Search results for: paddy drying

Authors: Rawichar Chaipojjana, Suttipong Phosuksirikul, Arunsri Leejeerajumnean

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The objective of the study was to select the survival of probiotic strains when exposed to acidic and bile salts condition. Four probiotic strains (Lactobacillus casei subsp. rhamnosus TISTR 047, Lactobacillus casei TISTR 1500, Lactobacillus acidophilus TISTR 1338 and Lactobacillus plantarum TISTR 1465) were cultured in MRS broth and incubated at 35ºC for 15 hours before being inoculated into acidic condition (5 M HCl, pH 2) for 2 hours and bile salt (0.3%, pH 5.8) for 8 hour. The survived probiotics were counted in MRS agar. Among four stains, Lactobacillus casei subsp. rhamnosus TISTR 047 was the highest tolerance specie. Lactobacillus casei subsp. rhamnosus TISTR 047 reduced 6.74±0.07 log CFU/ml after growing in acid and 5.52±0.05 log CFU/ml after growing in bile salt. Then, double emulsion of microorganisms was chosen to encapsulate before spray drying. Spray drying was done with the inlet temperature 170ºC and outlet temperature 80ºC. The results showed that the survival of encapsulated Lactobacillus casei subsp. rhamnosus TISTR 047 after spray drying decreased from 9.63 ± 0.32 to 8.31 ± 0.11 log CFU/ml comparing with non-encapsulated, 9.63 ± 0.32 to 4.06 ± 0.08 log CFU/ml. Therefore, Lactobacillus casei subsp. rhamnosus TISTR 047 would be able to survive in gastrointestinal and spray drying condition.

Keywords: probiotic, acid, bile salt, spray drying

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Authors: Shubham Mandliya, Pooja Pandey, H. N. Mishra

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Amla (Phyllanthus emblica), a plant of Euphorbiaceous is widely distributed in subtropical and tropical areas of China, India, Indonesia, and Malaysia. Amla is very high in vitamin C content. Spray drying of fruit juices represents another alternative way to improve the physicochemical stability and increase their shelf life. Samples of amla powder were produced using the spray drying method to investigate the effect of inlet temperatures and maltodextrin levels. The spray dryer model used was a laboratory scale dryer and samples were run at different temperatures and concentrations. The response surface methodology (RSM) was used to optimize the spray-drying process for the development of amla powder. The resultant powders were then analyzed for vitamin C, moisture, solubility and dispersibility. The spray dried amla powder contains higher amounts of vitamin C when compared to commercial fruit juice powders. SEM analysis revealed that lower maltodextrin levels and higher inlet air temperatures resulted in smaller but smoother particles. At lower temperature, vitamin C content is high as compared to higher temperature. Spray drying is an effective as well as an economic method which can be commercially used for making powder rather than by tray or solar drying as more fraction is retained with less cost.

Keywords: Amla powder, physiochemical properties, response surface methodology, spray drying

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Authors: J. M. Hung, J. S. Chan, M. I. Kuo, D. S. Chan, C. P. Lu

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Wheat germ is a by-product obtained from wheat milling and it contains highly concentrated nutrients. Due to highly lipase and lipoxygenase activities, wheat germ products can easily turn into rancid flavor and cause a short life. The objective of this study is to control moisture content and retard lipid hydrolysis by fluidized-bed drying. The raw wheat germ of 2 kg was dried with a vertical batch fluidized bed with the following varying conditions, inlet air temperature of 50, 80 and 120°C, inlet air velocity of 3.62 m/s. The experiment was designed to obtain a final product at around 40°C with water activity of 0.3 ± 0.1. Changes in the moisture content, water activity, enzyme activity of dried wheat germ during storage were measured. Results showed the fluidized-bed drying was found to reduce moisture content, water activity and lipase activity of raw wheat germ. After drying wheat germ, moisture content and water activity were between 5.8% to 7.2% and 0.28 to 0.40 respectively during 12 weeks of storage. The variation range of water activity indicated to retard lipid oxidation. All drying treatments displayed inactivation of lipase, except for drying condition of 50°C which showed relative high enzyme activity. During storage, lipase activity increased slowly during the first 6 weeks of storage and reached a plateau for another 6 weeks. As a result, using a fluidized-bed dryer was found to be effective drying technique in improving storage stability of wheat germ.

Keywords: wheat germ, fluidized-bed dryer, storage, lipase, stability

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Authors: Amirali Ebrahimi, T. A. G. Langrish

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The effect of various humidities on process yields and degrees of crystallinity for spray-dried powders from spray drying of lactose with humid air in a straight-through system have been studied. It has been suggested by Williams–Landel–Ferry kinetics (WLF) that a higher particle temperature and lower glass-transition temperature would increase the crystallization rate of the particles during the spray-drying process. Freshly humidified air produced by a Buchi-B290 spray dryer as a humidifier attached to the main spray dryer decreased the particle glass-transition temperature (Tg), while allowing the particle temperature (Tp) to reach higher values by using an insulated drying chamber. Differential scanning calorimetry (DSC) and moisture sorption analysis were used to measure the degree of crystallinity for the spray-dried lactose powders. The results showed that higher Tp-Tg, as a result of applying humid air, improved the process yield from 21 ± 4 to 26 ± 2% and crystallinity of the particles by decreasing the latent heat of crystallization from 43 ± 1 to 30 ± 11 J/g and the sorption peak height from 7.3 ± 0.7% to 6 ± 0.7%.

