Search results for: drying models

Authors: Aysegul Sarac

Abstract:

Washer-dryers are the machines which can either wash the laundries or can dry them. In other words, we can define a washer-dryer as a washing machine and a dryer in one machine. Washing machines are characterized by the loading capacity, cabinet depth and spin speed. Dryers are characterized by the drying technology. On the other hand, energy efficiency, water consumption, and noise levels are main characteristics that influence customer decisions to buy washers. Water condensation technology is the most common drying technology existing in the washer-dryer market. Water condensation technology uses water to dry the laundry inside the machine. Thus, in this type of the drying technology water consumption is at high levels comparing other technologies. Water condensation technology sprays cold water in the drum to condense the humidity of hot weather in order to dry the laundry inside. Thus, water consumption influences the drying performance. The scope of this study is to optimize water consumption during drying process under a constraint of energy consumption and drying performance. We are using 6-Sigma methodology to find the optimum water consumption by comparing drying performances of different drying algorithms.

Keywords: optimization, 6-Sigma methodology, washer-dryers, water condensation technology

Procedia PDF Downloads 337

Authors: Jannika Dombrowski, Sabine Ambros, Ulrich Kulozik

Abstract:

Due to the increasing popularity of healthy products, probiotics are still of rising importance in food manufacturing. With the aim to amplify the field of probiotic application to non-chilled products, the cultures have to be preserved by drying. Microwave drying has proved to be a suitable technique to achieve relatively high survival rates, resulting from drying at gentle temperatures, among others. However, diffusion limitation due to compaction of cell suspension during drying can prolong drying times as well as deteriorate product properties (grindability, rehydration performance). Therefore, we aimed to embed probiotics in an aerated matrix of whey proteins (surfactants) and di-/polysaccharides (foam stabilization, probiotic protection) during drying. As a result of the manifold increased inner surface of the cell suspension, drying performance was enhanced significantly as compared to non-foamed suspensions. This work comprises investigations on suitable foam matrices, being stable under vacuum (variation of protein concentration, type and concentration of di-/polysaccharide) as well as development of an applicable microwave drying process in terms of microwave power, chamber pressure and maximum product temperatures. Performed analyses included foam characteristics (overrun, drainage, firmness, bubble sizes), and properties of the dried cultures (survival, activity). In addition, efficiency of the drying process was evaluated.

Keywords: foam structure, microwave drying, polysaccharides, probiotics

Procedia PDF Downloads 238

Authors: Nursac Akyol, Merve S. Turan, Mustafa Ozcelik, Erdogan Kucukoner, Erkan Karacabey

Abstract:

Traditional raisin production is a long time drying process under sunlight. During this procedure, grapes are open to some environmental effects besides the adverse effects of the long drying period. Thus, there is a need to develop an alternative method being applicable instead of traditional one. To this extent, a combination of a potential pretreatment (carbonic maceration, CM) with convectional oven drying was examined. CM application was used in raisin production (grape drying) as a pretreatment process before oven drying. Pressure, temperature and time were examined as application parameters of CM. In conventional oven drying, the temperature is a process variable. The aim is to find out how CM and convectional drying processes affect the drying characteristics of grapes as well as their physical and chemical properties. For this purpose, the response surface method was used to determine both the effects of the variables and the optimum pretreatment and drying conditions. The optimum conditions of CM for raisin production were 0.3 MPa of pressure value, 4°C of application temperature and 8 hours of application time. The optimized drying temperature was 77°C. The results showed that the application of CM before the drying process improved the drying characteristics. Drying took only 389 minutes for grapes pretreated by CM under optimum conditions and 495 minutes for the control group dried only by the conventional drying process. According to these results, a decrease of 21% was achieved in the time requirement for raisin production. Also, it was observed that the samples dried under optimum conditions had similar physical properties as those the control group had. It was seen that raisin, which was dried under optimum conditions were in better condition in terms of some of the bioactive contents compared to control groups. In light of all results, it is seen that CM has an important potential in the industrial drying of grape samples. The current study was financially supported by TUBITAK, Turkey (Project no: 116R038).

Keywords: drying time, pretreatment, response surface methodlogy, total phenolic

Procedia PDF Downloads 108

Authors: Sabine Ambros, Mine Oezcelik, Evelyn Dachmann, Ulrich Kulozik

Abstract:

Nutritional quality and taste of dried fruit products is still often unsatisfactory and does not meet anymore the current consumer trends. Dried foams from fruit puree could be an attractive alternative. Due to their open-porous structure, a new sensory perception with a sudden and very intense aroma release could be generated. To make such high quality fruit snacks affordable for the consumer, a gentle but at the same time fast drying process has to be applied. Therefore, microwave-assisted freeze drying of raspberry foams was investigated in this work and compared with the conventional freeze drying technique in terms of nutritional parameters such as antioxidative capacity, anthocyanin content and vitamin C and the physical parameters colour and wettability. The following process settings were applied: 0.01 kPa chamber pressure and a maximum temperature of 30 °C for both freeze and microwave freeze drying. The influence of microwave power levels on the dried foams was investigated between 1 and 5 W/g. Intermediate microwave power settings led to the highest nutritional values, a colour appearance comparable to the undried foam and a proper wettability. A proper process stability could also be guaranteed for these power levels. By the volumetric energy input of the microwaves drying time could be reduced from 24 h in conventional freeze drying to about 6 h. The short drying times further resulted in an equally high maintenance of the above mentioned parameters in both drying techniques. Hence, microwave assisted freeze drying could lead to a process acceleration in comparison to freeze drying and be therefore an interesting alternative drying technique which on industrial scale enables higher efficiency and higher product throughput.

