scholarly journals Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose

2021 ◽  
Vol 13 (16) ◽  
pp. 9204
Author(s):  
Juan Manuel Castagnini ◽  
Silvia Tappi ◽  
Urszula Tylewicz ◽  
Santina Romani ◽  
Pietro Rocculi ◽  
...  
Keyword(s):  
Control Sample ◽  
Solid Matrix ◽  
Vacuum Impregnation ◽  
Drying Process ◽  
Air Drying ◽  
Blueberry Juice ◽  
Drying Kinetic ◽  
Kinetics Of ◽  
Impregnation Solution ◽  
Novel Products

Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

scholarly journals The Effect of Vacuum Impregnation Pretreatment on Air-Drying Kinetics of Pears

2020 ◽  
Vol 8 (11) ◽  
pp. 2248-2254
Author(s):  
Şeyma Uysal ◽  
Fikret Pazır
Keyword(s):  
Effective Diffusion ◽  
Solution Concentration ◽  
Drying Kinetics ◽  
Vacuum Impregnation ◽  
Drying Process ◽  
Drying Time ◽  
Air Drying ◽  
Pyrus Communis L ◽  
Experimental Values ◽  
Kinetics Of

The aim of this study was to examine the drying kinetics of pears (Pyrus communis L.) with and without vacuum impregnation and under the different temperature by using tray dryer. Vacuum impregnation were applied to the the pears (15 mm thickness, 65 mm outer and 20 mm inner dimensions respectively) with the conditions of 50⁰ Brix impregnation solution concentration, 225 mbar vacuum pressure and 45 min vacuum time. Drying process was carried out at temperatures of 55, 65 and 75°C. Drying time of non-vacuum impregnated pears was determined 640, 500 and 340 min and vacuum impregnated pears was determined 700, 540 and 560 min respectively. Page, Exponential, Henderson and Pabis, Diffusion Approach were examined for testing the drying kinetics. Experimental values are in accordance with the expected values resulted Page and Difussion models of with and without vacuum impregnated pears. Effective diffusion coefficient (Deff) was varying 2.74×10-11 to 7.31×10-11 m2/s. m2/s with respect to the drying temperatures. The activation energy for the non-vacuum impregnated and vacuum impregnated pears was 32.93 kJ / mol and 24.25 kJ / mol, respectively.

scholarly journals Study of the drying kinetics of the malt bagasse in a pneumatic transporter

2020 ◽  
pp. 14-14
Author(s):  
Bruna Costa ◽  
Carolina Coelho ◽  
Cássia Souza ◽  
Gabriela Duarte ◽  
Maria Pinto ◽  
...  
Keyword(s):  
Statistical Tests ◽  
Air Flow ◽  
Average Energy ◽  
Moisture Diffusivity ◽  
Pneumatic Transport ◽  
Drying Process ◽  
Brewing Industry ◽  
Transport Costs ◽  
Drying Kinetic ◽  
Kinetics Of

Malt bagasse is a by-product of the brewing industry that has high moisture making it very unstable and susceptible to fast microbial deterioration. This work evaluated drying kinetic models of malt bagasse during pneumatic transport with air flow at 30, 45 and 60?C and layout of 4.5 and 7.0 m. The results showed that the decrease of moisture from malt bagasse was favored at higher air temperature due to the higher diffusion coefficient. In the ranges measured, the values of the effective moisture diffusivity and heat transfer coefficient were obtained between 2.05?10?10 to 12.74?10?10 m2/s and 175 to 363 W/m2K, respectively. Average energy for liquid diffusion in the malt bagasse drying process was 44.30 kJ/mol. Pneumatic transport with air flow at 60?C and layout of 7.0 m reached rapidly the final moisture of 12% (w.b), which it may reduce transport costs and allow long periods of stable storage for malt bagasse. The statistical tests results showed that the experimental datas presented excellent fit using the Modified Henderson-Pabis model, in the temperature range for both layouts.

scholarly journals Structural Changes During Air Drying of Fruits and Vegetables

2003 ◽  
Vol 9 (3) ◽  
pp. 201-206 ◽  
Author(s):  
I. N. Ramos ◽  
T. R.S. Brandão ◽  
C. L.M. Silva
Keyword(s):  
Physical Properties ◽  
Structural Changes ◽  
Fruits And Vegetables ◽  
Particle Density ◽  
Drying Process ◽  
Air Drying ◽  
New Approach ◽  
Volume Porosity ◽  
Textural Attributes ◽  
Kinetics Of

