Comparison of Drying Characteristics of Green and Black Seedless Grapes using Hot Air Dryer

2016 ◽  
Vol 1 (2) ◽  
Author(s):  
S. P. Singh ◽  
K. S. Jairaj ◽  
K. Srikant
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Ethyl Oleate ◽  
Quality Parameters ◽  
Thompson Seedless ◽  
Drying Characteristics ◽  
Hot Air ◽  
Air Dryer ◽  
Required Quality ◽  
Chimney Effect

Drying characteristics of Thompson seedless (Green) and Sharad seedless (Black) grapes were obtained using a simple laboratory scale hot air dryer. Grapes were dipped for three minutes in a solution prepared by adding 25 g Potassium carbonate and 15 mL Ethyl oleate to 1 liter of distilled water maintained at a temperature of 40°C. Grapes were dried using hot air at a temperature of 60°C and a flow rate of 0.82 mls created by chimney effect. Green grapes with an initial moisture content of 79.94 % required 19 hrs while Black grapes with an initial moisture content of 81.38 % required 27 hrs to reach a final moisture content of 18 % (wet basis). Drying rate constant value for Green grapes was 0.036505 h<sup>-1</sup> while that for Black grapes was 0.024793 h<sup>-1</sup> . Raisins produced from both variety grapes possessed all the required quality parameters acceptable in the international market.

Hot Air Drying and Vacuum Drying Characteristics of Scarlet Runner Beans

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Yoshiki Muramatsu ◽  
Eiichiro Sakaguchi ◽  
Takahiro Orikasa ◽  
Akio Tagawa
Keyword(s):  
Diffusion Coefficient ◽  
Moisture Content ◽  
Initial Moisture Content ◽  
Vacuum Drying ◽  
Drying Method ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air

Abstract The drying characteristics and volume changes of scarlet runner beans were measured under various conditions to obtain useful basic information for the optimum drying method and conditions. The sample was dried using two drying methods: hot air drying and vacuum drying. The measured changes in moisture content of the sample with the hot air drying process were in good agreement with the exact solution of the infinite plane sheet model. The estimated diffusion coefficients were 3.8×10 -7 -7.4×10 -7 (m 2 h -1) for hot air drying and were related to absolute temperature by an Arrhenius-type equation. The hull of the scarlet runner bean is hard and thick, and the drying rate of the sample was much slower than that of other beans. To establish an efficient drying method without the quality loss, the vacuum drying characteristics of the sample were measured at several levels for temperature and initial moisture content. For the vacuum drying process, an exponential model could be used to estimate the changes in moisture content of the sample. The values of diffusion coefficient for vacuum drying were approximately twice as much as the values of diffusion coefficient for hot air drying at the same temperature. The effects of drying method, temperature, and initial moisture content on the sample quality were investigated, and the optimum drying method and conditions for scarlet runner beans were proposed. Volumetric changes in the sample were determined by measuring particle density. The specific volume of the sample was represented as a linear function of moisture content.

Study on drying characteristics of chemical treated slit green chillies under hot air oven

2019 ◽  
Vol 4 (02) ◽  
pp. 229-232
Author(s):  
Ravi Kumar ◽  
Vivak Kumar ◽  
G. R. Singh ◽  
B. R. Singh ◽  
Samsher . ◽  
...  
Keyword(s):  
Moisture Content ◽  
Potassium Carbonate ◽  
Initial Moisture Content ◽  
Drying Rate ◽  
Humid Climate ◽  
Drying Characteristics ◽  
Hot Air ◽  
Rate Period ◽  
Different Temperatures ◽  
Potassium Carbonate Solution

Chilli (Capsicum annuum L.) is one of the important commercial crops of India. It is a crop of tropical and subtropical regions and requires a warm humid climate. Chilli is a highly perishable vegetable with a short shelf-life and commonly encounter postharvest problems; to deal such problems, drying was done using hot air oven. Three different temperatures (50, 60 and 70 °C) use in hot air oven. Before drying chillis were slitted and treated with Butylated Hydroxy Anisole and Potassium Carbonate solution. Overall drying rate increased with temperature in hot air oven. Drying of dipsol green chilli took place in falling rate period. Initial moisture content of the green chilli was an average of 84.20±1 % w. b.

Quality parameters and morphometric characterization of hot-air popcorn as related to moisture content

2019 ◽  
pp. 1-13 ◽  
Author(s):  
Santiago García-Pinilla ◽  
Gustavo F. Gutiérrez-López ◽  
Humberto Hernández-Sánchez ◽  
Gabriela Cáez-Ramírez ◽  
Evangelina García-Armenta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Quality Parameters ◽  
Hot Air ◽  
Morphometric Characterization

scholarly journals Mathematical Modeling of the Drying Kinetics of Thinly-Sliced Saba (Musa Balbasiana) Using Hot-Air Dryer

2018 ◽  
Vol 156 ◽  
pp. 02004
Author(s):  
Lola Domnina B. Pestaño ◽  
John Paul T. Bautista ◽  
Reizl JR. H. Leguiab ◽  
Sean Danielle D. Puri
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
The Philippines ◽  
Drying Kinetics ◽  
Hot Air ◽  
The Laplace Transform ◽  
Pre Treatment ◽  
C 50 ◽  
Air Dryer ◽  
Best Fit

