Air Drying Kinetics of Potato Cylinders

ABSTRACT

An experimental air tunnel dryer was used to investigate the kinetics of moisture transport in potato cylinders (Solanum tuberasum). Acoordingly, the experimental results, represnting only falling-rate drying behaviour and hence. dehydration completely controlled by internal mass transfer, were interpreted on the basis of Fick's diffusional model for non-stedy state radial diffusion. The effects of air velocity and temperature on the drying rate were studied. with he temperature being the principal controlling factor. Analysis of the drying curves by the method of slopes resulted in a variable effective moisture diffusivity. Shrinkage as a function of moisture content under various drying conditions was investigated. The volumetric shrinkage of the samples was affected mainly by air velocity. whilst air temperature had a negligible effect. Good agreement was obtained between the experimental apparent density data and the predicted correlation.     

Effect of Pretreatments on Drying and Rehydration Kinetics and Color of Sweet Potato Slices

The effect of air temperature and pretreatments (KMS: citric acid) on drying kinetics of sweet potato slices was investigated. Drying experiments were performed in a tray dryer. In falling rate period, moisture transfer from sweet potato slices was described by applying the unsteady-state Fickian diffusion model, and the rate constant (k) were calculated. The effect of temperature on k could be interpreted according to Arrhenius law. Drying rate and therefore k values were found to be affected by pretreatments. Rehydration rates of dried sweet potato slices at 25, 40, 80°C were also determined and found to be independent of drying conditions and rehydration temperature. The ΔE value was found to be the highest for slices treated at 50°C with 0.5:1.0% KMS and citric acid.     

Effect of Drying Air Temperature on Drying Kinetics Parameters and Fructan Content in Helianthus tuberosus and Cichorium intybus

Abstract

Helianthus tuberosus and Cichorium intybus tubers accumulate fructans, non-digestible fiber, which has attracted great interest recently as a functional food. In this work a mathematical model for describing the tray drying of the tubers is proposed. It was found that the drying rate in the constant drying rate period was a function of the drying air temperature. Calculated values of the effective diffusivity coefficient are of the magnitude order of 10^?9 m²/s; for both tubers the value of this parameter depends on the drying temperature. Drying affects the fructan molecular weight distribution and fructose content in H. tuberosus and C. intybus tubers. These changes are dependent on the drying air temperature.     

Effect of Drying Air Temperature on Drying Kinetics Parameters and Fructan Content in Helianthus tuberosus and Cichorium intybus

Helianthus tuberosus and Cichorium intybus tubers accumulate fructans, non-digestible fiber, which has attracted great interest recently as a functional food. In this work a mathematical model for describing the tray drying of the tubers is proposed. It was found that the drying rate in the constant drying rate period was a function of the drying air temperature. Calculated values of the effective diffusivity coefficient are of the magnitude order of 10^-9 m²/s; for both tubers the value of this parameter depends on the drying temperature. Drying affects the fructan molecular weight distribution and fructose content in H. tuberosus and C. intybus tubers. These changes are dependent on the drying air temperature.     

干燥动力学研究综述

对现有的几种干燥速率定义及其数学表达式进行了分析和比较。简述了多孔介质的干燥动力学特性及其湿分迁移机理。对薄层干燥的半理论模型、半经验模型和经验模型作了评述。     

Through Air Drying

Process of through-air-drying is becoming increasingly popular in the manufacture of textiles, non-wovens, tissue, and towel. Very high drying rates, enhanced product properties, i.e., softness, bulk, absorbency, unique 3D structure are the driving forces behind its increasing popularity. In this article, experimental results on convective heat and mass transfer and fluid flow characteristics of tissue and towel products using commercially realistic structures are presented. Comparison with literature data using wet pressed, dried, rewetted sheets indicate significant differences in drying and permeability characteristics confirming that the internal structure of the material does indeed play a significant role in through-air-drying and should be taken into account in modeling, optimization, and control of commercial systems.     

Comparison of Water Blanching and High Hydrostatic Pressure Effects on Drying Kinetics and Quality of Potato

Abstract

Drying kinetics and quality parameters of potato cubes were evaluated as affected by high pressure processing and hot water blanching. The potato cubes in 1% citric acid solution as immersion medium were pressure treated at 400 MPa for 15 min. Hot water blanching was conducted in boiling water for 3 min. Drying kinetics and quality parameters (i.e., rehydrability, texture, color and apparent density) were assessed for the high pressure–treated and water-blanched samples and for dehydrated and rehydrated samples. Drying rates were found to be higher (p < 0.05) in the initial period of drying for the pressure treated samples. The Page model was found to better fit drying data of the thermally treated samples, and the two-terms model better described the drying behavior of high pressure–treated samples. High pressure–treated samples had a similar rehydrability to thermally treated samples. It was found that pressure–treated samples had a hardness value close to that of fresh samples, whereas thermal treatment resulted in a softer texture. After rehydration, samples of both treatments returned their texture before drying. The total color difference for the thermally blanched samples was higher (p < 0.05) than for pressure–treated samples before drying and after drying. High pressure–treated and dried potato cubes had a color close to that of fresh potato cubes. High pressure–treated and air-dried samples were found to have higher (p < 0.05) apparent density than thermally treated samples.     

