scholarly journals The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue

2021 ◽  
Vol 11 (2) ◽  
pp. 689 ◽  
Author(s):  
Magdalena Dadan ◽  
Malgorzata Nowacka
Keyword(s):  
Dry Matter ◽  
Convective Drying ◽  
Carotenoid Content ◽  
Drying Process ◽  
Slight Effect ◽  
Additional Increase ◽  
Pre Treatment ◽  
Loss Of Mass ◽  
Mass Increase

The purpose of this study was to investigate the effect of pre-treatment in ethyl alcohol for 5, 15, 60 and 180 s with the application of ultrasound on the course of convective drying and properties of carrot tissue directly after the treatment and after the drying process. The treatment in ethanol resulted in loss of mass, increase of dry matter, ethanol conductivity, extractivity of carotenoids with a slight effect on the colour of carrot tissue after the treatment. The utilization of ultrasound during immersion in ethanol contributed to additional increase of conductivity of ethanol, and extractivity of carotenoids. The immersion in ethanol virtually did not affect the drying kinetics, which can be explained by the increase of shrinkage of the tissue in relation to the untreated dried tissue. Despite the lack of the influence on the drying course in the ethanol-immersed carrot, an increase of the carotenoid content (up to 135%) and the rehydration ability (up to 19%) was noted with the simultaneously unchanged colour of dried carrot in comparison to untreated dried material, which indicates the possibility to improve the quality of dried carrot after immersion in ethanol.

scholarly journals Ultrasound enhancement of osmotic dehydration and drying – Process kinetics and quality aspects

2018 ◽  
Author(s):  
Grzegorz Musielak
Keyword(s):  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Process ◽  
Process Kinetics ◽  
Vibration Effect ◽  
Quality Aspects ◽  
Wide Range ◽  
Osmotic Agents ◽  
Ultrasound Enhancement

The aim of presented studies is to investigate of influence of ultrasonic assistance on both osmotic dehydration and convective drying. A wide range of different materials, as well as several osmotic agents were tested. The obtained results show that the use of ultrasound always accelerates the investigated processes. The application of ultrasound may reduce the energy consumption of drying. Qualitative studies of dried materials do not give a definite answer about the effect of ultrasound on the quality of the products. Mathematical modelling of the ultrasound assisted drying indicates that so named “vibration effect” plays the biggest role in convective drying acceleration. Keywords: osmotic dehydration; convective drying;  ultrasound; process kinetics.

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 Influence of Dehydration in the Physical-Chemical Quality of Commercial Sunflower Almonds

2019 ◽  
Vol 7 (2) ◽  
pp. 82
Author(s):  
Sâmela Leal Barros ◽  
Newton Carlos Santos ◽  
Amanda Priscila da Silva Nascimento ◽  
Mylena Olga Pessoa Melo ◽  
Victor Herbert de Alcântara Ribeiro ◽  
...  
Keyword(s):  
Water Activity ◽  
Convective Drying ◽  
Drying Process ◽  
Physical Damage ◽  
Physical Chemical ◽  
Significant Difference ◽  
Before And After ◽  
Different Temperatures ◽  
Useful Life

Sunflower almonds are widely marketed and have numerous technological applications. Through the drying process occurs the reduction of the water content of the product, a factor that contributes to increase its useful life. However, nutritional losses and physical damage can also occur. In this context, the objective of this study was to evaluate the effect of different temperatures applied in the drying process on the physical-chemical characteristics of commercial sunflower almonds. Convective drying was performed using temperatures of 40, 50, 60 and 80 °C. Afterwards, the samples before and after the drying process were analyzed with respect to the following parameters: moisture, water activity, ash, lipids, proteins, carbohydrates and energetic value to observe the influence of different drying temperatures on these attributes. It was verified that the increase of the temperature of the drying air causes an increase in the ash content, total solids, lipids, carbohydrates and energetic value. However, the reduction of moisture content, water activity and proteins was observed. There was no significant difference between the samples in relation to pH.

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.

