Effect of steam pretreatment on drying kinetics and quality of Polygonati Rhizoma dried in hot‐blast air

2021 ◽  
Author(s):  
Qian Liu ◽  
Meng Li ◽  
Heng Lu ◽  
Yongli Zhou ◽  
Xiao Wang
Keyword(s):  
Drying Kinetics ◽  
Steam Pretreatment ◽  
Hot Blast

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

2018 ◽  
Vol 224 ◽  
pp. 129-138 ◽  
Author(s):  
Jun Wang ◽  
Chung-Lim Law ◽  
Prabhat K. Nema ◽  
Jin-Hong Zhao ◽  
Zi-Liang Liu ◽  
...  
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying

scholarly journals Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows

2017 ◽  
Vol 39 (2) ◽  
pp. 225 ◽  
Author(s):  
Guilherme Euripedes Alves ◽  
Flávio Meira Borém ◽  
Eder Pedroza Isquierdo ◽  
Valdiney Cambuy Siqueira ◽  
Marcelo Ângelo Cirillo ◽  
...  
Keyword(s):  
Germination Percentage ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Drying Time ◽  
Physiological Variables ◽  
Different Temperatures ◽  
Negative Effect ◽  
Physiological Quality ◽  
Sensorial Quality

The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addition to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatures and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee processed via a wet method, resulting in poor physiological performance; airflow does not interfere with the physiological quality of pulped and natural coffees; a temperature increase from 40 to 45°C resulted in a decrease in the physiological quality only for pulped coffee; and an increase in the drying rate as a result of an increase in the drying temperature to 40°C had a negative effect on the sensorial quality of pulped coffee. 

Effects of heating media and operating conditions on drying kinetics and quality of germinated brown rice

2011 ◽  
Vol 107 (3-4) ◽  
pp. 385-392 ◽  
Author(s):  
Naruebodee Srisang ◽  
Warunee Varanyanond ◽  
Somchart Soponronnarit ◽  
Somkiat Prachayawarakorn
Keyword(s):  
Brown Rice ◽  
Drying Kinetics ◽  
Operating Conditions ◽  
Germinated Brown Rice

DRYING KINETICS AND QUALITY OF INSTANT LIME POWDER PROCESSED BY FOAM-MAT DRYING

2014 ◽  
pp. 77-82
Author(s):  
P. Ritnuch ◽  
P. Pathomrungsiyoungkul ◽  
Y. Chalermchat
Keyword(s):  
Drying Kinetics ◽  
Lime Powder

scholarly journals Effect of osmotic dehydration on the drying kinetics and quality of cashew apple

2009 ◽  
Vol 44 (5) ◽  
pp. 980-986 ◽  
Author(s):  
Patricia Moreira Azoubel ◽  
Ânoar Abbas El-Aouar ◽  
Renata Valeriano Tonon ◽  
Louise Emy Kurozawa ◽  
Graziella Colato Antonio ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Cashew Apple
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