scholarly journals DRYING WHITE CABBAGE ON A CONVECTIVE DRYING BENCH

2021 ◽  
Vol 43 (3) ◽  
pp. 24-29
Author(s):  
Zh. Petrova ◽  
V. Paziuk ◽  
P. Vishnevsky ◽  
D. Grakov ◽  
О. Grakov
Keyword(s):  
Raw Materials ◽  
Rapid Heating ◽  
Experimental Studies ◽  
Visual Assessment ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Time ◽  
White Cabbage ◽  
Infrared Method

Known methods of production of dried cabbage are long-term production processes that take place within 12… 24 hours. Therefore, it is necessary to develop new methods of drying and intensification of this process. The article presents experimental studies of the kinetics of the drying process of white cabbage with different energy supply and their combinations, such as convective, infrared and convective-infrared drying methods. The main criterion for choosing a rational mode of drying is the quality of raw materials after heat treatment, in particular the visual assessment of color by temperature. During convective drying, the analysis of temperature regimes for process intensity and quality of raw materials was performed. The drying mode of 60ºC which satisfies all requirements for quality of material was chosen. To speed up the process, it is proposed to reduce the drying time by introducing a step mode of 80 / 60ºC, which also reduces the energy component. Infrared radiation intensifies the process due to the rapid heating of the material, but in turn it burns. Therefore, a combined convective-infrared method is proposed in which the temperature in the product did not exceed 60 ° C. This method of drying showed good results with a shorter drying time.Infrared radiation intensifies the process due to the rapid heating of the material, but in turn it burns. Therefore, a combined convective-infrared method is proposed in which the temperature in the product did not exceed 60 ° C. This method of drying showed good results with a shorter drying time.

scholarly journals The Effect of Hybrid Drying (Convective-Microwave-Ultrasound) on the Bioactive Properties of Osmo-Treated Sour Cherries

2018 ◽  
Vol 26 (1) ◽  
pp. 23-36 ◽  
Author(s):  
Karolina Celejewska ◽  
Monika Mieszczakowska-Frąc ◽  
Dorota Konopacka
Keyword(s):  
Sour Cherry ◽  
Raw Material ◽  
Convective Drying ◽  
Water Evaporation ◽  
Drying Methods ◽  
Drying Time ◽  
Hybrid Techniques ◽  
Osmotic Treatment ◽  
Fruit Preservation

Abstract The aim of the study was to assess the usefulness of hybrid drying methods (convective-microwave and convective-microwave-ultrasound) for sour cherry fruit preservation compared to convective drying. As the raw material, three sour cherry cultivars varying in quality characteristics (‘Łutówka’, ‘Debreceni Bötermo’, ‘Nefris’) were used. Before drying, fruits were subjected to osmotic treatment. Three different drying methods were examined: 1) convective (C), 2) hybrid with microwaves (C-MV) and 3) hybrid with microwaves and ultrasound (C-MV-US). As the quality indicators of the investigated processes, the changes in chemical composition, including alterations in the main groups of bioactive components, as well as in the antioxidant potential were monitored at each production stage. It was found that, when compared to convective drying, the use of the hybrid techniques allowed the drying time to be reduced from 9 to just 3 hours. Furthermore, employing hybrid drying eliminated the problems associated with the dehydration barrier observed during convective drying of the cultivar ‘Debreceni Bötermo’. Regrettably, although the ultrasound used as the additional source of energy in the hybrid method slightly improved water evaporation, in general no significant effect on the retention of phenolic compounds was found. Irrespectively of the drying method, the effect of the cultivar proved to be crucial to the quality of the final product. Under the same processing conditions, ‘Nefris’ turned out to be the most promising cultivar for producing ready-to-eat fruit snacks of high nutritional value.

scholarly journals Convectiv drying of disperesd materials before the thermochemical processing

