Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure

Antonio Vega-Galvez; Luis S. Gomez-Perez; Kong Shun Ah-Hen; Francisca Zepeda; Purificación García-Segovia; Cristina Bilbao-Sainz; Nicol Mejías; Alexis Pasten

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2024.0781

Published Article

LAPSE:2024.0781

Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure

Antonio Vega-Galvez, Luis S. Gomez-Perez, Kong Shun Ah-Hen, Francisca Zepeda, Purificación García-Segovia, Cristina Bilbao-Sainz, Nicol Mejías, Alexis Pasten

June 6, 2024

This study examined the convective drying of red cabbage at temperatures ranging from 50 to 90 °C. Mathematical modeling was used to describe isotherms, drying kinetics and rehydration process. The effects of drying conditions on energy consumption and microstructure were also evaluated. The Halsey model had the best fit to the isotherm data and the equilibrium moisture was determined to be 0.0672, 0.0490, 0 0.0379, 0.0324 and 0.0279 g water/g d.m. at 50, 60, 70, 80 and 90 °C, respectively. Drying kinetics were described most accurately by the Midilli and Kuçuk model. Also, the diffusion coefficient values increased with drying temperature. Lower energy consumption was found for drying at 90 °C and the rehydration process was best described by the Weibull model. Samples dehydrated at 90 °C showed high water holding capacity and better maintenance of microstructure. These results could be used to foster a sustainable drying process for red cabbage.

Record ID

LAPSE:2024.0781

Keywords

convective drying, energy consumption, microstructure, Modelling, rehydration

Subject

Materials

Suggested Citation

Vega-Galvez A, Gomez-Perez LS, Ah-Hen KS, Zepeda F, García-Segovia P, Bilbao-Sainz C, Mejías N, Pasten A. Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure. (2024). LAPSE:2024.0781

Author Affiliations

Vega-Galvez A: Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile [ORCID]
Gomez-Perez LS: Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile
Ah-Hen KS: Facultad de Ciencias Agrarias y Alimentarias, Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia 5090000, Chile
Zepeda F: Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile
García-Segovia P: I-FOOD Team, Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain [ORCID]
Bilbao-Sainz C: U.S. Department of Agriculture, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA
Mejías N: Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile
Pasten A: Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile [ORCID]

Journal Name

Processes

Volume

12

Issue

3

First Page

509

Year

2024

Publication Date

2024-02-29