scholarly journals Application of sonication and freezing as initial treatments before microwave-vacuum drying of cranberries

2019 ◽  
Vol 2 (22) ◽  
pp. 151-167 ◽  
Author(s):  
Izabela Staniszewska ◽  
Szymon Staszyński ◽  
Magdalena Zielińska
Keyword(s):  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Physical Properties ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Time ◽  
Dried Fruits ◽  
Microwave Vacuum Drying ◽  
Drying Kinetic

The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.

scholarly journals Effects of sonication and freezing on the color, mechanical and thermophysical properties of osmo-microwave-vacuum dried cranberries

2020 ◽  
Author(s):  
Izabela Anna Staniszewska ◽  
Szymon Staszyński ◽  
Magdalena Zielińska
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Diffusivity ◽  
Moisture Diffusion ◽  
Moisture Diffusivity ◽  
Microwave Drying ◽  
Vacuum Drying ◽  
Volumetric Heat Capacity ◽  
Drying Time ◽  
Microwave Vacuum Drying

The aim of study was to determine the effects of sonication (S), convective freezing (F), convective freezing preceded by sonication (SF) as well as cryogenic freezing (N) on the osmo-microwave-vacuum drying kinetics, energy usage and properties of dried cranberries such as moisture content, moisture diffusion, water activity, density, porosity, thermal conductivity, thermal diffusivity, volumetric heat capacity, lightness, redness, yellowness, total differences in color, saturation and hue, hardness, cohesiveness, springiness, and chewiness. Osmo-microwave-vacuum drying of cranberries took from 13.5 to 16.0 min. All initial treatments increased the moisture diffusivity and thus reduced the drying time. The most energy effective method was osmo-microwave-vacuum drying preceded by sonication (S) of fruits. Osmo-microwave-drying of cranberries subjected to convective freezing preceded by sonication (SF) resulted in the highest lightness (32.5 ± 0.5), redness (33.9 ± 0.7), and yellowness (11.3 ± 0.5) of fruits, as well as the lowest cohesion (the lowest resistant to stress associated with manufacturing, packaging, storage, and delivery). The lowest hardness, i.e. 12.3 ± 0.4 N and the highest cohesiveness and springiness, i.e. 0.38 ± 0.02 and 0.74 ± 0.03 of dried fruits, were noted for berries subjected to initial cryogenic freezing (N). Cryogenic freezing (N) combined with osmo-microwave-vacuum drying resulted in the largest color changes of fruits and the highest thermal conductivity. Sonicated and convectively frozen (SF) fruits were characterized by the highest thermal diffusivity. Sonication (S), convective freezing (F) and their combination (SF) significantly reduced the volumetric heat capacity of cranberry fruits.

scholarly journals Optimization of microwave-vacuum drying processing parameters on the physical properties of dried Saskatoon berries

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Venkatesh Meda ◽  
Pranabendu Mitra ◽  
Jong Hyeouk Lee ◽  
Kyu Seob Chang
Keyword(s):  
Physical Properties ◽  
Response Surface ◽  
Microwave Power ◽  
Color Difference ◽  
Vacuum Drying ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
L Value ◽  
Fruit Load

AbstractThe objective of this study is to optimize the microwave-vacuum drying parameters (microwave power, drying time and fruit load) on the physical properties of dried Saskatoon berries. Response surface methodology combined with central composite rotatable design was used to observe the effect of microwave-vacuum drying processing variables and optimize the drying conditions for the physical properties as response variables (moisture content, rehydration ratio, hardness, L value and total color difference) of the microwave-vacuum dried Saskatoon berries. The response variables were effectively modeled as the function of independent variables for the regression as well as response surface modeling. The regression and response surface modeling indicated that increasing microwave power and drying time and deceasing fruit load decreased moisture content but increased rehydration ratio, hardness, L value and total color difference of the microwave-vacuum dried Saskatoon berries. Also, the numerical combining with graphical optimization indicated that microwave power (5.8 – 6.5 kW), drying time (52-59 min) and fruit load (10-10.25 Kg) were very effective to improve the studied physical properties of the dried Saskatoon berries. The findings are expected to be helpful for the process development of commercial scale microwave-vacuum drying of Saskatoon berries within the experimental range.

The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Anna Michalska ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Grzegorz P. Łysiak
Keyword(s):  
Physical Properties ◽  
Freeze Drying ◽  
Geographical Origin ◽  
Raw Material ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Apple Slices

Abstract The aim of the study was to determine the influence of four different growing locations of apples cv. ‘Jonagold’ in Europe on the drying kinetics and the physical properties of dried apple slices. The drying methods applied in the study (freeze-drying, convective drying, microwave-vacuum drying and combined drying) significantly affected the drying time, which was the shortest in the case of microwave vacuum drying. The geographical origin of the apples affected the chemical and physical properties of the raw material used for drying, and, consequently, the drying time. Water activity of dried samples was connected with the final dry matter, regardless of the geographical origin of the apples. Freeze-drying resulted in the lightest in colour products (L*), whereas microwave-vacuum dried products had the highest levels of yellow pigments (b*). The highest chroma and browning index values were noted for microwave-vacuum dried samples and were strongly influenced by the drying temperature. The mechanical properties of the apple slices were more dependent on the drying method and temperature of the process than on the geographical origin when the temperature exceeded 83 °C.

