Drying kinetics of pullulan-based film forming solutions

Authors

ZHOU Yujia, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
XIAO Qian, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
LU Xingchi, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
DENG Fangming, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China

Abstract

The drying kinetics of pullulan and pullulan-PEG film forming solutions were investigated. The results were as followed: the drying curves of pullulan-based films were divided into three stages: the rising rate, the falling rate, and the constant rate period; four mathematical models were fitted to the experimental data; among the drying models considered, the Wang and singh model was found to satisfactorily describe the drying kinetics of pullulan solutions. However, Modified Page equation-II model was found to satisfactorily describe the drying kinetics of pullulan-PEG solutions. As the drying temperature increased from 40 ℃ to 70 ℃, the effective moisture diffusion coefficient (D_eff) of pullulan and pullulan-PEG samples increased from 0.019 6×10^-11 m/s2 to 0.255 7×10^-11 m/s2, and from 2.400×10^-11 m/s2 to 11.388×10^-11 m/s2, respectively. As the drying temperature increased, D_eff of pullulan based film forming solutions increased, whereas the D_eff of pure pullulan samples was lower than that of pullulan-PEG. Moreover, drying activation energy of pullulan and pullulan-PEG blend samples was 9 114.8 kJ/mol, and 2 475.2 kJ/mol, respectively.

Publication Date

12-28-2015

First Page

11

Last Page

16

DOI

10.13652/j.issn.1003-5788.2015.06.003

Recommended Citation

Yujia, ZHOU; Qian, XIAO; Xingchi, LU; and Fangming, DENG (2015) "Drying kinetics of pullulan-based film forming solutions," Food and Machinery: Vol. 31: Iss. 6, Article 3.
DOI: 10.13652/j.issn.1003-5788.2015.06.003
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/3

References

[1] Leathers T D. Biotechnological production and applications of pullulan[J]. Applied Microbiology Biotechnology, 2003, 62(5/6): 468～473.
[2] S Yuen. Pullulan and its applications[J]. Process Biochemistry, 1974(9): 7～9.
[3] Dincer I. Moisture transfer analysis during drying of slab woods[J]. Heat Mass Transfer, 1998, 34(3): 17～20.
[4] Hawlader M N A, Chou S K, Chua K J. Development of design charts for tunnel dryers[J]. Int. J. Energy Res, 1997, 21(10): 23～37.
[5] Michael K, Andrew J M, Peggy M T. Drying kinetics of calcium caseinate[J]. Journal of Agricultural and Food Chemistry, 2003, 51(3): 773～776.
[6] Alcantara C R, Rumsey T R, Krochta J M. Drying rate effect on the properties of whey protein films[J].Journal of Food Processing Engineering, 1998, 21(5): 387～405.
[7] Donhowe G, Fennema O. The effect of solution composition and drying temperature on crystallinity, permeability and mechanical properties of methylcellulose films[J]. Journal of Food Processing and Preservation, 1993, 17(4): 231～246.
[8] Page G E. Factors influencing the maximum rates of air drying shelled corn in thin layers[D]. West Lafayette: Purdue University, 1949.
[9] Guine R P F, Fernandes R M C. Analysis of the drying kinetics of chestnuts[J]. Journal of Food Engineering 2006, 76(3): 460～467.
[10] 王喜娜, 王相友. 苹果切片红外辐射干燥模型建立与评价[J]. 农业机械学报, 2010, 41(6): 128～132.
[11] 李汴生, 刘伟涛, 李丹丹, 等. 糖渍加应子的热风干燥特性及其表达模型[J]. 农业工程学报, 2009, 25(11): 330～335.
[12] Sharma G P, Verma R C, Pathare P. Mathematical modeling of infared radiation thin layer drying of onion slices[J]. Journal of Food Engineering, 2005, 71(3): 282～286.
[13] Oktay H, Ahmet C, Kamil K. Mathematical modelling of drying of thin layer rough rice[J]. Food and Bioproducts Processing, 2008, 86(4): 268～275.
[14] Zhang Q, Litchfield J B. An optimization of intermittent corn drying in a laboratory scale thin layer dryer[J]. Drying Technology, 1991, 9(2): 383～395.
[15] Diamente L M, Munro P A. Mathematical modelling of hot air drying of sweet potato slices[J]. In. J. Food Sci. Technol., 1991(26): 99～109.
[16] Verma L R, Bucklin R A, Endan J B, et al. Effects of driving air parameters on rice driving models[J]. Trans ASAE, 1985(28): 296～301.
[17] Sutar P P, Prasad S. Modeling microwave vacuum drying kinetics and moisture diffusivity of carrot slices [J]. Drying Technology, 2007, 25(10): 1 695～1 702.
[18] 关志强, 王秀芝, 李敏, 等. 荔枝果肉热风干燥薄层模型[J]. 农业机械学报, 2012, 43(2): 151～158.
[19] Doymaz. Air-drying characteristics of tomatoes[J]. Journal of Food Engineering, 2007, 78(4): 1 291～1 297.
[20] Wang Zheng-fu, Sun Jun-hong, Liao Xiao-jun, et al. Mathematical modeling on hot air drying of thin layer apple pomace[J]. Food Research International, 2007, 40(1): 39～46.
[21] Ade-Omowaye B I O, Rastogi N K, Angersbach A, et al. Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper[J]. Journal of Food Engineering, 2003(60): 89～98.
[22] Xiao Hong-wei, Gao Zhen-jiang, Lin Hai, et al. Air impingement drying characteristics and quality of carrot cubes[J]. Journal of Food Process Engineering, 2010, 33(4): 646～665.
[23] Gunhan T, Demir V, Hancioglu E, et al. Mathematical modelling of drying of bay leaves[J]. Energy Conversion and Management, 2005, 46(11/12): 1 667～1 679.
[24] Rhim J W, Lee J H. Thermodynamic analysis of water vapor sorption isotherms and mechanical properties of selected paper-based food packaging materials[J]. Journal of Food Science, 2009, 74(9): E502～E511.
[25] Quirijns E J, Van Boxtel A J B, Van Loon, et al. Sorption isotherms, GAB parameters and isosteric heat of sorption[J]. Journal of the Science of Food and Agriculture, 2005, 85(11): 1 805～1 814.
[26] McMinn W A M, Magee T R A. Thermodynamic properties of moisture sorption of potato[J]. Journal of Food Engineering, 2003, 60(2): 157～165.
[27] Karathanos V T. Determination of water content of dried fruits by drying kinetics[J]. J. Food Eng., 1999(39): 337～344.