Study on the Kinetics and Optimization of Technological Process of Microwave - Vacuum Drying of Bleached Shellac

2011 ◽  
Vol 418-420 ◽  
pp. 94-101
Author(s):  
Hong Zhang ◽  
Lian Song Yu ◽  
Hua Zheng ◽  
Ying Feng ◽  
Xiao Ming Chen ◽  
...  
Keyword(s):  
Technological Process ◽  
Production Efficiency ◽  
Vacuum Drying ◽  
Optimal Conditions ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Drying Model ◽  
Kinetics Of ◽  
Bleached Shellac ◽  
Drying Curve

To enhance the product quality and production efficiency, we studied the kinetics of the microwave - vacuum drying of bleached shellac and optimized its technological process. Through the test, the drying curve, drying rate curve and drying constant of the bleached shellacs under different pressure were obtained and through the drying curve fitting, the drying model was obtained. And through the optimization test, the optimal conditions for the microwave - vacuum drying of bleached shellac were obtained, that is, pressure of 3000Pa, microwave power of 700W and drying time of 25min, then the products of color index of 0.9, water content of 0.0296 kg water / kg dry materials were obtained.

scholarly journals Application of sonication and freezing as initial treatments before microwave-vacuum drying of cranberries

2019 ◽  
Vol 2 (22) ◽  
pp. 151-167 ◽  
Author(s):  
Izabela Staniszewska ◽  
Szymon Staszyński ◽  
Magdalena Zielińska
Keyword(s):  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Physical Properties ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Time ◽  
Dried Fruits ◽  
Microwave Vacuum Drying ◽  
Drying Kinetic

The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.

Study on the Vacuum Drying Model of Perilla Leaf by Microwave Method

2014 ◽  
Vol 664 ◽  
pp. 433-436
Author(s):  
Jiang Chang ◽  
Feng Xu ◽  
Guang Hua Wu ◽  
Xiao Feng Fu ◽  
Guang Li ◽  
...  
Keyword(s):  
Water Content ◽  
Kinetics Model ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Microwave Method ◽  
Drying Process ◽  
Leaf Production ◽  
Microwave Vacuum Drying ◽  
Drying Model

The drying rate is difficult to control for perilla leaf during the microwave vacuum drying process. Through scientific approaches, this paper made a research on the relationships between drying factors and drying rate, and established a kinetics model on microwave vacuum drying of perilla leaf. The model can predict the water content variations of perilla leaf during microwave vacuum drying, and provides a theory basis for packaging, storage and transportation for perilla leaf production.

Microwave–vacuum drying kinetics of carrot slices

2004 ◽  
Vol 65 (2) ◽  
pp. 157-164 ◽  
Author(s):  
Zheng-Wei Cui ◽  
Shi-Ying Xu ◽  
Da-Wen Sun
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Kinetics Of

MICROWAVE VACUUM DRYING KINETICS OF SOME FRUITS

1997 ◽  
Vol 15 (10) ◽  
pp. 2421-2440 ◽  
Author(s):  
C.T. Kiranoudis ◽  
E. Tsami ◽  
Z.B. Maroulis
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Kinetics Of

scholarly journals Optimization of Microwave Vacuum Drying and Pretreatment Methods for Polygonum cuspidatum

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Wanxiu Xu ◽  
Guanyu Zhu ◽  
Chunfang Song ◽  
Shaogang Hu ◽  
Zhenfeng Li
Keyword(s):  
Mathematical Models ◽  
Scale Up ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Orthogonal Experimental Design ◽  
Polygonum Cuspidatum ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Thin Layer Drying ◽  
Drying System

This study was conducted to optimize the drying process of Polygonum cuspidatum slices using an orthogonal experimental design. The combined effects of pretreatment methods, vacuum pressure and temperature of inner material, drying kinetics, color value, and retention of the indicator compounds were investigated. Seven mathematical models on thin-layer drying were used to study and analyze the drying kinetics. Pretreatment method with blanching for 30 s at 100°C increased the intensity of the red color of P. cuspidatum slices compared with other pretreatment methods and fresh P. cuspidatum slices. P. cuspidatum slices dried at 60°C retained more indicator compounds. Furthermore, microwave pretreatment methods, followed by microwave vacuum for 200 mbar at 50°C, resulted in high concentration of indicator compounds, with short drying time and less energy. This optimized condition for microwave vacuum drying and pretreatment methods would be useful for processing P. cuspidatum. The Newton, Page, and Wang and Singh models slightly fitted the microwave vacuum drying system. The logarithmic, Henderson and Pabis, two-term, and Midilli et al. models can be used to scale up the microwave vacuum drying system to a commercial scale. The two-term and Midilli et al. models were the best fitting mathematical models for the no-pretreatment case at 600 mbar and 60°C.

scholarly journals Drying Kinetics of Sliced Pineapples in a Solar Conduction Dryer

