scholarly journals Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2383
Author(s):  
Kaiyang Zhu ◽  
Linlin Li ◽  
Guangyue Ren ◽  
Xu Duan ◽  
Weiwei Cao ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Energy Consumption ◽  
High Efficiency ◽  
Fatty Acid Content ◽  
Industrial Sector ◽  
Efficient Production ◽  
Spouted Bed ◽  
Drying Time ◽  
Peanut Shells ◽  
Drying Conditions

The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) and infrared drying (ID) were used as the control groups, and the drying characteristics, energy consumption, microstructure, porosity, hardness and fatty acid content were compared. The results showed that, compared to HD and ID, IR-SBD could reduce the drying time by 40% and 33%, respectively, and reduced energy consumption by 66% and 32%, respectively. During the drying process, the structures of both the peanut shells and peanut kernels underwent significant deformation; specifically, the porosity gradually increased gradually. The maximum porosity value was obtained by the samples dried by means of IR-SBD. Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing. Compared to the fresh whole peanuts, the IR-SBD dried samples exhibited a 4.07% decrease in fatty acid. This study shows that IR-SBD is a suitable application for the dehydration process of whole peanuts for the purposes of achieving high-efficiency and -quality production in the industrial sector.

Optimization of Virgin Coconut Oil (VCO) Production with Diffuser Type Aeration Method

2021 ◽  
Vol 6 (4) ◽  
pp. 139-143
Author(s):  
Nyoman Sri Widari ◽  
Rahaju Saraswati ◽  
Bambang Sutejo
Keyword(s):  
Fatty Acid ◽  
Flow Rate ◽  
Acid Content ◽  
Air Flow ◽  
Fatty Acid Content ◽  
Maximum Yield ◽  
Coconut Oil ◽  
Efficient Production ◽  
Air Flow Rate ◽  
Virgin Coconut Oil

Virgin coconut oil (VCO) is pure coconut oil with low free fatty acid content and high lauric acid content. VCO has been produced in many home industries where the yield obtained is still very small. So, the researchers tried to find a more efficient production process so that they could obtain high process yields. Researchers made VCO using the aeration method with a diffuser type aerator. The experimental variables were air flow rate (L / min): 0.6; 1.8; 4.0; 4,5 and the duration of the aeration process (hours): 2; 3; 4; 5, by using coconut milk from 1 kg of grated coconut in 1 liter of water, the maximum yield is 33.5% at an air flow rate of 4.0 L / min with an aeration time of 4 hours. The quality of VCO obtained were: water content of 0.02%; iodine number 5,54%; peroxidation number 1.36 g.iod / 100 g; 0.19% free fatty acids; saturated fatty acid content of 93.71% and unsaturated fatty acid 6.24% and the color is very clear. The quality test results obtained are in accordance with the quality standards required by SNI 7381-2008.

Energy Saving Studies in Industrial Facilities

2008 ◽  
Author(s):  
Mehmet Kanoglu ◽  
Ilker Karabay ◽  
Ibrahim Dincer
Keyword(s):  
Energy Consumption ◽  
Energy Conservation ◽  
Energy Saving ◽  
Energy Use ◽  
High Efficiency ◽  
Industrial Sector ◽  
Total Energy Consumption ◽  
Industrial Facilities ◽  
Conservation Measures ◽  
Energy Conservation Measures

Efficient energy use is critical for the success of any industrial facility since reduced energy consumption through energy conservation/saving programs can benefit not only consumers and utilities, but society in general as well. In particular, reduced energy consumption generally leads to reduced emissions of greenhouse gases and other air pollutants into the environment. It also helps reduce the operational costs in the facility. There is a strong need to take some energy saving measures in every plant/ facility. Although these may be quite diverse, some of these measures include thermal insulation, use of more efficient equipment, heat recovery systems, high efficiency lighting, changing the fuel, reducing the cost of compressed air, and enhancing productivity. In this study, some certain energy conservation measures are considered for assessing a packaging film manufacturing facility in Gaziantep, Turkey. Taking advantage of dry and hot climates of the city, cooling compressor inlet air by evaporative cooling technique is also assessed. Our investigation shows that there is a huge room for energy conservation measures. The total savings potential are expected to be 869,350 YTL (about $725,000) representing about 16% of the total energy consumption. The payback periods for the identified measures are justified. We believe that the results are typical rather than exceptional for the industrial sector in Turkey.

scholarly journals Evaluation of different drying processes by energy consumption in an insulated and not insulated laboratory convection dryer

