scholarly journals Reconstruction of Rice Drying Model and Analysis of Tempering Characteristics Based on Drying Accumulated Temperature

2021 ◽  
Vol 11 (23) ◽  
pp. 11113
Author(s):  
Yi Jin ◽  
Jun Yin ◽  
Huihuang Xie ◽  
Zhongjie Zhang
Keyword(s):  
Moisture Ratio ◽  
Drying Process ◽  
Hot Air Drying ◽  
Exponential Relationship ◽  
Transfer Processes ◽  
Data Comparison ◽  
Hot Air ◽  
Accumulated Temperature ◽  
Mass And Heat Transfer ◽  
Rice Drying

Previous research has shown that the accumulated temperature can describe drying processes as well as crop growth. To describe the mass and heat transfer processes in the rice drying process more accurately, a mathematical model of rice drying was proposed based on the drying accumulated temperature, and the optimal tempering ratio for conventional hot air drying was obtained through data comparison and analysis. First, it was proven that there was an exponential relationship between the moisture ratio and the drying accumulated temperature of rice. Second, by comparing and analyzing the fitting results of seven different drying mathematical models, the model with the highest fitting degree was selected and reconstructed to obtain the drying accumulated temperature–moisture ratio model. Finally, the new model was used to fit the results of two drying experiments without and with tempering, and the tempering characteristics of rice drying were proved by comparing and analyzing the coefficient difference between the two models. The results showed that the optimal tempering ratio was 3. This study thus provides a reference for rice drying process parameters.

Experimental Study on Hot-air Drying Process Parameters Optimization of Chinese Jujubes

2013 ◽  
Vol 12 (21) ◽  
pp. 6154-6158
Author(s):  
Xiao Kang-Yi ◽  
Chuan Feng-Li ◽  
Shu Gang-Li ◽  
He Lei Cui ◽  
Wen Fu-Wu
Keyword(s):  
Experimental Study ◽  
Process Parameters ◽  
Parameters Optimization ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Process Parameters Optimization ◽  
Hot Air

scholarly journals Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 444 ◽  
Author(s):  
Lei Qin ◽  
Jing-Xuan Gao ◽  
Jia Xue ◽  
Dong Chen ◽  
Song-Yi Lin ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Early Stage ◽  
Organosulfur Compounds ◽  
Lentinus Edodes ◽  
Drying Process ◽  
Shiitake Mushroom ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in fresh L. edodes consisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.

Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110157
Author(s):  
Guanghui Shen ◽  
Lidan Zhang ◽  
Tingting Hu ◽  
Zhihong Li ◽  
Anjun Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Potato Flour ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Freeze Thaw ◽  
Hot Air ◽  
Pretreatment Effect

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma

2019 ◽  
Vol 56 (9) ◽  
pp. 4166-4176 ◽  
Author(s):  
Kai-Qi Gang ◽  
Zi-Xuan Wu ◽  
Da-Yong Zhou ◽  
Qi Zhao ◽  
Xin Zhou ◽  
...  
Keyword(s):  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Lipid Quality

Numerical Simulation and Thermal Factorial Analysis of Pneumatic Drying on Straw Fuel

2012 ◽  
Vol 151 ◽  
pp. 341-345 ◽  
Author(s):  
Wei Lv ◽  
Hong Wei Sun ◽  
Xin Hai Wang ◽  
Yan Dong Li ◽  
Zhi Yue Yao ◽  
...  
Keyword(s):  
Gas Flow ◽  
Horizontal Tube ◽  
Orthogonal Experimental Design ◽  
Mathematics Model ◽  
Equivalent Diameter ◽  
Drying Process ◽  
Whole Process ◽  
Hot Air ◽  
Pneumatic Drying ◽  
Mass And Heat Transfer

Based on the mechanism of mass and heat transfer of the particles and air in drying tube, the mathematics model of pneumatic drying process was established which referred to straw fuel in straight horizontal tube, and the equations were solved by Runge-Kutta integration method. Then, by analyzing the thermal factors of gas flow drying，the most important factor in gas flow drying on straw fuel was summed up which was the mass of hot air. The method of orthogonal experimental design was used to analyze the whole process of gas flow drying, and primary and secondary roles led to the conclusion, which were the mass of hot air first , the equivalent diameter of the fuel granule and the temperature of hot air.

