Search results for: drying method

Authors: Hilmi Kuscu, Ahmet Cihan, Kamil Kahveci, Ugur Akyol

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In this study, a software has been developed to predict the optimum conditions for drying of cotton based yarn bobbins in a hot air dryer. For this purpose, firstly, a suitable drying model has been specified using experimental drying behavior for different values of drying parameters. Drying parameters in the experiments were drying temperature, drying pressure, and volumetric flow rate of drying air. After obtaining a suitable drying model, additional curve fittings have been performed to obtain equations for drying time and energy consumption taking into account the effects of drying parameters. Then, a software has been developed using Visual Basic programming language to predict the optimum drying conditions for drying time and energy consumption.

Keywords: Drying, bobbin, cotton, PLC control, Visual Basic.

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Authors: Hamid Tavakolipour, Mohsen Mokhtarian, Ahmad Kalbasi Ashtari

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In this study, the effect of various drying methods (sun drying, shade drying and industrial drying) on final moisture content, shell splitting degree, shrinkage and color change were studied. Sun drying resulted higher degree of pistachio nuts shell splitting on pistachio nuts relative other drying methods. The ANOVA results showed that the different drying methods did not significantly effects on color change of dried pistachio nut. The results illustrated that pistachio nut dried by industrial drying had the lowest moisture content. After the end of drying process, initially, the experimental drying data were fitted with five famous drying models namely Newton, Page, Silva et al., Peleg and Henderson and Pabis. The results indicated that Peleg and Page models gave better results compared with other models to monitor the moisture ratio’s pistachio nut in industrial drying and open sun (or shade drying) methods, respectively.

Keywords: Industrial drying, Modeling, Pistachio, quality properties, Traditional drying.

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

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There was a scenario present day that drying of fresh fruits and vegetables by indirect solar drying by using mechanical device; hence, an effort was made to develop a small scale solar tunnel dryer (STD). Drying of spinach is carried out to analyze the performance of the dryer and to study its drying characteristics. To evaluate the performance of dryer the independent variables were selected as air flow rate, loading density and shade net while collector efficiency, drying efficiency, overall efficiency and specific energy consumption were selected as responses during performing the experiments. The spinach was dried from initial moisture content 88.21-94.04% (w.b.) to final moisture content 3.50-5.13% (w.b.). The drying time considerably reduced as compared to open sun drying of spinach as sun drying took 15 h for drying. The average collector efficiency, drying efficiency and overall efficiency were in the range 28.73-61.15%, 11.63% to 22.13%, and 7.61-14.66%, respectively.

Keywords: Solar dryer, collector efficiency, drying efficiency, spinach.

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Authors: P. Suntivarakorn, S. Satmarong, C. Benjapiyaporn, S. Theerakulpisut

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This paper was to study the clothes dryer using waste heat from a split type air conditioner with a capacity of 12,648 btu/h. The drying chamber had a minimum cross section area with the size of 0.5 x 1.0 m2. The chamber was constructed by sailcloth and was inside folded with aluminium foil. Then, it was connected to the condensing unit of an air conditioner. The experiment was carried out in two aspects which were the clothes drying with and without auxiliary fan unit. The results showed that the drying rate of clothes in the chamber installed with and without auxiliary fan unit were 2.26 and 1.1 kg/h, respectively. In case of the chamber installed with a auxiliary fan unit, the additional power of 0.011 kWh was consumed and the drying rate was higher than that of clothes drying without auxiliary fan unit. Without auxiliary fan unit installation, no energy was required but there was a portion of hot air leaks away through the punctured holes at the wall of the drying chamber, hence the drying rate was dropped below. The drying rate of clothes drying using waste heat was higher than natural indoor drying and commercial dryer which their drying rate were 0.17 and 1.9 kg/h, respectively. It was noted that the COP of the air conditioner did not change during the operating of clothes drying.

Keywords: Drying Rate, Clothes Dryer, COP, Air Conditioner.

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Authors: Raquel P. F. Guiné, Bruno L. Marques

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The textural parameters, together with appearance and flavor, are sensory attributes of great importance for the product to be accepted by the consumer. The objective of the present study was the evaluation of the textural attributes of Packhams pears in the fresh state, after drying in a chamber with forced convection at 50ºC, lyophilized and re-hydrated. In texture analysis it was used the method of Texture Profile Analysis (TPA). The parameters analyzed were hardness, cohesiveness, adhesiveness, elasticity and chewiness. From the results obtained is possible to see that the drying operation greatly affected some textural properties of the pears, so that the hardness diminished very much with drying, for both drying methods.

