The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach

2016 ◽  
Vol 168 ◽  
pp. 113-118 ◽  
Author(s):  
Takashi Watanabe ◽  
Takahiro Orikasa ◽  
Hiroshi Shono ◽  
Shoji Koide ◽  
Yasumasa Ando ◽  
...  
Keyword(s):  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Heat Pretreatment ◽  
Hot Air

Influence of Drying Rate on Hot Air Drying Processing of Fresh Foods Using Pulsed Electric Field

2020 ◽  
Vol 15 (7) ◽  
pp. 1123-1125 ◽  
Author(s):  
Takahiro Yamada ◽  
Kouya Yamakage ◽  
Katsuyuki Takahashi ◽  
Koichi Takaki ◽  
Takahiro Orikasa ◽  
...  
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Fresh Foods

scholarly journals Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients

2018 ◽  
Author(s):  
Xiaoli Huang ◽  
T. Li ◽  
S.N. Li ◽  
Z.H. Wu ◽  
J. Xue
Keyword(s):  
Moisture Content ◽  
Drying Rate ◽  
Slice Thickness ◽  
Relative Pressure ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Apple Slices ◽  
Apple Slice

In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples,  samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients

Effect of High Pulsed Electric Field Pretreatment on Hot Air Drying Rate of Sea Cucumber

2013 ◽  
Vol 827 ◽  
pp. 400-403 ◽  
Author(s):  
Ya Xiang Bai ◽  
Yu Cai Hu ◽  
Ya Xin Yang
Keyword(s):  
Electric Field ◽  
Sea Cucumber ◽  
Pulse Electric Field ◽  
Quality Parameters ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Aquatic Product ◽  
Pulse Electric

In order to improve the drying rate and to reduce the energy consumption of aquatic product, sea cucumber were treated with high pulse electric field (HPEF) in different frequency, and different voltage. The hot air drying rate of treated sea cucumber was determined and, meanwhile, several quality parameters such as the shrinkage and rehydration rate of samples with pretreatment were determined to compare with those of untreated samples. The results indicated that the hot air drying rate and rehydration rate of sea cucumber can be improved and the shrinkage of sea cucumber can be decreased by HPEF pretreatment, and while HPEF pretreatment was applied for 22.5kV at a frequency of 70Hz, the drying rate could be increased approximately 58%.

scholarly journals Hot air drying characteristics and nutrients of apricot armeniaca vulgaris lam pretreated with Radio Frequency(RF)

2018 ◽  
Author(s):  
X.L. Huang ◽  
M.C. Peng ◽  
J.X. Liu ◽  
Y. Lei ◽  
X.J. Yang ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Rate Period ◽  
Pretreatment Time

Apricot pretreated with RF and then dried with convective hot air at 65℃, 3.0m/s in this research. RF pretreatment time of 20, 30, 40 and 50min were chosen. Results showed that, there is only falling rate period during apricot hot air drying, and the drying rate of apricot is improved significantly; Herdenson and Pabis model is suitable for apricot hot air drying; retentions of flavonoids, polyphenols and Vc in dried apricot were higher than those of fresh apricot; when RF treating time was chosen 30mins, nutrients retentions of Vc, flavonoid and polyphenols were 0.9543mg/100g, 5.4089mg/100g and 7.3382mg/100g, separately.   Keywords: apricot fruit, hot air drying, drying rate, nutrients, radio frequency 

Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

2013 ◽  
Vol 91 (4) ◽  
pp. 310-318 ◽  
Author(s):  
Silvana M. Demarchi ◽  
Natalia A. Quintero Ruiz ◽  
Analía Concellón ◽  
Sergio A. Giner
Keyword(s):  
Antioxidant Capacity ◽  
Effect Of Temperature ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Study of the Effect of High-Pulsed Electric Field Pretreatment on Hot Air Drying Rate of Scallop Muscle

2013 ◽  
Vol 380-384 ◽  
pp. 4184-4187
Author(s):  
Ya Xiang Bai ◽  
Yu Cai Hu ◽  
Ya Xin Yang
Keyword(s):  
Electric Field ◽  
Pulse Electric Field ◽  
Quality Parameters ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Aquatic Product ◽  
High Pulse ◽  
Pulse Electric

To improve the drying rate and to reduce the energy consumption of aquatic product, scallop muscle were treated with high pulse electric field (HPEF) in different frequency, and different voltage. The hot air drying rate of treated scallop muscle was determined, meanwhile, several quality parameters such as the shrinkage and rehydration rate of samples with pretreatment were determined to compare with those of untreated samples. The results indicated that the drying rate of scallop muscle can be improved by HPEF pretreatment without affecting the quality, and 22.5kV for pretreatment voltage and 50Hz for pretreatment frequency is the optimum treated parameters.

Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying

2021 ◽  
Vol 68 ◽  
pp. 102615
Author(s):  
Koya Yamakage ◽  
Takahiro Yamada ◽  
Katsuyuki Takahashi ◽  
Koichi Takaki ◽  
Misaki Komuro ◽  
...  
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pre Treatment

scholarly journals İncirin Sıcak Hava ve Mikrodalga Destekli Köpük Kurutma Yöntemi ile Kurutulması

2019 ◽  
Vol 7 (2) ◽  
pp. 291
Author(s):  
Mehmet Koç ◽  
Feyza Elmas ◽  
Emine Varhan
Keyword(s):  
Diffusion Coefficient ◽  
Effective Diffusion ◽  
Microwave Drying ◽  
Drying Rate ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Rate Period ◽  
Foam Thickness

In this study, the drying process of fig foam was carried out with hot air (60, 70, 80°C) and microwave (100, 300, 600 W) and the effect of drying process parameters and foam thickness on drying kinetics was investigated. The drying process was carried out only falling drying rate period and no constant drying rate period was observed. The drying times of the microwave drying were lower than the drying times of hot air drying due to the volumetric heating in addition to the large evaporation area on the foam surfaces. Drying times were shortened by increasing the temperature and microwave power whereas drying time increased with increasing foam thickness. Experimental drying data were placed in semi-empirical models of the 2. Fick's diffusion equation to determine kinetic parameters. Among them, it was found that Wang and Singh and Logarithmic models were better fitted for microwave and hot air drying respectively. The effective diffusion coefficient values for microwave and hot air drying varied between 9.94×10-10-405.69×10-10, 13.26×10-10-26.65×10-10 m2·s-1, respectively. Effective diffusion coefficient values increased with increasing temperature, microwave power and foam thickness. High thickness supported the diffusion process by convection of heat due to the increase in gaps in the structure. Activation energy which calculated with Arrhenius equation was varied from 2.195-2.379 W·g-1 for microwave drying and 12.952-21.426 kJ·mol-1 for hot air drying.

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