Simultaneous Heat and Mass Transfer in Shrinkable Apple Slab During Drying

The goal of the study was to determine the influence of drying shrinkage on the kinetics of convection apple slab drying. The arbitrary Lagrange-Eulerian (ALE) method was used to enter a problem with moving boundaries. It was found that drying shrinkage had a major influence on the both simulated temperature and water content in the material. The lower the moisture content in particles during drying, the more pronounced the effect of shrinkage on simulation of heat and mass transfer. It was found that application of the arbitrary Lagrange-Eulerian method for shrinkage modeling leads to a relatively simple mathematical model of the drying kinetics of shrinkable materials.     

Influence of Variety,Moisture Content,Kernel Size and Applied Current Frequency on the Electric Properties of Wheat Grain

The work aimed at determination of electric properties of wheat grain in dependence on its variety, moisture, geometrical features of kernels and applied current frequency. Wheat grain of 4 Polish winter varieties: Korweta, Juma, Mikon and Kobra from harvest 2001 were used as the material for study. Grain was sized into 3 fractions: (1) > 2,8mm, (2) 2,5–2,8mm, and (3) 2,2–2,5mm. Basic geometrical features were determined for not sorted grain (control sample) and its three fractions by the use of digital image analysis. Electric properties of grain (at 11% and 15% moisture content) have been performed with the Hewlett Packard 4263B meter. Measurements of impedance, resistance, admittance, conductance, as well as equivalent parallel capacitance and equivalent series capacitance were made. Obtained results were subjected to statistical analysis with the use of Statistica? programme. Changes in electric properties of grain significantly depended on all of studied factors. Most of all significant correlations appeared between geometrical features and studied electric properties of grain of 15% moisture. Statistical analysis of the results proved significant linear correlations between electric properties of kernels and their length, perimeter and circularity coefficient R_C2 at higher measurement frequencies.     

Biofilm formation by lactobacilli and resistance to stress treatments

We investigated biofilm formation by six lactobacilli isolates and tested the resistance of biofilm and planktonic Lactobacillus plantarum B1 and Lactobacillus paracasei W1 to ethanol (ET) and acetic acid (AA). The viability of both isolates was considerably affected by ET, with a higher reduction observed in the planktonic cells, whereas AA was harmful only to L. paracasei W1. Cells that had intact (Syto^® 9⁺PI⁻) and compromised (Syto^® 9⁻PI⁺) membranes, and adopted intermediate states with different concentrations of the probes, i.e., Syto^® 9⁺PI⁺ and Syto^® 9⁻PI⁻, were identified following flow cytometry. We linked Syto^® 9⁺PI⁺ to the planktonic cells and clarified on Syto^® 9⁻PI⁻ cells, which after being sorted could regain growth better in biofilm cells. Based on confocal laser scanning microscopy, numerous cells had damaged membranes in the ET-treated biofilm, while half the cells in the AA-treated biofilm maintained their membrane integrity.     

Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing

The effect of high hydrostatic pressure (HHP) (450–550–650 MPa/5–10–15 min) on the carotenoid profile of purées obtained from commercial tomato varieties (Maliniak, Cerise, Black Prince and Lima) was investigated. The carotenoids profile was analysed using high performance liquid chromatography (HPLC-DAD). Photochemiluminescence (PCL_ACL), ferric-reducing antioxidant power (FRAP) and cyclic voltammetry (CV) assays were used to determine the antioxidant capacity of the lipophilic extracts. The results demonstrated that at certain processing conditions, HHP distinctly enhanced antioxidant capacity of the studied material. A significant reduction in lycopene and β-Carotene concentration was observed for all the HHP-treated purées. In contrast, lutein found in the purée extracts of Cerise and Black Prince tomatoes was slightly affected at 550 MPa/5 min and 650 MPa/5 min. Among all the carotenoids studied, lutein strongly and significantly affected PCL_ACL and CV parameters. In contrast, lycopene had a negligible effect on the examined parameters.     