Keywords: Drying, pear, texture, hardness.

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Authors: Ayse Bicer, Filiz Kar

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This paper describes an experimental investigation of the drying behavior and conditions of rosehip in a convective cyclone-type dryer. Drying experiments were conducted at air inlet temperatures of 50, 60 and 70 o C and air velocities of 0.5, 1 and 1.5 ms–1. The parametric values obtained from the experiments were fitted to the Newton mathematical models. Consequently, the drying model developed by Newton model showed good agreement with the data obtained from the experiments. Concluding, it was obtained that; (i) the temperature is the major effect on the drying process, (ii) air velocity has low effect on the drying of rosehip, (iii) the C-vitamin is observed to change according to the temperature, moisture, drying time and flow types. The changing ratio is found to be in the range of 0.70-0.74.

Keywords: Rosehip, drying, food quality.

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Authors: N. Poomsa-ad, K. Deejing, L. Wiset

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This research is to study the performance of heat pump dryer for drying of kaffir lime leaves under different media and to compare the color values and essential oil content of final products after drying. In the experiments, kaffir lime leaves were dried in the closed-loop system at drying temperatures of 40, 50 and 60 oC. The drying media used in this study were hot air, CO2 and N2 gases. The velocity of drying media in the drying chamber was 0.4 m/s with bypass ratio of 30%. The initial moisture content of kaffir lime leaves was approximately 180-190 % d.b. It was dried until down to a final moisture content of 10% d.b. From the experiments, the results showed that drying rate, the coefficient of performance (COP) and specific energy consumption (SEC) depended on drying temperature. While drying media did not affect on drying rate. The time for kaffir lime leaves drying at 40, 50 and 60 oC was 10, 5 and 3 hours, respectively. The performance of the heat pump system decreased with drying temperature in the range of 2.20-3.51. In the aspect of final product color, the greenness and overall color had a great change under drying temperature at 60 oC rather than drying at 40 and 50 oC. When compared among drying media, the greenness and overall color of product dried with hot air at 60 oC had a great change rather than dried with CO2 and N2.

Keywords: airless drying, drying rate, essential oil content

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Authors: A. Brahma

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Drying is a phenomenon that accompanies the hardening of hydraulic materials. 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 consideration of 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.

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Authors: M. Kucukali Ozturk, Y. Beceren, B. Nergis

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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.

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Authors: Azza A. Abou-Arab, Marwa H. Mahmoud, Ferial M. Abu-Salem

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This study aimed to determine the influence of some different juice extraction methods (screw type hand operated juice extractor and pressed squeeze juice extractor) as well as drying methods (microwave, solar and oven drying) on the chemical properties of lemon peels. It could be concluded that extraction of juice by screw type and drying of peel using the microwave drying method were the best preparative processing steps methods for lemon peel utilization as food additives.

Keywords: Lemon peel, extraction of juice methods, chemical analysis.

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Authors: Habibeh Nalbandi, Sadegh Seiiedlou, Hamid R. Ghasemzadeh, Naser Hamdami

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The purpose of present work was to study the drying kinetics of whole acorn and its kernel at different drying air temperatures and their effective moisture diffusivity. The results indicated that the drying time of whole acorn was 442, 206 and 188 min at the air temperature of 65, 75 and 85ºC, respectively. At the same temperatures, the drying time of kernel was 131, 56 and 76min. The results showed that the effect of drying air temperature increasing on the drying time reduction could not be significant on acorn drying at all conditions. The effective moisture diffusivity of whole acorn and kernel increased with increasing air temperature from 65 to 75ºC. However more air temperature increasing, led to decreasing this property of acorn kernel. The critical temperature of acorn drying was about 75°C in which acorn kernel had the highest effective moisture diffusivity.

Keywords: Critical temperature, Drying kinetics, Moisture diffusivity, Oak acorn.

