scholarly journals Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 992
Author(s):  
Weipeng Zhang ◽  
Chang Chen ◽  
Zhongli Pan ◽  
Zhian Zheng
Keyword(s):  
Energy Consumption ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Operating Conditions ◽  
Water Soluble ◽  
Vacuum Drying ◽  
Two Stage ◽  
Drying Time ◽  
Hot Air ◽  
Air Impingement

The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65–85 °C and a switching moisture ratio of 70–90%. The second stage infrared-assisted air impingement drying also had temperatures 65–85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box–Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.

scholarly journals Energetic and exergetic analysis of a convective drier: A case study of potato drying process

2020 ◽  
Vol 5 (1) ◽  
pp. 563-572
Author(s):  
Iman Golpour ◽  
Mohammad Kaveh ◽  
Reza Amiri Chayjan ◽  
Raquel P. F. Guiné
Keyword(s):  
Energy Consumption ◽  
Research Work ◽  
Specific Energy Consumption ◽  
Exergy Efficiency ◽  
Operating Conditions ◽  
Energy Utilization ◽  
Convective Drying ◽  
Drying Time ◽  
Energy And Exergy ◽  
Exergy Losses

AbstractThis research work focused on the evaluation of energy and exergy in the convective drying of potato slices. Experiments were conducted at four air temperatures (40, 50, 60 and 70°C) and three air velocities (0.5, 1.0 and 1.5 m/s) in a convective dryer, with circulating heated air. Freshly harvested potatoes with initial moisture content (MC) of 79.9% wet basis were used in this research. The influence of temperature and air velocity was investigated in terms of energy and exergy (energy utilization [EU], energy utilization ratio [EUR], exergy losses and exergy efficiency). The calculations for energy and exergy were based on the first and second laws of thermodynamics. Results indicated that EU, EUR and exergy losses decreased along drying time, while exergy efficiency increased. The specific energy consumption (SEC) varied from 1.94 × 105 to 3.14 × 105 kJ/kg. The exergy loss varied in the range of 0.006 to 0.036 kJ/s and the maximum exergy efficiency obtained was 85.85% at 70°C and 0.5 m/s, while minimum exergy efficiency was 57.07% at 40°C and 1.5 m/s. Moreover, the values of exergetic improvement potential (IP) rate changed between 0.0016 and 0.0046 kJ/s and the highest value occurred for drying at 70°C and 1.5 m/s, whereas the lowest value was for 70°C and 0.5 m/s. As a result, this knowledge will allow the optimization of convective dryers, when operating for the drying of this food product or others, as well as choosing the most appropriate operating conditions that cause the reduction of energy consumption, irreversibilities and losses in the industrial convective drying processes.

Moisture Diffusivity and Energy Consumption during Microwave Drying of Plaster of Paris

2010 ◽  
Vol 5 (1) ◽  
Author(s):  
Magesh Ganesh Pillai ◽  
Iyyasamy Regupathi ◽  
Lima Rose Miranda ◽  
Thanapalan Murugesan
Keyword(s):  
Energy Consumption ◽  
Initial Moisture Content ◽  
Moisture Diffusivity ◽  
Operating Conditions ◽  
Microwave Drying ◽  
Effective Moisture Diffusivity ◽  
Experimental Conditions ◽  
Drying Time ◽  
Plaster Of Paris ◽  
Effective Moisture

The drying characteristics of plaster of paris (POP) under microwave conditions at different microwave power input, initial moisture content, sample thickness and drying time were studied. Further the experimental data on moisture ratio of POP for different operating conditions were obtained and calculations were made using nine basic drying model equations. The appropriate model with modified constants and coefficients to represent the drying kinetics of POP was found through the analysis of the statistical analysis. The effective moisture diffusivity of the drying process was also computed for different experimental conditions and a relationship between the drying rate constant and the effective moisture diffusivity was obtained. The energy consumption for microwave drying of plaster of paris at different experimental conditions were also computed.

scholarly journals Ultrasonic-Microwave and Infrared Assisted Convective Drying of Carrot: Drying Kinetic, Quality and Energy Consumption

2020 ◽  
Vol 10 (18) ◽  
pp. 6309
Author(s):  
Yousef Abbaspour-Gilandeh ◽  
Mohammad Kaveh ◽  
Muhammad Aziz
Keyword(s):  
Energy Consumption ◽  
Hybrid Methods ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Color Variation ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Time ◽  
Drying Kinetic ◽  
The Us

