Pub Date : 2018-09-11DOI: 10.4995/IDS2018.2018.7612
Wenkui Zhu, Gaofei Guo, Chaoxian Liu, L. Cheng, Le Wang
Dehydration is widely involved in tobacco processing such as tobacco leaf curing, tobacco trip redrying and cut tobacco drying, which plays a key role due to its effect on the physical and chemical quality of tobacco. The current drying methods in tobacco processing mainly use heat conduction, heat convection or their combination to dehydrate tobacco materials. However, radiation heat transfer as one of basic heat transferways has not been investigated in the tobacco drying. In the present work, infrared radiation dryer was designed to explore the tobacco infrared radiation drying characteristics. The effect of radiation heat transfer conditions and vacuum on the drying kinetics and temperature of tobacco leaves was investigated. Diffusion coefficient of middle tobacco leaves C2F is between 0.848×10-10 ~ 1.597×10-10 m2/s. At the same time, the pore structure andpetroleum ether tobacco extracts in dried tobacco were also analyzed in order to explore the different effects of infrared radiation drying and traditional drying technology on tobacco quality. Keywords: Flue-cured tobacco; Infrared radiation; Vacuum; Dryingkinetics; Tobacco quality
{"title":"The infrared radiation and vacuum assisted drying kinetics of flue-cured tobacco leaf and its drying quality analysis","authors":"Wenkui Zhu, Gaofei Guo, Chaoxian Liu, L. Cheng, Le Wang","doi":"10.4995/IDS2018.2018.7612","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7612","url":null,"abstract":"Dehydration is widely involved in tobacco processing such as tobacco leaf curing, tobacco trip redrying and cut tobacco drying, which plays a key role due to its effect on the physical and chemical quality of tobacco. The current drying methods in tobacco processing mainly use heat conduction, heat convection or their combination to dehydrate tobacco materials. However, radiation heat transfer as one of basic heat transferways has not been investigated in the tobacco drying. In the present work, infrared radiation dryer was designed to explore the tobacco infrared radiation drying characteristics. The effect of radiation heat transfer conditions and vacuum on the drying kinetics and temperature of tobacco leaves was investigated. Diffusion coefficient of middle tobacco leaves C2F is between 0.848×10-10 ~ 1.597×10-10 m2/s. At the same time, the pore structure andpetroleum ether tobacco extracts in dried tobacco were also analyzed in order to explore the different effects of infrared radiation drying and traditional drying technology on tobacco quality. Keywords: Flue-cured tobacco; Infrared radiation; Vacuum; Dryingkinetics; Tobacco quality","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":"117003470","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/IDS2018.2018.7726
X. Qing, W. Xin, Y. Yan, W. Long
During hot melt fluidized bed coating, particle agglomeration leads to non-uniform particle size. In this study, Population Balance Model (PBM) is used to establish the conservation of the size of particles in the system. In order to solve the population balance model, it is discretized. The aggregation kernel of the particles can be described by the Equi-partition of Kinetic Energy (EKE) kernel based on the gas dynamics theory. The EKE kernel is incorporated into a discrete population balance (DPB) model, and the effective aggregation rate constant is obtained by fitting with the experimental data. Key words: Hot melt fluidized bed, PBM, DPB, EKE kernel, Aggregation rate constant.
