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Journal articles on the topic 'Drying quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Doymaz, I., A. S. Kipcak, and S. Piskin. "Microwave drying of green bean slices: drying kinetics and physical quality." Czech Journal of Food Sciences 33, No. 4 (June 3, 2016): 367–76. http://dx.doi.org/10.17221/566/2014-cjfs.

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2

Vermaas, H. F. "Drying Eucalypts for Quality: Material Characteristics, Pre-drying Treatments, Drying Methods, Schedules and Optimisation of Drying Quality." South African Forestry Journal 174, no. 1 (November 1995): 41–49. http://dx.doi.org/10.1080/00382167.1995.9629877.

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3

Song, Qi, and Xinhua Wei. "Establishment of Rice Quality Prediction Model for Intermittent Drying." Transactions of the ASABE 64, no. 4 (2021): 1355–63. http://dx.doi.org/10.13031/trans.14243.

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HighlightsThis study explored the feasibility of developing an evaluation method for rice quality.A unified quality scale for different drying cycles facilitates evaluation of rice quality after drying.A head rice yield (HRY) prediction model was established that fit well with the actual HRY.The established HRY prediction model can be used as a performance index for optimization of rice drying.Abstract. Intelligent control of the drying process is important to achieve better rice quality. An effective quality evaluation method is the basis for intelligent control of rice drying. To study the effects of intermittent drying on the quality of paddy rice and explore the feasibility of establishing a quality evaluation method, intermittent drying experiments were conducted with variety Nanjing 9108 (Oryza sativa L.). The paddy samples were dried from an initial moisture content of 23.10% to 14% wet basis (w.b.). The paddy samples were initially dried at 60°C to various moisture contents without tempering. These pre-dried samples were then dried using different drying temperatures to obtain specific moisture content reductions, tempered, and then dried again at 60°C to the final moisture content of 14% w.b. without tempering. After drying, the quality parameters of the paddy samples were measured and analyzed. The R2 values of the head rice yield (HRY) prediction model, chalkiness prediction model, and protein prediction model established in this study were 0.75, 0.44, and 0.26, respectively. The HRY prediction model was shown to accurately predict HRY in the intermittent drying experiments. Within the range of the model parameters, the effectiveness of the HRY prediction model was explored by constant-temperature intermittent drying and variable-temperature intermittent drying. The results showed that if the summation of the predicted changes in HRY is large, then the measured HRY will be large. Therefore, the HRY prediction model can be used as a performance index for rolling optimization of the paddy drying process. Keywords: Head rice yield, Intermittent drying, Prediction model, Rice quality.

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4

Rybka, Adolf, Petr Heřmánek, and Ivo Honzík. "Effect of drying temperature in hop dryer on hop quality." Research in Agricultural Engineering 67, No. 1 (March 31, 2021): 1–7. http://dx.doi.org/10.17221/61/2020-rae.

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One of the qualitative characteristics of both green and dried hops is the content of hop essential oils which are contained in a quantity of 0.5 to 3.5%, depending on the hop variety. These essential oils are heat labile substances because the temperature has an influence on their content. Hop cones, dried either in belt or chamber dryers, are exposed to a drying medium temperature of 55 °C to 60 °C for the entire duration of drying, i.e. for 6–8 hours. Under current drying conditions there is a loss of approx. 15 to 25% of the total content of essential oils present in hops before drying. In case of special aroma hop varieties, such losses lead to a decline in the product quality. Comparative measurements have been carried out with a laboratory equipment to find out whether more aromatic essential oils are retained in hop cones at a drying temperature of 40 °C compared to a drying temperature of 60 °C. The measurement carried out with the most common variety of Saaz hop concluded that the essential oil losses were lower by 33.4% at a drying temperature of 40 °C, and with other seven mostly hybrid varieties the losses were lower on average by 13.9% than at a drying temperature of 60 °C. The measurements proved that each of the varieties retained, to a significant extent, its content of essential oils in the dried hop cones at a drying temperature of 40 °C.

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5

Yue, Shi, Wang Jing, Wang Yubin, Zhang Huijuan, Ma Yue, Zhao Xiaoyan, and Zhang Chao. "Inlet temperature affects spray drying quality of watermelon powder." Czech Journal of Food Sciences 36, No. 4 (September 3, 2018): 316–23. http://dx.doi.org/10.17221/406/2017-cjfs.

