Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7406
A. Babaki, G. Askari, Z. Emam-djomeh
In order to conserve cuminum cyminum L. during long storage periods, the drying kinetics of this seed undergoing microwave-assisted fluidized bed dryer at various microwave output power (300, 600 and 900w), air velocity (10, 15 and 20 m/s) and air temperatures (45, 55 and 65ᵒc) were studied. The main aim of this research is developing a mathematical model of mass transfer to investigate the microwave-assisted fluidized bed drying of cuminum cyminum L. seed. In this paper, we tried to discover a good model to evaluate moisture effective diffusivity (Deff). Keywords: cuminum cyminum L, microwave-assisted drying, mathematical modeling,
{"title":"Drying behavior, diffusion modeling of cuminum cyminum L. undergoing microwave-assisted fluidized bed drying","authors":"A. Babaki, G. Askari, Z. Emam-djomeh","doi":"10.4995/IDS2018.2018.7406","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7406","url":null,"abstract":"In order to conserve cuminum cyminum L. during long storage periods, the drying kinetics of this seed undergoing microwave-assisted fluidized bed dryer at various microwave output power (300, 600 and 900w), air velocity (10, 15 and 20 m/s) and air temperatures (45, 55 and 65ᵒc) were studied. The main aim of this research is developing a mathematical model of mass transfer to investigate the microwave-assisted fluidized bed drying of cuminum cyminum L. seed. In this paper, we tried to discover a good model to evaluate moisture effective diffusivity (Deff). Keywords: cuminum cyminum L, microwave-assisted drying, mathematical modeling,","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126772456","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 : 2018-09-07DOI: 10.4995/IDS2018.2018.7834
B. Koç, Nazan Caglar, G. Atar
Tarragon is a small shrubby perennial herb in the Asteraceae family. It is cultivated for the use of its aromatic leaves in seasoning, salads, sauces, vinegars, mustard and spices. In this study, tarragon was dried in two different drying equipment (infrared (ID) and microwave dryers (MD)) to compare the drying and final product properties (moisture content, water activity and colour change). Three different output power levels of 125, 250 and 500 W were used for MD, whereas the ID treatment involved three drying temperature levels that were 60, 70 and 80°C. A comparison of the drying kinetics, MD was more effective in shortening drying time when compared with ID. Keywords: Tarragon, microwave drying, infrared drying, color change
{"title":"Functional properties of dried tarragon affected by drying method","authors":"B. Koç, Nazan Caglar, G. Atar","doi":"10.4995/IDS2018.2018.7834","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7834","url":null,"abstract":"Tarragon is a small shrubby perennial herb in the Asteraceae family. It is cultivated for the use of its aromatic leaves in seasoning, salads, sauces, vinegars, mustard and spices. In this study, tarragon was dried in two different drying equipment (infrared (ID) and microwave dryers (MD)) to compare the drying and final product properties (moisture content, water activity and colour change). Three different output power levels of 125, 250 and 500 W were used for MD, whereas the ID treatment involved three drying temperature levels that were 60, 70 and 80°C. A comparison of the drying kinetics, MD was more effective in shortening drying time when compared with ID. Keywords: Tarragon, microwave drying, infrared drying, color change ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126249654","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 : 2018-09-07DOI: 10.4995/IDS2018.2018.7284
N. Vorhauer, P. Först, H. Schuchmann, E. Tsotsas
The pore scale progression of the sublimation front during primary freeze drying depends on the local vapor transport and the local heat transfer as well. If the pore space is size distributed, vapor and heat transfer may spatially vary. Beyond that, the pore size distribution can substantially affect the physics of the transport mechanisms if they occur in a transitional regime. Exemplarily, if the critical mean free path is locally exceeded, the vapor transport regime passes from viscous flow to Knudsen diffusion. At the same time, the heat transfer is affected by the local ratio of pore space to the solid skeleton. The impact of the pore size distribution on the transitional vapor and heat transfer can be studied by pore scale models such as the pore network model. As a first approach, we present a pore network model with vapor transport in the transitional regime between Knudsen diffusion and viscous flow at constant temperature in the dry region. We demonstrate the impact of pore size distribution, temperature and pressure on the vapor transport regimes. Then we study on the example of a 2D square lattice, how the presence of micro and macro pores affects the macroscopic progression of the sublimation front. Keywords: pore size distribution; transitional vapor transport; pore network model; fractured sublimation front.