Keywords: foam drying, freeze drying, fruit puree, microwave freeze drying, raspberry

Procedia PDF Downloads 314

Authors: Apolinar Picado, Steve Alfaro, Rafael Gamero

Abstract:

Energy and exergy analyses of thin-layer drying of pineapple slices (Ananas comosus L.) were conducted in a laboratory tunnel dryer. Drying experiments were carried out at three temperatures (100, 115 and 130 °C) and an air velocity of 1.45 m/s. The effects of drying variables on energy utilisation, energy utilisation ratio, exergy loss and exergy efficiency were studied. The enthalpy difference of the gas increased as the inlet gas temperature increase. It is observed that at the 75 minutes of the drying process the outlet gas enthalpy achieves a maximum value that is very close to the inlet value and remains constant until the end of the drying process. This behaviour is due to the reduction of the total enthalpy within the system, or in other words, the reduction of the effective heat transfer from the hot gas flow to the vegetable being dried. Further, the outlet entropy exhibits a significant increase that is not only due to the temperature variation, but also to the increase of water vapour phase contained in the hot gas flow. The maximum value of the exergy efficiency curve corresponds to the maximum value observed within the drying rate curves. This maximum value represents the stage when the available energy is efficiently used in the removal of the moisture within the solid. As the drying rate decreases, the available energy is started to be less employed. The exergetic efficiency was directly dependent on the evaporation flux and since the convective drying is less efficient that other types of dryer, it is likely that the exergetic efficiency has relatively low values.

Keywords: efficiency, energy, exergy, thin-layer drying

Procedia PDF Downloads 225

Authors: O. A. Adeyeye, E. R. Sadiku, Selvam Sellamuthu Periyar, Babu Perumal Anand, B. Nambiar Reshma

Abstract:

Mango is a tropical fruit which is often labelled as ‘super-fruit’ because of its unquantifiable benefits to human beings. However, despite its great importance, mango is a seasonal fruit, and only very few off-seasonal species are available in the market for consumption. Therefore, in order to overcome the seasonal variation and to increase the shelf-life of mango fruits, different drying methods are considered In this study, freeze drying and tray drying methods were used to preserve two different cultivars of mango from South Africa. Moisture content, total soluble solid, ascorbic acid, total phenol content (TPC), antioxidant activity (DPPH) and organoleptic tests were carried out on the samples before and after drying. The effects of different edible preservatives and selected packaging materials used were analyzed on each sample. The result showed that freeze drying method is the best method of preserving the selected cultivar.

Keywords: postharvest, mangos, cultivar, total soluble solid, total phenol content, antioxidant

Procedia PDF Downloads 362

Authors: A. Brahma

Abstract:

Drying is a phenomenon that accompanies the hardening of hydraulic materials. It can, if it is not prevented, lead to significant spontaneous dimensional variations, which the cracking is one of events. In this context, cracking promotes the transport of aggressive agents in the material, which can affect the durability of concrete structures. Drying shrinkage develops over a long period almost 30 years although most occurred during the first three years. Drying shrinkage stabilizes when the material is water balance with the external environment. The drying shrinkage of cementitious materials is due to the formation of capillary tensions in the pores of the material, which has the consequences of bringing the solid walls of each other. Knowledge of the shrinkage characteristics of concrete is a necessary starting point in the design of structures for crack control. Such knowledge will enable the designer to estimate the probable shrinkage movement in reinforced or prestressed concrete and the appropriate steps can be taken in design to accommodate this movement. This study is concerned the modelling of drying shrinkage of the hydraulic materials and the prediction of the rate of spontaneous deformations of hydraulic materials during hardening. The model developed takes in consideration the main factors affecting drying shrinkage. There was agreement between drying shrinkage predicted by the developed model and experimental results. In last we show that developed model describe the evolution of the drying shrinkage of high performances concretes correctly.

Keywords: drying, hydraulic concretes, shrinkage, modeling, prediction

Procedia PDF Downloads 311

Authors: Ovais S. Qadri, Abhaya K. Srivastava

Abstract:

Present experiments were carried to study the drying kinetics and quality of microwave foam-mat dried guava powder. Guava pulp was microwave foam mat dried using 8% egg albumin as foaming agent and then dried at microwave power 480W, 560W, 640W, 720W and 800W, foam thickness 3mm, 5mm and 7mm and inlet air temperature of 40˚C and 50˚C. Weight loss was used to estimate change in drying rate with respect to time. Powdered samples were analysed for various physicochemical quality parameters viz. acidity, pH, TSS, colour change and ascorbic acid content. Statistical analysis using three-way ANOVA revealed that sample of 5mm foam thickness dried at 800W and 50˚C was the best with 0.3584% total acid, 3.98 pH, 14min drying time, 8˚Brix TSS, 3.263 colour change and 154.762mg/100g ascorbic acid content.

