INFRARED DRYING OF RHUBARBS CUBES

2015 ◽  
Author(s):  
Aivars ABOLTINS ◽  
Janis PALABINSKIS
Keyword(s):  
Sample Thickness ◽  
The Body ◽  
Thickness Effect ◽  
Water Evaporation ◽  
Drying Time ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Non Linear Equation ◽  
Non Linear ◽  
Heating Up

In order to obtain dehydrated products of high quality, infrared drying in rhubarb cubes was researched at different sample thicknesses with IR film drying possibilities with small heating up to 40 oC. The drying characteristics of rhubarb cubes were studied using non-linear multiple regression analysis. Using experimental data, the two arguments non-linear equation was obtained to evaluate the drying time and sample thickness effect on rhubarb moisture. The determination coefficient of this correlation was R2 = 0.98. The results indicated that after 20 hours drying rhubarb samples with thickness 0.5 cm are dried up to 2 %, samples with 1 cm and 2 cm thickness dried up to 17 % and 25 % correspondingly. 1 cm thick rhubarb samples temperature rose from 24 oC to 33 oC during the experiment. With decreasing moisture of the product more infrared energy is used to warm the body and less for water evaporation.

The thin-layer drying characteristics of sewage sludge by the appropriate foaming pretreatment

2014 ◽  
Vol 69 (9) ◽  
pp. 1859-1866 ◽  
Author(s):  
Hui-Ling Wang ◽  
Zhao-Hui Yang ◽  
Jing Huang ◽  
Li-Ke Wang ◽  
Cheng-Liu Gou ◽  
...  
Keyword(s):  
Sample Thickness ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Dewatered Sludge ◽  
Drying Curves ◽  
Sludge Drying ◽  
The Impact

As dewatered sludge is highly viscous and sticky, the combination of foaming pretreatment and drying process seems to be an alternative method to improve the drying performance of dewatered sludge. In this study, CaO addition followed by mechanical whipping was employed for foaming the dewatered sludge. It was found that the foams were stable and the diameters of bubbles mainly ranged from 0.1 to 0.3 mm. The drying experiments were carried out in a drying oven in the convective mode. The results indicated that foamed sludge at 0.70 g/cm3 had the best drying performance at each level of temperature, which could save 35–45% drying time to reach 20% moisture content compared with the non-foamed sludge. The drying rate of foamed sludge at 0.70 g/cm3 was improved with the increasing of drying temperature. The impact of sample thickness on drying rate was not obvious when the sample thickness increased from 2 to 8 mm. Different mathematical models were used for the simulation of foamed sludge drying curves. The Wang and Singh model represented the drying characteristics better than other models with coefficient of determination values over 0.99.

scholarly journals Vibratory bed assisted infrared drying of parboiled rice and its rice bran stability

2018 ◽  
Vol 192 ◽  
pp. 03060
Author(s):  
Pattarachai Vichaiya ◽  
Jiraporn Sripinyowanich Jongyingcharoen
Keyword(s):  
Rice Bran ◽  
Dry Matter ◽  
Drying Time ◽  
Drying Characteristics ◽  
Parboiled Rice ◽  
Infrared Drying ◽  
Hot Air ◽  
Head Rice ◽  
The Stability

The purposes of this research were divided into two parts: (1) to determine the drying characteristics and quality of parboiled paddy undergoing vibratory bed assisted infrared (VIR) drying, and (2) to study the stability of rice bran from the VIR-dried parboiled paddy. Infrared (IR) drying and hot air (HA) drying were applied for comparison purpose. For the experiment 1, VIR drying of parboiled paddy provided the best drying characteristics with the shortest drying time of 50 min and the maximum drying rate of 0.00146 g water/g dry matter·min. VIR drying also produced the greatest head rice yield of 61.3%. The experiment 2 presented that rice bran from VIR-dried parboiled paddy had the highest oil content of 0.256 ± 0.041 g/g dry matter and the most stable in term of minimum change in free fatty acid (FFA) content. The increase in FFA during storage for 14 days was 0.36%. However, the increases in FFA of rice bran from IR-and HA-dried parboiled rice and normal rice were 0.38, 1.36, and 4.10%, respectively.

