scholarly journals Drying methods of the printing inks

2021 ◽  
Vol 12 (2) ◽  
pp. 29-37
Author(s):  
Ashraf Abd El-Rahman Elsayed Saad ◽  
◽  
Cem Aydemir ◽  
Samed Ayhan Özsoy ◽  
Semiha Yenidoğan ◽  
...  
Keyword(s):  
Environmentally Friendly ◽  
Microwave Drying ◽  
Health Impacts ◽  
Release Time ◽  
Drying Methods ◽  
Printing Industry ◽  
Drying Time ◽  
Printing Inks ◽  
Chemical Content ◽  
Time And Energy

Accelerating the transition to post-print processes needed in the printing industry and shortening the time the product's release time is closely related to the drying time of the ink film. The drying of fluid ink on the surface of the print substrate, transforming from liquid to solid occurs physically and chemically in several ways. Drying systems can be functional alone on the surface of the printing substrate for an ink film or depending on the chemical content of the ink and the properties of the printing substrate, drying can be achieved at the same time with more than one system.Recently, in order to reduce climate, environmental and health impacts and with the development of technology, significant changes are also being experienced in the printing industry and preferences are changing. In this study, more environmentally friendly LED UV and microwave drying systems that save time and energy together with existing basic drying systems such as absorption, evaporation, oxidation-polymerization and conventional UV used in the printing industry are examined. The advantages of different drying systems to the printing industry, preferred drying systems and new studies on this issue have been evaluated.

scholarly journals Comparative Study of Hot Air Drying and Microwave Drying for Dewatered Sludge

2021 ◽  
Author(s):  
Wittawat Wulyapash ◽  
Awassada Phongphiphat ◽  
Sirintornthep Towprayoon
Keyword(s):  
Microwave Power ◽  
Specific Energy Consumption ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Hot Air ◽  
Air Temperatures ◽  
Dewatered Sludge ◽  
Dried Sludge ◽  
Seafood Processing

Abstract Large amounts of sludge are generated from wastewater treatment in seafood processing industries. Most of the dewatered sludge in Thailand is not utilized and disposed by landfilling. The dried sludge utilization as refuse-derived fuel (RDF) is an alternative solution due to the gross calorific value (GCV), which is greater than 21.9 MJ/kg. However, the key obstacle is its high moisture content of 87.4% (wet basis). Therefore, drying methods using hot air and microwave techniques were investigated for preparing dried sludge. The effects of hot air temperatures (100-150 °C) and microwave power levels (100-800 W) were compared on drying kinetics, specific energy consumption (SEC), and characteristics of the dried products. The results showed that drying times were decreased by increasing the hot air temperatures. In the same way, the increase in microwave power levels decreased the drying time. The application of microwaves contributed to reducing the drying time by more than 46% compared to the hot air. The reduction of drying times resulted in the saving SEC. The GCV of the dried sludge decreased with the decrease in the volatile matter (VM) due to the high component of VM as 79.5-80.3% (dry ash-free basis). The sludge dried by the microwaves showed a lower GCV than the hot air products. However, dried sludges still had high GCV (≥ 20.8 MJ/kg). Furthermore, the minimal variation of the product characteristics demonstrated that the microwave technique could be applied as an alternative drying method with a rapid process compared to the conventional hot air technique.

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

Influence of Different Drying Methods on Drying Characteristics, Carotenoids, Chemical and Physical Properties of Gac Fruit Pulp (Momordica cochinchinensis L.)

2016 ◽  
Vol 12 (4) ◽  
pp. 395-409 ◽  
Author(s):  
Wittawat Trirattanapikul ◽  
Singhanat Phoungchandang
Keyword(s):  
Antioxidant Activity ◽  
Heat Pump ◽  
Total Phenolics ◽  
Microwave Drying ◽  
Drying Methods ◽  
Fruit Pulp ◽  
Model Quality ◽  
Drying Time ◽  
Drying Characteristics ◽  
Momordica Cochinchinensis

Abstract Gac fruit (Momordica cochinchinensis L.) pulp is high in carotenoids and fiber; however, it is discarded during process. Both maturity stages of matured gac fruit could be used in the drying experiments. Gac fruit pulp was dried by different drying methods including tray drying (40–60 °C), heat pump-assisted dehumidified drying (40–60 °C), microwave drying (450–900 W), mixed-mode solar drying and freeze drying. The Modified Henderson model presented the best fit of desorption isotherms. New model proposed was the best drying model. Quality evaluation by β-carotene, lycopene, lutein, total phenolics and antioxidant activity revealed that heat pump-assisted dehumidified drying at 60 °C provided the highest lutein, total phenolics and antioxidant activity and could reduce drying time by 25 % and increased lutein, total phenolics and antioxidant activity by 12.6 %, 32.0 % and 0.3 %, respectively and is more promising drying method for gac fruit pulp.

