Optimization of Drum Drying Parameters for Low Amylose Rice (KDML105) Starch and Flour

Abstract

An attempt was made to study and model the effects of drum drying process variables on the physico–chemical properties of low amylose rice (KDML105) flour and starch. Drum surface temperature, holding time and solid content of the slurry were varied at three levels: 115–135°C, 14–84 s and 20–40%, w/w, respectively. The dependent variables were moisture content (MC), degree of gelatinization (DG), water absorption index (WAI), water solubility index (WSI) and pasting property. High solid content led to a decrease in DG, WAI and initial peak viscosity (IPV) and increase in WSI of dried samples. Longer holding time resulted in increased DG while surface temperature had no significant effect on all characteristics. Predictive correlations were developed using stepwise multiple linear regression to predict MC, DG, WAI, WSI, and IPV of dried products from drum drying variables.     

FUNCTIONAL PROPERTIES OF SPRAY DRIED TARHANA

Tarhana, a traditional Turkish fermented yogurl-wheat mixture used in soups, was subjected to dilute acid hydrolysis in 0.5 M HCL (40% dry matter) at 55°C for 4 hours followed by simmering for 10 minutes. The resulting slurry was dried using a laboratory scale spray dryer. Water absorption index (WAI), water solubility index (WSI) and viscosity of spray dried tarhana powder were investigated. The WAI and WSI values for spray dried tarhana powder were found as 1.2 g gel/g dry tarhana powder and 70%, respectively, whereas these values for control sample were 4.0g gel/ g dry tarhana powder and 20% The viscosity of spray dried tarhana soup was found as 100 cp whereas the value for the control sample was 800 cp. When the soups were subject to sensory analysis, panelists found significant differences between the control and spray dried tarhana soups in terms of taste, mouth feel and overall acceptability in favor of the control sample.     

Millet-legume blended extrudates characteristics and process optimization using RSM

Designed experiments were conducted to prepare extrudates from different millet-legume blend ratios (BR) of varying moisture content (MC); the extruder was operated at varying die head temperature (DHT), barrel temperature (BT), and screw speed (SS). Second order polynomial models were developed using response surface methodology (RSM) to understand the effect of the variables on density, sectional expansion index (SEI), water absorption index (WAI) and crispness of extrudates.The MC had predominant effect upon SEI, WAI and crispness, while density was most susceptible to the variations in SS. All the models were found to be statistically valid. Optimum processing condition generated from the models was: MC, 23.2%w.b.; BR, 19.9%legume; DHT, 187 °C; BT, 121.1 °C and SS, 123 rpm. The predicted responses in terms of density, SEI, WAI and crispness were 0.52 kg/m³, 5.1, 9.4 and 45, respectively. The predicted values registered non-significant (p < 0.01) difference from experimental values.     

Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics,physicochemical properties,antioxidant capacity,and microstructure

Results of an experimental study are presented and discussed for pulsed vacuum drying (PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics, physicochemical properties (surface color, nonenzyme browning index, red pigments, rehydration ratio, water holding capacity, and ascorbic acid), antioxidant capacity (ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity), and microstructure of red pepper. As expected, the drying time decreased with an increase in drying air temperature, IR-HAD needed the shortest drying time, followed by HAD and PVD. The effective moisture diffusivity (D_eff) of red pepper under PVD, HAD, and IR-HAD was computed to be in the range 1.33–5.83?×?10^?10, 1.38–6.87?×?10^?10, and 1.75–8.97?×?10^?10 m²/s, respectively. PVD provided superior physicochemical properties of dried red pepper compared to samples dried by HAD and IR-HAD. In detail, PVD yielded higher rehydration ratio, water holding capacity, red pigment and ascorbic acid content, brighter color, lower nonenzyme browning index, and comparable antioxidant capacity compared to samples dried by HAD and IR-HAD at the same drying temperature. Furthermore, PVD promoted the formation of a more porous structure, while HAD and IR-HAD yielded less porous structure. The current findings indicate that PVD drying has the potential to produce high-quality dried red pepper on commercial scale.     

Optimization of Osmo-convective Dehydration Process for the Development of Honey-ginger Candy Using Response Surface Methodology

Osmotic dehydration of ginger with honey is an interesting alternative for the development of confectionary-based functional food with extended shelf life. Response surface methodology (RSM) was used to investigate the effects of process variables on solid gain, water loss, and overall acceptability of honey-ginger candy. The process variables included blanching time (6–10 min), osmotic solution temperature (30–50°C), immersion time (90–150 min), and convective drying temperature (50–70°C). The honey to ginger ratio was 4:1 (w/w) during all the experiments. Ginger cubes were blanched before osmotic dehydration to increase the permeability of the outer cellular layer of tissue. After osmotic concentration of ginger with honey, convective dehydration was done to final moisture content of 3–5% (w.b.) to make it a shelf-stable product. Finally, osmo-convectively dried ginger was coated with sucrose for candy preparation. The optimum osmo-convective process conditions for maximum solid gain, water loss, and overall acceptability of honey-ginger candy were 7.07 min blanching time, 50°C solution temperature, 150 min immersion time, and 60°C convective drying temperature.     

