Characterisation of industrial tomato by-products from infrared drying process

The thin-layer infrared drying behaviour of industrial tomato residues, peels and seeds, was experimentally investigated in the temperature range from 100 °C to 160 °C. The drying rate was found to increase with temperature, hence reducing the total drying time. In particular, as drying temperature was raised from 100 °C up to 160 °C, the time period needed to reduce the moisture content of the sample from 236.70 wt% down to 5.26 wt% (dry basis) was observed to decrease from 99.5 min to 35 min.Using a non-linear regression (Marquart's method) together with a multiple regression analysis, a mathematical model for the thin-layer infrared drying process of industrial tomato residues was proposed. The effective moisture diffusivity is dependent on moisture content; the average values for the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion, and varied from 5.179 × 10^?9 m²/s to 1.429 × 10^?8 m²/s over the temperature range. The temperature dependence of the effective diffusivity coefficient was described following an Arrhenius-type relationship. Activation energy for the moisture diffusion was determined as 22.23 kJ/mol.     

Experimental modelling of infrared drying of industrial grape by-products

The thin-layer infrared drying behaviour of industrial grape by-products was experimentally investigated in the temperature range from 100 to 160 °C. The drying rate was found to increase with temperature, thus reducing the total drying time. In particular, as drying temperature was raised from 100 °C up to 160 °C, the time period needed to reduce the moisture content of the sample from 204.32% down to 38.89% by weight (dry basis) decreased from 60.5 to 21 min.Using a non-linear regression (Marquart's method) together with a multiple regression analysis, a mathematical model for the thin-layer infrared drying process of wet grape residues was proposed. The values for the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion. They varied from 11.013 × 10^?9 to 26.050 × 10^?9 m²/s along the temperature range. The temperature dependence of the effective diffusivity coefficient was expressed by an Arrhenius type relationship. Activation energy for the moisture diffusion was determined as 19.27 kJ/mol.     

Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process

Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 °C, in a convective dryer with a constant air flow of 2.0 ± 0.2 m/s. Rehydration ratio, water holding capacity, texture, microstructure and total polysaccharide content were evaluated. Drying kinetics was estimated using the Weibull distribution (r² > 0.97 and Chi-square < 0.0009). Values of scale and shape parameters ranged from 90.94 to 341.06 (min) and 1.43 to 1.49, respectively. Furthermore, the influence of temperature on the model parameters as well as on the quality attributes was analysed using a least significant difference test (p-value < 0.05). These effects were more evident for the long drying period (e.g. 810 min at 50 °C). However, minor alterations in the structural properties and total polysaccharide content were produced at drying temperatures of 60–70 °C, resulting in a high quality gel.     

A new physical pretreatment of plum for drying

In this paper a new physical pretreatment of plums, consists of piercing them by a thin needle, is proposed to increase the rate of drying. The effect of physical pretreatment on drying time was compared with chemical pretreatment that consists of dipping of plums in hot NaOH solution (1%). Drying experiments were carried out in a convective laboratory dryer at 85 °C and 0.81 m/s air velocity. It was observed that pierced plums were dried faster than chemically pretreated plums. After 480 min moisture ratio of pierced sample was 0.07 while for the chemical method it was 0.25. The moisture ratio at any time was compared with seven different mathematical models and the best model was determined according to the best agreement. Accordingly, two-term exponential model for moisture ratio is found to be superior to the other proposed models. The effective diffusivity was found to be 5.471 × 10^?9 m²/s for chemically pretreated and 1.016 × 10^?8 m²/s for physically pretreated plums.     

Moisture transport in garlic cloves undergoing microwave-convective drying

A laboratory scale microwave dryer was used to dry the garlic cloves, applying microwave power in the range of 10–40 W, air temperature in the range of 40–70 °C and air velocity in the range of 1.0–2.0 m/s. Heat and mass transfer coefficient during the drying process varied in the range of 35.23–79.54 W/m²C and 4.26–6.34 × 10^?2 m/s. The temperature of the product rose rapidly in the early part of the drying and became almost stable thereafter. The Biot mass transfer number confirmed that moisture diffusion was the limiting factor in microwave drying of garlic. The effective moisture diffusivity, which ranged between 1.29–31.68 × 10^?10 m²/s increased with the increase in microwave power but decreased with increase in air velocity.     

