Effects of fluidized bed drying temperature and tempering time on quality of waxy rice

Waxy rice, which is soft and sticky in nature, can be used as a raw material to produce many food products. After being harvested, high-moisture waxy paddy must be dried to appropriate moisture content to prolong its storage life and to achieve higher head rice yield. Fluidized bed dryer could be used to dry waxy rice at high-temperature. However, due to the high heat and mass transfer rates during drying, stresses are generated in a rice kernel, leading to crack and low head rice yield. Tempering is thus recommended to reduce the moisture-induced stresses in the kernel after rapid drying. In this study, the effects of fluidized bed drying temperature (90, 110, 130 °C) and tempering time (30–120 min) on the quality of waxy rice, i.e., head rice yield, thermal properties, pasting properties, color, translucent kernel and microstructure, were investigated. The results showed that head rice yield of waxy rice after drying was significantly lower than that of the reference sample even when tempering was performed. Higher drying temperatures led to higher head rice yield while the tempering time did not have any effect on the head rice yield except when the drying temperature of 90 °C was used. Drying at higher temperatures also affected the starch granule morphology and the pasting properties. Waxy rice changed its appearance from opaque white to translucent when being dried at 130 °C.     

Low temperature fluidized wood chip drying with monoterpene analysis

This paper describes the drying of ponderosa pine wood chips at low (20°C and 50°C) temperatures using a bench-scale batch pulsed fluidizer to evaluate both volatile pine oils (monoterpenes) and moisture losses during drying. Ten monoterpenes were measured; anecdotal information on inter-tree differences in monoterpene composition indicate that while overall total monoterpene composition is similar for each tree, the ratios of ??-pinene, ??-pinene, ??-3-carene and limonene differ between individual trees. Results of the drying studies show normal drying curves at 20°C and 50°C; at the air flow rates used, a 20% final moisture content resulted after approximately 45 and 25 min for the two temperatures, respectively. Oil content data were highly variable but indicated that at 50°C, oils start to volatize by approximately 10 min of drying. At 20°C, oil content does not appear to change over drying time.     

热泵式流化床干燥装置及其应用优势

热泵式流化床干燥装置干燥食品的突出优点是节能和食品干燥质量好。本文对热泵式流化床干燥食品的特点进行了简要介绍，对热泵式流化床的结构性能进行了较深入的分析。对这种新型装备的推广与普及所需解决的问题及其技术思路进行了探讨，并对热泵式流化床食品干燥成套装备的市场应用前景进行了预测。     

Effect of fluidized bed drying on properties of dehydrated apples

Three sorts of apple (Idared, Golden Delicious and Jonathan) were dried in a laboratory-type fluidized bed dryer. Apples were cleaned, cored, peeled and cut into 10 × 10 × 10 mm cubes or into slices 5 × 3 mm thick and 40 mm long. A part of the samples was dipped for 3 min prior to drying in 0.1% ascorbic acid solution. Drying temperature was 80 °C. Some physicochemical and sensory properties of fresh and dried apples were determined. Moisture content in dried samples varied between 9 and 12%. Greater quantity of water results in lower sensory characteristics. The sensory characteristics of apples were determined by a scoring system with weighed factors in a 20-point scale. Glucose, fructose, saccharose, citric acid, malic acid and ascorbic acid levels were analysed by enzymatic methods. Contents of glucose, fructose and saccharose in dried apples were substantially unchanged compared to fresh apples. The drying process had the most influence on contents of citric and malic acids. Higher rehydration ratios were measured in spaghetti-like sclices and in ascorbic acid treated samples. Idared had the best characteristics with regard to physicochemical and sensory results.     

猕猴桃切片流化床干燥特性与干燥动力学模型研究

为了提高猕猴桃切片制干品质、缩短干燥时间,采用流化床干燥技术对其进行干燥,研究温度(55,65,75,85℃)、风速(1.5,2.5,3.5,4.5m/s)和厚度(5,10,15mm)对猕猴桃切片热风干燥曲线、水分有效扩散系数以及干燥活化能的影响.结果表明:猕猴桃切片的整个干燥过程属于降速干燥,水分有效扩散系数为1.2...     

Modeling engineering characteristics of hazelnut kernel during infrared fluidized bed drying

In this study, a laboratory scale infrared fluidized bed dryer was used to dry the hazelnut kernels. The drying experiments were performed under the following drying conditions: air temperatures of 45, 65 and 85?°C, air velocities of 1.30, 3.09 and 4.87 m/s and infrared powers of 500, 1000 and 1500 W. Maximum and minimum values of effective moisture diffusivity for hazelnut kernels were obtained 1.87?×?10^?9 and 1.75?×?10^?10 m²/s, respectively. Activation energy was obtained between 33.02 and 50.22 kJ/mol. Specific energy consumption of hazelnut kernels was obtained between 1.72?×?10³ and 2.23?×?10⁴ MJ/kg. Six mathematical models were used to predict the drying behavior of hazelnut samples. Among these models, the Midilli model sufficiently fitted the experimental drying data. The shrinkage values were obtained within the range of 0.10 and 0.24. The results obtained showed that the \({{L}^{*}},\) \({{a}^{*}},\) \({{b}^{*}}\) and \(\Delta E\) color values of the kernels were significantly affected (P?<?0.05) by air temperature. The highest color changes were related to the air temperature of 85?°C at all air velocities and infrared powers. Maximum values of energy (103.57 N mm) and force (129.84 N) at initial rupture point was related to air temperatures of 85?°C and infrared powers of 1500 W. Minimum values of energy (16.47 N mm) and force (31.74 N) at initial rupture point was related to air temperatures of 45?°C and infrared powers of 500 W.     

