cucurbita pepo). Journal of Food Engineering 79: 23-30.
12. Salehi, F. 2017. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization 11: 2006-2012.
13. Salehi, F. 2019a. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review. Food Science & Nutrition 7: 3391-3402.
14. Salehi, F. 2019b. Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice. International Journal of Food Properties 22: 511-519.
15. Salehi, F. 2020a. Recent applications and potential of infrared dryer systems for drying various agricultural products: A review. International Journal of Fruit Science 20: 586-602.
16. Salehi, F. 2020b. Recent advances in the modeling and predicting quality parameters of fruits and vegetables during postharvest storage: A review. International Journal of Fruit Science 20: 506-520.
17. Salehi, F., and M. Kashaninejad. 2015. Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum. Journal of Food Science and Technology 52: 7361-7368.
18. Salehi, F., and M. Kashaninejad. 2017. Effect of drying methods on textural and rheological properties of basil seed gum. International Food Research Journal 24: 2090-2096.
19. Zameni, A., M. Kashaninejad, M. Aalami, and F. Salehi. 2015. Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of Food Science and Technology 52: 5914-5921.