HIGH-TEMPERATURE MICRONIZATION OF FLAX SEEDS

2018 ◽  
Author(s):  
С.В. ЗВЕРЕВ ◽  
В.А. ЗУБЦОВ
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Initial Moisture Content ◽  
Raw Material ◽  
Moisture Loss ◽  
Oxidative Enzymes ◽  
Heating Process ◽  
Ir Radiation ◽  
Temperature And Humidity ◽  
Flax Seeds

Проведены исследования процесса термообработки семян льна для снижения их влажности. Эксперименты проводили на лабораторной установке путем нагрева сырья в потоке инфракрасного (ИК) излучения – микронизации. Получена зависимость текущего влагосодержания от температуры зерна и исходной влажности. Установлена ее инвариантность к режимам нагрева. Предложена математическая модель изменения влагосодержания от температуры семян и исходной влажности. Для разработки модели влагопотери использованы зависимости, описывающие изменение температуры и влажности от времени в процессе нагрева, полученные А.В. Лыковым и его учениками. Обоснованы рациональные технологические режимы получения стабилизированных семян льна с минимальной активностью окислительных ферментов, улучшенными органолептическими свойствами и повышенным объемом. Разработанный способ включает очистку семян льна от примесей, пропаривание водяным паром, термическую обработку методом ИК-облучения и охлаждение до комнатной температуры. Researches of process of heat treatment of seeds of flax for decrease in their humidity are carried out. Experiments were carried out at the laboratory facility by heating the raw material in the flow of infrared (IR) radiation – micronization. The experimental dependences of seed temperature and humidity on the heating time under different modes of infrared heat treatment are obtained. The dependence of the current moisture content on the grain temperature and initial humidity is obtained and its invariance to the heating regimes is established. The proposed mathematical model the change of moisture content from the temperature of the seeds and initial moisture content. To develop the model of moisture loss used dependences describing the change in temperature and humidity from time to time in the heating process, obtained A.V. Lykov and his students. Rational technological regimes of obtaining stabilized flax seeds with minimal activity of oxidative enzymes improved organoleptic properties and increased volume are explain. The developed method consists of cleaning flax seed from impurities, steaming by water vapor, heat treatment by IR irradiation, and cooling to room temperature.

scholarly journals Effect of Saturated Steam Heat Treatment on Physical and Chemical Properties of Bamboo

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1999 ◽  
Author(s):  
Qiuyi Wang ◽  
Xinwu Wu ◽  
Chenglong Yuan ◽  
Zhichao Lou ◽  
Yanjun Li
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Treatment Time ◽  
Flexural Modulus ◽  
Initial Moisture Content ◽  
Chemical Properties ◽  
Saturated Steam ◽  
Xrd Patterns ◽  
Physical And Chemical ◽  
Steam Heat

The aim of this study was to investigate the effects of the heat treatment time and initial moisture content of bamboo on the corresponding chemical composition, crystallinity, and mechanical properties after saturated steam heat treatment at 180 °C. The mechanism of saturated steam heat treatment of bamboo was revealed on the micro-level, providing a theoretical basis for the regulation of bamboo properties and the optimization of heat treatment process parameters. XRD patterns of the treated bamboo slices were basically the same. With the increase in the initial moisture content of bamboo, the crystallinity of bamboo increased first and then decreased after treatment. Due to the saturated steam heat treatment, the content of cellulose and lignin in bamboo slices increased while the content of hemicellulose decreased, but the content of cellulose in bamboo with a 40% initial moisture content increased first and then decreased. The shear strength of treated bamboo changed little within 10 min after saturated steam heat treatment, and then decreased rapidly. During the first 20 min with saturated steam heat treatment, the compressive strength, flexural strength, and flexural modulus of elasticity of the treated bamboo increased, and then decreased.