Keywords: foam mat drying, foam mat guava, guava powder, microwave drying

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Authors: Mario Perez-Won, Roberto Lemus-Mondaca, Constanza Olivares-Rivera, Fernanda Marin-Monardez

Abstract:

This research presents the simultaneous application of high hydrostatic pressure (HHP) and osmotic dehydration (DO) as a pretreatment to hot –air drying of jumbo squid (Dosidicus gigas) cubes. The drying time was reduced to 2 hours at 60ºC and 5 hours at 40°C as compared to the jumbo squid samples untreated. This one was due to osmotic pressure under high-pressure treatment where increased salt saturation what caused an increasing water loss. Thus, a more reduced time during convective drying was reached, and so water effective diffusion in drying would play an important role in this research. Different working conditions such as pressure (350-550 MPa), pressure time (5-10 min), salt concentration, NaCl (10 y 15%) and drying temperature (40-60ºC) were optimized according to kinetic parameters of each mathematical model. The models used for drying experimental curves were those corresponding to Weibull, Page and Logarithmic models, however, the latest one was the best fitted to the experimental data. The values for water effective diffusivity varied from 4.82 to 6.59x10-9 m2/s for the 16 curves (DO+HHP) whereas the control samples obtained a value of 1.76 and 5.16×10-9 m2/s, for 40 and 60°C, respectively. On the other hand, quality characteristics such as color, texture, non-enzymatic browning, water holding capacity (WHC) and rehydration capacity (RC) were assessed. The L* (lightness) color parameter increased, however, b * (yellowish) and a* (reddish) parameters decreased for the DO+HHP treated samples, indicating treatment prevents sample browning. The texture parameters such as hardness and elasticity decreased, but chewiness increased with treatment, which resulted in a product with a higher tenderness and less firmness compared to the untreated sample. Finally, WHC and RC values of the most treatments increased owing to a minor damage in tissue cellular compared to untreated samples. Therefore, a knowledge regarding to the drying kinetic as well as quality characteristics of dried jumbo squid samples subjected to a pretreatment of osmotic dehydration under high hydrostatic pressure is extremely important to an industrial level so that the drying process can be successful at different pretreatment conditions and/or variable processes.

Keywords: diffusion coefficient, drying process, high pressure, jumbo squid, modelling, quality aspects

Procedia PDF Downloads 213

Authors: S. Lekhavat, U. Srimongkoluk, P. Ratanachamnong, G. Laungsopapun

Abstract:

Quercetin was encapsulated with whey protein and high methoxyl pectin by spray drying technique. Feed solution, consisting of 0.1875 0.125 and 0.0625 % w/w quercetin, respectively, was prepared and then sprays at outlet temperature of 70, 80 and 90 °C. Quercetin contents either in feed solution or in spray dried powder were determined by HPLC technique. Physicochemical properties such as viscosity and total soluble solid of feed solution as well as moisture content and water activity of spray dried powder were examined. Particle morphology was imaged using scanning electron microscope. The results showed that feed solution has total soluble solid and viscosity in range of 1.73-5.60 ºBrix and 2.58-8.15 cP, in that order. After spray drying, the moisture content and water activity value of powder are in range of 0.58-2.72 % and 0.18-0.31, respectively. Quercetin content in dried sample increased along with outlet drying temperature but decreased when total soluble solid increased. It was shown that particles are likely to shrivel when spray drying at high temperature. The suggested conditions for encapsulation of quercetin are feed solution with 0.0625 % (w/w) quercetin and spray drying at drying outlet temperature of 90°C.

Keywords: drying temperature, particle morphology, spray drying, quercetin

Procedia PDF Downloads 233

Authors: B. Touati, A. Saad, B. Lips, A. Abdenbi, M. Mokhtari.

Abstract:

The purpose of this study is an application of experiment design method for dimensioning of a solar drying system. NIMROD software was used to build up the matrix of experiments and to analyze the results. The software has the advantages of being easy to use and consists of a forced way, with some choices about the number and range of variation of the parameters, and the desired polynomial shape. The first design of experiments performed concern the drying with constant input characteristics of the hot air in the dryer and a second design of experiments in which the drying chamber is coupled with a solar collector. The first design of experiments allows us to study the influence of various parameters and get the studied answers in a polynomial form. The correspondence between the polynomial thus determined, and the model results were good. The results of the polynomials of the second design of experiments and those of the model are worse than the results in the case of drying with constant input conditions. This is due to the strong link between all the input parameters, especially, the surface of the sensor and the drying chamber, and the mass of the product.

