Relevant bibliographies by topics / Hot air drying

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Hot air drying'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Hot air drying"

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Orikasa, Takahiro, Long Wu, Takeo Shiina, and Akio Tagawa. "Drying characteristics of kiwifruit during hot air drying." Journal of Food Engineering 85, no. 2 (March 2008): 303–8. http://dx.doi.org/10.1016/j.jfoodeng.2007.07.005.

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Frías, A., G. Clemente, and A. Mulet. "Potato Shrinkage During Hot Air Drying." Food Science and Technology International 16, no. 4 (August 2010): 337–41. http://dx.doi.org/10.1177/1082013210366967.

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Shrinkage is one of the most important physical changes that occur during the dehydration of foods. In this work, the effect of the temperature (35, 40, 50, 60 and 70 °C) and air velocity (7, 8, 9 and 10 m/s) on bulk volumetric shrinkage was investigated. Volume changes were evaluated by image analysis. It was found that neither temperature nor air velocity had any significant effects on bulk shrinkage in this system. The bulk shrinkage of the potato cubes was well correlated with the moisture content of the sample during drying (R2 = 97.28). Volume varied linearly with the moisture content changes under the studied conditions. The volume of lost water and the decrease in volume of the samples during dehydration were similar.
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Md Salim, Nora Salina, Yvan Gariépy, and Vijaya Raghavan. "Hot Air Drying and Microwave-Assisted Hot Air Drying of Broccoli Stalk Slices (Brassica oleraceaL. Var.Italica)." Journal of Food Processing and Preservation 41, no. 3 (June 15, 2016): e12905. http://dx.doi.org/10.1111/jfpp.12905.

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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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Samimi Akhijani, H., A. Arabhosseini, and M. H. Kianmehr. "Effective moisture diffusivity during hot air solar drying of tomato slices." Research in Agricultural Engineering 62, No. 1 (March 30, 2016): 15–23. http://dx.doi.org/10.17221/33/2014-rae.

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Mathematical modelling and effective moisture diffusivity of tomato (Lycopersicon esculentum) was studied during hot air solar drying. An experimental solar dryer with a swivel collector was used for experiments. The collector followed the solar radiation using a precious sensor. Drying experiments were performed in a thin layer hot air drying at slice thicknesses of 3, 5 and 7 mm and air velocities of 0.5, 1 and 2 m/s. The experimental data were fitted to different mathematical moisture ratio models and the Page model was selected as the best model according to correlation coefficient R<sup>2</sup>, chi-square &chi;<sup>2</sup> and root mean square error (RMSE) parameters. The maximum values of moisture diffusivity was&nbsp;6.98 &times; 10<sup>&ndash;9</sup> m<sup>2</sup>/s at air velocity of 2 m/s and slice thickness of 7 mm while the minimum value of the moisture diffusivity was 1.58 &times; 10<sup>&ndash;9</sup> m<sup>2</sup>/s at air velocity of 0.5 m/s and slice thickness of 3 mm.
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Wang, Heng, Shukun Cao, Yi Cui, Zijian Cao, and Shuqiang Xu. "Analysis of temperature field of grain and drying medium for grain drying integrated mechanical device." MATEC Web of Conferences 175 (2018): 02024. http://dx.doi.org/10.1051/matecconf/201817502024.

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In order to improve the working efficiency of the drying tower and the hot blast stove in the process of grain drying, this paper proposes a method to solve the problems of air pollution and energy waste caused by excessive combustion or insufficient combustion of the hot blast stove. Based on finite element analysis, this paper uses ANSYS software to simulate the drying process of grain. This paper briefly introduces the grain drying device model and working mechanism, analyzes the temperature field of the drying device, and studies the influence on the drying effect of the working parameters (hot water, hot air, hot air hot blast stove combustion temperature) during the grain drying process. The results show that the hot air temperature is 85°C, the hot water temperature is 90°C, the combustion chamber temperature is 480°C, the grain drying effect is good, the combustion efficiency of the combustion furnace is the best, and the energy utilization rate is the highest.
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Luampon, Ratinun, Sungwarn Bunchan, and Bundit Krittacom. "Specific Energy Consumption Improvement with Applying Stainless Wire Mesh Porous Material for a Hot Air Dryer." Key Engineering Materials 801 (May 2019): 345–50. http://dx.doi.org/10.4028/www.scientific.net/kem.801.345.