Keywords: lactose, crystallization, spray drying, humid air

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Authors: Sabine Ambros, Ulrich Kulozik

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Berries such as blue- and raspberries belong to the most valuable fruits. To preserve the characteristic flavor and the high contents of vitamins and anthocyanins, the very sensitive berries are usually dried by lyophilization. As this method is very time- and energy-consuming, the dried fruit is extremely expensive. However, healthy snack foods are growing in popularity. Especially dried fruit free of any additives or additional sugar are more and more asked for. To make these products affordable, the fruits have to be dried by a method that is more energy-efficient than freeze drying but reveals the same high product quality. The additional insertion of microwaves to a freeze drying process was examined in this work to overcome the inconveniences of freeze drying. As microwaves penetrate the product volumetrically, sublimation takes place simultaneously all over the product and leads to a many times shorter process duration. A range of microwave and pressure settings was applied to find the optimum drying condition. The influence of the process parameters microwave power and chamber pressure on drying kinetics, product temperature and product quality was investigated to find the best condition for an energy-efficient process with high product quality. The product quality was evaluated by rehydration capacitiy, crispiness, shrinkage, color, vitamin C content and antioxidative capacity. The conclusion could be drawn that microwave freeze dried berries were almost equal to freeze dried fruit in all measured quality parameters or even could overcome it. Additionally, sensory evaluations could confirm the analytical studies. Drying time could be reduced by more than 75% at much lower energy consumption rates. Thus, an energy-efficient and cost saving method compared to the conventional freeze drying technique for the gentle production of tasty fruit or vegetable snacks has been found. This technique will make dried high-quality snacks available for many of consumers.

Keywords: blueberries, freeze drying, microwave freeze drying, process parameters, product quality

Procedia PDF Downloads 238

Authors: Gulcin Yildiz

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Drying (dehydration) is the process of removing water from food in order to preserve the food and an alternative to reduce post-harvest loss of fruits. Different pre-treatment methods have been developed for fruit drying, such as ultrasound. If no pre-treatment is done, the fruits will continue to darken after they are dried. However, the effects of ultrasound as pre-treatment on drying of apples has not been well documented. This study was undertaken to investigate the effect of ultrasound as pre-treatment before oven drying of red delicious and golden delicious apples. Red delicious and golden delicious apples were dried in different temperatures. Before performing drying experiments in an oven at 50, 75 and 100 °C, ultrasound as pretreatment was applied in 5, 10, and 15 minutes. Colors of the dried apples were measured with a Minolta Chroma Meter CR-300 (Minolta Camera Co. Ltd., Osaka, Japan) by directly holding the device vertically to the surface of the samples. Content of total phenols was determined spectrophotometrically with the FolinCiocalteau assay, and the antioxidant capacity was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The samples (both red delicious and golden delicious apples) with longer ultrasound treatment produced higher weight loss due to the changes in tissue structure. However less phenolic content and antioxidant capacity were observed for the samples with longer ultrasound pre-treatment. The highest total phenolic content (TPC) was determined in dried apples at 75 °C with 5 minutes pre-treatment ultrasound and the lowest TPC was determined in dried apples at 50 °C with 15 minutes pre-treatment ultrasound which was subjected to the longest ultrasound pre-treatment and drying. The combination of 5 min of ultrasound pre-treatment and 75 °C of oven-drying showed to be the best combination for an energy efficient process. This combination exhibited good antioxidant properties as well. The present study clearly demonstrated that applying ultrasound as pre-treatment for drying of apples is an effective process in terms of quality of dried products, time, and energy.

Keywords: golden delicious apples, red delicious apples, total phenolic content, Ultrasound

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Authors: Aldé Belgard Tchicaya Loemba, Baraka Kichonge, Thomas Kivevele, Juma Rajabu Selemani

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Plants used for medicinal purposes are extremely perishable, owing to moisture-enhanced enzymatic and microorganism activity, climate change, and improper handling and storage. Experiments have shown that drying the medicinal plant without affecting the active nutrients and controlling the moisture content as much as possible can extend its shelf life. Different traditional and modern drying techniques for preserving medicinal plants have been developed, with some still being improved in Sub-Saharan Africa. However, many of these methods fail to address the most common issues encountered when drying medicinal plants, such as nutrient loss, long drying times, and a limited capacity to dry during the evening or cloudy hours. Heat pump drying is an alternate drying method that results in no nutritional loss. Furthermore, combining a heat pump dryer with a solar energy storage system appears to be a viable option for all-weather drying without affecting the nutritional values of dried products. In this study, a solar-assisted heat pump dryer integrated with thermal energy storage is developed for drying moringa leaves. The study also discusses the performance analysis of the developed dryer as well as the proximate analysis of the dried moringa leaves. All experiments were conducted from 11 a.m. to 4 p.m. to assess the dryer's performance in “daytime mode”. Experiment results show that the drying time was significantly reduced, and the dryer demonstrated high performance in preserving all of the nutrients. In 5 hours of the drying process, the moisture content was reduced from 75.7 to 3.3%. The average COP value was 3.36, confirming the dryer's low energy consumption. The findings also revealed that after drying, the content of protein, carbohydrates, fats, fiber, and ash greatly increased.