Keywords: solar drying, experiment design method, NIMROD, mint leaves

Procedia PDF Downloads 469

Authors: Abdelmalk Brahma

Abstract:

Drying is a phenomenon that accompanies the hardening of hydraulic materials. It can, if it is not prevented, lead to significant spontaneous dimensional variations, which the cracking is one of events. In this context, cracking promotes the transport of aggressive agents in the material, which can affect the durability of concrete structures. Drying shrinkage develops over a long period almost 30 years although most occurred during the first three years. Drying shrinkage stabilizes when the material is water balance with the external environment. The drying shrinkage of cementitious materials is due to the formation of capillary tensions in the pores of the material, which has the consequences of bringing the solid walls of each other. Knowledge of the shrinkage characteristics of concrete is a necessary starting point in the design of structures for crack control. Such knowledge will enable the designer to estimate the probable shrinkage movement in reinforced or prestressed concrete and the appropriate steps can be taken in design to accommodate this movement. This study is concerned the modelling of drying shrinkage of the hydraulic materials and the prediction of the rate of spontaneous deformations of hydraulic materials during hardening. The model developed takes in consideration the main factors affecting drying shrinkage. There was agreement between drying shrinkage predicted by the developed model and experimental results. In last we show that developed model describe the evolution of the drying shrinkage of high performances concretes correctly.

Keywords: drying, hydraulic concretes, shrinkage, modeling, prediction

Procedia PDF Downloads 240

Authors: N. Metidji, O. Badaoui, A. Djebli, H. Bendjebbas, R. Sellami

Abstract:

The agro-industry is considered as one of the most waste producing industrial fields as a result of food processing. Upgrading and reuse of these wastes as animal or poultry food seems to be a promising alternative. Combined with the use of clean energy resources, the recovery process would contribute more to the environment protection. It is in this framework that a new solar dryer has been designed in the Unit of Solar Equipment Development. Direct solar drying has, also, many advantages compared to natural sun drying. In fact, the first does not cause product degradation as it is protected by the drying chamber from direct sun, insects and exterior environment. The aim of this work is to study the drying kinetics of waste, generated during the processing of pepper, by using a direct natural convection solar dryer at 35◦C and 55◦C. The rate of moisture removal from the product to be dried has been found to be directly related to temperature, humidity and flow rate. The characterization of these parameters has allowed the determination of the appropriate drying time for this product namely peppers waste.

Keywords: solar energy, solar dryer, energy conversion, pepper drying, forced convection solar dryer

Procedia PDF Downloads 394

Authors: Rajesh Kondareddy, Prakash Kumar Nayak, Maunash Das, Vrinatri Velentina Boro

Abstract:

Today, there is a huge global concern for sustainable development which would include minimizing the consumption of non-renewable energies without affecting the basic global economy. Solar drying is one of the important processes used for extending the shelf life of agricultural products. The performance of a low cost automated solar dryer fitted with cascade control scheme and modified PI controller for drying chilli was investigated. The dryer was composed of designed solar collector (air heater) fitted with cylindrical pipes to improve the air velocity and a solar drying chamber containing rack of two cheese cloth (net) trays both being integrated together. The air allowed in through air inlet is heated up in the solar collector and channelled through the drying chamber where it is utilized in drying (removing the moisture content from the food substance or agricultural produce loaded). Here, to maintain the temperature in the heating chambers and to improve performance, a modified PI (Proportional–Integral) controller was used due its simplicity and robustness. Drying time for drying chilli from the initial moisture content of 88.5% (wb) to 7.3% (wb) was estimated to be 14 hours in solar dryer whereas 32 h was observed in the open sun drying.

Keywords: cascade control, chilli, PI controller, solar dryer

Procedia PDF Downloads 265

Authors: Merve Kucukali Ozturk, Yesim Beceren, Banu Nergis

Abstract:

The study discussed in this paper was conducted in an attempt to investigate effects of different drying methods (line dry and tumble dry) on viscose single jersey fabrics knitted with ring yarn.

Keywords: color change, dimensional properties, drying method, fabric tightness, physical properties

Procedia PDF Downloads 260

Authors: T. Zhang, X. Liang, M. Lorin, C. Cheeseman, L. J. Vandeperre

Abstract:

Cracks were observed when the magnesium silicate hydrate gel cement (prepared by 40% MgO/ 60% silica fume) was dried. This drying cracking is believed to be caused when unbound water evaporates from the binder. The shrinkage upon forced drying to 200 °C of mortars made up from a reactive magnesium oxide, silica fume and sand was measured using dilatometry. The magnitude of the drying shrinkage was found to decrease when more sand or less water was added to the mortars and can be as low as 0.16% for a mortar containing 60 wt% sand and a water to cement ratio of 0.5, which is of a similar order of magnitude as observed in Portland cement based mortars and concretes. A simple geometrical interpretation based on packing of the particles in the mortar can explain the observed drying shrinkages and based on this analysis the drying shrinkage of the hydration products at zero added solid is estimated to be 7.3% after 7 days of curing.