{"title":"The aggregation rate constant of the discrete population balance model in hot melt fluidized bed coating process","authors":"X. Qing, W. Xin, Y. Yan, W. Long","doi":"10.4995/IDS2018.2018.7726","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7726","url":null,"abstract":"During hot melt fluidized bed coating, particle agglomeration leads to non-uniform particle size. In this study, Population Balance Model (PBM) is used to establish the conservation of the size of particles in the system. In order to solve the population balance model, it is discretized. The aggregation kernel of the particles can be described by the Equi-partition of Kinetic Energy (EKE) kernel based on the gas dynamics theory. The EKE kernel is incorporated into a discrete population balance (DPB) model, and the effective aggregation rate constant is obtained by fitting with the experimental data. Key words: Hot melt fluidized bed, PBM, DPB, EKE kernel, Aggregation rate constant. ","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":"124450310","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/IDS2018.2018.7469
Hira Yüksel, Özle Ünlüeroğlugil, G. Koç, S. N. Dirim
This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties
{"title":"Freeze dried quince (Cydonia oblonga) puree with the addition of different amounts of maltodextrin: physical and powder properties","authors":"Hira Yüksel, Özle Ünlüeroğlugil, G. Koç, S. N. Dirim","doi":"10.4995/IDS2018.2018.7469","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7469","url":null,"abstract":"This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder 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":"126894978","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/IDS2018.2018.7966
Aslı Zungur‐Bastıoğlu, M. Serdaroğlu, B. Öztürk, B. Nacak
In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type. Keywords: sucuk, fermented sausage, dry fermentation, fat replacement, olive oil, turkey meat
{"title":"Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening","authors":"Aslı Zungur‐Bastıoğlu, M. Serdaroğlu, B. Öztürk, B. Nacak","doi":"10.4995/IDS2018.2018.7966","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7966","url":null,"abstract":"In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type. Keywords: sucuk, fermented sausage, dry fermentation, fat replacement, olive oil, turkey meat","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":"124270266","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/IDS2018.2018.7531
A. Liapis, Jee-Ching Wang, R. Bruttini
A thermodynamic model employing the UNIFAC (Dortmund) method was developed to determine the currently unavailable partial vapor pressures of the binary gas mixture of water and tert-butyl alcohol (TBA) in equilibrium with their frozen solid mixtures. The results agree satisfactorily with the experimental data and indicate that TBA has higher vapor pressures which lead to higher total pressures at the moving interface that could result in larger total pressure gradients and convective mass transfer rates in the dried layer during primary drying. But the higher total pressures reduce the magnitude of the bulk diffusivity of the gas mixture and combined with the smaller Knudsen diffusivity of TBA could significantly impact the competing mass transfer mechanisms during freeze drying. Keywords: Freeze drying; Water and tert-butyl alcohol (TBA); UNIFAC (Dortmund); Partial vapor pressures; Convective flow and bulk and Knudsen diffusion
{"title":"The construction of thermodynamic expressions needed in the physicochemical mathematical model required for the rational quantitative evaluation of the freeze drying process of pharmaceutical solutions employing tertiary butyl alcohol as a co-solvent","authors":"A. Liapis, Jee-Ching Wang, R. Bruttini","doi":"10.4995/IDS2018.2018.7531","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7531","url":null,"abstract":"A thermodynamic model employing the UNIFAC (Dortmund) method was developed to determine the currently unavailable partial vapor pressures of the binary gas mixture of water and tert-butyl alcohol (TBA) in equilibrium with their frozen solid mixtures. The results agree satisfactorily with the experimental data and indicate that TBA has higher vapor pressures which lead to higher total pressures at the moving interface that could result in larger total pressure gradients and convective mass transfer rates in the dried layer during primary drying. But the higher total pressures reduce the magnitude of the bulk diffusivity of the gas mixture and combined with the smaller Knudsen diffusivity of TBA could significantly impact the competing mass transfer mechanisms during freeze drying. Keywords: Freeze drying; Water and tert-butyl alcohol (TBA); UNIFAC (Dortmund); Partial vapor pressures; Convective flow and bulk and Knudsen diffusion","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":"124799506","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/IDS2018.2018.7482
Roger williams De Souza Lima, G. Gutierez, P. Arlabosse, M. Ré
Spray drying has become not merely a drying process, but also an important tool for engineering solid structures, specially for multi-component feeds. In that way, it is important to know how the drying conditions and liquid formulations affect the particle final solid structure. In the present study, we investigated the changes on the solid structure of a spray-dried binary mixture of lactose and whey protein isolate under different process and formulation conditions. Particle morphology, diameter, porosity and occluded air were analyzed. Total solid content in the feed was the parameter of highest impact on the spray-dried particle’s occluded air volume.Keywords: spray drying; solid structure; porosity; hollow particless.