Keywords: heat pump dryer, efficiency, moringa leaves, proximate analysis

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Authors: Donna M. Morrison, Lambert Chester, Coretta A. N. Samuels, David R. Ledoux

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A survey was conducted in the five rice-growing regions in Guyana to determine the presence of aflatoxins in multiple fractions of rice in June/October 2015 growing season. The fractions were paddy, steamed paddy, cargo rice, white rice and parboiled rice. Samples were analyzed by High Performance Liquid Chromatography. A subset of the samples was further analyzed by enzyme-linked immunosorbent assay (ELISA) for concurrence. All analyses were conducted at the University of Missouri, USA. Of the 186 samples tested, 16 had aflatoxin concentrations greater than 20 ppb the recommended limit for aflatoxins in food according to the United States Food and Drug Administration. An additional three samples had aflatoxin B₁ concentrations greater than the European Union Commission maximum levels for aflatoxin B₁ in rice at 5 µg/kg and total aflatoxins (B₁, B₂, G₁ and G₂) at 10 µg/kg. The survey indicates that there is no widespread aflatoxin problem in rice in Guyana. The incidence of aflatoxins appears to be localized.

Keywords: aflatoxin, enzyme-linked immunosorbent assay (ELISA), high-performance liquid chromatography (HPLC), rice fractions

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Authors: Rutanachai Thaipratum

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Free radicals are atoms or molecules with unpaired electrons. Many diseases are caused by free radicals. Normally, free radical formation is controlled naturally by various beneficial compounds known as antioxidants. Several analytical methods have been used for qualitative and quantitative determination of antioxidants, and each has its own specificity. This project aimed to evaluate antioxidant activity of ethanolic and aqueous extracts from the rice paddy herb (Limnophila aromatica (Lam.) Merr.) measured by DPPH and Hydroxyl radical scavenging method. The results showed that averaged antioxidant activity measured in ethanolic extract (µmol Ascorbic acid equivalent/g fresh mass) were 67.09± 4.99 and 15.55±4.82 as determined by DPPH and Hydroxyl radical scavenging activity assays, respectively. Averaged antioxidant activity measured in aqueous extract (µmol Ascorbic acid equivalent/g fresh mass) were 21.08±1.25 and 10.14±3.94 as determined by DPPH and Hydroxyl radical scavenging activity assays respectively.

Keywords: free radical, antioxidant, rice paddy herb, Limnophila aromatica (Lam.) Merr.

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Authors: Shreedevi Moharana, Subashisa Dutta

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The present study focuses on the estimation of crop biophysical parameters like crop chlorophyll, nitrogen and water stress at plot scale in the crop fields. To achieve these, we have used high-resolution satellite LISS IV imagery. A new methodology has proposed in this research work, the spectral shape function of paddy crop is employed to get the significant wavelengths sensitive to paddy crop parameters. From the shape functions, regression index models were established for the critical wavelength with minimum and maximum wavelengths of multi-spectrum high-resolution LISS IV data. Moreover, the functional relationships were utilized to develop the index models. From these index models crop, biophysical parameters were estimated and mapped from LISS IV imagery at plot scale in crop field level. The result showed that the nitrogen content of the paddy crop varied from 2-8%, chlorophyll from 1.5-9% and water content variation observed from 40-90% respectively. It was observed that the variability in rice agriculture system in India was purely a function of field topography.

Keywords: crop parameters, index model, LISS IV imagery, plot scale, shape function

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Authors: Mthiyane Pretty, Mitsui Toshiake, Aycan Murat, Nagano Hirohiko

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Methane (CH₄) is one of the most dangerous greenhouse gases (GHG) emitted into the atmosphere by terrestrial ecosystems, with a global warming potential (GWP) 25-34 times that of CO2 on a centennial scale. Paddy rice cultivations are a major source of methane emission and is the major driving force for climate change. Thus, it is necessary to find out GHG emissions mitigation strategies from rice cultivation. A study was conducted at Niigata University. And the prime objective of this research was to determine the effects of rice varieties CH4 lowland (NU1, YNU, Nipponbare, Koshihikari) and upland (Norin 1, Norin 24, Hitachihatamochi) japonica rice varieties using different growth media which was paddy field soil and artificial soil. The treatments were laid out in a split plot design. The soil moisture was kept at 40-50% and 70%, respectively. The CH₄ emission rates were determined by collecting air samples using the closed chamber technique and measuring CH₄ concentrations using a gas chromatograph. CH₄ emission rates varied with the growth, growth media type and development of the rice varieties. The soil moisture was monitored at a soil depth of 5–10 cm with an HydraGO portable soil sensor system every three days for each pot, and temperatures were be recorded by a sensitive thermometer. The lowest cumulative CH4 emission rate was observed in Norin 24, particularly under 40 to 50% soil moisture. Across the rice genotypes, 40-50% significantly reduced the cumulative CH4 , followed by irrigation of 70% soil moisture. During the tillering stage, no significant variation in tillering and plant height was observed between and 70% soil moisture. This study suggests that the cultivation of Norin 24 and Norin 1 under 70% soil irrigation could be effective at reducing the CH4 in rice fields.