This work aims at reviewing structural changes occurring in convective air drying of fruits and vegetables. These include changes in physical properties, such as volume, porosity and bulk and particle density, which directlyaffect textural attributes of the products. Models relating with water content physical properties are also summarised. At microscopic level, the phenomena observed byprevious authors is described, focusing on shrinkage. In particular, a new approach on modelling kinetics of microstructural modifications is presented. Although the air drying process is relatively well studied, there is a lack of research concerning changes in structural properties. Modelling mass transfer during drying frequently does not include those effects and, there has not been established a standard methodologyfor predictive purposes. Correlating microstructure, texture measurements and sensoryanalysis would be an attractive area to be exploited for drying processes of fruits and vegetables. Although this is a wide working field, much is still to be done.

scholarly journals The influence of continuous and periodic microwave drying on rosemary: drying and temperature kinetics

2021 ◽  
Vol 2120 (1) ◽  
pp. 012036
Author(s):  
A Ali ◽  
B L Chua ◽  
Y H Chow
Keyword(s):  
Kinetic Study ◽  
Primary Objective ◽  
Microwave Drying ◽  
Drying Process ◽  
Pulse Ratio ◽  
Drying Kinetic ◽  
Lower Maximum ◽  
Effectiveness And Efficiency ◽  
Drying Rates ◽  
Kinetics Of

Abstract Continuous microwave is a heavily studied drying method known for its effectiveness and efficiency, however, it leads to overheating in most cases. The primary objective of the present research is conducting and evaluating a comparative study of continuous and periodic microwave drying on rosemary for various power levels (6, 9 and 12 W/g) and different pulse ratios to overcome the overheating challenge. The evaluation and assessment were based on drying and temperature kinetics. Drying kinetic study revealed that periodic and continuous microwave drying at 12 W/g had the least drying duration of 12.5 and 11 mins, respectively. Likewise, both processes had the highest drying rates of 0.364 and 0.461 kg H2O/ kg dry basis min. The temperature kinetic study showed that the periodic microwave drying (71.4°C) resulted in a lower maximum sample temperature than continuous microwave drying (79.2°C). The periodic microwave drying with higher pulse ratios had a more even heating throughout the drying process than lower pulse ratios. Thereby, periodic microwave drying at 12 W/g and the highest pulse ratio was deemed to be the most suitable drying process for rosemary. The four thin layer models, namely Page, Modified Page, Midilli & Kucuk and Modified Midilli & others, were the most suitable to describe the drying kinetics of rosemary.

scholarly journals Drying kinetics modeling of apple and zucchini slices vacuum impregnated with anthocyanins

2019 ◽  
Vol 49 (10) ◽  
Author(s):  
Luz Marina Zapata ◽  
Juan Manuel Castagnini ◽  
Carlos Fabio Quinteros ◽  
Mariana Jimenez Veuthey
Keyword(s):  
Dry Matter ◽  
Drying Kinetics ◽  
Vacuum Impregnation ◽  
Anthocyanin Content ◽  
Hot Air Drying ◽  
Drying Temperature ◽  
Blueberry Juice ◽  
Hot Air ◽  
Apple Slices ◽  
Kinetics Of

ABSTRACT: The aim of this research was to study the drying kinetics of apple and zucchini slices enriched with anthocyanins and to evaluate the influence of drying temperature on the anthocyanin content of apple and zucchini snacks. Apple (Granny Smith) and zucchini (Cucurbita pepo) slices were enriched with anthocyanins by vacuum impregnation with blueberry juice. Then, slices were dehydrated at 40, 50 and 60 ºC with 1.0 m/s air flow. Dehydrated samples were referred to as anthocyanin enriched snacks. Diffusion coefficient values improved by increasing the drying temperature, within the 2.81×10-10 to 5.78×10-10 m2/s range for apple slices and 2.02×10-10 to 3.99×10-10 m2/s for zucchini slices. The activation energy was 31.19 kJ/mol and 80.33 kJ/mol for apple and zucchini slices respectively. Page, Weibull, Logarithmic, Henderson-Pabis and Lewis models best fitted the experimental data. Snacks obtained at 60 °C retained a higher concentration of anthocyanins, reaching values of 592.81±52.55 and 464.62±48.44 mg of cyaniding-3-glucoside equivalent/kg dry matter in apple and zucchini snacks respectively. Combination of vacuum impregnation and hot air drying was a technological alternative for producing snacks with functional properties.

