Effect of different moisture equilibration process on the quality of apple chips dried by instant controlled pressure drop (dic)-assisted hot air drying

2017 ◽  
Vol 42 (1) ◽  
pp. e13316 ◽  
Author(s):  
Linyan Zhou ◽  
Xueyuan Wang ◽  
Jinfeng Bi ◽  
Xuan Liu ◽  
Jianyong Yi ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Equilibration Process ◽  
Instant Controlled Pressure Drop

Impact of the Instant Controlled Pressure Drop Treatment on Hot Air Drying of Cork Granules

2010 ◽  
Vol 28 (2) ◽  
pp. 180-185 ◽  
Author(s):  
Galal Abdulla ◽  
Abdelhamid Belghit ◽  
Karim Allaf
Keyword(s):  
Pressure Drop ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Instant Controlled Pressure Drop

Fruits & Vegetables Drying Combining Hot Air, DIC Technology and Microwaves

2008 ◽  
Vol 4 (6) ◽  
Author(s):  
M. Al Haddad ◽  
S. Mounir ◽  
V. Sobolik ◽  
K. Allaf
Keyword(s):  
Fruits And Vegetables ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Physical Mechanisms ◽  
Microwave Assisted ◽  
Hot Air ◽  
Air Dehydration ◽  
Instant Controlled Pressure Drop

Dehydration of fruits and vegetables is one of the most ancient and efficient preservation methods. The quality of the product and its cost depend mainly on the final stage of drying. In the present paper we analyze physical mechanisms occurring during drying throughout heat and mass transfer for defining an efficient and economic three stage drying process of hot air drying combined to a texturing stage by DIC (Instant Controlled Pressure Drop) and finally using microwave assisted by ambient temperature air dehydration.

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

scholarly journals Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Pranabendu Mitra ◽  
Md. Abdul Alim ◽  
Venkatesh Meda
Keyword(s):  
Textural Properties ◽  
Drying Method ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Air Drying ◽  
Medicinal Uses ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying

The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.

scholarly journals Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

2020 ◽  
Vol 8 (8) ◽  
pp. 4159-4171
Author(s):  
Jiaying Qin ◽  
Zhihe Wang ◽  
Xichang Wang ◽  
Wenzheng Shi
Keyword(s):  
Grass Carp ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Microwave Time

scholarly journals Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma

2019 ◽  
Vol 56 (9) ◽  
pp. 4166-4176 ◽  
Author(s):  
Kai-Qi Gang ◽  
Zi-Xuan Wu ◽  
Da-Yong Zhou ◽  
Qi Zhao ◽  
Xin Zhou ◽  
...  
Keyword(s):  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Lipid Quality
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