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This research was proposed to applying stainless wire mesh porous material for specific energy consumption improvement of a hot air dryer. In experimental consist two main parts, first part was a comparison of drying with and without hot air recirculation duct. Second part was a comparison of drying with and without stainless wire mesh porous material in drying chamber and hot air recirculation duct. Tilapia was drying product, stainless wire mesh in drying chamber was constant PPI=8 and 6 layers, stainless wire mesh in hot air recirculation duct was constant PPI=8 and varied layer at 6, 8 and 12 layers and hot air recirculation ratio 40%, 60% and 80%. Experimental result was, drying with hot air recirculation duct was higher drying rate than without recirculation duct and drying rate was increased, drying time was decreased and SEC was decreased with increased hot air recirculation ratio. At recirculation ratio 80%, SEC was lowest and decreased to 54.52% compared with without recirculation duct. Therefrom, the stainless wire mesh porous materials were inserted in the drying chamber and recirculation duct at PPI=8, 6 layers and PPI=8, 12 layers, respectively and used recirculation ratio 80%, it was found that SEC was lowest and decreased as about 62.21%.
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Chimsook, Thitiphan. "Effect of freeze drying and hot air drying methods on quality of cordycepin production." MATEC Web of Conferences 192 (2018): 03001. http://dx.doi.org/10.1051/matecconf/201819203001.

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This study determined the effect of drying methods including hot air drying and freeze drying on the quality of cordycepin production from Cordyceps militaris. The fruiting bodies and mycelium of C. militaris were used as the raw material. For hot air drying was performed at 55 °C for 24 hrs. Whereas the freeze drying was carried out under vacuum at 140 L min-1 for 48 hours. The bioactive compound extracted from dried powder of C. militaris from two drying methods was investigated. The results showed that both cordycepin and adenosine extracted from freezed drying sample had higher value than those of extracted from hot air dried sample. The bioactivities of C. militaris extract were investigated. The results revealed that the antioxidant activity and also total phenolic contents of C. militaris extract prepared from freeze drying had higher value than that of extracted from hot air drying. However, most of C. militaris production performed using hot air drying to dry sample because of its low cost technique.
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Simsek, Meric, and Özge Süfer. "Influence of Different Pretreatments on Hot air and Microwave-Hot Air Combined Drying of White Sweet Cherry." Turkish Journal of Agriculture - Food Science and Technology 9, no. 6 (July 4, 2021): 1172–79. http://dx.doi.org/10.24925/turjaf.v9i6.1172-1179.4455.

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Microwave (MW)-hot air (HA) combined drying was applied to white sweet cherries besides solely HA drying at 50, 60 and 70°C in the presence of citric acid, sucrose and freezing pretreatment in this study. Single power level of MW (90 W) was chosen, and drying behavior of all samples was modelled by using eleven thin layer equations. Two-term, rational and sigmoid models were the most suitable models for describing drying phenomena. Effective moisture diffusivities (Deff) ranged from 1.724×10-10 to 5.173×10-10 m2/s in HA drying and from 4.260×10-10 to 1.805×10-9 m2/s in MW-HA drying. Activation energies (Ea) were between 2.785 and 30.541 kJ/mol and 6.929 and 42.101 kJ/mol for HA and MW-HA drying techniques, respectively. Total color change (ΔE) levels of the outer surface of dried cherries were generally higher than the ones of inner surface. Freezing pretreatment had a comparably lower enhancing effect on the total phenolic content (TPC) of HA dried white sweet cherries compared to fresh sample. The TPC of freezing pretreated and HA dried at 50°C and HA dried at 70°C control samples were 1.481 ± 0.398 mg gallic acid equivalent (GAE)/g dry matter (DM) and 6.181 ± 0.012 mg GAE/g DM as the minimum and maximum, respectively. These values were determined as 4.183 ± 1.728 and 8.240 ± 0.502 mg GAE/g DM that were belonged to MW-HA dried at 50°C control and freezing pretreated MW-HA dried at 70°C samples in combined procedure, respectively.
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Wutthigarn, Pattawee, Jeerayut Hongwiangjan, and Jiraporn Sripinyowanich Jongyingcharoen. "Modeling of hot air drying of coconut residue." MATEC Web of Conferences 192 (2018): 03061. http://dx.doi.org/10.1051/matecconf/201819203061.

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In this study, the effect of drying temperature (50-110°C) on hot air drying characteristics of coconut residue was investigated. The drying time and drying rate (DR) were in the ranges of 540-100 min and 0.0048-0.0182 g water/g dry matter·min at the drying temperature of 50-110°C, respectively. Six drying models (Lewis, Page, Henderson and Pabis, Logarithmic, Midilli et al, and linear-plus-exponential model) were used to determine the change in moisture ratio (MR) with drying time. The linear-plus-exponential model provided best fitting of the predicted MR to the experimental MR with the highest average R2 of 0.9985 and the lowest RMSE of 0.01463. The variation of drying temperature with the constants and coefficient of the model was polynomial type. The generalized linear-plus-exponential model as a function of drying temperature gave best result of prediction of MR with the R2 of 0.9709.
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Dissertations / Theses on the topic "Hot air drying"

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Mutshekwa, Ndivhuho. "Effect of time-based hot air drying method on chemical composition of jatropha zeyheir tea." Thesis, University of Limpopo, 2017. http://hdl.handle.net/10386/1914.

