drying kinetics and rehydration characteristics of

Drying characteristics and solar convective drying

This experimental study aims to investigate the influence of solar drying parameters on water loss of fresh Hami melon flakes This article presented the experiment results of drying kinetics In this study drying kinetics was conducted on a solar convective dryer with heat pump at four air temperatures (i e 40 C 50 C 60 C and 70 C) flow rates (i e 1 2 3 and 4 m/s) and

Characteristics of thin

The effect of infrared (IR) power on drying kinetics rehydration and colour of green beans was investigated The drying experiments were carried out at 83 104 125 146 167 and 188 W It is observed that drying characteristics rehydration and colour of bean slices were greatly influenced by infrared power The drying data were fitted with five thin-layer drying models available in the

Intermittent Microwave Drying of Apple Slices: Drying

2020-3-3Intermittent Microwave Drying of Apple Slices: Drying Kinetics Modeling Rehydration Ratio and Effective İzli Polat Tarım Bilimleri Dergisi ─ Journal of Agricultural Sciences 26 (2020) 32-41 33 alternative procedure so as to save time and energy In this method a

Hot air drying characteristics of lettuce osmotic

Also drying characteristics exterior quality of products and rehydration characteristics of samples with and without treated by osmotic dehydration were investigated The results showes that first water loss and solid gain increase significantly by the increasing of glucose concentration and time

Phenolic content and some physical properties of

2019-8-8Broccoli samples (Brassica oleracea) with an initial moisture content of 82 87% (wb) were dried using microwave technology (18 36 and 54 W/g) Convective drying was used as a control group The dependent variables investigated in the study were phenolic content color rehydration capacity and microstructure of broccoli samples

Saccharomyces cerevisiae viability is strongly

The effects of rehydration kinetics and temperature on the viability of Saccharomyces cerevisiae dehydrated by drying were studied During rehydration a water activity range of 0117–0455 must be crossed slowly in order to maintain cell viability

Drying characteristics of yam slices (Dioscorea rotundata

2020-3-12Drying characteristics of yam slices (Dioscorea rotundata) in a convective hot air dryer: application of ANFIS in the prediction of drying kinetics John O Ojedirana Clinton E Okonkwoa * Abiola J Adeyib Oladayo Adeyic and rehydration ratio were calculated The experiments were carried out at three (3) drying air

Validation of drying models and rehydration

Validation of drying models and rehydration characteristics of betel (Piper betel L ) leaves S Balasubramanian R Sharma R K Gupta and R T Patil Food Grains Oilseeds Processing Division Central Institute of Post Harvest Engineering and Technology Ludhiana 141 004 Punjab India

Drying characteristics of yam slices (Dioscorea rotundata) in

2020-3-12Drying characteristics of yam slices (Dioscorea rotundata) in a convective hot air dryer: application of ANFIS in the prediction of drying kinetics Heliyon Pub Date : 2020-03-11 DOI: 10 1016/j heliyon 2020 e03555 John O

Effect of temperature on drying characteristics and

A shorter drying time together with acceptable product quality is preferred in food processing To accomplish this requirement the present work was studied on the effect of temperature on drying kinetics and quality of cooked rice The long grain-jasmine rice was chosen as a raw material The experiments were carried out at temperatures of 50 60 80 100 and 120C

1 Assessment of pretreatments on drying kinetics and

2 1 Abstract: In this study the effect of pretreatments (hot water blanching microwave blanching and ohmic2 heating) on drying kinetics and quality characteristics of red pepper 3 dried at 60 C and 70 C was investigated Drying times were varied between 205 - 290 4 minutes depending on pretreatment and temperature applied Drying rate also changed

Sauna Technique Drying Kinetic Modeling and

A sauna drying technique—the solar drier was designed and imposed constructed and tested for drying of seaweed The seaweed moisture content was decreased around 50% in 2-day sauna Kinetic curves of drying of seaweed were known to be used in this system The non-linear regression procedure was used to fit three different drying models The models were compared with experimental data of red

