Study on Drying Technology of Sargassum Fusiforme

2011 ◽  
Vol 361-363 ◽  
pp. 764-769
Author(s):  
Shu Xing Liu ◽  
Li Li Zhu ◽  
Shu Meng Zhang
Keyword(s):  
Wind Speed ◽  
Air Temperature ◽  
Raw Materials ◽  
Variable Temperature ◽  
High Quality ◽  
Hot Air Drying ◽  
Air Drying ◽  
Sargassum Fusiforme ◽  
Hot Air ◽  
Drying Technology

A convenient and nutritious dried instant Sargassum fusiforme was developed by the study on the technology of drying with the raw materials of Sargassum fusiforme. The result indicated that the optimum drying technology of Sargassum fusiforme is: on the condition of 95°C for 90s,to blanching, then by means of variable temperature for hot air drying at the 3m/s wind speed, which is air temperature 80°C in first hour,70°C for another 3.5 hours, that we can get high quality Sargassum fusiforme in Rehydration shape,color, and taste .etc.

Characteristics and Process Optimization of Hot-Air Drying Pepper

2012 ◽  
Vol 490-495 ◽  
pp. 3074-3078
Author(s):  
Chun Shan Liu ◽  
Wen Fu Wu ◽  
Jia Song ◽  
Ya Qiu Zhang ◽  
Jun Xing Li ◽  
...  
Keyword(s):  
Wind Speed ◽  
Moisture Content ◽  
Air Temperature ◽  
Drying Process ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Primary Parameter ◽  
Hot Air ◽  
Pre Treatment

In order to solve the drying problems in the deep-processing of pepper, peppers were dried through blanching pre-treatment and hot-air drying process. Orthogonal test designs were carried out to investigate factors influencing the quality and moisture content of pepper. The results showed that the whole drying process was a reduction speed drying, hot-air temperature and wind speed have significantly affected on the drying rate of pepper, but the impact of hot-air temperature was more prominent than wind speed; hot-air temperature was found to be the primary parameter to affect the quality of the pepper, wind speed was the secondary one and followed by packing thickness; drying time was found to be the primary parameter to affect the moisture content of the pepper in the drying process, the best drying conditions were as follows: wind temperature was 80°C, wind speed was 10 m/s, packing thickness was 80 cm, drying time was 12 h after 100°C steam blanching pre-treatment

scholarly journals Optimisation of energy consumption of a solar-electric dryer during hot air drying of tomato slices

2019 ◽  
Vol 50 (3) ◽  
pp. 150-158 ◽  
Author(s):  
Nnaemeka R. Nwakuba
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
High Energy ◽  
Slice Thickness ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions ◽  
Desirability Index

High-energy demand of convective crop dryers has prompted study on optimisation of dryer energy consumption for optimal and cost effective drying operation. This paper presents response surface optimisation of energy consumption of a solar-electric dryer during hot air drying of tomato slices. Drying experiments were conducted with 1 kg batch of tomato samples using a 33 central composite design of Design Expert 7.0 Statistical Package. Three levels of air velocity (1.0, 1.5 and 2.0 ms–1), slice thickness (10, 15 and 20 mm) and air temperature (50, 60 and 70°C) were used to investigate their effects on energy consumption. A quadratic model was obtained with a high coefficient of determination (R2) of 0.9825. The model was validated using the statistical analysis of the experimental parameters and normal probability plot of the energy consumption residuals. Results obtained indicate that the process parameters had significant quadratic effects (P<0.05) on the energy consumption. The energy consumption varied between 5.42 kWh and 99.78 kWh; whereas the specific energy consumption varied between 5.53 kWhkg–1 and 150.61 kWhkg–1. The desirability index method was applied in predicting the ideal energy consumption and drying conditions for tomato slices in a solar-electric dryer. At optimum drying conditions of 1.94 ms–1 air velocity, 10.36 mm slice thickness and 68.4°C drying air temperature, the corresponding energy consumption was 5.6 8kWh for maximum desirability index of 0.989. Thermal utilisation efficiency (TUE) of the sliced tomato samples ranged between 15 ≤TUE ≤58%. The maximum TUE value was obtained at 70°C air temperature, 1.0 ms–1 air velocity and 10 mm slice thickness treatment combination, whereas the minimum TUE was obtained at 50°C air temperature, 2.0 ms–1 air velocity and 20 mm slice thickness. Recommendation and prospect for further improvement of the dryer system were stated.

scholarly journals Optimization of energy consumption of a solar-electric dryer during hot air drying of tomato slices