scholarly journals Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source

2020 ◽  
Vol 12 (9) ◽  
pp. 3660 ◽  
Author(s):  
Anubhav Pratap Singh ◽  
Ronit Mandal ◽  
Maryam Shojaei ◽  
Anika Singh ◽  
Przemysław Łukasz Kowalczewski ◽  
...  
Keyword(s):  
Panel Study ◽  
Microwave Drying ◽  
Drying Methods ◽  
Brewing Industry ◽  
Drying Time ◽  
Overall Acceptability ◽  
Process Waste ◽  
Spent Grains ◽  
Energy And Exergy Analysis ◽  
Drying Technology

Brewers’ spent grains (BSGs) are the most important by-product of the brewing industry and are rich in protein and fiber. However, abundant amounts of BSGs are discarded annually worldwide. This project aimed to employ and compare innovative drying techniques to introduce snacks with protein sources derived from leftover BSGs. This study explored the dehydration kinetics of BSGs and the effect of three different drying methods—oven drying (OD), freeze drying (FD), and vacuum microwave drying (VMD)—on their protein content and functionality. Then, an energy and exergy analysis for the drying methods was given. Accordingly, a snack product (baked chips) using the dehydrated BSGs was developed by a sensory panel study to assess consumer acceptability of the final products. It was found that the VMD process took less drying time (48 min) compared to OD (50 min), with higher effectiveness as a drying process. VMD-treated BSG also showed moderate protein functionality and the highest overall acceptability when used in baked chips. Thus, VMD might be used as a sustainable drying technology for thermal treatment and valorization of BSG. In addition to having implications for dietary health, findings can help improve the economy of the breweries and other industries that deal with the processing of grains by valorizing their process waste and contributing to sustainability.

scholarly journals Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies

Processes ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 210 ◽  
Author(s):  
Lisa Yen Wen Chua ◽  
Bee Lin Chua ◽  
Adam Figiel ◽  
Chien Hwa Chong ◽  
Aneta Wojdyło ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Energy Consumption ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Time ◽  
Antioxidant Power ◽  
Vacuum Microwave

Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.

Applications of Several Hybrid Drying Methods for a Bioproduct: Effects on Drying Kinetics and Product Colour

2007 ◽  
Vol 2 (5) ◽  
Author(s):  
Kian Jon Chua
Keyword(s):  
Colour Change ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Drying Methods ◽  
Thermal Processes ◽  
Adsorption System ◽  
Drying Time ◽  
Pressure Drops ◽  
Cyclic Pressure ◽  
Drying Techniques

In response to growing expectations for more effective drying of bioproducts with improved quality, this paper presents recent experimental results obtained from employing several hybrid drying techniques. The hybrid drying methods could be classified into thermal and non-thermal processes. The thermal processes included combined convective/infrared and convective-microwave drying while non-thermal process refers to dehydration under conditions of successive pressure drops incorporating an adsorption bed. Potato samples were taken to be the model bioproduct. A comparison of the drying kinetics with product colour degradation showed convective-microwave drying to be an effective method in shortening the drying time to achieve the desired moisture content whilst maintaining acceptable product quality. Bioproduct dehydration in a non-thermal cyclic pressure drop adsorption system resulted in substantial minimisation of the product colour change but at the expense of a longer drying time.

scholarly journals Physicochemical, Functional and Bioactive Properties of Pea (Pisum sativum L.) Pods Microwave and Convective Dried Powders

2021 ◽  
Author(s):  
Lynda Hadjout ◽  
Farid Dahmoune ◽  
Mohamed Hentabli ◽  
Giorgia Spigno ◽  
Khodir Madani
Keyword(s):  
Functional Properties ◽  
Water Retention ◽  
Color Change ◽  
Microwave Drying ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Time ◽  
Bioactive Properties ◽  
Swelling Capacity

Abstract As the primary by‐product of pea processing industry, pea pods represent a rich source of various high-value molecules. The aim of this work is to investigate the effect of nine different microwave output powers (200 to 1000 W) and five different ventilated oven temperatures (40, 60, 80, 100 and 120 °C) on the quality of pea pod such as physical-chemical (water activity, total color change), functional properties (water retention capacities and swelling capacity) and bioactive properties (total phenolic content, total flavonoid content and antioxidant capacity). The results show that microwave drying reduced significantly the drying time. Convective drying led to a greater color change than microwave drying. Convective drying at 80 °C for 135.33 min appeared the best process in terms of functional properties giving the highest values of water retention capacity and swelling capacity. Both microwave and convective drying methods could increase phenolic and antioxidant compounds content of pea pods. It was suggested that the microwave method can be a promising technology for drying the pea pods due to the shorter drying time, and higher product quality.

scholarly journals Determination of Drying Patterns of Radish Slabs under Different Drying Methods Using Hyperspectral Imaging Coupled with Multivariate Analysis

