EFFECT OF PRETREATMENT ON KINETICS OF CONVECTION DRYING OF ONION

Onion of two varieties, i.e. Oporto and Blonska was dried by convection at 60°C and 2 m/s. Prior to drying sliced onion was subjected to following treatments: soaking in water, dipping in starch solution, dipping in starch solution supplemented either with ascorbic acid or CaCl₂, and dewatering by osmosis in sucrose solution. Drying of raw onion was taken as a reference.

It has been found that both variety and pretreatment affect the course and rate of drying. Soaking in water and dipping in starch solution either increase rate of drying or have no effect on the kinetics of the process. Supplementing the starch solution with ascorbic acid or CaCl₂ adversely affects the rate of drying. Unfavorable effect on the rate of drying has also osmotic dewatering preceding convective drying.     

EFFECT OF DRYING MODE ON DRYING KINETICS OF ONION

Onion slices 3 mm thick were dried in different modes. Drying at 60°C by convection was taken as a reference process. reviseddate=It has been shown that increase in air temperature increases the rate of drying. Effective diffusivity increases with increasing temperature, but it is strongly dependent on water content. Energy of activation for diffusion is also strongly affected by water content. acceptdate=Stepwise changes in temperature do not result in beneficial effects which could be expected. Extension of drying time was even observed in respect to that obtained at constant 60°C. printpubdate=Drying with infrared energy or assisting convective drying with microwave energy results in increased drying rates and substantial shortening of the drying time.     

DRYING OF ONION: EFFECTS OF PRETREATMENT ON MOISTURE TRANSPORT

ABSTRACT

This study investigated the drying of osmosed and fresh onions. Onion slices (0.8 × 0.8 × 0.15 cm) soaked in sodium chloride solutions (10 and 15% w/w) for 60 min at 22°C were submitted to air drying. The experimental kinetics data obtained were employed to determine effective diffusivity, using a mass transfer model based on Fick's law of diffusion applied to thin slabs. The results show those samples soaked in the 10% NaCl solution had faster drying rates and larger moisture diffusion coefficients. The drying time of onions can be reduced to less than half by introducing an hour of osmotic dehydration in a salt solution. The dried previously osmosed samples presented a more natural coloration than the untreated ones did.     

DRYING OF ONION: EFFECTS OF PRETREATMENT ON MOISTURE TRANSPORT

This study investigated the drying of osmosed and fresh onions. Onion slices (0.8 × 0.8 × 0.15 cm) soaked in sodium chloride solutions (10 and 15% w/w) for 60 min at 22°C were submitted to air drying. The experimental kinetics data obtained were employed to determine effective diffusivity, using a mass transfer model based on Fick's law of diffusion applied to thin slabs. The results show those samples soaked in the 10% NaCl solution had faster drying rates and larger moisture diffusion coefficients. The drying time of onions can be reduced to less than half by introducing an hour of osmotic dehydration in a salt solution. The dried previously osmosed samples presented a more natural coloration than the untreated ones did.     

DRYING KINETICS OF ONION AND GREEN PEPPER

ABSTRACT

Drying kinetics were examined by introducing one-parameter empirical mass aansfer model, where the characteristic parameter (drying constant), is a function of process variables. The model was tested with data produced in an experimental through dryer, using direct regression analysis. Investigation involved two vegetables (namely, green pepper and onion) and a wide range of characteristic dimensions of samples and air conditions (temperature, humidity, and velocity). The parameters of the model considered were found to be greatly affected by sample characteristic dimension and air temperature.     

EFFECT OF PRETREATMENT ON COLOR OF DEHYDRATED PRODUCTS

ABSTRACT

The effect of pretreatment on color of convective dried products (namely apple, banana, potato and carrot) was investigated. Five different types of pretreatment were taken into consideration; microwave, osmotic, sulfite, water blanching and steam blanching. Color characteristics were identified by measuring the color parameters (namely, Lightness (L), Redness (a) and Yellowness (b)) using a Hunter Lab chromatometer. The type of pretreatment was found to significantly affect the three color parameters. In addition, Redness (a) and Yellowness (b) were found to follow a first order kinetic model. Untreated dried materials showed an extensive browning, indicated by a significant drop of the L parameter and a corresponding increase of a, b parameters. Osmotically and microwave pretreated samples supressed browning compared to the untreated samples. In this case, lightness decreased slightly, while a, b increased slightly. Sulfite pretreatment prevented significantly color deterioration, while water and steam blanching also prevented enzymatic browning during convective drying.     

