scholarly journals Drying kinetics and ANN modeling of paneer at low pressure superheated steam

2010 ◽  
Vol 48 (5) ◽  
pp. 577-583 ◽  
Author(s):  
Shivmurti Shrivastav ◽  
B. K. Kumbhar
Keyword(s):  
Superheated Steam ◽  
Low Pressure ◽  
Drying Kinetics ◽  
Ann Modeling

Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Jianbo Liu ◽  
Jing Xue ◽  
Qing Xu ◽  
Yapeng Shi ◽  
Long Wu ◽  
...  
Keyword(s):  
Vitamin C ◽  
Superheated Steam ◽  
Low Pressure ◽  
Quality Attributes ◽  
Drying Kinetics ◽  
Absolute Pressure ◽  
Vacuum Drying ◽  
Superheated Steam Drying ◽  
Four Levels ◽  
White Radish

Abstract In this paper, white radish discs were dried in superheated steam at absolute pressure 95 mbar at four levels of drying temperature from 75 °C to 90 °C. The drying kinetics and various quality attributes of white radish were investigated, compared with the results by vacuum drying. By kinetic modeling of drying processes with Fick’s second law, low pressure superheated steam drying (LPSSD) had slightly lower value of effective moisture diffusivity but higher activation energy than vacuum drying. In comparison with vacuum drying, the rehydration capability of dried samples by LPSSD was better due to porous microstructure. Only 25 % or more the total amount of Vitamin C was preserved after drying to the ultimate moisture content, but it was found that some amount of Vitamin C was taken with the exhaust steam and preserved in the condensate.

Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingcheng Wang ◽  
Qing Xu ◽  
Jianbo Liu ◽  
Shuaishuai Zheng ◽  
Ruifang Wang ◽  
...  
Keyword(s):  
Superheated Steam ◽  
Retention Rate ◽  
Sugar Content ◽  
Low Pressure ◽  
Vacuum Drying ◽  
Drying Time ◽  
Superheated Steam Drying ◽  
Health Demand ◽  
Steam Drying ◽  
Material Temperature

Abstract A method of combining low-pressure superheated steam drying (LPSSD) and vacuum drying (VD) was proposed to improve the dried pineapple quality and increase the drying rate. It was found that the inversion temperature in low-pressure superheated steam drying of pineapple was 85.75 °C in terms of the first falling rate period. The combining drying (LPSSD–VD) reduced the maximum material temperature by 9.5 °C and 0.35 °C, and shortened the drying time by 50 min and 90 min compared with LPSSD and VD at the same drying temperature of 90 °C. The vitamin C retention rate of dried pineapple by LPSSD–VD was 29.33% and 15.94% higher than that of LPSSD and VD, respectively. The color of dried pineapple was also improved. Moreover, the sugar content of dried pineapple can be well controlled to meet the health demand of low sugar and ensure the taste of dried pineapple during LPSSD–VD process.

Clement-Desormes Measurements in Low-Pressure Superheated Steam

1972 ◽  
Vol 94 (3) ◽  
pp. 956-958
Author(s):  
J. H. Potter
Keyword(s):  
Specific Heat ◽  
Superheated Steam ◽  
Low Pressure ◽  
Velocity Of Sound ◽  
Free Expansion ◽  
Specific Heat Ratio

The specific heat ratio γ, was measured in low-pressure superheated steam, using a modified form of the free expansion experiment performed originally by Clement and Desormes. Values for γ are compared to those obtained from velocity of sound experiments, and to those calculated from the equations used in the ASME Steam Tables of 1967.

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