scholarly journals Studies on microwave assisted hot air drying characteristics and rehydration of Bitter gourd (Momordica charantia L.)

2015 ◽  
Vol 01 (02) ◽  
pp. 144-151
Author(s):  
Sarvesh Kumar ◽  
Krishan Kumar ◽  
Chandra Prakash
Keyword(s):  
Momordica Charantia ◽  
Bitter Gourd ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Microwave Assisted ◽  
Hot Air

Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110413
Author(s):  
Wanxiu Xu ◽  
Md Nahidul Islam ◽  
Xiaohuang Cao ◽  
Jinghong Tian ◽  
Guanyu Zhu
Keyword(s):  
Relative Humidity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Microwave Assisted ◽  
Hot Air

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

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

2021 ◽  
Author(s):  
Li Xiangli ◽  
Liu Jing ◽  
Cai Jinxiu ◽  
Xue Liping ◽  
Wei Haixiang ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Processing Optimization

Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods

LWT ◽  
2018 ◽  
Vol 92 ◽  
pp. 548-555 ◽  
Author(s):  
Rachna Sehrawat ◽  
Prabhat K. Nema ◽  
Barjinder Pal Kaur
Keyword(s):  
Superheated Steam ◽  
Quality Evaluation ◽  
Low Pressure ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air

scholarly journals Hot air drying of coconut residue: shelf life, drying characteristics, and product quality

2019 ◽  
Vol 301 ◽  
pp. 012033
Author(s):  
J S Jongyingcharoen ◽  
P Wuttigarn ◽  
R Assawarachan
Keyword(s):  
Shelf Life ◽  
Product Quality ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
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 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

Heat Transfer Characteristics and Kinetics of Camellia oleifera Seeds During Hot-Air Drying

2019 ◽  
Vol 12 (3) ◽  
Author(s):  
Dan Huang ◽  
Yuchao Tao ◽  
Wei Li ◽  
S. A. Sherif ◽  
Xiaohong Tang
Keyword(s):  
Heat Transfer ◽  
Camellia Oleifera ◽  
Heat Transfer Characteristics ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Rate Period ◽  
Kinetics Of

Abstract The heat transfer characteristics and kinetics of Camellia oleifera seeds under hot-air drying were investigated at different temperatures (40, 60, and 80 °C) and loading densities (0.92, 1.22, and 1.52 g/cm2) with a constant air velocity of 1 m/s. Twelve common drying kinetic models were selected to fit the experimental data. The most suitable model was chosen to describe the hot-air drying process of C. oleifera seeds and help in its optimization. The results showed that the drying temperature has a significant influence on the hot-air drying characteristics of C. oleifera seeds. As the drying air temperature increases, the drying time decreases. The effect of the loading density on the drying characteristics of C. oleifera seeds is much smaller than that of temperature. With the increase in the loading density, the drying time slightly increases. The hot-air drying curve of C. oleifera seeds consists of a very short acceleration rate period at the beginning and a long falling rate period, indicating that the drying of C. oleifera seeds is mainly controlled by the diffusion of moisture inside the material. An effective moisture diffusion coefficient of C. oleifera seeds was estimated to range from 0.81256 × 10−9 to 3.28496 × 10−9 m2/s within the temperature range studied. The average activation energy was 28.27979 kJ/mol. The logarithmic model was found to be the best model to describe the kinetics of hot-air drying of C. oleifera seeds.

scholarly journals Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Ernest Abano
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Moisture Diffusivity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Logarithmic Model ◽  
Microwave Assisted ◽  
Hot Air ◽  
Orange Fleshed Sweet Potato ◽  
Potato Slices

Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5 × 10 − 9 to 4.4 × 10 − 9 m2/s, and 1.1 × 10 − 10 to 7.9 × 10 − 10 m2/s, for the microwave and blanched assisted hot air drying, respectively. The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min. Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying. Microwave-assisted drying of OFSP is best governed by Page model, M R = exp − k t n , while the blanch-assisted followed the logarithmic model, M R = a   exp − k t + c . To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying.

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