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

2019 ◽  
Vol 62 (3) ◽  
pp. 661-671 ◽  
Author(s):  
Jia Wu ◽  
Xiangyang Lin ◽  
Shengnan Lin ◽  
Paul Chen ◽  
Guangwei Huang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Initial Moisture Content ◽  
Textural Properties ◽  
Storage Conditions ◽  
Temperature And Humidity ◽  
Lower Temperature ◽  
And Storage ◽  
Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

scholarly journals Ultrasound Drying of Rose Hips: a Process Study

2020 ◽  
Vol 50 (1) ◽  
pp. 79-86
Author(s):  
Elena Verboloz ◽  
Marina Ivanova ◽  
Vera Demchenko ◽  
Sergey Fartukov ◽  
Nikita Evona
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Quality Indicators ◽  
State Standard ◽  
Raw Materials ◽  
Initial Moisture Content ◽  
Raw Material ◽  
Drying Process ◽  
Resource Saving ◽  
Drying Time

Introduction. Rose hips are rich in macro- and micronutrients. Unfortunately, heat treatment destroys most nutrients. Ultrasonic technologies make it possible to reduce the drying time and lower the temperature regime. The research objective was to adjust ultrasound technology to rose hip production in order to reduce the loss of vitamins and improve the quality indicators of the dried product. Study objects and methods. The research featured rose hips of the Rosa canina species collected in the south of Kazakhstan. This subspecies of wild rose is poor in vitamin C. Nevertheless, this shrub is extremely common in Russia and other countries of the Commonwealth of Independent States. The raw material was dried according to standard methods. One group of samples was treated with ultrasound, while the other served as control. Both groups underwent a sensory evaluation and were tested for moisture and vitamin C. Results and discussion. The rose hips were dried in a combination steam oven with a built-in ultrasonic wave generator. The research revealed the following optimal parameters of the ultrasound drying process: frequency of ultrasonic vibrations – 22 kHz, processing time – 2.5 h, temperature in the combination steam oven – +56°C, initial moisture content – 30%. The resulting product met the requirements of State Standard. The loss of moisture was 57%. According to State Standard 1994-93, the initial moisture content should be 15% or less. Time decreased from 360 min to 160 min, and the initial moisture was 13%. The experiment confirmed the initial hypothesis that ultrasonic treatment improves the drying process by improving quality indicators and preserving vitamin C in raw materials using. Conclusion. Ultrasound treatment during moisture removal from rose hips provides a resource-saving technology that fulfills an economically and socially important function.

scholarly journals Design and Thermal Analysis of an Air Source Heat Pump Dryer for Food Drying

2018 ◽  
Vol 10 (9) ◽  
pp. 3216 ◽  
Author(s):  
Haolu Liu ◽  
Khurram Yousaf ◽  
Kunjie Chen ◽  
Rui Fan ◽  
Jiaxin Liu ◽  
...  
Keyword(s):  
Thermal Analysis ◽  
Moisture Content ◽  
Ambient Temperature ◽  
Heat Pump ◽  
Initial Moisture Content ◽  
Extraction Rate ◽  
Experimental Heat ◽  
Moisture Extraction ◽  
Temperature And Humidity ◽  
Heat Pump Drying

In this study, an experimental heat pump dryer was designed. The specific moisture extraction rate and moisture extraction rate were used as performance indicators to explore the influence of environmental factors and the style of the hot air cycle on heat pump drying. The average temperature and humidity in Nanjing’s summer, winter, and throughout the whole year were taken as the experimental ambient temperature and humidity. Garlic slices 3 mm thick, with an initial moisture content of 66.714% w.b., were dried until the end moisture content was 10% w.b. Experimental results and thermal analysis showed that the open and semi-open heat pump dryers were greatly affected by ambient temperature and humidity. The closed heat pump drying system was greatly affected by the bypass air rate.

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.

