scholarly journals Effects of low temperature drying processing on longan fruit

2018 ◽  
Vol 192 ◽  
pp. 03024
Author(s):  
Thadchapong Pongsuttiyakorn ◽  
Pachareeporn trusphimai ◽  
Pitikhate Sooraksa ◽  
Pimpen Pornchaloempong
Keyword(s):  
Drying Rate ◽  
Suitable Model ◽  
Moisture Removal ◽  
Browning Index ◽  
Air Temperatures ◽  
Constant Rate ◽  
Drying Techniques ◽  
Rate Period ◽  
Low Temperature Drying

In this study, the single-stage drying in tray dryer at air temperatures of 40, 50, 60, 70 and 80°C is modelled and investigated. The longan fruits, E-dor variety, are peeled and seeded before testing. The drying rate is significantly influenced by the drying techniques and temperatures. Drying rats are initialized adjustment constant rate periods at 60 70 and 80°C. The rate of moisture removal is rapidly changed drastically during the falling rate period. The Midilli model with high R2 and low χ2 and RMSE is the most suitable model for predictability of longan drying. Variation rates of quality of the water activity, the shrinkage, and the browning index are also reported.

scholarly journals Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
P. T. Akonor ◽  
H. Ofori ◽  
N. T. Dziedzoave ◽  
N. K. Kortei
Keyword(s):  
Ash Content ◽  
Moisture Loss ◽  
Drying Methods ◽  
Moisture Removal ◽  
Solar Drying ◽  
Nutritional Properties ◽  
Drying Characteristics ◽  
Red Color ◽  
Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

scholarly journals Perbandingan Model Characteristic Drying Rate Curve dan Reaction Engineering Approach Berdasarkan Hasil Eksperimen Pengeringan Mango Tissues

2019 ◽  
Vol 1 (2) ◽  
pp. 69-76
Author(s):  
Johannes Martua Hutagalung
Keyword(s):  
Mean Square Error ◽  
Reaction Engineering ◽  
Rate Curve ◽  
Drying Rate ◽  
Mean Square ◽  
Engineering Approach ◽  
Constant Rate ◽  
Rate Period ◽  
Model Characteristic

Proses pengeringan dapat dimodelkan secara umum menjadi dua model matematika, model empirikal dan mekanistik. CDRC (Characteristic Drying Rate Curve) and REA (Reaction Engineering Approach) adalah salah satu model mekanistik untuk mencari kondisi fisis di semua bagian, yang tidak bisa dilakukan oleh model empirikal. Hasil yang diperoleh dengan cara simulasi menunjukkan profil temperatur dan kadar air pada jaringan mangga yang telah divalidasi berdasarkan literatur. Mean square error dan nilai variasinya menunjukkan kemiripan antara kadar air dan temperatur. Data eksperimen untuk REA menggunakan temperatur pengeringan 338K dan nilai Y pada 0,0134kg H2O/kg udara kering. CDRC dibagi menjadi dua pendekatan model, Constant Rate Period (CRP) dan Falling Rate Period (FRP) pada temperatur 338K. Penentuan energi aktivasi relatif diperoleh sebagai jumlah kadar air yang hilang, pada temperatur 328K. Hasil yang ditunjukkan model CDRC dan REA relatif sama, dimana CDRC lebih mendekati data eksperimen. Pada kurva pengeringan, kadar air jaringan mangga menurun secara eksponensial sedangkan temperatur jaringan mangga menaik secara eksponensial.

scholarly journals Ginger (Zingiber officinale) powder from low temperature drying technique

2021 ◽  
Vol 56 (2) ◽  
pp. 133-140
Author(s):  
AK Sarker ◽  
M Rashid ◽  
DC Roy ◽  
M Musarrat ◽  
UH Bithi
Keyword(s):  
Low Temperature ◽  
Sensory Quality ◽  
Ascorbic Acid Content ◽  
Zingiber Officinale ◽  
Saponin Content ◽  
Sensory Score ◽  
Drying Techniques ◽  
Ginger Powder ◽  
Low Temperature Drying