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 107-111
Author(s):  
M.A. Maysami ◽  
R. Sedighi ◽  
H. Ghaffari
Keyword(s):  
Energy Consumption ◽  
Water Content ◽  
Time Duration ◽  
Drying Time ◽  
Dried Fruits ◽  
Food Engineering ◽  
Energy Consuming ◽  
Convection Dryer ◽  
Drying Conditions

Drying is a process to increase the shelf-life of fruits by decreasing their water content. It is one of the energy consuming processes in food engineering. In many studies, the drying time duration and quality of dried fruits were investigated. In this study, the energy consumption in different drying conditions was investigated for the apple in a laboratory convection dryer. The drying conditions were the application of the temperatures of 40, 50, and 60°C and the speeds of 0.5 and 1 ms-1 for the drying air using the insulated and non-insulated drying chambers. Independent from drying duration, the highest energy consumption was recorded as 11.2 kWh for the non-insulated dryer under the drying air condition of 40°C and 0.5 ms-1 . While the lowest energy consumption was only 5.8 kWh for the insulated dryer with the drying air condition of 40 and 50°C and the same 0.5 ms-1 . The drying duration for these conditions was 537, 313, and 233 mins. To achieve the shortest drying time (153 mins), the condition of 60°C and 1 ms-1 in the insulated dryer was used which caused the energy consumption of 7.2 kWh.

Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Di Huang ◽  
Wenfeng Li ◽  
Hongjun Shao ◽  
Anning Gao ◽  
Xingbin Yang
Keyword(s):  
Energy Consumption ◽  
Freeze Drying ◽  
High Efficiency ◽  
Nutrient Retention ◽  
Microwave Drying ◽  
Rehydration Ratio ◽  
Retention Capacity ◽  
Drying Time ◽  
Impingement Jet ◽  
Air Impingement

Abstract The aim of this study was to select an appropriate drying technique from air-impingement jet drying (AIJD), hot air drying (HAD) and microwave drying (MWD) which can be combined with freeze drying (FD). Results showed that AIJD with relatively high efficiency, low energy consumption and good drying quality was suitable to be combined with FD. To further improve the drying technology of kiwifruits, the energy consumption and quality of dried kiwifruit with different conversion point during combined FD and AIJD were also tested. The energy consumption obtained for AIJD+FD and FD+AIJD was lower than that obtained for FD alone. Among the products, the kiwifruit processed by AIJD+FD not only showed better attractive green colour and higher sweetness perception, but also revealed higher rehydration ratio than FD and FD+AIJD kiwifruits, which was positively related to microstructure changes. The best AIJD+FD process, from nutrient retention and antioxidant activity considerations, was the combination of 65 min AIJD pre-drying and FD finish drying. Therefore, AIJD pre-drying and FD finish drying as a promising way with short drying time and strong nutrient retention capacity may be applied to the drying processing of agricultural products.

scholarly journals Surface Analysis, Mechanical and Corrosion Behavior of Welded Steel in 1M HCl Corrosive Media with Epoxy/Alumina Coating

2021 ◽  
Vol 12 (3) ◽  
pp. 3559-3571
Keyword(s):  
Energy Consumption ◽  
Thermal Sensitivity ◽  
Coefficient Of Determination ◽  
Alumina Coating ◽  
Suitable Model ◽  
Corrosive Media ◽  
Drying Time ◽  
Drying Temperature ◽  
Color Characteristics ◽  
Drying Conditions

Asparagus roots were dried in four selected driers vacuum, fluidized bed, tray, and solar dryer at temperatures starting from 40 to 70 °C. The drying kinetics of asparagus roots was studied with the analysis of the influence of all stated drying conditions on the drying rate, dehydration ratio, rehydration characteristic, color characteristics, and energy consumption. With an increase in the temperature required for drying asparagus, there is an increasing trend of dehydration ratio (DR) and decreasing trend of drying time. The rehydration characteristics are found to be increases with a decrease in drying temperature from 70-60 °C but decrease with a further decrease in drying temperature from 60-40 °C. The energy consumption based on the drying conditions showed great thermal sensitivity and was found higher for low-temperature drying. The results of color characteristics (Chroma, hue angle, and ΔE) showed that the cream color of roots was relatively unaffected by drying. However, the brightness of roots was observed to be increased. Eleven thin-layered drying mathematical models were applied to experimental data of different drying conditions, and the model best describing its behavior was selected based on the coefficient of determination (R2), sum square error (SSE), and root mean square error (RMSE). All selected models give good fitting results (R2 > 0.96) and found the cubic model as the most suitable model for all treatments (R2 > 0.99).

