Effect of Grain Size and Drying Temperature on Drying Characteristics of Soybean (Glycine max) Using Hot Air Drying

2015 ◽  
Vol 44 (11) ◽  
pp. 1700-1707 ◽  
Author(s):  
Hyeon Woo Park ◽  
Won Young Han ◽  
Won Byong Yoon
Keyword(s):  
Grain Size ◽  
Glycine Max ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Effect of Air Velocity and Drying Temperature on Drying Characteristics of Soybean (Glycine max) Using Hot Air Drying

2016 ◽  
Vol 20 (2) ◽  
pp. 128-134
Author(s):  
Hyeon Woo Park ◽  
◽  
Sun Tae Kim ◽  
Myoung Gun Choung ◽  
Won Young Han ◽  
...  
Keyword(s):  
Glycine Max ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
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.

scholarly journals Modeling of hot air drying of coconut residue

2018 ◽  
Vol 192 ◽  
pp. 03061
Author(s):  
Pattawee Wutthigarn ◽  
Jeerayut Hongwiangjan ◽  
Jiraporn Sripinyowanich Jongyingcharoen
Keyword(s):  
Exponential Model ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Polynomial Type ◽  
Hot Air ◽  
Best Fitting ◽  
Drying Models

In this study, the effect of drying temperature (50-110°C) on hot air drying characteristics of coconut residue was investigated. The drying time and drying rate (DR) were in the ranges of 540-100 min and 0.0048-0.0182 g water/g dry matter·min at the drying temperature of 50-110°C, respectively. Six drying models (Lewis, Page, Henderson and Pabis, Logarithmic, Midilli et al, and linear-plus-exponential model) were used to determine the change in moisture ratio (MR) with drying time. The linear-plus-exponential model provided best fitting of the predicted MR to the experimental MR with the highest average R2 of 0.9985 and the lowest RMSE of 0.01463. The variation of drying temperature with the constants and coefficient of the model was polynomial type. The generalized linear-plus-exponential model as a function of drying temperature gave best result of prediction of MR with the R2 of 0.9709.

scholarly journals Effects of hot air drying temperature and tempering time on the properties of maize starch

2020 ◽  
Vol 13 (6) ◽  
pp. 236-241
Author(s):  
Guangyue Ren ◽  
◽  
Ledao Zhang ◽  
Fanlian Zeng ◽  
Yebei Li ◽  
...  
Keyword(s):  
Maize Starch ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air ◽  
Tempering Time

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.

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

2011 ◽  
Vol 17 (4) ◽  
pp. 319-330 ◽  
Author(s):  
R. Pedreschi ◽  
I. Betalleluz-Pallardel ◽  
R. Chirinos ◽  
C. Curotto ◽  
D. Campos
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Hot Air Drying ◽  
Total Carotenoids ◽  
Air Drying ◽  
Drying Temperature ◽  
Residual Content ◽  
Microwave Cooking ◽  
Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

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