Academic literature on the topic 'Fish - Drying'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Fish - Drying.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Fish - Drying"
1
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.
Full textAbstract:
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 :
2
Marquardt, Fritz-Hans. "Fish smoking and drying." Journal of Food Engineering 14, no. 3 (January 1991): 257–58. http://dx.doi.org/10.1016/0260-8774(91)90010-p.
Full text
3
NAKAMURA, Makoto, Masakatsu FUJIMOTO, and Yoshiro SAKAI. "Drying State Regulation Method for Fish-Drying Process." Transactions of the Society of Instrument and Control Engineers 31, no. 7 (1995): 944–46. http://dx.doi.org/10.9746/sicetr1965.31.944.
Full text
4
Yuwana, Yuwana. "CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER." Jurnal Agroindustri 2, no. 1 (May 31, 2012): 14–20. http://dx.doi.org/10.31186/j.agroind.2.1.14-20.
Full textAbstract:
Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.
5
Abdullah, S., N. Musa, I. H. Rukunudin, and A. R. Shaari. "Drying characteristics of fish cracker under different drying techniques." Food Research 3, no. 4 (February 10, 2019): 357–61. http://dx.doi.org/10.26656/fr.2017.3(4).147.
Full text
6
Krisman, Krisman, Erwin Erwin, Hamdi Hamdi, and T. Emrinaldi. "Produksi ikan asin dengan menerapkan teknologi pengeringan berbasis energi biomassa yang ramah lingkungan untuk meningkatkan ekonomi masyarakat di Desa Buluh Cina, Kecamatan Siak Hulu, Kampar." Unri Conference Series: Community Engagement 1 (September 23, 2019): 333–40. http://dx.doi.org/10.31258/unricsce.1.333-340.
Full textAbstract:
The potential of the economic sector of the community in the village of Buluh China, Siak Hulu Subdistrict, Kampar which has potential fisheries. The system of processing fish into salted fish products carried out through fish preservation by drying methods has long been practiced by fish preservative entrepreneurs. In particular, fish drying activities have long been a livelihood for salted fish processing communities in Buluh China village, Siak Hulu Sub-District, Kampar. However, in general, the process of preserving fish through drying methods by relying solely on sunlight is not optimal. The process of drying fish in Buluh China village, Siak Hulu Subdistrict, Kampar is still traditionally carried out, which is dried in the sun. This process takes a long time, it takes time in drying fish 2 to 4 days and that too depends on the sun. The purpose of this activity is to apply biomass-based drying technology for salted fish production. The method used is to make a dryer, biomass burning furnace, drying room (box). The results of this service show high enthusiasm from the community where salted fish production can be obtained in just 1.5 hours with temperatures in the drying chamber reaching 35 to 40 degrees Celsius.
7
Наумова, A. Naumova, Наумова, and A. Naumova. "Sanitation of fish farms and prevention of fish diseases by pond drying with the use of fish and grass rotation." Russian Journal of Parasitology 3, no. 3 (September 25, 2016): 380–84. http://dx.doi.org/10.12737/21662.
Full textAbstract:
Objective of research: to present the actuality and novelty of application of fish and grass “rotation” because this allows to reveal new data on pond drainage planning which is the most effective in sanitation of the fish farm.
Materials and methods: to determine the most effective cycle for the summer drying of ponds, we studied ecological and epizootological features of fishing ponds, which had been used after drying within 1 and 5 years. As research object served 8 fish ponds: 4 drained ponds under crop (40 ha), 4 — overflowed (40 ha) and filled with one-year carps (2,5-З thousand ind./ha) and silver carps (1,2-1,4 thousand ind./ha).
Results and discussion: The results of comparative research on anti-epizootic efficacy of pond drying at different periodicity of 1 and 5 years with the use of fish and grass “rotation” are provided. Data on decreased invasion of fishes (carp, silver carp) by parasites, absence of causative agents of infection, improved blood indicators, increased fish production at annual pond drying (with the use of fish and grass “rotation”) compared with the pond drying of 5 year periodicity are presented.
Advantages of economic efficacy of the annual frequency of pond drying are confirmed: twice increased commercial fish production; reduced expenses for purchase of food (own barley and wheat production), drugs, disinfectants, fertilizers that allow increasing economic revenue and making profit.
8
Hubackova, Anna, Iva Kucerova, Rithy Chrun, Petra Chaloupkova, and Jan Banout. "Development of Solar Drying Model for Selected Cambodian Fish Species." Scientific World Journal 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/439431.
Full textAbstract:
A solar drying was investigated as one of perspective techniques for fish processing in Cambodia. The solar drying was compared to conventional drying in electric oven. Five typical Cambodian fish species were selected for this study. Mean solar drying temperature and drying air relative humidity were 55.6°C and 19.9%, respectively. The overall solar dryer efficiency was 12.37%, which is typical for natural convection solar dryers. An average evaporative capacity of solar dryer was 0.049 kg·h−1. Based on coefficient of determination (R2), chi-square (χ2) test, and root-mean-square error (RMSE), the most suitable models describing natural convection solar drying kinetics were Logarithmic model, Diffusion approximate model, and Two-term model for climbing perch and Nile tilapia, swamp eel and walking catfish and Channa fish, respectively. In case of electric oven drying, the Modified Page 1 model shows the best results for all investigated fish species except Channa fish where the two-term model is the best one. Sensory evaluation shows that most preferable fish is climbing perch, followed by Nile tilapia and walking catfish. This study brings new knowledge about drying kinetics of fresh water fish species in Cambodia and confirms the solar drying as acceptable technology for fish processing.
9
Yuwana, Yuwana, Bosman Sidebang, and Evanila Silvia. "“TEKO BERSAYAP” MODEL SOLAR DRYER FOR FISH DRYING." Jurnal Agroindustri 6, no. 2 (December 1, 2016): 51–56. http://dx.doi.org/10.31186/j.agroind.6.2.51-56.
