Observations on the Drying of Paper: Five Drying Methods and the Drying Process

1992 ◽  
Vol 31 (2) ◽  
pp. 175-197 ◽  
Author(s):  
Jane E. Sugarman ◽  
Timothy J. Vitale
Keyword(s):  
Drying Methods ◽  
Drying Process

scholarly journals Optimization of inulin production process parameters using response surface methodology

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Wasim Akram ◽  
Navneet Garud
Keyword(s):  
Response Surface ◽  
Spray Drying ◽  
Product Yield ◽  
Drying Methods ◽  
Process Variables ◽  
Drying Process ◽  
Uniform Size ◽  
Drying Temperature ◽  
Yield Value ◽  
Internal Configuration

Abstract Background Chicory is one of the major source of inulin. In our study, Box–Behnken model/response surface analysis (RSM) was used for the optimization of spray drying process variables to get the maximum inulin yield from chicory (Cichorium intybus L.). For this investigation, the investigational plan utilized three process variables drying temperature (115–125 °C), creep speed (20–24 rpm), and pressure (0.02–0.04 MPa). Result The optimal variables established by applying the Box–Behnken model were as follows: drying temperature 119.20 °C, creep speed 21.64 rpm, and pressure 0.03 MPa. The obtained powdered inulin by spray drying was investigated for the yield value, identification, size, and surface morphology of the particle. The inulin obtained from the spray drying process consists of a fine molecule-sized white powder. Instead, the drying methods shows a significant effect on the morphology and internal configuration of the powdered inulin, as the inulin obtained from spray drying was of a widespread and uniform size and shape, with a rough surface on increase in temperature and smoother surface while increasing the creep speed. The findings indicate that the spray drying with optimum parameters resulted in maximum product yield. Conclusion The outcomes of the study concluded that the product yield through spray drying technique under optimized condition is optimal as compared to other drying technique. Hence, this technique may be applied at commercial scale for the production of inulin.

scholarly journals Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4153
Author(s):  
Doaa Abouelenein ◽  
Ahmed M. Mustafa ◽  
Simone Angeloni ◽  
Germana Borsetta ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Volatile Profile ◽  
Drying Method ◽  
Drying Process ◽  
Total Volatile ◽  
Ethyl Hexanoate ◽  
Complete Destruction ◽  
Freeze Dried ◽  
Volatile Profiles

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

scholarly journals Production process development of Nipa bowl from Nipa palm (Nypa fruticans Wurmb.) waste by using solar dryer cabinet for sustainability of Palian river basin community

2019 ◽  
Vol 15 (4) ◽  
pp. 593-596
Author(s):  
Noppadon Podkumnerd ◽  
Supranee Wunsri ◽  
Sujint Khairin
Keyword(s):  
Production Process ◽  
River Basin ◽  
Bacterial Contamination ◽  
Process Development ◽  
Drying Methods ◽  
Drying Process ◽  
Nypa Fruticans ◽  
Solar Dryer ◽  
Nipa Palm ◽  
Palm Leaf

The objective of this research was to develop the process for the production of Nipa bowls from Nipa palm (Nypa fruticans Wurmb.) waste by using solar energy. Two types of solar dryer were investigated, (1) solar dryer cabinet (SDC) and (2) solar dryer cabinet coupled with heater (SDCH) and were compared to the traditional sun dryer (SD) method. The results demonstrated that the use of SDCH could reduce the humidity of the Nipa leaves to 15.23 ± 0.78% within 2 hours. This result was statistically significant at 95% confident compared to those results obtained from SDC (49.91 ± 0.78%) and SD (38.66 ± 0.21%). The dried leaves obtained from the three drying methods were tested for bacterial contamination. For SD, the maximum bacteria contamination was 95,000 ± 40,414 cfu/piece which was higher than SDC (480 ± 173 cfu/piece) and SDCH (463 ± 112 cfu/piece) methods. The SDC and SDCH techniques were implemented at Palian river basin community (Ban Na Yod Tong Nipa Palm Leaf Handicraft) in Wang Won Sub-District, Kantang District,Trang Province, Thailand. These techniques could enhance the drying process of Nipa leaves and thus increase the production of Nipa bowls 3.5 times reducing Nipa waste up to 1.83 tons. The villagers could produce approximately 183,000 bowls/year generating an income of more than 55,800 USD for 60 families.

