Evaluation of Changes and Characteristics of Hair According to the Application of the Hair Dryer Plasma Functional Module

Hairdryers are commonly known to cause hair damage such as “roughness”, “dryness”, and “hair color loss”. while using it. So, numerous studies have tried to find ways to dry hair with no damage or minimized level. In this study, we examined hair damage levels by varying drying applications during the process and analyzed hair changes either in essential characteristics such as “oil and moisture balance” or “microstructure”. As a result, hair was severely damaged when treated with a general hot air dryer for 90 minutes, causing cuticle crack or layer separation. In contrast, the plasma hairdryer caused just a little or even no damage to hair for the same exposure time. It may be because ions and moisture molecules generated when using a plasma hairdryer can protect hair structure from the harsh hot air condition.

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Specific Energy Consumption comparative study of Hot Air dryer and Heat Pump dryer for highland drying process

10.32738/ceppm.201310.0016 ◽

2013 ◽

Author(s):

Sayompon Srina ◽

◽

Atikorn Wongsatanawarid ◽

Keyword(s):

Energy Consumption ◽

Comparative Study ◽

Heat Pump ◽

Specific Energy ◽

Specific Energy Consumption ◽

Drying Process ◽

Hot Air ◽

Air Dryer

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Design, development, and drying kinetics of infrared‐assisted hot air dryer for turmeric slices

Journal of Food Process Engineering ◽

10.1111/jfpe.13876 ◽

2021 ◽

Author(s):

G. Jeevarathinam ◽

R. Pandiselvam ◽

T. Pandiarajan ◽

P. Preetha ◽

T. Krishnakumar ◽

...

Keyword(s):

Drying Kinetics ◽

Design Development ◽

Hot Air ◽

Air Dryer ◽

Kinetics Of

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HOT-AIR DRYING AND MODELING THE DRYING KINETICS OF SUNFLOWER (HELIANTHUS ANNUS L.) PETALS

Electronic Journal of Polish Agricultural Universities ◽

10.30825/5.ejpau.190.2020.23.3 ◽

2020 ◽

Vol 23 (3) ◽

Author(s):

Amir Hossein Mirzabe ◽

◽

Gholam Reza Chegini ◽

Keyword(s):

Economic Value ◽

Cost Effective ◽

Moisture Diffusivity ◽

Drying Kinetics ◽

Sunflower Seeds ◽

Hot Air ◽

Thin Layer Drying ◽

Helianthus Annus ◽

Air Dryer ◽

Kinetics Of

Sunflower seeds and oil in food and agricultural processing are of great importance. Dried sunflower petals are the most important parts of the sunflower plant that have economic value. Thin-layer drying experiments were performed in a laboratory scale hot-air dryer. The results indicated that with increasing drying temperature and air velocity, time of drying reduces and in most cases, the logarithmic model had the best performance for modeling the drying kinetics. The calculated values of the effective moisture diffusivity varied from 3.16627 ×10-13 to 1.32860 ×10-12 m2 s-1 and the values of the activation energy for air velocities of 0.4 and 0.8 m s-1 were equal to 51.21 and 42.3 kJ mol-1, respectively. Also, to verify whether the production and sale of sunflower petals can be cost effective, economic analysis was done. This analysis showed that drying of sunflower petals is profitable process and the generated revenue can even surpass the revenue from the sale of sunflower seeds.

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Drying kinetics and quality aspects during heat pump drying of onion (Allium cepa L.)

