The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples

2019 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Joanna Zubernik ◽  
Magdalena Dadan ◽  
Joanna Cichowska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Ethanol Solution ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Prolonged Storage ◽  
Drying Time ◽  
Pre Treatment ◽  
The One ◽  
The Impact

AbstractThe aim of this study was to investigate the effects of pre-treatment in ethanol solution carried out in variable time with and without ultrasound (US) assistance on convective drying kinetics, total phenolic content (TPC) and hygroscopicity of an apple. The drying time after immersion in ethanol solution was shorter up to 13.4 (without US) and 18.3 % (with US) in comparison to intact slices. The most appropriate model that described kinetics of drying was the one proposed by Sledz et al. Drying of the untreated apple resulted in a decrease of the TPC by 18 %, compared with raw apples and the pre-treatment led to further losses. The tissue after ethanol pre-treatment was less hygroscopic, which proves the possibility to maintain a characteristic texture of the dried apple with prolonged storage stability. The best quality of dried apples was obtained after 1 min of ethanolic pre-treatment with US.

scholarly journals Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1840
Author(s):  
Aleksandra Matys ◽  
Artur Wiktor ◽  
Magdalena Dadan ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
High Temperature ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Negative Effect ◽  
Apple Tissue ◽  
Dehumidified Air Drying ◽  
The Impact ◽  
Ultrasound Pretreatment

The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment and variable air temperature on the kinetics of convective drying with dehumidified air and the quality of dried apples. Apples were dried with dehumidified and non-dehumidified air at 55, 70 and 85 °C. Preliminary ultrasound treatment was conducted by immersion for 60 min. The effect of both ultrasound and dehumidified air utilization was more prominent in the terms of drying time reduction, when lower drying temperatures were used. Drying of apples with dehumidified air, preceded by ultrasound pretreatment, resulted in a greater rehydration capacity of the products, and limited the browning process. Dehumidified air increased the lightness of the dried products, while sonication darkened them. The use of ultrasound before drying coupled with a drying with dehumidified medium at a temperature of 70 °C reduced the exposure of the product to a high temperature and oxygen. Products treated before dehumidified air drying with ultrasounds were characterized by high total phenolic content and the greatest antioxidant activity. This was because such technological treatment reduced exposure of the product to a high temperature and oxygen.

scholarly journals Impact of pre-treatment technologies on soil aquifer treatment

2016 ◽  
Vol 7 (1) ◽  
pp. 1-10 ◽  
Author(s):  
A. Besançon ◽  
M. Pidou ◽  
P. Jeffrey ◽  
B. Jefferson ◽  
K. S. Le Corre
Keyword(s):  
Treatment Options ◽  
Infiltration Rate ◽  
Soil Aquifer Treatment ◽  
Operational Conditions ◽  
Conventional Activated Sludge ◽  
Treatment Train ◽  
Pre Treatment ◽  
The One ◽  
The Impact

This study investigates the impact of pre-treatment options on the performances of soil columns simulating soil aquifer treatment (SAT). For this purpose a conventional activated sludge (CAS) process, a membrane bioreactor (MBR) and vertical flow reed beds were used as single units or in combination before SAT. The influent and effluent from each treatment train were monitored over three successive 6-month periods, corresponding to changes in the operational conditions of the MBR and CAS units from 6 days' sludge retention time (SRT) to 12 and 20 days. All the columns acted as efficient polishing steps for solids and bacteria. The column receiving effluent from the CAS system running at 6 days' SRT also presented high total nitrogen and total phosphorus removals, but this column was also associated with the lowest infiltration rates over that period. While the quality of the effluent from the column following the CAS process increased over 18 months of operation, the effluent quality of the columns receiving MBR effluent degraded. No correlations were found between variations in SRT of the MBR and CAS processes and the columns' performances. Overall, all columns, except the one receiving CAS effluent, underwent a reduction in infiltration rate over 18 months.

scholarly journals Drying characteristics and quality evaluation in convective drying of Cissus quadrangularis Linn.

