drying and dehydration kinetics of ginger

Effect of Ethyl Oleate Pretreatment on Drying of Ginger

The drying rate curves showed that drying occurred in falling rate period and the drying times of pretreated ginger were shorter than those of untreated ginger Thin-layer drying models such as Newton Page Modified Page Henderson and Pabis and Wang and Singh were evaluated based on statistical criteria The Page model was found to be a better model for describing the drying kinetics

o d P r o c essi F o Journal of Food Hussein et al J Food

Osmotic dehydration preceding air drying decreases colour changes and increases flavour retention in dried fruits and vegetables [15] The resulting product has generally better quality than the dried one without pretreatment Ade-Omowaye et al [19] also reported that osmotic pretreatment reduced heat damage improved textural quality vitamin retention flavour enhancement and colour

Effect of Microwave Power and Sample Thickness on

Elephant foot yam was dried under different microwave power ranging from 180 W to 900 W and sample thickness (5-15 mm) to study their effect on microwave drying kinetics Drying time drying rate kinetic rate constant effective moisture diffusivity and rehydration ratio are various factors studied Increase in microwave power and decrease in sample thickness increased drying rate and

Effect of Microwave Power and Sample Thickness on

Elephant foot yam was dried under different microwave power ranging from 180 W to 900 W and sample thickness (5-15 mm) to study their effect on microwave drying kinetics Drying time drying rate kinetic rate constant effective moisture diffusivity and rehydration ratio are various factors studied Increase in microwave power and decrease in sample thickness increased drying rate and

IOP Conference Series: Earth and Environmental Science

Drying of ginger using tray dryer were carried out at various drying conditions dehydration operation in the food and chemical industry The wide variety of preserved foods which today are available to the consumers and the interesting concern for meeting quality specifications and energy conservation emphasize the need for a thorough understanding of the drying process [2 3] Drying

Foods

Vacuum freeze-drying of biological materials is one of the best methods of water removal with final products of highest quality The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction In addition the lower temperatures in the process allow maximal nutrient and bioactive compound retention

o d P r o c essi F o Journal of Food Hussein et al J Food

Osmotic dehydration preceding air drying decreases colour changes and increases flavour retention in dried fruits and vegetables [15] The resulting product has generally better quality than the dried one without pretreatment Ade-Omowaye et al [19] also reported that osmotic pretreatment reduced heat damage improved textural quality vitamin retention flavour enhancement and colour

Investigation of Solar Drying of Ginger (Zingiber

Page model was found to be most suitable to describe the drying kinetics of ginger in solar dryer under natural convection among the tested models 1 Introduction Drying has a vital role in postharvest processing It has always been of great importance for conserving agricultural products and for extending the food shelf life Many of the moisture-mediated deterioration reactions and

Kinetics Optimization and Proximate Analysis of Drying

Research Article Ind Chem Vol 3(1) DOI: 10 4172/2469-9764 1000123 Kinetics Optimization and Proximate Analysis of Drying Moringa Oleifera Seeds in A Tray Dryer Lekan Taofeek Popoola 1 * Abdulwahab Giwa 1 and Tajudeen Adejare Aderibigbe 2 1 Chemical and Petroleum Engineering Department Afe Babalola University Ado-Ekiti Ekiti State Nigeria 2 Chemical Science Department

Effect of Microwave Power and Sample Thickness on

Elephant foot yam was dried under different microwave power ranging from 180 W to 900 W and sample thickness (5-15 mm) to study their effect on microwave drying kinetics Drying time drying rate kinetic rate constant effective moisture diffusivity and rehydration ratio are various factors studied Increase in microwave power and decrease in sample thickness increased drying rate and

EXPERIMENTAL ANALYSIS OF MICROWAVE DRYING

Drying a process of removal of moisture content was carried out on ginger rhizomes Besides several advantages during dehydration some important changes take place such as structural and physicochemical modifications which affects the final product quality Microwave heating at specific experimental conditions was aimed at the restoration of nutritional and medicinal properties of the raw

Effect of Ethyl Oleate Pretreatment on Drying of Ginger

The drying rate curves showed that drying occurred in falling rate period and the drying times of pretreated ginger were shorter than those of untreated ginger Thin-layer drying models such as Newton Page Modified Page Henderson and Pabis and Wang and Singh were evaluated based on statistical criteria The Page model was found to be a better model for describing the drying kinetics