Convective drying of onion: Kinetics and nutritional evaluation

The present work aimed, on one hand, to study of the drying of onions in terms of drying kinetics, which was evaluated at 30 °C, 50 °C and 60 °C. The experimental data was fitted to different empirical kinetic models from the literature, and this kinetic study was then complemented with the modelling if terms of Fick's diffusion equation, for estimation of the diffusion coefficients. On the other hand, the chemical characterization in fresh and dried onions at different temperatures (varying from 30 °C to 70 °C) was analysed, to evaluate the effect of drying and drying temperature on the chemical composition of the product. In this way, the analyses of moisture content, sugar content, crude protein, ash, fat, crude fibre, acidity and vitamin C were made and reported in this paper.From the results obtained it was verified that some chemical components of the onions are not affected by drying (ash, fat, protein and fibre) whereas some others are considerably influenced by drying (sugars, acidity and vitamin C). The present work allowed concluding that the three empirical models tested (Newton, Modified Page and Logarithmic) all describe relatively well the dehydration kinetics at the three temperatures analysed. Moreover, from the experimental data it was possible to estimate the diffusivities, which range between 3.33 × 10^?09 m²/s at 30 °C and 8.55 × 10^?09 m²/s at 60 °C.     

Study of the Drying Kinetics of Green Bell Pepper and Chemical Characterization

The present work aimed, on one hand, the study of the drying of green peppers, in terms of drying kinetics evaluated at 30°C, 40°C, 50°C, 60°C and 70°C, having the experimental data been fitted to different empirical kinetic models from literature. This kinetic study was then complemented with the modelling in terms of Fick's diffusion equation.On the other hand, the chemical characterization in fresh and after drying at the lowest and highest temperatures was analysed, for evaluation of the effect of drying and drying temperature on the chemical composition of the product. In this way, the analyses made were: moisture content, sugar content, proteins, ash, fat, fibre and acidity.From the results obtained, it was concluded that the empirical models that best describe the dehydration kinetics were the Page and Newton models. From the experimental data was possible to estimate the diffusivities, which range between 9.0 × 10⁻¹⁰ at 30°C and 8.0 × 10⁻⁹ m² s⁻¹ at 70°C.Moreover, it was verified that drying influences the chemical composition of the peppers, but, conversely, the influence of the drying temperature was not very significant.     

Quality evaluation of pineapple fruit during drying process

Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 °C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 °C. Hence, 45 °C drying temperature was best condition for pineapple quality preservation.     

Usage of solar-assisted spouted bed drier in drying of pea

The main objective of this study is to evaluate the effects of solar-assisted spouted bed and open sun drying on the drying rate and quality parameters of pea. Color, shrinkage, bulk and apparent densities, internal and bulk porosities, rehydration capacity and microstructure were the quality parameters investigated in dried product.Drying rate for solar-assisted spouted bed was about 3.5 times of drying rate for open sun drying. Air temperature changed between 20 °C and 27.4 °C during open sun drying while temperature of air at the inlet of solar-assisted spouted bed dryer varied between 35.3 °C and 65.5 °C during the experiments. Effective diffusivities were found to be 0.64 × 10^?10 and 3.27 × 10^?10 m²/s for open sun and solar-assisted spouted bed drying of pea, respectively. In color analysis, it was observed that a* value increased while b* value decreased for both drying methods. Bulk density and apparent density of peas dried under open sun was higher than that in solar-assisted spouted bed drier. In both drying methods, internal and bulk porosities decreased. Shrinkage was more for open sun dried samples. Rehydration capacity for solar-assisted spouted bed dried sample was higher than the one for open sun dried.     

