Drying Kinetics and Color Retention of Dehydrated Rosehips

Abstract

Freshly harvested rosehips (Rosa canina L.) were dehydrated in a parallel flow type air dryer at six air temperatures (30, 40, 50, 60, and 70°C) at air velocities of 0.5, 1.0, and 1.5 m/s. Drying air temperature and velocity significantly influenced drying time and energy requirement. Minimum and maximum energy requirement for drying of rosehips were determined as 6.69 kWh/kg for 70°C at 0.5 m/s, and 42.46 kWh/kg for 50°C, 1.5 m/s. In order to reduce drying energy consumption, it is recommended that the drying air velocity must not be more than 0.5 m/s and drying air temperature should be 70°C. In addition, the influence of drying air temperature and air velocity on the color of dried rosehip has been studied. Hunter L, a, b values were used to evaluate changes in the total color difference (ΔE) on dried rosehips. 70°C drying air temperature and 1 m/s air velocity were found to yield better quality product.     

DRYING OF CARROTS IN A FLUIDIZED BED. I. EFFECTS OF DRYING CONDITIONS AND MODELLING

Drying curves were determined in a mechanically agitated fluidized bed dryer, at temperatures between 70°C and 160°C, air velocities between 1.1 m/s and 2.2 m/s and stirring rates between 30 rpm and 70 rpm for batch drying of 3 kg lots of carrot slices, measuring the moisture content and shrinking of the particles in time. This was complemented by a study of the rate and degree of swelling of dried carrot particles in water between 20 and 75°C. Drying kinetics were modeled by Fick's second law, for which an optimal agreement with the experimental data was obtained when the effective diffusivity (D_e) was determined by a correlation based on the air velocity (v), the air temperature (T) and the dimensional moisture content of the carrot particles (X/X_o). Loss of carotenes is minimized when dehydration is carried out at about 130°C with a drying time below 12 min.     

Drying Characteristics of Purslane (Portulaca oleraceae L.)

Thin layer drying rates of purslane were determined experimentally as a function of temperature with air velocity kept constant at 1.1 m/s and relative humidity below 5%. Thin layer drying data were obtained for purslane at four drying air temperatures (35, 70, 95, and 120°C). Five thin layer-drying models (Henderson and Pabis, exponential, Page, two-term exponential, and Thompson models) were fitted to the drying data. The color of purslane was determined after drying using a spectro-colorimeter (Hunter Lab) in terms of Hunter L, a, and b values. The Page model was found to be most suitable in describing the drying characteristics of purslane. New parameters developed for the model resulted in a good fit at different temperatures. Color measurement indicated that greenness decreased with an increase in drying air temperature. Typical drying times were 88.41, 138.53, 416.38, and 1371.85 min at 120, 95, 70, and 35°C, respectively.     

Drying Characteristics of Barley Grain Dried in a Spouted-Bed and Combined IR-Convection Dryers

A study was performed to determine the drying characteristics and quality of barley grain dried in a laboratory scale spouted-bed dryer at 30, 35, 40, and 45°C and an inlet air velocity of 23 m/s^-1, and in an IR-convection dryer under an infrared radiation intensity of 0.048, 0.061, 0.073, and 0.107 W cm^-2 at an air velocity of 0.5 m/s^-1. The results show that the first, relatively short, phase of a sharp decrease in the drying rate was followed by the phase of a slow decrease. The time of barley drying depended on temperature of inlet air in a spouted-bed dryer and on radiation intensities in an IR-convection dryer. Barley drying at 45°C in a spouted-bed dryer was accompanied by the lowest total energy consumption. The average specific energy consumption was lower and the average efficiency of drying was higher for drying in a spouted-bed dryer. The effective diffusivities were in the range 2.20-4.52 × 10^-11 m² s^-1 and 3.04-4.79 × 10^-11 m²/s^-1 for barley dried in a spouted-bed and in an IR-convection dryer, respectively. There were no significant differences in kernel germination energy and capacity between the two drying methods tested.     

DRYING KINETICS AND CHARACTERISTIC DRYING CURVE OF LIGHTLY SALTED SARDINE (SARDINELLA AURITA)

Drying of lightly salted sardine (Sardinella aurita) was accomplished using three air temperatures (35°C, 40°C, 50°C) and three air velocities (0.5 m/s, 1.5 m/s, 2 m/s); the effects of drying conditions on drying kinetics were studied. As for all biological products, air temperature is the main factor influencing the drying kinetics. However, over a given temperature which seems to correspond to protein modification (50°C), and at a high air flow rate (2 m/s and 2.5 m/s) a crust formation on the surface of the fish, due to the combined effect of heat and salt was observed. This phenomenon inhibited the drying rate. From the drying curves, two falling rate periods were observed. The dimensionless drying rate versus a dimensionless moisture content data were regressed by the Marquardt Levenberg non-linear optimization method to obtain an empirical equation describing the salted sardine characteristic drying curve.     

