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  3. The effect of three methods of solar drying, dry air and sunny (traditional) on the quantity and quality of lemons

The effect of three methods of solar drying, dry air and sunny (traditional) on the quantity and quality of lemons

Number of pages: 67 File Format: word File Code: 32288
Year: Not Specified University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Avon - dry air - Foodstuffs - Jahram - lemon - solar - Solar dryer - Solar drying - Sour lemon quality - to dry
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  • Summary of The effect of three methods of solar drying, dry air and sunny (traditional) on the quantity and quality of lemons

    Persian abstract

    Introduction: In the food industry, there is an increasing tendency to develop economic methods in order to prepare food products with high nutritional and sensory value. Drying is one of the most widely used methods for preserving fruits and vegetables. Citrus fruits are one of the most important tropical and subtropical fruits in the world, which are highly perishable, and considering that they are not available in all seasons of the year, therefore, the most important goal of this research is to investigate and compare the traditional, solar, and oven drying methods of this product.

    Procedure: After identifying one of the lemon orchards in Tehran, the number of 1000 lemons is exactly the same weight, size, and shape. They were selected in terms of fruit color and completely healthy in terms of no fungal contamination. Shining using the oven method at temperatures of 50, 60, 70 and 80 degrees Celsius, 50 paper envelopes (each envelope as a repetition) with 10 lemon fruits in each envelope (each fruit as a sample) and shining using the solar method, 5 envelopes and 10 fruits in each envelope, and in the traditional drying method, 3 envelopes and 10 fruits in each envelope was contracted After the completion of the research for the treatment, fruit shriveling percentage, mold growth percentage, yeast growth percentage, Escherichia coli microbe growth percentage, intensity of fruit moisture loss, product water absorption capacity during drying and fruit color index were measured.

    Results: The results show that in the oven drying method, at high temperature, the intensity of moisture loss is greater and the duration of drying is reduced, also the amount of shrinkage at high temperature is more in terms of duration but in terms of amount Humidity, air temperature has no effect on the amount of shrinkage. In all three drying methods, the amount of water absorption decreases with increasing temperature. Lemon color also has the highest transparency and yellow color at a temperature of 50 degrees Celsius. In the solar method, the drying time is 17-45% shorter than in the traditional method. The amount of fruit color is also more transparent in the solar method than in the traditional method. In the microbial evaluation, it was found that the oven and solar samples have microbes (yeast, mold and mildew) compared to the traditional lemon samples. Solar and then traditional dryers are used to dry lemons. But on the other hand, using an oven is probably not cost-effective due to the consumption of electricity and energy, which requires more detailed investigations, but it is cost-effective in terms of product quality. rtl;"> 

    Chapter One

    General Research

     

     

    1- 1- Introduction

    In the food industry, there is an increasing tendency to develop economic methods to The aim is to prepare food products with high nutritional and sensory value. Drying is one of the most widely used methods for preserving fruits and vegetables. During drying, in order to reach a final water activity that ensures the microbial stability of the product and minimizes physical and chemical changes, the percentage of food water is reduced to a certain extent (Sayad, 2014).

    The fruit is one of the most important tropical and subtropical fruits in the world and belongs to the Rutaceae family and the Auratiodea subfamily, which includes 150 genera and approximately 2000 species (Campelo and et al, 2011). This product has many uses in the food, pharmaceutical, perfume and cosmetic industries. They are also used in traditional medicine (Owhe-Ureghe and et al, 2010). For example, they are used to treat stomach aches and coughs (Oyagade and et al, 1999). In addition, lime also has antibacterial properties (gram-positive and gram-negative bacteria) (Aibinu and et al, 2007). Considering the importance of cultivating and maintaining the products of this valuable tree and considering the seasonality of this fruit and the possibility of not having access to fresh fruit in all seasons of the year, there is a fundamental need for drying this product in different ways, which is the most important goal of the current research.

    1- 2- Drying process

    Drying is the process of reducing humidity through the simultaneous transfer of heat and mass. The transfer of heat from the surrounding air to food reduces the water vapor pressure on the surface and evaporates the surface moisture. As a result of this process, a gradient of water vapor pressure is created in the food, which provides the driving force necessary to remove water from the food (Fellows, 1990). is to do The purpose of drying food is to minimize storage and packaging needs and reduce transportation costs (Malki and Dakhani, 2014; Faraji, 2015). Also, the comparison of different drying methods with solar dryers, especially in terms of their impact on the quality of the final dried product, can provide useful information to choose the most appropriate drying method for those involved in the production of dried products, including dried lemon producers, and in fact, this is the goal of this research. It is one of the most important of them. The use of this type of energy becomes more important when there is more attention to the crisis of the end of non-renewable energy sources and the problem of environmental pollution (Zare et al., 2014). In Iran, most of the traditional solar drying methods, solar dryers, ovens, etc. are used.

    1-3-1- Drying (in the traditional way)

    Most fruits, like many other agricultural products, are perishable due to their high humidity and water activity, and after harvesting, they must be consumed in the shortest possible time or stored in optimal conditions. Since the market for fresh food consumption has a limited absorption capacity per unit of time, they should be processed in a way that prevents their corruption and increases their shelf life (Laki and Dekhani, 2014; Faraji, 2015). One of the oldest techniques performed by mankind, as well as one of the most important preservation processes that has a great effect on the quality of products, is traditional drying (Salehizadeh et al., 1390).