EFFECT OF PRETREATMENT ON COLOR OF DEHYDRATED PRODUCTS

The effect of pretreatment on color of convective dried products (namely apple, banana, potato and carrot) was investigated. Five different types of pretreatment were taken into consideration; microwave, osmotic, sulfite, water blanching and steam blanching. Color characteristics were identified by measuring the color parameters (namely, Lightness (L), Redness (a) and Yellowness (b)) using a Hunter Lab chromatometer. The type of pretreatment was found to significantly affect the three color parameters. In addition, Redness (a) and Yellowness (b) were found to follow a first order kinetic model. Untreated dried materials showed an extensive browning, indicated by a significant drop of the L parameter and a corresponding increase of a, b parameters. Osmotically and microwave pretreated samples supressed browning compared to the untreated samples. In this case, lightness decreased slightly, while a, b increased slightly. Sulfite pretreatment prevented significantly color deterioration, while water and steam blanching also prevented enzymatic browning during convective drying.     

KINETICS OF THE CLAY ROOFING TILE CONVECTION DRYING

ABSTRACT

Kinetics of the convection drying process of flat tile has been investigated experimentally in an industrial tunnel dryer. Several velocities of wet tile movement through the dryer were tested to obtain maximum allowable drying rate curve. As there are various models to describe the kinetics of convection drying, finding a model that would fairly well approximate the kinetics of the whole drying process was part of the research. Especially the polynomial and exponential models were tested.

It was found that exponential model of the type: B(t) = (a-B_e. EXP(?bt²) +B_et (?dB(t)/dt) = 2bt(B(t)?B_e significantly correlates the kinetics of the whole tile drying process.

Applying the maximum allowable drying rate curve obtained for flat tile in the first period of drying, a grapho–analytic model for the optimal conducting of the process has been developed.     

EFFECT OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF OILSEEDS ON DRYING KINETICS PARAMETERS

ABSTRACT

Physical and chemical characteristics of Argentine varieties of high oleic, confectionery and oil-type sunflower seeds, soybean and rapeseed were studied in relation to drying kinetics. Page equation provided the best fit to the data. A significant difference was found in half time response between soybean and the other oilseeds. Diffusivity was positively correlated with the size of the seed (r²=0·969) and negatively (r²=0·876) with the true density independently of the oil content. Half time response tended to increase with oil content according to the grain structure. Lower true density, equivalent diameter and oil seed content were detected in high oleic sunflower varieties with respect to the traditional ones, although a similar behaviour respect drying kinetics was observed. Confectionery sunflower showed the largest size but high diffusivity and low drying rate was obtained. Rapeseed drying behaviour was similar to sunflower varieties with low oil content and high true density.     

EFFECT OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF OILSEEDS ON DRYING KINETICS PARAMETERS

Physical and chemical characteristics of Argentine varieties of high oleic, confectionery and oil-type sunflower seeds, soybean and rapeseed were studied in relation to drying kinetics. Page equation provided the best fit to the data. A significant difference was found in half time response between soybean and the other oilseeds. Diffusivity was positively correlated with the size of the seed (r²=0·969) and negatively (r²=0·876) with the true density independently of the oil content. Half time response tended to increase with oil content according to the grain structure. Lower true density, equivalent diameter and oil seed content were detected in high oleic sunflower varieties with respect to the traditional ones, although a similar behaviour respect drying kinetics was observed. Confectionery sunflower showed the largest size but high diffusivity and low drying rate was obtained. Rapeseed drying behaviour was similar to sunflower varieties with low oil content and high true density.     

COMBINED MICROWAVE AND SPOUTED BED DRYING OF DICED APPLES: EFFECT OF DRYING CONDITIONS ON DRYING KINETICS AND PRODUCT TEMPERATURE

ABSTRACT

The influence of microwave power (0 to 8.0 W/g, dry basis) and hot air temperature (25°C to 95 °C) on drying rate and product temperature of diced apples (from 31 % to 5% moisture content, dry basis) in a laboratory microwave and spouted-bed combined dryer was investigated. Product temperature initially increased sharply to a plateau about 12 to 15°C above the spouted bed air temperature at a microwave input power 6.4 W/g. This temperature remained almost constant thereafter. Uniform microwave heating was achieved as evidenced by uniform product color and product temperature. Drying rates increased with increasing spouted-bed air temperature or microwave power level, But higher microwave power caused more darkening of the product. Drying of the diced apples in the microwave and spouted bed drying system exhibited two falling rates periods. The influence of air temperature on effective moisture diffusivity followed an Arrhenius type equation. The activation energies were 23.7 kJ/mol and 26.7 kJ/mol for the first and second falling rate periods, respectively.     

