On the effects of forced air drying on cocoa quality

AbstractObjective:To compare the efficacy of endoscope disinfection using automated and manual systems.Design:Prospective randomized trial.Setting:A 1,000-bed tertiary care referral center.Methods:All endoscopes underwent a three-stage decontamination process including brushing and cleaning with water and detergent, manual or automated disinfection with 2% glutaraldehyde, and 70% alcohol rinse with forced air drying. Cultures were obtained from endoscopes from both groups before and after alcohol rinse and then after overnight storage.Results:Cultures from 8/30 (27%) automated and 11/30 (37%) manually disinfected (P= 0.58) endoscopes grew gram-negative bacteria and/or nontuberculous mycobacteria before the alcohol rinse. After alcohol rinse, 3 (10%) of 30 automated and 8 (27%) of 30 manually disinfected endoscopes remained contaminated (P= 0.28). Manually disinfected endoscopes were contaminated more frequently with coliform bacteria, whereas endoscopes undergoing automated disinfection were more frequently contaminated with nontuberculous mycobacteria, but the differences were not statistically significant. After alcohol rinse and forced air drying, there was no difference in contamination rates between freshly disinfected endoscopes and those stored overnight (7/30 (23%) versus 4/30 (13%), P= 0.50). Colonoscopes and duodenoscopes were contaminated more often than gastroscopes (P=0.00001).Conclusion:The persistent endoscope contamination after manual and automated disinfection indicates the importance of developing more reliable and effective disinfection methods.

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Forced air drying of herbage: effect of drying air conditions

Journal of Agricultural Engineering Research ◽

10.1016/0021-8634(68)90116-9 ◽

1968 ◽

Vol 13 (1) ◽

pp. 19-26 ◽

Cited By ~ 4

Author(s):

R.G. Clark ◽

W.J. Lamond

Keyword(s):

Air Drying ◽

Forced Air

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Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying

Plant Foods for Human Nutrition ◽

10.1007/s11130-005-6839-8 ◽

2005 ◽

Vol 60 (3) ◽

pp. 117-121 ◽

Cited By ~ 47

Author(s):

N. S. Kerkhofs ◽

C. E. Lister ◽

G. P. Savage

Keyword(s):

Air Drying ◽

Antioxidant Content ◽

Tomato Cultivars ◽

Forced Air

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INFLUENCE OF DIFFERENT DRYING TECHNIQUES ON PHYSIOCHEMICAL AND NUTRITIONAL QUALITY OF MAIZE (Zea mays) GRAIN

Innovare Journal of Agricultural Sciences ◽

10.22159/ijags.2021.v9i5.42624 ◽

2021 ◽

pp. 1-4

Author(s):

AMARASEKARA SWGN ◽

FATHIMA JEMZIYA MB ◽

AHAMED RIFATH MR

Keyword(s):

Specific Gravity ◽

Bulk Density ◽

Particle Density ◽

Ash Content ◽

Physical Parameters ◽

Drying Methods ◽

Air Drying ◽

Significant Difference ◽

Drying Techniques ◽

Forced Air

Objectives: This study attempt to investigate the appropriate drying methods for post-harvest storage of maize grains with preserving important quality and physiochemical characteristics. Methods: The maize samples were dried using different drying methods such as field drying, greenhouse drying, solar drying, direct fire drying, hot air drying, and forced air drying. Further, the dried maize grains were analyzed for physical parameters of bulk density, particle density, porosity, specific gravity, shrinkage, and color. The proximate composition of dried maize grains was analyzed for crude protein, fiber, fat content, moisture, and ash content. Results: There were significant differences (p<0.05) observed for bulk density, particle density, porosity, specific gravity, shrinkage, and color between different drying techniques. When considering proximate analysis, protein, moisture, and ash content were shown significant differences (p<0.05) between different drying methods. Whereas, fat and fiber content of samples were not shown a significant difference (p>0.05) for different drying methods. Conclusion: Different drying methods affect the quality and physiochemical properties of maize grains. Among different drying techniques, the forced air oven drying method preserved physiochemical and nutritional properties considerably compared to other drying techniques.

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A comparison of the kinetics of mango drying in open-air, solar, and forced-air dryers

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.55.11020 ◽

2012 ◽

Vol 12 (55) ◽

pp. 6835-6852

Author(s):

DG Mercer ◽

Keyword(s):

Air Temperature ◽

Operating Conditions ◽

Wire Mesh ◽

Solar Drying ◽

Drying Method ◽

Air Drying ◽

Sub Saharan ◽

Forced Air ◽

Air Dryer ◽

Kinetics Of

Mangoes are under-utilized fruits that grow naturally in many sub-Saharan African countries. At the present time most mangoes are sold fresh in local markets. There is little done to preserve them for use during the off-season. Drying is one way in which the economic potential of mangoes could be exploited. This study was undertaken to investigate and compare the kinetics of mango drying using three basic drying methods: open-air drying on wire mesh racks; solar drying in a prototype dryer equipped with solar-powered exhaust fans; and forced-air drying in an Armfield Model UOP8 laboratory-scale tray dryer. Results could then be used to determine appropriate drying techniques for mango processing in sub-Saharan Africa on both local and commercial scales. Of these methods, forced air drying was found to provide the best overall results, based on water removal rates and general control over the drying process. Solar drying, while viewed as a promising technology for application in developing countries, was considerably slower than forced- air drying and is severely restricted by climatic conditions. A similar situation was observed for open-air drying, which was the slowest drying method of the three. Based upon mathematical models developed for each drying method, 11.6 hours was predicted as being required for mangoes in the forced-air dryer to a final moisture content of 10% (wet basis). Sixteen (16) hours and 24 hours of exposure to appropriate drying conditions were predicted as being required for solar drying and open-air drying, respectively. This could take three or four days to achieve under actual operating conditions. These times were supported by experimentally determined values. The impact of air temperature and linear air velocity on the drying kinetics of sliced mangoes were also investigated using the forced-air dryer. A linear velocity of 0.5 m/s was found to be sufficient for satisfactory drying of the mango slices when combined with an air temperature in the range of 50ΕC to 60ΕC. It is recommended that forced-air drying be utilized whenever possible for the drying of mango slices for both food safety and food quality reasons.

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