DRYING CHARACTERISTICS OF OSMOTICALLY DEHYDRATED FRUITS COATED WITH SEMIPERMEABLE EDIBLE FILMS

This paper deals with key issues of the coating technology applied to plant materials prior to osmotic dehydration and convective drying. Coatings created with solutions of starch products and pectin were examined. It was shown that coating of foods to be dehydrated influences mass transfer in a plant tissue during osmotic pre-treatment as well as during convective drying. Each coating should be individually examined. The properties of coatings depend on their composition and the method used for the fabrication of a coating. Coating of foods with an artificial barrier on the surface may efficiently hinder the penetration of solute inside the food, not affecting much the rate of water removal. The coated plant materials had a greater water loss/solids gain ratio then the uncoated ones. Osmotic dehydration seems to be one of possible pre-treatment methods before drying. The conditions of convective drying are changed upon osmotic dehydration of plant materials. It was shown that changes in drying rate depend on the kind of coating substance. Bigger differences were observed at higher water content and these differences narrowed as water content in dried material decreased. The positive effect of coatings on the physical properties of dried fruits was found.     

SHRINKAGE CHARACTERISTICS OF STRAWBERRIES OSMOTICALLY DEHYDRATED IN COMBINATION WITH MICROWAVE DRYING

The subject of this paper is to study the shrinkage of strawberries as a function of the moisture ratio during microwave-convective drying. Strawberries were pre-treated and osmotically dehydrated and dried at power levels 0.1 and 0.2W/g, based on initial mass. The main results showed that the shrinkage has a linear relation with moisture ratio; the equivalent diameter of the strawberry has a reciprocal logarithmic function with moisture ratio; the change in volume was bigger for the fruits osmotically dehydrated than for the not osmotically dehydrated ones, power level exerts influence on shrinkage and equivalent diameter for pre-treated and osmotically dehydrated samples.     

STRUCTURE FORMATION OF COATED FILMS WITH DISPERSED PIGMENTS DURING DRYING

ABSTRACT

In the drying of coated films with dispersed pigments, such as floppy disks, the structure of the film is formed during the drying process and depends on the drying condition. It is important to understand the structure formation during drying for the design of the dryer and die better quality of the product. We measured die drying characteristics of the film and determined the structure of dried film experimentally. A qualitative model for the structure formation during drying of the coated film is suggested.     

THE EFFECT OF PROCESS CONDITIONS ON THE DRYING KINETICS AND REHYDRATION CHARACTERISTICS OF SOME MW-VACUUM DEHYDRATED FRUITS

ABSTRACT

The effect of drying conditions, namely, microwave power, vacuum pressure, as well as sample geometry, on the drying kinetics and rehydration characteristics of five microwave vacuum dehydrated fruits (apple, avocado, mushroom, pear and strawberry) was studied. The investigation involved a wide range of microwave power, vacuum pressure and sample size levels. The drying rate and the rehydration ratio, a measure of rehydration characteristics, were found to depend on the drying conditions. An empirical mass transfer model, involving a characteristic parameter for each process (drying and rehydration( as a function of process variables, namely, microwave power, vacuum pressure and sample size, was also tested with the data obtained in a microwave oven equipped with vacuum apparatus. Furthermore, a comparison of rehydration properties of microwave vacuum and conventionally dehydrated products, was conducted.     

SORPTION DRYING OF SOYBEAN SEEDS WITH SILICAL GEL

Seeds with high moisture content are easily attacked and damaged by microorganisms. It is important to reduce the moisture content to a safe level for storage. Soybean seeds, directly mixed with silica gel in different mass ratios, were dried in static beds at different environmental temperatures. The drying kinetics were compared and analyzed. A diffusion-type model was used to simulate the sorption drying process with success. Simple relations have been developed for sorption isotherms of both soybean and silica gel. A mass diffusivity equation for soybean drying was supplied in Arrhenius type.     

PHYSICAL CHARACTERISTICS AND DRYING RATE OF ECHINACEA ROOT

Echinacea angustifolia or the purple coneflower is an important medicinal plant that boosts the immune system. It is believed that the active ingredients are predominantly located in the root. Physical characteristics and drying rates of the root of E. angustifolia from a farm in Saskatchewan, Canada were studied. Root consisted of a main (central) root and secondary root branches. Cleaned roots exhibited wide variations in mass ranging from 15 to 95 g. The central root diameter varied from 9 to 20 mm with an average of 14 mm. The average initial moisture content of the fresh root was 57% (wb). The specific densities of the fresh and completely dried root were 1040 and 1370 kg/m³, respectively; and the corresponding bulk densities of loosely piled roots were 305 and 410 kg/m³. Roots were dried in a convection oven at temperatures of 23, 30, 40, 50, 60 and 70°C. Equations for estimating drying rates, drying constants, and equilibrium moisture content were developed. Increased drying temperatures reduced echinacosides but did not affect alkamides 1 and 2 which are known to be also responsible for medicinal value of E. Angustifolia.     