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The effect of the inlet temperature on the quality of watermelon powder after spray drying was evaluated. Inlet temperatures of the drying air of 120, 130, 140, and 150°C maintained water solubility of the watermelon powder at 96%. At 253 µM/g, the ORAC value of the watermelon powder dried at 130°C was the highest among all tested powders. The D<sub>50</sub> of the watermelon powder dried at 130°C was 18.21 ± 0.22 µm with a span of 1.73 ± 0.038, which was more uniform than that of other powders. The crystallinity of the powder dried at 130°C was higher than that dried at both 120 and 150°C and showed stronger thermal stability. Moreover, watermelon powder dried at 130°C presented a similar aroma as the fresh watermelon juice when being solved. Hence, an inlet temperature of the drying air of 130°C was the optimal temperature for the production of watermelon powder.

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6

Phonetip, Khamtan, Barbara Ozarska, Benoit Belleville, and Graham Ian Brodie. "Comparing two intermittent drying schedules for timber drying quality." Drying Technology 37, no. 2 (March 19, 2018): 186–97. http://dx.doi.org/10.1080/07373937.2018.1445638.

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7

Khater, E. G., and A. H. Bahnasawy. "Basil Drying Performance and Quality under Different Drying Systems." Benha Journal of Applied Sciences 2, no. 1 (March 1, 2017): 1–9. http://dx.doi.org/10.21608/bjas.2017.159079.

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8

Darniati, Iis, Yuwana Yuwana, and Syafnil Syafnil. "QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES." Jurnal Agroindustri 5, no. 1 (May 29, 2015): 12–19. http://dx.doi.org/10.31186/j.agroind.5.1.12-19.

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Objectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges contained 1,16 x 106 kol/g, 1,0875 x 106 kol/g, 0,744 x 106 kol/g and 0,8975 x 106 kol/g. These dry fishes fitted respectively to 8.6, 8.8, 8.4 and 7.8 average organoleptical scores. The finding suggested that drying with 50-60 temperature ranges would be proper choice for drying fish with YTP-UNIB 2013 biomass dryer.Keywords :

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9

Shyam S Sablani. "Food quality attributes in drying." Stewart Postharvest Review 2, no. 2 (2006): 1–6. http://dx.doi.org/10.2212/spr.2006.2.8.

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10

Antal, T. "DRYING CHARACTERISTICS AND QUALITY OF PEAR UNDER HYBRID DRYING (MID-INFRARED-FREEZE DRYING)." Hungarian Agricultural Engineering, no. 31 (2017): 33–44. http://dx.doi.org/10.17676/hae.2017.31.33.

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11

Lien, Duong Thi Phuong. "Influence of Different Drying Techniques on Drying Characteristics and Quality Aspects of Pink Lotus (Nelumbo nucifera) Flowers." Journal of Advanced Research in Food Science and Nutrition 03, no. 01 (April 7, 2020): 16–23. http://dx.doi.org/10.24321/2582.3892.202003.

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12

Ibrahim, Hayam M. A., G. H. Ragab, and H. A. Moharram. "Paprika color quality inview of air and natural drying treatments." Grasas y Aceites 48, no. 4 (August 30, 1997): 200–206. http://dx.doi.org/10.3989/gya.1997.v48.i4.790.

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13

Di Scala, Karina, and Guillermo Crapiste. "Drying kinetics and quality changes during drying of red pepper." LWT - Food Science and Technology 41, no. 5 (June 2008): 789–95. http://dx.doi.org/10.1016/j.lwt.2007.06.007.

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14

Yi, Junpeng, Xin Li, Jian He, and Xu Duan. "Drying efficiency and product quality of biomass drying: a review." Drying Technology 38, no. 15 (July 5, 2019): 2039–54. http://dx.doi.org/10.1080/07373937.2019.1628772.

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15

Pin, K. Y., T. G. Chuah, A. Abdull Rashih, C. L. Law, M. A. Rasadah, and T. S. Y. Choong. "Drying of Betel Leaves (Piper betleL.): Quality and Drying Kinetics." Drying Technology 27, no. 1 (January 2, 2009): 149–55. http://dx.doi.org/10.1080/07373930802566077.

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16

Mejzr, J., and B. Hanousek. "Drying of hop." Research in Agricultural Engineering 53, No. 4 (January 7, 2008): 155–60. http://dx.doi.org/10.17221/1957-rae.

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In the Czech Republic, belt kilns are predominantly used for hop drying. As in the world other types of hop kilns, such as box kilns, are also frequently used, the comparison appears desirable between the efficiency and quality of the technological processes in the individual kiln types. The present work is aimed at determining the hop drying parameters in the belt hop kiln, and their optimisation.