Freeze-Drying Investigations of Antlers

2012 ◽  
Vol 195-196 ◽  
pp. 441-446
Author(s):  
Jun Liu ◽  
Shi Wei Zhang ◽  
Zhi Jun Zhang
Keyword(s):  
Freeze Drying ◽  
Eutectic Temperature ◽  
Tissue Structure ◽  
Chemical Compositions ◽  
Drying Method ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Freeze Dried

In this paper, the vacuum freeze-drying experiments of both antler slices and whole antlers are reported in details. The moisture content and the eutectic temperature of antler were measured. A 22 h process curve of antler slice freeze drying was obtained. The freeze drying process of whole antler was also investigated. The microscopic tissue structure was observed and chemical compositions were analyzed for those freeze-dried whole antlers in comparison with the traditional water boiling and hot air drying method. More nutrients were retained for freeze drying in addition to the better physical properties than traditional drying.

scholarly journals ANALISIS PANAS KONDENSOR AC SPLIT DENGAN VARIASI PUTARAN FAN UNTUK PENGERINGAN PADI

2020 ◽  
Vol 6 (2) ◽  
pp. 136
Author(s):  
Yudhy Kurniawan ◽  
Kusnandar Kusnandar ◽  
Yusup Nur Rohmat ◽  
Wardika Wardika
Keyword(s):  
Relative Humidity ◽  
Air Conditioning ◽  
Rotation Speed ◽  
The Other ◽  
Drying Process ◽  
Speed Regulation ◽  
Hot Air ◽  
Fan Speed ◽  
Rice Drying

AbstrakPenggunaan Air Conditioning (AC) Split yang biasanya dipakai untuk keperluan pengondisian udara untuk kenyamanan, pada penelitian ini AC Split juga dimanfaatkan untuk pengeringan padi. Pengeringan padi dengan menggunakan AC Split ini merupakan jenis pengerinagn buatan yang mempunyai kelebihan dibanding dengan pengeringan alami yaitu waktu pengeringan yang lebih singkat. Pada AC Split udara panas yang dihasilkan dari kondensor yang dibuang ke lingkungan secara percuma akan dialirkan melalui sebuah saluran udara untuk dimanfaatkan untuk pengeringan padi. Pemanfaatan panas kondensor ini dilakukan untuk untuk mengetahui pengeringan padi dengan menggunakan variasi pengaturan kecepatan fan kondensor. Pada AC Split dilakukan untuk mengetahui laju pengeringan padi dengan kecepatan putaran fan sebesar 450 rpm dan 800 rpm.  Dari hasil data yang didapatkan selama 1,5 jam pada proses pengeringan padi diperoleh besarnya pengeringan padi berkurang sekitar 8% dan 12% untuk putaran fan kondensor 450 rpm dan 800 rpm. Adapun temperatur udara tertinggi dihasilkan oleh panas kondensor adalah sebesar 53,6oC. Adapun kelembaban relatifnya udaranya (Relative Humidity) adalah sebesar 15%.Kata Kunci: Pengeringan padi, AC Split, Panas kondensor, putaran fanAbstractThe use of Split of Air Conditioning (AC) which is usually used for air conditioning for human convenience. However, in this study Split AC is also used for drying rice. Rice drying using Split AC is a type of artificial drying that has an advantage compared to natural consumption, which is shorter drying. In Split AC the hot air generated from the condenser released into the environment is useless will be flowed through the air duct to be used for drying rice. The use of condenser heat is carried out to find out how to grow rice by using variations in the condenser fan speed regulation. In Split AC, it is done to find out the flow of drying with a variation fan rotation speed of 450 rpm and 800 rpm. From the results of the data experiment for taking around 1.5 hours in the drying process obtained 8% and 12% for the 450 rpm and 800 rpm condenser fan rotation each. Although the temperature of the air produced by the condenser heat is 53.6oC and 50.6oC. The other data of relative humidity of the air (Relative Humidity) is 15%.Keywords: Rice driyer, Split AC, condenser heat, fan rotation

Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

LWT ◽  
2019 ◽  
Vol 108 ◽  
pp. 421-428 ◽  
Author(s):  
Xuan Li ◽  
Xinye Wu ◽  
Jinfeng Bi ◽  
Xuan Liu ◽  
Xiao Li ◽  
...  
Keyword(s):  
Color Variation ◽  
Drying Process ◽  
Surface Color ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Apple Slices
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