Drum drying performance of condensed distillers solubles and comparison to that of physically modified condensed distillers solubles

Condensed distillers solubles (CDS) is a viscous, syrupy co-product of ethanol production from corn or other starchy grains; CDS exhibits strong recalcitrance to drying due to its chemical composition, which includes a substantial amount of glycerol. The objectives of this study were to determine the drum drying performance of CDS and to compare it to that of a physically modified CDS (MCDS) having a reduced glycerol level. Material type (CDS vs. MCDS), dwell time, drum internal steam temperature, and gap width were evaluated for their effects on the final moisture content, water activity, and color of the dried product. While both CDS and MCDS could be dried to a range of endpoint moisture contents, dried CDS exhibited a narrow range of water activity compared to that of MCDS. Gap width was found to be the predominant factor affecting dried product color. This work demonstrates that drum drying can effectively reduce the moisture content of CDS, even though the water activity of the dried product cannot be reduced beyond ∼0.45. In contrast, MCDS can be readily drum-dried into a shelf-stable, flaked product with a pleasing appearance.     

Production of dried ivy gourd sheet as a health snack

Ivy gourd (Coccinia grandis) has recently been recognized as a rich source of β-carotene. To add value to the fresh leaves a process to produce dried ivy gourd sheet as a health snack was the aim of this study. The effects of pretreatment, i.e., blanching in NaCl solution (0-3% w/v), and drying methods, i.e., hot air drying and vacuum drying at 60-80 °C, on the drying characteristics and quality, viz. colour, texture and β-carotene content of dried ivy gourd sheet were investigated. The results showed that dried sheet pretreated by brine blanching and vacuum drying resulted in better retention of colour and β-carotene as well as texture of the dried sheet as compared to the dried untreated and dried water blanched samples. Higher drying temperature also resulted in higher β-carotene retention due to shorter drying time.     

Effect of feed concentration and inlet air temperature on the properties of soymilk powder obtained by spray drying

In this study, soymilk powder was produced by spray drying. The inlet air temperature of spray dryer was varied from 200 to 280°C and the feed concentration was varied from 15 to 25% (w/v). Response surface methodology was used to examine the effects of these independent variables on the detailed characteristics in terms of physical, structural, functional properties of powder. Overall, results show that rising the inlet air temperature caused a decrease in tapped and loose bulk density, true density, filling rate, water holding capacity, and water content of powder; and an increase in compressibility, Hausner ratio, porosity, interstitial air volume, and wettability index. An increase in feed concentration led to an increase in true density, compressibility, Hausner ratio, porosity, interstitial air volume, and wettability index; and a decrease in tapped and loose bulk density, filling rate, water holding capacity, and water content; whereas oil holding capacity might be increased or decreased and it depended almost solely on the feed concentration.     

Convective Drying Kinetics and Darkening of Okara

Okara pellets were dried in a pneumatic tube from 78% of moisture content (w.b.) to 64% and then in a rotational drum to 3%. Time, temperature, and drum rotation were correlated to the okara darkening. The temperatures used were 130, 150, and 170°C in the pneumatic tube and 50, 60, and 70°C in the rotational dryer. The rotations used for the drum were 27 and 47 rpm. When okara was dried only in the pneumatic tube it became dark; however, when dried in both the tube and the dryer the darkening level decreased significantly. The results showed that the first drying level temperature does not influence the drying time of the combined process.     

Composition optimization of poly(vinyl alcohol)‐/cornstarch‐blended biodegradable composite using response surface methodology

Response surface methodology was used to analyze the effect of amylase level (X₁) and glycerol level (X₂) on the objective [water solubility index (WSI), water absorption index (WAI), and Max. loading] attributes of a poly(vinyl alcohol)‐/cornstarch‐blended composite. A rotable central‐composite design (CCD) was used to develop models for the objective responses. The experiments were run at die temperature 100°C with a feed rate of 25 g/min and a screw speed of 35 rpm. Responses were most affected by changes in the amylase level (X₁) and to a lesser extent by glycerol level (X₂). Individual contour plots of the different responses were overlaid, and regions meeting the optimum WSI of 3.03 (%), WAI of 5.08 (g gel/g dry wt), and Max. loading of 29.36 (N) were identified at the amylase level of 2.8 (mL) and the glycerol level of 92.2 (mL), respectively. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

A Vacuum Drying System for Green Hardwood Parts

A vacuum drying system was designed and fabricated and that system was used to dry green rough hardwood dimension. The red oak samples, 76.2 (long) × 7.62 (wide) × 2.54 (thick) cm, were dried from green moisture content (MC) to 7% MC in this system. They were dried at a pressure of 12 mm Hg and temperatures ranging from 30 to 50°C within 25 to 70 h. Drying quality tested included warp, internal checking, and surface checking. Moisture gradients along the length and thickness were measured. The standard prong test was used to assess the drying stresses. Vacuum drying was fast and the drying rate increased as the temperature increased. It was found that the general drying quality was good with no color change. Drying stresses including longitudinal and transverse stresses were small. There were no internal checks.     