Influence of Temperature and Air Velocity on Drying Time and Quality Parameters of Pistachio (Pistacia vera L.)

Drying is one of the important steps in pistachio processing. In this step kernel moisture content is decreased from 50 to less than 5% (d.b.) which will result in suitable condition for storage. Study of effective parameters in pistachio drying is important since these parameters influence drying time and kernel quality. In this research, a mono layer of pistachios was dried at three different temperatures (60, 75, and 90°C), and three levels of drying air velocity (1.5, 2, and 2.5 m/s). Changes of drying time, protein, fat and peroxide value were investigated for two common Iranian pistachio varieties Kalehghouchi and Fandoghi. Sensory tests were also used to check flavor of pistachios dried at the three temperature levels (60, 75, and 90°C). Statistical analysis of the data indicated that increasing the temperature to 90°C reduced drying time down by about 37% and caused a change in pistachio flavour. Taste tests indicated a consumer preference for pistachios dried at 75°C. If the air velocity is increased from 1.5 to 2.5 m/s, drying time reduces about 10 percent. Changes in temperature and air velocity have no significant effects on protein and fat content of pistachios, but if temperature reaches 90°C, peroxide value will increase to 0.55 meq/kg, which is still within the permissible limit for processed pistachios.     

PERFORMANCE STUDY OF A RE-CIRCULATING CABINET DRYER USING A HOUSEHOLD DEHUMIDIFIER

The performance and operating characteristics of a low temperature re-circulating cabinet dryer using a dehumidifier loop were studied using alfalfa. Chopped alfalfa, initially at 70% moisture content, was dried to 10% moisture content in the dryer. Two dryer setups were used. The dryers in each case had a partitioned cabinet with trays of material on one side and a stack of one or two small household dehumidifiers on the other side. Air was re-circulated through the material from bottom to the top and back through the dehumidifiers. Two drying configurations were tested. In one, the material was left on the trays until drying was complete (batch or fixed tray drying). In the other configuration, the trays were moved from top to bottom, introducing a new tray at the top while removing an old tray from bottom. Drying air temperature ranged from 25 to 45°C. The average air velocity through the material was 0.38 m/s. Alfalfa chops dried in 5 h in the fixed tray drying and in 4 h in the moving tray drying. The specific moisture extraction rate ranged from 0.35 to 1.02 kg/kWh for batch drying and stayed at an average value of 0.50 kg/kWh for continuous/moving tray drying.     

Comparison of Drying Kinetics of Paddy Using a Pneumatic Conveying Dryer with and without a Cyclone

The objective of the present work is to find the possibility of reducing the high initial moisture content of wet paddy using a small-scale, low-cost pneumatic conveying dryer that can be provided for each farming household. The dryer without a cyclone equipped at the exit of the dryer is studied and the data obtained from this system is compared with those obtained previously from the dryer with a cyclone. Parametric effects of the following variables are examined: velocity of drying air from 20 to 30 m/s, feed rate of rough rice from 150 to 350 kg/h, and drying air temperature from 35 to 70°C. From the experimental results it is found that the drying process with and without a cyclone are able to lead to very rapid drying without any grain quality problems such as cracks in the rice kernel. For the same experimental conditions, the cyclone-equipped dryer gives around 1% higher decrease of moisture content, 2°C higher average surface temperature of paddy, 3-4% higher average percentage of head rice yield, and 2 kg/h higher average evaporation rate. However, the energy consumption per evaporated mass of water is 20-30% lower than the non-cyclone-equipped dryer.     

Optimizing Drying Conditions for Microwave-Vacuum (MIVAC®) Drying of Russet Potatoes (Solanum tuberosum)

MIVAC® combines microwave heating with vacuum drying. Microwave power is modulated based upon product temperature and can limit overheating compared to other microwave-vacuum methods. Blanched potatoes were dried at 50, 60, and 70°C for 0 to 150 min. Potatoes dried at 70°C had a lower moisture content in less time compared to potatoes dried at 50 and 60°C, but the color of the dehydrated potatoes was affected due to overheating. Drying at 60°C for 150 min resulted in dried potatoes with acceptable color. Drying at 50°C resulted in dehydrated potatoes of acceptable color; however, it required more time.     