Keywords: methane, paddy fields, rice varieties, soil moisture

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Authors: Toyosi Yewande Tunde-Akintunde, Grace Oluwatoyin Ogunlakin, Bosede Folake Olanipekun

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Peppers are excellent sources of nutrients but its high moisture content makes it susceptible to spoilage. Drying, a common processing method, results in a reduction of these nutrients in the final product. Pre-treatment of pepper before drying can be used to reduce the level of degradation of nutrients. Thus this study investigated the effect of pre-treatment (hot water blanching and soaking in brine-sodium chloride) and drying methods (oven, microwave and sun) on selected quality parameters (proximate composition, capsaicin, reducing sugar and phenolic content, pH, total solid (TS), Titratable acidity (TA), water absorption capacity (WAC) and colour) of pepper. The protein and moisture content value ranged from 9.09 to 10.23% and 5.63 to 8.48% respectively. Sun dried samples had the highest value while oven dried samples had the lowest. Brine treated samples had higher protein but lower moisture content than blanched samples. Capsaicin, reducing sugar and phenolic content values ranged from 0.68 to 0.87 mg/dm3; 3.18 to 3.79 µg/ml; and 40.67 to 84.01 mg GAE/100 g d.m respectively. The sun dried samples had higher values while the lowest values were from microwave dried samples. The brine treated samples had higher values in capsaicin while the blanched samples had higher reducing sugar and phenolic contents. The values of L, a* and b* for the dried pepper varied from 58.76 to 63.13; 7.09 to 7.34; and 11.79 to 12.36 respectively. Oven dried samples had the lowest values for a*, while its L values were the highest. The L and a* values for brine treated samples were higher than blanched samples. The pre-treatment and drying method considered resulted in different values of the quality parameters considered which indicates that drying and pre-treatment has an effect on the quality of the final dried pepper samples.

Keywords: Bell pepper, microwave drying, oven drying, quality, sun drying

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Authors: Aleksandar Dedic, Dusko Salemovic, Milorad Danilovic, Radomir Kuzmanovic

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This paper takes into consideration the influence of bonding energy of water on energy demand of vacuum wood drying using the specific method of obtaining sorption isotherms. The experiment was carried out on oak wood at vacuum pressures of: 0.7 bar, 0.5bar and 0.3bar. The experimental work was done to determine a mathematical equation between the moisture content and energy of water-bonding. This equation helps in finding the average amount of energy of water-bonding necessary in calculation of energy consumption by use of the equation of heat balance in real drying chambers. It is concluded that the energy of water-bonding is large enough to be included into consideration. This energy increases at lower values of moisture content, when drying process approaches to the end, and its average values are lower on lower pressure.

Keywords: bonding energy, drying, isosters, oak, vacuum

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Authors: Ilham Ihoume, Rachid Tadili, Nora Arbaoui

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One of the most crucial ways to combat food insecurity is to minimize crop losses; food drying is one of the most organic, efficient, low-cost, and energy-saving 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, and 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 food of great global interest.

Keywords: indirect solar dryer, solar energy, agricultural greenhouse, green energy

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Authors: Gulcin Yildiz

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Although drying is one of the most prevalent techniques applied to enhance food stability, it is a complicated method covering simultaneous coupled heat and mass transfer phenomena and the theoretical application of these phenomena to food products becomes challenging because of the complex structure and to the physical and chemical changes that happen at drying. Pretreatment of materials before drying has been shown to be effective in solving drying problems such as long drying times and poor product quality. The study was conducted to examine the effect of ultrasound (US) pre-treatment on physical and chemical/nutritional attributes of freeze-dried carrot slices. The carrots were washed, hand-peeled, and cut with dimensions of 1 cm (L) x 0.2 (W) cm x 1 cm (H). The carrot samples were treated in an ultrasonic bath in two different times, which were 15 and 30 minutes. Untreated and ultrasound pre-treated carrot samples were dried in a freeze dryer. Freeze-dried samples were analyzed in terms of bioactive compounds, including total phenols, ascorbic acid, and antioxidant capacity. Significant differences were found among dried carrot samples with and without ultrasound. The freeze-dried carrot slices treated with a US (especially 30 minutes - treatment) showed higher preservation of bioactive compounds. In overall, US pretreatment is a promising process, as demonstrated in current research by its capability to better retain freeze-dried carrot quality.

Keywords: bioactive compounds, carrot, freeze drying, ultrasound-pretreatment

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Authors: Taju Mohammednur, Tesfaye Megersa, Karta Kaske

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Coffee is an economically important cash crop in Ethiopia. However, the conditions under which coffee seeds are dried and processed significantly affect the seedling quality and productivity. The objective of this study was to evaluate the effect of pre-sowing treatments and drying methods on the physiological quality of coffee seeds and seedlings. The study included two coffee varieties (74110, 75227), two drying conditions (under-shade drying room, open sun), and five durations of seed hydro priming (6, 8, 18, 24 hours, and an untreated control). Factorial combinations of the three factors were laid out in a Completely Randomized Design of three replications. Results indicated that the highest germination percentage (91%), emergence rate (90%), and seedling vigor index-I (2236 cm %) were recorded for seeds dried under-shade drying room. In contrast, the lowest values of germination percentage, emergence rate, and vigor index were observed for seeds dried under open sun. There was a significant difference in seed germination based on hydro priming time, with the highest germination percentage (83%) recorded for seeds soaked for 6 hours, followed by 24 hours (83%). The lowest germination percentage (77%) was recorded for un-soaked seeds. In conclusion, drying seeds under shade is better for coffee seed quality, and hydro priming has improved seedling vigor. However, further investigation into seed priming methods and preservation techniques for primed seeds is necessary to improve coffee seed quality.