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Thesis (M. Sc. (Agriculture)) --University of Limpopo, 2017
Tea is one of the most popular consumed beverages in the world, which has beneficial properties such as anti-oxidization, anti-carcinoma and preventing arteriosclerosis. The major essential components of catechins present in tea leaves, includes epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), epicatechin (EC), gallocatechin (GC) and catechin (C). Influence of time-based hot air drying method on chemical composition of the Jatropha zeyheri Sond, widely consumed in rural communities of Zebediela (Khureng village), Limpopo Province, South Africa, was investigated. Four treatments, namely; 0, 24, 48, and 72 hours, were arranged in completely randomised design (CRD), replicated five times. The study demonstrated that drying significantly increased total phenolic content, total antioxidant capacity and tannin content. It also demonstrated that drying significantly increased minerals elements; Mg, K, P, S, Al, Co, Mn, Si and Zn content and decreased Na, Ca and Ni and Zn quantities. Sodium-potassium ratio was very low across drying periods. Drying time did not significantly influence proximate chemicals; energy, protein, carbohydrates, ash and fibre content. Moisture and fat were significantly increased by drying period. Results of the study suggested that time-based hot air drying method improved the chemical composition of J. zeyheri, which has the potential of enhancing nutrition in marginal rural communities of Limpopo Province.
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Ren, Guixing. "Processing of Panax ginseng and Panax quinquefolium by microwave and hot-air techniques /." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B20735261.

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任貴興 and Guixing Ren. "Processing of Panax ginseng and Panax quinquefolium by microwave and hot-air techniques." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31239213.

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Huang, Yashi. "Impact of Banana (Musa acuminata) ripening on resistant and non-resistant starch using hot-air and microwave drying." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119657.

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Banana (Musa acuminate) is a wholesome fruit that plays an important role in healthy diets and in international trade. However, many bananas are wasted and they in turn generate environmental problems as well as worsen the shortage of foods. This study aims at generating value to non-marketable fruits and at studying the effects of the drying process on the physico-chemical properties of banana. In the first part of this study, physical and chemical properties of banana were measured during ripening in order to establish predictive models between these properties and level of ripeness. To achieve this, changes in moisture content, peel color, texture, peel to pulp ratio, starch (resistant and non-resistant), mass loss, dielectric properties, total soluble solids, were measured at different stage of ripening. A hyperspectral imaging study was also conducted to validate these results. In the second part, experiments were conducted to assess the effects of maturity level and drying conditions on total, resistant and non-resistant starch contents in banana. Results obtained from the first part of this study were used to assess maturity level. The methods utilized to dry the banana slices were microwave with hot air or hot air alone, at different temperatures. Drying conditions were optimized. The hybrid drying system consisting of microwave with hot air was found to be superior to hot-air alone and the best drying temperature for unripe banana was found to be 65°C.
La banane (Musa acuminés) est un fruit sain qui joue un rôle important dans les régimes alimentaires équilibrées et dans le commerce international. Cependant, beaucoup de pertes sont encourues dans la manutention et la transformation des bananes ce qui génère des problèmes environnementaux et réduit sa disponibilité sur les marchés. Cette étude porte sur la valorisation des bananes déclassées et sur les effets du procédé de séchage sur ses caractéristiques physico-chimiques. Dans la première partie de l'étude, les propriétés physico-chimiques de la banane ont été mesurées à différents niveaux de maturité afin d'établir des modèles prédictifs. Pour y parvenir, la teneur en eau, la couleur de la peau, la texture, le rapport pulpe-peau, la teneur en amidon (résistant et non résistant), la perte de masse, les propriétés diélectriques, et la teneur en solides solubles totaux, ont été mesurés à différents stages de maturation. Une étude d'imagerie hyperspectrale a également été menée pour valider ces résultats. Dans la deuxième partie, des expériences ont été menées pour évaluer les effets du niveau de maturité et des conditions de séchage de la banane, sur la teneur en amidon (résistants, non-résistants t totaux). Les résultats obtenus dans la première partie de l'étude ont été utilisés pour évaluer le niveau de maturité. Les méthodes utilisées pour le séchage de tranches de bananes étaient soit : micro-ondes avec air chaud ou de l'air chaud seulement. Lors des essais, les séchoirs ont été opérées à des températures différentes et les conditions d'opération ont été optimisées. Le système de séchage hybride composé de micro-ondes avec air chaud a été jugé supérieur à l'air chaud seul et la température de séchage optimale pour la banane verte était de 65 ° C.
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Alonzo, Macias Maritza. "Etudes comparatives de différents processus de séchage de fraise par air chaud, lyophilisation et autovaporisation instantanée : application à la préservation des contenus biologiques." Phd thesis, Université de La Rochelle, 2013. http://tel.archives-ouvertes.fr/tel-01066753.