Determination of drying kinetics and convective heat

In the present work the effects of some parametric values on convective heat transfer coefficients and the thin layer drying process of ginger slices were investigated Drying was done in the laboratory by using cyclone type convective dryer The drying air temperature was varied as 40 50 60 and 70 C and the air velocity is 0 8 1 5 and 3 m/s

Fluidized Bed Drying of Fruits and Vegetables: An Overview

09/01/2015and 140 C) showed the best results in terms of dehydration characteristics Mustard one of the popular oil seeds is investigated for drying in batch fluidized beds Experiments were conducted to assess the kinetics of drying for the variation in the inlet air temperature the inlet air flow rate and the solids holdup in the fluidized bed The drying rate was found to increase significantly

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Dehydration Kinetics of Cassava Yam and Potato Slices Using a Refractance WindowTM Dryer  Akinola A A Ezeorah S N ( FUOYE Journal of Engineering and Technology 2018 ) This study aims to investigate the drying characteristics of cassava yam and potato slices using a laboratory scale batch Refractance Window™ (RW) dryer

Influence of osmotic dehydration conditions on apple air

Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics Mandala IG Anagnostaras EF Oikonomou CK Journal of Food engineering 01 Aug 2005 69(3): 307-316 DOI: 10 1016/j jfoodeng 2004 08 021 AGR: IND43698620 Share this article Share with email Share with twitter Share with linkedin Share with facebook Abstract The influence of

Mass exchange during osmotic drying of ginger treated

Mass exchange during osmotic drying of ginger treated banana slices Deep P Patel Dr SK Jain Dr NK Jain and Dr SS Lakhawat Abstract The ripe banana slices of 20 mm thickness were osmo dried by immersing them in sugar syrup solutions of three different concentrations 40 50 and 60 oBrix mixed with ginger juice (12:1) at three different osmotic temperatures 35 45 and 55 oC having the

Kinetics and Quality of Microwave

Murthy T P K Manohar B Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network International Journal of Food Science and Technology 2012 47 (6):1229–1236 doi: 10 1111/j 1365-2621 2012 02963 x

Journal of Food Sivasakthi and Sangeetha Food Process

air oven drying freeze drying and microwave drying etc to get dried fruits snacks and other products with extended keeping quality The consumers prefer dried food products in terms of convenience good health and pleasure Osmotic dehydration is a process in which partial removal of water from tissues of plant by dipping in hypotonic

Effect of high pressure pretreatment on drying kinetics

The present study reports for the first time the effect of high pressure pretreatment (100–400 MPa 10 min) on drying kinetics of ginger and its oleoresin extraction High pressure pretreated samples were dried powdered and solvent extracted The increase in drying temperature (55–85C) increased the moisture diffusivity (2 03–4 87 10−9 m2/s) but resulted in decrease in 6-gingerol

Effect of Microwave Power and Sample Thickness on

Elephant foot yam was dried under different microwave power ranging from 180 W to 900 W and sample thickness (5-15 mm) to study their effect on microwave drying kinetics Drying time drying rate kinetic rate constant effective moisture diffusivity and rehydration ratio are various factors studied Increase in microwave power and decrease in sample thickness increased drying rate and

Effect of Ethyl Oleate Pretreatment on Drying of Ginger

The drying rate curves showed that drying occurred in falling rate period and the drying times of pretreated ginger were shorter than those of untreated ginger Thin-layer drying models such as Newton Page Modified Page Henderson and Pabis and Wang and Singh were evaluated based on statistical criteria The Page model was found to be a better model for describing the drying kinetics

Food Dryer Machine Application and Drying Process in

Hot air dehydration is an indispensable step in fruit processing because of its accurate design high-efficient work and high hygiene standard Read More Hot Air Dryer Application in Cassava Dehydration Hot Air Dryer Application in Cassava Dehydration Afodzeusoven 2019-05-30T10:57:52+00:00 Drying Ideas | Fresh cassava is easy to get deteriorated so cassava is often dried by hot air dryer to

Effect of Infrared Drying Power on Dehydration

In the present work the effect of infrared drying power on dehydration and rehydration characteristics energy consumption and essential oil yield of common wormwood leaves was studied Thin layers of the leaves were dried at power levels of 200 300 400 and 500W Effective moisture diffusivity values for the leaves over the applied drying conditions were obtained to be in the range of 8