Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7798
V. A. Kutovyi, V. Tkachenko, A. Nikolaenko
Scientific and technical studies on the intensification of removal moisture from dispersed materials and their simultaneous dispergation in the hollow heating element of a thermo-vacuum apparatus is researched. Continuous thermo-vacuum dehydration and dispergation process of zirconium hydroxide, brown coal, graphite, sawdust, biological materials is considered. Based on conducted studies was made conclusions about perspective to use this technology. Thermo-vacuum technology is different from the other by low-temperature heating, low time processing, humidity indicators controlling and nano-dispersion grinding. Keywords: dehydration, dispergation, energy saving
{"title":"Thermal - Vacuum dehydration and dispergation of dispersed materials","authors":"V. A. Kutovyi, V. Tkachenko, A. Nikolaenko","doi":"10.4995/IDS2018.2018.7798","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7798","url":null,"abstract":"Scientific and technical studies on the intensification of removal moisture from dispersed materials and their simultaneous dispergation in the hollow heating element of a thermo-vacuum apparatus is researched. Continuous thermo-vacuum dehydration and dispergation process of zirconium hydroxide, brown coal, graphite, sawdust, biological materials is considered. Based on conducted studies was made conclusions about perspective to use this technology. Thermo-vacuum technology is different from the other by low-temperature heating, low time processing, humidity indicators controlling and nano-dispersion grinding. Keywords: dehydration, dispergation, energy saving","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":"127945783","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/ids2018.2018.7683
B. Fu, Meiqian Chen, Q. H. Li
The LNT microwave-multiphase transport model has been applied to the microwave drying of lignite thin layer. Microwave energy, temperature and moisture distribution were obtained to gain a comprehensive understanding on the heat and mass transfer mechanism of the drying process. The required drying time of experiments decreased by 50, 63, 67, and 83%, respectively, with the power level rising from 119 to 700 W, while that decreased by 60, 72, 76 and 86%, respectively, for simulation results. The temperature values of the corner and edge of the lignite thin layer were higher than that of the center region, which corresponded to the microwave energy distribution. The moisture ratio profiles, temperature profiles and temperature distribution indicated good agreement between the experimental and simulation results, providing confidence in the modeling approach, which made it possible to obtain the moisture distribution successfully via simulation method.Keywords: microwave; lignite; thin layer.
{"title":"LNT microwave-multiphase transport model for the microwave drying of lignite thin layer","authors":"B. Fu, Meiqian Chen, Q. H. Li","doi":"10.4995/ids2018.2018.7683","DOIUrl":"https://doi.org/10.4995/ids2018.2018.7683","url":null,"abstract":"The LNT microwave-multiphase transport model has been applied to the microwave drying of lignite thin layer. Microwave energy, temperature and moisture distribution were obtained to gain a comprehensive understanding on the heat and mass transfer mechanism of the drying process. The required drying time of experiments decreased by 50, 63, 67, and 83%, respectively, with the power level rising from 119 to 700 W, while that decreased by 60, 72, 76 and 86%, respectively, for simulation results. The temperature values of the corner and edge of the lignite thin layer were higher than that of the center region, which corresponded to the microwave energy distribution. The moisture ratio profiles, temperature profiles and temperature distribution indicated good agreement between the experimental and simulation results, providing confidence in the modeling approach, which made it possible to obtain the moisture distribution successfully via simulation method.Keywords: microwave; lignite; thin layer. ","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":"121194103","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/ids2018.2018.8350
A. Karim, I. Khan, Nghia Duc Pham
Intermittent microwave convective drying (IMCD) is an advanced drying system where a unique volumetric heating mode is facilitated. However, the physical phenomena of IMCD system and its effect on nutritional quality are not well understood yet. The aim of this research is to develop a coupled IMCD and quality prediction model and experimentaslly validate it. A coupled 3D mathematical model considering Maxwell’s equation for electromagnetic heating, and reaction kinetics for predicting quality was developed and validated. COMSOL Multiphysics, engineering software was used to solve the developed model. It is found that IMCD significantly affect the nutritional quality during drying of apple tissue. Keywords: Food material; Microwave; heat and mass transfer; Quality; 3D modelling