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Authors: Rajendra K. Ray, Kim Dan Nguyen

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An unstructured finite volume numerical model is presented here for simulating shallow-water flows with wetting and drying fronts. The model is based on the Green-s theorem in combination with Chorin-s projection method. A 2nd-order upwind scheme coupled with a Least Square technique is used to handle convection terms. An Wetting and drying treatment is used in the present model to ensures the total mass conservation. To test it-s capacity and reliability, the present model is used to solve the Parabolic Bowl problem. We compare our numerical solutions with the corresponding analytical and existing standard numerical results. Excellent agreements are found in all the cases.

Keywords: Finite volume method, Projection method, Shallow water, Unstructured grid, wetting/drying fronts.

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Authors: Nattapol Poomsa-ad, Lamul Wiset

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Pre-germinated parboiled brown rice or Khao hang (in Thai) is paddy which undergoing the processes of soaking, steaming, drying and dehusking to obtain the edible form for consumption. The objectives of this research were to study the kinetic of pre-germinated parboiled brown rice drying using fluidization technique and to study the properties of pre-germinated parboiled brown rice after drying. The dryings were performed at the different temperatures of 110, 120 and 130 oC at the bed depth of 2 cm with the air velocity of 1.98 m/s. The results found that the higher drying temperature led to the faster moisture reduction. After drying until the moisture content of pre-germinated parboiled brown rice was lower than 14%wet basis, samples were taken to determine various qualities such as percentage of head rice and L* a* b* color values. The shade drying was used as a control. The results found that the higher drying temperature resulted in the decrease of head rice percentage. For the color assessment, the trend of L* and a* values was increased with the drying temperature, while the b* value was not significantly difference (p › 0.05) by drying temperatures. However, the b value of drying by fluidized bed dryer was higher than the control.

Keywords: Brown rice, dehydration, fluidized bed, grain.

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Authors: Erika K. Méndez, Carlos E. Orrego, Diana L. Manrique, Juan D. Gonzalez, Doménica Vallejo

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High moisture content in fruits generates post-harvest problems such as mechanical, biochemical, microbial and physical losses. Dehydration, which is based on the reduction of water activity of the fruit, is a common option for overcoming such losses. However, regular hot air drying could affect negatively the quality properties of the fruit due to the long residence time at high temperature. Power ultrasound (US) application during the convective drying has been used as a novel method able to enhance drying rate and, consequently, to decrease drying time. In the present study, a new approach was tested to evaluate the effect of US on the drying time, the final antioxidant activity (AA) and the total polyphenol content (TPC) of banana slices (BS), mango slices (MS) and guava slices (GS). There were also studied the drying kinetics with nine different models from which water effective diffusivities (Deff) (with or without shrinkage corrections) were calculated. Compared with the corresponding control tests, US assisted drying for fruit slices showed reductions in drying time between 16.23 and 30.19%, 11.34 and 32.73%, and 19.25 and 47.51% for the MS, BS and GS respectively. Considering shrinkage effects, Deff calculated values ranged from 1.67*10-10 to 3.18*10-10 m2/s, 3.96*10-10 and 5.57*10-10 m2/s and 4.61*10-10 to 8.16*10-10 m2/s for the BS, MS and GS samples respectively. Reductions of TPC and AA (as DPPH) were observed compared with the original content in fresh fruit data in all kinds of drying assays.

Keywords: Banana, drying, effective diffusivity, guava, mango, ultrasound.

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Authors: Kraipat Cheenkachorn, Piyawat Jintanatham, Sarun Rattanaprapa

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In present work, drying characteristics of fresh papaya (Carica papaya L.) was studied to understand the dehydration process and its behavior. Drying experiments were carried out by a laboratory scaled microwave-vacuum oven. The parameters affecting drying characteristics including operating modes (continuous, pulsed), microwave power (400 and 800 W), and vacuum pressure (20, 30, and 40 cmHg) were investigated. For pulsed mode, two levels of power-off time (60 and 120 s) were used while the power-on time was fixed at 60 s and the vacuum pressure was fixed at 40 cmHg. For both operating modes, the effects of drying conditions on drying time, drying rate, and effective diffusivity were investigated. The results showed high microwave power, high vacuum, and pulsed mode of 60 s-on/60 s-off favored drying rate as shown by the shorten drying time and increased effective diffusivity. The drying characteristics were then described by Page-s model, which showed a good agreement with experimental data.

