scholarly journals Effects of Moisture Content and Drying Method on Shelf Life and Quality of Coconut Residue

2021 ◽  
Vol 56 (2) ◽  
pp. 443-450
Author(s):  
Rittichai Assawarachan
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Fluidized Bed Drying ◽  
Flash Drying ◽  
Fresh Coconut

In this article, the quality changes and shelf life of by-products (coconut residue) obtained after coconut milk extraction were studied using three drying technologies: hot air drying, fluidized bed drying, and flash drying. Among the drying technologies, flash drying was most suitable for fresh coconut residue. It gave the least moisture content with the most stability of whiteness and oil content and the highest drying rate. Dried coconut residue using flash drying has the longest shelf life up to the 140th day with slight changes in the quality when stored in warehouse conditions of 35±1.0oC and 60-75% relative humidity. In terms of specific energy consumption, flash drying required the lowest energy of 8.47±0.50 MJ per kg water removal from fresh coconut residue, whereas hot air drying consumed the highest specific energy.

scholarly journals Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods

2021 ◽  
Vol 8 ◽  
Author(s):  
Youyuan Lu ◽  
Xiangfeng Kong ◽  
Juanhong Zhang ◽  
Chao Guo ◽  
Zhuo Qu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Shelf Life ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Sun Drying ◽  
Hot Air ◽  
Lycium Ruthenicum

The fruit of Lycium ruthenicum (LRF), known as black wolfberry, is a medicinal and edible fruit. The fresh LRF is perishable and has only about 3 days of shelf life. Drying could prolong the shelf life of LRF. However, it could imply physical changes and chemical modification. This study evaluated the effect of sun drying (SD), hot air drying (HD), and freeze drying (FD) on the appearance characteristics, moisture content, bioactive compounds, amino acid composition, and antioxidant activity of LRF. The results showed that LRF dried by FD was round, expansive, fragile, and maintained the largest amount of appearance traits among the three drying methods. Drying methods had a significant effect on phytochemical content and antioxidant activity of LRF (P < 0.05). Principal component analysis (PCA) showed that procyanidin content (PAC), asparagine (Asn), total phenolic content (TPC), total anthocyanin content (TAC), and moisture content were the main sources of the difference in LRF dried by different methods. The characteristic of LRF in FD was low moisture content, and high TPC, Asn, PAC, and TAC. Sun drying was opposite to FD. Hot air drying was high TPC and low TAC content. The quality of LRF was in the order of FD > HD > SD based on comprehensive evaluation of the phytochemical component content and antioxidant capacity. Additionally, the water temperature and soaking time had different antioxidant activity effect on LRF dried by different methods. These findings will provide useful information for production and utilization of LRF.

Detection of moisture and carotenoid content in carrot slices during hot air drying based on multispectral imaging equipment with selected wavelengths

2021 ◽  
Vol 17 (9) ◽  
pp. 727-735
Author(s):  
Jiamei Long ◽  
Jia Yang ◽  
Jing Peng ◽  
Leiqing Pan ◽  
Kang Tu
Keyword(s):  
Moisture Content ◽  
Prediction Model ◽  
Multispectral Imaging ◽  
Prediction Models ◽  
Projection Algorithm ◽  
Carotenoid Content ◽  
Support Vector ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Abstract Moisture content and carotenoid content are important indicators for evaluating the drying process of carrot slices. There are growing attention to develop non-destructive methods as effectively analytical tools in quality assurance of drying carrot slices. In this study, the characteristic wavelengths of moisture and carotenoid content in carrot slices during hot air drying were extracted based on hyperspectral imaging technology. A multispectral imaging equipment was built after that, and the wavelengths of filters were determined according to the characteristic wavelengths. Based on the successive projection algorithm (SPA), the optimal wavelengths of moisture and carotenoid content were further determined, and prediction models of both were established based on the system. There were 12 filters selected in this study. The results showed that a support vector machine (SVM) prediction model for moisture content was established based on seven optimal wavelengths with 0.991 for the coefficient of determination of prediction set (R 2 p ) and 10.318 for the residual prediction residual (RPD). Based on eight optimal wavelengths, a SVM prediction model for carotenoid content was also established with 0.968 for R 2 p and 5.337 for RPD. The prediction performance is close to or even better than that based on hyperspectral. The study confirmed the feasibility of using the multispectral imaging equipment to measure the moisture and carotenoid content of carrot slices during drying based on selected wavelengths, laying a foundation for the further preparation of a portable multispectral detector for the quality of dry products.

scholarly journals Effect of drying methods on properties of green curry powder

2018 ◽  
Vol 192 ◽  
pp. 03023
Author(s):  
Natthacha Chaloeichitratham ◽  
Pornkanya Mawilai ◽  
Thadchapong Pongsuttiyakorn ◽  
Pimpen Pornchalermpong
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Freeze Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

Analysis of Equilibrium moisture content and L-ascorbic acid during hot air drying for sweet potato

2008 ◽  
Author(s):  
Takahiro Orikasa ◽  
Daisuke Nei ◽  
Poritosh Roy ◽  
Nobutaka Nakamura ◽  
Takeo Shiina ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Sweet Potato ◽  
Equilibrium Moisture Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

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.