Effect of Blanching Duration and Drying Methods on the Proximate Composition of Green Chilies (Capsicum annuum L.)

2020 ◽  
Vol 7 (2) ◽  
pp. 75-83
Author(s):  
Tulsi Gurung ◽  
Karma Wangchuk ◽  
Bishal Sitaula
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Fat Content ◽  
Hot Water ◽  
Drying Methods ◽  
Quality Changes ◽  
Drying Method ◽  
Drying Process ◽  
Sun Drying ◽  
Lower Temperature

Farmers in Bhutan practice hot water blanching and sun drying of green chillies as one of the preservation measures. The blanched dried chilli is known as ema shukam locally and is used in preparing various traditional cuisines. Blanching is done for 2-3 minutes by immersing in boiling water and drying in open sun. However, blanching and drying process lead to quality changes such as texture, colour, flavour, and nutritional value. Therefore, this study aimed to determine the proximate compositions of sun dried and oven dried green-blanched chillies. An experiment with two drying methods and two levels of blanching durations with three replications for each treatment were conducted to examine the proximate compositions of the dried and blanched chillies. Blanching duration of two minutes retained higher carbohydrates (x͂ = 31.78) than three minutes (x͂ = 26.08). However, the Mann-Whitney U test showed no significant effect of blanching duration on carbohydrate (U = 7.5, z = - .690, p > .05). Drying methods had significant effect only on fat content with oven drying retaining higher fat content (x͂ = 4) compared to sun drying method (x͂ = 2); (U = 2, z = -2.713, p < .01). Blanching for three minutes resulted in higher loss of Vitamin C content. The colour of oven dried chilli was dark brownish green even at lower temperature of 37 oC. Hot water blanching of green chillies for two minutes followed by sun drying produced desired colour of dried chillies.

scholarly journals THE DIFFERENCE OF TENSILE STRENGTH AND YIELD FIBRINOGEN ON FIBRIN GLUE PREPARATIVE BY CRYOPRESIPITATE WITH AND WITHOUT FREEZE DRYING METHODS

2019 ◽  
Vol 25 (3) ◽  
pp. 349
Author(s):  
Brilliant Margalin ◽  
S. P. Edijanto ◽  
Paulus B. Notopuro
Keyword(s):  
Tensile Strength ◽  
Fibrin Glue ◽  
Freeze Drying ◽  
Drying Methods ◽  
Drying Process ◽  
Freeze Dried ◽  
Significant Difference ◽  
Fibrinogen Content

Fibrin glue is a useful biological product to stop bleeding, adhesive tissue and accelerate wound healing. Preparation of Fibrin Glue requires fibrinogen and thrombin components. The routine cryoprecipitation method performed at the Blood Bank can be used to improve the quality of the fibrinogen component. The Freeze Drying process can increase the retention time of plasma products at room temperature. Yield Fibrinogen and Tensile Strength is a quantitative and qualitative parameter of preparation quality of fibrin glue. This study focused on finding differences between Tensile Strength and Yield Fibrinogen on fibrin glue preparative by cryoprecipitate with and without freeze drying methods.This study is in vitro laboratory experiments design by comparing the Yield Fibrinogen and Tensile Strength of fibrin glue preparation from cryoprecipitic plasma with and without freeze dried process. The results were analyzed comparatively using paired T test.The plasma fibrinogen content of the sample was 237.66 ± 67.10 mg / dL. The fibrinogen content of the cryoprecipitate component without freeze drying process was 327.74 ± 103.42 mg / dL with a yield fibrinogen of 1.38 ± 0.25. The fibrinogen content of the cryoprecipitate component with freeze drying process was 251.20 ± 103.91 mg / dL with yield fibrinogen 1.04 ± 0.25. Tensile strength of fibrin glue from cryoprecipitate without freeze drying process was found to average 0.52 ± 0.18. Tensile strength of fibrin glue from cryoprecipitate with freeze drying process was found to average 0.33 ± 0.12. There was a significant difference between yield fibrinogen and tensile strength of fibrin glue preparation of cryoprecipitation method with and without freeze dried process.There is a significant difference on yields fibrinogen and tensile strength in the preparation of fibrin glue by the freeze drying process which is probably due to changes in the structure and function of fibrinogen proteins.

