Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits

2018 ◽  
Vol 37 (8) ◽  
pp. 1028-1043 ◽  
Author(s):  
Wafa Hajji ◽  
Hela Gliguem ◽  
Sihem Bellagha ◽  
Karim Allaf
Keyword(s):  
Pressure Drop ◽  
Moisture Content ◽  
Initial Moisture Content ◽  
Quality Attributes ◽  
Freezing Rate ◽  
Instant Controlled Pressure Drop

scholarly journals Impact of Instant Controlled Pressure Drop (DIC) Treatment on Drying Kinetics and Caffeine Extraction from Green Coffee Beans

2012 ◽  
Vol 1 (1) ◽  
pp. 24 ◽  
Author(s):  
I. Kamal ◽  
A. Gelicus ◽  
K. Allaf
Keyword(s):  
Pressure Drop ◽  
Initial Moisture Content ◽  
Effective Diffusivity ◽  
Steam Pressure ◽  
Raw Material ◽  
Saturated Steam ◽  
Drying Time ◽  
Hot Air ◽  
Instant Controlled Pressure Drop ◽  
The Impact

<p>The present work is directed towards the impacts of Détente InstantanéeContrôléeDIC (French, for instant controlled pressure-drop) in terms of decaffeination and drying of Ethiopian green coffee beans (GCBs).DICconsisted in subjecting the product to a high-pressure saturated steam during some seconds and ended with an abrupt pressure drop towards a vacuum. A conventional aqueous extraction and a hot air-drying took place after DIC treatment. Inthis study, Response Surface Method (RSM) was used withDIC saturated steam pressure P, thermal treatment time t, and initial moisture content W asthe independent variables. Both direct DICextract recovered from the vacuum tank and the aqueous extracts wereanalyzed and quantified using the reversed phase-HPLC. With decaffeination ratiosas dependent variables, P and Wwere the most significant operating parameters; whilet was much weaker.Total decaffeination ratio could reach 99.5% after DIC treatment at specificconditions of W=11.00% db, P=0.1 MPa, and t=35swhile it was only 58% when achieved with untreated raw material.</p> The effective diffusivity  and the starting accessibility  were calculated from the diffusion/surface interaction kinetic model of hotair drying after DIC treatment. They dramatically increased with P and t while W had a weak impact.Thus, at the optimized DICconditions, and  increased from 0.33 to 12.60 10<sup>-10</sup>m² s<sup>-1</sup>and from 0.75 to 11.53 g/100 g db, respectively. Drying time needed to reach 5% db became 60 min instead of 528 min for untreated raw material. <p>RSM analysis showed that the DIC saturated steam pressure P and the initial moisture content W were the most significant variables both affecting the decaffeination ratio; the impact of the total thermal processing time t was much weaker. Total decaffeination ratio could reach 99.5% after DIC treatment at specific conditions of W=11.00% db, P=0.1 MPa, and t=35 s while it was only 58% when achieved with untreated raw material.</p> <p>Using diffusion/surface interaction model of hot-air drying kinetics just after DIC treatment, we could observe that DIC expansion dramatically improved the drying kinetic parameters, with P and t as the most significant DIC operating parameters while the impact of W was much weaker. Thus, the optimized DIC treatment allowed the effective diffusivity  and the starting accessibility to increase from 0.33 10<sup>-10</sup> m² s<sup>-1</sup> and 0.75 g/100 g db to 12.60 10<sup>-10</sup> m² s<sup>-1</sup> and 11.53 g/100 g db, respectively. Drying time needed to reach 5% db became 60 min instead of 528 min for untreated raw material.</p>

scholarly journals A Capillary Press, a Smoking Machine for the Collection of Native Smoke Condensate. 3rd Report: An Automatic Smoking Machine Equipped with a Supplementary Appliance for Free and Restricted Smoking / Die Kapillarpresse, eine Rauchmaschine zur Gewinnung von nativem Rauchkondensat. 3. Mitteilung: Die automatische Kapillarpresse mit einem Rauchkopf für offenes oder geschlossenes Abrauchen

1966 ◽  
Vol 3 (5) ◽  
Author(s):  
F. Seehofer ◽  
D. Hanßen
Keyword(s):  
Pressure Drop ◽  
Moisture Content ◽  
Indirect Method ◽  
Initial Moisture Content ◽  
Mainstream Smoke ◽  
Retention Efficiency ◽  
Increased Retention