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La présente étude concerne l'évaluation de l'impact du séchage par air chaud (HAD), lyophilisation (FD) et " swell drying " (SD), procédé couplant le séchage par air chaud avec le procédé de Détente Instantanée Contrôlée (DIC), sur les fraises (Fragaria var. Camarosa). Il s'agit de comparer et de contraster les performances des procédés et la qualité du produit fini séché en termes des cinétiques de séchage et de réhydratation, de contenus en molécules bioactives et activité antioxydante, et des paramètres caractéristiques de texture comme croquant et croustillant. Les résultats obtenus ont montré que le procédé de SD comparé aux procédés classiques de séchage et de lyophilisation, réduit d'une façon importante le temps de séchage ainsi que les coûts d'opération. D'autre part, SD conserve la qualité nutritionnelle des fraises en gardant leur contenu en composants bioactifs et en augmentant leur disponibilité. De plus, une corrélation importante entre la capacité antioxydante et le contenu total d'anthocyanes a été établie. D'autre part, les fraises séchées par SD ont montré une très intéressante macro et micro-structure. Les produits ont présenté une haute expansion et une croustillance significative due au phénomène de micro-alvéolation par décompression instantanée par DIC. D'ailleurs, il a été possible de mesurer les caractéristiques instrumentales de croustillance/croquance des échantillons finaux séchés. Grâce à la possibilité de modifier, contrôler et optimiser les paramètres opératoires du procédé DIC, il a été possible d'obtenir un produit du type " snack " croustillant avec une très haute valeur nutritionnelle.
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Braga, Monick Cristina. "Qualidade de folha de Curcuma Longa L. desidratada obtida com diferentes métodos de secagem." Universidade Federal de Goiás, 2016. http://repositorio.bc.ufg.br/tede/handle/tede/6547.