Experiment on the Mechanics Properties of Hot-Pepper in the Process of Hot-Air Drying

2013 ◽  
Vol 395-396 ◽  
pp. 571-576
Author(s):  
Xue Bi Zhang ◽  
Si Yu Chen ◽  
Wen Fu Wu ◽  
Ya Qiu Zhang ◽  
Chun Shan Liu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Tensile Strain ◽  
Maximum Load ◽  
Hot Pepper ◽  
Hot Air Drying ◽  
Air Drying ◽  
Damage Rate ◽  
Hot Air ◽  
Variation Tendency

In order to reduce the damage rate of hot-pepper in the process of drying and transportation, and to improve the quality of dried hot-pepper. In this paper, the mechanical properties of hot-pepper were studied in the process of hot-air drying. The experimental results showed that the hot-pepper’s compressive ability dropped with the decrease of moisture content after the moisture content reached the safe moisture content. With the moisture content decreasing, the variation tendency of the elastic modulus and tensile strain of hot-pepper were first increased and then decreased and finally tended to be stable when it reached 12％. Effect of hot-pepper’s shape on tensile strain is greater than on the maximum load and displacement in the process of drying.

Empirical Model and Artificial Neural Network Model Approach for Air Dried Sheets (ADS) Rubber

2012 ◽  
Vol 622-623 ◽  
pp. 69-74
Author(s):  
T. Ninchuewong ◽  
S. Tirawanichakul ◽  
Y. Tirawanichakul
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Moisture Content ◽  
Neural Network Model ◽  
Artificial Neural Network Model ◽  
Hot Air Drying ◽  
Air Drying ◽  
Rubber Sheet ◽  
Hot Air ◽  
Drying Behavior

The objective of this research was to predict drying behavior of hot air drying using an empirical model (EM) and an artificial neural network model (ANN). Rubber sheet with initial moisture content ranging of 23-40% dry-basis was dried by temperature ranging of 40-70°C and air flow rate of 0.7 m/s. The desired final moisture content was set at 0.15% dry-basis. The results showed that drying rate of rubber sheet dried with hot air convection was faster than conventional natural aeration. The EM and ANN were simulated to describe the drying behavior of products. Furthermore, prediction results between EM and ANN were compared with the experimental data. In this research, it was obviously found that ANN can describe the drying behavior effectively. Additionally, it was also found that predicted results of Multilayer feed forward Levenberg-Maqurdt’s Back-propagation ANN were good agreement with the experimental results compared to those results of EM. It is the optimum architecture for prediction the evolution of moisture transfer for hot air drying.

scholarly journals Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients

2018 ◽  
Author(s):  
Xiaoli Huang ◽  
T. Li ◽  
S.N. Li ◽  
Z.H. Wu ◽  
J. Xue
Keyword(s):  
Moisture Content ◽  
Drying Rate ◽  
Slice Thickness ◽  
Relative Pressure ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Apple Slices ◽  
Apple Slice

In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples,  samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients

scholarly journals Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying

PLoS ONE ◽  
2021 ◽  
Vol 16 (6) ◽  
pp. e0253834
Author(s):  
Warongporn Choopan ◽  
Worawan Panpipat ◽  
Mudtorlep Nisoa ◽  
Ling-Zhi Cheong ◽  
Manat Chaijan
Keyword(s):  
Specific Energy Consumption ◽  
Infrared Heating ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Fermented Fish ◽  
Infrared Drying ◽  
Hot Air ◽  
Physico Chemical ◽  
Fish Viscera

The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of Thai fermented fish viscera, Tai-Pla, curry powder (TCP). HA was carried out at 60°C, 70°C, and 80°C and MI was carried out at a microwave power of 740, 780, and 810 W with a constant infrared heating power (500 W) for different drying times to obtain the final moisture content ≤ 12.0% and the water activity (aw) ≤ 0.6. The quality characteristics of TCP were governed by HA temperature and MI output power. TCP dried using HA and MI at all conditions had similar contents of protein, lipid, ash, fiber, and carbohydrate (p>0.05). The fastest drying rate was detected when MI at 810 W for 40 min was applied (p<0.05). In this condition, TCP had the lowest browning index (A294 and A420) and the highest lightness (L* value) (p<0.05). TCP dried with MI at all powers had higher phenolic content and lower TBARS compared to HA (p<0.05). However, no significant differences in DPPH• scavenging activity were observed among TPC made by HA and MI (p>0.05). Similar Fourier transform infrared (FTIR) spectra with different peak intensities were observed in all samples, indicating the same functional groups with different contents were found. The bulk density of all TCP ranged from 0.51 g/mL to 0.61 g/mL and the wettability ranged from 24.02% to 26.70%. MI at 810 W for 40 min effectively reduced the drying time (5-fold faster) and lowered the specific energy consumption (18-fold lower) compared to the HA at 60°C for 210 min. Therefore, MI is a promising drying technique to reduce the drying time and improve the overall quality of TCP.

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