Full textAbstract:
This objective of this research was to design a dryer called “Teko Bersayap” model and then to test its performance in drying fish in order to solve problems arising from open air sun drying. The dryer consisted of drying chamber with trays inside, heat collectors equipped with air inlets at their lower ends, chimney with an exhaust fan inside and humid air outlet at its upper end, was constructed to dry fish, “Bleberan (Pepetak Leiognatus spp)” species. The results of the experiment indicated that the dryer produced the drying chamber temperature 8.83oC higher than the ambient temperature and the relative humidity 13.91% lower than the ambient relative humidity. The fish moisture content decreased exponentially with drying time and the dryer completed the fish drying process in 18.9 hours compared to 27.6 hours of drying time needed to complete the sun drying for the fish, suggesting that the dryer was ready for utilization
10
Al-Ismaili, Abdulrahim. "A Review on Solar Drying of Fish." Journal of Agricultural and Marine Sciences [JAMS] 26, no. 2 (April 28, 2021): 1–9. http://dx.doi.org/10.53541/jams.vol26iss2pp1-9.
Full textAbstract:
Oman is one of the larger fish producers in the region. Due to high perishable rate of fish products, many preservation techniques were used such as smoking, drying, chilling, brining and freezing. Solar drying is the most popular technique due to its simplicity and low cost compared to other techniques. Objective. This study aims to review the different types of solar drying techniques and highlight the quality measures of solar dried fish. Review findings. Solar drying techniques can be divided into three types; open-sun drying, direct and indirect solar drying. The open-sun drying is the most adoptable method because it is the cheapest preservation technique. However, this technique has several drawbacks such as the uncertainty of weather, large implementation area, time-consuming, poor drying rate, high labour costs, attacking by insects, microorganism and birds, and mixing with dust and foreign materials. Solar dryers, on the other hand, overcome most of the drawbacks associated with open-sun drying. They have shorter drying time and higher drying rate, and at the same time they enhance the physical properties of dried fish. For better understanding of the drying processes many regression models were used and the exponential model was found to be the best fitted model describing the drying behaviour. The fish have very good nutritional value due to higher amount of proteins, lipids and ash contents with comparison to fresh fish. For higher shelf life fish has to meet certain characteristics with respect to pH, water activity, microbial load, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and enzymatic autolysis. For a very good quality, the pH must be ranging from 6.0-6.9 and the water activity must be lower than 0.7. The TVB-N and TMA-N are indicators of spoilage and their upper acceptable limits are 10-15 mg/100g and 35-40 mg/100g, respectively. Total plate count (TPC) and total fungal count (TFC) are two attributes used to assess the microbiological quality of fish products. The autolysis changes in the fish lead to spoilage as a result of the production of biogenic amines and microbial growth. Conclusions. Studying the health aspect of dried fish is very important for the human body to obtain a greater proportion of proteins and important substances away from the harmful chemicals that may appear in traditional draying technique.
Dissertations / Theses on the topic "Fish - Drying"
1
Blake, Evelyn Christina. "The effect of drying on the protein nutritional quality of fish." Thesis, University of Nottingham, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328807.
Full text
2
Sotocinal, Samson A. "Design and testing of a natural convection solar fish dryer." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60638.
Full textAbstract:
A natural convection solar fish dryer consisting of a flat-plate solar collector, drying chamber, and an auxiliary heater was designed, constructed and tested in the Philippines. The dryer is capable of drying 5 kg of fish in 10 hours.Water was first heated in a flat-plate solar collector then through thermosyphon effect, heat and mass was moved to the heat exchanger where heat was transferred to the air. Heated air was allowed to flow through the drying chamber where trays of prepared samples of fish were laid. Pre-drying treatment of fish similar to those used in commercial practice, were used for individual drying experiments in order to permit a general evaluation of the system.
Seven drying experiments using different fish samples were conducted and the data generated was used to determine the efficiency of the system in terms of solar energy utilization. Results indicate that the system function efficiently at a minimal water temperature increase of 10$ sp circ$C, and the dryer operates at a system efficiency of 9 per cent which compares well with the findings of Yu Wai Man (1986) which found that natural convection solar dryers operate in the efficiency range between 7 to 14 per cent.
3
Diallo, Alseyni. "A solar fish dryer for the Republic of Guinea." Virtual Press, 1989. http://liblink.bsu.edu/uhtbin/catkey/562780.
Full textAbstract:
The Republic of Guinea is located on the west coast of Africa at about 11° North latitude. A large portion of Guinea's supply of protein is dried fish. The actual drying method operates under open air, the foodstuff being unprotected from unexpected rains, windborne dirt and dust, and from infestation by insects, rodents, and other animals. More, the deforestation rate is increasing year after year, depleting the source of fuel for drying. Practical ways of drying fish cheaply and sanitarily would be welcome.The present work develops a prototype solar dryer on the basis of natural convection of air. The device is comprised of a glazed flat plate collector, a furnace with translucent walls, and an air tunnel adjoining the two. Air entering the collector is heated and flows into the furnace where energy is absorbed by pieces of fish placed on horizontal racks. The air exits through an opening in the top of the device carrying moisture with it.Using the prototype solar dryer, a fish drying experiment was conducted at the Center for Energy Research, Education, and Service (CERES) at Ball State University. The primary objectives were to investigate drying rates, times, and loads expected for a dryer constructed using simple techniques and materials readily available in the Republic of Guinea. The drying experimental results are in many ways similar to those reported by previous authors.The solar dried product appears to be superior to the product of current drying methods and the foodstuff is protected from infestation or contamination during drying.Future work suggested by the project experience includes refinement of the dryer design and additional fish drying experimentation. An economic analysis would also yield information on the feasibility of widespread use of solar dryers for drying of fish in the Republic of Guinea.Department of Physics and Astronomy
4
Ribeiro, Suezilde da Conceição Amaral. "Estudo do processo de desidratação osmotica e secagem de files de mapara (Hypophthalmus edentatus)." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255623.
Full textAbstract:
Orientador: Satoshi TobinagaTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-04T02:31:59Z (GMT). No. of bitstreams: 1 Ribeiro_SuezildedaConceicaoAmaral_D.pdf: 14833718 bytes, checksum: 885ff1d5699fbb022622bd073beda170 (MD5) Previous issue date: 2005
Doutorado
Engenharia de Alimentos
Doutor em Engenharia de Alimentos
5
Johansen, van Delft Tord. "Modeling and Model Predictive Control of a Conveyor-Belt Dryer : Applied to the Drying of Fish Feed." Thesis, Norges Teknisk-Naturvitenskaplige Universitet, 2010. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-20947.