{"title":"Pore network model of primary freeze drying","authors":"N. Vorhauer, P. Först, H. Schuchmann, E. Tsotsas","doi":"10.4995/IDS2018.2018.7284","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7284","url":null,"abstract":"The pore scale progression of the sublimation front during primary freeze drying depends on the local vapor transport and the local heat transfer as well. If the pore space is size distributed, vapor and heat transfer may spatially vary. Beyond that, the pore size distribution can substantially affect the physics of the transport mechanisms if they occur in a transitional regime. Exemplarily, if the critical mean free path is locally exceeded, the vapor transport regime passes from viscous flow to Knudsen diffusion. At the same time, the heat transfer is affected by the local ratio of pore space to the solid skeleton. The impact of the pore size distribution on the transitional vapor and heat transfer can be studied by pore scale models such as the pore network model. As a first approach, we present a pore network model with vapor transport in the transitional regime between Knudsen diffusion and viscous flow at constant temperature in the dry region. We demonstrate the impact of pore size distribution, temperature and pressure on the vapor transport regimes. Then we study on the example of a 2D square lattice, how the presence of micro and macro pores affects the macroscopic progression of the sublimation front. Keywords: pore size distribution; transitional vapor transport; pore network model; fractured sublimation front.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116104174","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 : 2018-09-07DOI: 10.4995/IDS2018.2018.7878
P. Fito, Jannika Bailey, Marta Castro-Giraldez, A. Esteves
Solar ovens have become a very popular technology for cooking, specially, in underdeveloped countries where access to firewood is scarce, time consuming and expensive. The benefits of solar cooking are multiple, such as saving money, as this device requires no fuel, as well as having an important impact in the environment, decreasing carbon dioxide emissions and decreasing deforestation. One challenge for food industry is to get to know the behaviour of food cooked with solar technology. The aim of this study was to model the drying process of white and red grape in solar oven using thermodynamics and spectrophotometry measurements, controlling the irradiation effect blocking the Ultraviolet radiation using a polarized vinyl film Keywords: sun radiation; thermodynamics; solar oven; drying
{"title":"Effect of solar radiation on cooking/drying process of grapes using solar oven","authors":"P. Fito, Jannika Bailey, Marta Castro-Giraldez, A. Esteves","doi":"10.4995/IDS2018.2018.7878","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7878","url":null,"abstract":"Solar ovens have become a very popular technology for cooking, specially, in underdeveloped countries where access to firewood is scarce, time consuming and expensive. The benefits of solar cooking are multiple, such as saving money, as this device requires no fuel, as well as having an important impact in the environment, decreasing carbon dioxide emissions and decreasing deforestation. One challenge for food industry is to get to know the behaviour of food cooked with solar technology. The aim of this study was to model the drying process of white and red grape in solar oven using thermodynamics and spectrophotometry measurements, controlling the irradiation effect blocking the Ultraviolet radiation using a polarized vinyl film Keywords: sun radiation; thermodynamics; solar oven; drying","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121014606","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 : 2018-09-07DOI: 10.4995/IDS2018.2018.7524
M. Peng, J. X. Liu, Y. Lei, X. J. Yang, Z. H. Wu, X. L. Huang
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
{"title":"Hot air drying characteristics and nutrients of apricot armeniaca vulgaris lam pretreated with Radio Frequency(RF)","authors":"M. Peng, J. X. Liu, Y. Lei, X. J. Yang, Z. H. Wu, X. L. Huang","doi":"10.4995/IDS2018.2018.7524","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7524","url":null,"abstract":"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 ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124946896","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 : 2018-09-07DOI: 10.4995/IDS2018.2018.7851
Angélique Léonard, Saïcha Gerbinet
Drying is known as a high energy consuming unit operation, representing between 12 to 25% of the global industrial energy consumption in developed countries. Consequently, drying contributes to several environmental impacts mainly associated to its heat or electricity requirements. One can cite global warming, emission of particles, acidification, photochemical ozone formation, … Based on a literature review and some dedicated case studies, this work will illustrate how Life Cycle Assessment (LCA) can be used to evaluate the environmental impacts associated to a drying operation. The results will be presended in a way to indicate some eco-design strategies for dryers. Keywords: drying; eco-design; Life cycle assessment; environmental impact.
