scholarly journals Design and implementation of smart and automatic oven for food drying

2021 ◽  
Vol 54 (3-4) ◽  
pp. 396-407
Author(s):  
Mehmet Tümay ◽  
Halil Murat Ünver
Keyword(s):  
Moisture Content ◽  
Real Time ◽  
Fruits And Vegetables ◽  
Total Duration ◽  
Drying Process ◽  
Drying Time ◽  
Fresh Vegetables ◽  
System Solution ◽  
Drying Model ◽  
Vegetables And Fruits

Fruits and vegetables ripen at certain times of the year and must be ripe for consumption. However, in the short-term ripening period, some of the fresh vegetables and fruits that are more than the consumable amount deteriorate before they can be consumed. Picking up fruits and vegetables when they are ripe and drying the surplus for later use is the most common storage method. In recent years, where technology has developed rapidly, instead of drying in the sun, solutions are produced in which the drying processes are managed automatically by using the drying kinematics of the products. The most recent techniques manage the drying process by measuring the weight of the wet and dried products during heating. Also, different types of ovens such as microwave ovens are tried to increase the efficiency of the drying process. These are rather complex solutions. In this study, a smart system that manages the drying process in real-time by using the humidity in the environment instead of weight together with the drying kinematics of the product is designed. So the complexity of the system is simplified. Also, the total duration of the drying process is exactly estimated by using the moisture content in the environment and the drying model of the product. In the study, firstly, data on the drying stage were collected with the experiments made for each product. These data were processed in a Matlab environment and a drying model with a curve fitting method was developed for each product. The drying models developed in the study were loaded into the processor of the smart oven and the entire drying process was managed in real-time. With the developed system solution, when the process is started, the drying time is estimated according to the amount processed and the type of product, and the drying time of the drying process is estimated by using the moisture content in the environment and the drying model of the product. In this way, pre-drying and post-drying stages can be planned.

scholarly journals SUBSTANTIATION OF ENERGY EFFICIENT REGIMES OF DRYING PRODUCTS FRACTIONAL PROCESSING OF ALFALFA

2021 ◽  
pp. 142-151
Author(s):  
Anatolii Spirin ◽  
Ihor Tverdokhlib ◽  
Ihor Kupchuk ◽  
Julia Poberezhets
Keyword(s):  
Moisture Content ◽  
Experimental Studies ◽  
Total Duration ◽  
High Energy ◽  
Theoretical Research ◽  
Electric Heater ◽  
Successful Implementation ◽  
Drying Process ◽  
Drying Time ◽  
Plant Materials

Shortage of quality feed significantly slows down the production of livestock products in Ukraine. One of the ways to overcome the crisis in the production of feed is the use of new high-energy feed, including the products of fractional processing of alfalfa. For the successful implementation of the skin type of feed, including the products of fractional processing of alfalfa, there should be an opportunity to create their reserves, feed should be canned for successful storage. The best way to preserve food is to dry it. Energy efficiency of the drying process, ie loss of nutrients, energy costs for the implementation of the process, etc. It depends on the method and its mode parameters. In this case, it is proposed to carry out the drying process in a thick layer of alfalfa pulp by active ventilation with heated air. To determine the rational parameters of the process, such as layer thickness, air flow, drying time and patents to conduct theoretical and experimental studies. Alfalfa pulp, like most wet plant materials, belongs to the capillary-porous bodies. The drying blood of these bodies has two distinct periods: constant and decreasing speeds (or the first and second drying periods). The moisture content of the material at which the transition from the first to the second period is called critical. As a result of theoretical research has obtained a dependence that determines the total duration of the drying process on a number of parameters, including initial, critical, equilibrium and final moisture content. To determine these coefficients, as well as to check the adequacy of the obtained dependence, experimental studies were conducted on a special installation. The main elements of the experimental setup are a fan, electric heater, containers with mass, shut-off, control and measuring equipment. According to the results of experimental research, graphical dependences of drying speed and process duration on regime parameters are obtained.

CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER

2012 ◽  
Vol 2 (1) ◽  
pp. 14-20
Author(s):  
Yuwana Yuwana
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ambient Temperature ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Ambient Relative Humidity ◽  
Solar Dryer

Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

Study on Drying Characteristics of Microalgae under Different Conditions

2013 ◽  
Vol 724-725 ◽  
pp. 296-299
Author(s):  
Chun Xiang Chen ◽  
Xiao Qian Ma ◽  
Xiao Cong Li ◽  
Wei Ping Qin
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Fresh Water ◽  
Chlorella Vulgaris ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Second Stage ◽  
Drying System ◽  
Two Stages