Thin Layer Modelling of Recirculatory Convective Air Drying of Curd (Indian Yoghurt)

Dahi is one of the most popular fermented milk products consumed in India with excellent therapeutic properties. The initial moisture content of dahi is approximately 5.7 kg water kg dry solid⁻¹. The shelf life of dahi is limited and hence the long term storage is possible in the form of dahi powder which can further be used as a base for formulation of health drink mix. Dahi was dried in a laboratory scale recirculatory convective air dryer to a final moisture content of 0.04 kg water kg dry solid⁻¹. Drying characteristics of dahi were investigated under varying conditions of dahi thickness (0.003 m, 0.004 m and 0.005 m) and drying air temperatures (45°C, 50°C and 55°C) and velocities (1.5 m s⁻¹, 2.0 m s⁻¹ and 2.5 m s⁻¹). Different drying models were used to simulate the observed drying data. The mathematical models were compared based on R-square and reduced chi-square values. The drying characteristics were satisfactorily described by Page, modified page, logarithmic and Midilli et al. models. The Midilli et al. model followed by modified page model provided the best representation of data. Effective moisture diffusivity computed on the basis of Fick's law varied between 2.52 × 10⁻¹⁰ m² s⁻¹ and 1.3 × 10⁻⁹ m² s⁻¹ under experimental drying air temperatures and sample thicknesses at air velocity 2.5 m s⁻¹. The temperature and thickness dependence of effective moisture diffusivity was expressed by an Arrhenius type of equation. The equation showed best fit for diffusivity data at 2.5 m s⁻¹ and varying temperatures and sample thickness.     

Spark plasma sintering of transparent Y2O3 ceramic using hydrothermal synthesized nanopowders

Y₂O₃ nanopowders were synthesized by the hydrothermal treatment of Y(NO₃)₃·6H₂O and citric acid (CA) as Y⁺³ and the capping agent, respectively. The effect of different CA:Y⁺³ mol ratios, heat treatment time, and calcination temperature was investigated in order to determine their influence on the morphology, particle size and phase of Y₂O₃ nanopowders. The narrow size distribution of particles was obtained with CA:Y⁺³ mol ratio=1.6, heat treatment time of 6 h, and a calcination temperature at 900 °C for 90 min. Then, the synthesized Y₂O₃ nanopowder was consolidated by the spark plasma sintering technique at 1500 °C with a heating rate of 100 °C/min and held for 8 min before turning off the power. As a result, the ceramic prepared with 3 mm thickness got the highest transmission of 80% at 2.5–6 µm wavelength. The highest density and the grain size of yttria ceramic were 99.58% and 1–1.2 µm at 1500 °C, respectively.     

Sintering and crystallisation of 45S5 Bioglass® powder

The sintering process of 45S5 Bioglass^® powder (mean particle size < 5 μm) was investigated by using different thermal analysis methods. Heating microscopy and conventional dilatometry techniques showed that bioactive glass sinters in two major steps: a short stage in the temperature range 500–600 °C and a longer stage in the range 850–1100 °C. The optimal sintering temperature and time were found to be 1050 °C and 140 min, respectively. Differential thermal analysis (DTA) showed that Bioglass^® crystallises at temperatures between 600 and 750 °C. The characteristic crystalline phases were identified by Fourier Transformed Infrared Spectroscopy (FTIR), Transmission Electron Microscopy (TEM) and X-Ray Diffraction (XRD). The crystallisation kinetics was studied by DTA, using a non-isothermal method. The Kissinger plot for Bioglass^® powder heated at different heating rates between 5 and 30 °C/min yielded an activation energy of 316 kJ/mol. The average value of Avrami parameter determined using the Augis–Bennett method was 0.95 ± 0.10, confirming a surface crystallisation mechanism. After sintering at 1050 °C for 140 min, the main crystalline phase was found to be Na₂Ca₂Si₃O₉. The results of this work are useful for the design of the sintering/crystallisation heat treatment of Bioglass^® powder which is used for fabricating tissue engineering scaffolds with varying degree of bioactivity.     

