Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying
In this study, drying kinetics, including thermal and moisture, of Codonopsis javanica with the support of ultrasonic technology in the drying process were investigated. Experimental processes were carried out at drying air temperatures of 40°C, 45°C, and 50°C with and without ultrasound at a freque...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/2623404 |
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| _version_ | 1832567240826814464 |
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| author | Xuan-Quang Nguyen Anh-Duc Le Ngoc-Phuong Nguyen Hay Nguyen |
| author_facet | Xuan-Quang Nguyen Anh-Duc Le Ngoc-Phuong Nguyen Hay Nguyen |
| author_sort | Xuan-Quang Nguyen |
| collection | DOAJ |
| description | In this study, drying kinetics, including thermal and moisture, of Codonopsis javanica with the support of ultrasonic technology in the drying process were investigated. Experimental processes were carried out at drying air temperatures of 40°C, 45°C, and 50°C with and without ultrasound at a frequency of 20 kHz and three levels of intensity: 1.3 kW/m2, 1.8 kW/m2, and 2.2 kW/m2. Based on theoretical calculations, experimental data, and the particle swarm optimization (PSO) algorithm, the coefficient of thermal diffusion was determined in the range of 1.01–1.36 × 10−7 m2/s, and the coefficient of moisture diffusion is in the range of 3.2–6.7 × 10−10 m2/s. In addition, the color parameters (L∗, a∗, and b∗) of the drying materials were also considered. Results showed the overall color differences (∆E) of dried products change in the range of 8.0–12.9 compared with the fresh ones. In this work, the multiple boundary conditions were considered to determine the moisture and thermal diffusion coefficients; the results obtained prove that the quality of dried products in terms of color change is also improved. |
| format | Article |
| id | doaj-art-8980f27b63504162a583ef5f3167434a |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-8980f27b63504162a583ef5f3167434a2025-02-03T01:02:01ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/26234042623404Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for DryingXuan-Quang Nguyen0Anh-Duc Le1Ngoc-Phuong Nguyen2Hay Nguyen3Faculty of Mechanical Engineering, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, VietnamFaculty of Engineering and Technology, Nong Lam University, Ho Chi Minh City, VietnamFaculty of Mechanical Engineering, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, VietnamFaculty of Engineering and Technology, Nong Lam University, Ho Chi Minh City, VietnamIn this study, drying kinetics, including thermal and moisture, of Codonopsis javanica with the support of ultrasonic technology in the drying process were investigated. Experimental processes were carried out at drying air temperatures of 40°C, 45°C, and 50°C with and without ultrasound at a frequency of 20 kHz and three levels of intensity: 1.3 kW/m2, 1.8 kW/m2, and 2.2 kW/m2. Based on theoretical calculations, experimental data, and the particle swarm optimization (PSO) algorithm, the coefficient of thermal diffusion was determined in the range of 1.01–1.36 × 10−7 m2/s, and the coefficient of moisture diffusion is in the range of 3.2–6.7 × 10−10 m2/s. In addition, the color parameters (L∗, a∗, and b∗) of the drying materials were also considered. Results showed the overall color differences (∆E) of dried products change in the range of 8.0–12.9 compared with the fresh ones. In this work, the multiple boundary conditions were considered to determine the moisture and thermal diffusion coefficients; the results obtained prove that the quality of dried products in terms of color change is also improved.http://dx.doi.org/10.1155/2019/2623404 |
| spellingShingle | Xuan-Quang Nguyen Anh-Duc Le Ngoc-Phuong Nguyen Hay Nguyen Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying Journal of Food Quality |
| title | Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying |
| title_full | Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying |
| title_fullStr | Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying |
| title_full_unstemmed | Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying |
| title_short | Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying |
| title_sort | thermal diffusivity moisture diffusivity and color change of codonopsis javanica with the support of the ultrasound for drying |
| url | http://dx.doi.org/10.1155/2019/2623404 |
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