The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples

2019 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Joanna Zubernik ◽  
Magdalena Dadan ◽  
Joanna Cichowska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Ethanol Solution ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Prolonged Storage ◽  
Drying Time ◽  
Pre Treatment ◽  
The One ◽  
The Impact

AbstractThe aim of this study was to investigate the effects of pre-treatment in ethanol solution carried out in variable time with and without ultrasound (US) assistance on convective drying kinetics, total phenolic content (TPC) and hygroscopicity of an apple. The drying time after immersion in ethanol solution was shorter up to 13.4 (without US) and 18.3 % (with US) in comparison to intact slices. The most appropriate model that described kinetics of drying was the one proposed by Sledz et al. Drying of the untreated apple resulted in a decrease of the TPC by 18 %, compared with raw apples and the pre-treatment led to further losses. The tissue after ethanol pre-treatment was less hygroscopic, which proves the possibility to maintain a characteristic texture of the dried apple with prolonged storage stability. The best quality of dried apples was obtained after 1 min of ethanolic pre-treatment with US.

scholarly journals Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

2016 ◽  
Vol 37 (3) ◽  
pp. 383-391 ◽  
Author(s):  
Dominik Mierzwa ◽  
Stefan J. Kowalski
Keyword(s):  
Osmotic Dehydration ◽  
Colour Change ◽  
Apple Fruit ◽  
Point Of View ◽  
Convective Drying ◽  
Drying Process ◽  
Drying Time ◽  
Ultrasound Enhancement ◽  
Kinetics Of

Abstract The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

scholarly journals Kinetics of Convective Drying and Quality of Pears Cultivars Conference, Lucas, Abate

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Ionuț VELEȘCU ◽  
Vasile DOBRE ◽  
Ioan ŢENU
Keyword(s):  
Technological Process ◽  
Air Temperature ◽  
Oxidation Process ◽  
Convective Drying ◽  
Maximum Speed ◽  
Drying Process ◽  
Temperature And Humidity ◽  
Kinetics Of

Abstract. The objective of this study is the kinetics process of drying of the pears cv. Conference, cv. Abate and cv. Lucas with a laboratory dryer, in order to identify at which level of humidity the maximum speed of evaporation is achieved and at which level of temperature and humidity pears slices begin to change (colour and shape) and to determine which one of the three tested varieties offers the best properties for drying, which will ensure that the final product is technologically and organoleptically the most acceptable. Drying parameters were the same for all three varieties: 2 hours at air temperature 90oC, 2 hours at air temperature 80oC, 2 hours at air temperature 70 C and 2 hours at air temperature 60o C.  The results showed that the sample of the cv. Conference has undergone the least oxidation process, rounded edges and shriveled slices, and samples of the cv Lucas showed the worst results. Following the drying process of all three varieties, it can be concluded that the cultivars Abate and Conference achieved the lower evaporation speed, unlike the cv. Lucas. The cultivars Conference and Abate have attained consistent drying and in this way the technological process was finished with a smaller temperature, resulting in a better quality of the final product. o

scholarly journals Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

2021 ◽  
Vol 13 (4) ◽  
pp. 2035
Author(s):  
Katarzyna Rybak ◽  
Oleksii Parniakov ◽  
Katarzyna Samborska ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Freeze Drying ◽  
Bell Pepper ◽  
Drying Process ◽  
Drying Time ◽  
Statistical Point ◽  
Quality Aspects ◽  
Bell Peppers ◽  
Pre Treatment

Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption. The aim of this work was to analyze the effect of pulsed electric field (PEF), ultrasound (US), and hybrid treatment (PEF-US) and compare them with the effect of blanching (BL) on the freeze-drying kinetics, energy consumption, greenhouse gasses emission, and physical quality of the product. The freeze-drying process was applied to red bell peppers after pretreatment operations. Results showed that application of BL, PEF, US, or PEF-US reduces freeze-drying time and decreases energy consumption. Among the tested methods, the combination of PEF performed at 1 kJ/kg and US was the most effective in reduction of greenhouse gas emission. BL samples exhibited the highest porosity, but from a statistical point of view, most of the PEF-US treated materials did not differ from it. The smallest color changes were noted for US pre-treated bell peppers (ΔE = 9.4), whereas BL, PEF, and PEF-US material was characterized by ΔE of 15.2–28.5. Performed research indicates the application of pre-treatment may improve the sustainability of freeze-drying process and quality of freeze-dried bell pepper.

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