Keywords: magnesium silicate hydrate, shrinkage, dilatometry, gel cements

Procedia PDF Downloads 280

Authors: N. Metidji, N. Kasbadji Merzouk, O. Badaoui, R. Sellami, A. Djebli

Abstract:

The Agro-industry is considered as one of the most waste producing industrial fields as a result of food processing. Upgrading and reuse of these wastes as animal or poultry food seems to be a promising alternative. Combined with the use of clean energy resources, the recovery process would contribute more to the environment protection. It is in this framework that a new solar dryer has been designed in the Unit of Solar Equipments Development. Indirect solar drying has, also, many advantages compared to natural sun drying. In fact, the first does not cause product degradation as it is protected by the drying chamber from direct sun, insects and exterior environment. The aim of this work is to study the drying kinetics of waste, generated during the processing of orange to make fruit juice, by using an indirect forced convection solar dryer at 50 °C and 60 °C, the rate of moisture removal from the product to be dried has been found to be directly related to temperature, humidity and flow rate. The characterization of these parameters has allowed the determination of the appropriate drying time for this product namely orange waste.

Keywords: solar energy, solar dryer, energy conversion, orange drying, forced convection solar dryer

Procedia PDF Downloads 335

Authors: Mario Pérez-Won, Anais Palma-Acevedo, Luis González-Cavieres, Roberto Lemus-Mondaca, Gipsy Tabilo-Munizaga

Abstract:

The Chilean abalone (Concholepas Concholepas) is a gastropod mollusk; it has a high commercial value due to the qualities of its meat, especially hardness, as a critical acceptance parameter. However, its main problem is its short shelf-life which is usually extended using traditional technologies with high energy consumption. Therefore, applying different technologies for the pre-treatment and drying process is necessary. In this research, pulsed electric field (PEF) was used as a pre-treatment for vacuum microwave drying (VMD), freeze-drying (FD), and hot-air drying (HAD). Drying conditions and characteristics were set according to previous experiments. The Drying samples were analyzed in terms of physical quality (color, texture, microstructure, and rehydration capacity), protein quality (degree of hydrolysis and computer protein efficiency ratio), and energy parameters. Regarding quality, the treatment that obtained lower harness was PEF+FD (195 N ± 10), the lowest change of color was for treatment PEF+VMD (ΔE: 17 ± 1.5), and the best rehydration capacity was for treatment PEF+VMD (1.2 h for equilibrium). For protein quality, the highest Computer-Protein Efficiency Ratio was the sample 2.0 kV/ cm of PEF (index of 4.18 ± 0.26 at the end of the digestion). Moreover, about energetic consumption, results show that VMD decreases the drying process by 97% whether PEF was used or not. Consequently, it is possible to conclude that using PEF as a pre-treatment for VMD and FD treatments has advantages that must be used following the consumer’s needs or preferences.

Keywords: chilean abalone, freeze-drying, proteins, pulsed electric fields

Procedia PDF Downloads 85

Authors: Iyiola Olusola Oluwaleye, Samson A. Adeleye, Omojola Awogbemi

Abstract:

This paper reports an investigation of the comparative effects of drying on the quality of some leafy vegetables at three different temperatures namely: 50ᵒC, 60ᵒC and 70ᵒC. The vegetables investigated are spinach (Amaranthus cruentus); water leaf (Talinum triangulare); lettuce (Lactuca satuva); and fluted pumpkin (Telfaria occidentalis). These vegetables are available in abundance during raining season and are commonly consumed by average Nigerians. A convective dryer was used for the drying process at the stipulated temperatures which were maintained with the aid of a thermostat. The vegetable samples after washing was cut into smaller sizes of 0.4 cm-0.5 cm and loaded into the drying cage of the convective dryer. The daily duration of the drying is six hours from 9:00 am to 3:00 pm. The dried samples were thereafter subjected to microbial and proximate analyses. The result of the tests shows that the microbial load decreases as the drying temperature increases. As temperature increases, the moisture content and carbohydrate of all the samples decreases while the crude fiber, ash and protein increases. Percentage fat content decreases as drying temperature increases with the exception of fluted pumpkin. The shelf life of the vegetable samples increase with drying temperature, Spinach has the lowest shelf life followed by Fluted Pumpkin, followed by lettuce while Water Leaf has the highest shelf life at the three drying temperatures of 50ᵒC, 60ᵒC and 70ᵒC respectively.

Keywords: convective drying, leafy vegetables, quality, shelf life

Procedia PDF Downloads 236

Authors: Liliana Zura-Brravo, Antonio Vega-Galvez, Roberto Lemus-Mondaca, Jessica Lopez

Abstract:

Murta (Ugni molinae T.) is an endemic fruit of Southern Chile, possesses qualities exceptional as its high antioxidants content, that make it increasingly more appreciated for marketing. Dehydration has the potential providing safe food products through the decreased activity water while maintaining their functional properties. The objective of this study was to evaluate the effect of different drying methods on the antioxidant capacity (AC), total flavonoid content (TFC), rehydration indexes and texture the dried murta berry. Five drying technologies were used: convective drying, vacuum drying, sun-air drying, infrared drying and freezing-drying. The antioxidant capacity was measured by the ORAC method, CFT was determined by spectrophotometry, rehydration capacity (CR) and water retention (WHC) by gravimetry, texture profile (TPA) by a texture analyzer TA-XT2 and microstructure by SEM. The results showed that the lyophilized murta had smaller losses AC and TFC with values of 2886.27 routine mg rutin/ 100 g dm and 23359.99 μmol ET/100 g dm, respectively. According to the rehydration indexes, these were affected by the drying methods, where the maximum value of WHC was 92.60 g retained water/100 g sample for the vacuum drying, and the lowest value of CR was 1.43 g water absorbed/g dm for the sun-air drying. Furthermore, the microstructure and TPA showed that lyophilized samples had characteristics similar to the fresh sample. Therefore, it is possible to mention that lyophilization achieved greater extent preserving the characteristics of the murta samples, showing that this method can be used in the food industry and encourage the consumption of dried fruit and thus give it greater added value.

