Effect of Pretreatment Methods on the Moisture State and Drying Quality of Balsam Pear (Momordica charantia L.) Slices Using a Microwave Vibratory Fluidized Bed

AbstractIn order to improve the uniformity of microwave absorption and obtain good drying quality, a vibratory fluidized bed was used during the microwave drying of balsam pear slices. The temperature distribution of the materials during drying is discussed. The water state and drying quality of the balsam pear slices with blanching, ultrasonic, and superheated steam pretreatment were measured using low-field nuclear magnetic resonance and scanning electron microscopy. As a result, the drying uniformity of balsam pear slices was improved, and the drying temperature decreased more than 10 °C using the microwave vibratory fluidized bed. By using an ultrasonic pretreatment step, the activity of the water molecules was improved, and the drying time was reduced by 10 min, but the product was discolored during drying. Blanching and superheated steam pretreatment did not improve the activity of water molecules, but the product color changes were minimal and drying time was reduced by 20 min. The microstructure of dehydrated balsam pear slices was destructed seriously caused by this heat–moist pretreatment. Therefore, a variety of pretreatments should be integrated for the comprehensive control of the processing characteristics, such as enzyme deactivation and improving water activity, to further improve the drying efficiency and quality of balsam pear slices.

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KARAKTERISTIK FISIKOKIMIA PATI SAGU HASIL PENGERINGAN SECARA FLUIDISASI MENGGUNAKAN ALAT PENGERING CROSS FLOW FLUIDIZED BED BERTENAGA SURYA DAN BIOMASSA

REAKTOR ◽

10.14710/reaktor.13.3.155-164 ◽

2011 ◽

Vol 13 (3) ◽

pp. 155 ◽

Cited By ~ 6

Author(s):

Abadi Jading ◽

Eduard Tethool ◽

Paulus Payung ◽

Sarman Gultom

Keyword(s):

Chemical Composition ◽

Fluidized Bed ◽

Cross Flow ◽

Physicochemical Characteristics ◽

Sago Starch ◽

Drying Time ◽

Fluidized Bed Dryer ◽

Conventional Drying ◽

Fluidized Bed Drying

PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The results of this study indicate that dry sago starch which has been drained by means of cross flow fluidized bed dryer has a chemical composition that does not vary much with starch which is dried by conventional drying, so that the dried sago starch produced by the dryer is very good. On the other hand the use of dryers is the more correct because the physicochemical properties of sago starch using a low drying temperature and drying time is short. Tujuan penelitian ini adalah mempelajari perbandingan kualitas pati sagu hasil pengeringan menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa dengan pengeringan secara konvensional, khususnya komposisi kimia dan karakteristik fisikokimia. Penelitian ini dilakukan melalui beberapa tahapan yaitu pengeringan pati sagu basah menggunakan alat pengering cross flow fluidized bed, pengeringan secara konvensional serta pengujian kualitas pati sagu kering hasil pengeringan. Hasil dari penelitian ini menunjukkan bahwa pati sagu kering yang telah dikeringkan dengan alat pengering cross flow fluidized bed memiliki komposisi kimia yang tidak berbeda jauh dengan pati yang dikeringkan dengan cara pengeringan secara konvensional, sehingga pati sagu kering yang dihasilkan oleh alat pengering tersebut sangat baik. Di sisi lain penggunaan alat pengering ini semakin memperbaiki sifat fisikokimia pati sagu sebab menggunakan suhu pengeringan yang rendah dan waktu pengeringan yang singkat. Kata Kunci: pengering unggun terfluidakan; fisikokimia; pati sagu

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Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

The Journal of Agriculture and Development ◽

10.52997/jad.6.06.2020 ◽

2020 ◽

pp. 53-61

Author(s):

Dat Q Tran

Keyword(s):

Microwave Drying ◽

Drying Methods ◽

Hot Air Drying ◽

Drying Time ◽

Air Drying ◽

Color Retention ◽

Hot Air ◽

Drying Techniques ◽

Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

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Kinetic study, optimization and comparison of sun drying and superheated steam drying of asam gelugor (Garcinia cambogia)

Food Research ◽

10.26656/fr.2017.4(2).288 ◽

2019 ◽

Vol 4 (2) ◽

pp. 396-406

Author(s):

G.W. Lim ◽

S. Jafarzadeh ◽

Norazatul Hanim M.R.