Evaporation and Diffusion Transport Properties and Mechanical Properties of Alginate Dried Film

The effects of alginate concentration and drying temperature on drying kinetics/characteristics of alginate solution and mechanical property of formed solid films were examined. Solid films were fabricated through thin-layer drying of 1 to 4%w/w sodium alginate solution at 40, 60, and 80°C using the solvent-evaporation method. The water weight loss profile of alginate solution undergoing drying was recorded with time. The polymer weight of all solid films was kept constant. The plasticity of films was evaluated using thermomechanical analyzer. The findings indicated that both constant rate and falling rate periods existed during drying of dilute alginate solution or at low drying temperature since both surface and core waters were available for drying. The falling rate period dominated in drying of an alginate solution of high polymer concentration and at high drying temperatures with internal diffusion being the governing transport phenomenon for water. In the latter, an exponential relationship between water content and drying time was obtained. The drying process of 4%w/w alginate solution at 60 and 80°C was relatively simple as there was only a single drying stage, viz. the falling rate period requiring no consideration of critical moisture content. The drying rate was faster than those obtained from the dilute alginate solution or conducted at low temperature, such as 40°C. The plasticity attributes of films prepared from 4%w/w alginate solution can be modulated to a degree similar to films prepared from dilute alginate solution or dried at low temperature via changing the drying temperature between 60 and 80°C.     

Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder

The effects of inlet temperatures of 125, 150, 175 and 200 °C and maltodextrin levels at 3, 5, 7 and 9% on the physicochemical properties, total phenolic content (TPC) and 2,2-diphenyl picryl hydrazile (DPPH) scavenging activity of spray dried amla juice powder were studied. Moisture content and hygroscopicity of powder were significantly affected by inlet temperature and maltodextrin level. However, an increase in the level of maltodextrin did not significantly affect the bulk density and water solubility index (WSI). An increase in drying temperature and maltodextrin concentration decreased the free radical scavenging activity of the powder. Morphological study revealed that at higher inlet temperatures the spray dried powder had small sized particles that were densely packed. Spray dried amla juice powder made with 7% maltodextrin and processed at 175 °C inlet temperature had less hygroscopicity, acceptable color and potent free radical scavenging activity.     

Analysis of the Vacuum Drying Rate for Red Oak in a Hot Water Vacuum Drying System

Red oak boards of 76.2 cm (long) × 7.62 cm (wide) × 2.54 cm (thick) were dried from green moisture content (MC) to 7% MC in the hot water vacuum-drying system. These boards were dried at the pressure of 12 mm Hg and the temperatures ranging from 30 to 50°C within 25 to 70 h. Drying rates were measured and drying curves were calculated. The results showed that the drying rate was higher at higher temperatures. The vacuum drying was faster when wood MC was above 30% than when it was less than 30%. The individual samples did not dry at the same drying rates even at the same drying conditions because of anatomical variations between boards.     

Dehydration of Concentrated Ganoderma lucidum Extraction by Combined Microwave-Vacuum and Conventional Vacuum Drying

Combination of microwave-vacuum drying and conventional vacuum drying was investigated as a potential method for drying concentrated Ganoderma lucidum extraction. The Ganoderma lucidum was extracted by hot water (60-65°C) and then concentrated to moisture of about 70% (wet basis) in a rising-film evaporator. The concentrated sample was dried by microwave-vacuum until the moisture content reached 10% (wet basis), and then by conventional vacuum drying at the temperature of 55-60°C to final moisture content about 6% (wet basis). The retention of polysaccharide and triterpenes of Ganoderma lucidum dried by this method were evaluated and compared with those dried by freeze drying and conventional vacuum drying alone. The comparison showed that the quality of extraction dried by the current method was close to that of freeze-dried extraction and much better than that of conventional vacuum-dried ones.     

