Drying behavior of anchote ( Coccinia abyssinica [ Lam .] Cogn .) tuber slices as affected by predrying treatments and drying temperature

2021 ◽  
Author(s):  
Adugna Mosissa Bikila ◽  
Yetenayet Bekele Tola ◽  
Tarekegn Berhanu Esho ◽  
Sirawdink Fikreyesus Forsido
Keyword(s):  
Drying Temperature ◽  
Drying Behavior

scholarly journals The Experimental Research of Drying Kinetics of Nagpur Orange Fruit (Citrus Sinesis- L) by Hot Air Electrical Dryer

2019 ◽  
Vol 8 (6S4) ◽  
pp. 1131-1134
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Orange Fruit ◽  
Kinetics Of

The study is aimed experimentally and compared with the theoretical results of drying kinetics of Nagpur orange fruit dried in a hot air electrical dryer. Orange fruit is highly perishable and needs to be consumed or processed immediately after harvest. Drying or dehydration is one of the most practical methods of preserving food products. Therefore, thin layer drying characteristics of falling rate of Nagpur orange are determined experimentally under different conditions of drying air temperatures, relative humidity and air velocities for different moisture contents. Thin layer models like Wang and Singh, Page and Henderson have been compared with Experimental results. The knowledge of drying kinetics helps for identification of exact drying time and air flow velocity for different moisture content. Here drying operation is carried out at a velocity of 1m/sec and 1.25 m/sec for different temperature of 55°C, 65°C and 75°C. This analysis reveals that drying temperature has a more significant effect on moisture removal while velocity has the least effect. Drying rate is found to increase with the increase in drying temperature and reduce with drying time. Experimental data is statistically correlated by plotting the drying characteristics curve. The analysis reveals that Wang and Singh's model is a better model to explain the drying behavior of Nagpur Orange fruit (R2=0.9888).

scholarly journals Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 853
Author(s):  
Begüm Önal ◽  
Giuseppina Adiletta ◽  
Marisa Di Matteo ◽  
Paola Russo ◽  
Inês N. Ramos ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Color Changes ◽  
Combined Application ◽  
Different Temperatures ◽  
Drying Behavior ◽  
Pre Treatment

The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.

scholarly journals Mathematical model of germinated paddy drying

2019 ◽  
Vol 1 (1) ◽  
pp. 48-52
Author(s):  
Hathaichanok Netkham ◽  
Supawan Tirawanichakul ◽  
Sirinuch Chindaruksa ◽  
Yutthana Tirawanichakul
Keyword(s):  
Mathematical Model ◽  
Moisture Content ◽  
Empirical Model ◽  
Infrared Radiation ◽  
Radiation Power ◽  
Drying Temperature ◽  
Hot Air ◽  
Air Temperatures ◽  
Drying Behavior

The objective of this research was to predict the moisture content of Sang Yod germinated paddy with infrared radiation power value of 1,000 watts at 60, 80 and 100 °C and hot air temperatures of velocity 1.1 m/s at 60, 80 and 100°C using empirical model. In this research, the moisture content of the dried samples was compared with the moisture content of the drying using the empirical model. The results showed that Verma model was most suitable to describe the drying behavior of germinated paddy at 60, 80 and 100 °C drying temperature when dried with infrared and hot air.

scholarly journals Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices

Meat Science ◽  
2021 ◽  
Vol 178 ◽  
pp. 108525
Author(s):  
Gardis J.E. von Gersdorff ◽  
Sascha M. Kirchner ◽  
Oliver Hensel ◽  
Barbara Sturm
Keyword(s):  
Drying Temperature ◽  
Instrumental Color ◽  
Drying Behavior

Optimum drying temperature to prevent oxidative stain in soft maple

2011 ◽  
Author(s):  
Michael C. Wiemann ◽  
Mark Knaebe ◽  
Scott A. Bowe
Keyword(s):  
Drying Temperature

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

STUDI OF FRUIT LEATHER PROCESSING OF MANGGO

2013 ◽  
Vol 3 (2) ◽  
pp. 124-132
Author(s):  
Yessy Rosalina ◽  
Laili Susanti ◽  
Tatik Sulasmi
Keyword(s):  
Thin Sheet ◽  
Physical Appearance ◽  
The Other ◽  
Drying Temperature ◽  
Fruit Flesh ◽  
Leather Processing ◽  
High Yielding Varieties ◽  
Processing Techniques

Mango varieties Bengkulu is one of high yielding varieties from Bengkulu Province. The plants grow well and produce fruits almost year-around in all regions in the province of Bengkulu. Mango varieties Bengkulu have very large fruit, thick fruit flesh and slightly sour flavors. It makes Mango varieties Bengkulu is very suitable to be consumed in the form of a processed. Fruit leather is one form of processed fruit. Fruit leather is a thin sheet of fruit in dried form. The results showed that the best processing techniques of fruit leather for mango varieties Bengkulu is the process with addition of sugar by 20% and drying temperature at 60 ?C. The treatment produce fruit leather with the best physical appearance and flavor compared with the other treatments.

Characteristics of SiC/nano-TiN Aqueous Mixed Slurry and Its Spray Drying Behavior

2008 ◽  
Vol 23 (6) ◽  
pp. 1211-1215 ◽  
Author(s):  
Xing-Zhong GUO
Keyword(s):  
Spray Drying ◽  
Drying Behavior

Effect of Grain Size and Drying Temperature on Drying Characteristics of Soybean (Glycine max) Using Hot Air Drying

2015 ◽  
Vol 44 (11) ◽  
pp. 1700-1707 ◽  
Author(s):  
Hyeon Woo Park ◽  
Won Young Han ◽  
Won Byong Yoon
Keyword(s):  
Grain Size ◽  
Glycine Max ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air
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