Quality of Infrared Dried Apple Slices

The aim of this work was to compare quality of apple slices dried by near infrared heating and convection in such parameters in which final material temperature in both methods was similar. The infrared drying was done at the distance between the emitters (with total power of 7.875 kW/m²) and heated surface equal to 10, 20, and 30 cm. Flow of ambient air was set at 0.5, 1.0, and 1.5 m/s. Convective drying was done in the same dryer using hot air at 65 and 75°C flowing with velocity 1.5 m/s. Quality attributes measured in this work included: color, kinetics of water adsorption, mechanical properties, and microstructure. It was stated that the changes in chromaticity coefficients are not dependent on the mode of heat supply, but are related to the final temperature of the dried material. Luminance of dried apple slices was affected by temperature as well. Final material temperature, not the way heat is supplied, could be responsible for the differences in the ability of dry apple slices to adsorb water. The similar correlation was stated for mechanical properties: slope of initial part of the deformation curve (crispness), breaking force (hardness or crispness), and work of breaking were all related to the final material temperature. Microstructure of convective and infrared dried apple were different but it seems that the drying rate can be responsible for observed differences.     

DRYING CHARACTERISTICS OF RED CHILLI

Red chilli is widely consumed as a food additive throughout the world. It is blanched/treated to minimize quality loss during processing. This paper reports on various pre-treatments applied before drying and their influence on drying kinetics as well as product quality. Inactivation of peroxidase enzyme was achieved by blanching chillies at 90°C for 3 min in hot water. The physical appearance of the dried product was found to be the best when the blanched samples were soaked in gum acacia solution (0.2% m/v) for 15 min at room temperature. The pre-treated chillies were dried in a tray dryer at selected temperatures (55, 60, 65 and 70°C). Results indicated that drying took place in the falling rate period; the drying kinetics were adequately described by the Page's model. The activation energy for drying was determined to be 41.95 and 41.06 kJ/mol respectively, for blanched and gum-treated chillies. Total pigment content decreased while non-enzymatic browning increased with increase in drying air temperature.     

Characteristics of Chard Leaves during Microwave, Convective, and Combined Microwave-Convective Drying

Chard leaves (Beta vulgaris L. var. cicla), which weighs 25 g with a moisture of 9.35 (db), were dried using three different drying methods, microwave, convective, and combined microwave-convective. Drying continued until leaf moisture fell down to 0.1 (db). Drying periods lasted 5-9.5, 22-195, and 1.5-7.5 min for microwave, convective, and combined microwave-convective drying, respectively, depending on the drying level. In this study, measured values were compared with predicted values obtained from Page's semi-empirical equation. Optimum drying period, color, and energy consumption were obtained for combined microwave and convective drying. The optimum combination level was 500 W microwave applications at 75°C.     

MOBILE FLUIDIZED BED PADDY DRYER

The objectives of this research are to design, construct and test a mobile fluidized bed paddy dryer with a drying capacity of 2.5-4.0 t/h. Suitable drying conditions are recommended as follows : drying capacity 3.8 t/h, bed velocity 2.8 m/s, average drying air temperature 144 °C, bed height 13.5 cm, fraction of air recycled 0.8. Residence time of paddy was approximately 1.3 minutes. Test results showed that moisture content of paddy was reduced from 32.6 % dry-basis to 25.8 % dry-basis. Consumption of electrical power and diesel fuel was 12.9 kW and 21.71 1/h respectively. Primary energy consumption was 910.9 MJ/h. The dryer could evaporate water 218.8 kg/h. Specific primary energy consumption was 4.2 MJ/kg-water evaporated. Cost of paddy drying was 1.48 baht/kg-water evaporated of which 0.53 was fixed cost and 0.95 was energy cost (US$1 =34baht).     

From Laboratory Experiments to Design of a Conveyor-Belt Dryer via Mathematical Modeling

A conveyor-belt dryer for picrite has been modeled mathematically in this work. The necessary parameters for the system of equations were obtained from regression analysis of thin-layer drying data. The convective drying experiments were carried out at temperatures of 40, 60, 80, and 100°C and air velocities of 0.5 and 1.5 m/sec. To analyze the drying behavior, the drying curves were fitted to different semi-theoretical drying kinetics models such as those of Lewis, Page, Henderson and Pabis, Wang and Singh, and the decay models. The decay function (for second order reactions) gives better results and describes the thin layer drying curves quite well. The effective diffusivity was also determined from the integrated Fick's second law equation and correlated with temperature using an Arrhenius-type model. External heat and mass transfer coefficients were refitted to the empirical correlation using dimensionless numbers (J_h, J_D = m · Reⁿ) and their new coefficients were optimized as a function of temperature. The internal mass transfer coefficient was also correlated as a function of moisture content, air temperature, and velocity.     

