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Hot Air Drying (hot + air_drying)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

Hot air drying of yacon (Smallanthus sonchifolius) and its effect on sugar concentrations

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009
Caroline Fenner Scher
Summary This work aimed to experimentally study the drying behaviour of yacon tubers with and without steam blanching. Drying was carried out for 5 h and 30 min in a forced air dryer at 50 °C, 60 °C and 70 °C. The results indicated that the shortest drying time was obtained at 70 °C for blanched samples, and that the equilibrium water activity values were significantly lower for the blanched samples at all temperatures. The yacon dried without prior blanching showed lowest concentrations of reducing sugars when dried at 70 °C, significantly lower than those dried at 50 °C and 60 °C. This indicates hydrolysis of the fructo-oligosaccharides at 70 °C, a fact verified by the significant increase in reducing sugars content from 36.65 ± 0.54,44.10 ± 0.96% and reduction in the non-reducing sugars from 31.62 ± 0.55,26.18 ± 0.29%. [source]

Convective hot air drying of blanched yam slices

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2008
Olajide Philip Sobukola
Summary In this study, a laboratory convective hot air dryer was used for the thin layer drying of blanched yam slices and experimental moisture ratio was compared with Newton, Logarithmic, Henderson and Pabis, modified Henderson and Pabis, approximation of diffusion, modified page 1, two-term exponential, Verma et al. and Wang and Singh models. Among all the models, the approximation of diffusion model was found to satisfactorily describe the kinetics of air-drying of blanched yam slices. The increase in air temperature significantly reduced the drying time with no constant rate period but drying occurs in falling rate period. The effective diffusivity values varied between 7.62 × 10,8 to 9.06 × 10,8 m2 s,1 and increased with increase in temperature. An Arrhenius relation with an activation energy value of 8.831 kJ mol,1 showed the effect of temperature on moisture diffusivity. [source]

Comparative Study of Quality Changes Occurring on Dehydration and Rehydration of Cooked Chickpeas (Cicer Arietinum L.) Subjected to Combined Microwave,Convective and Convective Hot Air Dehydration

JOURNAL OF FOOD SCIENCE, Issue 6 2006
A.A. Gowen
ABSTRACT:, Convective hot air dehydration (100 °C) of cooked chickpeas was compared with the combination of microwave,convective hot air dehydration, in terms of microstructure, density, color, texture, dehydration, and rehydration. In the combined drying experiments, 2 levels of microwave power (100 W and 200 W) were investigated, combined continuously with convective air drying at 100 °C. Compared with convective hot air drying, combination drying led to a considerable reduction in dehydration time. Combination drying also improved the porosity of the finished dehydrated product, leading to faster rehydration kinetics. Cryogenic scanning electron microscopy micrographs showed that chickpeas subjected to combined drying experienced less shrinkage than those dried by convective hot air. Combination drying at the higher (200 W) level produced a darker (P < 0.05) rehydrated product with significantly lower relative rehydrated moisture content (P < 0.05) when compared with the lower (100 W) level of combination drying. [source]

Fluidized Bed Air Drying: Experimental Study and Model Development

THE CANADIAN JOURNAL OF CHEMICAL ENGINEERING, Issue 2 2003
Markus Henneberg
Abstract The presented study describes the processes and mechanisms of batch fluidized bed drying. The influencing factors of hot air drying are theoretically and experimentally examined, in order to present the relations between temperature and humidity profiles and all other drying parameters. A physical model is presented to facilitate the calculation of the drying processes under defined conditions. Three succeeding drying stages are therefore modeled. Mass and energy balances including all components taking part in the process are formulated. The model clarities the drying process under the assumption of pure heat transfer mechanisms. It does not contain adaptive parameters and takes into account an inactive bypass fraction of the fluidization and drying medium. The evaluation of the model was successful for two fluidized bed plants with nominal widths of 100 mm and 400 mm. The experiments showed sufficient accuracy and transferability of the model to equipment of application-oriented dimensions. On décrit dans la présente étude les procédés et mécanismes de séchage en lit fluidisé discontinu. Les facteurs importants du séchage à air chaud sont examinés de façon théorique et expérimentale dans le but d'expliquer les relations entre les profils de température et d'humidité et tous les autres paramètres de séchage. On présente un modèle physique pour faciliter le calcul des procédés de séchage dans des conditions définies. Trois étapes de séchage consécutives sont modélisées. Les bilans de matière et d'énergie faisant intervenir tous les composants qui prennent part au procédé sont formulés. Le procédé de séchage est modélisé en supposant des mécanismes de transfert de chaleur purs. Il ne comporte pas de paramètres adaptatifs et prend en compte une fraction de dérivation inactive du milieu de fluidisation et de séchage. L'évaluation du modèle s'est avérée concluante pour deux lits fluidisés de largeur nominale de 100 mm et 400 mm. Les expériences montrent une précision et une transférabilité suffisantes du modèle à des équipements de dimensions industrielles. [source]