Keywords: papaya, microwave-vacuum drying, effective diffusivity, Page's model

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Authors: Ugur Akyol, Dinçer Akal, Ahmet Cihan, Kamil Kahveci

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This study is concerned with the investigation of the suitability of several empirical and semi-empirical drying models available in the literature to define drying behavior of viscose yarn bobbins. For this purpose, firstly, experimental drying behaviour of viscose bobbins was determined on an experimental dryer setup which was designed and manufactured based on hot-air bobbin dryers used in textile industry. Afterwards, drying models considered were fitted to the experimentally obtained moisture ratios. Drying parameters were drying temperature and bobbin diameter. The fit was performed by selecting the values for constants in the models in such a way that these values make the sum of the squared differences between the experimental and the model results for moisture ratio minimum. Suitability of fitting was specified as comparing the correlation coefficient, standard error and mean square deviation. The results show that the most appropriate model in describing the drying curves of viscose bobbins is the Page model.

Keywords: Drying, moisture ratio, Page model, viscose

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Authors: M. O. Oke, T. S. Workneh

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Drying behavior of blanched sweet potato in a cabinet dryer using different five air temperatures (40-80°C) and ten sweet potato varieties sliced to 5mm thickness were investigated. The drying data were fitted to eight models. The Modified Henderson and Pabis model gave the best fit to the experimental moisture ratio data obtained during the drying of all the varieties while Newton (Lewis) and Wang and Singh models gave the least fit. The values of Deff obtained for Bophelo variety (1.27 x 10-9 to 1.77 x 10-9 m2/s) was the least while that of S191 (1.93 x 10-9 to 2.47 x 10-9 m2/s) was the highest which indicates that moisture diffusivity in sweet potato is affected by the genetic factor. Activation energy values ranged from 0.27-6.54 kJ/mol. The lower activation energy indicates that drying of sweet potato slices requires less energy and is hence a cost and energy saving method. The drying behavior of blanched sweet potato was investigated in a cabinet dryer. Drying time decreased considerably with increase in hot air temperature. Out of the eight models fitted, the Modified Henderson and Pabis model gave the best fit to the experimental moisture ratio data on all the varieties while Newton, Wang and Singh models gave the least. The lower activation energy (0.27 - 6.54 kJ/mol) obtained indicates that drying of sweet potato slices requires less energy and is hence a cost and energy saving method.

Keywords: Sweet Potato Slice, Drying Models, Moisture Ratio, Moisture Diffusivity, Activation Energy.

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Authors: Nickson Kipng’etich Lang’at, Thomas Thoruwa, John Abraham, John Wanyoko

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Green tea is made from the top two leaves and buds of a shrub, Camellia sinensis, of the family Theaceae and the order Theales. The green tea leaves are picked and immediately sent to be dried or steamed to prevent fermentation. Fluid bed drying technique is a common drying method used in drying green tea because of its ease in design and construction and fluidization of fine tea particles. Major problems in this method are significant loss of chemical content of the leaf and green appearance of tea, retention of high moisture content in the leaves and bed channeling and defluidization. The energy associated with the drying technology has been shown to be a vital factor in determining the quality of green tea. As part of the implementation, prototype dryer was built that facilitated sequence of operations involving steaming, cooling, pre-drying and final drying. The major findings of the project were in terms of quality characteristics of tea leaves and energy consumption during processing. The optimal design achieved a moisture content of 4.2 ± 0.84%. With the optimum drying temperature of 100 ºC, the specific energy consumption was 1697.8 kj.Kg^-1 and evaporation rate of 4.272 x 10^-4 Kg.m^-2.s^-1. The energy consumption in a fluidized system can be further reduced by focusing on energy saving designs.

Keywords: Evaporation rate, fluid bed dryer, maceration, specific energy consumption.

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Authors: Kenia Martínez, Geniel Talavera, Juan Alonso