To find out an alternative of coal saving, a kind of microalgae, Chlorella vulgaris (C. vulgaris) which is widespread in fresh water was studied by digital blast drying system. The effect of the moisture content, drying thickness and temperature on the drying process of C. vulgaris were investigated. The results indicated that when the drying temperature is high, the moisture content is low and the material thickness is small, the drying time is short. The drying process of C.vulgaris can be divided into two stages, and the mass loss is mainly occurred in the second stage . The results will provide guidance for design of drying process and dryer of microalgae.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Ultrasound Drying of Rose Hips: a Process Study

2020 ◽  
Vol 50 (1) ◽  
pp. 79-86
Author(s):  
Elena Verboloz ◽  
Marina Ivanova ◽  
Vera Demchenko ◽  
Sergey Fartukov ◽  
Nikita Evona
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Quality Indicators ◽  
State Standard ◽  
Raw Materials ◽  
Initial Moisture Content ◽  
Raw Material ◽  
Drying Process ◽  
Resource Saving ◽  
Drying Time

Introduction. Rose hips are rich in macro- and micronutrients. Unfortunately, heat treatment destroys most nutrients. Ultrasonic technologies make it possible to reduce the drying time and lower the temperature regime. The research objective was to adjust ultrasound technology to rose hip production in order to reduce the loss of vitamins and improve the quality indicators of the dried product. Study objects and methods. The research featured rose hips of the Rosa canina species collected in the south of Kazakhstan. This subspecies of wild rose is poor in vitamin C. Nevertheless, this shrub is extremely common in Russia and other countries of the Commonwealth of Independent States. The raw material was dried according to standard methods. One group of samples was treated with ultrasound, while the other served as control. Both groups underwent a sensory evaluation and were tested for moisture and vitamin C. Results and discussion. The rose hips were dried in a combination steam oven with a built-in ultrasonic wave generator. The research revealed the following optimal parameters of the ultrasound drying process: frequency of ultrasonic vibrations – 22 kHz, processing time – 2.5 h, temperature in the combination steam oven – +56°C, initial moisture content – 30%. The resulting product met the requirements of State Standard. The loss of moisture was 57%. According to State Standard 1994-93, the initial moisture content should be 15% or less. Time decreased from 360 min to 160 min, and the initial moisture was 13%. The experiment confirmed the initial hypothesis that ultrasonic treatment improves the drying process by improving quality indicators and preserving vitamin C in raw materials using. Conclusion. Ultrasound treatment during moisture removal from rose hips provides a resource-saving technology that fulfills an economically and socially important function.

scholarly journals Building local brand for fresh fruits and vegetables: A strategic approach aimed at strengthening the local agricultural sector

2016 ◽  
Author(s):  
David Just ◽  
Amir Heiman
Keyword(s):  
Fruits And Vegetables ◽  
Agricultural Sector ◽  
Left Wing ◽  
Political Landscape ◽  
Political Views ◽  
Strategic Approach ◽  
Fresh Vegetables ◽  
The Us ◽  
Willingness To Purchase ◽  
Vegetables And Fruits

Abstract The debate about whether to reduce import barriers on fresh produce in order to decrease the cost of living and increase welfare or to continue protecting the local agricultural sector by imposing import duties on fresh vegetables and fruits has been part of the Israeli and the US political dialog. The alternative of building a strong local brand that will direct patriotic feelings to support of the agricultural sector has been previously discussed in the literature as a non-tax barrier to global competition. The motivation of consumers to pay more for local fresh fruits and vegetables are better quality, environmental concerns, altruism, and ethnocentrism. Local patriotic feelings are expected to be stronger among national-religious consumers and weaker among secular left wing voters. This project empirically analyzes consumers’ attitude toward local agricultural production, perceptions of the contribution of the agricultural sector to society and how these perceptions interact with patriotic beliefs and socio-political variables perhaps producing an ethnocentric preference for fruits and vegetables. This patriotic feeling may be contrasted with feelings toward rival (or even politically opposing) countries competing in the same markets. Thus geo-political landscape may help shape the consumer’s preferences and willingness to purchase particular products. Our empirical analysis is based on two surveys, one conducted among Israeli shoppers and one conducted among US households. We find strong influences of nationalism, patriotism and ethnocentrism on demand for produce in both samples. In the case of Israel this manifests itself as a significant discount demanded for countries in conflict with Israel (e.g., Syria or Palestine), with the discount demanded being related to the strength of the conflict. Moreover, the effect is larger for those who are either more religious, or those who identify with right leaning political parties. The results from the US are strikingly similar. For some countries the perception of conflict is dependent on political views (e.g., Mexico), while for others there is a more agreement (e.g., Russia). Despite a substantially different religious and political landscape, both right leaning political views and religiosity play strong roles in demand for foreign produce. 