In this study, the drying time, effective moisture diffusivity (Deff), specific energy consumption (SEC), and quality (color, shrinkage, and rehydration) of the ultrasound-pretreated (US) carrot slices were compared when dried by hot air drying (HD), microwave drying (MWD), infrared drying (INFD), and hybrid methods of MW–HD and INF–HD. Five mathematical models were considered to describe the drying kinetics in the carrots. The results show that US+MW–HD and INFD were the fastest and the slowest drying techniques compared to the HD technique with a 73% and 23% drying time reduction, respectively. The Deff ranged from 7.12 × 10−9 to 2.78 × 10−8 m2/s. The highest and lowest SECs were 297.29 ± 11.21 and 23.75 ± 2.22 MJ/kg which were observed in the HD and US+MWD, respectively. The color variation indices indicated that the best sample in terms of color stability was the one dried by US+MW–HD with the color variation of 11.02 ± 0.27. The lowest and highest shrinkage values were also observed in the samples dried by US+MWD and HD (31.8 ± 1.1% and 62.23 ± 1.77%), respectively. Samples dried by US+MWD and HD possessed the highest and lowest rehydration, respectively. Although the carrot slices dried at a higher pace by US+MW–HD (compared to US+MWD), the shrinkage and SEC of the samples dried by US+MWD were significantly lower than the US+MW–HD (p < 0.05). Therefore, it can be concluded that the application of the US+MWD method can be considered as a proper alternative for drying the carrot slices when compared to the HD, MWD, INFD, and hybrid methods.

Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Hany S. EL-Mesery ◽  
Mona A. Elabd
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Drying Methods ◽  
Air Velocity ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Shrinkage Ratio ◽  
Hot Air

Abstract Okra pods were dried using the following drying regimes; microwave (MWD), infrared (IRD) and convective hot-air drying (CHD). The objective of this investigate was to report the influences of drying methods on okra quality under different drying conditions. Data analysis showed that rehydration ratio and colour change increased with increase in drying air temperature and air velocity while specific energy consumption and shrinkage ratio decreased with increase in drying air temperature under (CHD). The rehydration ratio and colour of dried okra increased with increase in both infrared intensity but it also increased with a decrease in air velocity under (IRD). In the MWD method, drying time, specific energy consumption and shrinkage ratio decreased with increases in microwave power while the rehydration ratio and colour increased. Optimum drying period, specific energy consumption, colour, shrinkage and rehydration ratio were obtained for microwave drying. The model of Midilli et al. is the greatest for describing the drying curves of okra under all the drying processing conditions.

Characteristics of sunflower seed drying and microwave energy consumption

2013 ◽  
Vol 27 (2) ◽  
pp. 127-132 ◽  
Author(s):  
H. Darvishi ◽  
M. Hadi Khoshtaghaza ◽  
G. Najafi ◽  
M. Zarein
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Specific Energy ◽  
Microwave Power ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Convective Drying ◽  
Drying Time ◽  
Effective Moisture

Abstract The effect of the microwave-convective drying technique on the moisture ratio, drying rate, drying time, effective moisture diffusivity, microwave specific energy consumption, and energy efficiency of sunflower seedswere investigated.Drying took place in the falling rate period. Increasing the microwave power caused a significant decrease in the drying time. The drying data were fitted to four thin-layer drying models. The performance of these models was compared using the coefficient of determination, reduced chi-square and root mean square error between the observed and predicted moisture ratios. The results showed that the Page model was found to satisfactorily describe themicrowave-convective drying curves of sunflower seeds. The effective moisture diffusivity values were estimated from Fick diffusion model and varied from 1.73 10-7 to 4.76 10-7m2s-1. Increasing the microwave power resulted in a considerable increase in drying efficiency and a significant decrease in microwave specific energy consumption. The highest energy efficiency and the lowestmicrowave specific energy consumption were obtained at the microwave power of 300 W.

scholarly journals Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

2021 ◽  
Vol 11 (3) ◽  
pp. 1297
Author(s):  
Ebrahim Taghinezhad ◽  
Mohammad Kaveh ◽  
Antoni Szumny
Keyword(s):  
Energy Efficiency ◽  
Mathematical Models ◽  
Thermal Efficiency ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Diffusivity Coefficient ◽  
Drying Time ◽  
Ultrasonic Pretreatment ◽  
Hot Air ◽  
Drying Efficiency

