Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingcheng Wang ◽  
Qing Xu ◽  
Jianbo Liu ◽  
Shuaishuai Zheng ◽  
Ruifang Wang ◽  
...  
Keyword(s):  
Superheated Steam ◽  
Retention Rate ◽  
Sugar Content ◽  
Low Pressure ◽  
Vacuum Drying ◽  
Drying Time ◽  
Superheated Steam Drying ◽  
Health Demand ◽  
Steam Drying ◽  
Material Temperature

Abstract A method of combining low-pressure superheated steam drying (LPSSD) and vacuum drying (VD) was proposed to improve the dried pineapple quality and increase the drying rate. It was found that the inversion temperature in low-pressure superheated steam drying of pineapple was 85.75 °C in terms of the first falling rate period. The combining drying (LPSSD–VD) reduced the maximum material temperature by 9.5 °C and 0.35 °C, and shortened the drying time by 50 min and 90 min compared with LPSSD and VD at the same drying temperature of 90 °C. The vitamin C retention rate of dried pineapple by LPSSD–VD was 29.33% and 15.94% higher than that of LPSSD and VD, respectively. The color of dried pineapple was also improved. Moreover, the sugar content of dried pineapple can be well controlled to meet the health demand of low sugar and ensure the taste of dried pineapple during LPSSD–VD process.

Low-Pressure Superheated Steam Drying—Vacuum Drying of a Porous Media and the Inversion Temperature

2014 ◽  
Vol 33 (1) ◽  
pp. 111-119 ◽  
Author(s):  
Souad Messai ◽  
Jalila Sghaier ◽  
Laurent Chrusciel ◽  
Mohamed El Ganaoui ◽  
Slimane Gabsi
Keyword(s):  
Porous Media ◽  
Superheated Steam ◽  
Low Pressure ◽  
Vacuum Drying ◽  
Inversion Temperature ◽  
Superheated Steam Drying ◽  
Steam Drying

Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jianbo Liu ◽  
Xinran Li ◽  
Li Wang ◽  
Ruifang Wang ◽  
Qing Xu ◽  
...  
Keyword(s):  
Sensitivity Analysis ◽  
Vitamin C ◽  
Superheated Steam ◽  
Color Change ◽  
Low Pressure ◽  
Analysis Method ◽  
Drying Temperature ◽  
Superheated Steam Drying ◽  
Sensitivity Analysis Method ◽  
Steam Drying

Abstract Low pressure superheated steam drying (LPSSD) is an attractive drying method, which can retain nutrients in fruits and vegetables well. To obtain high quality drying products, it is necessary to understand the main factors affecting the quality attribute of drying sample. Therefore, green turnip was selected as the drying sample and sensitivity analysis method was used to identify the main influencing factors of product quality, such as color, re-hydration performance and Vitamin C during LPSSD. The results showed that the drying temperature had the greatest influence on the color change and vitamin C retention of green turnip. The total color difference ΔE* increased with the elevated drying temperature. The drying pressure had the greatest influence on re-hydration performance and the re-hydration ratio decreased with the elevated drying pressure.

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

Food Research ◽  
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.

Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Jianbo Liu ◽  
Jing Xue ◽  
Qing Xu ◽  
Yapeng Shi ◽  
Long Wu ◽  
...  
Keyword(s):  
Vitamin C ◽  
Superheated Steam ◽  
Low Pressure ◽  
Quality Attributes ◽  
Drying Kinetics ◽  
Absolute Pressure ◽  
Vacuum Drying ◽  
Superheated Steam Drying ◽  
Four Levels ◽  
White Radish

Abstract In this paper, white radish discs were dried in superheated steam at absolute pressure 95 mbar at four levels of drying temperature from 75 °C to 90 °C. The drying kinetics and various quality attributes of white radish were investigated, compared with the results by vacuum drying. By kinetic modeling of drying processes with Fick’s second law, low pressure superheated steam drying (LPSSD) had slightly lower value of effective moisture diffusivity but higher activation energy than vacuum drying. In comparison with vacuum drying, the rehydration capability of dried samples by LPSSD was better due to porous microstructure. Only 25 % or more the total amount of Vitamin C was preserved after drying to the ultimate moisture content, but it was found that some amount of Vitamin C was taken with the exhaust steam and preserved in the condensate.

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