Evaluation of Mass Transfer Resistances from Drying Experiments

A new approach to experimental evaluation of mass transfer resistances from drying experiments is proposed. A composite model of ginseng root mass transfer, based on one-dimensional treatment of diffusive and convective resistances as additive components of radial mass transfer, was developed. Mass transfer resistance was evaluated from a linear relationship between measured flux and thermodynamic driving force. Partitioning of mass transfer resistance into diffusive (core and skin) and convective (air boundary layer) resistances was done by modification of boundary conditions: (a) high (3 m/s) and low (1 m/s) air velocity; (b) skin removal. Total radial mass transfer resistance was evaluated as (146 ± 6) ∗ 10⁶ s/m at 38°C, significantly decreasing to (48 ± 1.5) ∗ 10⁶ s/m at 50°C. Boundary resistance was evaluated as (54 ± 5) ∗ 10⁶ s/m at 38°C and (26 ± 3) ∗ 10⁶ s/m at 50°C in the entire range of moisture contents. Core and skin resistances were both moisture dependent: core resistance increased from initial value of (6 ± 1) ∗ 10⁶ s/m to (61 ± 6) ∗ 10⁶ s/m toward the end of drying, whereas skin resistance decreased from initial value of (92 ± 5) ∗ 10⁶ s/m to (25 ± 5) ∗ 10⁶ s/m at the endpoint of drying. However, the sum of core and skin resistances, which represents composite diffusive resistance of intact ginseng root, was constant and independent of moisture content: (91 ± 4.6) ∗ 10⁶ s/m at 38°C and (22 ± 1.6) ∗ 10⁶ s/m at 50°C. The relationship between mass transfer resistance R and drying rate factor k = 1/RC was used for verification of the composite model.     

Evaluation of Thin-Layer Models for Mushroom (Agaricus bisporus) Drying

In the present research, seven well-known mathematical thin-layer drying models were fitted to mushroom (Agaricus bisporus) drying experimental data, implementing nonlinear regression analysis techniques. The experiments were conducted in two laboratory-scale dryers. A range of temperatures 50-65°C and air velocities 1.0-5.0 m/s were tested. The statistical analysis concluded that the best model in terms of fitting performance was the logarithmic model. Correlations expressing this model parameter dependence with the drying air coefficients are also reported.     

A Small-Scale Pneumatic Conveying Dryer of Rough Rice

This article studies the possibility of reducing the high initial moisture content of wet rough rice using a small-scale low-cost pneumatic conveying dryer as a first stage dryer. The parameters investigated are final moisture content, surface temperature of rough rice, head rice yield, drying rate, power consumption per unit mass of evaporated water, and physical characteristics of rice. Parametric effects of the following variables are examined: velocity of drying air from 20 to 30 m/s, feed rate of rough rice from 150 to 350 kg/h, initial moisture content from 22 to 26% (wet basis), and drying air temperature from 35 to 70°C. From the experimental results, it is found that this drying method can be used for fresh rough rice with an initial moisture content of over 24% (wet basis). The drying process is able to lead to very rapid drying without any grain quality problems such as cracks in the rice kernel. The moisture content can be reduced to approximately 18% (wet basis) or about 5-6% of the initial moisture content within 3-4 s. The optimal drying air temperature is in the range of 50 to 60°C. A comparison of pneumatic conveying drying data obtained from the present study with fluidized bed drying data reported in the open literature is also discussed.     

Optimization of Kiln Drying for Softwood through Simulation of Wood Stack Drying, Energy Use, and Wood Color Change

An integrated modeling system was developed to simulate the drying processing, energy use, and wood color change in kiln drying of softwood timber. The model has been applied for a temperature range from 50 to 70°C and an airspeed from 3 to 9 m/s. The model is based on theoretical analysis and contains components such as kiln configuration and practical operations. From the model simulation, optimized drying schedules for minimizing color change and energy use are recommended with dry bulb temperature of 60 to 70°C and wet bulb depression of 15 to 20°C.     

A Vacuum Drying System for Green Hardwood Parts

A vacuum drying system was designed and fabricated and that system was used to dry green rough hardwood dimension. The red oak samples, 76.2 (long) × 7.62 (wide) × 2.54 (thick) cm, were dried from green moisture content (MC) to 7% MC in this system. They were dried at a pressure of 12 mm Hg and temperatures ranging from 30 to 50°C within 25 to 70 h. Drying quality tested included warp, internal checking, and surface checking. Moisture gradients along the length and thickness were measured. The standard prong test was used to assess the drying stresses. Vacuum drying was fast and the drying rate increased as the temperature increased. It was found that the general drying quality was good with no color change. Drying stresses including longitudinal and transverse stresses were small. There were no internal checks.