EFFECT OF DRYING METHOD ON SHRINKAGE AND POROSITY

The effect of drying method on bulk density, particle density, specific volume and porosity of banana, apple, carrot and potato at various moisture contents was investigated, using a large set of experimental measurements. Samples were dehydrated with five different drying methods: conventional, vacuum, microwave, freeze and osmotic drying. A simple mathematical model was used In order to correlate the above properties with the material moisture content. Four parameters with physical meaning were incorporated in the model: the enclosed water density p_w, the dry solid density p_s, the dry solid bulk density p_bo and the volume shrinkage coefficient β'. The effect of drying method on the examined properties was taken into account through its effect on the corresponding parameters. Only, dry solid bulk density was dependent on both material and drying method. Freeze dried materials developed the highest porosity, whereas the lowest one was obtained using conventional air drying.     

KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES

Abstract

The effect of drying conditions on color changes of apple, banana, carrot and potato during conventional and vacuum drying was investigated. The Hunder color scale parameters redness, yellowness and lightness were used to estimate color changes during vacuum and conventional drying at 50, 70 and 90°C. Air humidity during conventional drying was regulated at 15, 30 and 40%. Air temperature and humidity affected redness and yellowness, but not lightness. A first order kinetic model was fitted to experimental data adequately for both redness and yellowness. The rate of color deterioration was found to increase as temperature increased and air humidity decreased, for both drying methods and all the examined materials.     

KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES

The effect of drying conditions on color changes of apple, banana, carrot and potato during conventional and vacuum drying was investigated. The Hunder color scale parameters redness, yellowness and lightness were used to estimate color changes during vacuum and conventional drying at 50, 70 and 90°C. Air humidity during conventional drying was regulated at 15, 30 and 40%. Air temperature and humidity affected redness and yellowness, but not lightness. A first order kinetic model was fitted to experimental data adequately for both redness and yellowness. The rate of color deterioration was found to increase as temperature increased and air humidity decreased, for both drying methods and all the examined materials.     

ON THE DRYING MECHANISM OF SHRINKAGE MATERIALS

ABSTRACT

Effects of moisture content on Liquid transport properties (Permeability and suction pressure) and mechanical properties (Young's modulus, yield stress and tensile strength) of drying shrinkage materials (Kibnshi, IIaido and mixed clay) were measured and a strong dependence was found. When glass beads are added to the Kibushi, permeability increase and Young's modulus and yield stress decrease in spite of the same suction pressure and tensile strength. Changes in local moisture content and stress during drying was calculated by using finite-element method, taking into account the stress gradient in addition to the pressure gradient due to osmotic suction.     

EFFECT OF OSMOTIC DEHYDRATION ON COLOR AND SORPTION CHARACTERISTICS OF APPLE AND BANANA

ABSTRACT

Color and sorption characteristics of osmotically treated and air dried apple and banana were studied during air drying at 70^°C. The color parameters: Lightness (L), Redness (a) and Yellowness (b) were studied, using a Hunter Lab chromatometer. A first order kinetic model was fitted to the experimental data adequately for color parameters, while sorption data for treated and air dried products were fitted to the GAB model. Untreated fruits showed an extensive browning which was monitored by a significant drop of the lightness (L) and an increase of redness (a) and yellowness (b). Osmotically pretreated samples did not brown as much as the untreated samples and the lightness L decreased only slightly while a, b increased slightly. Osmotic pretreatment resulted in a shift in sorption isotherm for both fruits. Osmotic dehydration prevented color damages and decreased the sorption capacity of dehydrated products.     