Keywords: coffee, germination, seed drying, seed longevity, seed priming

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Authors: W. A. Nalaka Wijesooriya

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The increasing paddy production, stabilization of domestic rice consumption and the increasing dynamism of rice processing and domestic markets call for a rethinking of the general direction of the rice milling industry in Sri Lanka. The main purpose of the study was to explore levels of concentration in rice milling industry in Polonnaruwa and Hambanthota which are the major hubs of the country for rice milling. Concentration indices reveal that the rice milling industry in Polonnaruwa operates weak oligopsony and is highly competitive in Hambanthota. According to the actual quantity of paddy milling per day, 47 % is less than 8Mt/Day, while 34 % is 8-20 Mt/day, and the rest (19%) is greater than 20 Mt/day. In Hambanthota, nearly 50% of the mills belong to the range of 8-20 Mt/day. Lack of experience of the milling industry, poor knowledge on milling technology, lack of capital and finding an output market are the major entry barriers to the industry. Major problems faced by all the rice millers are the lack of a uniform electricity supply and low quality paddy. Many of the millers emphasized that the rice ceiling price is a constraint to produce quality rice. More than 80% of the millers in Polonnaruwa which is the major parboiling rice producing area have mechanical dryers. Nearly 22% millers have modern machineries like color sorters, water jet polishers. Major paddy purchasing method of large scale millers in Polonnaruwa is through brokers. In Hambanthota major channel is miller purchasing from paddy farmers. Millers in both districts have major rice selling markets in Colombo and suburbs. Huge variation can be observed in the amount of pledge (for paddy storage) loans. There is a strong relationship among the storage ability, credit affordability and the scale of operation of rice millers. The inter annual price fluctuation ranged 30%-35%. Analysis of market margins by using series of secondary data shows that farmers’ share on rice consumer price is stable or slightly increases in both districts. In Hambanthota a greater share goes to the farmer. Only four mills which have obtained the Good Manufacturing Practices (GMP) certification from Sri Lanka Standards Institution can be found. All those millers are small quantity rice exporters. Priority should be given for the Small and medium scale millers in distribution of storage paddy of PMB during the off season. The industry needs a proper rice grading system, and it is recommended to introduce a ceiling price based on graded rice according to the standards. Both husk and rice bran were underutilized. Encouraging investment for establishing rice oil manufacturing plant in Polonnaruwa area is highly recommended. The current taxation procedure needs to be restructured in order to ensure the sustainability of the industry.

Keywords: conduct, performance, structure (SCP), rice millers

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Authors: M. Imran Hossen Khan, M. Mahiuddin, M. A. Karim

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Drying is a food processing technique where simultaneous heat and mass transfer take place from surface to the center of the sample. Deformation of food materials during drying is a common physical phenomenon which affects the textural quality and taste of the dried product. Most of the plant-based food materials are porous and hygroscopic in nature that contains about 80-90% water in different cellular environments: intercellular environment and intracellular environment. Transport of this cellular water has a significant effect on material deformation during drying. However, understanding of the scale of deformation is very complex due to diverse nature and structural heterogeneity of food material. Knowledge about the effect of transport of cellular water on deformation of material during drying is crucial for increasing the energy efficiency and obtaining better quality dried foods. Therefore, the primary aim of this work is to investigate the effect of intracellular water transport on material deformation during drying. In this study, apple tissue was taken for the investigation. The experiment was carried out using 1H-NMR T2 relaxometry with a conventional dryer. The experimental results are consistent with the understanding that transport of intracellular water causes cellular shrinkage associated with the anisotropic deformation of whole apple tissue. Interestingly, it is found that the deformation of apple tissue takes place at different stages of drying rather than deforming at one time. Moreover, it is found that the penetration rate of heat energy together with the pressure gradient between intracellular and intercellular environments is the responsible force to rupture the cell membrane.

Keywords: heat and mass transfer, food material, intracellular water, cell rupture, deformation

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Authors: Gokhan Sir, Muhammed Ergun, Onder Balioglu

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Nowadays, laundry dryers containing heaters and heat pumps are used to provide fast and efficient drying. In this system, as the drying capacity changes, the sensible and latent heat transfer rate in the evaporator changes. Therefore, the drying time measured for the unit capacity increases as the drying capacity decreases. The objective of this study is to investigate the evaporator efficiency according to load amount and textile type in hybrid heat pump dryers. Air side flow rate and system temperatures (air side and refrigeration side) were monitored instantly, and the specific moisture extraction rate (SMER), evaporator efficiency, and heat transfer mechanism between the textile and hybrid heat pump system were examined. Evaporator efficiency of heat pump dryers for cotton and synthetic based textile types in load amounts of 2, 5, 8 and 10 kg were investigated experimentally. As a result, the maximum evaporator efficiency (%72) was obtained in drying cotton and synthetic based textiles with a capacity of 5 kg; the minimum evaporator efficiency (%40) was obtained in drying cotton and synthetic based textiles with a capacity of 2 kg. The experimental study also reveals that capacity-dependent flow rate changes are the major factor for evaporator efficiency.

