Optimization of Intensification of Freeze-Drying Rate of Banana: Combined Applications of IR Radiation and Cryogenic Freezing

2012 ◽  
Vol 48 (2) ◽  
pp. 346-358 ◽  
Author(s):  
M. Bera ◽  
R. Chakraborty ◽  
P. Bhattacharya
Keyword(s):  
Freeze Drying ◽  
Drying Rate ◽  
Ir Radiation

scholarly journals Effect of Infrared Radiation (IR) Pre-Treatment on the Freeze-Drying of Sea Cucumber

2019 ◽  
Vol 8 (12) ◽  
pp. 475-478
Keyword(s):  
Infrared Radiation ◽  
Sea Cucumber ◽  
Freeze Drying ◽  
Short Wave ◽  
Drying Rate ◽  
Ir Radiation ◽  
Sea Cucumbers ◽  
Pre Treatment ◽  
Quality Of Products

The effects of infrared radiation (IR) pre-treatment on the freeze-drying (FD) procedure and quality of products were investigated in this study. Fresh sea cucumbers were treated by using IR radiation at 5000 W/m2 or 10 000 W/m2 before FD procedure. And then 10 000W/ m2 was chosen to combine with FD to study drying rate during freeze-drying, and moisture, ash, protein, polysaccharide and saponin of fresh sea cucumber, FD sea cucumber, and FD sea cucumber assisted with IR were determined respectively. Results showed that the use of infrared short-wave rays could reduce the drying period and have no effect on the quality of the sea cucumber sample.

Study on a Combination Drying Technique of Shrimp

2012 ◽  
Vol 260-261 ◽  
pp. 804-807
Author(s):  
Ya Xiang Bai ◽  
Yu Cai Hu ◽  
Qiang Huang
Keyword(s):  
Freeze Drying ◽  
Sensory Properties ◽  
Drying Rate ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Air Drying ◽  
Combined Process ◽  
Highly Efficient ◽  
Sensory Qualities

In order to develop a highly efficient drying technique for shrimp, a combination of air drying (AD) and vacuum freeze drying (FD) is examined. The drying rate of combination drying, the shrinkage, rehydration ratio, and sensory properties, such as the color and trimness, of the dried product in the AD–FD method are measured. Compared with FD, the combined process consumes less drying time, compared with AD drying alone. Also the product processed by combined drying displays lower shrinkage, higher rehydration rate and better sensory qualities.

scholarly journals Freeze-Drying of Sweet Peppers

1969 ◽  
Vol 54 (1) ◽  
pp. 133-148
Author(s):  
M. A. González ◽  
E. Díaz Negrón ◽  
H. Cancel ◽  
A. C. Rivera
Keyword(s):  
Shelf Life ◽  
Freeze Drying ◽  
Drying Rate ◽  
Microbial Count ◽  
Drying Time ◽  
Hot Air ◽  
Freeze Dried ◽  
And Storage ◽  
Index Of Quality ◽  
Platen Temperature

Studies were conducted to dehydrate garden sweet peppers by means of hot-air and freeze-drying. Sweet peppers have tough, leathery skins which makes escape of moisture difficult and prolongs drying time. Our data indicates that dehydration of half-cut or slitted fruit is accomplished either by conventional hot-air or by freeze-drying in reasonably shorter periods of time than whole fruit. Change in color or shape was not observed in sweet peppers during freezedrying. Great deterioration in the green color was observed in the samples dehydrated with hot-air at 165° F. The shelf-life of the freeze-dried product is superior to that of the conventionally hot-air dried product. For freeze-drying the sweet peppers within a reasonable period of time, and to obtain a product with shape and color similar to the fresh fruit, a platen temperature of 180° F. should be used during 2 hours and then reduced to 150° F. during the rest of the drying period. Heat treatment to inactivate microbial activity of sweet peppers prior to freeze-drying greatly reduces the microbial count and does not affect the drying rate, quality and shelf-life of the end product. Deterioration of sweet peppers during drying and storage is characterized by development of off-flavor and color. Because the measurement of off-flavor is difficult in a mild pungent fruit such as sweet peppers, these studies indicate that measurement of changes in color can be used as an index of quality.

scholarly journals Drying rate and shrinkage effect interaction during freeze drying in an adsorbent medium.

1996 ◽  
Vol 29 (2) ◽  
pp. 242-250 ◽  
Author(s):  
José I. <!--Jose--> Lombraña <!--Lombrana--> ◽  
María C. <!--Maria--> Villarán <!--Villaran-->
Keyword(s):  
Freeze Drying ◽  
Drying Rate ◽  
Shrinkage Effect

scholarly journals Distribution of Vapor Pressure in the Vacuum Freeze-Drying Equipment

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Shiwei Zhang ◽  
Jun Liu
Keyword(s):  
Vapor Pressure ◽  
Process Parameters ◽  
Freeze Drying ◽  
Drying Rate ◽  
Vapor Flow ◽  
Analysis Method ◽  
Affecting Factors ◽  
Drying Process ◽  
The Difference ◽  
Different Parts

In the big vacuum freeze-drying equipment, the drying rate of materials is uneven at different positions. This phenomenon can be explained by the uneven distribution of vapor pressure in chamber during the freeze-drying process. In this paper, a mathematical model is developed to describe the vapor flow in the passageways either between material plates and in the channel between plate groups. The distribution of vapor pressure along flow passageway is given. Two characteristic factors of passageways are defined to express the effects of structural and process parameters on vapor pressure distribution. The affecting factors and their actions are quantitatively discussed in detail. Two examples are calculated and analyzed. The analysis method and the conclusions are useful to estimate the difference of material drying rate at different parts in equipment and to direct the choice of structural and process parameters.

scholarly journals The using Infrared Radiation on the Freeze-Drying of Cherry

2020 ◽  
Vol 9 (2) ◽  
pp. 1628-1630
Keyword(s):  
Energy Consumption ◽  
Infrared Radiation ◽  
Freeze Drying ◽  
Experimental Studies ◽  
Quality Characteristics ◽  
Drying Rate ◽  
Drying Time ◽  
Reduce Energy Consumption ◽  
Pre Treatment ◽  
Freeze Dryer

In this work experimentally investigated the drying rate of Cherry on the freeze-dryer (FD) and FD with infrared pretreatment (IR), and compared the quality characteristics of the cherry after rehydration. Results of experimental studies was determined that, the use of IR pre-treatment on the FD was much more effective. The use of IR waves showed that the drying time of cherries with IR pre-treatment is shorter than without pre-treatment. Especially, the application of IR pretreatment before freeze-drying, allows you to get quality products, and provides to reduce energy consumption by 15-17%.

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