Effects of Drying Conditions on Energy Consumption and the Nutritional and Organoleptic Quality of Dried Bananas

2018 ◽  
Author(s):  
Essohouna Takougnadi ◽  
Tchamye Tcha-Esso Boroze ◽  
Ouézou Yaovi Azouma
Keyword(s):  
Energy Consumption ◽  
Organoleptic Quality ◽  
Drying Conditions

Effects of drying conditions on energy consumption and the nutritional and organoleptic quality of dried bananas

2020 ◽  
Vol 268 ◽  
pp. 109747 ◽  
Author(s):  
Essohouna Takougnadi ◽  
Tcha-Esso Tchamye Boroze ◽  
Ouézou Yaovi Azouma
Keyword(s):  
Energy Consumption ◽  
Organoleptic Quality ◽  
Drying Conditions

scholarly journals Evaluation of different drying processes by energy consumption in an insulated and not insulated laboratory convection dryer

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 107-111
Author(s):  
M.A. Maysami ◽  
R. Sedighi ◽  
H. Ghaffari
Keyword(s):  
Energy Consumption ◽  
Water Content ◽  
Time Duration ◽  
Drying Time ◽  
Dried Fruits ◽  
Food Engineering ◽  
Energy Consuming ◽  
Convection Dryer ◽  
Drying Conditions

Drying is a process to increase the shelf-life of fruits by decreasing their water content. It is one of the energy consuming processes in food engineering. In many studies, the drying time duration and quality of dried fruits were investigated. In this study, the energy consumption in different drying conditions was investigated for the apple in a laboratory convection dryer. The drying conditions were the application of the temperatures of 40, 50, and 60°C and the speeds of 0.5 and 1 ms-1 for the drying air using the insulated and non-insulated drying chambers. Independent from drying duration, the highest energy consumption was recorded as 11.2 kWh for the non-insulated dryer under the drying air condition of 40°C and 0.5 ms-1 . While the lowest energy consumption was only 5.8 kWh for the insulated dryer with the drying air condition of 40 and 50°C and the same 0.5 ms-1 . The drying duration for these conditions was 537, 313, and 233 mins. To achieve the shortest drying time (153 mins), the condition of 60°C and 1 ms-1 in the insulated dryer was used which caused the energy consumption of 7.2 kWh.

scholarly journals Microwave Drying Characteristics and Drying Quality Analysis of Corn in China

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1511
Author(s):  
Haili Liu ◽  
Haoyu Liu ◽  
Heyun Liu ◽  
Xu Zhang ◽  
Qingchao Hong ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Microwave Power ◽  
Early Stage ◽  
Microwave Drying ◽  
Quality Analysis ◽  
Drying Rate ◽  
Drying Characteristics ◽  
Drying Conditions ◽  
Opposite Tendency

To identify the microwave drying characteristics of corn, microwave drying tests were conducted on corn. By taking the moisture content, drying rate, and drying temperature as indices, this research revealed the effects of different microwave powers and loads on the microwave drying characteristics of corn. Moreover, energy consumption and quality of dried corn were analysed under different drying conditions. The results demonstrate that microwave drying has significant energy-saving effects. The energy consumption by microwave drying is less than 0.3 times that used by electrothermal drying under the same load. Both microwave power and load exert significant influences on drying characteristics. Higher microwave power results in a greater average drying rate, wherein shorter periods of time are required to reach the maximum drying rate and higher temperatures of the corn. However, the load shows the opposite tendency. The smaller the load, the higher the temperature of the corn in the early stage of drying. However, as drying continues, the temperature curve changes significantly, and the temperature rises with the increase in load in the later stage of drying. In consideration of energy consumption and dried quality, the load of corn should be increased as appropriate, and the microwave intensity should be limited to no higher than 0.7 W/g in the experiment.

China: "A Bee Has a Stripy Back, but No One Can Call It a Tiger"

2003 ◽  
pp. 61-75
Author(s):  
V. Guelbras
Keyword(s):  
Energy Consumption ◽  
Gdp Growth ◽  
International Demand ◽  
Real Size ◽  
Rates Of Growth

The article is devoted to verification of the Chinese GDP data. The author compares the rates of GDP growth with the rates of growth of energy consumption, transport turnover of goods, and numbers of projected and constructed objects in 1980-2000. The former was significantly lower during that period. He also analyses the level of using productive capacities and the quality of production. About 25-30% of industrial productive capacities are not used because there is neither national nor international demand for their low quality goods. The main conclusion of the article is that the Chinese GDP real size is about 20-30% less than official releases.

The impact of sweet basil plant additive on biochemical parameters and organoleptic quality of meat of chicken

2020 ◽  
Vol 23 (07) ◽  
pp. 254-260
Author(s):  
Thair Jawad Kadhim Al-Kelabi ◽  
Mayada F. Mohamed ◽  
Hassan Al-Karagoly
Keyword(s):  
Biochemical Parameters ◽  
Organoleptic Quality ◽  
Sweet Basil ◽  
The Impact

Evaluation of Drying Performance, Energy Consumption, and Quality of Two-Stage Dried Maize Grain

2021 ◽  
Author(s):  
Md. Akhtaruzzaman ◽  
Md. Hasan Tarek Mondal ◽  
Mrityunjoy Biswas ◽  
Md. Abdul Momin Sheikh ◽  
Anwara Akter Khatun ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Two Stage ◽  
Maize Grain

Effect of intermittent drying on the energy consumption and physiological quality of soybean seeds

2020 ◽  
Author(s):  
Camila Andressa Bissaro ◽  
Rafael Oliveira Defendi ◽  
Lucas Caiubi Pereira ◽  
Alessandro Lucca Braccini ◽  
Diogo Francisco Rossoni ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Soybean Seeds ◽  
Physiological Quality
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