{"title":"Theoretical and experimental investigation of temperature and moisture distributions and changes in nutritional quality during Intermittent Microwave Convective Drying","authors":"A. Karim, I. Khan, Nghia Duc Pham","doi":"10.4995/ids2018.2018.8350","DOIUrl":"https://doi.org/10.4995/ids2018.2018.8350","url":null,"abstract":"Intermittent microwave convective drying (IMCD) is an advanced drying system where a unique volumetric heating mode is facilitated. However, the physical phenomena of IMCD system and its effect on nutritional quality are not well understood yet. The aim of this research is to develop a coupled IMCD and quality prediction model and experimentaslly validate it. A coupled 3D mathematical model considering Maxwell’s equation for electromagnetic heating, and reaction kinetics for predicting quality was developed and validated. COMSOL Multiphysics, engineering software was used to solve the developed model. It is found that IMCD significantly affect the nutritional quality during drying of apple tissue. Keywords: Food material; Microwave; heat and mass transfer; Quality; 3D 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":"115602082","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/IDS2018.2018.7780
F. Fakhouri, Fernando Freitas deLima, C. Cardoso, S. Martelli, M. Antunes, L. Mei, F. Yamashita, J. Velasco
The objective of this work was to produce, through the thermoplastic extrusion process followed by blowing, manioc starch-based flexible films added with Brazilian pepper oil as an antioxidant and plasticizer agent, and verify if the bioactive compounds contained in the fresh pepper oil are present after the drying step of the thermoplastic extrusion. After analysis by gas chromatography-mass spectrometry volatiles compounds were identified in the films. Pepper oil also influenced the mechanichal properties of the films.These results suggest that the temperatures used in the process, kept some of the existing compounds in the Brazilian pepper essential oil adhered to the packages. Keywords: Termoplastic extrusion, temperature, bioactivs compounds
{"title":"Assessment of the conditions of the thermoplastic extrusion process in the bioactive and mechanical properties of flexible films based on starch and Brazilian pepper","authors":"F. Fakhouri, Fernando Freitas deLima, C. Cardoso, S. Martelli, M. Antunes, L. Mei, F. Yamashita, J. Velasco","doi":"10.4995/IDS2018.2018.7780","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7780","url":null,"abstract":"The objective of this work was to produce, through the thermoplastic extrusion process followed by blowing, manioc starch-based flexible films added with Brazilian pepper oil as an antioxidant and plasticizer agent, and verify if the bioactive compounds contained in the fresh pepper oil are present after the drying step of the thermoplastic extrusion. After analysis by gas chromatography-mass spectrometry volatiles compounds were identified in the films. Pepper oil also influenced the mechanichal properties of the films.These results suggest that the temperatures used in the process, kept some of the existing compounds in the Brazilian pepper essential oil adhered to the packages. Keywords: Termoplastic extrusion, temperature, bioactivs compounds","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":"116272655","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/IDS2018.2018.7389
Lanyue Zhang, F. Weigler, Zhaochen Jiang, Vesselin V. Idakiev, L. Mörl, J. Mellmann, E. Tsotsas
To validate the particle motion in flighted rotating drum (FRD), a laboratory FRD was built and operated at 15% filling degree and 10 rpm rotation speed using plastic balls as bed material. The particle tracking velocimetry (PTV) and magnetic particle tracking (MPT) techniques were applied to investigate the particle flow behavior. The 3D particle flow was modeled by Discrete Element Method (DEM) with LIGGGHTS. The height of the barycenter of all overall particles and particle instantaneous velocity were calculated from PTV and DEM data. The 3D time-averaged particle velocity distributions obtained from MPT experiment and DEM simulation were compared.Keywords: flighted rotating drum; particle motion; particle tracking velocimetry; magnetic particle tracking; DEM simulation.