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17

Liu, Haili, Haoyu Liu, Heyun Liu, Xu Zhang, Qingchao Hong, Wang Chen, and Xi Zeng. "Microwave Drying Characteristics and Drying Quality Analysis of Corn in China." Processes 9, no. 9 (August 26, 2021): 1511. http://dx.doi.org/10.3390/pr9091511.

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To identify the microwave drying characteristics of corn, microwave drying tests were conducted on corn. By taking the moisture content, drying rate, and drying temperature as indices, this research revealed the effects of different microwave powers and loads on the microwave drying characteristics of corn. Moreover, energy consumption and quality of dried corn were analysed under different drying conditions. The results demonstrate that microwave drying has significant energy-saving effects. The energy consumption by microwave drying is less than 0.3 times that used by electrothermal drying under the same load. Both microwave power and load exert significant influences on drying characteristics. Higher microwave power results in a greater average drying rate, wherein shorter periods of time are required to reach the maximum drying rate and higher temperatures of the corn. However, the load shows the opposite tendency. The smaller the load, the higher the temperature of the corn in the early stage of drying. However, as drying continues, the temperature curve changes significantly, and the temperature rises with the increase in load in the later stage of drying. In consideration of energy consumption and dried quality, the load of corn should be increased as appropriate, and the microwave intensity should be limited to no higher than 0.7 W/g in the experiment.

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18

Djaeni, Moh, S. B. Sasongko, and A. J. B. Van Boxtel. "Enhancement of Energy Efficiency and Food Product Quality Using Adsorption Dryer with Zeolite." International Journal of Renewable Energy Development 2, no. 2 (June 17, 2013): 81–86. http://dx.doi.org/10.14710/ijred.2.2.81-86.

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Drying is a basic operation in wood, food, pharmaceutical and chemical industry. Currently, several drying methods are often not efficient in terms of energy consumption (energy efficiency of 20-60%) and have an impact on product quality degradation due to the introduction of operational temperature upper 80oC. This work discusses the development of adsorption drying with zeolite to improve the energy efficiency as well as product quality. In this process, air as drying medium is dehumidified by zeolite. As a result humidity of air can be reduced up to 0.1 ppm. So, for heat sensitive products, the drying process can be performed in low or medium temperature with high driving force. The study has been conducted in three steps: designing the dryer, performing laboratory scale equipment (tray, spray, and fluidised bed dryers with zeolite), and evaluating the dryer performance based on energy efficiency and product quality. Results showed that the energy efficiency of drying process is 15-20% higher than that of conventional dryer. In additon, the dryer can speed up drying time as well as retaining product quality.

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19

Antal, Tamás, Benedek Kerekes, László Sikolya, and Mohamed Tarek. "Quality and Drying Characteristics of Apple Cubes Subjected to Combined Drying (FD Pre-Drying and HAD Finish-Drying)." Journal of Food Processing and Preservation 39, no. 6 (July 28, 2014): 994–1005. http://dx.doi.org/10.1111/jfpp.12313.

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20

Hadi Samimi, Akhijahani, Arabhosseini Akbar, and Kianmehr Mohammad Hossein. "Comparative quality assessment of different drying procedures for plum fruits (Prunus domestica L.)." Czech Journal of Food Sciences 35, No. 5 (October 23, 2017): 449–55. http://dx.doi.org/10.17221/440/2016-cjfs.

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Different drying methods for plum fruits were compared in this case study. Samples were dried at a temperature of 70°C using the method of hot air drying as well using hybrid solar drying at three levels of air velocity (0.5, 1, and 2 m/s) and open sun drying. The dried samples were then compared on the basis of changes in colour, shrinkage and rehydration. The effect of air velocity on colour change was significant (P < 0.05) at the three different levels (0.5, 1, and 2 m/s), whereas effects on shrinkage and rehydration ratio were not significant (P < 0.05). The best conditions for plum drying with respect to values of colour change, shrinkage, rehydration ratio and the drying costs were obtained for the plums dried using a hybrid solar dryer at an air velocity of 1 m/s.

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21

Moreira, Rodrigo Victor, Jefferson Luiz Gomes Corrêa, Leandro Levate Macedo, Cintia da Silva Araújo, Wallaf Costa Vimercati, Amanda Umbelina de Souza, Irineu Petri Júnior, and João Renato de Jesus Junqueira. "Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities." Research, Society and Development 10, no. 10 (August 18, 2021): e541101019351. http://dx.doi.org/10.33448/rsd-v10i10.19351.

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Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee beverage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dry matter-1, without controlling the dew point temperature. The second step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb temperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time.

