Product Quality and Drying Characteristics of Intermittent Heat Pump Drying ofGanoderma tsugaeMurrill

Abstract For the purpose to study the effect of ultrasound treatment on heat pump drying, the experiments were conducted on pea seeds at drying temperature of 30, 35 and 40 °C , ultrasound power of 0, 60 and 100 W and frequency of 0, 28 and 40 kHz. The influence of ultrasound and temperature on the drying process was studied by analyzing the drying characteristics of pea seeds. The results demonstrated that increasing the ultrasound power, frequency and drying temperature can improve the drying rate and the Midilli model can describe the drying kinetics of pea seeds well. The effective moisture diffusion coefficient increased with the increase of ultrasound power, frequency and drying temperature, while there was no obvious trend for the change of seed activation energy under different conditions. The seed viability was promoted with the raise of ultrasound power and fell when increasing drying temperature.

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Drying characteristics and quality of lemon slices dried under Coulomb force-assisted heat pump drying

Drying Technology ◽

10.1080/07373937.2020.1718692 ◽

2020 ◽

pp. 1-12

Author(s):

Yong Hong Lee ◽

Siew Kian Chin ◽

Boon Kuan Chung

Keyword(s):

Heat Pump ◽

Coulomb Force ◽

Drying Characteristics ◽

Heat Pump Drying

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Drying characteristics and quality of lemon slices dried undergone Coulomb force assisted heat pump drying

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7294 ◽

2018 ◽

Cited By ~ 1

Author(s):

S. K. Chin ◽

Y. H. Lee ◽

B. K. Chung

Keyword(s):

Vitamin C ◽

Heat Pump ◽

Coulomb Force ◽

Total Phenolic ◽

Drying Rate ◽

Total Energy Consumption ◽

Drying Time ◽

Drying Characteristics ◽

Heat Pump Drying

In this research, a Coulomb force assisted heat pump (CF-HP) dryer was invented for the purpose of improving the drying characteristics and product quality of biomaterials. As compared to heat pump drying alone, the assistance of Coulomb force in heat pump dryer enhanced the drying rates and effective moisture diffusivity of lemon slices up to 26%, which eventually shortened the total drying time to 40%. This saved the total energy consumption of HP drying by 31.5%. High retention of vitamin C and TPC were also found in CF-HP dried slices due to mild drying temperature and fast drying rate. Keywords: Coulomb force; Heat pump drying; Drying rate; Vitamin C; Total Phenolic Content (TPC).

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Heat pump drying of grape pomace: Performance and product quality analysis

Drying Technology ◽

10.1080/07373937.2018.1536983 ◽

2019 ◽

Vol 37 (14) ◽

pp. 1766-1779 ◽

Cited By ~ 12

Author(s):

Mustafa Aktaş ◽

Levent Taşeri ◽

Seyfi Şevik ◽

Mehmet Gülcü ◽

Gamze Uysal Seçkin ◽

...

Keyword(s):

Product Quality ◽

Heat Pump ◽

Grape Pomace ◽

Quality Analysis ◽

Heat Pump Drying

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A review of heat-pump drying (HPD): Part 2 – Applications and performance assessments

Energy Conversion and Management ◽

10.1016/j.enconman.2009.04.037 ◽

2009 ◽

Vol 50 (9) ◽

pp. 2187-2199 ◽

Cited By ~ 52

Author(s):

Neslihan Colak ◽

Arif Hepbasli

Keyword(s):

Heat Pump ◽

Performance Assessments ◽

Heat Pump Drying ◽

And Performance

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

Processes ◽

10.3390/pr9081309 ◽

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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