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":"20 1","pages":"0"},"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":"1 1","pages":"0"},"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}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7965
B. Öztürk, M. Serdaroğlu
In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products. Keywords: Jerusalem artichoke, oven-drying, emulsified chicken meatball, sodium tripolyphosphate, phosphate-free
{"title":"Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs","authors":"B. Öztürk, M. Serdaroğlu","doi":"10.4995/IDS2018.2018.7965","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7965","url":null,"abstract":"In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products. Keywords: Jerusalem artichoke, oven-drying, emulsified chicken meatball, sodium tripolyphosphate, phosphate-free","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131336977","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/IDS2018.2018.7311
C. Martínez-Vera, M. Vizcarra-Mendoza
The aim of the present work is to determine the moisture diffusion coefficient in peas applying, in a first step, a methodology previously published in the literature by Uddin et al.[1] for determining constant diffusion coefficients taking in account the volume reduction associated to the drying process. Then, in a second step, refine it by means of an optimization step. The optimization step is justified because the methodology of Uddin et al. is based in a solution of the diffusion equation that is not mathematically valid for the drying-shrinking problem. Keywords: : moisture diffusivity; drying-shrinking; peas drying
{"title":"Moisture diffusion coefficient estimation in peas drying by means of a modified Hawlader and Uddin method","authors":"C. Martínez-Vera, M. Vizcarra-Mendoza","doi":"10.4995/IDS2018.2018.7311","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7311","url":null,"abstract":"The aim of the present work is to determine the moisture diffusion coefficient in peas applying, in a first step, a methodology previously published in the literature by Uddin et al.[1] for determining constant diffusion coefficients taking in account the volume reduction associated to the drying process. Then, in a second step, refine it by means of an optimization step. The optimization step is justified because the methodology of Uddin et al. is based in a solution of the diffusion equation that is not mathematically valid for the drying-shrinking problem. Keywords: : moisture diffusivity; drying-shrinking; peas drying ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127715861","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/IDS2018.2018.7761
Bhaumik Bheda, Manoj Shinde, R. Ghadge, B. Thorat
Algae drying was carried out using Vacuum Tray Dryer and an Innovative Solar Conduction Dryer. Algae was dried in a Vacuum Tray Dryer at 60°C under varied pressure conditions and makes use of specially designed double condenser system. The open sun drying and solar conduction dryer (SCD) was also used for algae drying. Comparison between open sun drying and solar conduction dryer were done and it was found that the solar conduction dryer gives high performance than the open sun drying. It was also found that, the conductive heat transfer mode plays a crucial role in the solar conduction dryer. Keywords: Vaccum Dryer; Solar Conduction Dryer; Algal Drying
{"title":"Drying of algae by various drying methods","authors":"Bhaumik Bheda, Manoj Shinde, R. Ghadge, B. Thorat","doi":"10.4995/IDS2018.2018.7761","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7761","url":null,"abstract":"Algae drying was carried out using Vacuum Tray Dryer and an Innovative Solar Conduction Dryer. Algae was dried in a Vacuum Tray Dryer at 60°C under varied pressure conditions and makes use of specially designed double condenser system. The open sun drying and solar conduction dryer (SCD) was also used for algae drying. Comparison between open sun drying and solar conduction dryer were done and it was found that the solar conduction dryer gives high performance than the open sun drying. It was also found that, the conductive heat transfer mode plays a crucial role in the solar conduction dryer. Keywords: Vaccum Dryer; Solar Conduction Dryer; Algal Drying","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128127811","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/IDS2018.2018.7626
A. Fuentes, Samuel Verdú, C. Fuentes, R. Grau, J. Barat
The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this mew process showed an adequate hygienic quality and good sensory acceptance. The salting-curing process using water permeable bags requires less manipulation, reduces waste generation and allows greater control during processing. This technique could be an interesting alternative to the traditional processes, improving the hygienic quality of the products and minimizing the environmental impact.Keywords: Dry-cured loin; Salting; Water vapour permeable bags; Physicochemical properties; Sensory.
{"title":"Production of dry-cured pork loin using water vapour permeable bags","authors":"A. Fuentes, Samuel Verdú, C. Fuentes, R. Grau, J. Barat","doi":"10.4995/IDS2018.2018.7626","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7626","url":null,"abstract":"The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this mew process showed an adequate hygienic quality and good sensory acceptance. The salting-curing process using water permeable bags requires less manipulation, reduces waste generation and allows greater control during processing. This technique could be an interesting alternative to the traditional processes, improving the hygienic quality of the products and minimizing the environmental impact.Keywords: Dry-cured loin; Salting; Water vapour permeable bags; Physicochemical properties; Sensory. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134294138","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/IDS2018.2018.7815
Gislaine C. Nogueira, F. Fakhouri, R. A. D. Oliveira
The objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic (1:1)) obtained by freeze drying and spray drying and evaluate their physico-chemical properties. The yield of blackberry freeze drying process was higher than the value found for spray drying process. The presence of encapsulating agent and drying method used for producing the powders influenced the average particle size, diameter, hygroscopicity, solubility, wettability and anthocyanin content of the powders. Keywords: process yield; average size; hygroscopicity; solubility; anthocyanin; antioxidant property
{"title":"Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying","authors":"Gislaine C. Nogueira, F. Fakhouri, R. A. D. Oliveira","doi":"10.4995/IDS2018.2018.7815","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7815","url":null,"abstract":"The objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic (1:1)) obtained by freeze drying and spray drying and evaluate their physico-chemical properties. The yield of blackberry freeze drying process was higher than the value found for spray drying process. The presence of encapsulating agent and drying method used for producing the powders influenced the average particle size, diameter, hygroscopicity, solubility, wettability and anthocyanin content of the powders. Keywords: process yield; average size; hygroscopicity; solubility; anthocyanin; antioxidant property ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133068130","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/IDS2018.2018.7373
Ming Liu, Rongtang Liu, Junjie Yan
Lignite, a kind of low rank coal, has the characteristics of high moisture, high volatile, high ash and low heat value. The low-temperature pyrolysis technology is potential to improve the utilization efficiency of lignite. Therefore, a lignite-based energy system integrated with pre-drying and low-temperature pyrolysis was proposed in this paper. To assess the influence of pre-drying process, theoretical models were developed based on thermodynamics, and a case analysis was then performed to get the quantitative effect of pre-drying on efficiency of energy utilization. Results show that pre-drying on PPPS theoretical model can significantly improve the utilization of lignite by 1.46%.Keywords: Lignite; Pre-drying; Low-temperature pyrolysis; Energy efficiency; Case analysis.
