Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7697
I. Tolstorebrov, T. Eikevik, I. Petrova, Yulia Shokina, M. Bantle
This study discusses the influence of temperature and total moisture content on ice fraction in organic apples during atmospheric freeze-drying process. The ice formation of glass transition events were described by Clausius-Clapeyron and Gordon Taylor equations. The obtained data is essential for design the drying process and for understanding the limiting factors.Keywords: ice fraction, organic apples, atmospheric freeze/drying, glass transition
{"title":"Description of atmospheric freeze-drying process of organic apples using thermo-physical properties","authors":"I. Tolstorebrov, T. Eikevik, I. Petrova, Yulia Shokina, M. Bantle","doi":"10.4995/IDS2018.2018.7697","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7697","url":null,"abstract":"This study discusses the influence of temperature and total moisture content on ice fraction in organic apples during atmospheric freeze-drying process. The ice formation of glass transition events were described by Clausius-Clapeyron and Gordon Taylor equations. The obtained data is essential for design the drying process and for understanding the limiting factors.Keywords: ice fraction, organic apples, atmospheric freeze/drying, glass transition","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120921339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7696
I. Tolstorebrov, T. Eikevik, I. Petrova, M. Bantle
Thermal properties of brown seaweeds (Saccharina latissima) were determined using DSC technique in the temperature range between -150.0 and 50.0 °C. The following phase transitions were detected: glass transitions, incipient point of ice melting and freezing point. The ice content and amount of unfrozen water was detected by analysis of the melting peak. The ice content reduction in the product was predicted for different moisture contents and temperatures for atmospheric freeze-drying processKeywords: brown seaweeds, ice fraction, freeze-drying, glass transition
{"title":"Description of atmospheric freeze-drying of brown seaweeds (Saccherina Latissima) with respect to thermal properties and phase transitions","authors":"I. Tolstorebrov, T. Eikevik, I. Petrova, M. Bantle","doi":"10.4995/IDS2018.2018.7696","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7696","url":null,"abstract":"Thermal properties of brown seaweeds (Saccharina latissima) were determined using DSC technique in the temperature range between -150.0 and 50.0 °C. The following phase transitions were detected: glass transitions, incipient point of ice melting and freezing point. The ice content and amount of unfrozen water was detected by analysis of the melting peak. The ice content reduction in the product was predicted for different moisture contents and temperatures for atmospheric freeze-drying processKeywords: brown seaweeds, ice fraction, freeze-drying, glass transition ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116882479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7555
M. V. Mendoza, Luis Verduzco Mora, C. M. Vera
We study the behavior of a multi-stage fluidized bed dryer operated continuously with dowcomers. With the kinetics of silica gel drying depending on the mass of solids in the dryer and the gas feeding temperature, E = 14.5 KJ/mol, and the distribution of residence times of solids through the dryer, modeling by N tanks agitated in series, the experimental moisture content of the solids coming out of the dryer is compared with the predicted by the Vanecek model. Keywords: fluidization; gel of sílice; continuous multistage dryer.
{"title":"Study of the behavior of a multistage dryer provided with downcomer","authors":"M. V. Mendoza, Luis Verduzco Mora, C. M. Vera","doi":"10.4995/IDS2018.2018.7555","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7555","url":null,"abstract":"We study the behavior of a multi-stage fluidized bed dryer operated continuously with dowcomers. With the kinetics of silica gel drying depending on the mass of solids in the dryer and the gas feeding temperature, E = 14.5 KJ/mol, and the distribution of residence times of solids through the dryer, modeling by N tanks agitated in series, the experimental moisture content of the solids coming out of the dryer is compared with the predicted by the Vanecek model. Keywords: fluidization; gel of sílice; continuous multistage dryer. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123014642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7807
R. A. D. Oliveira, Gislaine Ferreira Nogueira, F. Fakhouri
This research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film-forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) of blackberry pulp (BL) powder and freeze dried microencapsulated blackberry pulp (ML) using mixture of gum arabic and arrowroot starch (1: 1, mass / mass). Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. Compared to arrowroot starch film (0%), the surface of films with BL and ML powder became irregular and rough. Keywords: Lyophilization; microstructure; water solubility; water vapor permeability; packing.
