scholarly journals Steam Economics of Molasses Plant Evaporators: Molasses Plant Place in Citrus Industry

1959 ◽  
Author(s):  
John M. Cahill
Keyword(s):  
Prime Factor ◽  
Citrus Fruit ◽  
Efficient Removal ◽  
Citrus Industry ◽  
Hot Air Drying ◽  
Air Drying ◽  
Cattle Feed ◽  
Hot Air ◽  
Air Dryer ◽  
By Products

Processors of citrus fruit are faced with disposal of the pulp left over after juice is extracted from the fruit. Generally, the pulp is dried in steam or oil fired dryers and then sold as cattle feed. If disposal of the pulp is the prime factor of interest to the operator; shredding and hot air drying is sufficient. For more efficient removal of water from the pulp and the obtainment of other by-products, mainly citrus molasses and stripper oil, consideration should be given to the installation of presses and a molasses evaporator. Most authorities will agree that water can be evaporated more efficiently in a multiple effect evaporator than in a hot air dryer. Presses and an evaporator represent considerable investment, therefore the decision to install a Molasses Plant must be weighed carefully, balancing potential savings against the installed cost. Paper published with permission.

Effects of two different drying methods (freeze-drying and hot air-drying) on the phenolic and carotenoid profile of ‘Ataulfo’ mango by-products

2018 ◽  
Vol 12 (3) ◽  
pp. 2145-2157 ◽  
Author(s):  
Begoña de Ancos ◽  
Concepción Sánchez-Moreno ◽  
Lorenzo Zacarías ◽  
María Jesús Rodrigo ◽  
Sonia Sáyago Ayerdí ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Carotenoid Profile ◽  
By Products

scholarly journals Evaluation of Hot-air Drying to Inactivate Salmonella spp. and Enterococcus faecium on Apple Pieces

2020 ◽  
Author(s):  
Elizabeth Grasso-Kelley ◽  
Xiyang Liu ◽  
Lindsay Halik ◽  
Becky Douglas
Keyword(s):  
Heat Source ◽  
Enterococcus Faecium ◽  
Microbial Inactivation ◽  
Case Hardening ◽  
Salmonella Spp ◽  
Hot Air Drying ◽  
Air Drying ◽  
Preventive Control ◽  
Hot Air ◽  
Air Dryer

Hot-air drying processes are used to provide specific quality attributes to products, such as dehydrated apple pieces. To comply with the U. S. Food and Drug Administration Food Safety Modernization Act, there is a need to understand microbial lethality during these processes. The objective of this study was to determine the level of inactivation provided by hot-air drying on a Salmonella cocktail inoculated onto apple cubes and to evaluate the performance of Enterococcus faecium as a surrogate. A Salmonella cocktail ( S. Agona, S. Tennessee, S. Montevideo, S. Mbandaka and S. Reading) and E. faecium were individually inoculated onto cored, peeled Gala apple cubes at 9.2 ± 0.3 and 8.8 ± 0.1 log CFU/sample, respectively . Apple cubes were dried at 104°C or 135°C in ~1.5 kg batches using a hot-air dryer with a vertically directed heat source and without mixing. Three subsamples, consisting of 4 inoculated cubes, were enumerated at each time point (n ≥ 5) from multiple product bed depths. Water activity decreased throughout the duration of the study with samples at 135°C drying faster than 104°C. Samples at the bottom bed depth, closer to the heat source, dried faster than those at the higher bed depth, regardless of temperature. Significant microbial inactivation was not seen immediately. It took >10 min at the bottom bed depth or > 40 min of drying at the top bed depth, regardless of temperature (p < 0.05).  By the end of drying average Salmonella inactivation of greater than 5 log CFU/sample was achieved. At temperature conditions evaluated, E. faecium inactivation was slower than Salmonella , indicating that it would likely serve as a good surrogate for in-plant validation studies. Case hardening did not inhibit microbial inactivation in the conditions tested. Hot-air drying under the conditions evaluated may provide a preventive control in the production of dehydrated products, such as apples.

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.

Dynamics of heat transfer and moisture in beef jerky during hot air drying

Meat Science ◽  
2021 ◽  
pp. 108638
Author(s):  
Shuo Shi ◽  
Jia Feng ◽  
Geer An ◽  
Baohua Kong ◽  
Hui Wang ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Beef Jerky

Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

2021 ◽  
Author(s):  
Kritsada Puangsuwan ◽  
Saysunee Jumrat ◽  
Jirapond Muangprathub ◽  
Teerask Punvichai ◽  
Seppo Karrila ◽  
...  
Keyword(s):  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 598
Author(s):  
Graziana Difonzo ◽  
Antonella Aresta ◽  
Pietro Cotugno ◽  
Roberta Ragni ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Freeze Drying ◽  
Oil Production ◽  
Production Costs ◽  
Drying Methods ◽  
Olive Pomace ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pharmaceutical Industries

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

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