MODELING OF REHYDRATION KINETICS OF GREEN

ABSTRACT The water absorption characteristics of dried green bell peppers were studied at hydration temperatures at 25 50 and 75C Prior to drying at 65C green bell peppers were pretreated with ethyl oleate (AEEO) and citric acid (CITRIC) solutions Initial rehydration rates increased with rehydration temperature for all samples and were highest for the AEEO pretreated samples At all

Drying and rehydration characteristics of sour cherry

The effect of air temperature and velocity on the drying kinetics of sour cherry was investigated using a laboratory scale static-type dryer at air temperatures of 60 70 and 80C and air velocities of 0 3 0 6 and 0 9 m/s The Weibull distribution model was fitted to experimental data using nonlinear regression analysis techniques in the MATLAB computer program

Drying kinetics and rehydration characteristics of microwave

Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms Microwave-vacuum dehydration characteristics of button mushroom (Agaricus bisporus) were evaluated in a commercially available microwave oven (0–600 W) modified to a drying system by incorporating a vacuum chamber in the cavity

Drying kinetics structural characteristics and vitamin C

The drying kinetics and the structural properties were determined as a function of moisture content Convective drying was compared with freeze-drying in terms of product quality structural properties retention of vitamin C and rehydration characteristics

Drying Kinetics and Rehydration Characteristics of

The effect of pretreatment (0 5% citric acid solution) and drying air temperature (40 50 60 and 70C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer The experimental results show that the drying temperature and pretreatment have significant effects on the moisture removal from mushroom In addition rehydration ratio of pretreated samples was

Drying kinetics rehydration and colour characteristics

The effects of air drying temperature slice thickness and pre-treatment application on the drying kinetics of carrot slices during convective drying in the range 50–70 C were investigated Results indicated that drying time rehydration ratio and colour characteristics of carrot slices were more affected by drying air temperature followed by pre-treatment applications

Drying kinetics and physico

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango Guava and Aonla under different drying conditions It was found through regression analysis that drying ratio and rehydration ratio was also superior in vacuum drying followed by cabinet drying Wang J Xi YS Drying characteristics and drying quality of

Effects of Drying Conditions on Rehydration Characteristics

In order to find out the interaction among different heating and moistening processes the effects of temperature and humidity of drying medium and initial moisture content in tobacco strips on the rehydration characteristics of strips were investigated by simulating the

THIN LAYER DRYING KINETICS OF KIWIFRUITS(var Monty)

2) To choose a suitable drying model for describing the whole drying process 3) To calculate moisture diffusivity during vacuum drying at different temperatures and study the effect of drying temperature on shrinkage rehydration characteristics and sensory properties of kiwifruit II MATERIALS AND METHODS 2 1 Vacuum oven

Effect of microwave power on kinetics and characteristics

Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longan Lour ) pulp Dongxiao Su1 2 Mingwei Zhang1 2 Zhencheng Wei1 Xiaojun Tang1 Ruifen Zhang1 Lei Liu1 and Yuanyuan Deng1 Abstract The drying kinetics of longan (Dimocarpus longan Lour ) pulp processed by microwave vacuum under dif-

Drying kinetics and rehydration characteristics of

2007-1-1Microwave-vacuum dehydration characteristics of button mushroom (Agaricus bisporus) were evaluated in a commercially available microwave oven (0–600 W) modified to a drying system by incorporating a vacuum chamber in the cavity The effect of drying parameters namely microwave power system pressure and product thickness on the drying kinetics and rehydration characteristics were

Drying kinetics and quality characteristics of beetroot

power (1080 W) witnessed increased drying rates and substantial shortening of the drying time Two term and logarithmic model successfully described the drying kinetics of convectively dehydrated and microwave finish dehydrated beetroot slices respectively Rehydration characteristics of beetroot were

Heat

2020-2-4Doymaz I (2017) Drying kinetics rehydration and color characteristics of convective hot air drying of carrot slices Heat and Mass Transfer 53(1) 25–35 [8] Duan L (2015) Cowpea hot air drying moisture prediction model based on Elman neural networks (M Sc Thesis Inner Mongolia Agricultural University Hohhot China)