{"title":"Changing spray-dried lactose-whey protein isolate particle structure with drying conditions","authors":"Roger williams De Souza Lima, G. Gutierez, P. Arlabosse, M. Ré","doi":"10.4995/IDS2018.2018.7482","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7482","url":null,"abstract":"Spray drying has become not merely a drying process, but also an important tool for engineering solid structures, specially for multi-component feeds. In that way, it is important to know how the drying conditions and liquid formulations affect the particle final solid structure. In the present study, we investigated the changes on the solid structure of a spray-dried binary mixture of lactose and whey protein isolate under different process and formulation conditions. Particle morphology, diameter, porosity and occluded air were analyzed. Total solid content in the feed was the parameter of highest impact on the spray-dried particle’s occluded air volume.Keywords: spray drying; solid structure; porosity; hollow particless. ","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":"128608778","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/IDS2018.2018.7251
M. Jaskulski, Artur Lewandowski, I. Zbiciński
The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation. Keywords: foamed materials, gas admixing, powder properties, powder quality
{"title":"Experimental analysis of particle breakage and powder morphology in foam spray drying","authors":"M. Jaskulski, Artur Lewandowski, I. Zbiciński","doi":"10.4995/IDS2018.2018.7251","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7251","url":null,"abstract":"The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation. Keywords: foamed materials, gas admixing, powder properties, powder quality","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":"127071901","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/IDS2018.2018.7536
S. Afshar, H. Jubaer, L. Metzger, Hasmukh A. Patel, C. Selomulya, M. Woo
Most of the CFD simulations of spray dryers reported in the literature utilizes a fixed air inlet temperature numerical framework. In this paper, a numerical framework was introduced to model spray drying as an outlet air temperature controlled process. A P-controller numerical framework was introduced which allows the inlet temperature to be automatically adjusted based on the required outlet temperature set point. This numerical framework was evaluated with a simulation of a two-stage pilot scale spray drying system at the Davis Dairy Plant (South Dakota State University) which is used for commercial contract spray drying operation. Keywords: CFD simulation; Multi-Stage Spray Drying; P-Controller
{"title":"Implementation of P-Controller in Computational Fluid Dynamics (CFD) Simulation of a Pilot Scale Outlet Temperature Controlled Spray Dryer","authors":"S. Afshar, H. Jubaer, L. Metzger, Hasmukh A. Patel, C. Selomulya, M. Woo","doi":"10.4995/IDS2018.2018.7536","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7536","url":null,"abstract":"Most of the CFD simulations of spray dryers reported in the literature utilizes a fixed air inlet temperature numerical framework. In this paper, a numerical framework was introduced to model spray drying as an outlet air temperature controlled process. A P-controller numerical framework was introduced which allows the inlet temperature to be automatically adjusted based on the required outlet temperature set point. This numerical framework was evaluated with a simulation of a two-stage pilot scale spray drying system at the Davis Dairy Plant (South Dakota State University) which is used for commercial contract spray drying operation. Keywords: CFD simulation; Multi-Stage Spray Drying; P-Controller ","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":"133076883","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/IDS2018.2018.7533
A. Barretto, Camila Vespúcio Bis Souza, M. Pollonio, A. Penna
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Keywords: Low-fat; fermented sausage; weight loss; healthier meat products; ripening time.
{"title":"Influence of fat level reduction in the drying of Italian salami","authors":"A. Barretto, Camila Vespúcio Bis Souza, M. Pollonio, A. Penna","doi":"10.4995/IDS2018.2018.7533","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7533","url":null,"abstract":"The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Keywords: Low-fat; fermented sausage; weight loss; healthier meat products; ripening time. ","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":"123260651","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/IDS2018.2018.7720
Sadhana Sharma, P. Nema, N. Emanuel, S. Singha
Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform incomplete drying, poor rehydration characteristics, longer drying time, yellow discoloration and oiling off during drying. Freeze drying remains the best in retaining the quality of dried food products. Though it is highly expensive due to high processing and operation costs. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. Efforts have been made by use of pre-treatments prior subjecting to freeze drying. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be easily kept well for few years at room temperature without any addition of preservatives.Keywords: Paneer; freeze-drying; color; rehydration ratio; pre-treatment
{"title":"Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying","authors":"Sadhana Sharma, P. Nema, N. Emanuel, S. Singha","doi":"10.4995/IDS2018.2018.7720","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7720","url":null,"abstract":"Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform incomplete drying, poor rehydration characteristics, longer drying time, yellow discoloration and oiling off during drying. Freeze drying remains the best in retaining the quality of dried food products. Though it is highly expensive due to high processing and operation costs. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. Efforts have been made by use of pre-treatments prior subjecting to freeze drying. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be easily kept well for few years at room temperature without any addition of preservatives.Keywords: Paneer; freeze-drying; color; rehydration ratio; pre-treatment ","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":"130073269","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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