scholarly journals Microwave drying behaviour of tomato slices

2013 ◽  
Vol 31 (No. 2) ◽  
pp. 132-138 ◽  
Author(s):  
S. Çelen ◽  
K. Kahveci
Keyword(s):  
Energy Consumption ◽  
Theoretical Model ◽  
Microwave Power ◽  
Internal Heat ◽  
Internal Heat Source ◽  
Microwave Drying ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Behaviour ◽  
Drying Conditions

The microwave drying behaviour of tomato slices was investigated experimentally to determine the effects of microwave power on the drying rate, energy consumption, and dried product quality in terms of colour, and a theoretical model was proposed to define the drying curves of tomato slices. The experiments performed with the microwave power of 90, 180, 360, and 600 W indicate that the drying time and the energy consumption decreased considerably with an increase in microwave power. The experiments also revealed that the drying rate shows first an increase and then a decrease during drying, and that the colour quality of the product deteriorates significantly with the increase of the microwave power. A theoretical model was developed using the solution of energy equation considering the microwave power as an internal heat source. The electric field strength inside the material was assumed to be dependent on the moisture content and the constants emerging from this assumption were obtained by minimising the sum of squared differences between the theoretical results and experimental data obtained for various drying conditions. The results show that the values proposed for the constants provide a good agreement between the theoretical and experimental drying behaviour.  

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.

Effects of Drying Conditions of Fixed Bed Longan Drying on Optimal Bed Thickness

2007 ◽  
Author(s):  
Aree Achariyaviriya ◽  
Paradorn Nuthong
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
Flow Rate ◽  
Specific Energy ◽  
Air Flow ◽  
Specific Energy Consumption ◽  
Air Flow Rate ◽  
Drying Time ◽  
Bed Thickness ◽  
Drying Conditions

In this work, it is presented a study of the effects of drying conditions on the optimal bed thickness of the whole longan. The criteria for evaluation of the drying process are specific energy consumption and drying time which the difference of moisture between top and bottom of drying chamber is less than 10%dry basis. The mathematical model is developed for finding the effects of the drying conditions on the optimal bed thickness. The drying conditions are drying air temperature, specific air flow rate, and fraction of recycled air. Experimental data were compared with the simulated results to verify the model. Furthermore, the sensitivity analysis of the fraction of air recycled, drying air temperature, specific airflow rate, initial moisture content, and bed thickness of longan are study. The results showed that there was good agreement between the simulated drying rate and those experimentally observed. In addition, there was a well agreement with respect to the shapes of the drying air temperature and product temperature profiles. From the simulated results, the optimal bed thickness of 40 cm, the specific energy consumption of 10.56 MJ/kg-water and drying time of 64.2 h were found. The responsive conditions were drying air temperature of 75°C, the fraction of recycled air of 90%, and the specific air flow rate of 73 kg-dry air/h-kg dry longan.

scholarly journals Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (Illex argentinus) Viscera by Green Processing

Marine Drugs ◽  
2021 ◽  
Vol 19 (11) ◽  
pp. 616
Author(s):  
Alicia Rodríguez ◽  
Marcos Trigo ◽  
Santiago P. Aubourg ◽  
Isabel Medina
Keyword(s):  
Fatty Acid Content ◽  
Conjugated Dienes ◽  
Oil Yield ◽  
Drying Time ◽  
Pressing Method ◽  
Lipid Yield ◽  
Damage Degree ◽  
Green Processing ◽  
Illex Argentinus ◽  
Drying Conditions

Green extraction was applied to Argentinean shortfin squid (Illex argentinus) viscera, consisting of a wet pressing method including a drying step, mechanic pressing, centrifugation of the resulting slurry, and oil collection. To maximise the oil yield and ω3 fatty acid content and to minimise the oil damage degree, a response surface methodology (RSM) design was developed focused on the drying temperature (45–85 °C) and time (30–90 min). In general, an increase of the drying time and temperature provided an increase in the lipid yield recovery from the viscera. The strongest drying conditions showed a higher recovery than 50% when compared with the traditional chemical method. The docosahexaenoic and eicosapentaenoic acid contents in the extracted oil revealed scarce dependence on drying conditions, showing valuable ranges (149.2–166.5 and 88.7–102.4 g·kg−1 oil, respectively). Furthermore, the values of free fatty acids, peroxides, conjugated dienes, and ω3/ω6 ratio did not show extensive differences by comparing oils obtained from the different drying conditions. Contrary, a polyene index (PI) decrease was detected with increasing drying time and temperature. The RSM analysis indicated that optimised drying time (41.3 min) and temperature (85 °C) conditions would lead to 74.73 g·kg−1 (oil yield), 1.87 (PI), and 6.72 (peroxide value) scores, with a 0.67 desirability value.

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