{"title":"Investigation of 3D particle flow in a flighted rotating drum","authors":"Lanyue Zhang, F. Weigler, Zhaochen Jiang, Vesselin V. Idakiev, L. Mörl, J. Mellmann, E. Tsotsas","doi":"10.4995/IDS2018.2018.7389","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7389","url":null,"abstract":"To validate the particle motion in flighted rotating drum (FRD), a laboratory FRD was built and operated at 15% filling degree and 10 rpm rotation speed using plastic balls as bed material. The particle tracking velocimetry (PTV) and magnetic particle tracking (MPT) techniques were applied to investigate the particle flow behavior. The 3D particle flow was modeled by Discrete Element Method (DEM) with LIGGGHTS. The height of the barycenter of all overall particles and particle instantaneous velocity were calculated from PTV and DEM data. The 3D time-averaged particle velocity distributions obtained from MPT experiment and DEM simulation were compared.Keywords: flighted rotating drum; particle motion; particle tracking velocimetry; magnetic particle tracking; DEM simulation.","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":"122471185","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/IDS2018.2018.7455
M. Barrozo, M. Machado, I. Resende, R. M. Lima, R. J. Brandão, M. Pivello, S. M. Nascimento, C. Duarte
Coffee drying and roasting are usually performed in rotated dryers; therefore, the study of particle dynamics in this equipment is of great relevance to improve their efficiency and hence the quality of the final product. Thus, this work aimed to investigate experimentally and numerically the dynamics of coffee beans in a rotary dryer. The Euler-Euler model was employed to reproduce the particle velocity profile in the rolling regime under different boundary conditions. The results shown that the lower specularity coefficient (0.01), which characterizes the smooth wall and free slip condition, reproduced the bed behavior that most resembled the experimental one. On the other hand, the other coefficients (0.1 and 1.0) showed an increasing deformation in the bed surface, different from the observed experimental behavior. It was also verified that, as the filling degree increases, the bed surface deformation becomes more pronounced. Keywords: coffee; rotated dryer; simulation; specularity coefficient.
{"title":"The role of boundary conditions on the dynamics of green coffee beans in a rotated dryer","authors":"M. Barrozo, M. Machado, I. Resende, R. M. Lima, R. J. Brandão, M. Pivello, S. M. Nascimento, C. Duarte","doi":"10.4995/IDS2018.2018.7455","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7455","url":null,"abstract":"Coffee drying and roasting are usually performed in rotated dryers; therefore, the study of particle dynamics in this equipment is of great relevance to improve their efficiency and hence the quality of the final product. Thus, this work aimed to investigate experimentally and numerically the dynamics of coffee beans in a rotary dryer. The Euler-Euler model was employed to reproduce the particle velocity profile in the rolling regime under different boundary conditions. The results shown that the lower specularity coefficient (0.01), which characterizes the smooth wall and free slip condition, reproduced the bed behavior that most resembled the experimental one. On the other hand, the other coefficients (0.1 and 1.0) showed an increasing deformation in the bed surface, different from the observed experimental behavior. It was also verified that, as the filling degree increases, the bed surface deformation becomes more pronounced. Keywords: coffee; rotated dryer; simulation; specularity coefficient. ","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":"122175039","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/IDS2018.2018.7884
P. Perré, A. Challansonnex