AbstractA supplementary appliance for free and restricted smoking has been developed for the ''capillary press'' smoking machine. The principle of the instrument is also applicable to the automatic smoking machine for rapid series analyses (BAT). The device permitted to examine to what extent smoke yields obtained by free and restricted smoking vary as a function of initial moisture content, puff order, butt length, and the pressure drop of the filter. The yields produced by "capillary press" free smoking of cigarettes whose initial moisture content was 12 % were found to exceed the corresponding yields obtained by restrictive smoking of the same cigarettes by the following proportions; phenols: up to 38 %, nicotine: up to 32 %, mainstream smoke condensate: up to 17 %, and benzo[a]pyrene: up to 13 %. The differences in smoke yields decreased continuously with augmenting initial moisture content (5 to 20 %). Extreme increase of pressure drop (for example by means of filters) resulted in almost complete compensation of the effect of free smoking. Increased retention efficiency of the filter (measured by the indirect method) was simulated.

scholarly journals Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Jianyong Yi ◽  
Chunhui Hou ◽  
Jinfeng Bi ◽  
Yuanyuan Zhao ◽  
Jian Peng ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Moisture Content ◽  
Response Surface ◽  
Freeze Drying ◽  
Equilibrium Temperature ◽  
Potato Chips ◽  
Freeze Dried ◽  
High Production Cost ◽  
Quality Of Products ◽  
Instant Controlled Pressure Drop

Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and texture properties of restructured carrot-potato chips were investigated. The results showed that the graphical optimal ranges of FD-DIC drying process were as follows: the amount of carrot was 46–54% w/w, the moisture content of the partially dried product before DIC treatment was 0.20–0.35 g/g, and the equilibrium temperature of DIC was 85–95°C. Furthermore, the numerical optimization suggested that conditions were 47.43% w/w, 0.29 g/g, and 90.57°C, respectively. It could be concluded that the combined drying method of FD-DIC provided the restructured carrot-potato chips with higher quality, as compared to the freeze-dried chips. Considering the relatively high production cost of FD, this novel FD-DIC could be an alternative method for obtaining desirable restructured fruit and vegetable chips.

High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization

2013 ◽  
Vol 10 (1) ◽  
pp. 191-201
Author(s):  
Chandrakant Ramesh Yewale ◽  
Pallab Kumar Chattopadhyay
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Process Parameters ◽  
Initial Moisture Content ◽  
Quality Attributes ◽  
Expansion Ratio ◽  
Final Moisture Content ◽  
Roasted Peanut ◽  
High Temperature Short Time ◽  
Short Time

Abstract Tapioca contains very high starch content and therefore could be used to obtain a good quality puffed product. Tapioca powder added with roasted peanut to give nutty flavor and taste was used to develop ready-to-eat (RTE) snack utilizing high temperature short time (HTST) air puffing process with center composite rotatable design (CCRD). The effects of process parameters viz., puffing temperature (200–260 °C), puffing time (30–90 s), and raw material parameters viz., initial moisture content (30–40%) and roasted peanut proportion (10–20%) on quality attributes such as final moisture content, expansion ratio, color (L value, a value), and crispness of the products were investigated and optimized using response surface methodology (RSM). The optimum quality attributes of the product in terms of final moisture content (4.7%db), expansion ratio (1.67), L value (70.96), a value (1.83), and crispness (12.1) were obtained with 20% added peanut, 35% initial moisture content, 245 °C puffing temperature and 60 s puffing time. The sensory evaluation of the optimally processed snack added with spices to enhance taste, showed the product to be crisp and highly acceptable.

scholarly journals Effect of Blanching and Drying Temperatures on Various Physico-chemical Characteristics of Green Beans

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Neelofar Manzoor ◽  
Aamir H Dar ◽  
Shafat Khan ◽  
Hilal R Hakeem ◽  
Hilal A Makroo
Keyword(s):  
Moisture Content ◽  
Chlorophyll Content ◽  
Initial Moisture Content ◽  
Quality Attributes ◽  
Packaging Material ◽  
Green Bean ◽  
Green Beans ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Temperature