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22

Mohammed, Hamdoon A., Mohsen S. Al-Omar, Salman A. A. Mohammed, Mohamed S. A. Aly, Abdulmalik N. A. Alsuqub, and Riaz A. Khan. "Drying Induced Impact on Composition and Oil Quality of Rosemary Herb, Rosmarinus Officinalis Linn." Molecules 25, no. 12 (June 19, 2020): 2830. http://dx.doi.org/10.3390/molecules25122830.

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The natural drying of Rosmarinus officinalis Linn. herbs severely affects its volatile oil quality and yields, which is reported here for the first time. The oils obtained through hydrodistillation from fresh, one, two, and three-weeks dried herbs were analyzed by gas chromatography–mass spectroscopy (GC–MS) and gas chromatography–flame ionization detector (GC-FID), and the yields were 198 ± 3.45, 168.7 ± 5.11, and 97.8 ± 1.27 mg, respectively, as compared to the internal referral standard of 327 ± 5.91 mg yield of the one-week dried herbs’ oil. Camphor, the major constituent, significantly depleted from 20.96% to 13.84%, while bornyl acetate yields increased from 1.42% to 12.46% (p values < 0.0001) in three-weeks drying, reflecting the redox processes undergoing within the oil during drying. Several constituents (25) were found in one-week dried herbs’ oil as compared to the fresh, two-, and three-weeks oils, which consisted of 23, 19, and 14 constituents, respectively, leading to the recommendation of the one-week drying of the herb for maximum oil yield. The DPPH (2, 2-diphenyl-1-picryl-hydrazyl) reactivity was highest for the two- and three-weeks dried herb-based oils, followed by the one-week dried- and fresh-herb-based oils (p < 0.0001), again indicating major chemical changes during herbs’ dryings, affecting the free-radical scavenging capacity of these batches of oils obtained after different drying times.

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Xie, Long, Zhi-An Zheng, A. S. Mujumdar, Xiao-Ming Fang, Jun Wang, Qian Zhang, Qin Ma, Hong-Wei Xiao, Yan-Hong Liu, and Zhen-Jiang Gao. "Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes." Drying Technology 36, no. 12 (January 22, 2018): 1501–14. http://dx.doi.org/10.1080/07373937.2017.1414055.

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24

Wang, Jun, Chung-Lim Law, Prabhat K. Nema, Jin-Hong Zhao, Zi-Liang Liu, Li-Zhen Deng, Zhen-Jiang Gao, and Hong-Wei Xiao. "Pulsed vacuum drying enhances drying kinetics and quality of lemon slices." Journal of Food Engineering 224 (May 2018): 129–38. http://dx.doi.org/10.1016/j.jfoodeng.2018.01.002.

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25

Leeratanarak, Namtip, Sakamon Devahastin, and Naphaporn Chiewchan. "Drying kinetics and quality of potato chips undergoing different drying techniques." Journal of Food Engineering 77, no. 3 (December 2006): 635–43. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.022.

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26

Zhang, Xuebin, Liuqing Yang, Can Huang, Lijun Huang, and Yingjing Qian. "Effect of Drying Temperature on Drying Characteristics and Quality of Honeysuckle." IOP Conference Series: Earth and Environmental Science 692, no. 3 (March 1, 2021): 032106. http://dx.doi.org/10.1088/1755-1315/692/3/032106.

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27

Paul, Anjaly, and Alex Martynenko. "Electrohydrodynamic drying: Effects on food quality." Drying Technology 39, no. 11 (April 10, 2021): 1745–61. http://dx.doi.org/10.1080/07373937.2021.1906694.

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28

Sun, Y., P. E. Holm, and F. Liu. "Alternate partial root-zone drying irrigation improves fruit quality in tomatoes." Horticultural Science 41, No. 4 (November 25, 2014): 185–91. http://dx.doi.org/10.17221/259/2013-hortsci.

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 Alternate partial root-zone drying (PRD) irrigation and deficit irrigation (DI) are water-saving irrigation strategies. Here, comparative effects of PRD and DI on fruit quality of tomato (Solanum lycopersicum L.) were investigated. The results showed that the irrigation treatments had no effect on tomato yield but significantly affected several organic and mineral quality attributes of the fruits. Compared to DI, PRD significantly increased the fruit concentrations of Ca and Mg, and fruit juice concentrations of total soluble solid, glucose, fructose, citric and malic acid, P, K and Mg. It is concluded that PRD is better than DI in terms of improving fruit quality, and could be a promising management strategy for simultaneous increase of water use efficiency and fruit quality in tomatoes.