COMBINED MICROWAVE AND SPOUTED BED DRYING OF DICED APPLES: EFFECT OF DRYING CONDITIONS ON DRYING KINETICS AND PRODUCT TEMPERATURE

The influence of microwave power (0 to 8.0 W/g, dry basis) and hot air temperature (25°C to 95 °C) on drying rate and product temperature of diced apples (from 31 % to 5% moisture content, dry basis) in a laboratory microwave and spouted-bed combined dryer was investigated. Product temperature initially increased sharply to a plateau about 12 to 15°C above the spouted bed air temperature at a microwave input power 6.4 W/g. This temperature remained almost constant thereafter. Uniform microwave heating was achieved as evidenced by uniform product color and product temperature. Drying rates increased with increasing spouted-bed air temperature or microwave power level, But higher microwave power caused more darkening of the product. Drying of the diced apples in the microwave and spouted bed drying system exhibited two falling rates periods. The influence of air temperature on effective moisture diffusivity followed an Arrhenius type equation. The activation energies were 23.7 kJ/mol and 26.7 kJ/mol for the first and second falling rate periods, respectively.     

EFFECT OF PRETREATMENT AND DRYING ON THE QUALITY OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS)

Fruiting bodies of oyster mushroom were dried by hot-air drying, vacuum-drying and freeze-drying in order to compare food qualities after drying. Prior to drying, mushrooms were subjected to blanching or dipping in sodium metabisulphite solution (1 or 5 g/L), or dipping in citric acid solution (1 or 5 g/L). Drying of raw mushrooms was taken as a control. Blanching reduced the attractiveness of dry mushrooms; sodium metabisulphite improved it. It has been found that pretreatment and drying method affect the course and rate of drying. Samples subjected to hot-air drying and vacuum-drying were darker than those freeze-dried, which were clearly more attractive. The hot-air and vacuum-dried mushrooms on rehydration were inferior in quality to the freeze-dried samples. Flavor of the freeze-dried mushroom was not significantly different from that of the hot-air dried mushrooms. Food quality of dried mushrooms depends significantly on the type of drier used.

     

EFFECT OF PRETREATMENT AND DRYING ON THE QUALITY OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS)

Fruiting bodies of oyster mushroom were dried by hot-air drying, vacuum-drying and freeze-drying in order to compare food qualities after drying. Prior to drying, mushrooms were subjected to blanching or dipping in sodium metabisulphite solution (1 or 5 g/L), or dipping in citric acid solution (1 or 5 g/L). Drying of raw mushrooms was taken as a control. Blanching reduced the attractiveness of dry mushrooms; sodium metabisulphite improved it. It has been found that pretreatment and drying method affect the course and rate of drying. Samples subjected to hot-air drying and vacuum-drying were darker than those freeze-dried, which were clearly more attractive. The hot-air and vacuum-dried mushrooms on rehydration were inferior in quality to the freeze-dried samples. Flavor of the freeze-dried mushroom was not significantly different from that of the hot-air dried mushrooms. Food quality of dried mushrooms depends significantly on the type of drier used.     

氧化铜对碳酸钙热分解动力学过程的影响

利用热重分析和差式扫描量热仪测定了CaCO3试样和在CaCO3试样中加入质量分数(下同)为1．0％CuO试样的热解动力学行为。应用Coats and Redfern方程得出2种试样的活化能。X射线衍射扫描电镜、能谱分析等方法分析了掺入CuO后CaCO3在600～1100℃的7个温度保温0．5h所得分解产物的组成及微观形貌。结果表明：CuO的加入能降低CaCO3的分解温度,并降低其活化能值,当CuO掺入量为1％时,CaCO3的起始分解温度和表观活化能比参比样分别下降了12℃和10kJ／mol。研究还表明：CuO与CaO反应形成了CaCu2O3和Ca2CuO3 2个中间化合物,该体系在1000～1050℃产生液相。     