2017 ◽  
Vol 7 (2) ◽  
pp. 14 ◽  
Author(s):  
Luqman Ebow Ibn Daud ◽  
Isaac Nyambe Simate
Keyword(s):  
Thin Layer ◽  
Average Moisture Content ◽  
Drying Time ◽  
Sun Drying ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Drying Model ◽  
Thin Layer Drying Models ◽  
Drying Curves ◽  
Kinetics Of

As a means of adding value to pineapple production and minimising post-harvest losses, sliced pineapples were dried using a Solar Conduction Dryer (SCD) and appropriate thin layer drying models to predict drying were developed whilst the performance of the SCD was also investigated. For the period of the experiment, ambient temperature and temperature in the dryer ranged from 24 to 37 °C and 25 to 46 ℃ respectively. The performance of the dryer was compared to open sun drying using pineapple slices of 3-5 mm in thickness where the slices were reduced from an average moisture content of 85.42 % (w.b.) to 12.23 % (w.b.) by the SCD and to 51.51 % (w.b.) by the open sun drying in 8 hours effective drying time. Pineapple slices of thicknesses 3 mm, 5 mm, 7 mm and 10 mm were simultaneously dried in the four drying chambers of the SCD and their drying curves simulated with twelve thin layer drying models. The Middilli model was found as the best fitted thin layer drying model for sliced pineapples. The optimum fraction of drying tray area that should be loaded with pineapples was also investigated by simultaneously loading 7 mm slices of pineapples at 50, 75, and 100 percent of drying tray area. Loading the slices at 50, 75 and 100 percent of drying tray area gave overall thermal efficiencies of 23, 32 and 44 percent, respectively, hence loading pineapple slices at 100 percent drying tray area was recommended as the best.

Drying Characteristics and Kinetics of Anoectochilus roxburghii by Microwave Vacuum Drying

2014 ◽  
Vol 38 (6) ◽  
pp. 2223-2231 ◽  
Author(s):  
Yi Zhang ◽  
Hongliang Zeng ◽  
Zhongqiang Huang ◽  
Ying Wang ◽  
Baodong Zheng
Keyword(s):  
Vacuum Drying ◽  
Drying Characteristics ◽  
Microwave Vacuum Drying ◽  
Anoectochilus Roxburghii ◽  
Kinetics Of

scholarly journals OPTIMIZATION OF VACUUM DRYING OF OLIVE CAKE USING THE TAGUCHI METHOD

2020 ◽  
Vol 7 (10) ◽  
pp. 10-18
Keyword(s):  
Taguchi Method ◽  
Test Bench ◽  
Influencing Factor ◽  
Optimal Combination ◽  
Vacuum Drying ◽  
Optimal Conditions ◽  
Olive Pomace ◽  
Olive Cake ◽  
Drying Time ◽  
Cake Layer

In order to determine the optimal conditions for vacuum drying the olive cake, experiments based on the Taguchi method are carried out using an orthogonal L18[9] three-factor table each having three levels [1]. The parameters studied are the depression exerted under the olive cake layer, the drying time and the thickness of the layer[2]. The test bench used to carry out the experiments is adopted from the patenting carried out by A.LAJDEL and M.MAZOUZI [3 , 4]. It comprises a vacuum pump sucking the air contained in a tank linked to a throat on which the olive cake layer is placed in position as shown in Figure 1. The results obtained show that the optimal combination minimizing the water content of olive pomace is a thickness of 5mm, a drying time of 100 minutes and a negative pressure of -130 mbar which was identified as the most influencing factor.

scholarly journals Ambient temperature drying of therapeutic protein solution with use of microwave

2018 ◽  
Author(s):  
Takaharu Tsuruta ◽  
Takuma Ogawa ◽  
Ryosuke Abe ◽  
Hirofumi Tanigawa
Keyword(s):  
Ambient Temperature ◽  
Protein Conformation ◽  
Freeze Drying ◽  
Protein Structures ◽  
Egg White ◽  
Therapeutic Protein ◽  
Vacuum Drying ◽  
Protein Solution ◽  
Drying Time ◽  
Microwave Vacuum Drying

High quality drying of therapeutic protein-solution is important in medical and pharmaceutical processing.  Freeze-drying is mostly used, but it takes a long drying-time and causes damages of protein structures.  In order to improve the drying quality, we propose a microwave vacuum drying performed at ambient temperatures under low-pressure conditions.  We are focusing on the Parma-Zyme method for the evaporative drying of protein solutions such as egg white or lysozyme with vitrification. Circular dichroism (CD) spectroscopy is used to detect protein conformation changes due to the drying, and it is found that the ambient temperature drying can preserve the protein conformation. Keywords: Microwave vacuum drying; Freeze-drying; Therapeutic protein; Egg white; Lysozyme 

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