Design, Fabrication and Characterization of a Solar Fish Dryer

2020 ◽  
Vol 3 (3b) ◽  
pp. 156-174
Author(s):  
MD Tyona ◽  
ED Ojiya
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Dry Season ◽  
Moisture Loss ◽  
United Nations Economic Commission ◽  
Storage Unit ◽  
Ambient Temperatures ◽  
Economic Commission ◽  
Sunshine Hours

Herein, a forced convection solar fish dryer is designed, constructed and characterized to yield a better main of drying fish. The designed dryer incorporated a heat storage unit which complimented the drying rate of the product during off sunshine hours. The device was characterized during raining and dry seasons and results clearly indicated the influence of seasonal variation on the performance of the device. Average hourly variation of the dryer and ambient temperatures measured on the selected days of the different months of measurement during the two seasons, clearly indicated that temperatures were significantly enhanced by the device. This was due to the high ability of the designed solar collector to trap large amount of long waves. Maximum dryer and ambient temperatures during raining season were measured to be (58.9±2) oC and (40±2) oC whereas, (73.5±1.3) oC and (45±1.8) oC respectively, were measured during the dry season. Average daily moisture loss from the drying fish was notably high, especially during dry season which was due to the high dryer temperatures and decrease in atmospheric humidity. The efficiency of the solar dryer was estimated to be 76 %. The fishes with initial moisture content of 87 % was dried to 13 %. This moisture content is in range with the United Nations Economic Commission for Europe (UNECE) Standard DDP-19 concerning the marketing and commercial quality control of dried fish.

Modeling of Macro-Physical Parameters of Foam Glass under Exposure of Cyclic Thermal Effects

2019 ◽  
Vol 974 ◽  
pp. 464-470 ◽  
Author(s):  
S.V. Fedosov ◽  
M.O. Bakanov ◽  
S.N. Nikishov
Keyword(s):  
Heat Treatment ◽  
Raw Materials ◽  
Foam Glass ◽  
Glass Production ◽  
Raw Material ◽  
Temperature Fields ◽  
Material Surface ◽  
Heating Process ◽  
Physical Parameters ◽  
Entire Volume

The process of the raw materials mixture heat treatment in the foam glass production is of great importance in the formation of the finished product thermal characteristics. Selection of optimal temperature regimes at the stages when the process of glass particles melting is activated and thermal decomposition of the gasifier occurs is of particular importance. Otherwise, a situation when the gasifier has decomposed by mass on the layers close to the material surface at that the reaction has not been initiated at the raw materials mixture center may emerge. The problem can be solved by the uniform heating throughout the raw materials mixture entire volume. The fact that excessive heating can entail additional financial costs for manufacturers’ energy resources and as a result the cost of the material can be increased and affect its competitiveness among thermal insulation materials should be taken into account. A method for calculating temperature fields allowing to simulate the thermophysical heating process in the center of the material under study on the basis of its surface temperature indicators has been presented in the paper. Such an approach may make calculation of the rational time intervals for the raw material mixture heat treatment prior to the foaming stages and partially optimization of the production process possible.

scholarly journals Monitoring of Chemical Changes in Red Lentil Seeds during The Germination Process

2018 ◽  
Vol 46 (2) ◽  
pp. 37-42 ◽  
Author(s):  
Ildikó Szedljak ◽  
Anikó Kovács ◽  
Gabriella Kun-Farkas ◽  
Botond Bernhardt ◽  
Szabina Králik ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Capacity ◽  
Protein Content ◽  
Nutritive Value ◽  
Dry Weight ◽  
Point Of View ◽  
Water Soluble ◽  
Raw Material ◽  
Oxidative Enzymes ◽  
Germination Process

Abstract Red lentils are a very important raw material in the food industry due to their high protein content and high level of health-promoting components. The nutritive value of red lentils is the most important attribute from a research point of view; it can be increased by germination, soaking as well as physical and biochemical processes. The antinutritive materials are reduced or denatured by the germination process and indigestible components become available to the human body. Heat treatment was applied to achieve different temperatures and increase the microbiological stability of germinating samples. The effect of heat treatment on the amounts of certain components and the activity of oxidative enzymes was tested during our experiments; the nutritional characteristics (water-soluble total polyphenol content (WSTPC), water-soluble protein content (WSPC), water-soluble antioxidant capacity, in addition to peroxidase and polyphenol oxidase enzyme activities) of different treatments in red lentil samples were monitored. The WSTPC in our samples ranged from 0.726 mg Gallic Acid Equivalent GAE/g DW (DW being dry weight) to 1.089 mg GAE/g DW, and the WSPC varied from 19.078 g / 100g DW to 29.692 g / 100 g DW. Results showed that germination led to an increase in the WSTPC and WSPC. The peroxidase enzyme activity also exhibited an increase during germination which could result in deepening of the colour of the finished products. Germination resulted in the water-soluble antioxidant capacity of red lentil samples decreasing.

