Moisture content of textiles under constant drying conditions

1938 ◽  
Vol 225 (1) ◽  
pp. 97
Keyword(s):  
Moisture Content ◽  
Drying Conditions

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

Effects of Drying Conditions, Final Moisture Content, and Degree of Milling on Rice Flavor

1997 ◽  
Vol 74 (5) ◽  
pp. 566-570 ◽  
Author(s):  
Elaine T. Champagne ◽  
Karen L. Bett ◽  
Bryan T. Vinyard ◽  
Bill D. Webb ◽  
Anna M. McClung ◽  
...  
Keyword(s):  
Moisture Content ◽  
Final Moisture Content ◽  
Degree Of Milling ◽  
Drying Conditions ◽  
Rice Flavor

Effect of pretreatments and temperature on rehydration kinetics of naga chili (Capsicum chinense)

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 38-46
Author(s):  
M.R. Rana ◽  
K.N. Sakib ◽  
M.Z. Islam ◽  
P.C. Das ◽  
R. Ara
Keyword(s):  
Moisture Content ◽  
Ethyl Oleate ◽  
Cost Effective ◽  
Microwave Treatment ◽  
Capsicum Chinense ◽  
Nutrient Quality ◽  
Zero Order Kinetics ◽  
Cost Effective Approach ◽  
C 50 ◽  
Drying Conditions

Naga chili (Capsicum chinense) is rich in capsaicin content that provides a distinctive aroma and strong pungency. Drying with pretreatment is regarded as a cost-effective approach to retain better nutrient quality, whereas rehydration properties consider a quality index to optimize the drying conditions. This study aimed to determine rehydration kinetics and rehydration characteristics of pretreated hot-air dried Naga chili. The pretreatment was consisting of water blanching (90°C for 5 mins), steam blanching (100° C for 1 min), microwave treatment (650 W for 100 s), and dipping into sugar 70°Bx, 0.5% citric acid, 2% ethyl oleate + 3% potassium carbonate, and 2% potassium meta bi-sulfite solution. After drying at 60°C, the rehydration was done at 25°C, 50°C, and 75°C, respectively. The rehydration kinetics were evaluated by fitting the experimental data into empirical kinetic models: Peleg's model, 2nd order, 1st order, and Zero-order kinetics. Among these models, the rehydration behavior was best described by Peleg's model, where the highest R2 (0.9964), lowest χ 2 (0.0001) and RMSE (0.0064) values were obtained. Different rehydration characteristics such as moisture content, equilibrium moisture content, rehydration ratios were also determined. The highest moisture content (8.10 g moisture/g dry sample) was found at higher rehydration temperature (75°C), whereas the lowest moisture content ranges were recorded at 25°C. After moisture contents got equilibrium, the rehydrated samples gain weight to 100.15% at 75°C in comparison to the untreated samples. The rehydration ratios were also getting higher with increasing rehydration temperatures.

Drying of Rough Rice in Oven: An Experimental Study

2015 ◽  
Vol 365 ◽  
pp. 77-81 ◽  
Author(s):  
J.V. Silva ◽  
E.M.A. Pereira ◽  
T.H.F. Andrade ◽  
Antônio Gilson Barbosa de Lima
Keyword(s):  
Experimental Study ◽  
Relative Humidity ◽  
Moisture Content ◽  
Product Quality ◽  
Air Temperature ◽  
Drying Rate ◽  
Rough Rice ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Mechanical Movement

This paper aims to present an experimental study of rough rice (BRSMG CONAI cultivar) drying by using a stationary method. The grain was dried in an oven with air mechanical movement under controlled conditions of velocity, temperature and relative humidity. In order to obtain balanced moisture content, the samples studied were kept at 40 and 70°C. Results of the drying and heating kinetics of the grain during the process are shown and analyzed. It was found that higher drying rate and lower time for drying as higher air temperature (70°C) is used. It can be concluded that the reduction of the moisture content of the grain, is considered very complex and, depending on the method and drying conditions, can substantially provokes breaking and cracks, which reduces final product quality.

Moisture Content and Physical Properties of High-Moisture Agricultural Material Dried by Impinging Stream Dryer

2017 ◽  
Vol 728 ◽  
pp. 347-352
Author(s):  
Chatchai Nimmol ◽  
Thawatchai Kaewkamrop
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Feed Rate ◽  
High Moisture ◽  
Two Stage ◽  
Color Changes ◽  
Multi Stage ◽  
Short Period ◽  
Drying Conditions ◽  
Agricultural Material

The objective of this research was to study the drying of high-moisture agricultural material using an impinging stream dryer with multi-stage drying concept. Okara was used in this study as the test agricultural material. Experiments were performed in one-stage and two-stage drying. The final moisture content of the okara at several drying conditions was examined. The physical properties of dried okara were analyzed in terms of color and rehydration ability. It was found from the experiment that with the use of multi-stage drying concept the moisture content of okara could be significantly reduced within a very short period of time. In terms of physical properties, it was observed that the dried okara was darker, redder and more yellow than the fresh okara. Drying at higher temperatures led to higher color changes values of the dried okara. The effect of okara feed rate on the redness and yellowness was not significant, except for the lightness; drying at lower okara feed rates led to a darker dried okara. An increase in the drying temperature and a decrease in the okara feed rate led to a higher rehydration ability of the okara.