scholarly journals Supercritical CO2 drying of food matrices

2018 ◽  
Author(s):  
S. Spilimbergo ◽  
A. Zambon ◽  
T. M. Vizzotto ◽  
G. Morbiato ◽  
M. Toffoletto ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Supercritical Drying ◽  
Microbial Inactivation ◽  
Process Conditions ◽  
Drying Methods ◽  
Drying Process ◽  
Promising Alternative ◽  
Supercritical Co2 Drying ◽  
Conventional Drying ◽  
Drying Efficiency

This work explore the use of supercritical CO2 drying as alternative technique for the obtainment of pasteurized and high quality dried product. Several tests were conducted on animal, vegetable and fruit matrixes in order to investigate the effectiveness of SC-CO2 drying process at different process conditions. Design of experiment was performed to find the optimal process conditions for vegetable and fruit matrices, using the final water activity of the products as key indicator for the drying efficiency. The inactivation of naturally present microorganisms and inoculated pathogens demonstrated the capability of SC-CO2 drying process to assure a safe product. Moreover, retention of nutrients was compared with conventional drying methods. Results suggest that supercritical drying is a promising alternative technology for food drying. Keywords: supercritical drying; carbon dioxide; food drying; microbial inactivation

scholarly journals PEMODELAN PADA PROSES PENGERINGAN MEKANIS TEPUNG KASAVA DENGAN MENGGUNAKAN PNEUMATIC DRYER: HUBUNGAN FINENESS MODULUS DENGAN VARIABEL PROSES PENGERINGAN

2015 ◽  
Vol 35 (04) ◽  
pp. 481 ◽  
Author(s):  
Yus Witdarko ◽  
Nursigit Bintoro ◽  
Bandul Suratmo ◽  
Budi Rahardjo
Keyword(s):  
Dimensional Analysis ◽  
Process Condition ◽  
Average Diameter ◽  
Drying Methods ◽  
Drying Process ◽  
Cassava Flour ◽  
Pneumatic Drying ◽  
Air Dryer ◽  
Fineness Modulus

One of the drying methods, which are applied in the industry of flour production, is that pneumatic drying. A wide variety of the variables that are from both of the characteristics of the dried material and drying process condition greatly affect the quality of drying result. Fineness Modulus (FM) and average diameter of flour are important variables in determining the quality of the flour. The objectives of this research was to formulatea mathematical relationship between various pneumatic drying process variables with the fineness modulus of the materials of cassava flour by applying dimensional analysis. In order to realize this goal, pneumatic drying equipment has been designed and tested with a wide variety of treatments such as the input capacity, drying air velocity, particle’s flour diameter, and temperature of air dryer as well.Keywords: Cassava flour, pneumatic drying, dimensional analysis, fineness modulus ABSTRAKMetode pengeringan yang diterapkan dalam industri pembuatan tepung salah satunya adalah pneumatic drying. Berbagai macam variabel baik dari sifat-sifat bahan yang dikeringkan maupun kondisi proses pengeringan sangat mempengaruhi kualitas hasil pengeringan. Fineness Modulus (FM) dan diameter tepung rata-rata merupakan variabel-variabel yang penting dalam penentuan kualitas dari tepung. Tujuan dari penelitian ini adalah untuk mencari hubungan matematis antara FM dengan variabel-variabel kondisi proses pengeringan pneumatik. Untuk dapat mewujudkan tujuan tersebut telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, kecepatan udara pengering, diameter partikel tepung, dan temperatur udara pengering.Kata kunci: Tepung ubi kayu, pneumatic drying, analisis dimensi, fineness modulus