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The aim of this study was to evaluate the physical and chemical quality Curcuma Longa L. leaf submitted to three drying methods: hot air drying, freezedrying and microwave drying, as well as the study of kinetic drying methods by convection and microwave. For the kinetic study the leaves were dried by hot air (60 °C) and microwave drying (900W power). Mathematical modeling using various models was performed, as follows: Lewis, Page, Henderson and Pabis, Wang and Singh, and logarithmic models were used to adjust experimental kinetic data. The results showed that the drying time of microwave was 60 times lower than hot air drying. Page model was the best adjusted the drying kinetics data by both methods. The phenol content was higher in the dry leaf (185.42mg/100g-1±0,65) by microwave (p <0.05) than in the hot air dried leaf (183,76 mg/100g-1±0,60), showing phenolic content greater than three times the fresh leaf (54,88mg/100g-1±0,76). It was observed that the drying process does not influence the color variation (ΔE) of the dried leaf. To study the physical and chemical characterization of Curcuma longa L. leaves by studying the chemical composition of the fresh leaf, mineral composition, antinutritional factors and evaluation of the color change of fresh and dry leaf, they were dehydrated by methods microwave, hot air drying and freezedrying. The chemical composition showed appreciable amounts of protein (39,5g (100g) -1 ± 0.91), carbohydrates (44,74g (100g) -1 ± 1.04), total fiber (34,47g (100g) -1 ± 0.98), and soluble fiber (22,65g (100g) -1 ± 0.65), insoluble fiber (11,81g (100g) -1 ± 0.34), ash (13,81g (100g) - 1 ± 1.05), and low in lipids (2,47g (100g) -1 ± 0.12). The mineral composition showed higher amounts of Na, Mg, K, Ca, P, and Mn. Other minerals are Fe and Zn. It was observed low levels of nitrate 0.05 mg / g ± 0.00 (fresh leaf) and 0,46-0,47mg / g (dry leaves) and showed no cyanogenic compounds in its composition. It was observed that the drying process influence on color variation of the dry leaves, increasing the brightness, diminindo the intensity of green color and causing the change in the shade of green to yellowish green. To study the effect of different methods of preservation (hot air drying, in a microwave and freezedrying) the content of bioactive compounds and antioxidant capacity of turmeric leaves, they were dehydrated by drying in an oven (60 ° C) in microwaves (900 W) and lyophilizing (vacuum of 300 mmHg) until equilibrium moisture content (0.030 kgágua.kgsolido dry- 1 ). The content of total phenolics, tannins hydrolysates and condensates and antioxidant activity (DPPH scavenging, reducing and iron chelation) of dried and fresh Curcuma longa leaves were evaluated. The drying methods led to reduction of all the characteristics assessed on a dry basis (2.77 to 73.86%) and antioxidant capacity compared to fresh leaf (67 to 98%). The microwave drying was preservation method studied which produced the best dry leaves, based on the content of bioactive compounds and antioxidant capacity (top being 0.9 to 612% compared to other methods).
O objetivo desse trabalho foi avaliar a qualidade físico-química e caracterizar os compostos bioativos e capacidade antioxidante da folha da Cúrcuma Longa L. submetida a três métodos de secagem: estufa, liofilização e micro-ondas, assim como o estudo cinético pelos métodos de secagem por convecção e micro-ondas. Para o estudo cinético as folhas foram secas por convecção (temperatura de 60°C) e micro-ondas (potência de 900 W). Foi realizada a modelagem matemática utilizando vários modelos, sendo eles: Lewis, Page, Henderson e Pabis, Wang & Singh e logarítmico, ajustando os modelos aos dados experimentais cinéticos. Os resultados obtidos revelaram que o tempo de secagem por micro-ondas foi 60 vezes inferior ao de secagem convectiva. O modelo de Page foi o que melhor ajustou os dados de cinética de secagem pelos dois métodos. O conteúdo de fenólicos foi superior na folha seca (185,42mg/100g-1±0,65) pelo método micro-ondas (p<0,05) que na folha seca por convecção (183,76 mg/100g-1±0,60), apresentando conteúdo de fenólicos maior que três vezes o da folha in natura (54,88mg/100g-1±0,76). Observou-se que o processo de secagem não influenciou na variação de cor (ΔE) da folha seca. Para o estudo da caracterização física e química de folhas de Curcuma longa L. através do estudo da composição centesimal da folha fresca, composição de minerais, presença de fatores antinutricionais e avaliação da variação de cor da folha fresca e seca, estas foram desidratadas pelos métodos de micro-ondas, estufa e liofilização. A composição centesimal apresentou quantidades apreciáveis de proteínas (39,5g (100g)-1 ±0,91), carboidratos (44,74g (100g)-1±1,04), fibras totais (34,47g (100g)-1±0,98), sendo fibra solúvel (22,65g (100g)-1±0,65), fibra insolúvel (11,81g (100g)-1±0,34) , cinzas (13,81g (100g)-1±1,05), e baixo teor de lipídeos (2,47g (100g)-1±0,12). A composição mineral mostrou maiores valores de Na, Mg, Ca, K, P e Mn. Outros minerais foram Fe e Zn. Observou- se baixos teores de nitrato 0,05 mg/g±0,00 (folha fresca) e 0,46-0,47mg/g (folhas secas) e não apresentou compostos cianogênicos em sua composição. Observou-se que o processo de secagem influenciou na variação de cor das folhas secas, aumentando a luminosidade, diminindo a intensidade da cor verde e provocando a mudança da tonalidade verde para verde amarelada. Para o estudo do efeito de diferentes métodos de conservação (secagem em estufa, em micro-ondas e liofilização) no conteúdo de compostos bioativos e na capacidade antioxidante de folhas de cúrcuma, estas foram desidratadas por secagem em estufa (60ºC), em micro-ondas (900 W) e liofilização (vácuo de 300 mmHg) até umidade de equilíbrio (0,030 kgágua.kgsólido seco -1 ). O conteúdo de fenólicos totais, taninos hidrolisados e condensados e atividade antioxidante (sequestradora de DPPH, redução e quelação de ferro) de folhas cúrcuma secas e fresca foram avaliados. Os métodos de secagem provocaram redução de todas as características avaliadas, em base seca (2,77 a 73,86%) e capacidade antioxidante em relação à folha fresca (67 a 98%). A secagem por micro-ondas foi o método de conservação estudado que produziu as melhores folhas secas, com base no conteúdo de compostos bioativos e capacidade antioxidante (sendo superior de 0,9 a 612% em relação aos outros métodos utilizados).
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Kone, Kisselmina. "Amélioration de la qualité de la tomate séchée par microondes assistés par air chaud avec pilotage de la puissance spécifique." Phd thesis, AgroParisTech, 2011. http://pastel.archives-ouvertes.fr/pastel-00771870.

