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.     

Influence of Combined Hot Air Impingement and Infrared Drying on Drying Kinetics and Physical Properties of Potato Chips

Air jet impingement combined with infrared drying (IMIRD) was developed as an alternative processing method to produce health-friendly potato chips in place of conventional deep-fat frying. This article investigates the effects of IMIRD compared to air jet impingement drying alone (IMD) and conventional convective drying (CCVD) on potato being processed as potato chips in term of drying characteristics, quality attributes (shrinkage, color, and hardness), and specific energy consumption (SEC) of the dryer. The experiments were carried out at three different air velocities (5, 10, 15 m/s) and infrared intensities (0.16, 0.27, and 0.33 W/cm²) at a fixed air temperature of 85°C. The experimental results show that the drying air velocity and infrared intensity had a significant effect on the moisture removal from potato slices. IMIRD, compared to IMD and CCVD, provided a higher drying rate, less shrinkage, lower hardness, and less color deterioration. An increase in air velocity at each infrared intensity caused a decrease in the total SEC value.     

Water Diffusivity and Drying Kinetics of Air Drying of Figs

The aim of this study is to evaluate experimentally the effective diffusion coefficient and the drying kinetics of whole unpeeled figs (Ficus carica L. var. tsapela) in terms of drying conditions. Estimation of the effective diffusion coefficient was carried out employing Fick's law for unsteady diffusion, which was solved analytically and numerically. In both methods, shrinkage effect was considered. The results from the two methods were compared and presented together with the limited results from the literature. The estimated effective diffusion coefficient values by both methods were fitted to a modified Arrhenius equation. Finally, a model predicting drying kinetics was developed. The model's coefficients were associated to the experimental conditions.     

Effects of Microwave-Assisted Hot Air Drying and Conventional Hot Air Drying on the Drying Kinetics,Color, Rehydration,and Volatiles of Moringa oleifera

In this study, the fresh Moringa oleifera pods (Drumsticks) were dehydrated by microwave-assisted hot air drying (MAHD) and conventional hot air drying methods. The samples were dried at three different temperatures, viz. 50, 60, and 70°C, with and without the application of microwaves. Microwave power density of 1 W/g was used for the MAHD. The final moisture content was targeted as 13% wb. The drying curves and drying rate curves were plotted and compared. The kinetics of drying obtained experimentally were correlated with the Page equation. The constants K and N of the Page equation were determined to predict the drying kinetics for varying conditions. The quality attributes, namely, color, rehydration ratio, and volatile compounds, were analyzed and compared with that of the fresh Moringa pods. The volatile compounds were analyzed using z-Nose (an electronic nose; Electronic Sensor Technology, Newbury Park, CA) and bioactive molecules were analyzed using gas chromatography–mass spectrometry. The results showed that the MAHD method had significantly (P < 0.05) reduced the loss of volatiles during drying. Also, MAHD preserved most of the bioactive molecules when compared to the conventional hot air drying method. The samples dried at 50°C using MAHD were the best in terms of all of the quality attributes tested in this study. Also, the results established that the z-Nose can be used as a quick and inexpensive means to assess the effect of different process parameters on the aromatic quality of the product and quantitatively classify quality based on aroma.     

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.     

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.     

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。     

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。     

Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: I. Drying Kinetics and Product Recovery

This work investigates the effect of maltodextrin addition on the drying kinetics and the stickiness during spray drying of tomato pulp in dehumidified air. A pilot-scale spray dryer was employed for the spray-drying process. The modification made to the original design consisted in connecting the spray dryer inlet air intake to an absorption air dryer. Twenty-seven different experiments were conducted varying the dextrose equivalent (DE) of the maltodextrin, the ratio (tomato pulp solids)/(maltodextrin solids), and the inlet air temperature. Data for the residue remaining on the walls were gathered. Furthermore, the effect of maltodextrin addition on the drying kinetics and the stickiness of the product was investigated using a numerical simulation of the spray-drying process modeled with the computational fluid dynamics (CFD) code Fluent. The code was used to determine the droplet moisture content and temperature profiles during the spray-drying experiments conducted in this work. The stickiness was determined by comparing the droplet temperature with its surface layer glass transition temperature (T_g ). The T_g was determined using a weighted mean rule based on the moisture content profiles calculated by the CFD code and the experimental data of T_g , which were obtained for the different tomato pulp and maltodextrin samples and fitted to the Gordon and Taylor model.     

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.     

Influence of Temperature,Air Velocity,and Ultrasound Application on Drying Kinetics of Grape Seeds

The objective of this work was to determine the influence of temperature, air velocity, and ultrasound application on the drying kinetics of grape seeds. The drying kinetics were determined at 1.0, 1.5, 2.0, and 3.0 m/s and at 40, 50, 60, and 70°C. At 1.0 and 1.5 m/s, the experiments were carried out with and without ultrasound application. To establish the influence of the variables on the drying kinetics, the results were modeled by means of both the Peleg and a diffusion model. The activation energy was determined (Arrhenius' equation). For an air velocity of over 1.5 m/s, it was determined that the external resistance to mass transfer was negligible. No influence of ultrasound application was observed, probably due to the fact that grape seeds are very hard and have a low level of porosity.     

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。     

Microwave-Vacuum Drying Kinetics of Pharmaceutical Powders

Abstract

The drying kinetics (maximum drying rate, drying constants) and center temperature of selected powder (aspirin, paracetamol, lactose, and maize starch)–solvent (water, ethanol, methanol, and acetone) systems were monitored during microwave-vacuum drying. An experimental microwave-vacuum system (650 W and 2.45 GHz) operated at 61–81 kPa was used. The drying rate profile did not vary with the powder–solvent system; an initial warming-up period was followed by a constant-rate stage and two falling-rate periods. However, the drying kinetics were found to be both powder and solvent dependent, with the drying times for acetone-, ethanol-, and methanol-wetted materials being considerably shorter (up to 89.8%) than those of samples containing water. Although the general form of the temperature profile (short warming-up period, constant-rate stage, and decreasing temperature phase) was similar for all systems, the maximum temperatures varied quite significantly with solvent type, ranging from highest to lowest in the order water-ethanol-methanol-acetone. For most powder–solvent systems, reduced operating pressure facilitated increased drying rates and thus shorter drying times.     

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.