Full textAbstract:
Moisture control of industrial processes is often difficult and complex. The product composition and moisture content changes as disturbances affect the upstream production processes. When there are changes in the product content, simple control configurations may not work due to changes in the drying characteristics of the product. This thesis presents a general conveyor-belt dryer model describing a six-zone multiple-pass dryer, accounting for the falling rate drying period, input disturbances, conveyor-belts with different belt speeds and product bed heights. In addition, a description is presented of how linear input dynamics can be included in the dryer model. Furthermore, open loop simulations are performed in order to investigate the behavior of the model. The model is linearized and reduced, in order to be utilized in a model-based control solution (MPC), where stability and feasibility is ensured through an algorithm based on known techniques within the field of model predictive control (e.g. infinite horizon optimalization, target optimalization routine, soft constraints and a Kalman filter). Several closed loop simulation examples are presented, illustrating reference steps and disturbance rejection. Furthermore, a modeling error is introduced in order to investigate the limitations imposed by model uncertainty. Finally, a basic control solution (PI control) is compared to the model-based control.
6
Garcia, Liziane de Vargas. "Avaliação das propriedades funcionais da anchoita (Engraulis anchoita) e das modificações produzidas durante o armazenamento em gelo e água do mar e processamento." reponame:Repositório Institucional da FURG, 2007. http://repositorio.furg.br/handle/1/2914.
Full textAbstract:
Dissertação(mestrado) - Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2007.Submitted by Caroline Silva (krol_bilhar@hotmail.com) on 2012-10-17T17:53:43Z No. of bitstreams: 1 avaliao das propriedades funcionais da anchoita engraulis anchoita e das modificaes produzidas durante o armazenamento em gelo e gua do mar e processamento.pdf: 1503082 bytes, checksum: 012f5e03de9242ddf39f8071e85d9acc (MD5)
Approved for entry into archive by Bruna Vieira(bruninha_vieira@ibest.com.br) on 2012-12-01T15:11:10Z (GMT) No. of bitstreams: 1 avaliao das propriedades funcionais da anchoita engraulis anchoita e das modificaes produzidas durante o armazenamento em gelo e gua do mar e processamento.pdf: 1503082 bytes, checksum: 012f5e03de9242ddf39f8071e85d9acc (MD5)
Made available in DSpace on 2012-12-01T15:11:10Z (GMT). No. of bitstreams: 1 avaliao das propriedades funcionais da anchoita engraulis anchoita e das modificaes produzidas durante o armazenamento em gelo e gua do mar e processamento.pdf: 1503082 bytes, checksum: 012f5e03de9242ddf39f8071e85d9acc (MD5) Previous issue date: 2007
O trabalho teve por objetivo estudar as propriedades funcionais da anchoita (Engraulis anchoita) e suas modificações quando armazenada em gelo e água do mar e processada como base protéica. A anchoita foi capturada em cruzeiros realizados a bordo do Navio Oceanográfico Atlântico Sul da Fundação Universidade Federal do Rio Grande(FURG), RS, Brasil, próximo a divisa Brasil-Uruguai. Logo após a captura o pescado foi acondicionado a bordo em recipiente de polietileno contendo gelo e água do mar na razão 1:1, de maneira que o pescado ficasse imerso e não em contato direto com o gelo. Parte do lote foi mantido como pescado inteiro e a outra parcela foi eviscerada e despolpada em uma indústria pesqueira local. Polpa e peixe inteiro foram então transportados para o Laboratório de Análise Sensorial e Controle de Qualidade da FURG. O trabalho está constituído por uma revisão bibliográfica, que enfatiza a importância do recurso pesqueiro em estudo como potencial a ser explorado, descorre sobre propriedades funcionais, métodos de avaliação da qualidade e formas de conservação. O desenvolvimento do trabalho é expresso por três artigos. O primeiro teve como objetivo caracterizar o odor da anchoita e verificar suas modificações durante o tempo de armazenamento nas mesmas condições de bordo. Os resultados definiram o frescor da anchoita pelos grupos de odor a maresia, grama e pescado assado, caracterizando-se a perda de frescor pela presença de odor a ácido, penetrante e pungente. O odor pungente passou a ser detectado pelos julgadores a partir do 8° dia de armazenamento. No segundo artigo foram discutidas as alterações sofridas pela matéria-prima em função do tempo de armazenamento em gelo e água do mar sob o ponto de vista da funcionalidade das proteínas, como solubilidade (SP), capacidade de retenção de água (CRA), de gordura (CRG) e capacidade de emulsificação (CE); as alterações do atributo odor (avaliadas sensorialmente) e o frescor (N-BVT, N-TMA e pH), analisados diariamente por um período de 9 dias. Os resultados indicaram redução nos valores médios das propriedades funcionais estudadas, com o tempo de armazenamento. Os parâmetros N-BVT e pH não demonstraram eficiência para serem utilizados como indicadores do limite de frescor da matéria-prima, nas condições experimentais. No entanto, o N-TMA demonstrou importante correlação com o atributo odor, o que o justifica como eficiente parâmetro de avaliação do frescor da anchoíta armazenada em gelo e água do mar. Foi possível indicar 7 dias como limite de aceitabilidade da anchoita, armazenada nas condições experimentais. No terceiro artigo a polpa e as bases protéicas de pescado, elaboradas a partir de diferentes solventes (H2O e H3PO4 0,05%), foram monitoradas quanto aos parâmetros de frescor (N-BVT, N-TMA e pH) e estabilidade das gorduras (índice de peróxido e número de ácido tiobarbitúrico) quando estes produtos são armazenados sob congelamento por 120 dias, bem como, microbiologicamente, no início e no final do período de armazenamento. Ainda neste capítulo foi avaliada a funcionalidade das proteínas das bases protéicas, quando submetidas a secagem a temperatura de 40, 60 e 70°C. Os resultados indicaram que o melhor solvente utilizado para extração de proteínas solúveis foi o H3PO4 e que não foram registradas variações importantes nos parâmetros de frescor, na estabilidade das gorduras e microbiológicos durante o armazenamento das amostras analisadas. O menor tempo e secagem foi obtido para a base protéica elaborada a partir de H3PO4, independente da temperatura utilizada. As maiores SP e CRA foram registradas para a secagem a temperatura de 60°C e para a CRG e CE, os melhores valores foram obtidos para 40°C.