{"title":"Using Life Cycle Assessment methodology to minimize the environmental impact of dryers","authors":"Angélique Léonard, Saïcha Gerbinet","doi":"10.4995/IDS2018.2018.7851","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7851","url":null,"abstract":"Drying is known as a high energy consuming unit operation, representing between 12 to 25% of the global industrial energy consumption in developed countries. Consequently, drying contributes to several environmental impacts mainly associated to its heat or electricity requirements. One can cite global warming, emission of particles, acidification, photochemical ozone formation, … Based on a literature review and some dedicated case studies, this work will illustrate how Life Cycle Assessment (LCA) can be used to evaluate the environmental impacts associated to a drying operation. The results will be presended in a way to indicate some eco-design strategies for dryers. Keywords: drying; eco-design; Life cycle assessment; environmental impact.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125153413","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 : 2018-09-07DOI: 10.4995/IDS2018.2018.7850
A. Pawłowski, Weronika Trawińska
Presented in this article studies show the investigation of ultrasound application as a new method for improvement of ceramic materials processing and their influence on mechanical properties of dried samples. Ultrasound were applied during convective and convective-microwave processes carried out in two different temperatures. Obtained results indicate increase of drying rate due to sonification and what’s more interesting they affect the material strength parameter. The experiments indicate that the effectiveness of ultrasound assist depends on the drying temperature and such dependency is observed mainy when considering dry product quality parameter. Keywords: ceramics; hybrid drying; material strength
{"title":"Influence of ultrasound assist during combined drying on ceramic materials quality and drying kinetics","authors":"A. Pawłowski, Weronika Trawińska","doi":"10.4995/IDS2018.2018.7850","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7850","url":null,"abstract":"Presented in this article studies show the investigation of ultrasound application as a new method for improvement of ceramic materials processing and their influence on mechanical properties of dried samples. Ultrasound were applied during convective and convective-microwave processes carried out in two different temperatures. Obtained results indicate increase of drying rate due to sonification and what’s more interesting they affect the material strength parameter. The experiments indicate that the effectiveness of ultrasound assist depends on the drying temperature and such dependency is observed mainy when considering dry product quality parameter. Keywords: ceramics; hybrid drying; material strength","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113968651","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 : 2018-09-07DOI: 10.4995/IDS2018.2018.7375
N. Kutlu, M. Yilmaz, H. Arslan, A. Isci, Ozge Sakiyan
In this study, effects of ohmic pretreatment on the drying rates and color kinetics of apple were investigated. Apple slices were treated at different electric field strengths (20-30 and 40 V/cm) at 60°C for 1 min. Drying process was applied at 60˚C-2 m/s by using a tray-dryer. ΔE and moisture content were calculated. These values were fitted to the semi-theoretical thin-layer drying and the zero and first-order kinetic model. The shortest drying time was found samples treated with 30 V/cm. Wang&Singh model gave the superior fit to the experimental data. ΔE fitted well to the zero-order kinetic model.Keywords: Ohmic heating, drying, kinetic models, thin-layer models, apple.