ON THE STUDY OF TIME-VARYING TEMPERATURE DRYING—EFFECT ON DRYING KINETICS AND PRODUCT QUALITY

The ability of heat pump dryer to produce controlled transient drying conditions, in terms of temperature, humidity and air velocity, has given it an edge over other drying systems. Exploiting this characteristic, we studied and compared the effect of different temperature-time profiles on the quality of agricultural products in a tunnel heat pump dryer capable of providing up to 14.6 kW of cooling capacity. The product quality refers to the color change of the products. Samples of banana and guava were dried in batches in a two-stage heat pump dryer. The effects of the starting temperature of a selected profile and the cycle time on both drying kinetics and product quality were studied. It was observed that by employing a step change in drying air temperature with the appropriate starting temperature and cycle time, it was possible to reduce significantly the drying time to reach the desired moisture content with improved product color.     

COMBINED CONVECTIVE-MICROWAVE DRYING OF AGAR GELS: INFLUENCE OF MICROWAVE POWER ON DRYING KINETICS

ABSTRACT

The use of microwave energy in the drying of deformable material such as gel considerably reduces drying time and enables the control of retraction in the sample. A further advantage is that no hot spots are produced, allowing a dry product of superior quality to be obtained.The aim of this work has been to determine the kinetics of the convective-microwave drying process of agar gel plates. For this purpose, we developed a pilot closed loop, computer-controlled apparatus of convective-microwave drying, that enables the drying air conditions to be changed and the microwave power to be supplied over a wide value range. The equipment also records the sample surface temperature by means of an infrared thermometer. The drying curves obtained for plane geometry present four different drying phases: an initial phase where a rapid increase in the drying rate and in the surface temperature can be observed, as well as a constant rate phase that ends in the so-called convective critical moisture content, a first falling rate phase that concludes in the microwave critical moisture point, and finally a second falling rate phase. Combined convective-microwave drying enables a considerable reduction in drying time compared to convective drying, the time required being inversely proportional to the microwave power supplied. The empirical equation that best represents the kinetics is of the Page type. The absorbed volumetric power in terms of the moisture content was experimentally estimated, with the experimental data fitting an empirical equation.     

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.     

COMBINED CONVECTIVE-MICROWAVE DRYING OF AGAR GELS: INFLUENCE OF MICROWAVE POWER ON DRYING KINETICS

The use of microwave energy in the drying of deformable material such as gel considerably reduces drying time and enables the control of retraction in the sample. A further advantage is that no hot spots are produced, allowing a dry product of superior quality to be obtained.The aim of this work has been to determine the kinetics of the convective-microwave drying process of agar gel plates. For this purpose, we developed a pilot closed loop, computer-controlled apparatus of convective-microwave drying, that enables the drying air conditions to be changed and the microwave power to be supplied over a wide value range. The equipment also records the sample surface temperature by means of an infrared thermometer. The drying curves obtained for plane geometry present four different drying phases: an initial phase where a rapid increase in the drying rate and in the surface temperature can be observed, as well as a constant rate phase that ends in the so-called convective critical moisture content, a first falling rate phase that concludes in the microwave critical moisture point, and finally a second falling rate phase. Combined convective-microwave drying enables a considerable reduction in drying time compared to convective drying, the time required being inversely proportional to the microwave power supplied. The empirical equation that best represents the kinetics is of the Page type. The absorbed volumetric power in terms of the moisture content was experimentally estimated, with the experimental data fitting an empirical equation.     

CONVECTIVE DRYING OF BANANA,GUAVA AND POTATO PIECES : EFFECT OF CYCLICAL VARIATIONS OF AIR TEMPERATURE ON DRYING KINETICS AND COLOR CHANGE

ABSTRACT

Pieces of banana, guava and potato were dried in a two-stage heat pump dryer capable of precise control of air humidity with predetermined cyclic variations of air temperature entering the drying chamber. The air temperature variations tested were : a cosine, a reversed cosine and three different square wave profiles with peak-to-valley variations from 20^°C to 40^°C. The cycle time was about 60 minutes with drying time of approximately 300 minutes. The drying samples were placed on trays in a thin layer. With appropriate choice of temperature-time variation, it is possible to reduce the overall color change while maintaining high drying rates.