scholarly journals Optimization of Osmotic Dehydration Coupled to Hot Air Drying for the Production of Tomato Powder and Reconstituted Concentrates

2021 ◽  
Vol 6 (5) ◽  
pp. 35-42
Author(s):  
C. T. Maka ◽  
O. R. Isma-ila ◽  
J. F. Ekorong Akouan Anta ◽  
C. Kapseu
Keyword(s):  
Osmotic Dehydration ◽  
Quadratic Model ◽  
Optimal Conditions ◽  
Hot Air Drying ◽  
Drying Time ◽  
Hot Air ◽  
Nacl Concentration ◽  
Local Farmer ◽  
Fresh Tomato ◽  
Tomato Powder

The brine temperature (X1), the NaCl concentration (X2), the drying temperature (X3), and the drying time (X4) were the 4 parameters explored in this study, which aimed to model the OD-Drying coupling of fresh tomato. A 4 factors Box-Behnken experimental design associated to the response surface methodology (RSM). A transformation of the usual quadratic model was necessary to fit the experimental results. From the obtained models, relationships between the studied factors and the followed responses were establish. From the multicriteria optimization, the following conditions were found as optimal: X1 = 65 ℃, X2 = 5%, X3 = 43.88 ℃ and X4 = 24h. The tomato powder obtained by reproduction of optimal conditions showed better properties than the tomato powder produced by local farmer by sun drying, but similar characteristics as the concentrate prepared from it. From the fresh tomato to the tomato powder obtain using the optimal conditions, the overall quality lost is relatively low.

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 Development of Hot-Air Dried Cut Persimmon

2011 ◽  
Vol 7 (5) ◽  
Author(s):  
Marta Igual ◽  
María Luisa Castelló ◽  
Eva Roda ◽  
María Dolores Ortolá
Keyword(s):  
Mechanical Properties ◽  
Kinetic Study ◽  
Osmotic Dehydration ◽  
Mass Variation ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Sensory Analyses ◽  
Optical And Mechanical Properties

In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study has been carried out analysing mass variation, colour and texture changes in samples. Two sensory analyses were also performed considering drying time and geometry. Furthermore, the influence of 35 days of storage on optical and mechanical properties was also determined. The results obtained showed that geometry did not affect the parameters analyzed. According to the results of the kinetic study, the selected drying times were 8 and 12 hours. Osmotic pretreatment does not imply improvements in the final product. Judges preferred slices dried for 8 hours without osmotic pretreatment. The time of storage did not influence the optical and mechanical properties.

scholarly journals Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 202
Author(s):  
Ivan Pavkov ◽  
Milivoj Radojčin ◽  
Zoran Stamenković ◽  
Krstan Kešelj ◽  
Urszula Tylewicz ◽  
...  
Keyword(s):  
Activation Energy ◽  
Osmotic Dehydration ◽  
Effective Diffusivity ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10−9 m2/s and solute 8.315 × 10−10–1.113 × 10−9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10−10 m2/s to 1.970 × 10−9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.

scholarly journals Examination of physical properties of final product and drying properties of combined (convective pre-drying and freeze finish-drying) dehydration method

2014 ◽  
pp. 5-12
Author(s):  
Tamás Antal
Keyword(s):  
Freeze Drying ◽  
Operating Conditions ◽  
Small Scale ◽  
Case Hardening ◽  
Degree Polynomial ◽  
Hot Air Drying ◽  
Drying Time ◽  
Drying Characteristics ◽  
Hot Air ◽  
Drying Properties

In this study, the effects of freeze drying (FD), hot-air drying (HAD) and combined drying (HAD-FD) on drying characteristics, energy uptake, texture, rehydration and color of carrot were investigated. Results showed that HAD-FD significantly improved the drying time compared with FD under the same operating conditions, and the HAD-FD can reduce the total cost of dehydration. The drying kinetics was described by the Henderson-Pabis and the third degree polynomial models in the case of HAD, FD and HAD-FD. The HAD carrot samples were exhibited shrinkage, case hardening, poor rehydration and brown surface. The FD carrot cubes appeared porous structure, excellent rehydration, soft texture and loose color. The HAD-FD samples were superior to HAD products and was nearer in quality to FD products with respect to appearance, rehydration and surface resistance (texture). Finally, it is concluded that HAD-FD is effective in improving the FD drying rate. However, the combined drying has a small-scale adverse effect on product quality.

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

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

Determination of Antioxidant Activity of Edible Calendula Flowers by Hot-air Drying Time

2018 ◽  
Vol 26 (4) ◽  
pp. 202-208
Author(s):  
Sang Im Oh ◽  
Seo Young Kim ◽  
Ja Hee Lee ◽  
Ae Kyung Lee
Keyword(s):  
Antioxidant Activity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

scholarly journals Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Lihui Zhang ◽  
Yu Qiao ◽  
Chao Wang ◽  
Li Liao ◽  
Lu Liu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Antioxidant Properties ◽  
Bound Water ◽  
Principal Component ◽  
Vacuum Drying ◽  
Active Components ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. The antioxidant properties of FVD-AD were lower than those of FVD but significantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.

scholarly journals Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Mingyue Xu ◽  
Guifang Tian ◽  
Chengying Zhao ◽  
Aftab Ahmad ◽  
Huijuan Zhang ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Short Wave ◽  
Hot Air Drying ◽  
Time Saving ◽  
Drying Time ◽  
Infrared Drying ◽  
Sun Drying ◽  
Hot Air ◽  
Short Wave Infrared ◽  
Dpph Radical Scavenging

To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.

A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Krit Apinyavisit ◽  
Adisak Nathakaranakule ◽  
Somchart Soponronnarit ◽  
Gauri S. Mittal
Keyword(s):  
Energy Efficient ◽  
Preference Score ◽  
Drying Method ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Drying Techniques ◽  
Microwave Techniques

AbstractThe aim of this study is to find a better drying method to replace conventional hot air drying (HAD) in terms of faster, energy efficient and better product quality. Two alternative drying techniques, microwave combined with hot air drying (MHD) and microwave vacuum drying (MVD), are compared in this study to dry peeled and destoned longan fruit. Both MHD and MVD reduced the drying time up to 48 % and energy consumption as compared to HAD. These techniques provided lower product redness, yellowness and shrinkage but higher lightness and porous structure as compared to HAD. MVD reduced hardness and toughness of the dried product. MHD provided the highest preference score in terms of colour and shape and was as acceptable as the commercial product dried by HAD. MHD is the most suitable method for longan drying.

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