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Cette étude porte sur l'amélioration de la qualité de la tomate séchée par microondes assistés par air chaud (MOAC). Le principal but recherché est la préservation de la qualité de la tomate séchée en évitant notamment l'apparition de tâches noires qui souvent surviennent lors d'un chauffage microondes suite à une surchauffe locale du produit quand il devient sec. Pour ce faire, un système de séchage microondes assistés par air chaud avec la capacité de contrôler automatiquement la puissance spécifique a été développé sous labView®. Après une première étude où la puissance microondes appliquée est maintenue constante, une seconde stratégie de séchage MOAC, avec deux modes différents de régulation de la puissance spécifique, a été mise en oeuvre. Ces modes consistent à ajuster la puissance microondes appliquée à la masse du produit, représentative de la quantité d'eau restante. Dans le premier mode, l'adaptation est faite toutes les secondes (ajustement "continu") alors que dans le second mode, la puissance a été ajustée seulement chaque cinq minute (ajustement intermittent). L'ajustement permet de travailler avec un rapport puissance appliquée sur masse résiduelle du produit (puissance spécifique) constant. Tous les paramètres du procédé incluant la puissance appliquée on été enregistrés chaque seconde. De même, la température et la masse du produit sont mesurées chaque seconde. Le produit final a été caractérisé en réalisant des mesures de couleur, de texture, de structure ainsi que de taux résiduel de lycopène. La première étude sur le séchage MOAC réalisée à puissance constante (puissance spécifique variable), a produit des tomates avec des points chauds par endroit et plus de la moitié de la teneur en lycopène de la tomate est dégradée. En revanche, les tomates séchées par MOAC utilisant les deux modes de régulation du séchage, présentent une meilleure qualité en termes de couleur et de structures comparées à deux tomates séchées commerciales de référence (d'origine italienne et ivoirienne). Par ailleurs, l'observation de la structure des tomates par Microscopie Electronique à Balayage (MEB), a permis d'expliquer les changements observés au niveau de la texture de la tomate séchée. D'un point de vue chimique, le taux résiduel de lycopène de la tomate séchée par les modes de régulation (1 et 2) est situé respectivement entre 64,78 et 55,63% pour les puissances et températures d'air basses (3W/g-30°C) et entre 30,91 et 28,75% pour les puissances et températures d'air élevées (7W/g-50°C), contre 30,56 et 22,30% pour les tomates commerciales d'origine italienne et ivoirienne.
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Liu, Caiyun. "Effet du pré-traitement par champ électrique pulsé sur le séchage et la friture des légumes : cas des pommes de terre et des carottes." Thesis, Compiègne, 2019. http://www.theses.fr/2019COMP2467.

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Ce travail de thèse porte sur l’étude de l’effet du traitement par champs électriques pulsés (CEP) sur différents procédés de séchage et de friture à partir de produits végétaux (pommes de terre et carottes). Les interactions entre différents modes de séchage et de prétraitement ont été étudiées. L’impact du traitement par CEP et du pré-séchage par l’air chaud ou pré-séchage par le vide sur la cinétique de friture et sur la qualité des produits frits ont été analysés. Le prétraitement par CEP entraîne une électro-perméabilisation des membranes cellulaires, ce qui favorise l’accélération des cinétiques de perte en masse (humidité). Les résultats montrent que le temps de séchage a été réduit significativement dans tous les procédés étudiés (séchage par l’air chaud, séchage par microonde, séchage sous vide). L’avantage du traitement par CEP se manifeste également par une diminution au niveau de la température interne du produit séché. Cette température basse présente un avantage notable dans la préservation des composés sensibles à la chaleur (caroténoïdes…). La couleur des échantillons prétraités par CEP puis séchés, gardent mieux la coloration initiale et présente une déviation réduite en termes de couleur après réhydratation. En ce qui concerne le procédé de friture, l’application du traitement par CEP montrent un avantage en termes de temps de friture mais également en termes de la teneur en huile absorbée. En effet, cette teneur en huile est moins élevée pour le cas des échantillons traités électriquement comparés aux échantillons non traités. La combinaison du CEP et du pré-séchage à l’air chaud (ou du pré-séchage sous vide) montre une réduction importante du temps de friture et également en terme de teneur en huile absorbée
This research project focuses on the effect of pulsed electric field (PEF) treatment on various drying and frying processes from plant products (potatoes and carrots). Interactions between different drying modes and pretreatment have been studied. The impact of PEF treatment and pre-drying by hot air or pre-drying by vacuum drying on frying kinetics and the quality of fried products were analyzed. PEF pretreatment results in electro-permeabilization of the cell membranes, which favors the acceleration of mass transfer processes. The results showed that the drying time was significantly reduced in all processes (hot air drying, microwave drying, vacuum drying). The advantage of the PEF treatment was also manifested by a decrease of the internal temperature of the product during drying. This lower temperature has a significant advantage in the preservation of heat-sensitive compounds (carotene, etc.). The dried sample pretreated by PEF could better retain the initial product color and had a reduced color deviation after rehydration. In regards to the frying process, the application of the PEF treatment showed not only an advantage in terms of the frying time but also in terms of oil content absorbed. The oil content of PEF treated sample was lower compared to untreated ones. Moreover, the combination of the PEF pretreatment and hot air pre-drying (or vacuum pre-drying) showed a synergistic efficiency on frying time and also in terms of oil content absorbed
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Silva, Neiton Carlos da. "Desidratação de resíduos do processamento de maracujá-amarelo por diferentes metodologias." Universidade Federal de Uberlândia, 2015. https://repositorio.ufu.br/handle/123456789/15251.