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29

He, Xinyi, Jinfu Liu, Li-li Cheng, and Bu-jiang Wang. "Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying." International Journal of Food Engineering 9, no. 1 (June 8, 2013): 99–106. http://dx.doi.org/10.1515/ijfe-2012-0157.

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AbstractExplosion puffing drying was investigated as potential means for drying winter jujube. The sample was dried by hot air to dehydrate some amount of internal free water prior to explosion puffing drying to final moisture of less than 7% (wet bases). Physical properties (shrinkage, color, porosity, density, texture, and rehydration ratio) of crispy winter jujube dried by this method were evaluated and compared with those dried by convectional hot air drying alone, freeze-drying alone, combination of freezing drying and hot air drying, respectively. The comparison showed that crispy winter jujube dried by this method exhibited very close rehydration capacity, texture, density, porosity with those of the combination of freeze-drying and hot air drying. The sample dried by this method showed the more attractive crispness than those dried by freeze-drying and convectional hot air drying.

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30

Thanimkarn, Setthawat, Ekkapong Cheevitsopon, and Jiraporn Sripinyowanich Jongyingcharoen. "Drying characteristics and quality evaluation in convective drying of Cissus quadrangularis Linn." MATEC Web of Conferences 192 (2018): 03041. http://dx.doi.org/10.1051/matecconf/201819203041.

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This study aimed to investigate the effect of drying temperature (40, 60, 80, and 100°C) on drying characteristics of Cissus quadrangularis Linn. (CQ) undergoing convective drying. Physical properties and phytochemicals of the dried CQ were also evaluated. CQ with the thickness of 5 mm was dried from about 10 to 0.1 g water/g dry matter. The results showed that increasing drying temperature increased drying rate (DR) and effective moisture diffusivity (Deff) and consequently decreased drying time. The drying time, maximum DR, and Deff were in the ranges of 85-1920 min, 0.0059-0.0248 g water/g dry matter·min, and 0.7302-9.1281×10-9 m2/s, respectively. Lower drying temperature could preserve quality of the dried CQ. Decreasing drying temperature resulted in greener and lower bulk density and shrinkage. The greatest total phenolic content (TPC) and quercetin content were obtained by drying the CQ at 60°C.

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Striegler, R. Keith, Carter P. Clary, David R. Wineman, Gina A. Wagy, and Steve Glossner. "EFFECT OF SIMULATED RAINFALL ON RAISIN QUALITY." HortScience 27, no. 6 (June 1992): 677c—677. http://dx.doi.org/10.21273/hortsci.27.6.677c.

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Natural sun-dried raisins are susceptible to crop loss and quality reduction when rainfall occurs during the 2-3 week drying period. The purpose of this experiment was to determine the effect of rainfall at selected stages of the raisin drying period on raisin quality. Thompson Seedless grapes were harvested and dried in the field using normal commercial practices. Raisins were moved to a humid chamber at the green, brown, turn, and roll stages of the drying period. Then, raisins were misted with 6.4 or 25.4 mm of water to simulate rainfall. Samples remained under humid conditions for approximately 48 hours after which they were returned to the field to complete the drying process. Raisin quality was evaluated by USDA incoming inspection procedures. The amount of rainfall had little effect on raisin quality at the levels in this experiment. However, raisin quality was significantly reduced when rainfall occurred at the green and brown stage of drying. Raisins which received rainfall at the turn and roll stages of drying were of comparable quality as control raisins.

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Veizovic, Marko, Zdravko Popovic, Nebojsa Todorovic, and Goran Milic. "Drying quality and colour of subfossil oak from central Serbia." Bulletin of the Faculty of Forestry, no. 117 (2018): 157–72. http://dx.doi.org/10.2298/gsf1817157v.

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The subject of this paper is the analysis of the quality of natural and conventional drying of subfossil oak wood. In addition to the drying quality, the colour of this material, as well as the effect of the drying process on colour change have been tested. The subfossil oak logs that were used in this experiment originate from the Morava River in Central Serbia. After sawing, timber was air-dried to about 20% moisture content (MC) followed by kiln-drying to 9.5% MC. By examining the quality of air-drying of the subfossil oak wood, a high presence of cracks was found, as well as the inaccuracy of humidity measurement using electric moisture meters. The stack for kiln-drying consisted of 24 boards, of which 4 were used for the monitoring of MC and MC distribution across the thickness of plank during drying. Drying quality was evaluated after the kiln-drying process. Although mild drying conditions during kiln-drying were applied, the gap as a measure of case-hardening had a value greater than usual for oak of same thickness. It was found that the drying process has no significant effect on the change in the colour of subfossil wood. The colour of the subfossil oak wood was significantly darker than the usual oak wood, and the colour difference between the central and the outer parts of the trunk of the subfossil oak was determined.

