scholarly journals Application of physical pre-treatment of abrasion in the plum drying process

2020 ◽  
Vol 23 (3-4) ◽  
pp. 147-160
Author(s):  
Tvrtko Jelačić ◽  
Sandra Voća ◽  
Ante Galić ◽  
Martina Skendrović Babojelić ◽  
Verica Dragović-Uzelac ◽  
...  
Keyword(s):  
Drying Process ◽  
Pre Treatment

Voštana prevlaka površine kožice ploda šljive ključna je prepreka gubitku vode prilikom postupka sušenja te ju je nužno ukloniti. Cilj ovog rada bio je istražiti utjecaj primjene različitih predtretmana, kemijskog (primjenom lužine), fizikalnog (primjenom abrazije) i toplinskog (ugrijanom destiliranom vodom) na vrijeme sušenja plodova šljive sorte 'President'. Također, varirani su i ključni parametri svakog pojedinog predtretmana poput temperature otopine prilikom toplinskog (22 i 60 °C), koncentracije (0,5, 1 i 1,5% v/v) i temperature (22 i 60 °C) lužine (KOH) kod kemijskog i vremenskog perioda abrazije (5, 10 i 15 min) kod fizikalnog. Prema dobivenim rezultatima, kemijski predtretman lužinom koncentracije 1 i 1,5% temperature 60 °C bio je najučinkovitiji, vrijeme sušenja iznosilo je svega 27 sati, adok je samo 2 sata dulje (29 h) trajalo sušenje plodova predtretiranih abrazijom u vremenu od 15 min. Temeljem svega, može se zaključiti kako je fizikalni predtretman abrazijom izrazito učinkovit u uklanjanju voštane prevlake, time i u skraćivanju vremena sušenja plodova šljive, a isto tako treba naglasiti kako primjenom abrazivnog predtretmana značajno utječemo na smanjenje onečišćenja okoliša, ali i na zdravlje ljudi, s obzirom da nema ostataka kemijskih sredstava koja nakon primjene treba adekvatno zbrinuti, jer potencijalno mogu negativno utjecati na čovjeka i okoliš.

scholarly journals Effect of Solar Radiation on the Drying Parameters of Mint (Mentha Spicata L.) Dried in Natural Convective Solar Dryer

2020 ◽  
Author(s):  
SEBIHA REHMAN ◽  
SEEMIN RUBAB
Keyword(s):  
Weather Conditions ◽  
Quality Parameter ◽  
Drying Process ◽  
Kashmir Valley ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Mentha Spicata ◽  
Solar Dryer ◽  
Pre Treatment ◽  
Kinetics Of

Abstract The paper presents a kinetic study of solar dried mint (Mentha spicata L.) without any pre-treatment. Mint grows effortlessly in Kashmir valley but is not obtainable throughout the year because of inconsiderate weather conditions. The genus belongs to the Labiatae family and includes large varieties with different properties. A significant quality parameter is its colour. The drying kinetics of mint leaves dried in Domestic Solar Dryer in terms of colour attributes, moisture content, drying time, non enzymatic browning, water activity, rehydration ratio was studied. This study is very useful for household scale drying of mint leaves to optimize drying process and to achieve superior quality dried product at home maintaining its colour and aroma.

Ultrasound as Pre-Treatment for Drying of Genipap (Genipa americana L.)

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Fabiano An. Fernandes ◽  
Sueli Rodrigues
Keyword(s):  
Ultrasonic Treatment ◽  
Sugar Content ◽  
Drying Process ◽  
Drying Time ◽  
Air Drying ◽  
Tropical Fruit ◽  
Dried Fruits ◽  
Water Diffusivity ◽  
Pre Treatment

Abstract Genipap (Genipa americana L.) is an exotic tropical fruit that can be used in production of sweets, liqueurs, and several other foodstuffs. In this work the effect of ultrasonic pre-treatment prior to air-drying on dehydration of genipap was investigated. The study allowed estimating the water diffusivity in the air-drying process for genipaps submitted to ultrasound. Results showed that the water diffusivity increased after application of ultrasound and that the overall drying time was reduced by 28.2%. During the ultrasonic treatment, genipaps lost sugar showing that the ultrasonic pre-treatment can be a valuable process to produce dried fruits with lower sugar content.

scholarly journals Healthy apple snack developed using microwaves

2018 ◽  
Author(s):  
Maria Dolors Guàrdia ◽  
Dinar Fartdinov ◽  
Josep Comaposada ◽  
Israel Muñoz ◽  
Nieco De Wit ◽  
...  
Keyword(s):  
Final Stage ◽  
Early Stage ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Drying Process ◽  
Time Of Application ◽  
Physico Chemical ◽  
Apple Slices ◽  
Pre Treatment

The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtained with the MW heating (7.5 min at 3.000 W) at early stage after an osmotic pre-treatment resulted in apple slices more porous and with better sensory attributes than if it is applied at later stage of drying. Keywords: apple; snack; drying; microwaves

Effect of ultrasound pre-treatment on the kinetics and thermodynamic properties of guava slices drying process