Ginger powder was prepared using different low temperature drying techniques and their nutritional, phytochemicals, functional and sensory quality were investigated. Moisture content was significantly (p<0.05) higher (7.16±0.04%) in shade dried powder and lowest in oven dried powder. Protein, fat and fiber contents varied with drying techniques ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 to 1.39±0.25% and 3.86±0.13 to 5.11±0.06% respectively. Highest alkaloid content was found in mechanical dried powder (4.44±0.04%), while highest flavonoid content was found in oven dried ginger powder (4.67±0.07%) and maximum saponin content was recorded in shade dried powder (2.67±0.10%). Highest ascorbic acid content (3.53±0.08 mg/100g) was found in shade dried powder and lowest was recorded in oven dried ginger powder (3.53±0.08 mg/100g). Sun drying technique exhibited better nutritional and sensory quality. The sensory score demonstrated that acceptance of all dried ginger powder was in the range of liked very much to liked moderately by the panelist. Low temperature drying techniques have positive significance on retaining phytochemicals and sensory quality of processed ginger. Bangladesh J. Sci. Ind. Res.56(2), 133-140, 2021

Study of the Drying Rate and Colour Kinetics during Stepwise Air-Drying of Apricot Halves

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
G. Xanthopoulos ◽  
A. Athanasiou ◽  
A. Sempou ◽  
D. Lentzou ◽  
Ch. Templalexis ◽  
...  
Keyword(s):  
Temperature Profile ◽  
Drying Rate ◽  
Temperature Profiles ◽  
Air Drying ◽  
Browning Index ◽  
Colour Kinetics ◽  
Levenberg Marquardt ◽  
Rate Period ◽  
Step Down ◽  
Kinetics Of

AbstractThe drying rate and colour kinetics of apricot halves were studied during stepwise air-drying compared to continuous drying. The tested stepwise temperature profiles exhibited two successive falling rate periods, which differed from the drying rate period of the constant drying temperature profile. Three chromatic indices, namely browning index, chroma and hue were analysed. The analysis showed that treatment with ascorbic acid was more effective during the step up temperature profile, whilst its antioxidant activity was lost during the step down temperature profile due to the initially used high drying temperatures. The chromatic indices were described by a modified kinetic model, the parameters of which were estimated by the Levenberg–Marquardt optimization algorithm and in all cases was derived R2adj≥ 0.88 and MRD < 4.88%.

scholarly journals Drying and quality performance of dragon blood’s resin (Daemonorops sp.) exposed to solar and oven drying

2021 ◽  
Vol 914 (1) ◽  
pp. 012058
Author(s):  
G Pasaribu ◽  
K Yuniarti ◽  
T K Waluyo ◽  
E Basri ◽  
L Efiyanti
Keyword(s):  
Color Change ◽  
Quality Parameters ◽  
Drying Rate ◽  
Solar Drying ◽  
Drying Process ◽  
Quality Performance ◽  
Oven Drying ◽  
Drying Techniques ◽  
Drying Quality

Abstract Dragon blood’s resin is obtained by extracting the dragon blood’s fruit with organic or non-organic solvents. Following extraction, drying process is usually carried out to dry the wet resin. The drying techniques used is assumed to affect not only the drying performance but also the quality of the dragon blood’s resin, in particular its active ingredient content (dracorhodin). The purpose of this study was to measure and compare the effect of solar and oven drying on the drying performance and quality of dragon blood’s resin. The oven temperature used was 60°C. Both drying techniques were executed until the resin dried which was indicated by color change and its easiness to rupture. The results showed that solar drying of dragon blood required shorter time (210 minutes) with higher drying rate (0.25%/minute) than the oven drying process which need 250 minutes to finish with a drying rate of 0.14%/minute. Except the ash content of solar dried resin, other post-drying quality parameters of dragon blood resin from both drying techniques have met the Indonesia standard for trading purpose (SNI 8663:2018). Further statistical analysis confirmed that the drying techniques applied significantly affected the drying rate and post-drying quality values of dragon blood’s resin.

scholarly journals Determining of moisture diffusivity and activation energy in drying of apricots

2009 ◽  
Vol 55 (No. 3) ◽  
pp. 114-120 ◽  
Author(s):  
E. Mirzaee ◽  
S. Rafiee ◽  
A. Keyhani ◽  
Z. Emam-Djomeh
Keyword(s):  
Activation Energy ◽  
Moisture Diffusivity ◽  
Second Law ◽  
Drying Rate ◽  
Air Velocity ◽  
Air Temperatures ◽  
Rate Period ◽  
Drying Curves