Thermal Characterization of Carbon-Carbon Composites

2011 ◽  
Author(s):  
Messiha Saad ◽  
Darryl Baker ◽  
Rhys Reaves
Keyword(s):  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Critical Role ◽  
Carbon Composite ◽  
Flash Method ◽  
Carbon Composites ◽  
Energy Storage Devices ◽  
Graphitized Carbon

Thermal properties of materials such as specific heat, thermal diffusivity, and thermal conductivity are very important in the engineering design process and analysis of aerospace vehicles as well as space systems. These properties are also important in power generation, transportation, and energy storage devices including fuel cells and solar cells. Thermal conductivity plays a critical role in the performance of materials in high temperature applications. Thermal conductivity is the property that determines the working temperature levels of the material, and it is an important parameter in problems involving heat transfer and thermal structures. The objective of this research is to develop thermal properties data base for carbon-carbon and graphitized carbon-carbon composite materials. The carbon-carbon composites tested were produced by the Resin Transfer Molding (RTM) process using T300 2-D carbon fabric and Primaset PT-30 cyanate ester. The graphitized carbon-carbon composite was heat treated to 2500°C. The flash method was used to measure the thermal diffusivity of the materials; this method is based on America Society for Testing and Materials, ASTM E1461 standard. In addition, the differential scanning calorimeter was used in accordance with the ASTM E1269 standard to determine the specific heat. The thermal conductivity was determined using the measured values of their thermal diffusivity, specific heat, and the density of the materials.

Experimental Study on Thermal Properties of Hollow Sphere Structures

2021 ◽  
Vol 407 ◽  
pp. 185-191
Author(s):  
Josef Tomas ◽  
Andreas Öchsner ◽  
Markus Merkel
Keyword(s):  
Thermal Conductivity ◽  
Experimental Study ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Hollow Sphere ◽  
Plane Source ◽  
Source Method ◽  
Transient Plane Source ◽  
Transient Plane Source Method

Experimental analyses are performed to determine thermal conductivity, thermal diffusivity and volumetric specific heat with transient plane source method on hollow sphere structures. Single-sided testing is used on different samples and different surfaces. Results dependency on the surface is observed.

Influence of Palm Oil Fibers Length Variation on Mechanical Properties of Reinforced Crude Bricks

2022 ◽  
Author(s):  
Mazhar Hussain ◽  
Daniel Levacher ◽  
Nathalie Leblanc ◽  
Hafida Zmamou ◽  
Irini Djeran Maigre ◽  
...  
Keyword(s):  
Thermal Conductivity ◽  
Tensile Strength ◽  
Compressive Strength ◽  
Thermal Properties ◽  
Composite Materials ◽  
Physical Properties ◽  
Palm Oil ◽  
Mechanical Characteristics ◽  
Natural Fibers ◽  
Indirect Tensile

Crude bricks are composite materials manufactured with sediments and natural fibers. Natural fibers are waste materials and used in construction materials for reinforcement. Their reuse in manufacturing reinforced crude bricks is eco-friendly and improves mechanical and thermal characteristics of crude bricks. Factors such as type of fibers, percentage of fibers, length of fibers and distribution of fibers inside the bricks have significant effect on mechanical, physical and thermal properties of biobased composite materials. It can be observed by tests such as indirect tensile strength, compressive strength for mechanical characteristics, density, shrinkage, color for physical properties, thermal conductivity and resistivity for thermal properties, and inundation test for durability of crude bricks. In this study, mechanical and physical characteristics of crude bricks reinforced with palm oil fibers are investigated and effect of change in percentage and length of fibers is observed. Crude bricks of size 4*4*16 cm3 are manufactured with dredged sediments from Usumacinta River, Mexico and reinforced with palm oil fibers at laboratory scale. For this purpose, sediments and palm oil fibers characteristics were studied. Length of fibers used is 2cm and 3cm. Bricks manufacturing steps such as sediments fibers mixing, moulding, compaction and drying are elaborated. Dynamic compaction is opted for compaction of crude bricks due to energy control. Indirect tensile strength and compressive strength tests are conducted to identify the mechanical characteristics of crude bricks. Physical properties of bricks are studied through density and shrinkage. Durability of crude bricks is observed with inundation test. Thermal properties are studied with thermal conductivity and resistivity test. Distribution and orientation of fibers and fibers counting are done to observe the homogeneity of fibers inside the crude bricks. Finally, comparison between the mechanical characteristics of crude bricks manufactured with 2cm and 3cm length with control specimen was made.