scholarly journals Modelling of biomass temperature in the drying process

2020 ◽  
Vol 154 ◽  
pp. 01004
Author(s):  
Ewa Golisz ◽  
Małgorzata Jaros ◽  
Szymon Głowacki
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Direct Calculation ◽  
Logistic Function ◽  
Temperature Model ◽  
Drying Process ◽  
Drying Time ◽  
Temperature Changes ◽  
Higher Temperature ◽  
Temperature Rate

The goal of the work was to propose and verify the model of temperature changes of the convective dried biomass depending on the drying time. The algebraic temperature model of the convective dried solid, giving the possibility of its direct calculation, was based on the logistic function of growth. Temperature model was verified for convective dried biomass: vegetable and wood (poplar and willow wood chips) significantly differing in initial moisture content. Parameter W in the temperature model, defined as the coefficient of temperature rate changes reaches greater values in higher temperature of drying air and for wood biomass which has lower initial moisture content. Empirically selected parameter W allows to verify the temperature model with the relative error less than 5%.

Using Microwave Sensing to Investigate Kernel Moisture Content at the Front and Back of Semitrailers during Peanut Drying

2017 ◽  
Vol 33 (5) ◽  
pp. 611-617 ◽  
Author(s):  
Micah A. Lewis ◽  
Samir Trabelsi ◽  
Stuart O. Nelson
Keyword(s):  
Moisture Content ◽  
Real Time ◽  
The Other ◽  
Moisture Loss ◽  
Monitoring Systems ◽  
Moisture Profile ◽  
Drying Time ◽  
Moisture Sensor ◽  
M 10 ◽  
Drying Efficiency

Abstract. Several factors influence the effectiveness of peanut drying. Such factors include temperature and relative humidity of the air used for aeration, air velocity through the peanuts, and the presence of foreign material that could obstruct air flow. All of these factors can vary at any location in a semitrailer holding 20 to 25 tons of peanuts being dried. Therefore, it is highly unlikely that a volume of peanuts >71 m3 (2500 ft3) will dry uniformly. During the drying process, an operator removes samples of peanuts for kernel moisture content testing every 3 to 4 h to validate the estimated drying time determined by peanut-drying models used in the peanut industry. However, if samples are only taken from one location, it is likely that other locations differ in kernel moisture content. To investigate kernel moisture content near the front and back of the semitrailer, two peanut drying monitoring systems, each equipped with a microwave moisture sensor, were deployed at a peanut buying point in central Georgia during the 2014 and 2015 peanut harvest seasons. Each system monitored in-shell kernel moisture content and drying parameters in real-time, every 12 s. In-shell kernel moisture content was determined with a standard error of prediction of 0.55% moisture when compared to the reference oven-drying moisture tests. The two monitoring systems were placed in 13.7-m (45-ft) drying semitrailers, one 3 m (10 ft) from the front and the other 3 m (10 ft) from the back. Data from the measurements were time-stamped and reconciled accordingly, and they were analyzed to compare the moisture loss in real-time at both locations in the trailer. The 12-s resolution provided a continuous moisture profile to analyze rather than the discrete profile currently provided by sampling every few hours. Results show that moisture loss, and therefore resulting kernel moisture content, can vary from one end of the trailer to the other during peanut drying. Therefore, systems that monitor peanut drying at various locations throughout the semitrailer would improve peanut drying efficiency. Keywords: Dielectric properties, In-shell kernel moisture content, Microwave sensing, Peanut drying, Real-time monitoring, Sensors.

Measuring foliar moisture content with a moisture analyzer

2015 ◽  
Vol 45 (6) ◽  
pp. 776-781 ◽  
Author(s):  
Carlos G. Rossa ◽  
Paulo M. Fernandes ◽  
Anita Pinto
Keyword(s):  
Moisture Content ◽  
Reference Method ◽  
Pedunculate Oak ◽  
Drying Process ◽  
Physiological Mechanisms ◽  
Reliable Prediction ◽  
Drying Time ◽  
Company Limited ◽  
Live Fuels ◽  
Fuel Moisture Content

Near-instantaneous estimation of the moisture content of live fuels is complicated because of the large control exerted by physiological mechanisms. The commonly accepted reference method for measuring fuel moisture content is oven drying, which is time consuming. This study evaluates the use of a moisture analyzer (ML-50, A&D Company, Limited, Tokyo, Japan) for measuring the foliar moisture content of two common European species. The moisture of live leaves of Arbutus unedo L. (strawberry tree) and Quercus robur L. (pedunculate oak) was measured within a period of 15 min using two drying temperatures and compared with the oven-dried value. Correction factors were determined for estimating the oven-dried moisture content based on the measurement by the moisture analyzer. The power delivered during the drying process plays an important role in the moisture measured by the analyzer in relation to the oven-dried value. Increasing the drying time beyond the minimum period necessary for obtaining a reliable prediction of the oven-dried moisture does not significantly change the moisture measured at lower temperatures. The moisture analyzer is able to estimate the live foliage moisture content with high accuracy.

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