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Moringa oleifera is a plant containing many nutrients that are mostly concentrated within the leaves. Commonly, the separation process of these nutrients involves solid-liquid extraction followed by evaporation and drying to obtain a concentrated extract, which is rich in proteins, vitamins, carbohydrates, and other essential nutrients that can be used in the food industry. In this work, three drying methods were used, which involved very different temperature and pressure conditions, to evaluate the effect of each method on the vitamin C content and the antioxidant efficiency of the extracts. Solid-liquid extractions of Moringa leaf (LE) were carried out by employing an ethanol solution (35% v/v) at 50 °C for 2 hours. The resulting extracts were then dried i) in a convective oven (CO) at 100 °C and at an atmospheric pressure of 750 mbar for 8 hours, ii) in a vacuum evaporator (VE) at 50 °C and at 300 mbar for 2 hours, and iii) in a freeze-drier (FD) at -40 °C and at 0.050 mbar for 36 hours. The antioxidant capacity (EC₅₀, mg solids/g DPPH) of the dry solids was calculated by the free radical inhibition method employing DPPH˙ at 517 nm, resulting in a value of 2902.5 ± 14.8 for LE, 3433.1 ± 85.2 for FD, 3980.1 ± 37.2 for VE, and 8123.5 ± 263.3 for CO. The calculated antioxidant efficiency (AE, g DPPH/(mg solids·min)) was 2.920 × 10^-5 for LE, 2.884 × 10^-5 for FD, 2.512 × 10^-5 for VE, and 1.009 × 10^-5 for CO. Further, the content of vitamin C (mg/L) determined by HPLC was 59.0 ± 0.3 for LE, 49.7 ± 0.6 for FD, 45.0 ± 0.4 for VE, and 23.6 ± 0.7 for CO. The results indicate that the convective drying preserves vitamin C and antioxidant efficiency to 40% and 34% of the initial value, respectively, while vacuum drying to 76% and 86%, and freeze-drying to 84% and 98%, respectively.

Keywords: Antioxidant efficiency, convective drying, freeze-drying, Moringa oleifera, vacuum drying, vitamin C content.

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Authors: Yutaka Kisakibaru, AsepBayu Dani Nandiyanto, Ratna Balgis, Takashi Ogi, Kikuo Okuyama

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spherical porous carbon particles with controllable porosity with a mean size of 2.5m have been prepared using a spray drying method with organic particle colloidal template. As a precursor, a mixing solution of carbon nanopowder and polystyrene (PS) particles as a template was used. The result showed that the particles with a good porous structure could be obtained. The pore size and shape (spherical) were identical to the initial template, giving a potential way for further developments. The control of particle porosity was also possible and reported in this paper, in which this control could be achieved by means of PS concentration.

Keywords: Porous structure particle; Carbon nanoparticles; Catalyst; Spray-drying method.

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Authors: Ebru Kavak Akpinar, Seda Toraman

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In the present work, the effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick-s diffusion equation. The results showed that increasing drying temperature accelerated the drying process. All drying experiments had only falling rate period. The average effective moisture diffusivity values varied from 2.807x10-10 to 6.977x10-10m2 s_1 over the temperature and velocity range. The temperature dependence of the effective moisture diffusivity for the thin layer drying of the ginger slices was satisfactorily described by an Arrhenius-type relationship with activation energy values of 19.313- 22.722 kJ.mol-1 within 40–70 °C and 0.8-3 ms-1 temperature range.

Keywords: Ginger, Drying, Activation energy, Moisture diffusivity.

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Authors: L.Wiset, N. Poomsa-ad, V. Srilaong

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The peel of dragon fruit is a byproduct left over after consuming. Normally, the use of plants as antioxidant source must be dried before further process. Therefore, the aim of this study is interesting to dry the peel by heat pump dryer (45 ºC) and fluidized bed dryer (110 º C) compared with the sun drying method. The sample with initial moisture content of about 85-91% wet basis was dried down to about 10% wet basis where it took 620 and 25 min for heat pump dryer and fluidized bed dryer, respectively. However, the sun drying took about 900 min to dry the peel. After that, sample was evaluated antioxidant activity, -carotene and betalains contents. The results found that the antioxidant activity and betalains contents of dried peel obtained from heat pump and fluidized bed dryings were significantly higher than that sun drying (p 0.05). Moreover, the drying by heat pump provided the highest -carotene content.

Keywords: Pitaya, betalains, β-carotene, antioxidant.

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Authors: Azam Akbari, Mohammadreza Omidkhah, Jafar Toufighi Darian

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The mesoporous MoO3/γ-Al2O3 catalyst was prepared by incipient wetness impregnation method aiming to investigate the effect of drying method and molybdenum content on the catalyst property and performance towards the oxidation of benzothiophene (BT), dibenzothiophene (DBT) and 4,6-dimethyle dibenzothiophene (4,6-DMDBT) with H2O2 for deep oxidative desulfurization of diesel fuel. The catalyst was characterized by XRD, BET, BJH and SEM method. The catalyst with 10wt.% and 15wt.% Mo content represent same optimum performance for DBT and 4,6-DMDBT removal, but a catalyst with 10wt.% Mo has higher efficiency than 15wt.% Mo for BT conversion. The SEM images show that use of rotary evaporator in drying step reaches a more homogenous impregnation. The oxidation reactivity of different sulfur compounds was studied which followed the order of DBT>4,6-DMDBT>>BT.