PHYSICAL CHARACTERISTICS AND DRYING RATE OF ECHINACEA ROOT

ABSTRACT

Echinacea angustifolia or the purple coneflower is an important medicinal plant that boosts the immune system. It is believed that the active ingredients are predominantly located in the root. Physical characteristics and drying rates of the root of E. angustifolia from a farm in Saskatchewan, Canada were studied. Root consisted of a main (central) root and secondary root branches. Cleaned roots exhibited wide variations in mass ranging from 15 to 95 g. The central root diameter varied from 9 to 20 mm with an average of 14 mm. The average initial moisture content of the fresh root was 57% (wb). The specific densities of the fresh and completely dried root were 1040 and 1370 kg/m³, respectively; and the corresponding bulk densities of loosely piled roots were 305 and 410 kg/m³. Roots were dried in a convection oven at temperatures of 23, 30, 40, 50, 60 and 70°C. Equations for estimating drying rates, drying constants, and equilibrium moisture content were developed. Increased drying temperatures reduced echinacosides but did not affect alkamides 1 and 2 which are known to be also responsible for medicinal value of E. Angustifolia.     

THIN-LAYER DRYING CHARACTERISTICS AND MODELING OF CELERY LEAVES UNDERGOING MICROWAVE TREATMENT

The effect of microwave drying on moisture content, moisture ratio, drying rate, drying time, and effective moisture diffusivity of celery leaves (Apium graveolens) was investigated. By increasing the microwave output power from 180 to 900 W the drying time decreased from 34 to 8 min; by increasing the sample amount from 25 to 100 g, the drying time increased from 25 to 49 min. To determine the kinetic parameters, the drying data were fitted to various models based on the ratios of the differences between the initial and final moisture contents and equilibrium moisture content versus drying time. Among the models proposed, the semi-empirical Midilli et al. model gave a better fit for all drying conditions applied. The activation energy was calculated using an exponential expression based on the Arrhenius equation. The relationship between the drying rate constant and effective moisture diffusivity was also estimated and gave a linear relationship.     

水泥石脱水相结构特征及其再水化能力

将水泥石在不同温度进行低温煅烧,得到不同的脱水相物质,通过热重-差示扫描热分析、X射线衍射、红外光谱及29Si核磁共振等对水泥石在400,650℃及900℃的脱水相结构特征及其再水化性能、再水化产物的结构特征进行研究.结果表明:在400℃,由水化硅酸钙(C-S-H)凝胶脱水生成了无定形相,在650℃生成了不完全结晶的β-硅酸二钙(C2S),而900℃脱水相中存在结晶程度高的β-C2S.在再水化过程中,400℃和650℃脱水相水化生成了C-S-H凝胶,并且650℃脱水相的水化活性和水化产物聚合程度更高;900℃脱水相的水化活性极低,水化前后矿物结构特征几乎没有发生变化.     

BATCH DRYING OF SHELLED CORN IN TWO-DIMENSIONAL SPOUTED BEDS WITH DRAFT PLATES

ABSTRACT

Geometrically similar spouted beds with draft plates were used to obtain the drying characteristics of freshly harvested shelled corn with 0.28 to 0.31 kg/kg initial moisture content at different air inlet temperatures and bed heights. Thermal equilibrium between air and grains was achieved at minimum spouting conditions. The drying kinetics of shelled corn in a drafted two-dimensional spouted bed was found to be of the "thin layer" type. Expressions for the model parameters in Page's equation accounting for the bed geometry, grain moisture content, and drying conditions were developed.     

KINETICS OF DRYING AND HYDRATION OF THE SCLEROGLUCAN POLYMER. A COMPARATIVE STUDY OF TWO CONVENTIONAL DRYING METHODS WITH A NEW DRYING PROCESS: DEHYDRATION BY SUCCESSIVE PRESSURE DROPS

The scleroglucan polysaccharides are mainly used in the petroleum industry but also have applications in the food, cosmetics and pharmaceutical industries. For most of these applications, the dissolution rate of hydrocolloïds is an important qualitative criterion. In this study, the kinetics of scleroglucan drying was investigated with the aim of improving the hydration capacity and the dissolution rate of the polymer. Two conventional methods (hot air and vacuum drying) were compared with a new drying process: dehydration by successive pressure drops, or DDS (Déshydratation par Détentes Successives). This process involves processing the polymer in a series of cycles that consist in placing it in desiccated air then subjecting it to an instantaneous (200 msec) decompression to a vacuum (50 mbar). Two parameters were varied: pressure (P: 4.5–7.5 bars) and processing time at this pressure (t = 5–10 sec). During each decompression, a certain quantity of water is eliminated by vaporisation, improving the diffusion of water by capillary action during hydration. Our results showed that processing time at high-pressure (P) has a significant effect on the drying kinetics. In contrast, processing pressure was not a critical parameter. The results showed that hot air and vacuum drying of scleroglucan are less effective techniques.