Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality
Open Access
- 13 June 2014
- journal article
- research article
- Published by Springer Nature in Journal of Food Science and Technology
- Vol. 52 (6), 1-11
- https://doi.org/10.1007/s13197-014-1435-2
Abstract
The present study deals with the valorization of an edible spontaneous plant of the Tunisian arid areas: Allium roseum. This plant is traditionally used for therapeutic and culinary uses. Thin-layer drying behavior of Allium roseum leaves was investigated at 40, 50 and 60 °C drying air temperatures and 1 and l.5 m/s air velocity, in a convective dryer. The increase in air temperature significantly affected the moisture loss and reduced the drying time while air velocity was an insignificant factor during drying of Allium roseum leaves. Five models selected from the literature were found to satisfactorily describe drying kinetics of Allium roseum leaves for all tested drying conditions. Drying data were analyzed to obtain moisture diffusivity values. During the falling rate-drying period, moisture transfer from Allium roseum leaves was described by applying the Fick’s diffusion model. Moisture diffusivity varied from 2.55 × 10−12 to 8.83 × 10−12 m2/s and increased with air temperature. Activation energy during convective drying was calculated using an exponential expression based on Arrhenius equation and ranged between 46.80 and 52.68 kJ/mol. All sulfur compounds detected in the fresh leaves were detected in the dried leaves. Convective air drying preserved the sulfur compounds potential formation.Keywords
This publication has 49 references indexed in Scilit:
- Effect of temperature cycling on allinase activity in garlicFood Chemistry, 2008
- Evaluation of enzyme-assisted extraction on quality of garlic volatile oilFood Chemistry, 2008
- Multitargeted prevention and therapy of cancer by diallyl trisulfide and related Allium vegetable-derived organosulfur compoundsCancer Letters, 2008
- Influence of blanching and slice thickness on drying characteristics of leek slicesChemical Engineering and Processing - Process Intensification, 2008
- Effect of frozen and dried leek on processing and quality characteristics of Greek traditional sausagesMeat Science, 2006
- Effect of leek and onion on processing and quality characteristics of Greek traditional sausagesMeat Science, 2004
- Biosynthesis of the flavour precursors of onion and garlicJournal of Experimental Botany, 2004
- Mathematical modeling of thin layer drying of pistachio by using solar energyEnergy Conversion and Management, 2003
- Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.)Journal of Food Engineering, 2001
- AN OPTIMIZATION OF INTERMITTENT CORN DRYING IN A LABORATORY SCALE THIN LAYER DRYERDrying Technology, 1991