scholarly journals Hot air drying characteristics and nutrients of apricot armeniaca vulgaris lam pretreated with Radio Frequency(RF)

2018 ◽  
Author(s):  
X.L. Huang ◽  
M.C. Peng ◽  
J.X. Liu ◽  
Y. Lei ◽  
X.J. Yang ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Rate Period ◽  
Pretreatment Time

Apricot pretreated with RF and then dried with convective hot air at 65℃, 3.0m/s in this research. RF pretreatment time of 20, 30, 40 and 50min were chosen. Results showed that, there is only falling rate period during apricot hot air drying, and the drying rate of apricot is improved significantly; Herdenson and Pabis model is suitable for apricot hot air drying; retentions of flavonoids, polyphenols and Vc in dried apricot were higher than those of fresh apricot; when RF treating time was chosen 30mins, nutrients retentions of Vc, flavonoid and polyphenols were 0.9543mg/100g, 5.4089mg/100g and 7.3382mg/100g, separately.   Keywords: apricot fruit, hot air drying, drying rate, nutrients, radio frequency 

scholarly journals Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients

2018 ◽  
Author(s):  
Xiaoli Huang ◽  
T. Li ◽  
S.N. Li ◽  
Z.H. Wu ◽  
J. Xue
Keyword(s):  
Moisture Content ◽  
Drying Rate ◽  
Slice Thickness ◽  
Relative Pressure ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Apple Slices ◽  
Apple Slice

In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples,  samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients

Heat Transfer Characteristics and Kinetics of Camellia oleifera Seeds During Hot-Air Drying

2019 ◽  
Vol 12 (3) ◽  
Author(s):  
Dan Huang ◽  
Yuchao Tao ◽  
Wei Li ◽  
S. A. Sherif ◽  
Xiaohong Tang
Keyword(s):  
Heat Transfer ◽  
Camellia Oleifera ◽  
Heat Transfer Characteristics ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Rate Period ◽  
Kinetics Of

Abstract The heat transfer characteristics and kinetics of Camellia oleifera seeds under hot-air drying were investigated at different temperatures (40, 60, and 80 °C) and loading densities (0.92, 1.22, and 1.52 g/cm2) with a constant air velocity of 1 m/s. Twelve common drying kinetic models were selected to fit the experimental data. The most suitable model was chosen to describe the hot-air drying process of C. oleifera seeds and help in its optimization. The results showed that the drying temperature has a significant influence on the hot-air drying characteristics of C. oleifera seeds. As the drying air temperature increases, the drying time decreases. The effect of the loading density on the drying characteristics of C. oleifera seeds is much smaller than that of temperature. With the increase in the loading density, the drying time slightly increases. The hot-air drying curve of C. oleifera seeds consists of a very short acceleration rate period at the beginning and a long falling rate period, indicating that the drying of C. oleifera seeds is mainly controlled by the diffusion of moisture inside the material. An effective moisture diffusion coefficient of C. oleifera seeds was estimated to range from 0.81256 × 10−9 to 3.28496 × 10−9 m2/s within the temperature range studied. The average activation energy was 28.27979 kJ/mol. The logarithmic model was found to be the best model to describe the kinetics of hot-air drying of C. oleifera seeds.

scholarly journals İncirin Sıcak Hava ve Mikrodalga Destekli Köpük Kurutma Yöntemi ile Kurutulması

2019 ◽  
Vol 7 (2) ◽  
pp. 291
Author(s):  
Mehmet Koç ◽  
Feyza Elmas ◽  
Emine Varhan
Keyword(s):  
Diffusion Coefficient ◽  
Effective Diffusion ◽  
Microwave Drying ◽  
Drying Rate ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Rate Period ◽  
Foam Thickness

In this study, the drying process of fig foam was carried out with hot air (60, 70, 80°C) and microwave (100, 300, 600 W) and the effect of drying process parameters and foam thickness on drying kinetics was investigated. The drying process was carried out only falling drying rate period and no constant drying rate period was observed. The drying times of the microwave drying were lower than the drying times of hot air drying due to the volumetric heating in addition to the large evaporation area on the foam surfaces. Drying times were shortened by increasing the temperature and microwave power whereas drying time increased with increasing foam thickness. Experimental drying data were placed in semi-empirical models of the 2. Fick's diffusion equation to determine kinetic parameters. Among them, it was found that Wang and Singh and Logarithmic models were better fitted for microwave and hot air drying respectively. The effective diffusion coefficient values for microwave and hot air drying varied between 9.94×10-10-405.69×10-10, 13.26×10-10-26.65×10-10 m2·s-1, respectively. Effective diffusion coefficient values increased with increasing temperature, microwave power and foam thickness. High thickness supported the diffusion process by convection of heat due to the increase in gaps in the structure. Activation energy which calculated with Arrhenius equation was varied from 2.195-2.379 W·g-1 for microwave drying and 12.952-21.426 kJ·mol-1 for hot air drying.

The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach

2016 ◽  
Vol 168 ◽  
pp. 113-118 ◽  
Author(s):  
Takashi Watanabe ◽  
Takahiro Orikasa ◽  
Hiroshi Shono ◽  
Shoji Koide ◽  
Yasumasa Ando ◽  
...  
Keyword(s):  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Heat Pretreatment ◽  
Hot Air
Sign in / Sign up

Export Citation Format

Share Document