2019 ◽  
Author(s):  
Nnaemeka R. Nwakuba
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
High Energy ◽  
Utilization Efficiency ◽  
Slice Thickness ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions ◽  
Desirability Index

High-energy demand of convective crop dryers has prompted study on optimization of dryer energy consumption for optimal and cost effective drying operation. This paper presents response surface optimization of energy consumption of a solar-electric dryer during hot air drying of tomato slices. Drying experiments were conducted with 1kg batch of tomato samples using a 33Central Composite Design (CCD) of Design Expert 7.0 Statistical Package. Three levels of air velocity (1.0, 1.5 and 2.0ms–1), slice thickness (10, 15 and 20mm) and air temperature (50, 60 and 70oC) were used to investigate their effects on energy consumption. A quadratic model was obtained with a high coefficient of determination (R2) of 0.9825. The model was validated using the statistical analysis of the experimental parameters and normal probability plot of the energy consumption residuals. Results obtained indicate that the process parameters had significant quadratic effects (p < 0.05) on the energy consumption. The energy consumption varied between 5.42kWh and 99.78kWh; whereas the specific energy consumption varied between 5.53kWhkg–1and 150.61kWhkg–1. The desirability index method was applied in predicting the ideal energy consumption and drying conditions for tomato slices in a solar-electric dryer. At optimum drying conditions of 1.94ms–1air velocity, 10.36mm slice thickness and 68.4oC drying air temperature, the corresponding energy consumption was 5.68kWh for maximum desirability index of 0.989. Thermal utilization efficiency (TUE) of the sliced tomato samples ranged between 15 ≤ TUE ≤ 58%. The maximum TUE value was obtained at 70oC air temperature, 1.0ms–1air velocity and 10mm slice thickness treatment combination, whereas the minimum TUE was obtained at 50oC air temperature, 2.0ms–1air velocity and 20mm slice thickness. Recommendation and prospect for further improvement of the dryer system were stated.

Viscoelastic Characterization of Microwave Drying Nature Rubber

2011 ◽  
Vol 291-294 ◽  
pp. 1344-1350
Author(s):  
Fu Quan Zhang ◽  
Yong Zhou Wang ◽  
Mei Chen ◽  
Mao Fang Huang
Keyword(s):  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Technology

Nature rubber (NR) is neither completely viscous nor elastic in nature, but viscoelastic in their properties. In the experiment, we used two types of equipments named rubber process analyzer (RPA) 2000 and mooney viscometer to characterize the viscoelastic properties of NR dried by microwave and hot-air, respectively. In present research, RPA tests on uncured NR dried by different methods were carried out using frequency and strain sweeps, and Mooney viscometer was detected using the big rotor at 100°C. The results showed that microwave drying has not influenced the viscoelastic properties of NR greatly, without changing the profiles of its rheological behavior. Compared with hot-air drying, the properties of NR dried by microwave improved significantly. As a new application, microwave drying technology offered an alternative way to the drying of NR.

Study on the splitting by hot-air drying of Camellia oleifera fruit

2022 ◽  
Vol 0 (0) ◽  
Author(s):  
Fenghe Wang ◽  
Zongxin Liu ◽  
Yechun Ding ◽  
Deyong Yang
Keyword(s):  
Air Temperature ◽  
Seed Quality ◽  
Seed Color ◽  
Camellia Oleifera ◽  
Hot Air Drying ◽  
Air Drying ◽  
Moisture Migration ◽  
Hot Air ◽  
Micro Channels ◽  
Drying Kinetic

Abstract In order to explore the feasibility of hot air splitting of Camellia oleifera fruit, the effect of hot air temperature on peel splitting, the moisture state and moisture migration in peel, the peel microstructure and the seed color were studied. The results showed that higher hot air temperature could accelerate the splitting rate, the optimum temperature for splitting C. oleifera fruit was 90–110 °C considering the seed quality. Page model was the most suitable for describing the drying kinetic characteristics of C. oleifera fruit. Nuclear magnetic resonance (NMR) revealed the changing of the dehydration rate, the migration rate of bound water, immobilized water and free water in peel during hot air drying. The expansion of micro-channels in peel was conducive to moisture migration in the early splitting stage, but microstructure damaged in the late splitting stage accompanied by loose disorder of micro pores, serious shrinkage and deformation of peel.