EFFECT OF OSMOTIC DEHYDRATION ON COLOR AND SORPTION CHARACTERISTICS OF APPLE AND BANANA

Color and sorption characteristics of osmotically treated and air dried apple and banana were studied during air drying at 70^°C. The color parameters: Lightness (L), Redness (a) and Yellowness (b) were studied, using a Hunter Lab chromatometer. A first order kinetic model was fitted to the experimental data adequately for color parameters, while sorption data for treated and air dried products were fitted to the GAB model. Untreated fruits showed an extensive browning which was monitored by a significant drop of the lightness (L) and an increase of redness (a) and yellowness (b). Osmotically pretreated samples did not brown as much as the untreated samples and the lightness L decreased only slightly while a, b increased slightly. Osmotic pretreatment resulted in a shift in sorption isotherm for both fruits. Osmotic dehydration prevented color damages and decreased the sorption capacity of dehydrated products.     

EFFECT OF DRYING METHOD ON MESOPOROSITY OF RESORCINOL-FORMALDEHYDE DRYGEL AND CARBON GEL

Resorcinol-formaldehyde hydrogels were synthesized by sol-gel polycondensation of resorcinol with formaldehyde in a slightly basic aqueous solution. RF cryogels, RF xerogels, and RF xerogels (MW gels) were respectively prepared from RF hydrogels by freeze drying, hot air drying, and microwave drying. Carbon cryogels, carbon xerogels and carbon MW gels were subsequently obtained by pyrolyzing RF drygels in an inert atmosphere. Freeze drying and microwave drying were effective to prepare mesoporous RF drygels and carbon gels. RF cryogels and carbon cryogels showed high mesoporosity over wide ranges of the molar ratio of resorcinol to catalyst (R/C) and the ratio of resorcinol to water (R/W) used in sol-gel polycondensation. Although RF xerogels had a few mesopores, carbon xerogels had no mesopores. RF MW gels and carbon MW gels showed mesoporosity if appropriate values of R/C and R/W were selected.     

EFFECT OF OSMOTIC PRE-TREATMENT AND INFRARED RADIATION ON DRYING RATE AND COLOR CHANGES DURING DRYING OF POTATO AND PINEAPPLE

A combination of intermittent infrared and continuous convection heating was used to dry various osmotically pretreated sample of potato (in solutions of 10%, 20% and 30% NaCl) and pineapple (in solutions of 30%, 50%, 70% Brix). The effect of drying conditions on color changes of potato and pineapple was investigated. The Hunter color scale parameters (redness, yellowness and lightness) were measured to quantify the color changes. With appropriate choice of infrared intermittency as well as osmotic pretreatment, it is possible to reduce the overall color change while maintaining high drying rates. As expected, osmotic pretreatment resulted in a shift in the sorption isotherms for both products.     

EFFECT OF OSMOTIC PRE-TREATMENT AND INFRARED RADIATION ON DRYING RATE AND COLOR CHANGES DURING DRYING OF POTATO AND PINEAPPLE

A combination of intermittent infrared and continuous convection heating was used to dry various osmotically pretreated sample of potato (in solutions of 10%, 20% and 30% NaCl) and pineapple (in solutions of 30%, 50%, 70% Brix). The effect of drying conditions on color changes of potato and pineapple was investigated. The Hunter color scale parameters (redness, yellowness and lightness) were measured to quantify the color changes. With appropriate choice of infrared intermittency as well as osmotic pretreatment, it is possible to reduce the overall color change while maintaining high drying rates. As expected, osmotic pretreatment resulted in a shift in the sorption isotherms for both products.     

ESTIMATION OF THE EFFECT OF PRODUCT SHRINKAGE ON THE DRYING TIMES,HEAT INPUT AND CONDENSER LOAD OF THE PRIMARY AND SECONDARY DRYING STAGES OF THE LYOPHILIZATION PROCESS IN VIALS

ABSTRACT

The effects of cake shrinkage on the drying times and energy requirements of the primary and secondary drying stages of the freeze drying process involving the drying of a material in a vial, are estimated through the construction and solution of an extended unsteady state and spatially multidimensional model that accounts for the changes introduced by cake shrinkage on the internal and external mass and heat transfer mechanisms of the freeze drying