Investigation of Moisture Distribution and Drying Kinetic in Non‐centrifugal Cane Sugar during Hot‐air Drying Using LF‐NMR

2021 ◽  
Author(s):  
Tongquan Wen ◽  
Jianbin Li ◽  
Caifeng Xie ◽  
Lidan Meng ◽  
Yarong Li ◽  
...  
Keyword(s):  
Cane Sugar ◽  
Moisture Distribution ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Kinetic ◽  
Lf Nmr

Detection of water variation in rosebuds during hot-air drying by LF-NMR and MRI

2019 ◽  
Vol 38 (3) ◽  
pp. 304-312 ◽  
Author(s):  
Li Cui ◽  
Yannan Chen ◽  
Meng Li ◽  
Tianyuan Liu ◽  
Peng Yang ◽  
...  
Keyword(s):  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Lf Nmr

Study on the splitting by hot-air drying of Camellia oleifera fruit

2022 ◽  
Vol 0 (0) ◽  
Author(s):  
Fenghe Wang ◽  
Zongxin Liu ◽  
Yechun Ding ◽  
Deyong Yang
Keyword(s):  
Air Temperature ◽  
Seed Quality ◽  
Seed Color ◽  
Camellia Oleifera ◽  
Hot Air Drying ◽  
Air Drying ◽  
Moisture Migration ◽  
Hot Air ◽  
Micro Channels ◽  
Drying Kinetic

Abstract In order to explore the feasibility of hot air splitting of Camellia oleifera fruit, the effect of hot air temperature on peel splitting, the moisture state and moisture migration in peel, the peel microstructure and the seed color were studied. The results showed that higher hot air temperature could accelerate the splitting rate, the optimum temperature for splitting C. oleifera fruit was 90–110 °C considering the seed quality. Page model was the most suitable for describing the drying kinetic characteristics of C. oleifera fruit. Nuclear magnetic resonance (NMR) revealed the changing of the dehydration rate, the migration rate of bound water, immobilized water and free water in peel during hot air drying. The expansion of micro-channels in peel was conducive to moisture migration in the early splitting stage, but microstructure damaged in the late splitting stage accompanied by loose disorder of micro pores, serious shrinkage and deformation of peel.

Drying kinetics and evolution of the sample's core temperature and moisture distribution of yam slices (Dioscorea alataL.) during convective hot-air drying

2015 ◽  
Vol 34 (11) ◽  
pp. 1297-1306 ◽  
Author(s):  
Hao-Yu Ju ◽  
Chung-Lim Law ◽  
Xiao-Ming Fang ◽  
Hong-Wei Xiao ◽  
Yan-Hong Liu ◽  
...  
Keyword(s):  
Core Temperature ◽  
Drying Kinetics ◽  
Moisture Distribution ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Moisture distribution in broccoli: measurements by MRI hot air drying experiments

2011 ◽  
Vol 1 ◽  
pp. 640-646 ◽  
Author(s):  
X. Jin ◽  
R.G.M. van der Sman ◽  
E. Gerkema ◽  
F.J. Vergeldt ◽  
H.van As ◽  
...  
Keyword(s):  
Moisture Distribution ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

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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