Fresh green bean samples (un-blanched and blanched) were dried at 50, 60 and 70 °C, followed by studying the effect of blanching treatment and drying temperature in various characteristics and storage study in HDPE and LDPE packaging material. The blanched dried green bean samples showed lower ash content but higher rehydration ratio, chlorophyll content and carbohydrate content than un-blanched dried green bean samples. No significant change in moisture, protein, fat and fibre content was observed after blanching. The green beans were dried up to the moisture content of 14±0.5 from an initial moisture content of > 90 %. The increase in the drying temperature reduced the drying time. Blanching treatment enhanced the drying rate, the kinetics parameter showed that the value of ‘k’ ranged from 0.008-0.013 and 0.009-0.015 /min in un-blanched and blanched samples respectively. The drying temperature caused decrease in color parameters, chlorophyll content, however RR was observed to increase with the drying temperature. The moisture, chlorophyll content, color values (L* a* b*) and rehydration ratio was observed to decrease with the storage. The better desirable quality attributes of green beans were retained in HDPE as compared to LDPE. In conclusion it was suggested that drying temperature effects the quality attributes of the green beans and also the packaging material also influence the storage stability of the dried green beans.

Examination of Tobacco Hygroscopicity / Über die Hygroskopizität des Tabaks

1965 ◽  
Vol 3 (1) ◽  
Author(s):  
L. Hübschen
Keyword(s):  
Moisture Content ◽  
Sorption Isotherm ◽  
Initial Moisture Content

AbstractThe present paper shows the detectable factors on which a sorption isotherm depends. Even if it is well-known that a sorption isotherm is most essentially conditioned by influences of the respective tobacco variety, other factors, such as temperature, initial moisture content, or fibre dimension, play a part as well. In general, a sorption isotherm constitutes a ''summation'' of such factors and, in the end, a combination of desorption and adsorption if the tobacco is dried or moistened from the average commercial moisture content. The tobacco hysteresis is experimentally investigated and discussed

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽  
2018 ◽  
Vol 2 (6) ◽  
Author(s):  
Wilson Palelingan Aman
Keyword(s):  
Moisture Content ◽  
Performance Test ◽  
Initial Moisture Content ◽  
Maximum Temperature ◽  
Photovoltaic Module ◽  
Cocoa Beans ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Heat Collector ◽  
New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

scholarly journals Wood Chip Drying through the Using of a Mobile Rotary Dryer

Energies ◽  
2019 ◽  
Vol 12 (9) ◽  
pp. 1590 ◽  
Author(s):  
Angelo Del Giudice ◽  
Andrea Acampora ◽  
Enrico Santangelo ◽  
Luigi Pari ◽  
Simone Bergonzoli ◽  
...  
Keyword(s):  
Moisture Content ◽  
Power Plants ◽  
Black Locust ◽  
Thermal Power ◽  
Initial Moisture Content ◽  
Wood Chip ◽  
Wood Chips ◽  
Cocurrent Flow ◽  
Drying Process ◽  
Rotary Dryer

Drying is a critical point for the exploitation of biomass for energy production. High moisture content negatively affects the efficiency of power generation in combustion and gasification systems. Different types of dryers are available however; it is known that rotary dryers have low cost of maintenance and consume 15% and 30% less in terms of specific energy. The study analyzed the drying process of woody residues using a new prototype of mobile rotary dryer cocurrent flow. Woodchip of poplar (Populus spp.), black locust (Robinia pseudoacacia L.), and grapevine (Vitis vinifera L.) pruning were dried in a rotary drier. The drying cycle lasted 8 h for poplar, 6 h for black locust, and 6 h for pruning of grapevine. The initial biomass had a moisture content of around 50% for the poplar and around 30% for grapevine and black locust. The study showed that some characteristics of the biomass (e.g., initial moisture content, particle size distribution, bulk density) influence the technical parameters (i.e., airflow temperature, rate, and speed) of the drying process and, hence, the energy demand. At the end of the drying process, 17% of water was removed for poplar wood chips and 31% for grapevine and black locust wood chips. To achieve this, result the three-biomass required 1.61 (poplar), 0.86 (grapevine), and 1.12 MJ kgdry solids−1 (black locust), with an efficiency of thermal drying (η) respectively of 37%, 12%, and 27%. In the future, the results obtained suggest an increase in the efficiency of the thermal insulation of the mobile dryer, and the application of the mobile dryer in a small farm, for the recovery of exhaust gases from thermal power plants.

Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste

2021 ◽  
Author(s):  
Tarik Hadibi ◽  
Abdelghani Boubekri ◽  
Djamel Mennouche ◽  
Abderrahmane Benhamza ◽  
Colette Besombes ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Tomato Paste ◽  
Instant Controlled Pressure Drop
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