scholarly journals Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

2021 ◽  
Vol 24 (3) ◽  
pp. 150-156
Author(s):  
Fakhreddin Salehi ◽  
Maryam Satorabi
Keyword(s):  
Radiation Power ◽  
Colour Change ◽  
Colour Difference ◽  
Ir Radiation ◽  
Drying Time ◽  
Surface Change ◽  
Appearance Quality ◽  
Power Effect ◽  
Surface Area Change ◽  
Average Standard Error

Abstract The article presented conducts the research of infrared radiation power effect on the colour and surface changes of peach slices coated with basil seeds gum (BSG) and xanthan gum during drying. The colour indices include redness (a*), yellowness (b*), lightness (L*), and total colour difference (∆E), which were used for the purposes of colour change calculation. As the IR radiation power increased from 150 W to 375 W, the average values of L*, a* and b* of uncoated and coated peach slices decreased from 67.45 to 65.41; 7.95 to 5.89; and 49.21 to 38.52, respectively. The lowest ∆E and surface change values were observed in peach samples coated with BSG. The modelling results showed that the MMF model was the best model to describe the total colour difference of uncoated and coated peach slices (the average correlation coefficient was equal to 0.991 and the average standard error was equal to 1.791). The surface area change (%) of uncoated and coated peach slices increased with the progression of drying time, but the rate of changes was lower for the coated peach slices with BSG. The current research indicated that BSG coating has the potential to improve surface colour and appearance quality of dried peach slices.

scholarly journals INFRARED DRYING KINETICS OF COATED PEACH SLICES WITH BASIL SEED AND XANTHAN GUMS

2021 ◽  
Vol 51 (3) ◽  
pp. 173-178
Author(s):  
Fakhreddin Salehi ◽  
Maryam Satorabi
Keyword(s):  
Mean Square Error ◽  
Radiation Power ◽  
Absolute Error ◽  
Moisture Diffusivity ◽  
Mean Square ◽  
Ir Radiation ◽  
Drying Time ◽  
Drying Behavior ◽  
Seed Gum ◽  
Drying Efficiency

The objective of the current work was aimed to estimate the influence of novel edible coatings based on basil seed and xanthan gums, and infrared (IR) radiation power on the drying efficiency of coated peach slices were investigated in an IR dryer system. Moisture ratio data of IR drying of peach slices were fitted to 7 various empirical thin-layer equations. It was found that Page model has the best fit to show the kinetic behavior and acceptably described the IR drying behavior of coated peach slices with the lowest mean square error (MSE), root mean square error (RMSE), mean absolute error (MAE), and standard error (SE) values and the highest correlation coefficient (r) value. The values of MSE, RMSE, and MAE for all experiments were in the ranges of 0.00017-0.00047, 0.013-0.022, and 0.011-0.018, respectively. The average drying time of uncoated peach slices, coated by xanthan gum and coated by basil seed gum were 52.78, 60.00, and 76.22 min, respectively. The average effective moisture diffusivity (Deff) of uncoated and coated peach slices with basil seed and xanthan gums increased from 2.18×10-9 m2/s to 4.56×10-9 m2/s with increasing IR lamp power from 150 W to 375 W.

scholarly journals Colour change and kinetics of winter jujube slices during pulsed air-jet impingement drying

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 302-308
Author(s):  
Cao Yuxue ◽  
Wang Gao ◽  
Huang Yong ◽  
Zhu Rongguang ◽  
Wang Qiang ◽  
...  
Keyword(s):  
Experimental Data ◽  
Early Stage ◽  
Colour Change ◽  
Jet Impingement ◽  
Colour Difference ◽  
Drying Time ◽  
First Order ◽  
Air Jet ◽  
Different Temperatures ◽  
Best Fitting