In this study, Fick’s second law was used as a major equation to calculate the moisture diffusivity for apricot fruit with some simplification. Drying experiments were carried out at the air temperatures of 40, 50, 60, 70, and 80°C and the drying air velocity of 1, 1.5 and 2 m/s. The experimental drying curves showed only a falling drying rate period. The calculated value of the moisture diffusivity varied from 1.7 × 10<sup>–10</sup> to 1.15 × 10<sup>–9</sup> m<sup>2</sup>/s for apricot fruit, and the value of activation energy ranged from 29.35 to 33.78 kJ/mol at different velocities of air.

scholarly journals Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

2005 ◽  
Vol 17 (2) ◽  
pp. 199-205 ◽  
Author(s):  
Sttela Dellyzete Veiga Franco da Rosa ◽  
Delacyr da Silva Brandão Júnior ◽  
Édila Vilela de Resende Von Pinho ◽  
André Delly Veiga ◽  
Luiz Hildebrando de Castro e Silva
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Removal Rate ◽  
Coffea Canephora ◽  
Development Stage ◽  
Seed Vigor ◽  
Drying Rate ◽  
Physiological Quality ◽  
Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water content.

scholarly journals Fluid-dynamic behavior of flaxseed fluidized and spouted bed

2017 ◽  
Vol 47 (10) ◽  
Author(s):  
Elza Brandão Santana ◽  
Maria da Conceição da Costa Valente ◽  
Lorena Gomes Corumbá ◽  
Elisangela Lima Andrade ◽  
Cristiane Maria Leal Costa ◽  
...  
Keyword(s):  
Fluidized Bed ◽  
Dynamic Behavior ◽  
Seed Treatment ◽  
Fluid Dynamic ◽  
Seed Processing ◽  
Linum Usitatissimum L ◽  
Air Temperatures ◽  
Physiological Properties ◽  
Physiological Quality

ABSTRACT: Processing of particles in a moving bed, such as a fluidized bed or a spouting bed, is commonly used in the operations of drying, coating, and granulation of particulate systems. This process has applications in the chemical, pharmaceutical and, presently, agronomical industries, especially for seed treatment/coating. This research aimed to analyze the fluid-dynamic behavior of fluidized and spouting beds with different air temperatures and loads of flaxseeds (Linum usitatissimum L.), with estimates of the fluid-dynamic parameters correlated to each process. The parameters were compared with the values obtained from classical correlations in the literature, with indications of associated percentages of deviation. Influence of fluid dynamics on the physiological quality of seeds was assessed by germination tests and the germination speed index. An analysis of the results indicated that seed processing was adequate for processing in dynamically active beds; however, temperatures above 50ºC in both beds caused significant reductions in the physiological quality of the seeds. Processing in a fluidized bed presented a smaller reduction of the physiological properties of the flaxseed.

scholarly journals Comparative studies of some white wine cultivars in the sub-region of Belgrade and Nis

2004 ◽  
Vol 49 (1) ◽  
pp. 49-57
Author(s):  
Branislava Sivcev ◽  
Dragoslav Cvetkovic ◽  
Nevena Petrovic ◽  
Ivana Popadic
Keyword(s):  
Total Yield ◽  
Grape Juice ◽  
Experimental Period ◽  
White Wine ◽  
High Yield ◽  
Great Success ◽  
Air Temperatures ◽  
Grape Quality ◽  
Climatic Characteristics

In two wine-growing areas with different climatic characteristics 12 cultivars intended for the production of white wines were studied. The climatic characteristics include: mean annual air temperatures, mean vegetation air temperatures, heliothermal coefficient, hydrothermal coefficient and active temperatures sum from the moment of the growth of shoots to their full maturity for each studied cultivar. Elements of buds fruitfulness (6 features in total), yield, cluster mass, sugar quantity and grape quality were observed in both localities. In the vineyards of Grocka and Kutina high yielding varieties Ugni blanc and Dimyat can be grown with great success. Italian Riezling produced higher yields and better quality of unfermented grape juice in the vineyards of Grocka in comparison with the vineyards of Kutina. Pinot blanc in both localities was characterized by high yield, but the quality of unfermented grape juice was better in the vineyards of Grocka. Variety Rkaciteli produced high yield and good quality of unfermented grape juice in the experimental period in the vineyards of Kutina.

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