Optimal Control of the Secondary Drying Stage of Freeze Drying of Solutions in Vials Using Variational Calculus

Abstract:

The problem of operating freeze drying of pharmaceutical products in vials loaded on trays of freeze dryer to obtain a desired final bound water content in minimum time is formulated as an optimal control problem. Two different types of freeze dryer designs were considered. In the type I freeze dryer design, upper and lower plate temperatures were controlled together, while in the type II freeze dryer design, upper and lower plate temperatures were controlled independently. The heat input to the material being dried and the drying chamber pressure were considered as control variables. Only the scorch temperature was considered as a constraint on the system state variables during the secondary drying stage, because all the free water content (frozen water) is removed from the solid matrix during the primary drying stage of freeze drying. Necessary conditions of optimality for the secondary drying stage of freeze drying process in vials were derived and presented by using rigorous multidimensional unsteady-state mathematical models. The theoretical approach presented in this work was applied in the freeze drying of skim milk. Significant reductions in drying times of the secondary drying stage of the freeze drying process in vials were observed and more uniform bound water and temperature distributions in the material being dried were obtained compared to the conventional operational policies.     

Optimization of Vegetal Pear Drying Using Response Surface Methodology

The aim of this work was to optimize the drying process of vegetal pear and minimize energy resources (cost) under prefixed limits involving vegetal pear moisture, color, and productivity. The optimization of vegetal pear drying was made by using response surface methodology (RSM) for minimum process cost and color difference between fresh and dried samples (moisture ≤0.10 g water g d.m.^?1). A pilot-plant dryer was used for dehydrating vegetal pear slices (0.5 cm thickness). The tests were carried out at different air temperature (60 to 70°C), samples diameter (4 to 7 cm), and pretreatment with ascorbic acid solutions (0–0.1% w/w). The optimum drying conditions were found at air temperature of 63°C with 5-cm sample diameter and 0.075% of ascorbic acid concentration. On the optimized drying conditions, dried vegetal pear presented values with moisture content of 0.052 g water g d.m.^?1, color difference of 11.65, production rate of 0.0073 kg h^?1, and total cost of $30.58/kg dried product^?1     

The influence of plasticizer on extruded thermoplastic starch

This paper describes the use of an extruder for the plastification process of potato starch with glycerol and water as plasticizers. The influence of both plasticizers is expressed in the water absorption index (WAI) and water solubility index (WSI). The amount of water added prior to extrusion is a tool to protect the starch polymers from degradation and to improve the extruder performance.     

HIGH HUMIDITY DRYING OF CORN: EFFECT ON DRYING RATE AND PRODUCT QUALITY

Drying of corn was studied at high and low humidity condiitions. Drying rate was measured, and test weight (bulk density), solid density, stress cracks, and breakage susceptibility of the dried grain at 15% (w.b.) were measured. Twenty four 350-g samples were dried under eight drying conditions in the 71° -104°C temperature range and 0.8%-80% RH relative humidity range. Each sample was exposed to the drying wnditions by using a semi-closed air flow cycle through a thin-layer of grain. High humidity drying reduced the drying rate by up to 44% and did not increase bulk density or solid density significantly as wmpared with low humidity drying. However, high humidity drying did reduce the multiple stress cracks in the corn kernels by up to 33.0 percentage points, increased the number of kernels with no stress cracks by up to 28.7 percentage points, and reduced Wisconsin and Stein breakage susceptibilities by up to 8.9 and 13.5 percentage poinu, respectively.     

Nixtamalization cooking characteristics of 11 maize varieties

In the present study, 11 maize varieties were analyzed for their nixtamalization cooking quality. The 11 varieties were grown in the same locality and in the same year. The samples were evaluated for their physical characteristics, such as moisture content averaging 13.3%, average 1000 kernel weight (312.5 g), grain hardness through density (1.28 g/ml) and percent floaters (9.5%). These data indicated that all maize varieties had a hard endosperm which is recommended for the nixtamalization cooking process. The 11 varieties were formed on the average by 5.7% seed coat, 11.5% germ and 82.8% endosperm. The low seed coat content suggest a low solids loss during processing. Cooking quality evaluation was done by applying a standard lime cooking procedure to all varieties. An average solid loss of 3.2% was measured, with 0.8% of seed coat still attached to the endosperm. Water absorption at the end of cooking was 40.8% without soaking and 46.9% at the end of soaking. Nixtamal moisture was 47.9% after soaking and only 41.5% at the end of cooking. Cooking time with soaking for 50% moisture in the grain varied from 69 to 122 minutes at 1500 meters over sea level. The cooked grain was dried with hot air and ground however, the particle size obtained was not as that in commercial nixtamalized maize flour. However, the cooking quality parameters to make dough and tortillas were acceptable, with a penetration index of hydrated flour of 178.6 mm, pH 7.97, water absorption index (WAI) of 3.23 g gel/g flour and 4.11% water solubility index (WSI). All flours from the 11 varieties of maize gave acceptable tortillas as evaluated by physical characteristics and sensory quality. However of the 11 varieties 7 including the control were superior for nixtamalization cooking quality.