Keywords: antioxidant, drying method, flavonoid, murta berry, texture

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Authors: K. Radha Krishnan, Mirajul Alom

Abstract:

Dehydrated powder prepared from fresh radish (Raphanus sativus) leaves were investigated for the color stability by different drying methods (tray, sun and solar). The effect of blanching conditions, drying methods as well as drying temperatures (50 – 90°C) were considered for studying the color degradation kinetics of chlorophyll in the dehydrated powder. The hunter color parameters (L*, a*, b*) and total color difference (TCD) were determined in order to investigate the color degradation kinetics of chlorophyll. Blanching conditions, drying method and drying temperature influenced the changes in L*, a*, b* and TCD values. The changes in color values during processing were described by a first order kinetic model. The temperature dependence of chlorophyll degradation was adequately modeled by Arrhenius equation. To predict the losses in green color, a mathematical model was developed from the steady state kinetic parameters. The results from this study indicated the protective effect of blanching conditions on the color stability of dehydrated radish powder.

Keywords: chlorophyll, color stability, degradation kinetics, drying

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Authors: Salisu Umar

Abstract:

Fruits are a seasonal crop and get spoiled quickly. They are dried to be preserved for a long period. The natural drying process requires more time. The investment on space requirement and infrastructure is large, and cannot be afforded by a middle class farmer. Therefore there is a need for a comparatively small unit with reduced drying times, which can be afforded by a middle class farmer. A controlled environment suitable for fruit drying is developed within a closed chamber and is a three step process. Firstly, the infrared light is used internally to preheated the fruit to speedily remove the water content inside the fruit for fast drying. Secondly, hot air of a specified temperature is blown inside the chamber to maintain the humidity below a specified level and exhaust the humid air of the chamber. Thirdly the microcontroller idles disconnecting the power to the chamber after the weight of the fruits is reduced to a known value of its original weight. This activates a buzzer for duration of ten seconds to indicate the end of the drying process. The results obtained indicate that the system is significantly reducing the drying time without affecting the quality of the fruits compared with the existing dryers.

Keywords: fruit, fuzzy controller, microcontroller, temperature, weight and humidity

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Authors: Peter Parkinson

Abstract:

The research investigates the effects of temperature, humidity, wind speed, and fabric composition on the drying times of blood and assesses the degree of blood transfer that can occur during the drying process. An assortment of fabrics, of different composition and thicknesses, were collected and stained using two blood volumes and exposed to varying environmental conditions. The conclusion reached was that temperature, humidity, wind speed, and fabric thickness do have an effect on drying times. An increase in temperature and wind speed results in a decrease in drying times while an increase in fabric thickness and humidity extended the drying times of blood under similar conditions. Transfer experimentation utilized three donor fabrics, 100% white cotton, 100% acrylic, and 100% cotton denim, which were bloodstained using two blood volumes. The fabrics were subjected to both full and low/light force contact from the donor fabrics onto the recipient fabric, under different environmental conditions. Transfer times onto the 100% white cotton (recipient fabric) from all donor fabrics were shorter than the drying times observed. The intensities of the bloodstains decreased from high to low with time during the drying process. The degree of transfer at high, medium, and low intensities varied significantly between different materials and is dependent on the environmental conditions, fabric compositions, blood volumes, the type of contact (full or light force), and the drying times observed for the respective donor fabrics. These factors should be considered collectively and conservatively when assessing the time frame of secondary transfer in casework.

Keywords: blood, drying time, blood stain transfer, different environmental conditions, fabrics

Procedia PDF Downloads 128

Authors: O. A. Adeyeye, E. R. Sadiku, Periyar Selvam Sellamuthu, Anand Babu Perumal, Reshma B. Nambiar

Abstract:

Mango is a tropical fruit which is often labelled as ‘super-fruit’ because of its unquantifiable benefits to human beings. However, despite its great importance, mango is a seasonal fruit and only very few off-seasonal cultivars are available in the market for consumption. Therefore, to overcome the seasonal variation and to increase the shelf-life of mango fruits, different drying methods are considered. In this study, freeze drying and tray drying methods were used to preserve two different cultivars of mango from South Africa. Moisture content, total soluble solid, ascorbic acid, total phenol content (TPC), antioxidant activity (DPPH) and organoleptic tests were carried out on the samples before and after drying. The effects of different edible preservatives and selected packaging materials used were analyzed on each sample. The result showed that freeze drying method is the best method of preserving the selected cultivar.