The colour and the characteristics of colour change curves of winter jujube slices at different temperatures (55, 60, 65, 70, and 75°C) by the single factor experiment during pulsed air-jet impingement drying were stidied. The experimental data of colour difference (ΔE*) were fitted and verified by classic colour change model of thin fruit and vegetable. The results showed that L*(whiteness/darkness) and –a* (redness/greenness) of winter jujube slices decreased with the increase of drying time at different drying temperatures, while the change in the early stage was rapid, the latter stage was slow. The b* (yellowness/blueness) increased with the increase of drying time at different drying temperatures. Under different drying temperatures, the colour difference (ΔE*) of winter jujube slices increased with the increase of drying time during the drying process, the change in the early stage was rapid, the latter stage was slow. When the drying temperatures were 55, 60, 65 and 75°C, the first order fractional model of the colour difference (ΔE*) obtained the best fitting results with experimental data. Meanwhile, when the drying temperature was 70°C, the first of the first order mode of the total colour difference (ΔE*) was the best.

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.

Enhanced Evaporation of Microscale Droplets With an Infrared Laser

2016 ◽  
Vol 139 (1) ◽  
Author(s):  
Luis A. Ferraz-Albani ◽  
Alberto Baldelli ◽  
Chrissy J. Knapp ◽  
Wolfgang Jäger ◽  
Reinhard Vehring ◽  
...  
Keyword(s):  
Water Droplet ◽  
Droplet Evaporation ◽  
Radiant Flux ◽  
Droplet Temperature ◽  
Ambient Conditions ◽  
Drying Time ◽  
Proposed Model ◽  
Environment Temperature ◽  
Order Of Magnitude ◽  
Surface Area Change

Enhancement of water droplet evaporation by added infrared radiation was modeled and studied experimentally in a vertical laminar flow channel. Experiments were conducted on droplets with nominal initial diameters of 50 μm in air with relative humidities ranging from 0% to 90% RH. A 2800 nm laser was used with radiant flux densities as high as 4 × 105 W/m2. Droplet size as a function of time was measured by a shadowgraph technique. The model assumed quasi-steady behavior, a low Biot number liquid phase, and constant gas–vapor phase material properties, while the experimental results were required for model validation and calibration. For radiant flux densities less than 104 W/m2, droplet evaporation rates remained essentially constant over their full evaporation, but at rates up to 10% higher than for the no radiation case. At higher radiant flux density, the surface-area change with time became progressively more nonlinear, indicating that the radiation had diminished effects on evaporation as the size of the droplets decreased. The drying time for a 50 μm water droplet was an order of magnitude faster when comparing the 106 W/m2 case to the no radiation case. The model was used to estimate the droplet temperature. Between 104 and 5 × 105 W/m2, the droplet temperature changed from being below to above the environment temperature. Thus, the direction of conduction between the droplet and the environment also changed. The proposed model was able to predict the changing evaporation rates for droplets exposed to radiation for ambient conditions varying from dry air to 90% relative humidity.

scholarly journals Comparison of Visual and Instrumental Assessment of Colour Differences on Finished Wooden Surfaces

2020 ◽  
Vol 71 (2) ◽  
pp. 201-207
Author(s):  
Matjaž Pavlič ◽  
Marko Petrič
Keyword(s):  
Colour Change ◽  
Visual Assessment ◽  
Surface Finishing ◽  
Colour Difference ◽  
Naked Eye ◽  
Instrumental Assessment ◽  
A Value ◽  
Starting Point ◽  
Measurement Results ◽  
Transparent Coating

Staining of wood with various substances and processes is an important part of surface finishing of wood. Colour differences as a result of staining and of exposure of coloured wood during its utilisation are usually evaluated by instrumental measurements. However, the measurement results can show something else compared to what our naked eye can see. Due to inhomogeneity of wood, this discrepancy can be even greater in the case of finished surfaces. The aim of our research was to evaluate distinctions between visual perception and numerically determined colour differences on differently finished wooden surfaces, to get information at which starting point the colour difference becomes visible, and to establish whether it is related to the nature of the surface. We established that the visual assessment is influenced by many factors and that there is a correlation between visual and instrumental assessments. The colour difference ΔE* of 0.5 should be considered as a value when it starts to become visible, and at the value of 2.0, observers already considered the colour difference as a different colour. It was stated that we have some tolerance in perceiving the colour change. This tolerance is more expressed in the case of transparent coating systems.