Simultaneous Heat and Mass Transfer in Shrinkable Apple Slab During Drying

The goal of the study was to determine the influence of drying shrinkage on the kinetics of convection apple slab drying. The arbitrary Lagrange-Eulerian (ALE) method was used to enter a problem with moving boundaries. It was found that drying shrinkage had a major influence on the both simulated temperature and water content in the material. The lower the moisture content in particles during drying, the more pronounced the effect of shrinkage on simulation of heat and mass transfer. It was found that application of the arbitrary Lagrange-Eulerian method for shrinkage modeling leads to a relatively simple mathematical model of the drying kinetics of shrinkable materials.     

Heat and mass transfer during drying of a bed of shrinking particles – Simulation for carrot cubes dried in a spout-fluidized-bed drier

The purpose of the present study was to develop a model to describe the heat and mass transfer during the drying of carrot cubes in a spout-fluidized-bed drier. The model took into account the non-homogeneous shrinkage of the material. The Arbitrary Lagrange–Eulerian (ALE) formulation was applied to enter the problem with moving boundaries. Three phases of drying were distinguished according to the behavior of changes in percent local error of estimation: an initial phase of warming up the material – characterized by a low level of error of moisture content prediction, a second phase – characterized by an increase in the error of moisture content prediction and a phase of decreasing error. A simple test of the sensitivity of the model to the changes in heat transfer coefficient was performed in order to improve the ability of the model to predict the changes in moisture content and temperature of dried carrots. The predicted changes in both the moisture content and the temperature of carrot cubes during drying in a spout-fluidized-bed drier indicate that the model can be successfully applied to describe moisture content, temperature and deformation of dried particles in cases when the very high accuracy of moisture content and temperature prediction is not a crucial element of investigation of the drying process.     

Approach to calculation time-dependent moisture diffusivity for thin layered biological materials

A method is presented to determine the effective diffusivity from experimental drying kinetics as a time-dependent parameter. The method combines an analytical solution of Fick's equation in which the Fourier number is approximated using the empirical coefficients a and b with a semi-theoretical equation derived for quasi-stationary conditions. The resulting equation has been applied to calculate the effective diffusivity from literature data on the drying of tobacco lamina and sliced celery. The applicability of the method was confirmed by good agreement of calculated and experimental data. It was found that the effective diffusivity for tobacco lamina rises sharply from practically zero at the beginning of drying to a maximum of 9·10^{− 10} m²/s at 89 s, and then gradually decays with time of drying. The same trend was found for sliced celery, but the maximum of the effective diffusivity (1.6·10^{− 7} m²/min) was attained at 56 s. The exact definition of the effective diffusivity vs. drying time identifies two phases of drying: the first phase was characterized by the rising intensity of drying with the maximum at the end of this phase, followed by the phase of slow decrease in the intensity of moisture removal. The rising intensity of drying observed during the initial phase of the process can be explained by warming up of the dried material during the initial phase of drying.     

Turkey breast roasting – Process optimization

The objective of the present study was to perform experimental and theoretical analyses of the process of roasting turkey breast slices in a steam-convection oven with a view to determining the optimal values of temperature and steam saturation during roasting, under the assumption of a constant slice thickness. The roasting process was conducted at air temperature of 160 °C, 180 °C, 200 °C and 220 °C and steam saturation of 0%, 20%, 50%, 70% and 90%. Two qualitative criteria based on eating quality and nutritive value have been applied in process optimization. Those criteria proved to be mutually opposing. As regards eating quality, the best product was that roasted at a temperature of 160 °C without the application of steam in the oven. The same product was characterized by the lowest nutritive value. Nevertheless, it should be noted that the protein content of turkey meat, largely responsible for its nutritive value, is related to changes in protein concentrations in samples resulting from weight loss during cooking. The highest nutritive value was noted in respect of the product roasted at a temperature of 200 °C with 20% steam saturation. Both optimal products were microbiologically safe.