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 484 ◽  
Author(s):  
Dongyoung Lee ◽  
Santosh Lohumi ◽  
Byoung-Kwan Cho ◽  
Seung Hyun Lee ◽  
Hyunmo Jung
Keyword(s):  
Moisture Content ◽  
Hyperspectral Image ◽  
Partial Least Square ◽  
Least Square ◽  
Moisture Distribution ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hot Air

Drying kinetics and the moisture distribution map of radish slabs under different drying methods (hot-air drying (HAD), microwave drying (MD), and hot-air and microwave combination drying (HMCD)) were determined and visualized by hyperspectral image (HSI) processing coupled with a partial least square regression (PLSR)-variable importance in projection (VIP) model, respectively. Page model was the most suitable in describing the experimental moisture loss data of radish slabs regardless of the drying method. Dielectric properties (DP, ε ) of radish slices decreased with the decrease in moisture content (MC) during MD, and the penetration depth of microwaves in radish was between 0.81 and 1.15 cm. The PLSR-VIP model developed with 38 optimal variables could result in the high prediction accuracies for both the calibration ( R c a l 2 = 0.967 and RMSEC = 4.32 % ) and validation ( R v a l 2 = 0.962 and RMSEC = 4.45 % ). In visualized drying patterns, the radish slabs dried by HAD had a higher moisture content at the center than at the edges; however, the samples dried by MD contained higher moisture content at the edges. The nearly uniform drying pattern of radish slabs under HMCD was observed in hyperspectral images. Drying uniformity of radish slabs could be improved by the combination drying method, which significantly reduces drying time.

scholarly journals Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 86 ◽  
Author(s):  
Ebrahim Taghinezhad ◽  
Antoni Szumny ◽  
Mohammad Kaveh ◽  
Vali Rasooli Sharabiani ◽  
Anil Kumar ◽  
...  
Keyword(s):  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Microwave Drying ◽  
Drying Methods ◽  
Diffusivity Coefficient ◽  
Drying Time ◽  
Quality Properties ◽  
Color Value ◽  
Artificial Neural Network Ann ◽  
Drying Conditions

The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (Deff), specific energy consumption (SEC)) and quality (head rice yield (HRY), color value and lightness) characteristics of parboiled rice samples were investigated in this study. Experimental data were fitted into empirical drying models to explain moisture ratio (MR) variations during drying. The Artificial Neural Network (ANN) method was applied to predict MR. The IRCM method provided shorter drying time (reduce percentage = 71%) than IRC (41%) and microwave (69%) methods. The Deff of MIC drying (6.85 × 10−11–4.32 × 10−10 m2/s) was found to be more than the observed in IRC (1.32 × 10−10–1.87 × 10−10 m2/s) and IRCM methods (1.58 × 10−11–2.31 × 10−11 m2/s). SEC decreased during drying. Microwave drying had the lowest SEC (0.457 MJ/kg) compared to other drying methods (with mean 28 MJ/kg). Aghbashlo’s model was found to be the best for MR prediction. According to the ANN results, the highest determination coefficient (R2) values for MR prediction in IRC, IRCM and MIC drying methods were 0.9993, 0.9995 and 0.9990, respectively. The HRY (from 60.2 to 74.07%) and the color value (from 18.08 to 19.63) increased with the drying process severity, thereby decreasing the lightness (from 57.74 to 62.17). The results of this research can be recommended for the selection of the best dryer for parboiled paddy. Best drying conditions in the study is related to the lowest dryer SEC and sample color value and the highest HRY and sample lightness.

scholarly journals Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1378
Author(s):  
Yousef Abbaspour-Gilandeh ◽  
Mohammad Kaveh ◽  
Hamideh Fatemi ◽  
José Luis Hernández-Hernández ◽  
Alejandro Fuentes-Penna ◽  
...  
Keyword(s):  
Specific Energy Consumption ◽  
Antioxidant Properties ◽  
Microwave Drying ◽  
Total Phenol Content ◽  
Drying Methods ◽  
Drying Method ◽  
Flavonoid Content ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Hot Air

This study aims to investigate the effect of different drying methods on the thermal, qualitative, and antioxidant properties and pH of terebinth. To perform the experiments in this study, the hot air (HA), infrared (IR), microwave (MW), hot air–infrared (IR–HA), and hot air–microwave drying (MW–HA) methods were considered. The results showed that the minimum drying time was obtained by the hot air–microwave (MW–HA) method. However, the lowest specific energy consumption (SEC) and the highest energy efficiency (ηe) were obtained by the MW method. Considering the color criteria, the best method was obtained by the MW–HA method. The highest amount of rehydration ratio (RR) and the lowest shrinkage (Sb) of the dried terebinth samples were obtained using the MW dryer compared with other drying methods. The MW and MW–HA methods resulted in higher contents of total phenol content (TPC), total flavonoid content (TFC), and antioxidant capacity (AntiOX) than other methods. According to the results of this study, the most effective drying method for terebinth was determined to be the MW and MW-HA methods.

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