Characteristics of samaria-doped ceria nanoparticles prepared by spray pyrolysis

Samaria-doped ceria (SDC) nanoparticles were prepared by spray pyrolysis. The means sizes of the samaria-doped ceria nanoparticles were controlled from 21 to 150 nm by changing the calcination temperatures between 700 and 1200 °C. The pellets formed from the SDC particles calcined at temperatures between 700 and 1000 °C had similar grain sizes between 0.75 and 0.82 μm. However, pellet formed from the SDC particles calcined at a temperature of 1200 °C had large grain size of 1.22 μm. The pellet formed from the SDC particles calcined at a temperature of 1000 °C had slightly smaller resistance of grain-boundary than those of the pellets formed from the SDC particles calcined at temperatures between 700 and 900 °C. However, the pellet formed from the SDC particles calcined at a temperature of 1200 °C had low resistance of grain-boundary. The pellet formed from the SDC particles calcined at a temperature of 1200 °C had conductivity of 44.65 × 10^?3 S cm^?1 at a measuring temperature of 700 °C that more twice than those of the pellets formed from the SDC calcined below 1000 °C.     

Changes in physico-chemical and functional properties during convective drying of aloe vera (Aloe barbadensis) leaves

Aloe vera leaves were dried at different temperatures in hot air oven and powdered. The percent powder yield was found 2.60%, 2.60%, 2.55% and 2.52% at 50, 60, 70 and 80 °C respectively. Powder samples had the pH (1% solution) 3.51, 3.53, 3.52 and 3.53 with the rise of drying temperature in the selected range. Statistically, yield and pH indicated no significant difference (p < 0.5) due to drying temperature variation. Wettability of powder at 70 °C was 32 s as compared to 35, 35 and 37 s in the samples obtained at 50, 60 and 80 °C respectively. Water absorption capacity of powder at 70 °C was 359% as compare to 351%, 354% and 356% of 50, 60, and 80 °C powder samples. The HPLC chromatogram obtained for the sample dried at 80 °C shows that as the temperature increased from 50 to 80 °C, aloin content decreased from 10.6 to 1.7 ppm. The “a” values were found 2.028, 2.226, ?0.282 and 2.531 for the samples obtained after drying at 50, 60, 70 and 80 °C respectively. Samples obtained at 70 °C showed negative “a” value indicated that the sample was more greenish in colour as compared to other samples.     

Power high-voltage and fast response Schottky barrier diamond diodes

We developed and investigated a set of packaged vertical diamond Schottky barrier diodes (SBDs) with a large crystal area of up to 25 mm². All devices show forward current above 5 A and the blocking voltage over 1000 V in the temperature range from 20 °C to 250 °C. Due to the large crystal area and finite thermal resistance of the crystal-case interface the forward current self-heating effect results in a good diamond SBDs performance not only at elevated temperatures but also at normal conditions. As a result we measured about 4 V forward voltage drop, 35 mΩ × cm² specific on-resistance and 100 nA/cm² leakage current for the diode case at room temperature. At a case temperature of 250 °C the forward voltage drop was less than 2.5 V, the specific on-resistance about 40 mΩ × cm² and the leakage current about 100 μA/cm². The Baliga's figure of merit was 25–30 MW/cm² in the temperature range of 20-250 °C. The typical value of the reverse recovery time less than 10 ns while switching from 2 A forward current to 100 V blocking voltage meets the requirements for practical use of diamond SBDs in effective switch-mode power converters operating at frequencies higher than 1 MHz. Further device design optimization and the diamond epitaxial layer quality improvement will help to reduce the power losses in on-state and make diamond SBDs competitive with SiC diodes even at room temperature.     

Influence of processing parameters on thermal conductivity of uranium dioxide pellets prepared by spark plasma sintering

High density uranium dioxide (UO₂) pellets with grain sizes between 0.9 μm and 9 μm were produced by spark plasma sintering (SPS). A systematic study was performed by varying the sintering temperature between 750 °C and 1450 °C and hold time between 0.5 min and 20 min to obtain UO₂ pellets with a range of theoretical densities (TD) and grain sizes. The microstructure development in terms of grain size, density and porosity distribution was investigated. The oxygen/uranium (O/U) ratio of the resulting pellets was found to decrease after SPS. The thermal conductivity of UO₂ pellets increased with the theoretical density but the grain size in the investigated range had no significant influence. The measured thermal conductivity values up to 900 °C were consistent with the reported literature for conventionally sintered UO₂ pellets. The benefits of using SPS over the conventional sintering of UO₂ are summarized.     

Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions

The effects of temperature and moisture content on the drying rate of durum wheat pasta were examined using thermogravimetry and differential scanning calorimetry (DSC) at temperature-rising rates of 0.2–1.0 °C/min. The activation energy for the mass transfer coefficient of drying was estimated to be ca. 32 kJ/mol at a moisture contents of 0.14 kg-H₂O/kg-d.m. or higher, but increased rapidly as the moisture content dropped below this level. The conclusion temperature of the endothermic peak in the DSC and the temperature of the inflection point of the drying characteristics curve were located near the glass transition curve of the durum semolina flour.     

Chemically activated fungi-based porous carbons for hydrogen storage

A set of porous carbons has been prepared by chemical activation of various fungi-based chars with KOH. The resulting carbon materials have high surface areas (1600–2500 m²/g) and pore volumes (0.80–1.56 cm³/g), regardless of the char precursors. The porosities mainly derived from micropores in activated carbons strongly depend on the activation parameters (temperature and KOH amount). All activated carbons have uniform micropores with pore size of 0.8–0.9 nm, but some have a second set of micropores (1.3–1.4 nm pore size), further broadened to 1.9–2.1 nm as a result of increasing either the activation temperature to 750 °C or KOH/char mass ratio to 5/1. These fungi-based porous carbons achieve an excellent H₂ uptake of up to 2.4 wt% at 1 bar and −196 °C, being in agreement with results from other porous carbonaceous adsorbents reported in the literature. At high pressure (ca. 35 bar), the saturated H₂ uptake reaches 4.2–4.7 wt% at −196 °C for these fungi-based porous carbons. The results imply a great potential of these fungi-based porous carbons as H₂ on-board storage media.     

Microstructure and electrical conductivity of fast fired Sr- and Mg-doped lanthanum gallate

La_0.9Sr_0.1Ga_0.8Mg_0.2O_3−δ solid electrolytes were consolidated by fast firing aiming to investigate the effects of the sintering method on densification, microstructure and ionic conductivity. Powder mixtures were prepared by solid state reaction at 1250 and 1350 °C for 12 h, and fast fired at 1450 and 1500 °C temperatures for 5 and 10 min. The content of impurity phases was found to be quite low with this sintering method. Relatively high density (>90% of the theoretical value) and low porosity (<1.5%) were readily obtained for powder mixtures calcined at 1250 °C. The activation energy for conduction was approximately 1 eV. Specimens fast fired at 1450 °C for 10 min with a mean grain size of 2.26 µm reached the highest value of total ionic conductivity, 22 mS cm⁻¹, at 600 °C.     

Effects of sintering on the mechanical and ionic properties of ceria-doped scandia stabilized zirconia ceramic

The effect of conventional sintering from 1300 to 1550 °C on the properties of 1 mol% ceria-doped scandia stabilized zirconia was investigated. In addition, the influence of rapid sintering via microwave technique at low temperature regimes of 1300 °C and 1350 °C for 15 min on the properties of this zirconia was evaluated. It was found that both sintering methods yielded highly dense samples with minimum relative density of 97.5%. Phase analysis by X-ray diffraction revealed the presences of only cubic phase in all sintered samples. All sintered pellets possessed high Vickers hardness (13–14.6 GPa) and fracture toughness (~3 MPam^1/2). Microstructural examination by using the scanning electron microscope revealed that the grain size varied from 2.9 to 9.8 µm for the conventional-sintered samples. In comparison, the grain size of the microwave-sintered zirconia was maintained below 2 µm. Electrochemical Impedance Spectroscopy study showed that both the bulk and grain boundary resistivity of the zirconia decreases with increasing test temperature regardless of sintering methods. However, the grain boundary resistivity of the microwave-sintered samples was higher than the conventional-sintered ceramic at 600 °C and reduced significantly at 800 °C thus resulting in the enhancement of electrical conduction.