Electrohydrodynamic drying of probiotics

Drying and moisture content is known to influence long-term storage stability of probiotics. In this study, electrohydrodynamic drying (EHD) of probiotics using ionic wind was investigated. The EHD drying process was found to be dependent on several parameters such as polarity and voltage of the electric field, collector type, surrounding temperature and gas, and use of excipient. By using a moving mesh flat electrode collector to facilitate the airflow during EHD processing, the water evaporation and cell viability were 76% and 61%, respectively. Moreover, comparison of the EHD drying process with the freeze-drying, reveals that the survival of probiotics and the water evaporation rates were similar, as well as the surface properties of the cells (zeta potential and hydrophobicity).     

流化床干燥工艺对稻谷糊化特性的影响

本文以不同干燥温度、缓苏时间、降水幅度为因素对稻谷进行流化床干燥-缓苏实验,研究其干燥后的米粉糊化特性变化,并分析干燥后米粉糊化指标的相关性。结果表明:单次降水幅度（1.5%、2.25%、3.0%）、缓苏时间（1、2、3 h）和干燥温度（45、50、55、60、65℃）对稻谷干燥后不溶性直链淀粉含量、峰值粘度、崩解值、消减值有极显著影响（p<0.01）;降水幅度与缓苏时间交互作用对干后稻谷的不溶性直链淀粉含量、崩解值影响显著（p<0.05）;稻谷不溶性直链淀粉含量、消减值与崩解值呈显著负相关（p<0.01）,峰值粘度与崩解值呈显著正相关（p<0.01）。干燥温度45℃、单次降水幅度在1.5%、缓苏时间3 h工艺条件下,峰值粘度、崩解值相对较高分别为（2282±13.09）c P、（755±27）c P,不溶性淀粉含量和消减值相对最低9.29%±0.37%、（906±98）c P,干燥后稻谷的各项品质保持良好。      

Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp

Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of guava pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp rheological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles – 3.6 mm glass beads and 3 mm Teflon cylinders – were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. On the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity, which could prevent stickiness between particles.     

Effects of parboiling and fluidized bed drying on the physicochemical properties of germinated brown rice

Changes in physicochemical properties of germinated brown rice (GBR) and parboiled germinated brown rice (PGBR) dried in a fluidized bed dryer at 110–150 °C were investigated. Results indicated that parboiling altered the properties of GBR owing to starch gelatinisation. The moisture content, yellowness, peak viscosity and hardness of PGBR increased, but internal fissured kernel, cooking time, water absorption and total solids loss decreased when compared to GBR. γ‐aminobutyric acid (GABA) content in GBR was 23.31 mg per 100 g and was reduced to 17.91 mg per 100 g in PGBR. The drying times required to reduce the moisture content of GBR and PGBR to 16% d.b. were 4.01–7.65 min and 5.11–9.50 min, respectively. Final moisture content, which is optimum to prevent internal fissures of dried GBR and PGBR, was 27–29% and 25–28% d.b., respectively. The same trend was observed in the physicochemical properties of GBR and PGBR when increasing drying temperature and time.     

Improving grape quality using microwave vacuum drying associated with temperature control

ABSTRACT:  Microwave (MW) vacuum dehydration using temperature to control the level of MW power demonstrated potential in improving the performance of the process. Product surface temperature measured by an infrared temperature sensor was used to control MW power at any level between 0 and 3 kW. Multiple linear regression analysis indicated an r ²= 0.942 for prediction of final moisture content and r ²= 0.985 for prediction of puffed character of grapes based on product temperature, time, specific energy, fresh fruit sugar, and fresh fruit moisture content. Temperature was found to be the most significant predictor. The elemental and compound contents of grapes dried using MW vacuum was compared to sun-dried raisins. The grapes dried using MW vacuum exhibited better preservation. Vitamin A was found in the MW-vacuum-dried grapes but none was detected in the raisins, and Vitamin C, thiamine, and riboflavin were also higher in the MW-vacuum-dried grapes than in the raisins.     