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33

Shafiekhani, Soraya, and Griffiths G. Atungulu. "Effect of Rice Chilling on Drying, Milling, and Quality Characteristics." Applied Engineering in Agriculture 36, no. 5 (2020): 767–76. http://dx.doi.org/10.13031/aea.13895.

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HighlightsThis study experimentally simulated drying of rough rice subjected to various cold storage/chilling conditions.The rice was dried using slightly-heated air and high temperature air with procedures set to mimic those practiced by commercial systems.The moisture removal, drying rate constant, material state transition, milling and quality characteristics of rice upon drying conditions was investigated.The study provides important reference information for growers and rice processors using the relatively new rice cooling technology.Abstract. High temperature (field heat) and moisture content of freshly harvested rough rice promote excessive respiration and microbial growth. Therefore, the rice risks significant deterioration of quality due to delayed drying at peak harvest time when drying capacity becomes limited. The U.S. rice industry has identified that cooling/chilling the rice prior to drying to remove the excess heat, immediately after harvest, significantly preserves the quality of milled rice. This study experimentally simulated drying of rough rice after cold storage/chilling. The rice was dried using slightly-heated air and high temperature air with procedures set to mimic those practiced by commercial systems. Rough rice at moisture contents (MCs) of 16%, 19%, and 21% (wet basis) were stored at storage temperature (Ts) of 10°C, 15°C, and 20°C for up to 4 months. Following retrieval, the samples were dried at drying temperature (Td) of 35°C, 45°C, and 60°C and relative humidity (RH) of 20%. Each drying run comprised of two 20-min drying passes with the rice tempered at the drying Td for a duration of 4 h following every drying pass. Following the drying, the rice was conditioned in an equilibrium MC chamber (T=26°C, RH=56%) to 12.5% MC and then milled to evaluate milled rice yield and quality characteristics. The highest percentage points of MC removal (6.77% points) occurred following drying at air temperature of 60°C for samples with initial MC at 21% and stored at 20°C. Drying with air at 60°C decreased head rice yield (HRY) especially for samples with initial MC at 21% and stored at 10°C (HRY=51.4% versus those at 45°C and 35°C, HRY=55.95% and HRY=58.8%, respectively). Drying air temperatures studied (35°C, 45°C, 60°C) had no significant effect of causing discoloration of samples within the range of the studied initial MCs and storage temperatures. Peak and final viscosities of samples with different initial MCs (16%, 19%, and 21%) stored at 20°C followed by high temperature air drying (60°C) were significantly different from those of samples stored at 10°C and 15°C. The results provided insight into the drying, milling, and quality characteristics of rice after cold storage/chilling. The information provide foundation for development of new recommendations to improve quality of milled rice. Keywords: Conventional drying, Cooling/chilling, Milling quality, Rough rice, Storage.

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Chimsook, Thitiphan, and Rittichai Assawarachan. "Effect of Drying Methods on Yield and Quality of the Avocado Oil." Key Engineering Materials 735 (May 2017): 127–31. http://dx.doi.org/10.4028/www.scientific.net/kem.735.127.

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This experimental study was carried out to verify the quality enhancement of avocado oil production by different drying methods. During this study, samples of green avocado cake were obtained from Tak Province, Thailand. The small size of fresh green avocados was the raw material to prepare the high quality of avocado oil. The drying methods composed of air drying, hot air drying and vacuum drying, respectively. The dried avocado pulp was evaluated the moisture contents and then pressed avocado oil using the extraction machine. All avocado oil were determined the physical and chemical properties. The current study revealed that hot air drying and air drying had the highest and lowest yield, respectively. The unsaturated fatty acids in avocado oil were higher than the saturated fatty acids in all avocado oils from the three drying methods. The costs of drying methods were considered and the present study revealed that the best method for drying green avocado cake was hot air drying with the desired oven.

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Senadeera, Wijitha, G. Adilettta, M. di Matteo, and P. Russo. "Drying Kinetics, Quality Changes and Shrinkage of Two Grape Varieties of Italy." Applied Mechanics and Materials 553 (May 2014): 362–66. http://dx.doi.org/10.4028/www.scientific.net/amm.553.362.

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Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics, moisture diffusion, quality changes (colour) and shrinkage behaviour. Comparisons were made with treated and untreated grapes under constant drying condition of 50o C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same supplier to maintain the same size of grapes and same properties. An abrasive physical treatment was used as pretreatment. The drying curves were constructed and drying kinetics was calculated using several commonly available models. It was found that treated samples shows better drying characteristics than untreated samples. The objective of this study is to obtain drying kinetics which can be used to optimize the drying operations in grape drying.

