scholarly journals Optimization of Microwave Vacuum Drying and Pretreatment Methods for Polygonum cuspidatum

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Wanxiu Xu ◽  
Guanyu Zhu ◽  
Chunfang Song ◽  
Shaogang Hu ◽  
Zhenfeng Li
Keyword(s):  
Mathematical Models ◽  
Scale Up ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Orthogonal Experimental Design ◽  
Polygonum Cuspidatum ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Thin Layer Drying ◽  
Drying System

This study was conducted to optimize the drying process of Polygonum cuspidatum slices using an orthogonal experimental design. The combined effects of pretreatment methods, vacuum pressure and temperature of inner material, drying kinetics, color value, and retention of the indicator compounds were investigated. Seven mathematical models on thin-layer drying were used to study and analyze the drying kinetics. Pretreatment method with blanching for 30 s at 100°C increased the intensity of the red color of P. cuspidatum slices compared with other pretreatment methods and fresh P. cuspidatum slices. P. cuspidatum slices dried at 60°C retained more indicator compounds. Furthermore, microwave pretreatment methods, followed by microwave vacuum for 200 mbar at 50°C, resulted in high concentration of indicator compounds, with short drying time and less energy. This optimized condition for microwave vacuum drying and pretreatment methods would be useful for processing P. cuspidatum. The Newton, Page, and Wang and Singh models slightly fitted the microwave vacuum drying system. The logarithmic, Henderson and Pabis, two-term, and Midilli et al. models can be used to scale up the microwave vacuum drying system to a commercial scale. The two-term and Midilli et al. models were the best fitting mathematical models for the no-pretreatment case at 600 mbar and 60°C.

scholarly journals Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects of Pretreatments and Pulsed Vacuum Osmotic Dehydration on Drying Kinetics and Physicochemical Properties

2020 ◽  
Vol 13 (10) ◽  
pp. 1848-1856
Author(s):  
Zi-Liang Liu ◽  
Izabela Staniszewska ◽  
Danuta Zielinska ◽  
Yu-Hao Zhou ◽  
Konrad W. Nowak ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Time ◽  
Antioxidant Power ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Ferric Reducing Antioxidant Power

Abstract The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying kinetics, bioactive compounds, texture and color of whole cranberries during combined hot air convective drying, and microwave-vacuum drying (HACD+MWVD). Drying of berries took from 20 to 493 min. Drying rate was enhanced by 23% and drying time of non-osmotically dehydrated fruits was shortened by 33% using F treatment, while MWV decreased moisture content before drying by 68% and shortened the drying time of PVOD berries by 96%. Generally, total phenolic (TP) content increased during processing, total flavonoids (TF), and total monomeric anthocyanins (TMA) contents decreased, while the values of ferric reducing antioxidant power (FRAP) of dried fruits depended on the initial pretreatment. F and HACD+MWVD yielded fruits of the highest L* (33.8 ± 0.7), a* (25.2 ± 1.0), and b* (7.3 ± 0.6), inflated oval shape, and a small amount of wrinkles on the surface. PVOD and HACD+MWVD resulted in flat and wrinkled fruits.

scholarly journals Evaluation of Microwave Vacuum Drying as an Alternative to Freeze-Drying of Biologics and Vaccines: the Power of Simple Modeling to Identify a Mechanism for Faster Drying Times Achieved with Microwave

2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Akhilesh Bhambhani ◽  
Justin Stanbro ◽  
Daniel Roth ◽  
Elizabeth Sullivan ◽  
Morrisa Jones ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Drug Product ◽  
Scale Up ◽  
Heat Transfer Process ◽  
Vacuum Drying ◽  
Drying Process ◽  
Drying Time ◽  
Capital Costs ◽  
Microwave Vacuum Drying ◽  
Fill Volume

AbstractVial-based lyophilization for biopharmaceuticals has been an indispensable cornerstone process for over 50 years. However, the process is not without significant challenges. Capital costs to realize a lyophilized drug product facility, for example, are very high. Similarly, heat and mass transfer limitations inherent in lyophilization result in drying cycle on the order of several days while putting practical constraints on available formulation space, such as solute mass percentage or fill volume in a vial. Through collaboration with an external partner, we are exploring microwave vacuum drying (MVD) as a faster drying process to vial lyophilization wherein the heat transfer process occurs by microwave radiation instead of pure conduction from the vial. Drying using this radiative process demonstrates greater than 80% reduction in drying time over traditional freeze-drying times while maintaining product activity and stability. Such reduction in freeze-drying process times from days to several hours is a welcome change as it enables flexible manufacturing by being able to better react to changes either in terms of product volume for on-demand manufacturing scenarios or facilities for production (e.g., scale-out over scale-up). Additionally, by utilizing first-principle modeling coupled with experimental verification, a mechanism for faster drying times associated with MVD is proposed in this article. This research, to the best of our knowledge, forms the very first report of utilizing microwave vacuum drying for vaccines while utilizing the power of simplified models to understand drying principles associated with MVD.