棒状MgCO3·3H2O的干燥动力学研究

以六水氯化镁为原料,碳酸氢铵为沉淀剂,采用直接沉淀法,制备出长约为80μm,直径为5～10μm的棒状三水碳酸镁;通过不同热空气温度及不同湿物料层厚度下的干燥动力学实验,获得棒状三水碳酸镁的干燥曲线和干燥速率曲线。采用相变动力学理论,对干燥动力学实验数据进行拟合分析,得到棒状三水碳酸镁的干燥方程、干燥速率方程及干燥动力学参数。     

Microwave Drying Kinetics of Okra

In this work, the effects of power level and sample mass on moisture content, moisture ratio, drying rate, and drying time of Turkey okra (Hibiscus esculenta L.) were investigated using microwave drying technique. Various microwave power levels ranging from to 180 to 900 W were used for drying of 100 g of okra. To investigate the effect of sample mass on drying, the samples in the range of 25 to 100 g were dried at microwave power level of 360 W. 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. Among of the models proposed, Page's model gave a better fit for all drying conditions used. The activation energy for microwave drying of okra was calculated using an exponential expression based on Arrhenius equation and was found to be 5.54 W/g.     

基于薄层干燥模型的褐煤干燥动力学研究

在不同颗粒直径和不同的干燥介质温度下,对褐煤进行干燥动力学实验研究。得到了褐煤的干燥曲线和干燥速率曲线,采用薄层干燥模型对实验数据进行模拟,得到了褐煤的干燥方程和干燥速率方程。提出了褐煤干燥速率常数的经验公式k=A exp[（-E_v（1+C_dlnd））/（RT）],其中指前因子A=5.819min^-1,界面蒸发活化能E_v=21347.5KJ/mol,经验常数C_d=0.0409m^-1,干燥时间指数n=1.516。     

Color Change Kinetics of American Ginseng (Panax quinquefolium) Slices During Air Impingement Drying

The color change kinetics of American ginseng (Panax quinquefolium) slices were investigated in an air impingement dryer under different drying temperatures (35, 45, 55, and 65°C) using the CIE Lab color parameters (L*, a*, b*) as the assessment indicators. Results illustrated that all three color parameters (L*, a*, b*) increased with drying time. The L* value decreased with increasing drying temperature. However, a* and b* values increased with the increase in drying temperature. Furthermore, at the initial drying stage the change rate of L* increased significantly, while towards the end of drying it reduced significantly. As regards a*, it slowly changed at the initial and final drying stages rather than in the intermediate drying stage. In the case of b*, it increased with increasing drying time and drying temperature during the whole process. The zero-order, first-order, and fractional conversion models were fitted to the experimental data, and the model's parameters were determined using linear regression analysis. By comparing the fitting of kinetic models to the experimental data, the most suitable model was selected to describe the color change kinetics. An Arrhenius equation was used to calculate the activation energy for color change kinetics and it was found that the values were 33.87–38.55, 56.48, and 74.03 kJ/mol for L*, a*, and b*, respectively. The findings of this work contribute to a better understanding of ginseng color changes kinetics during drying, and the established change kinetics models are a good tool for predicting, evaluating, and controlling of color change of American ginseng during its drying process.     

Kinetics of Drying of Fibre Materials

The results of a study of equilibrium sorption of anion-active SF by SVM fibre indicate the high substantivity of sodium alkyl sulfates. When alkyl sulfates are used in an amount below the saturation concentration, the enhancing effect of the SF is due to loosening of the supermolecular structure of the heteroarylene.     

氢氧化镁粉体的干燥动力学研究

采用以六水氯化镁为原料,氢氧化钠和氨水为混合沉淀剂的直接沉淀法,制备得到平均粒径约为2μm的氢氧化镁粉体。通过不同干燥介质温度和不同湿物料层厚度的干燥动力学实验,获得氢氧化镁粉体的干燥曲线和干燥速率曲线。采用Weibull函数模型,对实验数据进行拟合分析,得到氢氧化镁粉体的干燥动力学参数和干燥动力学方程,探讨干燥动力学参数的影响因素。研究结果表明,可以用Weibull函数模型来描述氢氧化镁粉体的干燥过程,尺度参数与干燥介质温度及物料层厚度有关,随着干燥介质温度的提高,或物料层厚度的降低,干燥速率增大,尺度参数减小,但形状参数变化不大。     

Drying Kinetics of Some Building Materials

Abstract

Moisture is one of the most deteriorating factors of buildings. The deteriorating effect of moisture occurs mainly during the drying phase, not in the wetting phase. Environmental factors, such as air temperature, air humidity, and air velocity affect drying. An experimental air dryer of controlled drying air conditions was used to investigate the drying performance of 4 stone materials, 2 bricks, and 6 plasters. Drying kinetics was examined at 3 air temperatures, 5 air humidities, and 3 air velocities. A first-order kinetics model was obtained in which the drying time constant was a function of the drying conditions, and the equilibrium material moisture content was described by the modified Oswin equation. The parameters of the proposed model were found to be affected strongly by the material characteristics.     