The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(Deff), drying time, specific energy consumption (SEC), energy efficiency, drying efficiency, and thermal efficiency) and physical (color and shrinkage) properties of kiwifruit under hybrid hot air-infrared(HAI) dryer at different temperatures (50, 60 and 70 °C) and different thicknesses (4, 6 and 8 mm). A total of 11 mathematical models were applied to represent the moisture ratio (MR) during the drying of kiwifruit. The fitting of MR mathematical models to experimental data demonstrated that the logistic model can satisfactorily describe the MR curve of dried kiwifruit with a correlation coefficient (R2) of 0.9997, root mean square error (RMSE) of 0.0177 and chi-square (χ2) of 0.0007. The observed Deff of dried samples ranged from 3.09 × 10−10 to 2.26 × 10−9 m2/s. The lowest SEC, color changes and shrinkage were obtained as 36.57 kWh/kg, 13.29 and 25.25%, respectively. The highest drying efficiency, energy efficiency, and thermal efficiency were determined as 11.09%, 7.69% and 10.58%, respectively. The results revealed that increasing the temperature and ultrasonic pretreatment time and decreasing the sample thickness led to a significant increase (p < 0.05) in drying efficiency, thermal efficiency, and energy efficiency, while drying time, SEC and shrinkage significantly decreased (p < 0.05).

scholarly journals ANFIS and ANNs model for prediction of moisture diffusivity and specific energy consumption potato, garlic and cantaloupe drying under convective hot air dryer

2018 ◽  
Vol 5 (3) ◽  
pp. 372-387 ◽  
Author(s):  
Mohammad Kaveh ◽  
Vali Rasooli Sharabiani ◽  
Reza Amiri Chayjan ◽  
Ebrahim Taghinezhad ◽  
Yousef Abbaspour-Gilandeh ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Hot Air ◽  
Air Dryer

scholarly journals Kurutma Yöntemlerinin Deveci Armudunun Kurutma Kinetiği ve Renk Parametreleri Üzerine Etkisi

2021 ◽  
Vol 9 (5) ◽  
pp. 897-908
Author(s):  
Ilknur Alibas ◽  
Aslıhan Yılmaz ◽  
Seda Günaydın ◽  
Begüm Arkain
Keyword(s):  
Energy Consumption ◽  
Specific Energy Consumption ◽  
Initial Moisture Content ◽  
Quality Parameters ◽  
Drying Method ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Thin Layer Drying

Deveci pear (Pyrus communis L. cv. Deveci) slices, whose initial moisture content is 5.24 ± 0.003 kgsu kgKM-1 (%83.95 ± 0.01 w.b), were dried by shade drying and hot-air drying at 60, 80 and 100°C until the final moisture reached 0.13 ± 0.001 kgsu kgKM-1 (%11.40 ± 0.06 w.b), and the drying processes of these methods were completed in 11150, 437, 252, and 148 minutes, respectively. In the study, experimentally obtained time-dependent moisture ratios were modeled using twenty different thin-layer drying equations. Accordingly, the model that gives the closest results to experimental data for 60°C and 100°C was the Modified Henderson & Pabis's equation. On the other hand, Alibas equation and Jena & Das equation were found to be the best models in shade drying and hot-air drying at 80°C, respectively. Despite no energy consumption in the shade drying method, some reasons such as this method being quite long and causing negative effects on the quality parameters of the product revealed that the shade drying method was not suitable for drying of Deveci pear. It was observed that total energy consumption increased with the increase of the drying temperature. Also, it was determined that the increase in temperature negatively affected the quality parameters. It was found to be a suitable method for drying the Deveci pear of the hot-air drying at 60°C due to the operating parameters such as drying time and specific energy consumption, as well as quality parameters such as brightness, redness, yellowness, chroma, hue angle, total color change and browning index were very close to the fresh product.

scholarly journals The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1758
Author(s):  
Tina Nurkhoeriyati ◽  
Boris Kulig ◽  
Barbara Sturm ◽  
Oliver Hensel
Keyword(s):  
Energy Consumption ◽  
Energy Demand ◽  
Specific Energy Consumption ◽  
Sample Thickness ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Drying Time ◽  
Hot Air ◽  
Drying Treatment ◽  
Drying Conditions

Celeriac is a good source of fibre, trace minerals, and phenolic compounds; it has a pleasant aroma but is a perishable material, prone to discolouration. This research investigated the optimisation of the quality and energy demand in hot-air dried celeriac slices. The experiment utilised the I-optimal design of response surface methodology with 30 experiment runs. Pre-drying treatments (blanching at 85 °C, three minutes; dipping in 1% citric acid solution, three minutes; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air velocities (1.5, 2.2, and 2.9 m/s), and thickness (three-, five, and seven-mm) were applied. The drying conditions affected drying time significantly (p < 0.0001). The model by Midilli and others and the logarithmic model fitted best with celeriac slices drying kinetics. Blanched samples had a higher ΔE*ab (total colour difference) and BI (browning index) but lower WI (whiteness index) than samples with other pre-drying treatments. The rehydration ratio decreased with the increase of sample thickness and blanching (p < 0.0001). A quadratic model described the specific energy consumption (Es) best. The dried samples compared with fresh samples had increased antioxidant activity but decreased total phenolic compound value. The optimisation solution chosen was 58 °C drying temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre-drying treatment.

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