Effect of Drying on Physical Qualities and Sensory Evaluation of Herbal Germinated Brown Rice by Hot Air: Turmeric and Roselle

2013 ◽  
Vol 372 ◽  
pp. 420-423
Author(s):  
Khwanruedi Sangchum ◽  
Yutthana Tirawanichakul ◽  
Supawan Tirawanichakul
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Initial Moisture Content ◽  
Brown Rice ◽  
Ambient Air ◽  
Drying Rate ◽  
Germinated Brown Rice ◽  
Rice Drying ◽  
Drying Conditions ◽  
Cie Lab

The object of this project was to study the effect of drying temperature on physical quality and sensory evaluation of germinated brown rice soaking with tumeric and roselle. The drying was run under the conditions of drying temperatures of 80-100°C and air velocity of 7.3 m/s. Initial moisture content of brown rice samples was of 54-55% dry-basis and was dried until the final moisture content reached to 20-25% dry-basis. After drying, the rice was tempered and then was ventilated by ambient air until its moisture content reached to 14-15% dry-basis. The experiment showed that highest drying rate is incident at 100°C. For physical qualities analysis, the results showed that the drying air temperature does not affect to head rice yield, fissured kernels, chalky grain and color (L*, a*, b* CIE-lab unit) of herbal germinated brown rice. In addition, herbal germinated brown rice drying can maintain low percentage of chalky grain compared to commercial brown rice. The soaking solution was not affect to drying rate. Finally, the sensory evaluation showed that the herbal germinated brown rice dried with all drying conditions was acceptable taste (>5).

Artificial Neural Network Approach for Impingement Drying of Germinated Brown Rice Soaking with Turmeric Solution

2013 ◽  
Vol 372 ◽  
pp. 463-466
Author(s):  
Kiattisak Suntaro ◽  
Khwanruedi Sangchum ◽  
Supawan Tirawanichakul ◽  
Yutthana Tirawanichakul
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Moisture Content ◽  
Brown Rice ◽  
Measured Data ◽  
Drying Kinetics ◽  
Drying Time ◽  
Rice Samples ◽  
Artificial Neural ◽  
Drying Conditions

The objectives of this research are to determine the evolution of moisture transfer for germinated Thai jasmine Khao Dawk Mali 105 (KDML105) brown rice variety using impingement drying by eight commonly empirical drying modeling and artificial neural network (ANN) method. The experiments were carried out with drying temperatures of 80-100°C, initial moisture content of KDML105 rice samples soaking with turmeric solution was of 54-55% dry-basis and the desired final moisture content for each drying conditions was fixed at 14-16% dry-basis. The air flow rate was fixed at 7.0 m/s. The measured data in each drying conditions were simulated for getting drying equation by non-linear regression analysis. The results showed that the rice soaking with herb turmeric solution had no effect to drying kinetics and the simulated data using empirical drying equation of Henderson model had the best fitting to all measured data (R2of 0.9978-0.9995 and RMSE of 0.0001441-0.000414). For applying ANN modeling approach, the drying temperature and drying time were considered as the input variables for the topology of neural network while the moisture ratio was the output layer. The simulation results concluded that the simulated values of the ANN model, which was not concerned with any complicated physical properties of grain rice kernels, could be used for prediction drying kinetics and was relatively high accuracy compared to those predicted results of empirical models. So the ANN method without any complicated properties related of rice samples can approach for good prediction their drying kinetics as well as the complicated drying simulations method.

A Proposed Method for Quantifying Thermal Exposure Incurred during Rough-Rice Drying

2021 ◽  
Vol 64 (2) ◽  
pp. 475-484
Author(s):  
Seth Graham-Acquaah ◽  
Terry J. Siebenmorgen
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Thermal Desorption ◽  
Thermal Exposure ◽  
Drying Process ◽  
Rough Rice ◽  
Thermal Sterilization ◽  
End Use ◽  
Rice Drying ◽  
Drying Conditions