Keywords: evaporator, heat pump, hybrid, laundry dryer, textile

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Authors: Maha Al-Ali, Selvakannan Periasamy, Rajarathinam Parthasarathy

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Drying temperature is an important factor impacting the physicochemical properties of the dried materials, particularly the pharmaceutical powders. Drying of pharmaceuticals by using microwave radiation is very limited, and the available information about the interaction between the electromagnetic radiations and the pharmaceutical material is still scarce. Therefore, microwave drying process is employed in this work to dry the wet (moisturised) granules of the formulated naproxen-sodium drug. This study aims to investigate the influences of the microwave radiation temperatures on the moisture removal, the crystalline structure, the size and morphology of the dried naproxen-sodium particles, and identify any potential changes in the chemical groups of the drug. In this work, newly formulated naproxen-sodium is prepared and moisturized by wet granulation process and hence dried by using microwave radiation at different temperatures. Moisture analyzer, Fourier-transform infrared spectroscopy, powder X-ray diffraction, and scanning electron microscope are used to characterise the non-moisturised powder (reference powder), the moisturised granules, and the dried particles. The results show that microwave drying of naproxen-sodium at high drying temperature is more efficient than that at low temperatures in terms of the moisture removal. Although there is no significant change in the chemical structure of the dried particles, the particle size, crystallinity and morphology are relatively changed with changing of heating temperature.

Keywords: heating temperature, microwave drying, naproxen-sodium, particle size

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Authors: E. Kayitesi, S. Moyo, V. Mavumengwana

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Cleome gynandra (spider plant) is an African green leafy vegetable categorized as an indigenous, underutilized and has been reported to contain essential phenolic compounds. Phenolic compounds play a significant role in human diets due to their proposed health benefits. These compounds however may be affected by different processing methods such as cooking and drying. Cleome gynandra was subjected to boiling, steam blanching, and drying processes and analysed for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), antioxidant activity and flavonoid composition. Cooking and drying significantly (p < 0.05) increased the levels of phenolic compounds and antioxidant activity of the vegetable. The boiled sample filtrate exhibited the lowest TPC followed by the raw sample while the steamed sample depicted the highest TPC levels. Antioxidant activity results showed that steamed sample showed the highest DPPH, FRAP and ABTS with mean values of 499.38 ± 2.44, 578.68 ± 5.19, and 214.39 ± 12.33 μM Trolox Equivalent/g respectively. An increase in quercetin-3-rutinoside, quercetin-rhamnoside and kaempferol-3-rutinoside occurred after all the cooking and drying methods employed. Cooking and drying exerted positive effects on the vegetable’s phenolic content, antioxidant activity as a whole, but with varied effects on the individual flavonoid molecules. The results obtained help in defining the importance of African green leafy vegetable and resultant processed products as functional foods and their potential to exert health promoting properties.

Keywords: Cleome gynandra, phenolic compounds, cooking, drying, health promoting properties

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Authors: Siti N. M. Rozali, A. H. J. Paterson, J. P. Hindmarsh

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Spray drying of fruit juices from liquid to powder is desirable as the powders are easier to handle, especially for storage and transportation. In this project, pomace fibres will be used as a drying aid during spray drying, replacing the commonly used maltodextrins. The main attraction of this drying aid is that the pomace fibres are originally derived from the fruit itself. However, the addition of micro-sized fibres to fruit juices is expected to affect the rheology and subsequent atomization behaviour during the spray drying process. This study focuses on the determination and characterization of the rheology of juice-fibre suspensions specifically inside a spray dryer nozzle. Results show that the juice-fibre suspensions exhibit shear thinning behaviour with a significant extensional viscosity. The shear and extensional viscosities depend on several factors which include fibre fraction, shape, size and aspect ratio. A commercial capillary rheometer is used to characterize the shear behaviour while a portable extensional rheometer has been designed and built to study the extensional behaviour. Methods and equipment will be presented along with the rheology results. Rheology or behaviour of the juice-fibre suspensions provides an insight into the limitations that will be faced during atomization, and in the future, this finding will assist in choosing the best nozzle design that can overcome the limitations introduced by the fibre particles thus resulting in successful spray drying of juice-fibre suspensions.

Keywords: extensional rheology, fibre suspensions, portable extensional rheometer, shear rheology

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Authors: Hilal Uslu, Salih Eroglu, Betul Ozkan, Ozcan Bulantekin, Alper Kuscu

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In this study, the strawberry (Fragaria L.) fruits, which were pretreated with ultrasound (US), were worked on in the microwave by using 90W power. Then mathematical modelling was applied to dried fruits by using different experimental thin layer models. The sliced fruits were subjected to ultrasound treatment at a frequency of 40 kHz for 10, 20, and 30 minutes, in an ultrasonic water bath, with a ratio of 1:4 to fruit/water. They are then dried in the microwave (90W). The drying process continued until the product moisture was below 10%. By analyzing the moisture change of the products at a certain time, eight different thin-layer drying models, (Newton, page, modified page, Midilli, Henderson and Pabis, logarithmic, two-term, Wang and Singh) were tested for verification of experimental data. MATLAB R2015a statistical program was used for the modelling, and the best suitable model was determined with R²adj (coefficient of determination of compatibility), and root mean square error (RMSE) values. According to analysis, the drying model that best describes the drying behavior for both drying conditions was determined as the Midilli model by high R²adj and low RMSE values. Control, 10, 20, and 30 min US for groups R²adj and RMSE values was established as respectively; 0,9997- 0,005298; 0,9998- 0,004735; 0,9995- 0,007031; 0,9917-0,02773. In addition, effective diffusion coefficients were calculated for each group and were determined as 3,80x 10⁻⁸, 3,71 x 10⁻⁸, 3,26 x10⁻⁸ ve 3,5 x 10⁻⁸ m/s, respectively.

