Drying Rate Modeling Through Variable Diffusivity Approach for Vacuum Drying of Onion Slices

2010 ◽  
Author(s):  
JAYEETA MITRA ◽  
S L SHRIVASTAVA ◽  
SRINIVASA RAO PAVULURI
Keyword(s):  
Vacuum Drying ◽  
Drying Rate ◽  
Variable Diffusivity

Study on the Vacuum Drying Model of Perilla Leaf by Microwave Method

2014 ◽  
Vol 664 ◽  
pp. 433-436
Author(s):  
Jiang Chang ◽  
Feng Xu ◽  
Guang Hua Wu ◽  
Xiao Feng Fu ◽  
Guang Li ◽  
...  
Keyword(s):  
Water Content ◽  
Kinetics Model ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Microwave Method ◽  
Drying Process ◽  
Leaf Production ◽  
Microwave Vacuum Drying ◽  
Drying Model

The drying rate is difficult to control for perilla leaf during the microwave vacuum drying process. Through scientific approaches, this paper made a research on the relationships between drying factors and drying rate, and established a kinetics model on microwave vacuum drying of perilla leaf. The model can predict the water content variations of perilla leaf during microwave vacuum drying, and provides a theory basis for packaging, storage and transportation for perilla leaf production.

scholarly journals The effect of drying on the mechanical properties and structure of biodegradable films

2018 ◽  
Author(s):  
Gabriela Silveira da Rosa ◽  
Sai Vanga ◽  
Yvan Gariepy ◽  
Vijaya Raghavan
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Biodegradable Films ◽  
Film Forming ◽  
Rate Period ◽  
Bovine Gelatin ◽  
Kinetics Of

The aim of this study was to investigate the effect of convective and vacuum drying on properties of biodegradable films. The film-forming solutions were prepared with bovine gelatin and carrageenan. The films solutions were dried in convective and vacuum dryers at temperatures of 40, 50 and 60 oC. The results of convective drying kinetics of biofilms showed a constant drying rate period followed by a falling drying rate period. The results of thickness showed dependence with moisture content present in films.Carrageenan films showed promising results, with high values of tensile strength and elongation for convective drying at 60 oC. Keywords: gelatin; carrageenan; drying; biofilm 

scholarly journals The Influence of Drying Temperatures and Methods on the Drying Characteristics of ‘IkanBakar’ Paste

2021 ◽  
Vol 12 (1S) ◽  
pp. 112-123
Author(s):  
Che Ku Nur Ain Mardhiah Che Ku Azman ◽  
Mohd Tarmizan Ibrahim
Keyword(s):  
Vacuum Drying ◽  
Drying Rate ◽  
Drying Methods ◽  
Suitable Model ◽  
Drying Method ◽  
Time Data ◽  
Drying Time ◽  
Drying Characteristics ◽  
Oven Drying ◽  
Drying Curve

Drying is one of the popular preservation methods in food products. This work was done to investigate the influence of the drying temperatures and methods on the drying characteristics of ‘ikanbakar’ paste. The ‘ikanbakar’ paste was dried by using oven drying and vacuum drying methods at temperatures of 50°C, 60°C and 70°C. The drying rate was estimated from the moisture content and drying time data. The drying curve showed the falling rate period as the drying rate decreased with increasing time. For colour analysis of the paste, the L* values from the oven drying method were lower than those from the vacuum drying method, ranging from 7.4210 to 7.2752. This showed that the colour of paste from oven drying was darker than vacuum drying. The mathematical models used to describe the drying curve of ‘ikanbakar’ paste were Lewis, Page, Two-term, and Midilliet. al. model. The performance of these models was evaluated by comparing their root mean square error (RSME) and chi-square (X²) values, and it was found that the most suitable model was the Two-term model. There were insignificant differences between the effective moisture diffusivity (Deff) values for the ‘ikanbakar’ paste in both drying methods.

Heat and Mass Transfer Measurements for Bio-Substrate Drying Processes

2013 ◽  
Vol 365-366 ◽  
pp. 595-601
Author(s):  
Rong Yuan Jou
Keyword(s):  
Mass Transfer ◽  
Wind Tunnel ◽  
Heat And Mass Transfer ◽  
Chamber Pressure ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Controlled Environment ◽  
Complex Process ◽  
Before And After ◽  
Wind Velocities

The complex process of heat and mass transfer in bio-substrates during convection, vacuum, and thermohygrostat drying was studied. Changes in temperature and moisture content at the center of the wet material were measured before and after the experiment in order to calculate the drying rate (%/h). In the case of convection drying, the inverter frequency within the wind tunnel was set at 10, 20, and 30 Hz (velocities of 2.2, 4, and 6 m/s, respectively). Measurements were then made at 10 and 20 Hz, with temperatures at 50 and 60°C. In the case of vacuum drying, the chamber pressure was set at 0.4, 4.2, and 92 Torr. The thermohygrostat was set at 50°C with humidity levels at 30, 40, and 50%. In conclusion, thermohygrostat is more effective because of the controlled environment, and that drying rate is increased with lower wind velocities and chamber pressures for convection and vacuum drying respectively.

Analysis of the Vacuum Drying Rate for Red Oak in a Hot Water Vacuum Drying System

2007 ◽  
Vol 25 (3) ◽  
pp. 497-500 ◽  
Author(s):  
Zhangjing Chen ◽  
Fred M. Lamb
Keyword(s):  
Hot Water ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Red Oak ◽  
Drying System

Modeling of vacuum drying of loquat fruit

2014 ◽  
Vol 44 (1) ◽  
pp. 24-31 ◽  
Author(s):  
Hamed Saberian ◽  
Mojtaba Amooi ◽  
Zohreh Hamidi-Esfahani
Keyword(s):  
Mathematical Model ◽  
Regression Analysis ◽  
Moisture Content ◽  
Design Methodology ◽  
Moisture Diffusivity ◽  
Moisture Ratio ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Vacuum Oven ◽  
Content Type

Purpose – The aim of the present research was to study and model drying of loquat fruit under vacuum conditions at three temperatures to select the best mathematical model for predicting drying rate of loquat during times which is used in designing of vacuum dryer. The dried product may be used in the preparation of soups, jam, premixed foods, snacks, etc. Design/methodology/approach – Loquat samples were dried by vacuum oven (52 cm Hg) at three temperatures, 60, 70 and 80°C. First, moisture content was plotted against time for each treatment and after that moisture ratio curves were plotted. These curves were fitted with nine well-known models to select the best model. Findings – Regression analysis of different models and values of RMSE and χ2 showed that page model had the best fitness due to highest R2 and lowest RMSE and χ2. Moisture diffusivity of loquat samples at 60, 70 and 80°C was calculated to be 6.87×10−10, 9.17×10−10 and 1.29×10−9 m2/s, respectively, which increased with temperature. Originality/value – This paper is believed to be the only one which investigates and models drying loquat under vacuum conditions to select the best mathematical model for predicting drying rate of loquat.

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