Keywords: postharvest, Mangos, cultivar, total soluble solid, total phenol content, antioxidant

Procedia PDF Downloads 328

Authors: Caiyun Liu, A. Hernandez-Manas, N. Grimi, E. Vorobiev

Abstract:

Drying is one of the most used methods for food preservation, which extend shelf life of food and makes their transportation, storage and packaging easier and more economic. The commonly dried method is hot air drying. However, its disadvantages are low energy efficiency and long drying times. Because of the high temperature during the hot air drying, the undesirable changes in pigments, vitamins and flavoring agents occur which result in degradation of the quality parameters of the product. Drying process can also cause shrinkage, case hardening, dark color, browning, loss of nutrients and others. Recently, new processes were developed in order to avoid these problems. For example, the application of pulsed electric field provokes cell membrane permeabilisation, which increases the drying kinetics and moisture diffusion coefficient. Microwave drying technology has also several advantages over conventional hot air drying, such as higher drying rates and thermal efficiency, shorter drying time, significantly improved product quality and nutritional value. Rehydration kinetics of dried product is a very important characteristic of dried products. Current research has indicated that the rehydration ratio and the coefficient of rehydration are dependent on the processing conditions of drying. The present study compares the efficiency of two processes (1: room temperature air drying, 2: microwave/air drying) in terms of drying rate, product quality and rehydration ratio. In this work, potato slices (≈2.2g) with a thickness of 2 mm and diameter of 33mm were placed in the microwave chamber and dried. Drying kinetics and drying rates of different methods were determined. The process parameters included inlet air velocity (1 m/s, 1.5 m/s, 2 m/s) and microwave power (50 W, 100 W, 200 W and 250 W) were studied. The evolution of temperature during microwave drying was measured. The drying power had a strong effect on drying rate, and the microwave-air drying resulted in 93% decrease in the drying time when the air velocity was 2 m/s and the power of microwave was 250 W. Based on Lewis model, drying rate constants (kDR) were determined. It was observed an increase from kDR=0.0002 s-1 to kDR=0.0032 s-1 of air velocity of 2 m/s and microwave/air (at 2m/s and 250W) respectively. The effective moisture diffusivity was calculated by using Fick's law. The results show an increase of effective moisture diffusivity from 7.52×10-11 to 2.64×10-9 m2.s-1 for air velocity of 2 m/s and microwave/air (at 2m/s and 250W) respectively. The temperature of the potato slices increased for higher microwaves power, but decreased for higher air velocity. The rehydration ratio, defined as the weight of the the sample after rehydration per the weight of dried sample, was determined at different water temperatures (25℃, 50℃, 75℃). The rehydration ratio increased with the water temperature and reached its maximum at the following conditions: 200 W for the microwave power, 2 m/s for the air velocity and 75°C for the water temperature. The present study shows the interest of microwave drying for the food preservation.

Keywords: drying, microwave, potato, rehydration

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Authors: Gulcin Yildiz, Gokcen Izli

Abstract:

Drying (dehydration) is the process of removing water from food in order to preserve the food. Drying is one of the oldest methods known for the preservation of agricultural products such as fruits and vegetables. Drying of agricultural products enhances their storage life, minimizes losses during storage, and save shipping and transportation costs. Apples are considered excellent candidates for drying. The objective of this research was to investigate the effects of microwave and oven processing on the quality of selected apple products. Red delicious and golden delicious apples were washed, peeled, and sliced. Drying experiments were performed in an oven at 50, 75 and 100 °C and in a microwave at 140 W and 210 W. Quality attributes such as color, total phenolic content and antioxidant capacity of dried samples with different methods were compared with the fresh sample. A Minolta CR-300 Chroma Meter was used to examine color changes in the apples. Total phenolic content was determined using the Folin-Ciocalteu reagent. The free radical scavenging activity of the extract was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). It was found that the phenolic contents and antioxidant capacities of dried samples under all drying conditions were decreased compared to the fresh samples. The phenolic contents of microwave dried samples at 140 W and 210 W for both red and golden delicious apples were higher than those of the oven drying at 50, 75 and 100 °C. Similarly, the antioxidant activities of microwave dried samples at 140 W and 210 W were higher than those of the oven drying at 50, 75 and 100 °C for both types of apples. All color parameters (L*, a*, b*) were changed significantly depending on the drying methods and temperatures. The closest color values to the fresh sample were found for the microwave dried samples at 140 W. Microwave drying was proven to be more effective than oven drying.

Keywords: antioxidant capacity, color, golden delicious, microwave, red delicious, total phenolic content

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Authors: Hyeongdo Jeong, Jong Kook Lee

Abstract:

Granule morphology and microstructure were affected by slurry viscosity, chemical composition, particle size and spray drying process. In this study, we investigated granule morphology of zirconia powder with solid content on two-fluid spray drying. Zirconia granules after spray drying show sphere-like shapes with a diameter of 40-70 μm at low solid contents (30 or 40 wt%) and specific surface area of 5.1-5.6 m²/g. But a donut-like shape with a few cracks were observed on zirconia granules prepared from the slurry of high solid content (50 wt %), green compacts after cold isostatic pressing under the pressure of 200 MPa have the density of 2.1-2.2 g/cm³ and homogeneous fracture surface by complete destruction of granules. After the sintering at 1500 °C for 2 h, all specimens have relative density of 96.2-98.3 %. With increasing a solid content from 30 to 50 wt%, grain size increased from 0.3 to 0.6 μm, but relative density was inversely decreased from 98.3 to 96.2 %.