Keywords: mathematical modelling, microwave drying, strawberry, ultrasound

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Authors: Sima Shakoorjavan, Dawid Stawski, Somaye Akbari

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In this study, the adsorption-desorption behavior of poly(amidoamine) (PAMAM) as a polycation and poly (acrylic acid) (PAA) as a polyanion deposited on aminolyzed-PLA nonwoven through layer-by-layer technique (lbl) was studied. The adsorption-desorption behavior was monitored by UV adsorbance spectroscopy and turbidity tests of the waste polyelectrolytes after each deposition. Also, the drying between each deposition step was performed to study the effect of drying on adsorption-desorption behavior. According to UV adsorbance spectroscopy of the waste polyelectrolyte after each deposition, it was revealed that drying has a great effect on the deposition behavior of the next layer. Regarding the deposition of the second layer, drying caused more desorption and removal of the previously deposited layer since the turbidity and the absorbance of the waste increased in comparison to pure polyelectrolyte. To deposit the third layer, the same scenario occurred and drying caused more removal of the previously deposited layer. However, the deposition of the fourth layer drying after the deposition of the third layer did not affect the adsorption-desorption behavior. Since the adsorbance and turbidity of the samples that were dried and those that were not dried were the same. As a result, it seemed that deposition of the fourth layer could be the starting point where lbl reached its constant state. The decrease in adsorbance and remaining turbidity of the waste same as a pure polyelectrolyte can indicate that most portion of the polyelectrolyte was adsorbed onto the substrate rather than complex formation in the bath as the subsequence of the previous layer removal.

Keywords: Adsorption-desorption behavior, lbl technique, poly(amidoamine), poly (acrylic acid), weak polyelectrolytes

Procedia PDF Downloads 53

Authors: Zenaida M. De Guzman, Davison T. Baldos, Gilberto T. Diano, Jeff Darren G. Valdez, Levelyn Mitos Tolentino, Gina B. Abrera, Ma. Lucia Cobar, Cristina Gragasin

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One of the factors affecting the quality of brown rice is the free fatty acid produced from surface lipids. It is the purpose of the study to determine the effect of gamma radiation, packaging materials and age and variety of paddy on the surface free fatty acid content using two different brown rice variety, namely, RC-160 and SL-7, packed in two different packaging materials, namely, regular polyethylene bag and Super bag irradiated at 0.5 and 1.0 kGy. Brown rice was produced from 2-week old (Lot 1) and two months old paddy (Lot 2) and irradiated at the Co-60 Multipurpose Irradiation Facility, PNRI. The surface Free Fatty Acid (FFA) content was obtained following the AOCS Official Method (1982) with some modifications. The experiment was laid out using Split-Plot Randomized Control Block Design. Analysis of variance (ANOVA) showed that the effects of variety, age of paddy and interactions of both were both significant. The surface FFA of SL-7 variety was found to be significantly higher than the RC-160 variety for all radiation doses. Likewise, Lot 2 was observed to have higher surface FFA than Lot 1 regardless of packaging material and radiation dose. It was observed that the surface FFA of both varieties packed in both packaging materials increased significantly up to the 2nd or 3rd month of storage and remains the same until the 5th month. On the other hand, radiation dose did not significantly affect the surface free fatty acid content for all storage/sampling time while the packaging material significantly interacts with the type of variety and radiation dose. Gamma radiation was proven to have no significant effect on the surface free fatty acid at 0.5 and 1.0 kGy and further analyses are needed to determine the action of gamma radiation to the activity of enzyme (lipase-induced and microbial) responsible for the production of other lipolytic products and the effect of gamma radiation on the integrity of the packaging materials.

Keywords: brown rice, free fatty acid, gamma radiation, polyethylene bag

Procedia PDF Downloads 388

Authors: N. C. Shahi, Anupama Singh, E. Kate

Abstract:

Drying is practiced to enhance the storage life, to minimize losses during storage, and to reduce transportation costs of agricultural products. Drying processes range from open sun drying to industrial drying. In most of the developing countries, use of fossil fuels for drying of agricultural products has not been practically feasible due to unaffordable costs to majority of the farmers. On the other hand, traditional open sun drying practiced on a large scale in the rural areas of the developing countries suffers from high product losses due to inadequate drying, fungal growth, encroachment of insects, birds and rodents, etc. To overcome these problems a middle technology dryer having low cost need to be developed for farmers. In case of mechanical dryers, the heated air is the main driving force for removal of moisture. The air is heated either electrically or by burning wood, coal, natural gas etc. using heaters. But, all these common sources have finite supplies. The lifetime is estimated to range from 15 years for a natural gas to nearly 250 years for coal. So, mankind must turn towards its safe and reliable utilization and may have undesirable side effects. The mechanical drying involves higher cost of drying and open sun drying deteriorates the quality. The solar tunnel dryer is one of promising option for drying various agricultural and agro-industrial products on large scale. The advantage of Solar tunnel dryer is its relatively cheaper cost of construction and operation. Although many solar dryers have been developed, still there is a scope of modification in them. Therefore, an attempt was made to develop Solar tunnel dryer and test its performance using highly perishable commodity i.e. leafy vegetables (spinach). The effect of air velocity, loading density and shade net on performance parameters namely, collector efficiency, drying efficiency, overall efficiency of dryer and specific heat energy consumption were also studied. Thus, the need for an intermediate level technology was realized and an effort was made to develop a small scale Solar Tunnel Dryer . A dryer consisted of base frame, semi cylindrical drying chamber, solar collector and absorber, air distribution system with chimney and auxiliary heating system, and wheels for its mobility were the main functional components. Drying of fenugreek was carried out to analyze the performance of the dryer. The Solar Tunnel Dryer temperature was maintained using the auxiliary heating system. The ambient temperature was in the range of 12-33oC. The relative humidity was found inside and outside the Solar Tunnel Dryer in the range of 21-75% and 35-79%, respectively. The solar radiation was recorded in the range of 350-780W/m2 during the experimental period. Studies revealed that total drying time was in range of 230 to 420 min. The drying time in Solar Tunnel Dryer was considerably reduced by 67% as compared to sun drying. The collector efficiency, drying efficiency, overall efficiency and specific heat consumption were determined and were found to be in the range of 50.06- 38.71%, 15.53-24.72%, 4.25 to 13.34% and 1897.54-3241.36 kJ/kg, respectively.