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Silva, Gutierres Nelson, Anderson Barbosa Evaristo, José Antonio Saraiva Grossi, Larissa Sousa Campos, Marcela Silva Carvalho, and Leonardo Duarte Pimentel. "Drying of macaw palm fruits and its influence on oil quality." Semina: Ciências Agrárias 38, no. 5 (October 3, 2017): 3019. http://dx.doi.org/10.5433/1679-0359.2017v38n5p3019.

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After harvest, macaw palm fruits show high deterioration rates when improperly preserved. A possible cause is the high fruit water content favoring enzymatic and microbiological degradation. Therefore, this study aimed to evaluate the effect of drying on the mesocarp oil quality during storage and to set the drying curve of macaw palm fruits. For that, two experiments were carried out. In the first, the drying curve of macaw palm fruits was determined at 60 °C, and mathematical models were defined for the process. Drying was performed with freshly harvested fruits (S0) and with fruits stored for 20 days after harvest (S20). Fruits were stored for 20 days after harvested and then went through drying. The fruits were dried in a prototype dryer at 60 °C. After drying, the fruits were stored for different periods (0, 15, 30, 45, 60, and 90 days) and evaluated for oil physicochemical parameters. When compared to S0, drying of macaw palm fruits in the S20 treatment showed a lower drying time until equilibrium moisture was reached. In general, all the mathematical models tested were adequate to describe the drying process. Fruits dried at 60 °C controlled mesocarp oil acidification for up to 90 days in storage. On the other hand, drying impaired the mesocarp oil oxidative stability. We may conclude that the drying process is efficient to maintain acidity during the storage of macaw palm fruits.

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Wu, Xin Yin, Yao Fu, and Yan Xu. "Risk Analysis on Grain Quality in the Drying Process." Applied Mechanics and Materials 397-400 (September 2013): 1078–82. http://dx.doi.org/10.4028/www.scientific.net/amm.397-400.1078.

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Drying is one of the important chain of operations in agricultural industry, having important implications for maintaining edible quality and reducing the production loss of grain. International and domestic scholars have done a great deal of research about heat and mass transfer, change of grain quality, process monitoring and equipment during the process of grain drying, but none about the risk analysis of grain quality during the process of drying have been published yet. Therefore, based on the model of change of grain quality that is previously built, the paper intends put forward some suggestions on the production and application of grain drying equipment, adopting the AFSOM method in the procedure of risk analysis of grain drying quality.

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Qu, Chenling, Xueke Wang, Ziwei Wang, Songcheng Yu, and Dianxuan Wang. "Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying." Journal of Oleo Science 69, no. 5 (2020): 403–12. http://dx.doi.org/10.5650/jos.ess19249.

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Gamea, G. R. "EFFECT OF DRYING CONDITIONS ON DRYING BEHAVIOR AND QUALITY OF ONION SLICES." Misr Journal of Agricultural Engineering 31, no. 2 (April 1, 2014): 575–98. http://dx.doi.org/10.21608/mjae.2014.99624.

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Klungboonkrong, Vorapong, Singhanat Phoungchandang, and Buddhi Lamsal. "Drying of Orthosiphon aristatus leaves: Mathematical modeling, drying characteristics, and quality aspects." Chemical Engineering Communications 205, no. 9 (July 3, 2018): 1239–51. http://dx.doi.org/10.1080/00986445.2018.1443080.

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L. R. Wilhelm. "Ginseng Drying - The Effect of Drying Air Temperature and Humidity upon Quality." Applied Engineering in Agriculture 6, no. 5 (1990): 635–39. http://dx.doi.org/10.13031/2013.26441.

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Abd El-Hady, N., R. Gebreil, and S. Radwan. "DRYING CHARACTERISTICS AND QUALITY OF FIG FRUITS UNDER HEATED AIR DRYING CONDITION." Journal of Soil Sciences and Agricultural Engineering 6, no. 6 (June 1, 2015): 779–92. http://dx.doi.org/10.21608/jssae.2015.42748.

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Yong, C. K., Md R. Islam, and A. S. Mujumdar. "Mechanical Means of Enhancing Drying Rates: Effect on Drying Kinetics and Quality." Drying Technology 24, no. 3 (April 2006): 397–404. http://dx.doi.org/10.1080/07373930600616678.