Influence of Mesocarp Fibre Inclusion on Thermal Properties of Foamed Concrete

2021 ◽  
Vol 87 (1) ◽  
pp. 1-11
Author(s):  
Siti Shahirah Suhaili ◽  
Md Azree Othuman Mydin ◽  
Hanizam Awang
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Volume Fraction ◽  
Thermal Constant ◽  
Volume Fractions ◽  
Foamed Concrete

The addition of mesocarp fibre as a bio-composite material in foamed concrete can be well used in building components to provide energy efficiency in the buildings if the fibre could also offer excellent thermal properties to the foamed concrete. It has practical significance as making it a suitable material for building that can reduce heat gain through the envelope into the building thus improved the internal thermal comfort. Hence, the aim of the present study is to investigate the influence of different volume fractions of mesocarp fibre on thermal properties of foamed concrete. The mesocarp fibre was prepared with 10, 20, 30, 40, 50 and 60% by volume fraction and then incorporated into the 600, 1200 and 1800 kg/m3 density of foamed concrete with constant cement-sand ratio of 1:1.5 and water-cement ratio of 0.45. Hot disk thermal constant analyser was used to attain the thermal conductivity, thermal diffusivity and specific heat capacity of foamed concrete of various volume fractions and densities. From the experimental results, it had shown that addition of mesocarp fibre of 10-40% by volume fraction resulting in low thermal conductivity and specific heat capacity and high the thermal diffusivity of foamed concrete with 600 and 1800 kg/m3 density compared to the control mix while the optimum amount of mesocarp fibre only limit up to 30% by volume fraction for 1200 kg/m3 density compared to control mix. The results demonstrated a very high correlation between thermal conductivity, thermal diffusivity and specific heat capacity which R2 value more than 90%.

scholarly journals Effect of Drying Methods on Physicochemical Parameters of Different Red Beetroots (Beta vulgaris L.) Species

2019 ◽  
Author(s):  
Dóra Székely ◽  
Klaudia Vidák ◽  
Diána Furulyás ◽  
Ákos Ribárszki ◽  
Mónika Stéger-Máté
Keyword(s):  
Physicochemical Parameters ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Total Polyphenol ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Vacuum Method ◽  
Drying Technology

The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', 'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount.

Shrinkage and Color Change during Microwave Vacuum Drying of Carrot

2011 ◽  
Vol 29 (7) ◽  
pp. 836-847 ◽  
Author(s):  
Hilaire Nahimana ◽  
Min Zhang
Keyword(s):  
Color Change ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying

Thermal Properties of Thin Metallic Layer Deposited on Insulators: Effect of the Interface on the Independent Determination of the Thermal Diffusivity and Conductivity of the Layer

2008 ◽  
Author(s):  
Danie`le Fournier ◽  
Jean Paul Roger ◽  
Christian Fretigny
Keyword(s):  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Thermal Resistance ◽  
Thermal Contact ◽  
Heat Diffusion ◽  
Metallic Layer ◽  
Good Thermal Contact ◽  
Lateral Heat

Lateral heat diffusion thermoreflectance is a very powerful tool for determining directly the thermal diffusivity of layered structures. To do that, experimental data are fitted with the help of a heat diffusion model in which the ratio between the thermal conductivity k and the thermal diffusivity D of each layer is fixed, and the thermal properties of the substrate are known. We have shown in a previous work that it is possible to determine independently the thermal diffusivity and the thermal conductivity of a metallic layer deposited on an insulator, by taking into consideration all the data obtained at different modulation frequencies. Moreover, it is well known that to prevent a lack of adhesion of a gold film deposited on substrates like silica, an intermediate very thin (Cr or Ti) layer is deposited to assure a good thermal contact. We extend our previous work: the asymptotic behaviour determination of the surface temperature wave at large distances from the modulated point heat source for one layer deposited on the substrate to the two layers model. In this case (very thin adhesion coating whose thermal properties and thickness are known), it can be establish that the thermal diffusivity and the thermal conductivity of the top layer can still be determined independently. It is interesting to underline that the calculus can also be extended to the case of a thermal contact resistance which has often to be taken into account between two solids. We call thermal resistance a very thin layer exhibiting a very low thermal conductivity. In this case, the three parameters we have to determine are the thermal conductivity and the thermal diffusivity of the layer and the thermal resistance. We will show that, in this case, the thermal conductivity of the layer is always obtained independently of a bound of the couple thermal resistance – thermal diffusivity, the thermal diffusivity being under bounded and the thermal resistance lower bounded. Experimental results on thin gold layers deposited on silica with and without adhesion layers are presented to illustrate the method. Discussions on the accuracy will also be presented.

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