Keywords: desulfurization, oxidation, MoO3/Al2O3 catalyst

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Authors: A. S. Jambhale, B. V. Barbadekar

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Microwave energy can be used for drying purpose. It is unique process. It is distinctly different from conventional drying process. It is advantageous over conventional drying / heating processes. When microwave energy is used for drying purpose, the process can be accelerated with a better control to achieve uniform heating, more conversion efficiency, selective drying and ultimately improved product quality of the output. Also, less floor space and compact system are the added advantages. Existing low power microwave drying system is to be modified with suitable applicator. Appropriate sensors are to be used to measure parameters like moisture, temperature, weight of sample. Suitable high tech controller is to be used to control microwave power continuously from minimum to maximum. Phase - controller, cycle - controller and PWM - controller are some of the advanced power control techniques. It has been proposed to work on turmeric using high-tech phase controller to control the microwave power conveniently. The drying of turmeric with microwave energy employing phase controller gives better results as formulated in this paper and hence new approach of processing turmeric will open future doors of profit making to allied industries and the farmers.

Keywords: Applicator, microwave drying, phase controller.

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Authors: L. Al Ahmad, C. Latrille, D. Hainos, D. Blanc, M. Clausse

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A two-dimensional finite volume axisymmetric model is developed to predict the simultaneous heat and mass transfers during the drying of industrial sludge. The simulations were run using COMSOL-Multiphysics 3.5a. The input parameters of the numerical model were acquired from a preliminary experimental work. Results permit to establish correlations describing the evolution of the various parameters as a function of the drying temperature and the sludge water content. The selection and coupling of the equation are validated based on the drying kinetics acquired experimentally at a temperature range of 45-65 °C and absolute pressure range of 200-1000 mbar. The model, incorporating the heat and mass transfer mechanisms at different operating conditions, shows simulated values of temperature and water content. Simulated results are found concordant with the experimental values, only at the first and last drying stages where sludge shrinkage is insignificant. Simulated and experimental results show that sludge drying is favored at high temperatures and low pressure. As experimentally observed, the drying time is reduced by 68% for drying at 65 °C compared to 45 °C under 1 atm. At 65 °C, a 200-mbar absolute pressure vacuum leads to an additional reduction in drying time estimated by 61%. However, the drying rate is underestimated in the intermediate stage. This rate underestimation could be improved in the model by considering the shrinkage phenomena that occurs during sludge drying.

Keywords: Industrial sludge drying, heat transfer, mass transfer, mathematical modelling.

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Authors: Azza A. Abou-Arab, Marwa H. Mahmoud, Ferial M. Abu-Salem

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The present investigation studied the content of bioactive compounds as ascorbic acid, β-carotene, and flavonoids, and the effect of drying methods (microwave, solar, and air oven drying) on its level in citrus peel. These levels were decreased significantly (p <0.05) due to the dried methods. The percentage of ascorbic acid content loss of orange C. Valencia were 46.64, 52.95 and 68.83% with microwave, solar and air oven methods, respectively comparing to fresh samples. Also, the percentages of β- carotene loss of orange C. Valencia were 38.89, 52.42 and 87.14% with microwave, solar and air oven methods, respectively. Total flavonoid content recorded 453.33, 396.67 and 327.50 mg QE/100g dw, with dried by microwave, solar and oven methods, respectively compared with control in orange, C. valencia. These results revealed that microwave drying procedure was the most effective method which maintained citrus bioactive compounds content (ascorbic acid, β-carotene and flavonoid) followed by solar. On the other hand, air oven drying came in the last order due to direct heat treatment.

Keywords: Ascorbic acid, β-carotene, flavonoids, microwave, solar, air oven drying.