    Increasing the stability of the final product along with achieving the quality characteristics expected by the consumer markets are among the most important goals of the drying process (Salehizadeh et al., 1390).

    1-3-1-1- Problems of traditional drying method

    Problems of traditional drying method include small loss, growth of microorganisms and spoilage, attack of insects, birds and rodents, sudden rain, unfavorable weather conditions and so on. which causes a slight drop in the product. In many rural areas of developing countries, the purchase of industrial dryers is not economically viable for farmers, and small farmers rarely use this equipment (Soheili Mahdizadeh and Kihani, 2015). Therefore, the use of solar energy in a controlled manner will be very attractive.

    The drying process causes changes in the texture, flavor, nutritional value, and color of the product, which is one of the important points in drying food products to check the extent of these changes and try to reduce the effects of the process. Among the mentioned materials, dry products are mainly evaluated by the three features of shrinkage percentage, color and water absorption (Salehizadeh et al., 2017). One of the most important physical changes that occur during the drying process of food is its volume reduction. Loss of water and heating causes tension in the cellular structure of food, which is the result of changing its shape and reducing its dimensions. Deformation and volume reduction are in most cases a negative feature in the eyes of the consumer (Mayor and et al, 2004).

    Dried food products are often exposed to water absorption before consumption. The speed and amount of water absorption may be used as an indicator of the quality of dry food. Foods that are dried under optimal conditions are less likely to be damaged and absorb water faster and more completely (Lee and et al, 2006).

  • Contents & References of The effect of three methods of solar drying, dry air and sunny (traditional) on the quantity and quality of lemons

    List:

    Persian Abstract 1

    Chapter One: General Research

    1-1- Introduction. 3

    1-2- drying process. 3

    1-2- 1- Importance of drying. 4

    1-3- types of drying. 4

    1-3-1- Drying (by traditional method) 4

    1-3-1-1- Problems of traditional drying method. 5

    1-3-2- Solar dryer. 6

    1-3- 3- active and inactive solar dryer. 7

    1-3-4- Microwave drying. 7

    1-4- Introduction of lemon. 8

    1-4-1- Classification of lemon plant. 9

    1-4-2- The importance of lemon. 9

    1-4-3- Effective ingredients in lemon. 10

    1-4- 4- Lemon juice as an important lemon product. 11

    1-4-5- Medicinal uses of lemon. 12

    1-4-6- History of lemon. 14

    1-4-7- The amount of domestic and foreign lemon production. 14

    1-5- Research objectives. 15

    1-5-1- Functional purpose. 15

    1-5-2- Scientific goals. 16

    Chapter Two: Theoretical Foundations and Previous Records

    Chapter Three: Materials and Work Methods

    3-1- Types of drying methods in research. 22

    3-1- 1- Construction of solar dryer. 22

    3-1-2- Drying in a solar dryer. 23

    3-1-3- Drying in a laboratory oven. 24

    3-1-4-Drying under direct sunlight (traditional method) 25

    3-2- How to prepare lemon sample. 25

    3-3- Research execution method and grouping of treatments 26

    3-3-1- Specifications of the statistical design. 26

    3-3-1-1- name of the project. 26

    3-3-1-2-Treatments 26

    3-3-1-3- Repeat treatment 26

    3-4- Microbial tests. 28

    3-4-1- Identification of mold and yeast 28

    3-4-2- Identification of Escherichia coli (Ecoli) 28

    3-5- Research variables. 29

    3-5- 1- Independent variables. 29

    3-5-2- Dependent variables. 29

    3-6- Measurable treatments in the current research 29

    3-6- 1- The method of measuring moisture reduction during drying time. 29

    3-6-2- Measuring the water absorption capacity of the product during drying time. 30

    3-6-3- Measurement of product shrinkage during drying time. 31

    3-6-7- Measuring the color indicators of the final product. 31

    3-7- Data collection and analysis method 32

    Chapter four: Results

    4-1- The results related to the kinetics of moisture loss in different drying methods (as a function of time) 34

    4-2- The results related to the intensity of moisture loss in the oven dryer (as a function of absolute humidity) 36

    4-3- The results related to the kinetics of moisture loss in two Solar and traditional drying methods. 37

    4-4- The results related to changes in the percentage of lemon shrinkage in the oven (time function) 39

    4-5- The results related to the changes in the percentage of lemon shrinkage in the oven (humidity function) 41

    4-6- The results related to the changes in water absorption in the oven drying method (humidity function) 43

    4-7- The results related to the changes in the color of lemons in three drying methods. 44

    4-8- Results of microbial tests. 47

    Chapter Five: Discussion and Conclusion

    5-1- Discussion. 49

    5 2- Interpretation of the results related to the intensity of moisture loss in different drying methods. 50

    53 Interpretation of shrinkage results in three drying methods. 52

    5 4 Interpretation of the results related to changes in water absorption in three drying methods. 52

    5 5 Interpretation of the results related to changes in the color of lemons in three drying methods. 53

    5 6- Interpretation of results related to microbial changes in three drying methods. 55

    5 7 Conclusion. 57

    Suggestions 58

    List of Persian sources. 59

    List of non-Persian sources. 62

    English abstract 67

     

     

    Source:

     

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The effect of three methods of solar drying, dry air and sunny (traditional) on the quantity and quality of lemons
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