The present work is focused on mass transfer characterization of hygroscopic materials used for insulation, such as Low Density Fibreboards. Due to their particular morphology, these panels present a very high mass diffusivity in the connected gaseous phase and a very low thermal conductivity. This combination of properties exacerbates the coupling between heat and mass transfer in transient state. Based on experimental data obtained with an original set-up and relevant simulations performed using a comprehensive physical formulation, a throughout vision of this question is proposed in the present study. In particular, we emphasize on: - The impressive change in core temperature in terms of magnitude and duration, - The great impact of the internal temperature gradient, which slows down mass diffusion, - The dramatic error on mass diffusivity value if the coupling is ignored. Keywords: experiment; identification; modelling; RH at back-face; transient state
{"title":"On the importance of heat and mass transfer coupling during characterization of hygroscopic insulation materials","authors":"P. Perré, A. Challansonnex","doi":"10.4995/IDS2018.2018.7884","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7884","url":null,"abstract":"The present work is focused on mass transfer characterization of hygroscopic materials used for insulation, such as Low Density Fibreboards. Due to their particular morphology, these panels present a very high mass diffusivity in the connected gaseous phase and a very low thermal conductivity. This combination of properties exacerbates the coupling between heat and mass transfer in transient state. Based on experimental data obtained with an original set-up and relevant simulations performed using a comprehensive physical formulation, a throughout vision of this question is proposed in the present study. In particular, we emphasize on: - The impressive change in core temperature in terms of magnitude and duration, - The great impact of the internal temperature gradient, which slows down mass diffusion, - The dramatic error on mass diffusivity value if the coupling is ignored. Keywords: experiment; identification; modelling; RH at back-face; transient state","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":"129563410","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/IDS2018.2018.7556
E. Amami, C. Besombes, N. Kechaou, K. Allaf
1-cm strawberry slices were partially airflow-dried at 50 °C, to reach 0.25 g H2O/g db. Optimized DIC treatment was performed at 350 kPa for 10 s. The final drying stage of these DIC-expanded slices was achieved from 0.25 to 0.1 g H2O/g db (dry basis) using intermittent Pulsed Micro-Wave Drying PMWD to prevent from the paradoxical step of coupled conduction heat transfer with deep generation and transfer of vapor. PMWD was defined at constant 100 W for 3.25±0.05 g with constant active time ton maintained at 2 s, and tempering time toff ranged between 2 and 10 s, or with a continuous way. By decreasing both energy consumption and total drying time of DIC-expanded slices using intermittent microwave, the whole cost significantly decreased to be much lower than the conventional MWD drying, with a great increasing of the quality.Keywords: Airflow Drying; Instant Controlled Pressure-Drop DIC; Swell-Drying; Pulsed Micro-Wave Drying; Physical and Chemical Characteristics.
1 cm草莓片在50℃下部分风干，达到0.25 g H2O/g db。优化后的DIC治疗在350 kPa下持续10 s。利用间歇式脉冲微波干燥PMWD，将这些dic膨胀片的最终干燥阶段从0.25至0.1 g H2O/g db(干基)实现，以防止耦合传导传热与深度蒸汽产生和传递的矛盾步骤。PMWD定义为恒定100 W(3.25±0.05 g)，恒定有效时间为2 s，回火截止时间为2 ~ 10 s，或采用连续方式。间歇式微波干燥技术在降低能耗和总干燥时间的同时，显著降低了dic膨化切片的总成本，大大低于常规随钻干燥技术，同时大大提高了产品质量。关键词:气流干燥;即时控制压降DIC;Swell-Drying;脉冲微波干燥;物理和化学特性。
{"title":"Strawberries hybrid drying combining airflow, dic technology and intermittent microwaves","authors":"E. Amami, C. Besombes, N. Kechaou, K. Allaf","doi":"10.4995/IDS2018.2018.7556","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7556","url":null,"abstract":"1-cm strawberry slices were partially airflow-dried at 50 °C, to reach 0.25 g H2O/g db. Optimized DIC treatment was performed at 350 kPa for 10 s. The final drying stage of these DIC-expanded slices was achieved from 0.25 to 0.1 g H2O/g db (dry basis) using intermittent Pulsed Micro-Wave Drying PMWD to prevent from the paradoxical step of coupled conduction heat transfer with deep generation and transfer of vapor. PMWD was defined at constant 100 W for 3.25±0.05 g with constant active time ton maintained at 2 s, and tempering time toff ranged between 2 and 10 s, or with a continuous way. By decreasing both energy consumption and total drying time of DIC-expanded slices using intermittent microwave, the whole cost significantly decreased to be much lower than the conventional MWD drying, with a great increasing of the quality.Keywords: Airflow Drying; Instant Controlled Pressure-Drop DIC; Swell-Drying; Pulsed Micro-Wave Drying; Physical and Chemical Characteristics. ","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":"133730873","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/IDS2018.2018.8378