This work aimed to study the functional properties of the anchovy (Engraulis anchoita) and its changing while stored in ice and sea water and processed as protein bases. The anchovy was captured in cruises on board of Navio Oceanográfico Atlântico Sul of Fundação Universidade Federal do Rio Grande (FURG), RS, Brazil, next to Brazil-Uruguay border. Soon after its capture the fish was conditioned on board into a polyethylene container containing ice and sea water in 1:1 ratio, so that the fish would be immerse avoiding direct contact with the ice. Part of the fish lot was kept entire while the other parcel was gutted and pulped at a local fishing industry. Pulp and entire fish were then carried to the FURG’s Laboratório de Análise Sensorial e Controle de Qualidade.The work is constituted by a bibliographical revision which emphasizes the importance of the studied fishing resource as a potential to be explored, talking about its functional properties, methods of quality evaluation and conservation forms. The work development is expressed by three articles. The first one had as an objective to characterize the anchovy’s odor in order to verify its changing according to the time while stored in the same on-board conditions. The results defined the freshness of anchovy in groups according the following odors: sea, grass and baked fish, characterizing freshness loss through the presence of acid, penetrating and pungent odor. The pungent odor started being detected by the judges from the 8th day of storage. In the second article the alterations suffered by the raw material due the storage time in ice and sea water under the point of view of proteins functionality, such as Solubility (PS), Water Holding Capacity (WHC), Oil Holding Capacity (OHC) and Emulsifying Capacity (EC), the alterations of the odor feature (sensorially evaluated) as well as its freshness (N-BVT, N-TMA and pH), analyzed daily during a period of 9 days. With the storage time the results indicated an average values reduction of the functional properties that were studied. N-BVT and pH parameters had not proved themselves efficient to be used in order to indicate the raw material freshness limit under experimental conditions. However, N-TMA demonstrated an important correlation with the odor feature showing itself as an efficient parameter to evaluate anchovy freshness while stored in ice and sea water. It was possible to indicate 7 days as the limit of anchovy acceptability when stored under experimental conditions. In the third article the protein pulp and fish protein bases, elaborated from different solvents (H2O and H3PO4 0,05%), had been monitored concerning the freshness parameters (NBVT, N-TMA and pH) and fat stability (peroxide index and number of thiobarbiturical acid) when such products are stored under freezing conditions for 120 days, as well as, microbiologically, in the beginning and at the end of storage time. Also, in this third chapter the functionality of proteins from protein bases, when submitted to a drying process at the temperatures of 40, 60 and 70°C. The results indicated H3PO4 as the best solvent used for soluble protein extraction. They also registered no important variations in freshness parameters, in fat stability and microbiologicals during the storage of the analysed samples. The shortest drying time was obtained by the protein bases elaborated from H3PO4, disregarding the temperature used. The highest SP and CRA were registered for the drying process at the temperature of 60°C and for CRG and CE, the best values were obtained for 40°C.
7
Alvim, Izabela Dutra. "Produção e caracterização de microparticulas obtidas por spray drying e coacervação complexa e seu uso para alimentação de larvas de peixes." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255984.
Full textAbstract:
Orientador: Carlos Raimundo Ferreira GrossoTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-05T13:49:57Z (GMT). No. of bitstreams: 1 Alvim_IzabelaDutra_D.pdf: 8886794 bytes, checksum: 16da2e8dd31802c6ce217aae14d9e70f (MD5) Previous issue date: 2005
Resumo: A microencapsulação é uma técnica para recobrimento de substâncias para a proteção e/ou liberação controlada das mesmas. As microcápsulas podem ser uma alternativa para obtenção de uma dieta para alimentação das larvas de peixe na piscicultura intensiva. Dois métodos de microencapsulação foram empregados para produção de micropartículas, potenciais na substituição do alimento vivo (rotíferos e artêmias) oferecido às larvas de peixe nos primeiros estágios de desenvolvimento. O primeiro baseou-se na secagem em spray dryer de uma dieta líquida. Essa dieta desidratada sofreu aglomeração e recobrimento para manipulação do diâmetro médio das partículas e solubilidade. Os diâmetros médios dos aglomerados foram significativamente maiores que da dieta desidratada sem aglomeração. As solubilidades em sólidos solúveis e em proteínas solúveis da dieta sem recobrimento foram altas para 120 minutos de permanência em água. A adição de óleo à dieta desidratada e o recobrimento polimérico reduziu esses valores de solubilidade. O aspecto apresentado pela dieta desidratada sem recobrimento foi característico de produtos desidratados por spray dryer. Os aglomerados apresentaram camada de recobrimento com falhas, o que justificou as baixas diminuições de solubilidades observadas. O segundo processo de microencapsulação foi a coacervação complexa entre gelatina e goma arábica, e como recheios foram utilizados uma mistura de oleoresina de páprica e óleo de soja e dois compostos hidrofílicos (glicose ou isolado protéico de soro de leite) retidos em matrizes lipídicas sólidas. Por microscopias diversas (confocal, ótica e eletrônica de varredura) as micropartículas coacervadas se apresentaram esféricas e multinucleadas. As micropartículas coacervadas contendo oleoresina de páprica e óleo de soja foram reticuladas com glutaraldeído ou com transglutaminase, e submetidas à secagem por estufa com circulação de ar, liofilizador e spray dryer. A secagem em estufa não permitiu a obtenção de um material com micropartículas individualizadas enquanto a liofilização permitiu a manutenção da estrutura esférica para todas as amostras inclusive a sem reticulação. A secagem em spray dryer apresentou baixíssimo rendimento, e só foi possível para micropartículas reticuladas, com integridade das estruturas associada ao tipo/concentração de reticulante. A liberação da oleoresina foi avaliada em etanol absoluto por 120 minutos, para as micropartículas coacervadas úmidas com e sem reticulação e suas respectivas amostras desidratadas. A liberação do recheio foi alta (acima de 95%) para todas as amostras úmidas, exceto para a amostra reticulada com 1,0mM/g.ptn de glutaraldeído. As amostras desidratadas por liofilização tiveram liberação de seu conteúdo reduzida, não ultrapassando 35,4% após 120 minutos para todos os tratamentos. A liberação do recheio das micropartículas desidratadas por spray dryer foi