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Authors: M. Mehani, L. Segni

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Medicinal and aromatic plants are promising and are characterized by the biosynthesis of odorous molecules that make up the so-called essential oils (EO), which have long been known for their antiseptic and therapeutic activity in folk medicine. Essential oils have many therapeutic properties. In herbal medicine, they are used for their antiseptic properties against infectious diseases of fungal origin, against dermatophytes, those of bacterial origin. The objective of this study was to evaluate the influence of drying in the shade on the water content and on the content of essential oils extracted from leaves of Eucalyptus camendulensis for better quality control of medicinal and aromatic plants. The water content of the Eucalyptus camendulensis plant material decreases during the drying process. It decreased from 100% to 0.006% for the drying in the shade after ten days. The moisture content is practically constant at the end of the drying period. The drying in the shade increases the concentration of essential oils of Eucalyptus camendulensis. When the leaves of Eucalyptus camendulensis plant are in the shade, the maximum of the essential oil content was obtained on the eighth day, the recorded value was 1.43% ± 0.01%. Beyond these periods, the content continuously drop in before stabilizing. The optimum drying time is between 6 and 9 days.

Keywords: Eucalyptus camendulensis, drying, essential oils, water and essential oil.

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Authors: Marco Intelvi, Apolinar Picado, Joaquín Martínez

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In this work, simulation algorithms for contact drying of agitated particulate materials under vacuum and at atmospheric pressure were developed. The implementation of algorithms gives a predictive estimation of drying rate curves and bulk bed temperature during contact drying. The calculations are based on the penetration model to describe the drying process, where all process parameters such as heat and mass transfer coefficients, effective bed properties, gas and liquid phase properties are estimated with proper correlations. Simulation results were compared with experimental data from the literature. In both cases, simulation results were in good agreement with experimental data. Few deviations were identified and the limitations of the predictive capabilities of the models are discussed. The programs give a good insight of the drying behaviour of the analysed powders.

Keywords: Agitated bed, Atmospheric pressure, Penetrationmodel, Vacuum

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Authors: B. R. Madushan, S. B. Navaratne, I. Wickramasinghe

Abstract:

Toddy sediment (TS) was cultured in a PDA medium to determine initial yeast load, and also it was undergone sun, shade, solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and 60oC) drying with a view to preserve viability of yeast. Thereafter, this study was conducted according to two factor factorial design in order to determine best preservation method. Therein the dried TS from the best drying method was taken and divided into two portions. One portion was mixed with 3: 7 ratio of TS: rice flour and the mixture was divided in to two again. While one portion was kept under in house condition the other was in a refrigerator. Same procedure was followed to the rest portion of TS too but it was at the same ratio of corn flour. All treatments were vacuum packed in triple laminate pouches and the best preservation method was determined in terms of leavening index (LI). The TS obtained from the best preservation method was used to make foods (bread and hopper) and organoleptic properties of it were evaluated against same of ordinary foods using sensory panel with a five point hedonic scale. Results revealed that yeast load or fresh TS was 58×106 CFU/g. The best drying method in preserving viability of yeast was DCA because LI of this treatment (96%) is higher than that of other three treatments. Organoleptic properties of foods prepared from best preservation method are as same as ordinary foods according to Duo trio test.

Keywords: Biological leavening agent, coconut toddy, fermentation, yeast.

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Authors: Karina Ruse, Martins Sabovics, Tatjana Rakcejeva, Lija Dukalska, Ruta Galoburda, Laima Berzina

Abstract:

the research was accomplished on fresh in Latvia wild growing cranberries and cranberry cultivars. The aim of the study was to evaluate effect of pretreatment method and drying conditions on the volatile compounds composition in cranberries. Berries pre-treatment methods were: perforation, halving and steam-blanching. The berries before drying in a cabinet drier were pre-treated using all three methods, in microwave vacuum drier – using a steam-blanching and halving. Volatile compounds in cranberries were analysed using GC-MS of extracts obtained by SPME. During present research 21 various volatile compounds were detected in fresh cranberries: the cultivar 'Steven' - 15, 'Bergman' and 'Early black' – 13, 'Ben Lear' and 'Pilgrim' – 11 and wild cranberries – 14 volatile compounds. In dried cranberries 20 volatile compounds were detected. Mathematical data processing allows drawing a conclusion that there exists the significant influence of cranberry cultivar, pre-treatment method and drying condition on volatile compounds in berries and new volatile compound formation.

Keywords: volatile compounds, cranberries, convective drier, microwave-vacuum drier

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