Kinetics of Microwave Vacuum Drying of “Cat Chu” Mango in Mekong Delta - Vietnam

2015 ◽  
Vol 656-657 ◽  
pp. 573-579 ◽  
Author(s):  
Cuong Nguyen Van ◽  
Hau Tran Tan
Keyword(s):  
Mekong Delta ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Second Phase ◽  
High Quality ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air

Microwave vacuum drying is one of innovative drying techniques that is today used in drying of foods, medical products and other high quality products. In this drying technology, heat is generated by directly transforming the electromagnetic energy into kinetic molecular energy of water, thus the heat is produced deep within the material to be dried under vacuum environment. This paper presents the results of research on microwave vacuum drying of “Cat Chu” mango in Mekong Delta – Vietnam. “Cat Chu” mango, with moisture content of (80 ± 1) % (wet basis - wb), was sliced into 5 cm thickness, and was dried in mWaveVac0150-lc dryer (Püschner - Germany). The drying vacuum was from 60 to 120 mbar. Three levels of microwave power were established: the first phase from 600 to 800 W, the second phase from 300 to 500 W, the last one from 150 to 250 W. The control sample was dried by convective drying method at 60 °C; and vacuum drying at 70 mbar, 60 °C. The results of this research showed that high quality product in terms of color, surface shrinkage and structure was obtained by microwave vacuum drying. The drying time was about 45 min, 450 min and 870 min with microwave vacuum drying, vacuum drying and convective hot-air drying, respectively. In addition, Fick’s equation and Crank’s solution were applied to analyze and calculate the accessibility and diffusion coefficient of microwave vacuum drying process. Starting accessibility of process was significantly increased; the diffusivity obtained was within a range from 6.44*10-10 m2/s to 16.16*10-10 m2/s. The results also indicated that there was a higher exchange in surface and a greater internal diffusion of experimental microwave vacuum drying samples compared to the control vacuum and hot-air drying samples.

scholarly journals 3D Model-Based Simulation Analysis of Energy Consumption in Hot Air Drying of Corn Kernels

2013 ◽  
Vol 2013 ◽  
pp. 1-12 ◽  
Author(s):  
Shiwei Zhang ◽  
Ninghua Kong ◽  
Yufang Zhu ◽  
Zhijun Zhang ◽  
Chenghai Xu
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Air Temperature ◽  
Hot Air Drying ◽  
Air Drying ◽  
Body Model ◽  
Transfer Processes ◽  
Hot Air ◽  
Mass Transfer Processes ◽  
Corn Kernels

To determine the mechanism of energy consumption in hot air drying, we simulate the interior heat and mass transfer processes that occur during the hot air drying for a single corn grain. The simulations are based on a 3D solid model. The 3D real body model is obtained by scanning the corn kernels with a high-precision medical CT machine. The CT images are then edited by MIMICS and ANSYS software to reconstruct the three-dimensional real body model of a corn kernel. The Fourier heat conduction equation, the Fick diffusion equation, the heat transfer coefficient, and the mass diffusion coefficient are chosen as the governing equations of the theoretical dry model. The calculation software, COMSOL Multiphysics, is used to complete the simulation calculation. The influence of air temperature and velocity on the heat and mass transfer processes is discussed. Results show that mass transfer dominates during the hot air drying of corn grains. Air temperature and velocity are chosen primarily in consideration of mass transfer effects. A low velocity leads to less energy consumption.

scholarly journals Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Processes ◽  
2019 ◽  
Vol 7 (10) ◽  
pp. 745 ◽  
Author(s):  
Hanyang Wang ◽  
Dan Liu ◽  
Haiming Yu ◽  
Donghai Wang ◽  
Jun Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Power Density ◽  
Air Temperature ◽  
Microwave Power ◽  
Slice Thickness ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated. Single factor test and response surface methodology were used for process parameter optimization with hot air temperature, hot air velocity, slice thickness, and microwave power density as variables and RR and TSC of dried products as responses. The effect of variables on RR followed the order: slice thickness > hot air temperature > microwave power density > hot air velocity. The effect of variables on TSC followed the order: slice thickness > microwave power density > hot air velocity > hot air temperature. The optimized process parameters were hot air velocity of 2.5 m/s, hot air temperature of 61.7 °C, slice thickness of 8.5 mm, and microwave power density of 5.9 W/g. Under the optimal conditions, the predicted values of RR and TSC were 1.90 g/g and 5.74 g/100 g, respectively, which is very close to corresponding actual values (1.83 g/g and 5.72 g/100 g). The desirability of 0.913 further validated the effectiveness of the model. The findings from this work may apply to other agricultural products.

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