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Brazil is one of the greatest producers of fruits in the world which involves the generation of a large amount of agro-industrial residues whose potential still needs to be better studied. The yellow passion fruit (Passiflora edulis f. flavicarpa) is rich in minerals, vitamins and fibers and its production generates a large number of by-products as peels and seeds, which can reach 70% of the fruit weight. Within this reality, the methods of dehydration stand out as an alternative to remove moisture of this material, preventing the proliferation of microorganisms and creating opportunities for its reutilization. In this work, it was studied the impact of four techniques of dehydration in the passion fruit s residue: hot air, infrared, microwaves and freeze drying. In all was possible to obtain a material with satisfactory final moisture levels, highlighting the use of microwaves as the most efficient in terms of time. Dehydration by hot air was positively affected by velocity and temperature conditions, but the bioactive compounds had impact of temperature and time (80oC and 7 hours). The temperature of 95oC was the most efficient for the moisture removal and contends of bioactive compounds in the dehydration of infrared, but an overexposure to this radiation beyond the observed limits must be avoided. The use of microwaves show that is possible to obtain a material with good final quality and quickly, since intermediate levels of powers (480 W) are used to avoid over exposure. Freezer drying produced a final product with better visual appearance but its great operation times and the final content of bioactive compounds found wasn t better to other methods, in exception of pectin contents. Analyzing the bioactive compounds, phenolics and flavonoids were positively impacted by dehydration, reach values near and above of the residue in natura in all techniques. Citric acid showed deterioration in all conditions observed, indicating its sensibility to thermal processes as much as freeze drying. The ascorbic acid was strongly influenced by heat exposure an increased its levels, except in the freeze drying samples. Overall, the best dehydration methodology was the microwave technique, indicating a potential future use of this method in the use of passion fruit residues.
O Brasil é um dos maiores produtores de frutas do mundo, o que implica na geração de uma grande quantidade de resíduos agroindustriais cujo potencial ainda necessita ser melhor estudado. O maracujá-amarelo (Passiflora edulis f. flavicarpa) é um fruto rico em minerais, vitaminas e fibras e sua produção gera uma grande quantidade de subprodutos como cascas e sementes, que podem chegar até 70% do peso do fruto. Dentro dessa realidade, destacam-se as metodologias de desidratação como alternativa para remoção de umidade desse material, impedindo a proliferação de micro-organismos e abrindo oportunidades para seu posterior aproveitamento. Neste trabalho foram verificados os impactos de quatro metodologias de desidratação no resíduo de maracujá: o uso de ar quente, infravermelho, micro-ondas e liofilização. Em todos foi possível obter um material com níveis de umidade final satisfatórios, destacando-se o uso de micro-ondas como o mais eficiente em termos de tempo. A desidratação por ar quente se mostrou impactada positivamente pela velocidade e temperatura de operação, mas os compostos bioativos sofreram maior impacto da temperatura e do tempo (80oC e 7 horas). A temperatura de 95oC se destacou como a mais eficiente tanto em remoção de umidade quanto nos teores de compostos bioativos para a desidratação por infravermelho, mas verificou-se que uma superexposição a essa radiação além dos limites observados deve ser evitada. O uso de micro-ondas indicou que é possível obter um material final de qualidade e rapidamente, desde que sejam utilizadas potências intermediárias (480 W) e evitado o excesso de exposição. A liofilização resultou em um produto final com melhor aspecto visual, porém seus tempos de operação elevados e o nível de compostos bioativos finais encontrados não obtiveram destaque perante os demais métodos, com exceção aos teores de pectina. Quanto aos compostos bioativos, os fenólicos e flavonoides foram impactados positivamente pela desidratação, atingindo valores próximos e superiores ao do resíduo in natura em todas as metodologias. O ácido cítrico apresentou degradação em todas as condições a que foi submetido, indicando a sensibilidade do mesmo tanto a processos térmicos quanto à liofilização. Já o ácido ascórbico se mostrou fortemente influenciado pela exposição ao aquecimento, apresentando aumento em seus teores, com exceção das amostras liofilizadas. Globalmente, o melhor método de desidratação obtido foi o micro-ondas, indicando um potencial uso do mesmo no aproveitamento do resíduo de maracujá.
Mestre em Engenharia Química
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CHEN, FEI-CHENG, and 陳飛成. "Hot air drying of rice extrudate." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/07247093007043689407.

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Book chapters on the topic "Hot air drying"

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Patil, R. T., and Dattatreya M. Kadam. "Hot Air Drying Design: Fluidized Bed Drying." In Handbook of Food Process Design, 542–77. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444398274.ch20.

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Abdullah, Kamaruddin. "Energy Conservation Through Recirculation of Hot Air in Solar Dryer." In Solar Drying Technology, 545–77. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-3833-4_20.

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Mulet, Antonio, Juan Andrés Cárcel, José Vicente García-Pérez, and Enrique Riera. "Ultrasound-Assisted Hot Air Drying of Foods." In Food Engineering Series, 511–34. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-7472-3_19.

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Ahmed, Jasim, U. S. Shivhare, and Rajib Ul Alam Uzzal. "Hot Air Drying Design: Tray and Tunnel Dryer." In Handbook of Food Process Design, 510–41. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444398274.ch19.

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Mounir, Sabah, and Karim Allaf. "DIC-Assisted Hot Air Drying of Post-harvest Paddy Rice." In Food Engineering Series, 45–55. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-8669-5_2.

