| The effect of ultrasound waves pretreatment on the drying process of mallow plants using an infrared dryer |
| Paper ID : 1180-NICAME1402 |
| Authors: |
|
Ariga Moradians1, vahid rostampour *1, Abolfazl Akhoundzadeh Yamchi2, Maziar Feizolahzadeh1, Ayda Naghali1 1department of biosystem engineering, agriculture faculty,Urmia university, Urmia, Iran 2Department of Biosystem Engineering, Urmia University, Urmia, Iran |
| Abstract: |
| Drying agricultural products has always been one of the oldest and best methods of food storage. The great need to produce high-quality products has led to the combination of old drying methods with non-thermal energy sources. In the meantime, ultrasonic energy is highly recommended due to its ability to be performed at ambient temperature and maintain the main characteristics and quality of the products. The purpose of this research is to evaluate the moisture penetration coefficient, obtain the activation energy to determine the thermodynamic properties and measure the color characteristics and the reabsorption coefficient during the drying process of cheese leaves with the help of ultrasound pretreatment. Mallow leaves with initial moisture content (2.12± 0.5 kg water/kg dry matter) in an infrared dryer at three temperatures of 40, 45, and 50 °C and three times of ultrasonic pretreatment 0, 5, and 10 minutes until the moisture content of 10% wet basis was dried. The results of the color parameters showed that the color changes and the brown index of mallow leaves increased with the increase in temperature and the decrease in the duration of ultrasound pre-treatment, while the chroma value decreased. The effective coefficient diffusion moisture of mallow leaves increased with increasing drying air temperature and duration of ultrasound pretreatment. The activation energy during drying decreased with an increase in the pre-treatment time of ultrasound. Enthalpy and entropy decreased with increasing drying temperature and pre-sonication time, while Gibb's free energy increased. |
| Keywords: |
| Mallow, Infrared dryer, Color, Ultrasound, Rehydration ratio, Thermodynamic properties. |
| Status : Paper Accepted (Oral Presentation) |