Experiments on Hot-Air and Infrared Drying Characteristics of LiCoO2 Cathode Coating for Lithium-Ion Battery

2020 ◽  
Vol 1003 ◽  
pp. 260-267
Author(s):  
Xian Feng Wu ◽  
Xu Jia Li ◽  
Xin Zhi Bei
Keyword(s):  
Lithium Ion Battery ◽  
Radiation Power ◽  
Influencing Factor ◽  
Lithium Ion ◽  
Drying Time ◽  
Infrared Drying ◽  
Hot Air ◽  
Constant Rate ◽  
Drying Conditions ◽  
Drying Efficiency

Based on the drying technology principle of lithium-ion battery cathode coating, the variation law of dry base moisture content and drying rate in the process of hot-air drying and infrared drying was studied. The experimental results show that the cathode coating of lithium-ion battery dried under hot-air and infrared conditions can be divided into three stages: increasing-rate, constant-rate, and falling-rate. The constant-rate stage is the main drying stage, accounting for more than 50% of the weight loss, the falling-rate stage is the main energy consumption stage, accounting for more than 50% of the time. Under the condition of hot-air, the change level of airspeed is the main influencing factor of the drying process, and the drying time can be reduced by about 35% for each 0.7 m/s increase in airspeed. Under infrared conditions, the change level of radiation power is the main influencing factor of the drying process, and the drying time can be reduced by about 34.1% for every 100W of power increase. The optimal drying conditions under hot-air conditions are: air temperature 90 °C, airspeed 2.3 m/s; the optimal drying conditions under infrared conditions are: radiation distance 13 cm, radiation power 200 W. By comparing the best conditions of hot-air and infrared, it can be known that the drying efficiency is higher in the infrared condition and the drying duration is 160 s, but the energy utilization rate in the falling-rate stage in the infrared condition is lower than that in the hot-air condition. Therefore, when infrared drying enters the falling-rate stage, it can be supplemented by hot-air drying to further improve the drying efficiency.

Single Layer Drying Behavior of Apple Slices in a Microwave Dryer

2011 ◽  
Vol 312-315 ◽  
pp. 842-847 ◽  
Author(s):  
Soner Çelen ◽  
Kamil Kahveci ◽  
Ugur Akyol
Keyword(s):  
Microwave Power ◽  
Colour Change ◽  
Single Layer ◽  
Drying Time ◽  
Apple Slices ◽  
Drying Behavior ◽  
Drying Behaviour ◽  
Drying Conditions ◽  
Mean Square Errors ◽  
Microwave Dryer

In this study, the drying behaviour of single layer apple slices of 5mm thickness in a microwave dryer was investigated experimentally for four different microwave power levels (90 W, 180 W, 360 W and 600 W) and suitability of drying models available in the literature in simulating the drying behaviour of apple slices was determined by statistical analysis. The performance of these models was determined by comparing the coefficients of determination (R), reduced chi-squares (χ2) and root mean square errors (RMSE) of the models. The results show that drying time and energy consumption decreases considerably with increasing microwave power. The results also show that, among of the models proposed, the Verma et al. model gives the best fit with experimental data for all drying conditions considered. In order to determine the colour change of apple, a colour meter was also used in this study and found that L* and a* values were not significantly different from the values of the fresh apples.