2019 ◽  
Vol 21 (5) ◽  
pp. 29-37
Author(s):  
N. F. Timerbaev ◽  
R. G. Safin ◽  
D. F. Ziatdinova ◽  
T. O. Stepanova
Keyword(s):  
Moisture Content ◽  
Raw Materials ◽  
Experimental Studies ◽  
High Energy ◽  
Convective Drying ◽  
Gaseous State ◽  
Wood Processing ◽  
Temperature And Humidity ◽  
Thermochemical Processing

Drying of wood materials is one of the most important processes not only of wood processing, but also of many other industries. Drying processes involve the removal of moisture as a result of a phase transition from a liquid or solid to a gaseous state. This is due to the high energy intensity and duration of the process, especially for colloidal materials. The latter is due to the fact that with intensive drying the quality of the finished product often decreases, for example, when drying lumber cracks and warps occur, which is unacceptable in the manufacture of thermally modified products. In cases of thermochemical processing of dispersed materials, the quality of raw materials is determined only by the final moisture content of dispersed materials.Questions of heat and mass transfer during the drying of materials were carried out by Girsh M., Lykov A.V., Lurye M.V., Sazhin B.S., Dolinsky A.A., Golubev L.G., Rudobashta S.P., Shubin G.S., Romankov PG, Ginzburg A.S., Mikhailov N.V., Mushtayev VI. and etc. The paper deals with convective technology of dispersive materials. The zone of convective drying of dispersed materials is presented. Experimental and mathematical modeling of the drying process of wet dispersed materials before thermochemical processing was carried out. The results of theoretical and experimental studies of changes in temperature and humidity in the drying bin are presented. The nature of changes in temperature and humidity of dispersed particles in a drying bin was determined. The effective height of the layer in the counter-current dryer is determined by calculation, depending on the moisture content of the fuel and the temperature of the exhaust flue gases.

scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

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

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

scholarly journals Determination of Various Drying Methods’ Impact on Odour Quality of True Lavender (Lavandula angustifolia Mill.) Flowers

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2900 ◽  
Author(s):  
Łyczko ◽  
Jałoszyński ◽  
Surma ◽  
García-Garví ◽  
Carbonell-Barrachina ◽  
...  
Keyword(s):  
Solid Phase ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Sensory Panel ◽  
Lavandula Angustifolia ◽  
Preservation Method ◽  
Vacuum Microwave

True lavender flowers (Lavandula angustifolia Mill.) is a critical source of essential oils and a flavouring agent used in numerous industries like foods, cosmetics and pharmaceuticals. Its main volatile constituents are linalool and linalyl acetate, which are commonly considered as main odour-active constituents (OACs). Nevertheless, the quality of true lavender flowers is highly dependent on its post-harvest treatment, mainly the preservation method. Recognising that drying is the most frequently used preservation method, the influence of various drying methods, including convective drying (CD) at 50, 60 and 70 °C, vacuum-microwave drying (VMD) with powers 240, 360 and 480 W and combined convective pre-drying at 60 °C followed by vacuum-microwave finish-drying with power 480 W (CPD-VMFD), on the quality of true lavender flowers was verified. The evaluation of influence was carried out by HS-SPME(HS, solid-phase microextraction), GC-MS, GC-MS-O (gas chromatography–mass spectrometry–olfactometry) techniques. Moreover, the sensory panel has assessed the sample odour quality. As a result, the optimal drying methods regarding the requirements for products were established. Overall, for total essential oil recovery, CD at 50 °C is the optimal drying method, while for odour quality concerning the sensory panel evaluation, VMD with power 360 W combined CPD-VMFD and CD at 50 °C is the optimal drying method.

scholarly journals Research into special technological effects for formation of wear resistant coatings using mineral raw materials of the far eastern region