{"title":"Theoretical study and case analysis for a pre-dried pyrolysis coupled lignite-fired power system","authors":"Ming Liu, Rongtang Liu, Junjie Yan","doi":"10.4995/IDS2018.2018.7373","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7373","url":null,"abstract":"Lignite, a kind of low rank coal, has the characteristics of high moisture, high volatile, high ash and low heat value. The low-temperature pyrolysis technology is potential to improve the utilization efficiency of lignite. Therefore, a lignite-based energy system integrated with pre-drying and low-temperature pyrolysis was proposed in this paper. To assess the influence of pre-drying process, theoretical models were developed based on thermodynamics, and a case analysis was then performed to get the quantitative effect of pre-drying on efficiency of energy utilization. Results show that pre-drying on PPPS theoretical model can significantly improve the utilization of lignite by 1.46%.Keywords: Lignite; Pre-drying; Low-temperature pyrolysis; Energy efficiency; Case analysis. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133375487","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}
Combined effects of sodium carbonate (SC) pretreatment and hybrid drying methods (freeze drying-instant controlled pressure drop drying (FD-ICPDD), hot air drying (HAD-ICPDD) on nutritional and antioxidant properties of Goji berries were investigated. Compared with distilled water pretreatment, SC pretreatment could obtain products with better quality. Goji dried by FD-ICPDD showed better overall quality than that dried by HAD or FD alone. FD-ICPDD products exhibited higher contents of total Lycium barbarum polysaccharide (140 g/kg), total carotenoids (2.4 g/kg) as well as the strongest ABTS.+ radical scavenging activity (57.6 μmol TE/g). FD-ICPDD could be an alternative drying method for processing valuable agro-products. Keywords: sodium carbonate, instant controlled pressure drop drying, nutritional properties, antioxidant activity
{"title":"Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries","authors":"Huihui Song, Jin-feng Bi, Qinqin Chen, Zhou Mo, Xinye Wu, Jianxin Song","doi":"10.4995/IDS2018.2018.8373","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.8373","url":null,"abstract":"Combined effects of sodium carbonate (SC) pretreatment and hybrid drying methods (freeze drying-instant controlled pressure drop drying (FD-ICPDD), hot air drying (HAD-ICPDD) on nutritional and antioxidant properties of Goji berries were investigated. Compared with distilled water pretreatment, SC pretreatment could obtain products with better quality. Goji dried by FD-ICPDD showed better overall quality than that dried by HAD or FD alone. FD-ICPDD products exhibited higher contents of total Lycium barbarum polysaccharide (140 g/kg), total carotenoids (2.4 g/kg) as well as the strongest ABTS.+ radical scavenging activity (57.6 μmol TE/g). FD-ICPDD could be an alternative drying method for processing valuable agro-products. Keywords: sodium carbonate, instant controlled pressure drop drying, nutritional properties, antioxidant activity","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124525996","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/IDS2018.2018.7715
Ana Paula Filippin, É. Tada, J. C. Thoméo, M. A. Mauro
This study aimed at the modeling and simulation of intermittent drying to be applied to highly deformable moist foods such as apples. Mass transport modeling considered two stages: the first at 95, 85 and 75ºC air temperatures, and the second at 60ºC. The shrinkage was correlated with the sample moisture and included in the model that was solved by the finite differences method. The first stage temperatures affected the water diffusivity in the second stage. This model was suitable for simulating the water profiles during the two-stage intermittent drying, showing an efficient fitting to the experimental data. Keywords: thermal intermittence; coefficient diffusion effective; shrinkage; apple drying.
{"title":"Modeling and simulation of intermittent drying of high moisture foods","authors":"Ana Paula Filippin, É. Tada, J. C. Thoméo, M. A. Mauro","doi":"10.4995/IDS2018.2018.7715","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7715","url":null,"abstract":"This study aimed at the modeling and simulation of intermittent drying to be applied to highly deformable moist foods such as apples. Mass transport modeling considered two stages: the first at 95, 85 and 75ºC air temperatures, and the second at 60ºC. The shrinkage was correlated with the sample moisture and included in the model that was solved by the finite differences method. The first stage temperatures affected the water diffusivity in the second stage. This model was suitable for simulating the water profiles during the two-stage intermittent drying, showing an efficient fitting to the experimental data. Keywords: thermal intermittence; coefficient diffusion effective; shrinkage; apple drying. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"41 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134259613","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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