流化床干燥对稻谷爆腰增率及微观结构的影响

对25.0%±0.3%高水分稻谷进行流化床干燥,研究在不同干燥温度、降水幅度与缓苏时间下对稻谷爆腰增率的影响,并通过扫描电镜观察稻谷在不同条件下谷粒显微结构的变化情况。结果表明:干燥温度、降水幅度和缓苏时间及干燥温度与缓苏时间的交互作用对稻谷干燥后的爆腰增率影响极显著（p<0.01）,影响顺序为:干燥温度>缓苏时间>降水幅度。65℃干燥温度,3.0%降水幅度,3 h缓苏时间条件下,稻谷内部淀粉粒排列结构疏松,横断面细胞间的淀粉粒间间隙大,局部裂纹数量多。稻谷在干燥温度45℃、缓苏时间3 h、降水幅度1.5%的条件下,稻谷爆腰增率1.0%,干燥速率1.32 g H₂O·min^-1,可在保障稻谷加工品质的同时提高稻谷干燥速率。      

采用振动流化床干燥卡拉胶的生产实践

将振动流化床干燥器应用于卡拉胶生产,结合卡拉胶干燥特性和流化床的结构特点,给出了干燥工艺的主要操作参数操作温度95~110℃,压榨程度含水82%以下,料层厚度进料5~6mm、出料1~1.5mm。     

Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics,process optimization and quality

The drying mechanism of the myristicin enriched nutmeg mace has been optimized in a microwave assisted fluidization bed dryer (MWFBD) through multiple linear regression (MLR) and artificial neural network (ANN) modeling. The developed drying technique overcomes the non-uniformity heating problems in microwave heating and prolonged drying in fluidized bed drying. During the novel method of drying selected input variables were drying air temperature (DT) (40–50 °C) and microwave power (MP) (480–800 W) and output variables involving colour, oil yield, and myristicin quantity have been investigated by a continuous air velocity of 5.1 m/s. Six mathematical models about one to four conditions have fitted with an experimental design. Suitable enforcement of such models was evaluated through statistical measures. The coefficient of determination (R²) of MLR varied from 0.89 to 0.98, and the sum of squared error (SSE) varied within 6 × 10⁻³ to 158.18, while R² of ANN fluctuated from 0.82 to 0.95, and the mean squared error (MSE) varied between 0.006 and 0.1450, which shows MLR design performance superior than ANN design. The processing conditions of 48.24 °C DT and 637.431 W MP with a drying time of 1.3 h were identified as optimum conditions with a desirability value of 0.98 to obtain maximum oil yield (13.38%) and good colour (L* (20.83), a* (17.34), b* (8.62)) of nutmug mace. Moreover, no myristicin (5.92%) degradation was observed compared with the sun and convective drying. Among the tested models, page and logarithmic models gave a better prediction of moisture ratio.     

热泵流化床间歇干燥小麦仓储效果的试验研究

以豫麦9023为研究对象,通过采用自行设计组装的热泵流化床干燥试验装置与热风薄层干燥的对比试验,研究了50℃干燥温度工况下热泵流化床与热风薄层对豫麦连续式干燥的仓储效果。基于热泵流化床间歇干燥机理,结合连续式干燥方式对豫麦品质的影响,提出了间歇式干燥试验方案。试验表明:初始含水率相同的豫麦干燥过程,热泵流化床干燥速率大于热风薄层干燥,含水率降幅较大;与连续式干燥相比,间歇数η值越大,系统能量利用及热效率越高,干燥后的豫麦品质较好,得出了以η=2/3的间歇干燥方式仓储效果最佳。研究结果可为粮仓储粮干燥设备的设计及储粮工艺改进等提供参考依据,对于提高谷物、种子等颗粒状物料的仓储效果和延长其储藏期具有重要意义。     

Effect of constant and variable temperature drying processes on drying characteristics,quality, and volatile profile of rose petals in infrared-assisted spouted bed drying

The edible rose (Rosa Crimson Glory) petals were dried using infrared-assisted spouted bed drying technology. The effects of different drying temperature conditions (30, 35, 40, 45, and 50°C, as well as stepped heating drying [SHD] and stepped cooling drying) on the drying characteristics, physicochemical properties, antioxidant capacity, and changes in volatile flavor compounds of the rose petals were investigated. The results showed that the drying time was shortened with increasing drying temperature. Both variable temperature drying processes gave the shortest drying times. Optimal color retention of rose petals was achieved at a constant temperature of 40°C and SHD. Increased drying temperature resulted in higher water-soluble polysaccharide content in the dried rose petals, whereas lower temperatures facilitated anthocyanin preservation. The variable temperature drying processes favored the retention of water-soluble polysaccharides in rose petals, but not anthocyanins. Regarding antioxidant capacity, the samples dried at 40°C and those subjected to the two variable temperature drying processes performed better. This study also analyzed the differences in volatile flavor compounds of rose petals dried under different drying conditions. It was found that the majority of volatile flavor compounds in the rose petals dried by SHD exhibited higher content levels than the other drying conditions. Therefore, considering a thorough evaluation of all relevant factors, it was clear that utilizing the SHD process was the most efficient method for obtaining the best quality rose petals overall.