scholarly journals Enhancement of Energy Efficiency and Food Product Quality Using Adsorption Dryer with Zeolite

2013 ◽  
Vol 2 (2) ◽  
pp. 81-86 ◽  
Author(s):  
Moh Djaeni ◽  
S.B. Sasongko ◽  
A.J.B. Van Boxtel
Keyword(s):  
Energy Efficiency ◽  
Product Quality ◽  
Food Product ◽  
Drying Methods ◽  
Basic Operation ◽  
Fluidised Bed ◽  
Drying Process ◽  
Medium Temperature ◽  
Drying Time ◽  
Speed Up

Drying is a basic operation in wood, food, pharmaceutical and chemical industry. Currently, several drying methods are often not efficient in terms of energy consumption (energy efficiency of 20-60%) and have an impact on product quality degradation due to the introduction of operational temperature upper 80oC. This work discusses the development of adsorption drying with zeolite to improve the energy efficiency as well as product quality. In this process, air as drying medium is dehumidified by zeolite. As a result humidity of air can be reduced up to 0.1 ppm. So, for heat sensitive products, the drying process can be performed in low or medium temperature with high driving force. The study has been conducted in three steps: designing the dryer, performing laboratory scale equipment (tray, spray, and fluidised bed dryers with zeolite), and evaluating the dryer performance based on energy efficiency and product quality. Results showed that the energy efficiency of drying process is 15-20% higher than that of conventional dryer. In additon, the dryer can speed up drying time as well as retaining product quality.

The Effect of Drying Methods on Physicochemical Properties of Nanostructured Zingiber officinale Rosc. (Ginger) Rhizome

2013 ◽  
Vol 667 ◽  
pp. 458-463 ◽  
Author(s):  
A. Norhidayah ◽  
A. Noriham ◽  
Mohamad Rusop
Keyword(s):  
Zingiber Officinale ◽  
Spherical Particles ◽  
Total Phenolic ◽  
Drying Methods ◽  
Particle Sizes ◽  
Drying Process ◽  
Bioactive Constituents ◽  
Freeze Dried ◽  
Zingiber Officinale Roscoe ◽  
Surface Morphologies

Zingiber officinale Roscoe, family of Zingiberaceae is classified as traditional medicinal that globally consumed as spices, food flavouring as well as remedies to treat women during confinement, to treat stomach upset and diarrhoea.The rhizome has been reported to contain abundant bioactive constituents which are mainly polyphenol and flavonoid. Therefore in this research the effect of cabinet drying (60°C) and freeze drying (-40°C) process during preparation of nanostructure Zingiber officinale Roscoe rhizome on particle sizes, surface morphology, FTIR, as well as Total Phenolic Content (TPC) and Total Flavonoid Content(TFC) were compared. Both drying process affect the particle sizes as well as TPC and TFC value. Finer particle size (254.3+ 9.33) and higher TPC (152.54 mg GAE/ g) and TFC (1.42 mgQE/g) were reported for cabinet dried nanostructure Zingiber officinale Rosc. rhizome as compared to freeze dried. The FESEM Photographs revealed that drying processes did affect the surface morphologies of nanostructure Zingiber officinale Rosc rhizome where cabinet dried produced solid spherical particles with a diameter around 100 – 200 nm and some smaller than100nm. Freeze dried consist of many nanoparticles having rod like structure. Both drying process did not significantly affect the presence of active compounds based on FTIR analysis.

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