污泥表观干燥动力学研究

污泥表观干燥动力学研究是污泥处理的一个非常重要的方法。通过对5 mm厚度的污泥分别在五种不同温度(80、100、120、140和160℃)下进行实验对比,并进行动力学方程拟合。结果表明,干燥速率常数K是污泥干燥动力学研究中一个重要的参数,温度越高,则干燥速率越大。计算得到样品污泥活化能为19.2325 kJ/mol。     

Convective Drying Kinetics of Red Chillies

The drying kinetics of four varieties of chillies (Pb-Lal, Pb-Guchhedar, Pb-Surkh, and CH-1) was studied. The chillies (pricked and unpricked) were pretreated in the dip sol solution. The treated chillies were dried in an automatic weighing experimental dryer at selected temperatures (45°, 50°, 55°, 60°, and 65°C). The results indicated that drying took place in the falling rate period. Out of three models considered, Page's model was found to be the most suitable for describing the drying behavior of chillies. The dependence of drying constant on temperature was analyzed using an Arrhenius equation. The variety Pb-Lal has the maximum value of activation energy (42.59 kJ/mol), which is also reflected in the reduced drying time for this variety. The results of quality studies of dried chillies in terms of capsaicin content and coloring matter indicated that the Pb-Lal variety had acceptable capsaicin content of 532.08 µg and coloring matter of 73.8 ASTA.     

Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying Processes

Abstract

An innovative two-stage drying concept is presented in this article. The work considered drying of shrimp using a superheated steam dryer followed by a heat pump (SSD/HPD) or a hot air dryer (SSD/AD) both from drying kinetics and dried product quality points of view. The experiments were performed using the first-stage superheated steam drying temperature of 140°C while the second-stage heat pump drying (or hot air drying) was performed at 50°C. The moisture content of shrimp at the end of the superheated steam drying stage was varied between 30 and 40% (w.b.). The effect of tempering between SSD/HPD was also investigated. Shrinkage, color, rehydration behavior, texture (toughness and hardness), and microstructure of dried shrimp were measured. The results showed that SSD/HPD dried shrimp had much lower degree of shrinkage, higher degree of rehydration, better color, less tough and softer, and more porous than single-stage SSD dried shrimp. It was also found that SSD/AD gave redder shrimp compared to shrimp dried in a single-stage superheated steam dryer. No improvement in terms of shrinkage and rehydration behavior was observed, however.     

Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying Processes

An innovative two-stage drying concept is presented in this article. The work considered drying of shrimp using a superheated steam dryer followed by a heat pump (SSD/HPD) or a hot air dryer (SSD/AD) both from drying kinetics and dried product quality points of view. The experiments were performed using the first-stage superheated steam drying temperature of 140°C while the second-stage heat pump drying (or hot air drying) was performed at 50°C. The moisture content of shrimp at the end of the superheated steam drying stage was varied between 30 and 40% (w.b.). The effect of tempering between SSD/HPD was also investigated. Shrinkage, color, rehydration behavior, texture (toughness and hardness), and microstructure of dried shrimp were measured. The results showed that SSD/HPD dried shrimp had much lower degree of shrinkage, higher degree of rehydration, better color, less tough and softer, and more porous than single-stage SSD dried shrimp. It was also found that SSD/AD gave redder shrimp compared to shrimp dried in a single-stage superheated steam dryer. No improvement in terms of shrinkage and rehydration behavior was observed, however.     

春笋微波干燥动力学模型研究

在不同微波功率下研究春笋（5mm厚度，200g）干燥过程中失水速率和颜色的变化规律。失水速率随微波功率增大而增大，用拟和性较好的Page方程建立了水分比变化模型。色泽变化参数用亮度L、红色度a和黄色度b表示。红色度a值和黄色度b值上升而亮度L下降，笋片微波干燥后总体色泽加深。色泽各参数变化用食品中零级和一级反应模型来拟和，其中L和b的变化适合一级反应模型，a的变化适合用零级反应模型表达。     

Generalized Kinetics of Drying of Fibre Materials

Dependences for describing the kinetics of drying of fibre materials in concrete conditions and generalizing dependences obtained by solving a one-dimensional isotropic diffusion equation are proposed. A comparison was made with the experimental data for different drying conditions and types (convective, conductive, with suction) for different fibres and fabrics in a thin layer. The generalizing dependence of the drying kinetics was analyzed. It was found that the dependences obtained describe two drying periods with sufficient accuracy and can be used as generalizing dependences. The method of calculation with the proposed equations is given.