baixa e proporcional a manutenção da integridade das partículas. Para veiculação dos compostos hidrofílicos nos coacervados, foram produzidas micropartículas lipídicas (spray chilling). Essas micropartículas lipídicas foram incorporadas com sucesso nos coacervados. A liberação dos compostos solúveis do interior dos coacervados foi maior para glicose que para a proteína, para 20 horas de permanência em água. A aceitação das micropartículas produzidas foi avaliada em um ensaio biológico in vivo com larvas de pacu. Foram testadas uma dieta aglomerada e quatro coacervados produzidos utilizando gelatina bovina ou gelatina de peixe na parede e óleo de soja ou gordura de peixe como recheio. O nível de aceitação das dietas foi de maiores valores para os coacervados produzidos com gelatina bovina/gordura de peixe e gelatina bovina/óleo de soja, seguidos pelo coacervado produzido com gelatina de peixe/óleo de soja, pelo aglomerado e por último o coacervado produzido com gelatina de peixe/gordura de peixe. Os coacervados produzidos com gelatina bovina contendo óleo de soja ou gordura de peixe apresentaram-se promissores como dietas necessitando ainda de ajustes nutricionais para atenderem as exigências das larvas em crescimento
Abstract: The microencapsulation is one technique for covering or evolving substances with the aim to provide protection and/or controlled release of the same ones. The microcapsules can be an alternative for attainment of a diet for feeding of the larvae of fish in the intensive aquaculture. Two methods of microencapsulation had been used for production of microparticles in the substitution of the alive food (rotifers and artemias) offered to the larvae of fish in the first periods of growing. The first one was based on the spray drying of one nutritionally and balanced liquid formulation. The dehydrated diet was agglomerated adjust the average size and solubility of the particles. The size of the agglomerated particles was increased efficiently. The solubilities in total soluble solids and soluble proteins of the diet without covering had been high with values (above 50%) for 120 minutes of permanence in water. The addition of oil to the dehydrated diet (OD) and the agglomation with pectate and calcium reduced the values of solubility. The aspect presented for the diet dehydrated without covering was characteristic of products dehydrated by spray dryer. The surface of the agglomerated particles presented some imperfections, which justified the low reductions of solubilities. The second process used was the complex coacervation between gelatin and acacia gum and as a core materials, a mixture of paprika oleoresin and vegetable soy oil and two hydrophilic composites (glucose or whey protein isolate). After, the lipidic microparticles were used as core material for microparticles obtained using complex coacervation. Using different types of microscopies (confocal, optical and scanning electronic microscopy) it was possible to characterize the coacervated microparticles that showed spherical geometry and multinuclear distribution of the core material. The microparticles containing paprika oleoresin of paprika and vegetable soy oil as core material had been crosslinked with glutaraldehyde or transglutaminase, and were dried using one oven with air circulation, spray dryer and freeze drying processes. The drying using oven did not allowed the attainment of a dry material presenting free flowing. The freeze drying, on the other side, allowed the attainment of microparticulated material showing spherical structure and free flowing for all samples including samples without cross-linking. The yield of the spray drying process was very low. This process did not work when non crosslinked samples were dried. The high level of cross-linking using 1.0mM/g of ptn showed the best results compared with transglutaminase or glutaraldehyde at 0.1mM/g of protein (reaction time of 18 hour for both) showing the maintenance of the moist microparticles structure. The release of the oleoresin was evaluated for the moist and dehydrated samples with and without crosslinking using ethanol as the release medium during 120 minutes. The core release observed was above 95% for moist coacervated without crosslinking, crosslinked using transglutaminase and for samples crosslinked with the low level of glutaraldehyde. The release level decreased when concentration of glutaraldehyde was increased. Dryed samples using freeze drying showed a great decrease on the release amount, not exceeding 35.4% after 120 minutes for all the treatments. The release of the core from the dehydrated microparticles using spray dryer was proportional to the maintenance of the integrity of particles. Again, cross-linking using high concentration of glutaraldehyde/g.ptn produced the best results.Lipídic microparticles had been incorporated successfully in the coacervated microparticles. The amount of released soluble composites using water solution was high to glucose and relative low for the protein after 20 hours of experiment. The acceptance of the microparticles was evaluated in a live biological assay using larvae of pacu. A diet agglomerated with calcium pectate and four coacervated microparticles using bovine gelatin or fish gelatin as the wall materials and vegetable soy oil or fat fish as core materials had been tested. Ranking of acceptance of the diets showed bigger values for the coacervated microparticles produced with gelatin/fat fish or gelatin/soy oil, followed by the microparticles produced with fish gelatin/soy oil, agglomerated particles and finally coacervate particles using fish gelatin/fat fish. The coacervation process showed interesting results but improvement on the nutritional balance needs to be done
Doutorado
Nutrição Experimental e Aplicada à Tecnologia de Alimentos
Doutor em Alimentos e Nutrição
8
Hannah, Sabrina. "Microencapsulation of an omega-3 polyunsaturated fatty acid source with polysaccharides for food applications." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/29525.
Full textAbstract:
Omega-3 polyunsaturated fatty acids (Ï 3 PUFAs) provide important health benefits, but
dietary consumption is low. Supplementing foods with Ï 3 PUFAs is of interest, but intervention
strategies are necessary to preserve the integrity of these unstable compounds.
Microencapsulation of Ï 3 PUFA sources is one means of improving their stability. In this work,
Ï 3 PUFA microcapsules were prepared by spray drying with chitosan and blends of chitosan,
high-amylose starch, and pullulan as wall materials. The primary objectives of this research
were (1) to evaluate the effect of chitosan type and oil:wall ratio on Ï 3 PUFA microcapsule
properties, (2) to evaluate the effect of blending chitosan with high-amylose starch and pullulan
on Ï 3 PUFA microcapsule properties, and (3) to evaluate the oxidative stability of Ï 3 PUFA
microcapsules by monitoring primary and secondary oxidation products during storage.
