EFFECT OF OSMOTIC PRE-TREATMENT AND INFRARED RADIATION ON DRYING RATE AND COLOR CHANGES DURING DRYING OF POTATO AND PINEAPPLE

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

International Journal of Innovative Technology and Exploring Engineering - Special Issue ◽

10.35940/ijitee.l3348.1081219 ◽

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.

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Effect of abrasive pre‐treatment on drying rate of grape berries and raisin quality

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15746 ◽

2021 ◽

Author(s):

Dilip Ananda Pawar ◽

Saroj Kumar Giri ◽

Ajay Kumar Sharma ◽

Nachiket Kotwaliwale

Keyword(s):

Drying Rate ◽

Grape Berries ◽

Pre Treatment

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Constant drying rate of wet granular beds by far infrared radiation.

NIPPON SHOKUHIN KOGYO GAKKAISHI ◽

10.3136/nskkk1962.38.136 ◽

1991 ◽

Vol 38 (2) ◽

pp. 136-143 ◽

Cited By ~ 11

Author(s):

Kotaro HIROTA ◽

Atsushi HASHIMOTO ◽

Taijiro HONDA ◽

Masaru SHIMIZU ◽

Atsuo WATANABE

Keyword(s):

Infrared Radiation ◽

Far Infrared ◽

Drying Rate ◽

Far Infrared Radiation

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Effect of Air Temperature and Pre-treatment on Color Changes and Texture of DriedBoletus edulisMushroom

Drying Technology ◽

10.1080/07373937.2011.594194 ◽

2011 ◽

Vol 29 (16) ◽

pp. 1890-1900 ◽

Cited By ~ 35

Author(s):

Dimitrios Argyropoulos ◽

Muhammad Tahir Khan ◽

Joachim Müller

Keyword(s):

Air Temperature ◽

Color Changes ◽

Pre Treatment

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A Review of Drying Processes in the Production of Pumpkin Powder

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0168 ◽

2015 ◽

Vol 11 (6) ◽

pp. 789-799 ◽

Cited By ~ 8

Author(s):

Warawaran Roongruangsri ◽

John E. Bronlund

Keyword(s):

Future Research ◽

Nutritional Values ◽

Color Changes ◽

Treatment Techniques ◽

Pre Treatment ◽

Local Companies ◽

Pumpkin Powder ◽

And Storage

Abstract Pumpkin is widely used as a valuable food source and is gaining the attention of healthcare consumers. Dried powdering pumpkin is an alternative way to increase the consumption. For these reasons, a sound knowledge of the processes for drying and powdering of pumpkin is needed. Therefore, the present review summarizes data from the literature and points out promising areas for further research. This review focused mainly on various processes of dried pumpkin powder, including pre-treatment techniques which can influence the quality of dried product. Impacts of drying and storage methods on quality changes were also revealed in dried pumpkin powder such as the loss of color, changes in texture or an off-flavor and decreases in carotenoids or other nutrients. Moreover, this review also collected the basic information about characterization of pumpkin fruit and also chemical characteristics and nutritional values of pumpkin. Finally, the review pointed out areas for future research to further elucidate the best methods of dried pumpkin powdering for the local companies.

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Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0391 ◽

2017 ◽

Vol 13 (8) ◽

Cited By ~ 5

Author(s):

Jian Lyu ◽

Qinqin Chen ◽

Jinfeng Bi ◽

Mucheng Zeng ◽

Xinye Wu

Keyword(s):

Infrared Radiation ◽

Moisture Transfer ◽

Color Change ◽

Osmotic Dehydration ◽

Effective Diffusivity ◽

Drying Characteristics ◽

High Fructose ◽

Rate Period ◽

Osmotic Solution ◽

Pre Treatment

AbstractIn this paper, short- and medium-wave infrared radiation (SMIR) drying characteristics of kiwifruit slices with/without osmotic dehydration (OD) were investigated. High fructose corn syrup (HFCS) was selected as the best osmotic solution and coupled with SMIR. Both infrared drying processes with/without OD occurred mainly in the falling rate period. Results indicated that the Logarithmic model and Page model were best in predicting moisture transfer for the kiwifruit slices with and without OD, respectively. The values of effective diffusivity ranged from 4.10×10‒10m2/s to 9.52×10‒9m2/s and from 3.10×10‒10m2/s to 1.16×10‒8m2/s for kiwifruit slices with and without OD, respectively. During the overall falling rate period, the activation energy value was 29.51 kJ/mol and 27.44 kJ/mol for the osmosed and non-osmosed kiwifruit slices, respectively. As compared with non-OD, OD pre-treatment could improve the drying characteristics, decrease color change and increase the retention ratios of ascorbic acid and chlorophyll.

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Effects of pretreatments on drying of Turkey berry in fluidized bed dryer

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq201120028b ◽

2021 ◽

pp. 28-28

Author(s):

R. Barathiraja ◽

P. Thirumal ◽

G. Saraswathy ◽

I. Rahamathullah

Keyword(s):

Fluidized Bed ◽

Moisture Diffusivity ◽

Drying Rate ◽

Drying Time ◽

Shrinkage Ratio ◽

Fluidized Bed Dryer ◽

Maximum Change ◽

Physical Chemical ◽

Pre Treatment ◽

Berry Fruits

The influence of pre-treatment methods like physical, chemical, combined physical, and hybrid treatments on the Turkey berry fruits to enhance the water diffusion during drying was assessed due to the removal of a waxy layer on the peel. Pre-treated and untreated samples were dried at 70?C and 4 m/s of air flow in a fluidized bed dryer. Fruits pre-treated with combined abrasion and blanching have the lowest drying time, and favorable Vitamin-C content retention of 36%. The highest drying rate of 0.396 kg water/kg db min?1, maximum effective moisture diffusivity of 6.002 x 10-10 m2/s, and volumetric shrinkage ratio of 0.68 were obtained for fruits which undergone combined physical pre-treatment along with drying. The maximum change in color ?E = 14.75 and Chroma ?C = - 10.53 were obtained for the un-treated samples.

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Moisture and thermal diffusivity of lentil seed under convective infrared-microwave: Modelling with and without shrinkage

Research in Agricultural Engineering ◽

10.17221/24/2014-rae ◽

2016 ◽

Vol 62 (No. 3) ◽

pp. 129-140 ◽

Cited By ~ 1

Author(s):

R.A. Chayjan ◽

S.A. Radmard

Keyword(s):

Thermal Diffusivity ◽

Moisture Content ◽

Microwave Radiation ◽

Air Temperature ◽

Microwave Power ◽

Infrared Radiation ◽

Moisture Diffusivity ◽

Microwave Drying ◽

Drying Rate ◽

Mathematical Equations

The effect of infrared radiation and microwave radiation on the moisture and thermal diffusivity characteristics of lentil seeds during infrared and microwave drying was investigated. Using mathematical equations, values and curves, moisture and thermal diffusivity were obtained. This study was to determine the moisture and thermal diffusivity of seed lentil with and without shrinkage at input temperatures 40°C and 60°C, infrared powers 1,000 W and 2,000 W and microwave power 270 W and 450 W, when the moisture content was reduced from 60 to 9% (d.b.). Drying rate was increased with increased air temperature, infrared radiation and microwave powers. Also drying rate decreased continuously with decreasing moisture content. The calculated values of moisture diffusivity by considering shrinkage were smaller than the values of moisture diffusivity without considering shrinkage. Moisture diffusivity with and without shrinkage decreased with decrease in moisture content of lentil seeds and thermal diffusivity with and without shrinkage decreased with increased moisture content. Both moisture and thermal diffusivity values decreased with increase in temperature.

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