{"title":"The effect of ohmic heating pretreatment on drying of apple","authors":"N. Kutlu, M. Yilmaz, H. Arslan, A. Isci, Ozge Sakiyan","doi":"10.4995/IDS2018.2018.7375","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7375","url":null,"abstract":"In this study, effects of ohmic pretreatment on the drying rates and color kinetics of apple were investigated. Apple slices were treated at different electric field strengths (20-30 and 40 V/cm) at 60°C for 1 min. Drying process was applied at 60˚C-2 m/s by using a tray-dryer. ΔE and moisture content were calculated. These values were fitted to the semi-theoretical thin-layer drying and the zero and first-order kinetic model. The shortest drying time was found samples treated with 30 V/cm. Wang&Singh model gave the superior fit to the experimental data. ΔE fitted well to the zero-order kinetic model.Keywords: Ohmic heating, drying, kinetic models, thin-layer models, apple.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113998879","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 : 2018-09-07DOI: 10.4995/IDS2018.2018.7551
M. Bantle, C. Kopp, I. Claussen, I. Tolstorebrov
Drying conditions for convective driers are often based on empirical approaches in which the final product quality is evaluated post processing. Modern sensor technology and data processing enable second-by-second quality analyses but conventional systems do not utilize this possibility. An industrial convective drying chamber was modified with a camera system to investigate the product during the drying process. The obtained data was analyzed on color alternation (CIE-L*a*b* color space and Browning Index), shrinkage and deformation. Both, shrinkage and deformation show minor dependence on drying conditons. The investigation shows the time depending optical parameter at different drying conditions. This might offer new "smart" drying programs with focus on improved product quality. Keywords: color alternation; shrinkage; deformation; convective drying; smart drying
{"title":"Influence of the low temperature drying process on optical alternations of organic apple slices","authors":"M. Bantle, C. Kopp, I. Claussen, I. Tolstorebrov","doi":"10.4995/IDS2018.2018.7551","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7551","url":null,"abstract":"Drying conditions for convective driers are often based on empirical approaches in which the final product quality is evaluated post processing. Modern sensor technology and data processing enable second-by-second quality analyses but conventional systems do not utilize this possibility. An industrial convective drying chamber was modified with a camera system to investigate the product during the drying process. The obtained data was analyzed on color alternation (CIE-L*a*b* color space and Browning Index), shrinkage and deformation. Both, shrinkage and deformation show minor dependence on drying conditons. The investigation shows the time depending optical parameter at different drying conditions. This might offer new \"smart\" drying programs with focus on improved product quality. Keywords: color alternation; shrinkage; deformation; convective drying; smart drying","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122757109","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 : 2018-09-07DOI: 10.4995/IDS2018.2018.7733
Marta Castro-Giraldez, J. A. Tomas-Egea, R. Colom, P. Fito
Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work was the development of a thermodynamic model of chicken meat drying process using infrared thermography; also the viability of using dielectric spectroscopy as a monitoring system was analyzed. A thermodynamic model has been developed to predict the expansion/contraction phenomena of poultry meat throughout the drying process. Moreover, it was demonstrated that permittivity is a non-destructive method to monitor the evolution of drying process. Keywords: Poultry meat, hot air drying, permittivity, infrared, drying kinetics.
{"title":"Study of the hot air drying process of chicken breast by non-invasive techniques","authors":"Marta Castro-Giraldez, J. A. Tomas-Egea, R. Colom, P. Fito","doi":"10.4995/IDS2018.2018.7733","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7733","url":null,"abstract":"Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work was the development of a thermodynamic model of chicken meat drying process using infrared thermography; also the viability of using dielectric spectroscopy as a monitoring system was analyzed. A thermodynamic model has been developed to predict the expansion/contraction phenomena of poultry meat throughout the drying process. Moreover, it was demonstrated that permittivity is a non-destructive method to monitor the evolution of drying process. Keywords: Poultry meat, hot air drying, permittivity, infrared, drying kinetics. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131135129","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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