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Superheated Steam ◽

Acid Number ◽

Drying Process ◽

Drying Time ◽

Sun Drying ◽

Superheated Steam Drying ◽

Steam Drying

The purposes of present study are to compare the kinetic drying of the G. cambogia through sun drying and superheated steam drying (SSD) method and optimizing the quality of SSD of it through response surface methodology. G. cambogia fruit rinds were dried at temperature of 150°C, 200°C and 250°C. The drying curves were fitted into the mathematical model of Page, Lewis and Henderson-Pabis models. Page model was found to be the best in describing the drying behavior of G. cambogia. Drying rate constant (k) increased as temperature increased and SSD method had overall higher drying rates ranged from 5.929 x 10-5 to 5.861 x 10-4 min-1 than sun drying method which was 4.980 x 10-6 min-1 . Total acid number showed a trend of increased followed by decreased over drying time. superheated steam drying process of G. cambogia fruit rinds was optimized by using response surface methodology employing a central composite design. Drying time and temperature were the factors in optimization while moisture content (wet basis), acid number and lightness (*L) were the response parameters. Experimental results were fitted to a second-order polynomial model and the model fitness and optimal drying condition were determined by regression analysis and analysis of variance. The optimal conditions for superheated steam drying of G. cambogia fruit rinds were identified as 46.60 mins and 150°C with the composite desirability of 0.913. Application of superheated steam drying under controlled conditions resulted in faster drying process and better quality of dried G. cambogia than conventional sun drying technique.

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High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Food Control ◽

10.1016/j.foodcont.2018.09.008 ◽

2019 ◽

Vol 96 ◽

pp. 104-111 ◽

Cited By ~ 27

Author(s):

Li-Zhen Deng ◽

Zhongli Pan ◽

A.S. Mujumdar ◽

Jin-Hong Zhao ◽

Zhi-An Zheng ◽

...

Keyword(s):

Cellular Structure ◽

High Humidity ◽

Drying Time ◽

Hot Air ◽

Air Impingement ◽

Drying Quality

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Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon

Foods ◽

10.3390/foods8020084 ◽

2019 ◽

Vol 8 (2) ◽

pp. 84 ◽

Cited By ~ 5

Author(s):

Soner Çelen

Keyword(s):

Energy Consumption ◽

Color Change ◽

Power Level ◽

Effective Diffusion ◽

Microwave Energy ◽

Microwave Drying ◽

Slice Thickness ◽

Fresh Sample ◽

Drying Time ◽

Color Changes

In this study, changes in the drying kinetics, color change, and the energy consumption for microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure of the persimmon was also investigated by considering its thermal changes. It is important to be aware of the purpose of the drying process for determining the drying system. Results of this research showed that 460 W for 7 mm slice thickness depending on energy consumption, 600 W for 5 mm slice thickness depending on drying time, and 600 W depending on color changes were found as suitable drying processes depending on drying conditions. The effective diffusion values varied between 2.97 × 10−8 m2 s−1 and 4.63 × 10−6 m2 s−1. The activation energy values for 5 mm, 7 mm and 9 mm slice thickness were estimated as 32.82, 18.64, and 12.80 W g−1, respectively. The drying time and energy consumption decreased, whereas drying rate increased with an increase in the microwave energy. The number of pores increased compared to structure of fresh sample, and the pores got to be larger for 5 mm slice thickness as the power level increased. Results showed that the applied microwave energy had an important effect on the heating of the material and the change in the microstructure.

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Artificial Neural Network Modeling of Drying Kinetics and Color Changes of Ginkgo Biloba Seeds during Microwave Drying Process

Journal of Food Quality ◽

10.1155/2018/3278595 ◽

2018 ◽

Vol 2018 ◽

pp. 1-8 ◽

Cited By ~ 10

Author(s):

Jun-Wen Bai ◽

Hong-Wei Xiao ◽

Hai-Le Ma ◽

Cun-Shan Zhou

Keyword(s):

Neural Network ◽

Artificial Neural Network ◽

Ginkgo Biloba ◽

Drying Kinetics ◽

Microwave Drying ◽

Drying Process ◽

Drying Time ◽

Color Changes ◽

Rate Period ◽

Artificial Neural

Ginkgo biloba seeds were dried in microwave drier under different microwave powers (200, 280, 460, and 640 W) to determinate the drying kinetics and color changes during drying process. Drying curves of all samples showed a long constant rate period and falling rate period along with a short heating period. The effective moisture diffusivities were found to be 3.318 × 10−9 to 1.073 × 10−8 m2/s within the range of microwave output levels and activation energy was 4.111 W/g. The L⁎ and b⁎ values of seeds decreased with drying time. However, a⁎ value decreased firstly and then increased with the increase of drying time. Artificial neural network (ANN) modeling was employed to predict the moisture ratio and color parameters (L⁎, a⁎, and b⁎). The ANN model was trained for finite iteration calculation with Levenberg-Marquardt algorithm as the training function and tansig-purelin as the network transfer function. Results showed that the ANN methodology could precisely predict experimental data with high correlation coefficient (0.9056–0.9834) and low mean square error (0.0014–2.2044). In addition, the established ANN models can be used for online prediction of moisture content and color changes of ginkgo biloba seeds during microwave drying process.