scholarly journals Application of sonication and freezing as initial treatments before microwave-vacuum drying of cranberries

2019 ◽  
Vol 2 (22) ◽  
pp. 151-167 ◽  
Author(s):  
Izabela Staniszewska ◽  
Szymon Staszyński ◽  
Magdalena Zielińska
Keyword(s):  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Physical Properties ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Time ◽  
Dried Fruits ◽  
Microwave Vacuum Drying ◽  
Drying Kinetic

The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.

scholarly journals Optimization of the blanching of potato (Solanum tuberosum L) slices by response surface methodology: Effect on the vitamin C content and drying kinetics

2020 ◽  
pp. 17-32
Author(s):  
Ambe Desmond ◽  
Lobe Elias ◽  
Divine B. Nde
Keyword(s):  
Vitamin C ◽  
Solanum Tuberosum L ◽  
Negative Influence ◽  
Drying Kinetics ◽  
Slice Thickness ◽  
Drying Time ◽  
Quality Marker ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Potato Slices

Potatoes (S. tuberosum L) is one of the most important tuber crops in the world. However, its high moisture content and inadequate storage and processing techniques have a negative influence on its quality and availability throughout the year. This work was carried out to optimize the blanching behavior and drying kinetics of potato slices. Fresh potato slices (5, 10 and 15 mm) were blanched at 70, 80 and 90°C for 1, 3 and 5 min following a 3k level full factorial design. The loss in Vitamin C was used as a quality marker for the optimization process. The influence of blanching on the drying behavior of potato slices was carried out at 50, 60 and 70°C. Results showed that blanching parameters had a significant (P < 0.05) effect on vitamin C loss. Optimum blanching conditions were blanching temperature of 80oC, blanching time of 3 min and a slice thickness of 10 mm which gave an average loss in Vitamin C of about 2.6%. Drying data were successfully fitted to three different thin layer drying models. The use of blanching as a pretreatment before the drying of potato is recommended because it reduces the drying time by 30%.

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.

scholarly journals Thin-layer mathematical modeling of apple slices drying, using open sun and cabinet solar drying methods

2021 ◽  
Vol 4 (2) ◽  
pp. 43-52
Author(s):  
Abdul Wasim Noori ◽  
Mohammad Jafar Royen ◽  
Juma Haydary
Keyword(s):  
Thin Layer ◽  
Mathematical Models ◽  
Water Activity ◽  
Model Fitting ◽  
Coefficient Of Determination ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Climate Conditions ◽  
Thin Layer Drying

This paper aims to investigate the effect of climate conditions such as ambient temperature, humidity, pressure, sun radiation and pollution on sliced apples quality and drying time which are dried in an indirect forced cabinet solar drying (IFCSD) and open sun drying (OSD) systems. Both experiments were implemented at same place (Kabul, Afghanistan) and time. The IFCSD yield for saving time is 42.8 % which is more effective than drying in the OSD system. Simultaneously with the decreasing of sliced apple weight from 512.9 g down to 73.9 g, the water activity decreased from 0.955 down to 0.355 in the IFCSD system. For OSD system, the sample weight decreased from 512.6 g down to 78.4 g and its water activity from 0.955 down to 0.411. On the experiment day the average sun radiation was 571 w/m2 . The pressure drop between inlet and outlet of the dryer was 0.1 kPa. Different thin-layer mathematical models were investigated to identify the best model fitting the experimental data. The mathematical models’ performances were investigated by comparing the coefficient of determination (R 2 ), reduced chi-square (X2 ) and root mean square error (RMSE) coefficients. From all 11 applied thin-layer drying models the Page, Approximation diffusion, Verma et al and Midilli and Kacuk models are more fitted to our data.

Microwave–vacuum drying kinetics of carrot slices

2004 ◽  
Vol 65 (2) ◽  
pp. 157-164 ◽  
Author(s):  
Zheng-Wei Cui ◽  
Shi-Ying Xu ◽  
Da-Wen Sun
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Kinetics Of
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