2018 ◽  
Vol 192 ◽  
pp. 03041
Author(s):  
Setthawat Thanimkarn ◽  
Ekkapong Cheevitsopon ◽  
Jiraporn Sripinyowanich Jongyingcharoen
Keyword(s):  
Quality Evaluation ◽  
Moisture Diffusivity ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Cissus Quadrangularis ◽  
Lower Bulk Density

This study aimed to investigate the effect of drying temperature (40, 60, 80, and 100°C) on drying characteristics of Cissus quadrangularis Linn. (CQ) undergoing convective drying. Physical properties and phytochemicals of the dried CQ were also evaluated. CQ with the thickness of 5 mm was dried from about 10 to 0.1 g water/g dry matter. The results showed that increasing drying temperature increased drying rate (DR) and effective moisture diffusivity (Deff) and consequently decreased drying time. The drying time, maximum DR, and Deff were in the ranges of 85-1920 min, 0.0059-0.0248 g water/g dry matter·min, and 0.7302-9.1281×10-9 m2/s, respectively. Lower drying temperature could preserve quality of the dried CQ. Decreasing drying temperature resulted in greener and lower bulk density and shrinkage. The greatest total phenolic content (TPC) and quercetin content were obtained by drying the CQ at 60°C.

scholarly journals Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies

Processes ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 210 ◽  
Author(s):  
Lisa Yen Wen Chua ◽  
Bee Lin Chua ◽  
Adam Figiel ◽  
Chien Hwa Chong ◽  
Aneta Wojdyło ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Energy Consumption ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Time ◽  
Antioxidant Power ◽  
Vacuum Microwave

Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.

scholarly journals Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carota L.)

2011 ◽  
Vol 32 (3) ◽  
pp. 185-194 ◽  
Author(s):  
Stefan Kowalski ◽  
Dominik Mierzwa
Keyword(s):  
Daucus Carota ◽  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Solid Gain ◽  
Visual Appearance ◽  
Daucus Carota L ◽  
Colorimetric Measurements

Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carotaL.)This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three types of osmotic agents (sucrose, fructose, glucose). Three solution concentrations (20, 40 and 60%) were examined to work out efficient conditions of osmotic dewatering. The parameters such as water loss (WL), solid gain (SG) and osmotic drying rate (ODR) indicating the real efficiency of osmotic dehydrations (OD) were determined. The samples dehydrated with osmotic solutions underwent further convective drying to analyze influence of dehydration process on drying kinetics and final products quality. The quality of products was assessed on the basis of visual appearance of the samples and colorimetric measurements. It was found that osmotic pretreatment improves significantly the final product quality as the samples were less deformed and their colour was better preserved compared to samples, which had not been preliminarily dehydrated. Preliminary dehydration, however, did not influence significantly the overall drying time of the samples.

scholarly journals Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects of Pretreatments and Pulsed Vacuum Osmotic Dehydration on Drying Kinetics and Physicochemical Properties

2020 ◽  
Vol 13 (10) ◽  
pp. 1848-1856
Author(s):  
Zi-Liang Liu ◽  
Izabela Staniszewska ◽  
Danuta Zielinska ◽  
Yu-Hao Zhou ◽  
Konrad W. Nowak ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Time ◽  
Antioxidant Power ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Ferric Reducing Antioxidant Power

Abstract The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying kinetics, bioactive compounds, texture and color of whole cranberries during combined hot air convective drying, and microwave-vacuum drying (HACD+MWVD). Drying of berries took from 20 to 493 min. Drying rate was enhanced by 23% and drying time of non-osmotically dehydrated fruits was shortened by 33% using F treatment, while MWV decreased moisture content before drying by 68% and shortened the drying time of PVOD berries by 96%. Generally, total phenolic (TP) content increased during processing, total flavonoids (TF), and total monomeric anthocyanins (TMA) contents decreased, while the values of ferric reducing antioxidant power (FRAP) of dried fruits depended on the initial pretreatment. F and HACD+MWVD yielded fruits of the highest L* (33.8 ± 0.7), a* (25.2 ± 1.0), and b* (7.3 ± 0.6), inflated oval shape, and a small amount of wrinkles on the surface. PVOD and HACD+MWVD resulted in flat and wrinkled fruits.

Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices

2015 ◽  
Vol 11 (3) ◽  
pp. 435-446
Author(s):  
Wenfeng Li ◽  
Moyi Wang ◽  
Xulin Xiao ◽  
Baoshan Zhang ◽  
Xingbin Yang
Keyword(s):  
Effective Diffusivity ◽  
Nutrient Retention ◽  
Ascorbic Acid Content ◽  
Drying Kinetics ◽  
Total Phenolic ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Impingement Jet ◽  
Air Impingement