Banana is one of the top produced crops in the Philippines, and among its cultivars is the Musa balbasiana, commonly known as saba. Due to its high moisture content, saba is perishable and one of the methods to increase its shelf-life is drying. The shelf life of saba can be extended up to six months when dried to 12% moisture content. The research focuses on the effect of banana maturity and choses a mathematical model which will best fit its drying kinetics. The banana samples, the unripe and ripe saba, were bone-dried without pre-treatment using a hot-air tray drier. To produce repeatable data, three trials were done for temperatures 40°C, 50°C and 60°C. Among the three mathematical models used in the study, the treated data for both unripe and ripe saba best fit the Laplace Transform Model. Using Lagrange interpolation, the time per trial was computed; unripe saba dried at 50°C achieved the ideal moisture content in an average time of 87.5574 minutes for the three trials while that of ripe saba dried at 40°C achieved the same moisture content in an average time of 88.8619 minutes for the three trials. With the increase in temperature, the discoloration decreased indicating an enzymatic character ofbrowning.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients

2018 ◽  
Author(s):  
Xiaoli Huang ◽  
T. Li ◽  
S.N. Li ◽  
Z.H. Wu ◽  
J. Xue
Keyword(s):  
Moisture Content ◽  
Drying Rate ◽  
Slice Thickness ◽  
Relative Pressure ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Apple Slices ◽  
Apple Slice

In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples,  samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients

Drying Characteristics of Chlorella pyrenoidosa Using Oven and its Evaluation for Bio-Ethanol Production

2020 ◽  
Vol 1007 ◽  
pp. 1-5
Author(s):  
Megawati ◽  
Astrilia Damayanti ◽  
Radenrara Dewi Artanti Putri ◽  
Irene Nindita Pradnya ◽  
Habib Faisal Yahya ◽  
...  
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Dry Weight ◽  
Chlorella Pyrenoidosa ◽  
Carbohydrate Content ◽  
Drying Characteristics ◽  
Influence Of Temperature On ◽  
Critical Moisture ◽  
Higher Temperature ◽  
Water Contents

The objective of this research is to study the influence of temperature on drying and changes in carbohydrate composition during the drying. Chlorella pyrenoidosa was dried in oven at various temperatures and initial weight 2 g. The initial moisture content of Chlorella pyrenoidosa was 487.2% dry weight and the composition was hemicellulose (62.76), cellulose (2.39), and lignin (0.46% dry weight). Every 5 min, the moisture content was recorded. The critical moisture contents of Chlorella pyrenoidosa at 50, 60, and 70 °C are 7.2, 3.9, and 3.1% dry weight, respectively. Meanwhile, the equilibrium water contents are 0.53, 0.32, and 0.12% dry weight, respectively. The carbohydrate content in Chlorella pyrenoidosa cell as a result FTIR analysis indicates that the higher temperature of drying the carbohydrate content increases. Drying of Chlorella pyrenoidosa at temperatures of 50, 60, and 70 °C will decrease moisture content without disturb carbohydrate molecule, so the carbohydrate content increases. Therefore, drying of Chlorella pyrenoidosa before converting become bio-ethanol will give benefit to increase the carbohydrate content and initial rupturing of it’s cell.

Theoretical and Experimental Study of Heating/Drying of Paper Sheet With Gas Heated Infrared Emitter

1999 ◽  
Author(s):  
A. Nadir Husain ◽  
Jamal Seyed-Yagoobi ◽  
Jefferson W. Wirtz
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Transient Temperature ◽  
Temperature Profiles ◽  
Paper Sheet ◽  
Ir Radiation ◽  
Drying Characteristics ◽  
Infrared Wavelength ◽  
Infrared Emitter ◽  
Series Of Experiments

Abstract Infrared (IR) radiation is used for heating/drying of moist paper owing to its penetration characteristic inside porous media, and a high absorptivity of water in the infrared wavelength range. A series of experiments has been conducted along with the development of a theoretical model to study IR drying characteristics. Paper samples are instrumented with thermocouples in the thickness direction to obtain transient temperature profiles along with moisture data. The experimental results confirm IR energy penetration into the paper sheet. The numerical model predicts the experimental transient temperature profile for thinner samples fairly well but tends to under predict the temperatures with progressively thicker samples. Theoretical depth of IR penetration, as a function of sample initial moisture content, has been calculated and was found to decrease with increasing moisture content.

scholarly journals Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry

2013 ◽  
Vol 19 (1) ◽  
pp. 89-105 ◽  
Author(s):  
Esmaeili Adabi ◽  
Ali Motevali ◽  
Ali Nikbakht ◽  
Hadi Khoshtaghaza
Keyword(s):  
Energy Consumption ◽  
Microwave Heating ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Ethyl Oleate ◽  
Hot Water ◽  
Control Treatment ◽  
Hot Air ◽  
Air Convection ◽  
Air Dryer

Massive consumption of energy in drying industry makes it a matter of challenge regarding economical aspects and limited recourses. Several methods for drying including hot air convection, vacuum, infrared and hot air convection-infrared technologies were applied in order to estimate the consumed energy during the drying of mulberry fruit. Moreover, microwave heating, chemical (ethyl oleate and potassium), mechanical (ultrasonic) and blanching (hot water) pretreatments were compared. According to the Results, maximum energy consumption was recorded when no pretreatment was performed. Microwave heating in the hot air convection-infrared dryer resulted in the lowest consumption of energy. Total energy requirement decreased with the temperature in the convection dryer res. Conversely, energy increased with air velocity. The vacuum dryer consumed the highest amount of energy which was measured to be 46.95 kWh while the lowest energy was recorded with using infrared-convective dryers. Also Experimental results showed that minimum and maximum specific energy consumption in the drying of black mulberry were associated with microwave pretreatment in IR-hot air dryer and control treatment in vacuum dryer, respectively. The minimum color change (?E) for drying of black mulberry was found in microwave pretreated samples dried with the vacuum dryer, yet maximum ?E was observed in hot air dryer when no pretreatment was applied.

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