Simulating Consumer-Like Air Drying of Dishes via Thermal Drying Process

2014 ◽  
Vol 51 (5) ◽  
pp. 461-467
Author(s):  
Susanne Gorny ◽  
Jessica Widdig ◽  
Sandra Bichler ◽  
Rainer Stamminger
Keyword(s):  
Drying Process ◽  
Air Drying ◽  
Thermal Drying

Changes in Gene Expression of Commercial Baker's Yeast during an Air-Drying Process that Simulates Dried Yeast Production

2008 ◽  
Vol 106 (4) ◽  
pp. 405-408 ◽  
Author(s):  
Toshihide Nakamura ◽  
Satomi Mizukami-Murata ◽  
Akira Ando ◽  
Yoshinori Murata ◽  
Hiroshi Takagi ◽  
...  
Keyword(s):  
Gene Expression ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Drying Process ◽  
Air Drying ◽  
Yeast Production

scholarly journals Potential of bio-drying applied to exhausted grape marc

Wine Studies ◽  
2012 ◽  
Vol 2 (1) ◽  
pp. 2 ◽  
Author(s):  
Elena Cristina Rada ◽  
Marco Ragazzi
Keyword(s):  
Water Content ◽  
Energy Content ◽  
Moisture Level ◽  
Drying Process ◽  
Self Heating ◽  
Grape Marc ◽  
Thermal Drying ◽  
Energy Options ◽  
Potential Rate

In the present work, experimentation was carried out to study the behavior of exhausted grape marc during the bio-drying process. This process was chosen as an alternative to the typical grape marc thermal drying approach. The aim was to reduce the moisture level thanks to the biological exothermal reactions, and to increase the energy content in the biodried grape marc. The target was the generation of a product interesting for energy options. For the development of the research, a biological pilot reactor and a respirometric apparatus were used. Results demonstrated that bio-drying can decrease the water content saving the original energy content. The final material could be assumed like a solid recovered fuel, class 5:1:1 with a very low potential rate of microbial self-heating.

scholarly journals Structural Monitoring of a Large Archaeological Wooden Structure in Real Time, Post PEG Treatment

Forests ◽  
2021 ◽  
Vol 12 (12) ◽  
pp. 1788
Author(s):  
Hugh Collett ◽  
Florian Bouville ◽  
Finn Giuliani ◽  
Eleanor Schofield
Keyword(s):  
Real Time ◽  
Structural Monitoring ◽  
Target System ◽  
Structural Failure ◽  
Drying Process ◽  
Air Drying ◽  
Dimensional Changes ◽  
Conservation Treatment ◽  
Peg Treatment ◽  
Wooden Structures

Large archaeological wooden structures are potentially at risk of structural failure through deformation and cracking over time if they are left untreated and their structural health is not maintained. This could be in part due to, for example, the shrinkage of waterlogged wood as it dries, or time-dependent creep processes. These dimensional changes are accompanied by associated stresses. However, there are few studies analysing the movement of large wooden structures in real time as they dry, particularly after their conservation treatment. This paper follows the structural monitoring of the Mary Rose from after the conservation treatment, where it was sprayed with polyethylene glycol, through to the ship’s air-drying process and beyond to assess the effects that drying has had on the displacement of the timbers. A laser-based target system was used to collect displacement data between 2013 and 2020 and the data showed a significant slowing of displacement as the drying reached an equilibrium.

Experimental Study on Hot-air Drying Process Parameters Optimization of Chinese Jujubes

2013 ◽  
Vol 12 (21) ◽  
pp. 6154-6158
Author(s):  
Xiao Kang-Yi ◽  
Chuan Feng-Li ◽  
Shu Gang-Li ◽  
He Lei Cui ◽  
Wen Fu-Wu
Keyword(s):  
Experimental Study ◽  
Process Parameters ◽  
Parameters Optimization ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Process Parameters Optimization ◽  
Hot Air

scholarly journals Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 444 ◽  
Author(s):  
Lei Qin ◽  
Jing-Xuan Gao ◽  
Jia Xue ◽  
Dong Chen ◽  
Song-Yi Lin ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Early Stage ◽  
Organosulfur Compounds ◽  
Lentinus Edodes ◽  
Drying Process ◽  
Shiitake Mushroom ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in fresh L. edodes consisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.

Impacts of matric suction equalization on small strain shear modulus of soils during air drying

2020 ◽  
Vol 57 (12) ◽  
pp. 1982-1997
Author(s):  
Thang Pham Ngoc ◽  
Behzad Fatahi ◽  
Hadi Khabbaz ◽  
Daichao Sheng
Keyword(s):  
Shear Modulus ◽  
Water Content ◽  
Soil Sample ◽  
Closed System ◽  
Small Strain ◽  
Matric Suction ◽  
Drying Process ◽  
Air Drying ◽  
Small Strain Shear Modulus ◽  
The Impact

In this study, a weight-control bender element system has been developed to investigate the impact of matric suction equalization on the measurement of small strain shear modulus (Gmax) during an air-drying process. The setup employed is capable of measuring the shear wave velocity and the corresponding Gmax of the soil sample in either an open system in which the soil sample evaporates freely or in a closed system that allows the process of matric suction equalization. The comparison between measurements of Gmax in the open and closed systems revealed underestimations of Gmax when matric suction equalization was ignored due to the nonuniform distribution of water content across the sample cross-sectional area. This study also investigated the time required for matric suction equalization tse to be established for samples with different sizes. The experimental results indicated two main mechanisms driving the matric suction equalization in a closed system during an air-drying process, namely the hydraulic flow of water and the flow of vapour. While the former played the key role when the micropores were still saturated at the high range of water content, effects of the latter increased and finally dominated when more air invaded the micropores at lower water contents.

Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110157
Author(s):  
Guanghui Shen ◽  
Lidan Zhang ◽  
Tingting Hu ◽  
Zhihong Li ◽  
Anjun Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Potato Flour ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Freeze Thaw ◽  
Hot Air ◽  
Pretreatment Effect

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

Sign in / Sign up

Export Citation Format

Share Document