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Study on the Effect of Vacuum Microwave Drying on Quality of Okra

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.791-793.132 ◽

2013 ◽

Vol 791-793 ◽

pp. 132-136 ◽

Cited By ~ 1

Author(s):

Jing Yi Li ◽

Zhen Hua Duan

Keyword(s):

Microwave Power ◽

Fracture Resistance ◽

Colour Change ◽

Microwave Drying ◽

Rehydration Ratio ◽

Drying Time ◽

Vacuum Degree ◽

Vacuum Microwave ◽

The Impact

The purpose of this paper is to investigate the impact of vacuum microwave drying on the quality of okra. The curves of colour, fracture resistance, rehydration ratio and the content of vitaminC were obtained at various drying times, vacuum degrees and microwave powers. Results showed that an increase in drying time and microwave power resulted in serious colour change when compare the dry product to fresh okra. However, the higher the vacuum, the slighter the colour changed. The fracture resistance decreased and the brittleness was good when drying time was increased to high level of 14min and 16min. Increasing vacuum degree also made fracture resistance decreased; rehydration ratio increased with the time and microwave power increased, but decreased if the time exceeds 14min. The rehydration ratio of okra is also affected by the vacuum degree, increasing which led the rehydration ratio increased significantly at the beginning of drying and then slowly; the greater the drying time and microwave power, the more lost of vitaminC, however, higher vacuum degree was found to be beneficial to save the vitaminC.

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Effects of ozone pretreatment on drying kinetics and quality of Granny Smith Apple dried in a fluidized bed dryer

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7460 ◽

2018 ◽

Author(s):

Sueli Rodrigues ◽

Thatyane Vidal Fonteles ◽

Ronnyely Braz Reis Do Nascimento ◽

Fabiano Andre Narciso Fernandes

Keyword(s):

Fluidized Bed ◽

Treatment Time ◽

Drying Kinetics ◽

Ozone Treatment ◽

Fluidized Bed Dryer ◽

Color Changes ◽

Water Diffusivity ◽

Ozone Pretreatment ◽

Fluidized Bed Drying

Fluidized bed drying is a method for controlled and mild drying of wetThis study aimed to evaluate the effects of ozone pretreatment on drying of green apple carried out in a fluidized bed dryer to determine drying kinetics and identify operating parameters for improved product quality. Results reveal that drying temperature in different levels affected water diffusivity and retention of bioactive compounds. The ozone pretreatment showed unexpected results since the pretreatment reduced the water difusivity and promoted an increase in the enzyme activity. The treatment time strongly afftected the final polyphenoloxidase and peroxidase activities. On the other hand, the ozone treatment resulted in lower color changes compared to non-ozone treated dried apples.Keywords: diffusivity; polyphenoloxidase; enzymatic browning; ozone.

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Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms

International Journal of Food Engineering ◽

10.1515/ijfe-2012-0063 ◽

2014 ◽

Vol 10 (1) ◽

pp. 167-181 ◽

Cited By ~ 17

Author(s):

Masoud Hashemi Shahraki ◽

Seid Mahdi Jafari ◽

Mana Mashkour ◽

Ebrahim Esmaeilzadeh

Keyword(s):

Genetic Algorithms ◽

Response Surface Methodology ◽

Response Surface ◽

Fluidized Bed ◽

Sesame Seed ◽

Air Velocity ◽

Drying Time ◽

Sesame Seeds ◽

Color Changes ◽

Fluidized Bed Drying

Abstract Optimization of fluidized bed drying of sesame seeds was done by response surface methodology (RSM) and genetic algorithms (GA). Effect of drying parameters (drying temperature (40, 50, 60°C), drying time (60, 120, 180 min), air velocity (1, 1.5, 2 m/s) and bed depth of dryer (1–3 cm) was investigated based on the quality attributes of dried seeds. These factors were optimized with respect to the moisture ratio, color indices, and texture parameters (hardness and fracturability). The obtained models showed very well fitness with experimental data. The coefficients of resulting models with RSM were further optimized using GA. It was revealed that GA-optimized models have better fitness with the experimental results than RSM models. Our results suggest that sesame seed dried in 40–45°C for 115–120 min with 1 m/s air velocity had the lowest moisture content and color changes and the best texture.

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