Microcapsule encapsulation efficiencies (EE) ranged from 63% to 79% with the highest EEs
observed for microcapsules prepared from chitosan with higher degree of deacetylation (DD) and
lower molecular weight (MW). Median microcapsule size ranged from 3μm to 11μm. Moisture
contents were all below 7% and water activities (aw) were below 0.27. Microcapsules prepared
from blends of chitosan with starch and/or pullulan had lower aw values than those prepared from
chitosan alone. Oxidative stability was evaluated by measuring oxidation induction time (OIT)
using pressure differential scanning calorimetry. OIT values ranged from 14 to 20 minutes.
Microcapsules prepared from chitosan with lower DD and higher MW had longer OITs than
those prepared from chitosan with higher DD and lower MW. Microcapsules prepared from
blends of chitosan, starch, and pullulan had longer OITs than those prepared from chitosan alone.
Oxidative stability of microcapsules during long term storage was evaluated on one microcapsule
formulation by monitoring peroxide value (PV) and secondary oxidation products by HS-SPMEGC/
MS. Volatiles including propanal, 1-penten-3-ol, pentanal, hexanal, and 2,4-heptadienal
were detected in the headspace of the microcapsules; however, PVs did not indicate substantial
oxidation of the Ï 3-PUFA source during 5 weeks of storage. Chitosan, high-amylose starch,
and pullulan are effective materials for microencapsulation of Ï 3 PUFA sources.Ph. D.
9
Simões, Marcia Regina. "Desidratação osmotica, secagem e defumação liquida de files de tilapia do nilo (Oreochromis niloticus), variedade Tailandesa." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256337.
Full textAbstract:
Orientadores: Fernanda Elizabeth Xidieh Murr, Kil Jin ParkTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-08T23:04:25Z (GMT). No. of bitstreams: 1 Simoes_MarciaRegina_D.pdf: 3855399 bytes, checksum: 7d7e8805878319750d638aadcdd2e2de (MD5) Previous issue date: 2007
Resumo: Foi estudada a influência de dois tratamentos na secagem convectiva de filé de Tilápia do Nilo (Oreochromis niloticus), variedade Tailandesa. No primeiro tratamento foi realizado o estudo do processo de desidratação osmótica utilizando solução binária (água + NaCl) e ternária (água + NaCl + sacarose). Foram verificadas as influências dos fatores: temperatura, concentração da solução osmótica e tempo de imersão, nas respostas, ganho de sólidos, perda de água, GS/PA e atividade de água através da Metodologia de Superfície de Resposta. Para cada solução, foi escolhida uma condição otimizada, que foi determinada pelos menores valores de GS/PA e atividade de água. As condições escolhidas foram: temperatura de 34ºC, concentração de NaCl de 24,6% p/p e tempo de imersão de 230min para a desidratação osmótica com solução de NaCl. Para a desidratação osmótica com solução de NaCl + sacarose as condições escolhidas foram: temperatura de 34ºC, concentração de NaCl de 13% p/p, tempo de 185min e concentração de sacarose de 37% p/p. Para as melhores condições de desidratação osmótica obtida para cada solução, foram realizadas cinéticas de desidratação osmótica. No segundo tratamento foi avaliada a influência da temperatura de secagem e da concentração da fumaça líquida no processo de defumação do filé de tilápia (Oreochromis niloticus). A condição escolhida foi a de 40ºC de temperatura e concentração de fumaça de 15% p/p. As curvas de secagem convectiva para os dois tratametnos foram obtidas a 40ºC, 50ºC e 60ºC de temperatura e 1,5m/s de velocidade do ar de secagem. Para o ajuste dos dados experimentais foram utilizados os modelos difusional e o de PAGE. Os valores obtidos foram da ordem de 10-10m2/s. O modelo de PAGE apresentou melhor ajuste em relação ao modelo difusional. Na análise sensorial todas as amostras obtiveram boa aceitabilidade. A amostra desidratada em NaCl e seca, apresentou maior dureza e gomosidade. Na análise de microestrutura a amostra tratada com NaCl + sacarose mostrou conservar melhor a estrutura do pescado e o processo de defumação conservou a estrutura muscular do pescado defumado e seco
Abstract: This work investigated two procedures for the convective drying of Thai tilapia (Oreochromis niloticus) fillet. The first procedure carried out the osmotic dehydration process using a binary solution (water + NaCl); the second used ternary solutions (NaCl + sucrose and water). The influence of temperature, salt concentration, sugar concentration and immersion time on mass loss, water loss, solid gain, solid gain / water loss ratio (SG/WL) and water activity were evaluated, through the Response Surface Methodology (RMS). For each solution a condition to carry out the convective drying was chosen, wich was determined by the smallest value of the SG/WL ratio and the water activity. The chosen conditions were: 34 °C, salt concentration of 24.6 % and immersion time of 230 min for dehydration using water + NaCl; 34 °C, 13 % of salt, 37 % of sugar concentration and immersion time of 185 min for dehydration using water + NaCl + sucrose. For the best osmotic dehydration conditions achieved for each solution, osmotic dehydration kinetic was obtained. In the second procedure, the influence of drying temperature and concentration of liquid smoke in the smoking process of Thai tilapia fillet was evaluated. Convective drying was carried out in a fixed bed dryer at 40 °C, 50 °C e 60 °C and air velocity of 1.5 m/s. Drying curves were fitted to experimental data using a diffusion model, considering no shrinkage, and also using PAGE¿s model. The obtained diffusion coefficients were in the order of 10-10 m2/s. PAGE¿s model presented better fittings in relation to the diffusion model. Sensorial analysis showed great acceptability for all samples. The sample dehydrated in NaCl and dryed showed the highest hardness and springness. Microstruture analyses indicated the sample treated with NaCl + sucrose better preserved the structure and that the smoking process kept the original structure of the smoking and dryed fish
Doutorado
Doutor em Engenharia de Alimentos
10
Ramakrishnan, Sarathiraja. "Encapsulation of omega-3 fatty acids by premix membrane emulsification." Doctoral thesis, Universitat Rovira i Virgili, 2013. http://hdl.handle.net/10803/145770.