Sun Drying and Far-Infrared Drying Characteristics of Lily

2021 ◽  
Author(s):  
Pei Yang ◽  
Dan Huang ◽  
Sisi Lv ◽  
Ruiqi Wang ◽  
S. A. Sherif ◽  
...  
Keyword(s):  
Far Infrared ◽  
Drying Rate ◽  
Drying Method ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Nutrient Contents ◽  
Infrared Drying ◽  
Sun Drying ◽  
Pretreatment Time

Abstract The sun drying and far-infrared drying characteristics of lily were experimentally investigated. Fresh lily was blanched and treated with boiling water at 100 °C before drying. The effects of blanching time, drying method and drying temperature on drying rate, nutrient contents (total phenol, total flavonoid and starch contents), hardness and color were analyzed. The results showed that fresh lily without blanching pretreatment had deep browning color, wrinkled skin and long drying time under any drying temperature and drying method. However, the drying rate of samples with blanching pretreatment was significantly increased and the drying time was shortened. The drying rate of solar drying was much lower than that of infrared drying, however the drying quality is better. With the increase of blanching time, the browning degree and the nutrient contents under both drying methods were reduced, while the foaming rate was increased. The hardness after solar drying was moderate, while the hardness of far-infrared drying gradually increased with the increase of drying temperature. The blanching time of 4–6 min was the ideal pretreatment time. Under this pretreatment time, a sample with fair color and moderate hardness and nutrient contents can be obtained under the far-infrared drying temperature of 60–90 °C. The far-infrared drying was more suitable than the sun drying and the most suitable drying process was as follows: fresh lilies were blanched at 100 °C for 5 minutes, and then dried at 70°C for 7.5 hours.

scholarly journals Drying characteristics of zucchini and empirical modeling of its drying process

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Naciye Kutlu ◽  
Asli Isci
Keyword(s):  
Linear Regression Analysis ◽  
Sample Thickness ◽  
Moisture Ratio ◽  
Empirical Modeling ◽  
Drying Time ◽  
Drying Characteristics ◽  
Hot Air ◽  
Ratio Data ◽  
Drying Conditions ◽  
Increasing Temperature

The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.  

Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

2016 ◽  
Vol 45 (9) ◽  
pp. 1358-1365 ◽  
Author(s):  
Byeong Hyo Cho ◽  
Jung Hyun Lee ◽  
Tae Hwan Kang ◽  
Hee Sook Lee ◽  
Chung Su Han
Keyword(s):  
Far Infrared ◽  
Red Pepper ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Heated Air ◽  
Pepper Sauce

scholarly journals Nonlinear Solution to a Non-Fourier Heat Conduction Problem in a Slab Heated by Laser Source

2016 ◽  
Vol 63 (1) ◽  
pp. 129-144
Author(s):  
Mohammad Javad Noroozi ◽  
Seyfolah Saedodin ◽  
Davood Domiri Ganji
Keyword(s):  
Heat Conduction ◽  
Heat Conduction Problem ◽  
Adomian Decomposition Method ◽  
Laser Source ◽  
Temperature Dependent ◽  
Conduction Model ◽  
Non Linear Equation ◽  
Adomian Decomposition ◽  
Non Linear ◽  
Fourier Heat Conduction

Abstract The effect of laser, as a heat source, on a one-dimensional finite body was studied in this paper. The Cattaneo-Vernotte non-Fourier heat conduction model was used for thermal analysis. The thermal conductivity was assumed temperature-dependent which resulted in a non-linear equation. The obtained equations were solved using the approximate-analytical Adomian Decomposition Method (ADM). It was concluded that the non-linear analysis is important in non-Fourier heat conduction problems. Significant differences were observed between the Fourier and non-Fourier solutions which stresses the importance of non-Fourier solutions in the similar problems.

Study on Drying Characteristics of Microalgae under Different Conditions

2013 ◽  
Vol 724-725 ◽  
pp. 296-299
Author(s):  
Chun Xiang Chen ◽  
Xiao Qian Ma ◽  
Xiao Cong Li ◽  
Wei Ping Qin
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Fresh Water ◽  
Chlorella Vulgaris ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Second Stage ◽  
Drying System ◽  
Two Stages

To find out an alternative of coal saving, a kind of microalgae, Chlorella vulgaris (C. vulgaris) which is widespread in fresh water was studied by digital blast drying system. The effect of the moisture content, drying thickness and temperature on the drying process of C. vulgaris were investigated. The results indicated that when the drying temperature is high, the moisture content is low and the material thickness is small, the drying time is short. The drying process of C.vulgaris can be divided into two stages, and the mass loss is mainly occurred in the second stage . The results will provide guidance for design of drying process and dryer of microalgae.

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