International Journal of Food Studies ◽

10.7455/ijfs.v1i2.81 ◽

2012 ◽

Vol 1 (2) ◽

Author(s):

Nihar Ranjan Sahoo ◽

Uma Sankar Pal ◽

Sanjaya Kumar Dash ◽

M.D. K. Khan

Keyword(s):

Heat Pump ◽

Air Temperature ◽

Colour Change ◽

Coefficient Of Determination ◽

Drying Time ◽

Hot Air ◽

Thin Layer Drying ◽

Quality Aspects ◽

Heat Pump Drying ◽

Air Dryer

A prototype heat pump dryer has been developed for drying of fruits and vegetables at low temperature and relative humidity to maintain the quality of dried product. Onions, of Nasik red variety were peeled, trimmed and sliced to 2 mm thickness. The onion slices were dried in the heat pump dryer at 35ºC (32 % R.H.), 40ºC (26 % R.H.), 45ºC (19 % R.H.) and 50ºC (15 % R.H.). Samples were also dried in a hot air dryer at 50ºC (52 % R.H.) for comparison. The drying rate increased with increase in drying air temperature, associated with reduced R.H., in the heat pump dryer. Drying took place mainly under the falling rate period. The Page equation, resulting in a higher coefficient of determination and lower root mean square error, better described the thin-layer drying of onion slices than the Henderson and Pabis equation. Heat pump drying took less drying time of 360 min and yielded better quality dried product, with higher retention of ascorbic acid and pyruvic acid and lower colour change, as compared to a hot air dryer at the same drying air temperature of 50ºC.

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The Investigation of the Effects of Banana Maturity on the Drying Kinetics of Thinly-Sliced Saba (Musa balbasiana) Using Hot-Air Dryer

10.9734/bpi/naer/v16/8082d ◽

2021 ◽

pp. 90-101

Author(s):

Lola Domnina Pestaño ◽

John Paul Bautista ◽

Reizl Leguiab ◽

Sean Danielle Puri

Keyword(s):

Drying Kinetics ◽

Hot Air ◽

Air Dryer ◽

Kinetics Of

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Performance Improvement of Hot-Air Dryer Through Optimum Round-Hole Plate

Transactions of the Korean Society of Mechanical Engineers A ◽

10.3795/ksme-a.2015.39.9.947 ◽

2015 ◽

Vol 39 (9) ◽

pp. 947-954

Author(s):

Eung Soo Seo ◽

Yongsik Kim ◽

Joong Kook Hwang ◽

Young Suck Chai ◽

Jaesool Shim

Keyword(s):

Performance Improvement ◽

Round Hole ◽

Hot Air ◽

Air Dryer

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Mathematical Modeling of the Drying Kinetics of Thinly-Sliced Saba (Musa Balbasiana) Using Hot-Air Dryer

MATEC Web of Conferences ◽

10.1051/matecconf/201815602004 ◽

2018 ◽

Vol 156 ◽

pp. 02004

Author(s):

Lola Domnina B. Pestaño ◽

John Paul T. Bautista ◽

Reizl JR. H. Leguiab ◽

Sean Danielle D. Puri

Keyword(s):

Moisture Content ◽

Shelf Life ◽

The Philippines ◽

Drying Kinetics ◽

Hot Air ◽

The Laplace Transform ◽

Pre Treatment ◽

C 50 ◽

Air Dryer ◽

Best Fit

Banana is one of the top produced crops in the Philippines, and among its cultivars is the Musa balbasiana, commonly known as saba. Due to its high moisture content, saba is perishable and one of the methods to increase its shelf-life is drying. The shelf life of saba can be extended up to six months when dried to 12% moisture content. The research focuses on the effect of banana maturity and choses a mathematical model which will best fit its drying kinetics. The banana samples, the unripe and ripe saba, were bone-dried without pre-treatment using a hot-air tray drier. To produce repeatable data, three trials were done for temperatures 40°C, 50°C and 60°C. Among the three mathematical models used in the study, the treated data for both unripe and ripe saba best fit the Laplace Transform Model. Using Lagrange interpolation, the time per trial was computed; unripe saba dried at 50°C achieved the ideal moisture content in an average time of 87.5574 minutes for the three trials while that of ripe saba dried at 40°C achieved the same moisture content in an average time of 88.8619 minutes for the three trials. With the increase in temperature, the discoloration decreased indicating an enzymatic character ofbrowning.

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