MODES OF PRODUCTION SMALL CORN FLAKES IN SEMI-INDUSTRIAL CONDITIONS

2020 ◽  
Vol 19 (4) ◽  
pp. 22-29
Author(s):  
R. Rybchynskiy
Keyword(s):  
Heat Treatment ◽  
Energy Consumption ◽  
Moisture Content ◽  
Starch Content ◽  
Initial Moisture Content ◽  
Ash Content ◽  
Periodic Action ◽  
Series Of Experiments ◽  
Corn Flakes ◽  
Production Conditions

The article presents study results of steaming and tempering modes effect on the yield and quality of small corn flakes. Production of small corn flakes was carried out in semi-production conditions on the basis of a test section of the existing machinebuilding operation OLIS Llc, which allowed to get as close as possible to the production conditions. The study consisted of 2 series of experiments: in the first series of experiments, five identical samples of corn grit with an initial moisture content of 13.1% were sent to the steaming stage, where it was subjected to water-heat treatment for a specified period of time (2.5; 5; 7.5, 10 and 12.5 minutes), with increasing steaming time, the tempering time gradually increased by 10 minutes, from 10 to 50 minutes, respectively. In the second series of experiments, the grit was moistened by cold conditioning to a predetermined moisture content of 16±0.25%, moistened for 12 hours, and then moistened grit was subjected to water-heat treatment at the same parameters as in the first series. The initial sample of corn grit No. 4 was obtained in the factory and had the following quality indicators: moisture content – 13.1%; ash content – 0.58%; the starch content – 71.1%. The technological scheme of small corn flakes production in semi-production conditions included the following steps: grit moistening by a special device that sprays water for 15-20 seconds, and wetting in special sealed containers of grit samples (if necessary); grit steaming in the steamer camera of periodic action of EPP-1; tempering for 10-50 minutes in thermostable conditions; flattening of the obtained product on a rolling mill "EVV-1" with smooth rollers at a gap of 0.3-0.4 mm; drying the flattened product on a laboratory dryer; control on the laboratory dispenser RLU-1 (sieving on a sieve No. 067) for extraction of flour products. It was found that as a result of grit steaming with initial moisture content (13.1%) and subsequent flattening in semiproduction conditions a lot of meal was formed – 33.6 and 23.3% with the duration of steaming for 2.5 and 12.5 minutes, respectively, with an ash content of 0.64-0.57% and a starch content of 63.2-63.4%. With the ash content of the original grit of 0.63% and the starch content of 71.1%, it indicated that although moisture penetrated into the inner layers of the grit during conditioning, yet it was not enough on the surface. Therefore, high-ash peripheral grit particles were worse exposed to flattening, crushed and formed meal. Thus, the selected modes of small corn flakes production in semi-production conditions were not sufficient to provide the grit particle with the necessary structural and mechanical changes, and further increase in the duration of processing was impractical, as it significantly increased energy consumption and reduced flakes production productivity. Preliminary wetting of grit to a moisture content of 16±0.25% and subsequent steaming at the same parameters as grit flakes with a starting moisture content of 13.1% showed a significant decrease of flour products output, which amounted to 13.7-7.8% at 2.5 and 12.5 min of steaming, respectively. However, the additional grit moistening before steaming led to an increase in flakes moisture content, which requires higher energy consumption during their drying and bringing them to standards (less than 13.0%), guaranteeing their storage for 6-9 months. The technologically appropriate wet-heat processing mode of corn grit in the production process of flakes in semi-production conditions, to obtain small corn flakes according to the scheme of preliminary wetting of grit, steaming it in a steamer of periodic action, short-term tempering, flattening, drying and control of flakes on meal separation, is a grit moisture content before steaming at 16±2.5%, steaming at atmospheric conditions for 7.5-10 min, duration of tempering – 30-40 min. The obtained flakes do not require cooking, but can be brewed in boiling water for 4-5 minutes.

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