Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes

Moisture sorption isotherms of grapes, apricots, apples and potatoes were determined at 30°C, 45°C, and 60°C using the standard, static-gravimetric method. Six two-parameter and five three-parameter sorption models were tested to fit the experimental data. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. The Halsey equation gave the best fit to the experimental sorption data for all materials tested over the range of temperatures and water activities investigated. The GAB model gave also the closest fit to the sorption data for potatoes and grapes. The agreement between experimental and predicted values of these models was found to be satisfactory. The isosteric heat of desorption and adsorption of water determined from the equilibrium data using the Clausius-Clapeyron equation.     

Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-stored Intermediate-moisture Sun-dried Figs

ABSTRACT: Pectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially (25–30%), but this did not prevent the softening over 3 mo of cold storage. Also, heating did not reduce the microbial load of figs significantly and increased their browning. In contrast, rehydration of figs 1st in 2.5% H₂O₂ at 80°C for 8 min and then in water at 80°C for 8 min reduced the microbial load of IM figs significantly, turned their brown color to yellow-light brown, and maintained their desired textural properties. The residual H₂O₂ in IM figs decomposed in 3 or 1.5 wk by the in situ catalase or by application of the iron (II) sulfate-ascorbic acid residue elimination method, respectively. Hot rehydration did not affect the antioxidant activity of IM figs, but treatment of figs with H₂O₂ increased their antioxidant activity slightly. These results indicate that the hot rehydration of figs in the presence of H₂O₂ and cold storage may be applied to obtain safe and SO₂-free light-colored IM fig products.     

Investigation of a novel & integrated simulation model for hydrogen production from lignocellulosic biomass

Process simulation and modeling works are very important to determine novel design and operation conditions. In this study; hydrogen production from synthesis gas obtained by gasification of lignocellulosic biomass is investigated. The main motivation of this work is to understand how biomass is converted to hydrogen rich synthesis gas and its environmentally friendly impact. Hydrogen market development in several energy production units such as fuel cells is another motivation to realize these kinds of activities. The initial results can help to contribute to the literature and widen our experience on utilization of the CO₂ neutral biomass sources and gasification technology which can develop the design of hydrogen production processes. The raw syngas is obtained via staged gasification of biomass, using bubbling fluidized bed technology with secondary agents; then it is cleaned, its hydrocarbon content is reformed, CO content is shifted (WGS) and finally H₂ content is separated by the PSA (Pressure Swing Adsorption) unit. According to the preliminary results of the ASPEN HYSYS conceptual process simulation model; the composition of hydrogen rich gas (0.62% H₂O, 38.83% H₂, 1.65% CO, 26.13% CO₂, 0.08% CH₄, and 32.69% N₂) has been determined. The first simulation results show that the hydrogen purity of the product gas after PSA unit is 99.999% approximately. The mass lower heating value (LHV_mass) of the product gas before PSA unit is expected to be about 4500 kJ/kg and the overall fuel processor efficiency has been calculated as ～93%.     

Recommendations for ammonia borane composite pellets as a hydrogen storage medium

The perspective of this study describes a new concept for ammonia borane (NH₃BH₃, AB) in the form of pellet composited with CoB catalyst to use as a hydrogen storage medium. For the purpose of this, hydrogen storage capacity and physical-chemical properties of composite pellet are examined and tested to investigate effects of specified environmental conditions by exposing pellets in temperature from 22 °C to 80 °C in a long period of time (1 day–4 months). A statistical strategy is provided to detail the investigation for significant differences between holding conditions and their interactions. These results suggest that the changing in holding time is more important than the temperature. The general point of view, there is no change in hydrogen storage properties when the composite pellets held at low temperature about 22 °C for 3 months, and the same trend is also preserved when the composites are kept at the higher temperature for a week. It is concluded that the composite pellets shown performance at hydrogen storage with easy handling and controlled hydrogen generation for on-board energy applications.     

Recent progress in food processing applications of air impingement technology: A review

Air impingement method has been widely used in a variety of industrial applications, such as textile and paper drying, turbine cooling, and glass quenching, because it is an efficient technology with high heat and mass transfer rates. This technology has received increasing interest in the field of food processing over the last two decades, such as drying, baking, blanching, freezing, and thawing. In a food processing equipment using air impingement, jets of high-velocity air (with speeds of 10–50 m/s) are directed at a food product. The performance of the system is influenced by several critical elements, including jet velocity, nozzle array diameter and layout, jet distance, and boundary layer characteristics. The use of computational fluid dynamics, an emerging tool, has been shown to be valuable in the analysis of fluid flow and heat and mass transfer in jet impingement systems. The physical properties of impinging jets, such as turbulent mixing in the free jet zone, stagnation, boundary layer formation, recirculation, and their interactions with food products in terms of heat and mass transfer, have been discussed in this article. The benefits and disadvantages of air jet impingement technology in different food processing applications together with potential trends for improving impingement technology performance were identified and discussed. This review not only contributes to a better understanding of the research status of impingement technology on food processing but also triggers new research opportunities in this field in order to provide more healthy and nutritious food in a more sustainable way to the world's growing population.