{"title":"Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films","authors":"R. A. D. Oliveira, Gislaine Ferreira Nogueira, F. Fakhouri","doi":"10.4995/IDS2018.2018.7807","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7807","url":null,"abstract":"This research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film-forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) of blackberry pulp (BL) powder and freeze dried microencapsulated blackberry pulp (ML) using mixture of gum arabic and arrowroot starch (1: 1, mass / mass). Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. Compared to arrowroot starch film (0%), the surface of films with BL and ML powder became irregular and rough. Keywords: Lyophilization; microstructure; water solubility; water vapor permeability; packing.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121400086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7689
Luna Shrestha, R. Moscetti, S. Crichton, O. Hensel, B. Sturm
Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least squares (PLS) regression models were successfully developed to monitor changes in colour and moisture content in apple slices during the drying process over the Vis/NIR spectral range. The regression vector analysis results suggested that features at 580, 750 and 970 nm are better for predicting moisture content, while 580 and 680 nm allow to measure the (a*/b*) colour ratio. Keywords: Drying; Dried apple slices; Moisture content; Colour; PLSR modelling
{"title":"Organic apples (cv. Elstar) quality evaluation during hot-air drying using Vis/NIR hyperspectral imaging","authors":"Luna Shrestha, R. Moscetti, S. Crichton, O. Hensel, B. Sturm","doi":"10.4995/IDS2018.2018.7689","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7689","url":null,"abstract":"Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least squares (PLS) regression models were successfully developed to monitor changes in colour and moisture content in apple slices during the drying process over the Vis/NIR spectral range. The regression vector analysis results suggested that features at 580, 750 and 970 nm are better for predicting moisture content, while 580 and 680 nm allow to measure the (a*/b*) colour ratio. Keywords: Drying; Dried apple slices; Moisture content; Colour; PLSR modelling","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129712922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7329
H. Sabarez, S. Keuhbauch, K. Knoerzer
An ultrasonic design based on the indirect transmission of ultrasonic energy from the ultrasound emitter through to the material to be dried was investigated to assist in low temperature drying of food materials. The application of the improved design tested in this work was found to enhance the low temperature drying by shortening the overall drying time of up to 45% (i.e., lower energy consumption and may enable better retention of product quality). This offers a promising approach towards a better applicability of ultrasound in industrial operation, since no direct contact between the sample and the ultrasonic emitter is needed. Keywords: ultrasound; drying; low temperature; drying intensification
{"title":"Ultrasound assisted low temperature drying of food materials","authors":"H. Sabarez, S. Keuhbauch, K. Knoerzer","doi":"10.4995/IDS2018.2018.7329","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7329","url":null,"abstract":"An ultrasonic design based on the indirect transmission of ultrasonic energy from the ultrasound emitter through to the material to be dried was investigated to assist in low temperature drying of food materials. The application of the improved design tested in this work was found to enhance the low temperature drying by shortening the overall drying time of up to 45% (i.e., lower energy consumption and may enable better retention of product quality). This offers a promising approach towards a better applicability of ultrasound in industrial operation, since no direct contact between the sample and the ultrasonic emitter is needed. Keywords: ultrasound; drying; low temperature; drying intensification ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127017363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7672
N. Koca, Gülşah Kızılalp, Izel Polat, Müge Urgu
Izmir tulum cheese pieces were dried using a tray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45oC, 55oC and 65oC). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65oC. The samples dried at 55°C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging was developed, having advantages such as easy to transport, store and package.Keywords: Izmir Tulum cheese; tray dryer; physical, chemical and sensory properties.
{"title":"Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures","authors":"N. Koca, Gülşah Kızılalp, Izel Polat, Müge Urgu","doi":"10.4995/IDS2018.2018.7672","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7672","url":null,"abstract":"Izmir tulum cheese pieces were dried using a tray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45oC, 55oC and 65oC). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65oC. The samples dried at 55°C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging was developed, having advantages such as easy to transport, store and package.Keywords: Izmir Tulum cheese; tray dryer; physical, chemical and sensory properties. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116983272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7544
W. P. Oliveira, T. Costa-Silva, Ana Maria Almeida Carvalho, C. R. F. Souza, L. Freitas, H. F. Castro
Candida rugosa lipase (LCR) was immobilized on low-cost supports (by-products) and dried using a spouted-bed system. The yields of immobilized derivatives were in the range 61.5–78.7%. Lipase immobilized on rice husk showed the best results, presenting 94.1% of the original activity, followed by sugarcane bagasse (90.3%) and green coconut fiber (87.3%). Moisture content in the obtained powders varied between 4.7 and 5.6% and the water activities were in the range 0.21–0.35. Among all the tested biocatalysts for aroma production the lipase immobilized on rice husk showed the highest activity towards the formation of isoamyl caprylate (62.40 g.L-1). Keywords: Spouted bed dryer; Enzyme dehydration; Enzyme immobilization; Enzyme stabilization; Aroma production.