Full textAbstract:
In food and pharma industry, fish oils are highly demanded due to the many associated health benefits of omega-3 fatty acids. However, the delivery of fish oil through food is a major challenge as this oil is susceptible to oxidation and to produce off-flavors. To prevent these undesired effects, microencapsulation techniques are used. Typically oil encapsulation is carried out by two steps (i) emulsion preparation (ii) drying. The main objective is to study the effect of the emulsification method, emulsion formulation, membrane type and microcapsule formulation on relevant physic-chemical parameters of fish oil microcapsules.The approach of the project is to combine, for the first time, the advantages of using a low energy emulsification technique (membrane emulsification) and spray drying to obtain food-grade fish oil microcapsules. The results show a clear improvement in the oil encapsulation efficiency (OEE) when decreasing the droplet size of the emulsion and increasing the amount of wall material. The combination of a polysaccharide with a protein has been found to improve protection against oxidation during storage of the microcapsules, while the addition of denatured proteins as a part of the microcapsule wall material enhances OEE but does not improve the mechanical strength of the microcapsules.El aceite de pescado es altamente valorado en la industria alimentaria por su demostrada actividad en la prevención y tratamiento de numerosas patologías, asociada a su contenido en ácidos grasos omega-3. La incorporación de aceite de pescado en alimentos presenta algunas dificultades relacionadas con su rápida oxidación y su característico aroma y sabor. La encapsulación del aceite de pescado retrasa la oxidación y permite enmascarar sus propiedades sensoriales. Tradicionalmente, la encapsulación se lleva a cabo combinando una etapa de emulsificación seguida de secado por atomización. El objetivo principal del trabajo es estudiar el efecto del método de emulsificación y la formulación de la emulsión y las microcápsulas en los parámetros físico-químicos más relevantes de las microcápsulas. En este proyecto se combina por primera vez la emulsificación por membranas con el secado por atomización para obtener microcápsulas de aceite de pescado aplicables a la industria alimentaria. Los resultados muestran una clara mejora en la eficiencia de encapsulación del aceite cuando se reduce el tamaño de gota de la emulsión y se incrementa la cantidad de material de pared de las microcápsulas. La combinación de un polisacárido con una proteína para la formación de la pared mejora la estabilidad oxidativa de las microcápsulas durante el almacenamiento. Por otra parte la adición de proteínas desnaturalizadas para reforzar las paredes de las microcápsulas ha resultado en una mejora de la eficiencia de encapsulación de aceite pero no ha mejora su resistencia mecánica
Books on the topic "Fish - Drying"
1
Unmole, H. Solar drying of fish and paddy. Rome: Food and Agriculture Organization of the United Nations, 1989.
Find full text
2
Unmole, H. Solar drying of fish and paddy. Rome: Food and Agriculture Organization of the United Nations, 1989.
Find full text
3
Peace, Alan. Major project H1138: An investigation into the effects of heating/drying on the availability of lysine in fish. London: Polytechnic of the South Bank, 1985.
Find full text
4
Phengphat, Sangwān. Rāingān kānwičhai rư̄ang kānʻop hǣng phalittaphan nư̄a læ plā dūai khrư̄angʻop hǣng phalangngān sǣng ʻāthit radap ʻutsāhakam nai khrūarư̄an: Drying fish and meat by using solar dryer for the cottage industrial scale. [Bangkok?]: Phāk Wichā Fisik, Khana Witthayāsāt, Mahāwitthayālai Narēsūan, 1994.
Find full text
5
R, Burt J., ed. Fish smoking and drying: The effect of smoking and drying on the nutritional properties of fish. London: Elsevier Applied Science, 1988.
Find full text
6
Fish drying & smoking: Production and quality. Lancaster, Pa: Technomic Pub. Co., 1998.
Find full text
7
Fish Drying in Indonesia (ACIAR Proceedings). Australian Centre for International Agricultural Research, 1995.
Find full text
8
Burt, John R. Fish Smoking and Drying: The Effect of Smoking and Drying on the Nutritional Properties of Fish. Elsevier Applied Science, 1989.
Find full text
10
Org, Food and Agriculture. Solar Drying of Fish and Paddy (FAO Environment & Energy Paper). Food & Agriculture Organization of the United Nations (FAO), 1990.
Find full textBook chapters on the topic "Fish - Drying"
1
Nguyen, Minh Van, Sigurjon Arason, and Trygve Magne Eikevik. "Drying of Fish." In Seafood Processing, 161–75. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118346174.ch7.
Full text
2
Magnussen, O. M., I. Strømmen, and S. Puntervold. "Dimensioning Heat Pump Driers for Fish Products." In Drying ’85, 461–66. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-662-21830-3_63.
Full text
3
Kopeika, Eugeny, Julia Kopeika, and Tiantian Zhang. "Cryopreservation of Fish Sperm." In Cryopreservation and Freeze-Drying Protocols, 203–17. Totowa, NJ: Humana Press, 2007. http://dx.doi.org/10.1007/978-1-59745-362-2_14.
Full text
4
Horner, W. F. A. "Preservation of fish by curing (drying, salting and smoking)." In Fish Processing Technology, 32–73. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1113-3_2.
Full text
5
Erdem, Murat, Yasin Varol, Hakan Fehmi Öztop, and Fethi Kamışlı. "Experimental Study of Thin Layer Drying Behavior of a Fish." In Progress in Exergy, Energy, and the Environment, 681–86. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04681-5_64.
Full text
6
Ngo, Vo Thien Nhan, Thi Thanh Dieu Phan, J. C. Beltrán-Prieto, and Huynh Bach Son Long Nguyen. "Application of the Box-Behnken Model Design to the Optimization of Process Parameters in the Convection-Drying of Channa Striata Fish." In Lecture Notes in Electrical Engineering, 83–92. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-69814-4_8.
Full text
7
Doe, P. "Fish drying." In Safety and Quality Issues in Fish Processing. CRC Press, 2002. http://dx.doi.org/10.1201/9781439823170.ch18.
Full text
8
Doe, Peter E. "Fish drying." In Safety and Quality Issues in Fish Processing, 350–59. Elsevier, 2002. http://dx.doi.org/10.1533/9781855736788.2.350.
Full text
9
James, David. "Production, Consumption, and Demand." In Fish Drying & Smoking, 1–12. Routledge, 2017. http://dx.doi.org/10.1201/9780203756003-1.