Keywords: overall efficiency, solar tunnel dryer, specific heat consumption, sun drying

Procedia PDF Downloads 313

Authors: Maria Terezinha Santos Leite Neta, Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Rafael Donizete Dutra Sandes, Raquel Anne Ribeiro Dos Santos, Narendra Narain

Abstract:

Mango is one of the most consumed and appreciated fruits in the world, mainly due to its peculiar and characteristic aroma. Since the fruit is perishable, it requires conservation methods to prolong its shelf life. Mango cubes were dehydrated at 40°C, 50°C and 60°C and by lyophilization, and the effect of these processes was investigated on the physicochemical characteristics (color and texture) of the products and monitoring of the main volatile compounds for the mango aroma. Volatile compounds were extracted by the SPME technique and analyzed in GC-MS system. Drying temperature at 60°C and lyophilization showed higher efficiency in retention of main volatile compounds, being 63.93% and 60.32% of the total concentration present in the fresh pulp, respectively. The freeze-drying process also presented features closer to the fresh mango in relation to color and texture, which contributes to greater acceptability.

Keywords: mango, freeze drying, convection drying, aroma, GC-MS

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Authors: C. Angel, S. Asha

Abstract:

Despite the advances made in various new technologies, application of these technologies for agriculture still remains a formidable task, as it involves integration of diverse domains for monitoring the different process involved in agricultural management. Advances in ambient intelligence technology represents one of the most powerful technology for increasing the yield of agricultural crops and to mitigate the impact of water scarcity, climatic change and methods for managing pests, weeds, and diseases. This paper proposes a GPS-assisted, machine to machine solutions that combine information collected by multiple sensors for the automated management of paddy crops. To maintain the economic viability of paddy cultivation, the various techniques used in agriculture are discussed and a novel system which uses ambient intelligence technique is proposed in this paper. The ambient intelligence based agricultural system gives a great scope.

Keywords: ambient intelligence, agricultural technology, smart agriculture, precise farming

Procedia PDF Downloads 606

Authors: Jinnan Guo, Daoyin Liu

Abstract:

The quality of final products in the coating process significantly depends on particle fluidization and drying in the spray-fluidized bed. In this study, fluidizing gas temperature and velocity are changed, and their effects on particle flow, moisture content, and heat transfer in a spray fluidized bed are investigated by the CFD – Discrete Element Model (DEM). The gas flow velocity distribution of the fluidized bed is symmetrical, with high velocity in the middle and low velocity on both sides. During the heating process, the particles inside the central tube and at the bottom of the bed are rapidly heated. The particle circulation in the annular area is heated slowly and the temperature is low. The inconsistency of particle circulation results in two peaks in the probability density distribution of the particle temperature during the heating process, and the overall temperature of the particles increases uniformly. During the drying process, the distribution of particle moisture transitions from initial uniform moisture to two peaks, and then the number of completely dried (moisture content of 0) particles gradually increases. Increasing the fluidizing gas temperature and velocity improves particle circulation, drying and heat transfer in the bed. The current study provides an effective method for studying the hydrodynamics of spray fluidized beds with simultaneous processes of heating and particle fluidization.

Keywords: heat transfer, CFD-DEM, spray fluidized bed, drying

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Authors: Alev Yüksel Aydar, Tuncay Yılmaz, Melisa Özçeli̇k, Tuba Aydın, Elif Karabaş

Abstract:

In this study, response surface methodology (RSM) was used to obtain the optimum conditions for the freeze-drying of Gemlik variety olive seeds of to achieve the desired quality characteristics. The Box Behnken Design (BBD) was applied with three-variable and three replications in the center point. The effects of the different drying parameters including initial temperature of olive seed, pressure and time for freezing on the DPPH activity, total phenolic contents, and oleuropein absorbance value of the samples were investigated. Temperature (50 – 82 °C), pressure (0.2-0.5 mbar), time (6-10 hours) were chosen as independent variables. The analysis revealed that, while the temperature of the product prior to lyophilization and the drying time had no statistically significant effect on DPPH activity (p>0.05), the pressure was more important than the other two variables , and the quadratic effect of pressure had a significant effect on DPPH activity (p<0.05). The R2 and Adj-R2 values of the DPPH activity model were calculated to be 0.8962 and 0.7045, respectively.

Keywords: olive seed, gemlik variety, DPPH, phenolics, optimization

Procedia PDF Downloads 87