Keywords: zirconia, solid content, granulation, spray drying

Procedia PDF Downloads 190

Authors: Llham Lhoume, Rachid Tadili, Nora Arbaoui

Abstract:

One of the most crucial ways to combat food insecurity is to minimize crop losses, food drying is one of the most organic, effective, low-cost and energy-efficient food preservation methods. In this regard, we undertake in this study an experimental evaluation and analysis of the thermal performance of different natural convection drying systems: a solar greenhouse dryer, an indirect solar dryer with a single compartment and a solar dryer with two compartments. These systems have been implemented at the Solar Energy and Environment Laboratory of Mohammed V University (Morocco). The objective of this work is to study the feasibility of converting a solar greenhouse into a solar dryer for use during the summer. On the other hand, to study the thermal performances of this greenhouse dryer by comparing it with other solar dryers. The experimental study showed that the drying of verbena leaves took 6 hours in the indirect dryer 1, 3 hours in the indirect dryer, 2 and 4 hours in the greenhouse dryer, but the amortization period of the solar greenhouse dryer is lower than the other two solar dryers. The results of this study provide key information on the implementation and performance of these systems for drying a food of great global interest.

Keywords: solar energy, drying, agriculture, biotechnologie

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Authors: Hasan Yalcin, Tugba Dursun Capar

Abstract:

Deep-fat frying causes desirable as well as undesirable changes in oil and potato, and changes the quality of the oil by hydrolysis, oxidation, and polymerization. The main objective of the present study was to investigate the pre-drying effects on the quality of both frying oil and potatoes. Prior to frying, potato slices (10 mm x10 mm x 30 mm) were air- dried at 60°C for 15, 30, 45, 60, 90, and 120 mins., respectively. Potato slices without the pre-drying treatment were considered as the control variable. Potato slices were fried in sunflower oil at 180°C for 5, 10, and 13 mins. The deep-frying experiments were repeated five times using the new potato slices in the same oil without oil replenishment. Samples of the fresh oil, together with those sampled at the end of successive frying operations (1th, 3th and 5th) were removed and analysed. Moisture content, colour and oil intake of the potato and colour, peroxide value (PV), free fatty acid (FFA), fatty acid composition and viscosity of the used oil were evaluated. The effect of frying time was also examined. Results show that pre-drying treatment had a significant effect on physicochemical properties and colour parameters of potato slices and frying oil. Pre-drying considerably decreased the oil absorption. The lowest oil absorption was found for the treatment that was pre-dried for 120, and fried for 5 min. The FFA levels decreased permanently for each pre-treatment throughout the frying period. All the pre-drying treatments had reached their maximum levels of FFA by the end of the frying procedures. The PV of the control and 60 min pre-dried sample decreased after the third frying. However, the PV of other samples increased constantly throughout the frying periods. Lastly, pre-drying did not affect the fatty acid composition of frying oil considerably when compared against previously unused oil.

Keywords: air-drying, deep-fat frying, moisture content oil uptake, quality

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Authors: Leila Tabrizi, Farnaz Dezhaboun

Abstract:

In order to study the effect of plant nutrient source and different drying methods on physical and phytochemical characteristics of pot marigold (Calendula officinalis L., Asteraceae) flowers, a factorial experiment was conducted based on completely randomized design with three replications in Research Laboratory of University of Tehran in 2010. Different nutrient sources (vermicompost, municipal waste compost, cattle manure, mushroom compost and control) which were applied in a field experiment for flower production and different drying methods including microwave (300, 600 and 900 W), oven (60, 70 and 80oC) and natural-shade drying in room temperature, were tested. Criteria such as drying kinetic, antioxidant activity, total flavonoid content, total phenolic compounds and total carotenoid of flowers were evaluated. Results indicated that organic inputs as nutrient source for flowers had no significant effects on quality criteria of pot marigold except of total flavonoid content, while drying methods significantly affected phytochemical criteria. Application of microwave 300, 600 and 900 W resulted in the highest amount of total flavonoid content, total phenolic compounds and antioxidant activity, respectively, while oven drying caused the lowest amount of phytochemical criteria. Also, interaction effect of nutrient source and drying method significantly affected antioxidant activity in which the highest amount of antioxidant activity was obtained in combination of vermicompost and microwave 900 W. In addition, application of vermicompost combined with oven drying at 60oC caused the lowest amount of antioxidant activity. Based on results of drying trend, microwave drying showed a faster drying rate than those oven and natural-shade drying in which by increasing microwave power and oven temperature, time of flower drying decreased whereas slope of moisture content reduction curve showed accelerated trend.

Keywords: drying kinetic, medicinal plant, organic fertilizer, phytochemical criteria

Procedia PDF Downloads 308