Full text
10
Doe, Peter, Zdzislaw Sikorski, Norman Haard, June Olley, and Bonnie Sun Pan. "Basic Principles." In Fish Drying & Smoking, 13–45. Routledge, 2017. http://dx.doi.org/10.1201/9780203756003-2.
Full textConference papers on the topic "Fish - Drying"
1
Plante, Sébastien, Scott Smiley, Alexandra Oliveira, and Peter Bechtel. "Methods for Drying Stickwater." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.12.
Full text
2
AL-HABSI, N., S. S. SABLANI, M. S. RAHMAN, S. AL-BUSAIDI, R. AL-BELUSHI, and B. SOUSSI. "THERMAL TRANSITIONS AND WATER SORPTION PROPERTIES OF KING FISH MUSCLE." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0161.
Full text
3
Alhamid, M. Idrus, M. Yulianto, and Nasruddin. "Development of a compact freeze vacuum drying for jelly fish (Schypomedusae)." In THE 4TH INTERNATIONAL MEETING OF ADVANCES IN THERMOFLUIDS (IMAT 2011). AIP, 2012. http://dx.doi.org/10.1063/1.4704343.
Full text
4
Suryanti, Suryanti, and Theresia D. Suryaningrum. "Effect of drying temperature on gelatin characteristics of nila fish (Oreochromis niloticus) skin." In 4TH INTERNATIONAL SEMINAR ON CHEMISTRY. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0051856.
Full text
5
Rahmani-Manglano, Nor E., Manuel Tirado-Delgado, Antonio Guadix, Pedro J. García-Moreno, and Emilia M. Guadix. "Bioaccessibility of fish oil encapsulated by spray-drying: Influence of emulsifier and encapsulating agent." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.577.
Full text
6
Oku, Yuichiro, Hirofumi Tanigawa, and Takaharu Tsuruta. "Numerical Study on Microwave Dehydro-Freezing of Fish Tissues." In ASME/JSME 2011 8th Thermal Engineering Joint Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/ajtec2011-44463.
Full textAbstract:
In this study, a numerical simulation on the freezing process is carried out to evaluate the effects of pre-dehydration on the quality of frozen fish tissue. We use a simulation model which contains a muscle fiber to express the microscale heat and mass transfer phenomena inside the tissue cell system. Fundamental equations on heat and mass transfer are formulated in a two-dimensional coordinate system. The governing equations include phase-change terms. In order to take account of the characteristic moisture distribution produced by the microwave room-temperature drying, initial moisture distributions are given in this calculation. The numerical results indicate that the control of the water content by the pre-dehydration can shorten the freezing time. It is found that the cell shrinkage ratio is larger than that of the result using uniform distribution. As an increase of pre-dehydration, the central cell significantly shrinks but the surface-layer cell doesn’t shrink so much due to the large cooling rate.
7
Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.
Full textAbstract:
Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.
8
Nadi, Fatemeh, and J. C. Atuonwu. "Fluidized bed drying of petals of Echium amoenum Fisch. and C.A. Mey: energy analysis and carbon footprint." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.8378.
Full textAbstract:
The energy performance and carbon footprint associated with the fluidized bed drying of petals of Echium amoenum Fisch. and C.A. Mey are experimentally evaluated at three temperatures (40,50,60°C) and air velocities (0.50,0.75,1.00m/s). The maximum and minimum specific energy consumption are observed to occur at 40°C and 1ms-1 (79.18MJ/kg) and 60°C and 0.5m/s (22.60MJ/kg), respectively. The greenhouse gas emission is in the range, 0.10-8.40kgCO2eq, varying with drying conditions in the same manner as energy consumption, with natural gas-fired systems performing better than oil-fired systems. High-temperature, low-air velocity drying is thus, favourable for energy-efficient and sustainable fluidized bed drying of the petals.Keywords: fluidized bed dryer; greenhouse gas; specific energy consumption; Iran.
9
Radulescu, Victorita. "Autonomous Platform Collecting the Vegetation in Excess From Natural Reservations Lakes Used As a Future Biomass Resource." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70331.
Full textAbstract:
In Romania, near the Black Sea are two Natural Reservations lakes with salt water, Techirghiol, and Mangalia nowadays confronted with new environmental issues. Lake never freezes. Under these conditions, there are always birds in transit or in wintering; some of them protected species as endangered. There are no known or available solutions at present that can be used here, without disturbing the biological balance. This paper presents a prototype, patent pending in Romania, which has achieved significant results in protection of the natural environment. The prototype is an autonomous pilot station, placed on a mobile pontoon, powered by photovoltaic panels. It can collect and partially dry the aquatic vegetation developed in excess due to eutrophication. The harvested vegetation is used as the biomass resource to warm the Research Centre on shore, the greenhouse for the protected plant species and the poultry incubator. The prototype now is implemented in Techirghiol Lake as to diminish the local environmental problems: the massive mass of vegetation, the invasive species that appeared, as the invertebrates, the interference scallops, and the predator fish. Due to the permanent decreasing the number of the specific fish, all bird colonies are affected. The proposed solution is innovative, perfect ecological and energetic independent. The mobile pontoon is commanded from distance. The solar panels ensure the pontoon movement and the supply of the collecting, compacting, and partially drying the vegetation. The detailed functioning of the prototype is further detailed presented. The main advantage of this solution is that the vegetation can be collected during the entire period of vegetation without disturbing the biologic environmental, nests period of construction, laying eggs, rearing birds, etc. A second major advantage is that the extracted vegetation can be consumed immediately and integrally into a biomass power plant. The third advantage of this technology is that the platform is placed on a mobile pontoon energetically independent, entirely automated and with a constant adaptation of the operating parameters in accordance with climatic conditions. This innovative solution is accordance to the Romanian reply for EU Council Directives, UE EUCO 75/13 CO EUR 7 signed in Brussels at 22/05/2013, referring to the promotion of the new solutions based on utilization of renewable technology with environmental effects. The prototype has a multi- and a cross-disciplinary character due to the main components. It represents a powerful applicative research requested and co-financed by the National Authorities and the private sector, as to solve this problem appeared into these Natural Reservations.