Drying and Denaturation Kinetics of Whey Protein Isolate (WPI) During Convective Air Drying Process

2013 ◽  
Vol 31 (13-14) ◽  
pp. 1532-1544 ◽  
Author(s):  
M. Amdadul Haque ◽  
Aditya Putranto ◽  
Peter Aldred ◽  
Jie Chen ◽  
Benu Adhikari
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Drying Process ◽  
Air Drying ◽  
Denaturation Kinetics ◽  
Kinetics Of

Drying Kinetics of External Thermal Insulation Composite Systems (ETICS)

2012 ◽  
Vol 326-328 ◽  
pp. 662-667 ◽  
Author(s):  
E. Barreira ◽  
João M.P.Q. Delgado ◽  
N.M.M. Ramos ◽  
V.P. de Freitas
Keyword(s):  
Moisture Content ◽  
Thermal Insulation ◽  
Kinetic Models ◽  
Second Order ◽  
Drying Kinetics ◽  
Order Kinetic ◽  
Drying Process ◽  
Composite Systems ◽  
Drying Kinetic ◽  
Kinetics Of

Moisture is one of the most deteriorating factors of buildings. The moisture content depends on hygroscopic equilibrium between buildings materials and environment, which is determined by the drying and wetting rate of masonry. So, the moisture content is not only determined by the water that is absorbed by the material, but also by the amount of water that is evaporated under favourable conditions, which is described by the drying process. In this work we analyse the drying kinetics of External Thermal Insulation Composite Systems (ETICS) using a first-order and a second-order drying kinetic models to describe mass transfer phenomenon. The results show that the second-order kinetic models described well the drying process studied. The application of kinetics models to the experimental results was explored and several parameters were retrieved. A proposal for the use of these parameters is presented and its practical use is discussed.

scholarly journals Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 202
Author(s):  
Ivan Pavkov ◽  
Milivoj Radojčin ◽  
Zoran Stamenković ◽  
Krstan Kešelj ◽  
Urszula Tylewicz ◽  
...  
Keyword(s):  
Activation Energy ◽  
Osmotic Dehydration ◽  
Effective Diffusivity ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10−9 m2/s and solute 8.315 × 10−10–1.113 × 10−9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10−10 m2/s to 1.970 × 10−9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.

scholarly journals Study on the Variable-Temperature Drying Process of Corn Drying in an Industrial Corn-Drying System Equipped with a Self-Adaptive Control Heat Exchanger

2021 ◽  
Vol 11 (6) ◽  
pp. 2772
Author(s):  
Bin Li ◽  
Zhiheng Zeng ◽  
Xuefeng Zhang ◽  
Ye Zhang
Keyword(s):  
Adaptive Control ◽  
Energy Consumption ◽  
Heat Loss ◽  
Thermal Performance ◽  
Variable Temperature ◽  
The Other ◽  
Drying Process ◽  
Drying Kinetic ◽  
Drying System ◽  
Self Adaptive

To realize energy-saving and efficient industrial grain drying, the present work studied the variable-temperature drying process of corn drying in a novel industrial corn-drying system with a heat recycling and self-adaptive control function. The drying kinetics, thermal performance, heat-loss characteristics and the heat-recycling performance of the drying system under different allocations between flue gas and hot air were investigated, and the optimized drying process was proposed and compared with two constant drying processes. The results showed that the optimized drying process exhibited better drying kinetic and thermal performance than the two constant drying processes. More specifically, the total heat loss, total energy consumption and specific energy consumption of the optimized drying process were ascertained to be 36,132.85 MJ, 48,803.99 MJ and 7290.27 kJ/kg, respectively, which were lower than those of the other two processes. On the other hand, the thermal efficiency of the drying chamber for the optimized drying process was ascertained to be varied within the range of 6.81–41.71%. Overall, the validation results showed that the optimized drying process can significantly improve the drying performance of the drying system.

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