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Estrada, J. A., and J. B. Litchfield. "HIGH HUMIDITY DRYING OF CORN: EFFECT ON DRYING RATE AND PRODUCT QUALITY." Drying Technology 11, no. 1 (January 1993): 65–84. http://dx.doi.org/10.1080/07373939308916803.

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Namsanguan, Yuvanaree, Warunee Tia, Sakamon Devahastin, and Somchart Soponronnarit. "Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying Processes." Drying Technology 22, no. 4 (January 5, 2004): 759–78. http://dx.doi.org/10.1081/drt-120034261.

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Chin, Siew Kian, and Chung Lim Law. "Product Quality and Drying Characteristics of Intermittent Heat Pump Drying ofGanoderma tsugaeMurrill." Drying Technology 28, no. 12 (November 30, 2010): 1457–65. http://dx.doi.org/10.1080/07373937.2010.482707.

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Aydar, Alev Yüksel. "QUALITY PARAMETERS AND DRYING KINETICS OF ULTRASOUND PRETREATED FERMENTED BLACK TABLE OLIVES." Latin American Applied Research - An international journal 50, no. 4 (September 25, 2020): 271–76. http://dx.doi.org/10.52292/j.laar.2020.492.

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The effect of ultrasound (US) pretreatment on microwave drying parameters including drying rate, moisture ratio and effective diffusivity and quality properties such as total phenolic and color parameters (L*, a*, b*, C, ΔE and H°) of black table olive slices were determinated. 10 minutes ultrasound pretreatment decreased drying time of black table olive slices by 31.81%, 41.37% and 42.85% compared to control samples dryed at 180, 450 and 800 W, respectively. Weibull and Diffusion models could precisely fit the drying behavior of black table olive slices (R2 > 0.9950). Microwave drying had a negative effect on phenolic contents of olives, whereas US pretreatment preserved phenolic compounds and enhanced the color parameters of samples. Higher effective diffusivity (Deff) values were obtained when the drying was combined with US pretreatment. Microwave drying with ultrasound pretreatment could improve drying process, since it accelarated drying rate and preserved the phenolic content and color parameters.

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Hill, M. J., and C. R. Johnstone. "HEAT DAMAGE AND DRYING EFFECTS ON SEED QUALITY." NZGA: Research and Practice Series 2 (January 1, 1985): 53–57. http://dx.doi.org/10.33584/rps.2.1985.3301.

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Heat damage to seed can occur as a result of the cumulative effects of respiration and fungal heating, and by the accumulation and retention of radiant heat within the seed mass following harvest - both situations being collectively referred to as 'field heating'. Another type of heating damage occurs in heated air drying systems. Excessive drying air temperature can have deleterious effects on seed quality - this is generally referred to as "drying damage". Both 'field heating' and 'drying damage' result in loss of quality due to the thermosensitivity of seeds. This is a characteristic which is markedly influenced by the seed moisture content, by the extent and duration of heat production, and by the retention of heat within the seed mass. The role of the thermophilic fungi, Aspergillus spp., in accentuating heat damage, and the effects of both 'field heat' and 'drying damage' on the market acceptability and quality of seed is also discussed. Keywords: Respiration heating, fungal heating, Aspergillus, seed quality

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Berfin SARIHAN and Özlem TONÇER. "The Impact of Drying Methods on Product Quality of Rosmarinus officinalis L." ISPEC Journal of Agricultural Sciences 5, no. 2 (June 2, 2021): 411–17. http://dx.doi.org/10.46291/ispecjasvol5iss2pp411-417.

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This study was conducted to evaluate the effects of different drying methods (shade drying, sun drying and oven drying at 40°C) on essential oil content, composition and color quality of rosemary (Rosmarinus officinalis L.). The essential oil content was obtained by hydro-distillation of dried plants, and were analyzed by GC-MS. The results showed that different drying methods had no significant effects on essential oil content, but essential oil constituents and percentage affected by drying methods as well. Camphor, (between 27.57 and 29.15%), 1.8 cineol (between 17.62 and 9.39%), borneol (11.25-12.37%) and linalool (between 7.30 and 8.18%) were the major essential oil compounds of different drying methods. In total regarding the essential oil composition, oven drying method can be recommended as the appropriate procedure for major constituents of rosemary essential oil. In this study, Lightness (L*), greenness (a*), and yellowness (b*) of dried leaves were also evaluated. Drying methods affected the color quality of the herb.

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Crisostomo, S., F. R. Hay, R. Reaño, and T. Borromeo. "Are the standard conditions for genebank drying optimal for rice seed quality?" Seed Science and Technology 39, no. 3 (October 1, 2011): 666–72. http://dx.doi.org/10.15258/sst.2011.39.3.14.

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