HighlightsDrying conditions affect rice end-use functionality.Thermal exposure incurred by rough rice may differ depending on drying conditions.A framework is proposed for deriving an index that can show how much heat exposure rough rice incurs during drying.Abstract. Heated air is used to dry most rice in the U.S. Thus, commercial rice drying can be considered a thermal process that aims to remove moisture from rough rice until a desired moisture content is reached. Parallels can be drawn between rice drying and thermal sterilization that is targeted at reducing microbial load because moisture content reduction during drying follows similar decay rate kinetics as the reduction in microbial load during thermal sterilization. Given the different combinations of drying air conditions (air temperature and relative humidity), as well as drying and tempering durations, employed in various dryer designs for rice drying and the impact that these conditions have on rice end-use functionality, this study sought to derive a thermal treatment index (drying process values) that is similar to the F0 value concept used in thermal sterilization for quantifying and comparing the thermal exposure incurred by rice during drying under various scenarios. Using data collected from rough-rice drying experiments, a decimal desorption value (Dmv) that represents the duration required to cause a 90% reduction in moisture ratio during drying at a specified temperature was determined, from which a thermal desorption constant (Zmv) that represents the increase in temperature necessary to cause a 90% reduction in Dmv during drying was established. Subsequently, a thermal desorption value (Fmv) was derived to express the duration that a rice lot would have been heat treated at a reference temperature during drying to produce an equivalent effect on moisture content as that produced by the actual drying process. Keywords: End use, Moisture content, Peak viscosity, Postharvest, Relative humidity, Rice, Temperature.

scholarly journals Efeito da secagem nas propriedades físicas dos grãos de feijão adzuki

2016 ◽  
Vol 37 (6) ◽  
pp. 3871
Author(s):  
Udenys Cabral Mendes ◽  
Osvaldo Resende ◽  
Juliana Rodrigues Donadon ◽  
Dieimisson Paulo Almeida ◽  
Anísio Correa da Rocha ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Surface Area ◽  
Volume Ratio ◽  
Adzuki Bean ◽  
Projected Area ◽  
Air Ventilation ◽  
Length Width ◽  
Forced Air ◽  
Drying Conditions

The goal of the present study was to assess the effect of drying on the physical properties of adzuki bean (Vigna angularis Willd.). Adzuki beans with moisture content of 47.9% were dried in a oven with forced air ventilation at temperatures of 40, 60 and 80 °C and relative humidity of 18.5, 8.6, and 3.8%, respectively, until the moisture content reached 12.9%. We used 15 adzuki beans individualised in aluminium capsules. The orthogonal axes of the beans (length, width, and thickness) were measured at intervals of five percentage points during the reduction of moisture content. The parameters determined were: sphericity; circularity; volume of beans; volumetric contraction index; volume contraction percentage; surface area; projected area; and surface-volume ratio. The drying conditions altered the physical properties of adzuki bean. As a result of moisture content reduction, there was increased sphericity and surface-volume ratio, and decreased volume, unitary volumetric contraction, surface area, and projected area. Circularity was not influenced by the drying temperatures within the range of moisture content analysed.

Effect of Formulations and Spray Drying Process Conditions on Physical Properties of Resveratrol Spray-Dried Emulsions

2019 ◽  
Vol 819 ◽  
pp. 246-251
Author(s):  
Pontip Benjasirimongkol ◽  
Suchada Piriyaprasarth ◽  
Pornsak Sriamornsak
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Physical Properties ◽  
Spray Drying ◽  
Feed Rate ◽  
Water Soluble ◽  
Process Conditions ◽  
Box Behnken Design ◽  
Drying Conditions ◽  
Spray Dried

Spray-dried emulsion is one of the useful strategies to enhance dissolution properties of poorly water-soluble drug for example resveratrol. Physical properties i.e. particle size and moisture content of spray-dried emulsions could affect their quality attributes. In this study, Box-Behnken design was performed in order to determine effect of formulation and spray drying condition parameters i.e. feed rate on responses including particle size and moisture content of resveratrol spray-dried emulsions. The spray-dried emulsions were prepared by varying content of low-methoxyl pectin (LMP) and caprylic/capric glycerides (CCG) and sprayed at different feed rate. Box-Behnken design results reveled that the particle size of spray-dried emulsions was significantly influenced by the content of LMP, interactions between LMP and CCG, interactions between LMP and feed rate. LMP content showed positive relationships with the particle size. The content of CCG had negative significantly effect on moisture content of the spray-dried emulsion. Mathematical models describing the relationships between studied parameters and responses provided good predictability. Based on model, the optimal formulation was prepared using 2.6% w/w of LMP, 9% w/w of CCG, and feed rate of 6.8 mL/min and the small particle size (~5.9 μm) and low moisture content (~5.6%) were obtained. The spray-dried emulsions were successfully prepared with satisfy quality. The Box-Behnken design would be an effective tool to elucidate influence of formulation and spray drying conditions on particle size and moisture content of the spray-dried emulsions. Further, the design aided in developing and optimizing the spray-dried emulsions with specified quality.

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