Chlorophyll Retention and Drying Characteristics of Ivy Gourd Leaf (Coccinia grandisVoigt) Using Tray and Heat Pump–Assisted Dehumidified Air Drying

2010 ◽  
Vol 28 (6) ◽  
pp. 786-797 ◽  
Author(s):  
Yuparat Potisate ◽  
Singhanat Phoungchandang
Keyword(s):  
Heat Pump ◽  
Air Drying ◽  
Drying Characteristics ◽  
Dehumidified Air Drying ◽  
Chlorophyll Retention ◽  
Ivy Gourd

Carrageenan drying with dehumidified air: drying characteristics and product quality

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Mohamad Djaeni ◽  
Setia Budi Sasongko ◽  
Aji Prasetyaningrum ◽  
Xin Jin ◽  
Anton J. van Boxtel
Keyword(s):  
Product Quality ◽  
Dimensional Model ◽  
Air Velocity ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Operational Conditions ◽  
Operational Temperature ◽  
Dehumidified Air Drying ◽  
Carrageenan Quality

Abstract Applying dehumidified air is considered as an option to retain quality in carrageenan drying. This work concerns the effects of operational temperature, air velocity, and carrageenan thickness on the progress of drying and product quality when using dehumidified air. Final product quality and progress of drying were measured by experiments, and a two dimensional model was developed to analyze progress of drying for the different operational conditions. The experimental and modeling results showed that air dehumidification with zeolite reduces the drying time the most at low temperatures. Under these conditions the carrageenan qualities whiteness and gel strength are the least affected by the exposure to the drying temperature. The drying time is the shortest at 120°C, but at this temperature the carrageenan quality degrades the most and is not be improved by air dehumidification. Moreover, the quality is improved by increasing the air velocity and by drying thin carrageenan sheets.

Changes during storage of driedMoringa oleiferaleaves prepared by heat pump-assisted dehumidified air drying

2015 ◽  
Vol 50 (5) ◽  
pp. 1224-1233 ◽  
Author(s):  
Yuparat Potisate ◽  
William L. Kerr ◽  
Singhanat Phoungchandang
Keyword(s):  
Heat Pump ◽  
Air Drying ◽  
Dehumidified Air Drying

scholarly journals Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo
Keyword(s):  
Heat Pump ◽  
Freeze Drying ◽  
Oil Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Starch Gelatinization ◽  
Hot Air ◽  
Heat Pump Drying ◽  
Pre Treatment ◽  
Noodle Quality

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

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