Influence of structure on freeze‐drying kinetics of instant coffee

2020 ◽  
Vol 92 (9) ◽  
pp. 1332-1332
Author(s):  
P. Levin ◽  
V. Meunier ◽  
S. Palzer ◽  
S. Heinrich
Keyword(s):  
Freeze Drying ◽  
Drying Kinetics ◽  
Instant Coffee ◽  
Kinetics Of

Freeze Drying Kinetics of Sucrose-NaCl-Protein Aqueous Mixtures

1998 ◽  
Vol 51 (3) ◽  
pp. 905-911 ◽  
Author(s):  
J. M. Saiter ◽  
N. Delahaye ◽  
A. Bardat ◽  
E. Chatenet
Keyword(s):  
Freeze Drying ◽  
Drying Kinetics ◽  
Aqueous Mixtures ◽  
Kinetics Of

scholarly journals Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices

Foods ◽  
2013 ◽  
Vol 2 (2) ◽  
pp. 170-182 ◽  
Author(s):  
Jamshid Rahimi ◽  
Ashutosh Singh ◽  
Peter Adewale ◽  
Akinbode Adedeji ◽  
Michael Ngadi ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Apple Slices ◽  
Kinetics Of

scholarly journals Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1265
Author(s):  
Andrzej Krzykowski ◽  
Dariusz Dziki ◽  
Stanisław Rudy ◽  
Urszula Gawlik-Dziki ◽  
Emilia Janiszewska-Turak ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Antioxidant Properties ◽  
Total Content ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Fragaria Vesca ◽  
Drying Temperature ◽  
Dried Fruits ◽  
Wild Strawberry ◽  
Kinetics Of

The aim of this study was to determine the effect of the temperature of convection and freeze–drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of convection drying was carried out at the temperatures of 25 °C, 40 °C, and 60 °C, whereas freeze–drying was carried out at the temperatures of 20 °C, 40 °C, and 60 °C of the heating shelves and at the pressure of 63 Pa in the lyophilizer chamber. The drying kinetics were best described by the Midilli model for both drying methods. An increase of the drying temperature to 60 °C, for both convection drying and freeze–drying, resulted in a decrease of the total content of phenolic compounds and of the antioxidant activity of the dried fruits. An increase in the temperature of convection drying reduced the lightness of the dried fruits. However, during freeze–drying, these features changed little despite the increase in the drying temperature. The dried fruits with the highest brightness were obtained at a freeze–drying temperature of 60 °C. The method of freeze–drying is proposed as the best because of the resulting color, L-ascorbic acid retention, and antioxidant properties of the dried fruits.

Drying kinetics of processed natural coffee with high moisture content

2017 ◽  
Vol 12 (3) ◽  
pp. 400 ◽  
Author(s):  
Valdiney Cambuy Siqueira ◽  
Flávio Meira Borém ◽  
Guilherme Euripedes Alves ◽  
Eder Pedroza Isquierdo ◽  
Afonso Celso Ferreira Pinto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Drying Kinetics ◽  
High Moisture Content ◽  
High Moisture ◽  
Kinetics Of

Objetivou-se, com o presente trabalho, propor um novo método de processamento e secagem, assim como avaliar o comportamento dos grãos submetidos a este processo, por meio da taxa de redução de água e do ajuste de diferentes modelos matemáticos aos dados experimentais da secagem. Os frutos colhidos no estágio maduro foram divididos em três lotes. O primeiro foi seco continuamente à temperatura de 40±1 °C. O segundo consiste na secagem do café natural até os teores de água de 0,56±0,02, 0,41±0,02, 0,28±0,02 e 0,20±0,02 decimal (base seca, b.s.), seguido de beneficiamento e secagem contínua nas temperaturas de 35±1 ºC e 40±1 ºC. O terceiro lote correspondeu à secagem contínua do café descascado e desmucilado na temperatura de 40±1 °C. Em todos os lotes, a secagem foi encerrada quando os grãos atingiram o teor de água de 0,12±0,05 (b.s.). Aos dados experimentais da secagem foram ajustados dez modelos matemáticos utilizados para representação da secagem dos produtos agrícolas. Além da representação da cinética de secagem foi avaliada a taxa de redução de água dos grãos. Conclui-se que a taxa de redução de água é maior para a temperatura de secagem de 40±1 °C, especialmente para maiores teores de água. O tempo total de secagem do café beneficiado com alto teor de água é expressivamente reduzido, quando comparado ao tempo de secagem completa do café natural. O modelo de Midilli descreve satisfatoriamente a cinética de secagem do café beneficiado.

Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single droplets and the properties of microencapsulated chia oil

2021 ◽  
Vol 383 ◽  
pp. 302-317
Author(s):  
M. Gabriela Bordón ◽  
Noelia P.X. Alasino ◽  
Vanina Martínez ◽  
Regina Gauna Peter ◽  
Ramiro Iturralde ◽  
...  
Keyword(s):  
Spray Drying ◽  
Drying Kinetics ◽  
Operating Conditions ◽  
Single Droplets ◽  
Kinetics Of ◽  
Chia Oil
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