scholarly journals Drying Quality Characteristics of Shiitake Mushroom by Heat Pump Hot-air Dryer

2015 ◽  
Vol 11 (4) ◽  
pp. 22-27 ◽  
Author(s):  
Eun-Jeong Shin ◽  
Ho-Joon Lee
Keyword(s):  
Heat Pump ◽  
Quality Characteristics ◽  
Shiitake Mushroom ◽  
Hot Air ◽  
Air Dryer ◽  
Drying Quality

scholarly journals Drying kinetics and quality aspects during heat pump drying of onion (Allium cepa L.)

2012 ◽  
Vol 1 (2) ◽  
Author(s):  
Nihar Ranjan Sahoo ◽  
Uma Sankar Pal ◽  
Sanjaya Kumar Dash ◽  
M.D. K. Khan
Keyword(s):  
Heat Pump ◽  
Air Temperature ◽  
Colour Change ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Quality Aspects ◽  
Heat Pump Drying ◽  
Air Dryer

A prototype heat pump dryer has been developed for drying of fruits and vegetables at low temperature and relative humidity to maintain the quality of dried product. Onions, of Nasik red variety were peeled, trimmed and sliced to 2 mm thickness. The onion slices were dried in the heat pump dryer at 35ºC (32 % R.H.), 40ºC (26 % R.H.), 45ºC (19 % R.H.) and 50ºC (15 % R.H.). Samples were also dried in a hot air dryer at 50ºC (52 % R.H.) for comparison. The drying rate increased with increase in drying air temperature, associated with reduced R.H., in the heat pump dryer. Drying took place mainly under the falling rate period. The Page equation, resulting in a higher coefficient of determination and lower root mean square error, better described the thin-layer drying of onion slices than the Henderson and Pabis equation. Heat pump drying took less drying time of 360 min and yielded better quality dried product, with higher retention of ascorbic acid and pyruvic acid and lower colour change, as compared to a hot air dryer at the same drying air temperature of 50ºC.

scholarly journals Lipid Class and Phospholipid Compositions of Sea Cucumber Apostichopus japonicus with Heat Pump-Decompression Hybrid Dryer and Hot Air Dryer

2019 ◽  
Vol 9 (4) ◽  
pp. 210-221
Author(s):  
Anisuzzaman Md ◽  
Kamrunnahar Kabery ◽  
U-Cheol Jeong ◽  
Hyun-Chol Jung ◽  
Byeong-Dae Choi ◽  
...  
Keyword(s):  
Lipid Class ◽  
Heat Pump ◽  
Sea Cucumber ◽  
Apostichopus Japonicus ◽  
Hot Air ◽  
Air Dryer

scholarly journals Drying kinetics and quality aspects during heat pump drying of onion (Allium cepa L.)

2012 ◽  
Vol 1 (2) ◽  
Author(s):  
Nihar Ranjan Sahoo ◽  
Uma Sankar Pal ◽  
Sanjaya Kumar Dash ◽  
M.D. K. Khan
Keyword(s):  
Heat Pump ◽  
Air Temperature ◽  
Colour Change ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Quality Aspects ◽  
Heat Pump Drying ◽  
Air Dryer

A prototype heat pump dryer has been developed for drying of fruits and vegetables at low temperature and relative humidity to maintain the quality of dried product. Onions, of Nasik red variety were peeled, trimmed and sliced to 2 mm thickness. The onion slices were dried in the heat pump dryer at 35ºC (32 % R.H.), 40ºC (26 % R.H.), 45ºC (19 % R.H.) and 50ºC (15 % R.H.). Samples were also dried in a hot air dryer at 50ºC (52 % R.H.) for comparison. The drying rate increased with increase in drying air temperature, associated with reduced R.H., in the heat pump dryer. Drying took place mainly under the falling rate period. The Page equation, resulting in a higher coefficient of determination and lower root mean square error, better described the thin-layer drying of onion slices than the Henderson and Pabis equation. Heat pump drying took less drying time of 360 min and yielded better quality dried product, with higher retention of ascorbic acid and pyruvic acid and lower colour change, as compared to a hot air dryer at the same drying air temperature of 50ºC.

DETERMINING THE PROFITABILITY OF GREENHOUSE ELECTROTECHNOLOGIES: A MODELING APPROACH

HortScience ◽  
1994 ◽  
Vol 29 (4) ◽  
pp. 249a-249
Author(s):  
Eric A. Lavoie ◽  
Damien de Halleux ◽  
André Gosselin ◽  
Jean-Claude Dufour
Keyword(s):  
Energy Consumption ◽  
Heat Pump ◽  
Water System ◽  
Heat Pumps ◽  
Hot Water ◽  
Pump System ◽  
Heat Pump System ◽  
Artificial Lighting ◽  
Hot Air ◽  
Marketable Fruit

The main objective of this research was to produce a simulated model that permitted the evaluation of operating costs of commercial greenhouse tomato growers with respect to heating methods (hot air, hot water, radiant and heat pumps) and the use of artificial lighting for 1991 and 1992. This research showed that the main factors that negatively influence profitability were energy consumption during cold periods and the price of tomatoes during the summer season. The conventional hot water system consumed less energy than the heat pump system and produced marketable fruit yields similar to those from the heat pump system. The hot water system was generally more profitable in regards to energy consumption and productivity. Moreover, investment costs were less; therefore, this system gives best overall financial savings. As for radiant and hot air systems, their overall financial status falls between that of the hot water system and the heat pump. The radiant system proved to be more energy efficient that the hot air system, but the latter produced a higher marketable fruit yield over the 2-year study.

scholarly journals Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo
Keyword(s):  
Heat Pump ◽  
Freeze Drying ◽  
Oil Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Starch Gelatinization ◽  
Hot Air ◽  
Heat Pump Drying ◽  
Pre Treatment ◽  
Noodle Quality

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

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