Effect of pectin coating on colour and quality of dehydrated pineapple during storage

2016 ◽  
Vol 35 (2) ◽  
Author(s):  
C. S. Saini ◽  
H. K. Sharma
Keyword(s):  
Colour Change ◽  
Quality Parameters ◽  
Colour Difference ◽  
Rehydration Ratio ◽  
Browning Index ◽  
Reaction Rate Constants ◽  
Evaluation Scores ◽  
Colour Parameters ◽  
Predicted Values

The effect of storage on the colour and quality parameters of uncoated and pectin coated dehydrated pineapple samples were studied during storage. The dehydrated pineapple samples were packed in aluminium foil pouches and stored at 30 ± 1°C and 75% RH. The colour change was determined using <italic>L*, a*, b*</italic>, hue, total colour difference and browning index values. The kinetics of changes in colour parameters was determined using zero-order and first-order reaction kinetics. Non-linear regression of experimental data was done to obtain the reaction rate constants. <italic>L*, b*</italic>, and hue values decreased, while <italic>a*</italic>, total colour difference and browning index increased during storage in both coated and uncoated samples. Both the models were found to describe the data of colour parameters adequately. The correlation coefficient value of most of the colour parameters was more than 0.95 indicating good agreement between experimental and model predicted values. The browning was more observed in uncoated samples than coated samples, which increased in the later stages of storage. Rehydration ratio decreased, while moisture content increased with storage. The sensory evaluation scores of coated samples remained acceptable for longer period than uncoated samples.

scholarly journals Features of measurements the IR radiation power of a laser diode used in active optoelectronic systems for studying flows

2021 ◽  
Vol 2127 (1) ◽  
pp. 012047
Author(s):  
V V Bliznyuk ◽  
V A Parshin ◽  
N S Savinov ◽  
A A Selivanov ◽  
A E Tarasov
Keyword(s):  
Laser Radiation ◽  
Heat Flow ◽  
Radiation Power ◽  
Laser Diodes ◽  
Physical Parameters ◽  
Electronic Systems ◽  
Ir Radiation ◽  
Controlled Source ◽  
Ir Laser ◽  
Thermal Physical Parameters

Abstract In active optical-electronic systems for stream research that regulate thermal-physical parameters of diagnosed stream volume, the controlled source of the heat flow can be acquired by radiation of high-power IR laser diodes into the void. In the current work the peculiarities of measurement of this radiation are considered, specified by its strong divergence. It is shown that the measurements can involve laser wattmeters IMO-4M with planar thermoelectric primary measuring transformers of the laser radiation with a flat receiving site provided.

scholarly journals Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 343
Author(s):  
Luis Puente-Díaz ◽  
Oliver Spolmann ◽  
Diego Nocetti ◽  
Liliana Zura-Bravo ◽  
Roberto Lemus-Mondaca
Keyword(s):  
Statistical Tests ◽  
Coefficient Of Determination ◽  
Drying Process ◽  
Chi Square ◽  
Ir Radiation ◽  
Drying Time ◽  
Drying Curves ◽  
Effective Diffusivities ◽  
Drying Conditions ◽  
Fruit Purée

The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance, and the Mylar™ film thickness during Physalis fruit purée drying by the Refractance Window™ (RW™) method. For this, a RW™ dryer layout with a regulated bath at working temperatures of 60, 75, and 90 °C, Mylar™ thicknesses of 0.19, 0.25, 0.30 mm and IR radiation of 250 W for assisting RW™ drying process was used. Experimental curves data were expressed in moisture ratio (MR) in order to obtain moisture effective diffusivities (non-assisted RW™: Deff = 2.7–10.1 × 10−10 m2/s and IR-assisted RW™: Deff = 4.2–13.4 × 10−10 m2/s) and further drying curves modeling (Page, Henderson–Pabis, Modified Henderson–Pabis, Two-Term, and Midilli–Kucuk models). The Midilli–Kucuk model obtained the best-fit quality on experimental curves regarding statistical tests applied (Coefficient of Determination (R2), Chi-Square (χ2) and Root Mean Square Error (RMSE). Microscopical observations were carried out to study the RW™ drying conditions effect on microstructural changes of Physalis fruit purée. The main findings of this work indicated that the use of IR-assisted RW™ drying effectively accelerates the drying process, which achieved a decrease drying time around 60%. Thus, this combined RW™ process is strongly influenced by the working temperature and IR-power applied, and slightly by Mylar™ thickness.

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