2018 ◽  
Vol 56 ◽  
pp. 03027
Author(s):  
Viktor Makienko ◽  
Igor Romanov ◽  
Pavel Sokolov ◽  
Alexander Atenyaev ◽  
Dmitry Pervakov
Keyword(s):  
Mechanical Properties ◽  
Raw Materials ◽  
Experimental Studies ◽  
Eastern Region ◽  
Mineral Raw Materials ◽  
Wear Resistant Coatings ◽  
Thermal Fields ◽  
Additional Influence ◽  
Far Eastern

The results of the study of the possibility of using additional technological influence in the formation of doped coatings are presented. The distribution of thermal fields has been calculated, which makes it possible to estimate and predict the influence of additional influence on the formation of the coating in a simplified manner. Experimental studies have shown that additional technological influence promotes mixing of the melt, leading to an increase in the transition of alloying elements, as well as an increase in the mechanical properties and quality of the weld metal.

scholarly journals Comparative experimental studies of the main electrical parameters of electrical equipment insulation after drying by various methods

2021 ◽  
Vol 2131 (4) ◽  
pp. 042076
Author(s):  
E Dulskiy ◽  
V Kruchek ◽  
P Kolpahchyan
Keyword(s):  
Experimental Studies ◽  
Electrical Equipment ◽  
Convective Drying ◽  
Energy Costs ◽  
Electrical Parameters ◽  
Ir Radiation ◽  
Theoretical Terms ◽  
Industrial Environment ◽  
Quality And Reliability

Abstract The article is devoted to the assessment of the comparative experimental studies’ results of various technologies for drying impregnated insulation of power electrical equipment in the process of manufacturing and repair: standard technology, which provides for convective drying using high-power electric ovens, and the proposed technology and methods for accelerated drying in hardware complexes using infrared (IR) radiation. In particular, the article presents the results of the polymer insulation surface microstructure analysis after drying by the indicated methods. The research was carried out in an industrial environment, using specialized certified equipment. In theoretical terms, the article presents the calculations on the rationale for the use of IR radiation during drying of a multilayer insulating structure of various compositions. The studies carried out confirm the hypothesis about the formation of microcavities on the surface and in the thickness of the polymer insulation when using convection during drying, which reduce the quality and reliability of the electrical equipment insulation as a whole. At the same time, the proposed technology and technique for accelerated drying of electrical equipment insulation using IR-radiation gives an opportunity to improve the quality of the resulting polymer insulation, increasing its reliability. In addition, this technology can significantly increase the productivity of insulation repair and reduce energy costs.

scholarly journals Mathematical processing of results experimental studies of low-temperature modes of drying of capillary-porous materials of spherical shape

2019 ◽  
pp. 20-25
Author(s):  
Yu.F. Snezhkin ◽  
V.М. Paziuk ◽  
Zh.O. Petrova
Keyword(s):  
Mathematical Model ◽  
Low Temperature ◽  
Porous Materials ◽  
Experimental Studies ◽  
Spherical Shape ◽  
Response Surfaces ◽  
Convective Drying ◽  
Regression Equations ◽  
Drying Time ◽  
Mathematical Processing

The mathematical processing of experimental data obtained during the drying of spherical form of capillary-porous materials on a convective drying bench allows us to determine the influence of various factors on the process. The main factors influencing the kinetics of drying of capillary-porous materials of spherical shape are the temperature and velocity of the heat carrier, as well as the initial moisture content of the material. For each factor, the variation levels corresponding to the optimal conditions for conducting experimental studies with low-temperature drying conditions are recommended. For a mathematical description of the duration of drying of capillary-porous materials, we use an orthogonal composite plan of the second order. As a result, the proposed mathematical model of the process obtained regression equations and the response surface of the duration of drying of capillary-porous materials of spherical shape. The obtained regression equations of the drying time give a detailed description of the influence of both individual and joint actions of factors, the significance of these parameters is determined by the corresponding coefficients according to Student's criterion. Also, the adequacy of the mathematical model according to Fisher's criterion, which corresponds to the real object, is checked. The construction of the response surfaces of the drying time of capillary-porous materials indicates the nature of the effect of these factors in the given range of variation.

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