F. Nadi, J. Atuonwu
The energy performance and carbon footprint associated with the fluidized bed drying of petals of Echium amoenum Fisch. and C.A. Mey are experimentally evaluated at three temperatures (40,50,60°C) and air velocities (0.50,0.75,1.00m/s). The maximum and minimum specific energy consumption are observed to occur at 40°C and 1ms-1 (79.18MJ/kg) and 60°C and 0.5m/s (22.60MJ/kg), respectively. The greenhouse gas emission is in the range, 0.10-8.40kgCO2eq, varying with drying conditions in the same manner as energy consumption, with natural gas-fired systems performing better than oil-fired systems. High-temperature, low-air velocity drying is thus, favourable for energy-efficient and sustainable fluidized bed drying of the petals.Keywords: fluidized bed dryer; greenhouse gas; specific energy consumption; Iran.
{"title":"Fluidized bed drying of petals of Echium amoenum Fisch. and C.A. Mey: energy analysis and carbon footprint","authors":"F. Nadi, J. Atuonwu","doi":"10.4995/IDS2018.2018.8378","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.8378","url":null,"abstract":"The energy performance and carbon footprint associated with the fluidized bed drying of petals of Echium amoenum Fisch. and C.A. Mey are experimentally evaluated at three temperatures (40,50,60°C) and air velocities (0.50,0.75,1.00m/s). The maximum and minimum specific energy consumption are observed to occur at 40°C and 1ms-1 (79.18MJ/kg) and 60°C and 0.5m/s (22.60MJ/kg), respectively. The greenhouse gas emission is in the range, 0.10-8.40kgCO2eq, varying with drying conditions in the same manner as energy consumption, with natural gas-fired systems performing better than oil-fired systems. High-temperature, low-air velocity drying is thus, favourable for energy-efficient and sustainable fluidized bed drying of the petals.Keywords: fluidized bed dryer; greenhouse gas; specific energy consumption; Iran. ","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":"126011299","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/IDS2018.2018.7348
Justyna Szadzińska, D. Mierzwa
The studies present convective drying of parsley with an intermittent microwave application. Eight different drying programs including convective drying (CV) were carried out in a laboratory-scale hybrid dryer. The influence of intermittent conditions on drying time, drying rate, energy efficiency and product quality was analysed. The results demonstrated that intermittent–microwave convective drying improves the drying kinetics and reduces energy consumption. Moreover, a higher retention of vitamin C, smaller color change and a better ability to rehydration were observed for the parsley samples dried using intermittent drying than for CV.Keywords: intermittent drying, microwaves, energy, vitamin C, rehydration.
{"title":"Intermittent–microwave and convective drying of parsley","authors":"Justyna Szadzińska, D. Mierzwa","doi":"10.4995/IDS2018.2018.7348","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7348","url":null,"abstract":"The studies present convective drying of parsley with an intermittent microwave application. Eight different drying programs including convective drying (CV) were carried out in a laboratory-scale hybrid dryer. The influence of intermittent conditions on drying time, drying rate, energy efficiency and product quality was analysed. The results demonstrated that intermittent–microwave convective drying improves the drying kinetics and reduces energy consumption. Moreover, a higher retention of vitamin C, smaller color change and a better ability to rehydration were observed for the parsley samples dried using intermittent drying than for CV.Keywords: intermittent drying, microwaves, energy, vitamin C, rehydration. ","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":"117263859","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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