{"title":"Immobilization of Candida rugosa lipase on eco-friendly supports by spouted-bed technology: Use in the synthesis of isoamyl caprylate","authors":"W. P. Oliveira, T. Costa-Silva, Ana Maria Almeida Carvalho, C. R. F. Souza, L. Freitas, H. F. Castro","doi":"10.4995/IDS2018.2018.7544","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7544","url":null,"abstract":"Candida rugosa lipase (LCR) was immobilized on low-cost supports (by-products) and dried using a spouted-bed system. The yields of immobilized derivatives were in the range 61.5–78.7%. Lipase immobilized on rice husk showed the best results, presenting 94.1% of the original activity, followed by sugarcane bagasse (90.3%) and green coconut fiber (87.3%). Moisture content in the obtained powders varied between 4.7 and 5.6% and the water activities were in the range 0.21–0.35. Among all the tested biocatalysts for aroma production the lipase immobilized on rice husk showed the highest activity towards the formation of isoamyl caprylate (62.40 g.L-1). Keywords: Spouted bed dryer; Enzyme dehydration; Enzyme immobilization; Enzyme stabilization; Aroma production. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133362733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7379
R. Renström, H. Johansson-Cider, Lena Brunzell
Drying is an energy demanding industrial process and methods for reducing the energy consumption of drying is of interest to industry as well as society. This article presents the drying system of a biofuel factory. Steam is used as the refrigerant. Superheated steam is used as drying gas in a flash dryer with 28.8 tons/h dewatering capacity. The system includes an energy recovering water heat pump that receives its heat from the excess drying steam and heats the dryer. The SMER of the drying process ranges between 3 and 4 and the COP of the heat pump process ranges between 4 and 5.5 during one production season of peat drying. Variations in performance can be explained by variations in inlet moisture content and production rate. The example of this drying system shows the feasibility of drying in superheated steam, heat pump drying and water as refrigerant in high-temperature heat pumps. Keywords: steam drying; heat pump process; peat; sawdust; industrial operation
{"title":"Energy performance of an industrial superheated steam heat pump flash dryer for drying of bio-fuel","authors":"R. Renström, H. Johansson-Cider, Lena Brunzell","doi":"10.4995/IDS2018.2018.7379","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7379","url":null,"abstract":"Drying is an energy demanding industrial process and methods for reducing the energy consumption of drying is of interest to industry as well as society. This article presents the drying system of a biofuel factory. Steam is used as the refrigerant. Superheated steam is used as drying gas in a flash dryer with 28.8 tons/h dewatering capacity. The system includes an energy recovering water heat pump that receives its heat from the excess drying steam and heats the dryer. The SMER of the drying process ranges between 3 and 4 and the COP of the heat pump process ranges between 4 and 5.5 during one production season of peat drying. Variations in performance can be explained by variations in inlet moisture content and production rate. The example of this drying system shows the feasibility of drying in superheated steam, heat pump drying and water as refrigerant in high-temperature heat pumps. Keywords: steam drying; heat pump process; peat; sawdust; industrial operation ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132196833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7252
M. Jaskulski, Artur Lewandowski, I. Zbiciński
Two models of foam drying are presented in the paper: single droplet drying and perfect mixing of phases spray drying models to describe mechanism of drying of droplet containing bubble. Analysis of drying curves shows that in constant drying rate period and in the falling drying rate period, evaporation rate decreases due to particle shrinkage and increasing of resistance of moisture diffusion inside the solid crust. Increase of gas pressure in the bubble might cause particle breakage. Slight differences between theoretical and experimental results caused by disregarding broken particles in the simulations proves accuracy of the developed model. Keywords: spray drying, modeling, foamed materials, particle morphology
{"title":"Mathematical modeling of moisture evaporation in co-current foam spray drying","authors":"M. Jaskulski, Artur Lewandowski, I. Zbiciński","doi":"10.4995/IDS2018.2018.7252","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7252","url":null,"abstract":"Two models of foam drying are presented in the paper: single droplet drying and perfect mixing of phases spray drying models to describe mechanism of drying of droplet containing bubble. Analysis of drying curves shows that in constant drying rate period and in the falling drying rate period, evaporation rate decreases due to particle shrinkage and increasing of resistance of moisture diffusion inside the solid crust. Increase of gas pressure in the bubble might cause particle breakage. Slight differences between theoretical and experimental results caused by disregarding broken particles in the simulations proves accuracy of the developed model. Keywords: spray drying, modeling, foamed materials, particle morphology ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127861921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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