Abstract This study is designed to investigate drying kinetics, nutrient retention and rehydration ratio of onion slices under air-impingement jet drying (AIJD) with different drying temperatures (40, 50 and 60°C), air velocities (11, 12 and 13 m/s), and the distance between jet nozzles and material box (0, 40 and 80 mm). Additionally, the influence of AIJD and hot air drying (HAD) on drying efficiency and product quality of onion slices was comparatively investigated. It was found that the moisture effective diffusivity of onion slices under AIJD ranged from 3.51 × 10−10 to 5.51 × 10−10 m2/s, and the activation energy (E a) of onion determined from Arrhenius equation was 14.73 kJ/mol, and ascorbic acid content (AAC), total phenolic content (TPC) and DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity (DSA) significantly decreased in the dried onions compared to that in fresh onion. In addition, the results suggest that the Modified Page model provides the best fit for AIJD curves. Furthermore, AIJD product is better than HAD both in decreasing drying time and enhancing drying rate, AAC, TPC, DSA and rehydration ratio. Accordingly, the AIJD method has advantages in drying time and quality of products, indicating that this technology can be widely applied to food drying process.

scholarly journals Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration

2021 ◽  
Vol 25 (8) ◽  
pp. 560-565
Author(s):  
Letícia F. Oliveira ◽  
Jefferson L. G. Corrêa ◽  
Paula G. Silveira ◽  
Marina B. Vilela ◽  
João R. de J. Junqueira
Keyword(s):  
Water Activity ◽  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
The Other ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Second Law ◽  
Drying Time ◽  
Different Temperatures

ABSTRACT In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions.

scholarly journals Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth

2021 ◽  
Vol 11 (16) ◽  
pp. 7672
Author(s):  
Yousef Abbaspour-Gilandeh ◽  
Mohammad Kaveh ◽  
Hamideh Fatemi ◽  
Esmail Khalife ◽  
Dorota Witrowa-Rajchert ◽  
...  
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Bioactive Compounds ◽  
Specific Energy Consumption ◽  
Moisture Diffusion ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Time And Energy

This study is focused on the influence of convective drying (50, 60, and 70 °C) and infrared (IR) power (250, 500, and 750 W) on the drying kinetics, the specific energy consumption of terebinth drying as well as quality and bioactive compounds upon various pretreatments such as ultrasound (US), blanching (BL), and microwave (MW). Compared to convective drying, IR drying decreased more the drying time and energy consumption (SEC). Application of higher IR powers and air temperatures accelerated the drying process at lower energy consumption (SEC) and higher energy efficiency and moisture diffusion. Terebinth dried by a convective dryer at 60 °C with US pretreatment showed a better color compared to other samples. It also exhibited the polyphenol and flavonoid content of 145.35 mg GAE/g d.m. and 49.24 mg QE/g d.m., respectively, with color variations of 14.25 and a rehydration rate of 3.17. The proposed pretreatment methods significantly reduced the drying time and energy consumption, and from the other side it increased energy efficiency, bioactive compounds, and quality of the dried samples (p < 0.01). Among the different pretreatments used, microwave pretreatment led to the best results in terms of the drying time and SEC, and energy efficiency. US pretreatment showed the best results in terms of preserving the bioactive compounds and the general appearance of the terebinth.

The Development of Agritourism in the Podkarpackie Voivodeship in the Light of International and National Conditions

2017 ◽  
Vol 13 ◽  
pp. 244-261
Author(s):  
Mariola Tracz ◽  
Małgorzata Bajgier-Kowalska ◽  
Radosław Uliszak
Keyword(s):  
Development Strategy ◽  
Current State ◽  
Central Statistical ◽  
Central Statistical Office ◽  
Tourism Resources ◽  
The One ◽  
The Impact ◽  
District Offices ◽  
Socio Economic Factors

Podkarpackie Voivodeship is one of the regions of Poland in which the number of agritourism entities is very high. Therefore tourism plays a significant role in its development strategy. The aim of the paper is to identify the current state of agritourism and the changes that have occurred in the region in the years 2000–2016. Specific objectives are to determine the distribution of agritourism farms and their offer, together with a comprehensive analysis of the environmental and socio-economic factors, as well as the impact of the Slovak-Ukrainian border. The report was developed on the statistical materials from the Polish Central Statistical Office, Podkarpackie Agricultural Advisory Centre in Boguchwała and data collected from municipalities and district offices that is published on their websites, as well as through interviews with 100 owners of agritourism farms in the Podkarpackie Voivodeship. The research has shown, on the one hand, the decline in the number of farms in the region and, on the other hand, the increase in the diversity of the tourist offer of these entities. Distribution of agritourism farms is closely linked to the attractiveness of natural environment and quality of secondary tourism resources. Traditional agritourism has not yet fully used its countryside, as well as cross-border advantages of its location.

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