2020 ◽  
Vol 66 ◽  
pp. 102507
Author(s):  
Newton Carlos Santos ◽  
Raphael Lucas Jacinto Almeida ◽  
Gabriel Monteiro da Silva ◽  
Shênia Santos Monteiro ◽  
Anastácia Maria M.C.N. André
Keyword(s):  
Thermodynamic Properties ◽  
Drying Process ◽  
Pre Treatment ◽  
Kinetics And Thermodynamic

scholarly journals Pulsed electric field pre-treatment efficiency analysis in processes of biomaterials drying

2019 ◽  
Vol 80 (4) ◽  
pp. 49-54 ◽  
Author(s):  
I. A. Shorstkii ◽  
D. A. Khudyakov
Keyword(s):  
Field Strength ◽  
Electric Field ◽  
Mathematical Models ◽  
Electric Field Strength ◽  
Pulsed Electric Field ◽  
Convective Drying ◽  
Efficient Production ◽  
Drying Process ◽  
Drying Time ◽  
Pre Treatment

The transition to an efficient economy and efficient production requires building the foundations for the development of energy efficient technologies and the drying of biomaterials to convert them into useful products. The purpose of this work is to analyze the effectiveness of pretreatment with a pulsed electric field (PEF) in the process of convective drying of biomaterials. The PEF was processed with electric field strength of 2, 4 and 6 kV/cm, the number of pulses 500, with a pulse duration of 50 ?s. Based on the electrical conductivity data of the biomaterial, the index of the disintegration 56% was determined before and after the PEF treatment, which confirms the existence of an electroporation mechanism of the material structure. The drying process is presented with a description of various mathematical models. PEF pre-treatment with the parameters of electric field strength 4 and 6 kV / cm and the number of impulses 500 allowed to reduce the drying time by 13.8% for the value E = 0.02. Total time spent on the drying process reduced by 20-25 minutes. It should be noted that the total energy spent on PEF pre-treatment (<150 W / kg) compared with the energy spent on the drying process is incommensurably small. Statistical analysis of the considered mathematical models showed good convergence of most models with experimental data. The considered technology of pretreatment of PEF can ensure the effective processing of biomaterials in the required amount to obtain high-quality and safe products. Obtained data of the kinetics process can be used to the mathematical model of the drying process design with the use of preliminary treatment processing.

scholarly journals Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 512 ◽  
Author(s):  
Robin Ostermeier ◽  
Oleksii Parniakov ◽  
Stefan Töpfl ◽  
Henry Jäger
Keyword(s):  
Electric Field ◽  
Pyruvic Acid ◽  
Acid Content ◽  
Pulsed Electric Field ◽  
Convective Drying ◽  
Quality Analysis ◽  
Drying Process ◽  
Drying Time ◽  
Treated Sample ◽  
Pre Treatment

Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment considering the industrial-scale drying conditions of onions and related quality parameters of the final product. First, the influence of the PEF treatment (W = 4.0 kJ/kg, E = 1.07 kV/cm) on the convective drying was investigated for samples dried at constant temperatures (65, 75, and 85 °C) and drying profiles (85/55, 85/65, and 85/75 °C). These trials were performed along with the determination of the breakpoint to assure an industrial drying profile with varying temperatures. A reduction in drying time of 32% was achieved by applying PEF prior to drying at profile 85/65 °C (target moisture ≤7%). The effective water diffusion coefficient for the last drying section has been increased from 1.99 × 10−10 m2/s to 3.48 × 10−10 m2/s in the PEF-treated tissue. In case of the 85/65 °C drying profile, the PEF-treated sample showed the highest benefits in terms of process efficiency and quality compared to the untreated sample. A quality analysis was performed considering the colour, amount of blisters, pyruvic acid content, and the rehydration behavior comparing the untreated and PEF-treated sample. The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content. Moreover, the rehydration coefficient was 47% higher when applying PEF prior to drying.

scholarly journals Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar

2019 ◽  
Vol 116 ◽  
pp. 190-199 ◽  
Author(s):  
Carolina Olivati ◽  
Yara Paula de Oliveira Nishiyama ◽  
Reginaldo Teodoro de Souza ◽  
Natália Soares Janzantti ◽  
Maria Aparecida Mauro ◽  
...  
Keyword(s):  
Phenolic Composition ◽  
Drying Process ◽  
Grape Cultivar ◽  
Pre Treatment

scholarly journals Pre-treatment and utilization of food waste as energy source by bio-drying process

2017 ◽  
Vol 128 ◽  
pp. 100-107 ◽  
Author(s):  
Mutala Mohammed ◽  
Ismail Ozbay ◽  
Aykan Karademir ◽  
Mehmet Isleyen
Keyword(s):  
Energy Source ◽  
Food Waste ◽  
Drying Process ◽  
Pre Treatment

Structural modification on potato tissue and starch using ethanol pre-treatment and drying process

2021 ◽  
pp. 100202
Author(s):  
Jaqueline S. Guedes ◽  
Karoline C. Santos ◽  
Nanci Castanha ◽  
Meliza L. Rojas ◽  
Manoel D. Matta Junior ◽  
...  
Keyword(s):  
Structural Modification ◽  
Drying Process ◽  
Potato Tissue ◽  
Pre Treatment
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