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Zhanyong, Guo, Ju Shaohua, Lei Ting, Peng Jinhui, Zhang Libo, and Jiang Feng. "Optimization on Drying of CuCl Residue by Hot-Air Using Response Surface Methodology." In Drying, Roasting, and Calcining of Minerals, 71–80. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2015. http://dx.doi.org/10.1002/9781119093329.ch9.

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Zhanyong, Guo, Ju Shaohua, Lei Ting, Peng Jinhui, Zhang Libo, and Jiang Feng. "Optimization on Drying of CuCl Residue by Hot-Air Using Response Surface Methodology." In Drying, Roasting, and Calcining of Minerals, 73–80. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-48245-3_9.

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Chandramohan, V. P., and Prabal Talukdar. "Estimation of Equilibrium Moisture Content and Drying Time of Potato Through Hot Air Drying." In Fluid Mechanics and Fluid Power – Contemporary Research, 205–13. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2743-4_21.

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Liu, Yunfei, and Jingjing Xu. "Installation Parameters Optimization of Hot Air Distributor During Centrifugal Spray Drying." In Lecture Notes in Electrical Engineering, 488–94. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2341-0_61.

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Váquiro, H. A., A. Mulet, J. V. García-Pérez, G. Clemente, and J. Bon. "Optimization of Intermittent Hot Air Drying of Mango (Mangifera Indica L.)." In Diffusion in Solids and Liquids III, 250–55. Stafa: Trans Tech Publications Ltd., 2008. http://dx.doi.org/10.4028/3-908451-51-5.250.

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Conference papers on the topic "Hot air drying"

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"Drying Characteristics of Chicory Roots in Hot Air Drying." In 2001 Sacramento, CA July 29-August 1,2001. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.4222.

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Prachayawarakorn, Somkiat, E. Saniso, T. Swasdisewi, and S. Soponronnarit. "Process of parboiling rice by microwave-assisted hot air fluidized bed technique." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7541.

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In this work the new process of producing parboiled rice (PB) by combinatintion of microwave and hot air fluidized bed (MWFB) was proposed and investigated. Results showed that the drying time was shorter with smaller bed depth, higher drying temperature and higher microwave power. The initial grain temperature, drying temperature, bed depth and microwave power strongly affected the gelatinization of rice starch. The PB produced by MWFB caused a very small broken kernel (1-2%). The whiteness was decreased with increase in drying time, initial grain temperature, drying temperature and microwave power. The specific energy consumption was increased with increasing such operating parameters.Keywords: Drying; Parboiled rice; Fluidized bed; Microwave.
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Kim, Sung Il, Sang Hyun Oh, Won Pyo Chun, Ki Ho Park, and Byoung Hyuk Yu. "Hybrid cylinder dryer for the drying of sheet-form materials with hot air." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7682.

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In this paper, we introduce a novel energy-efficient dryer that uses hot air as a combined heating method of heat conduction and convection heat transfer. The dryer consisting of rotary cylinders and arched jackets is structurally different from conventional dryers. We designed and built a hybrid 4-cylinder dryer for sheet-form materials. The energy consumption to evaporate unit water is about 930 kcal/kg moisture from the experimental results of a hybrid 4-cylinder dryer. The hybrid 4-cylinders dryer has a compact structure with about 1/3 of the size of a conventional dryer for the drying of sheet-form materials. Keywords: Dryer; Hot Air; Sheet-form; Energy Efficiency; Hybrid
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Huang, Xiaoli, T. Li, S. N. Li, Z. H. Wu, and J. Xue. "Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7477.

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In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples, samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients
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Li, Yanfang, Zhiqin Wang, Decheng Wang, Zhifei Gu, Kuihua Zheng, Yalei Wu, and Yan Li. "Infrared-hot air combined drying system for the drying of giant grass." In 2018 Detroit, Michigan July 29 - August 1, 2018. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2018. http://dx.doi.org/10.13031/aim.201800432.

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Castro-Giraldez, Marta, Juan Angel Tomas-Egea, R. J. Colom,, and Pedro J. Fito. "Study of the hot air drying process of chicken breast by non-invasive techniques." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7733.

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Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work was the development of a thermodynamic model of chicken meat drying process using infrared thermography; also the viability of using dielectric spectroscopy as a monitoring system was analyzed. A thermodynamic model has been developed to predict the expansion/contraction phenomena of poultry meat throughout the drying process. Moreover, it was demonstrated that permittivity is a non-destructive method to monitor the evolution of drying process. Keywords: Poultry meat, hot air drying, permittivity, infrared, drying kinetics.
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JARIYATONTIVAIT, WUTTIKON, SOMKIAT PRACHAYAWARAKORN, CHAIYONG TAECHAPAIROJ, and SOMCHART SOPONRONNARIT. "PARBOILING RICE USING HUMIDIFIED HOT AIR FLUIDIZATION TECHNIQUE." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0084.

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Shrestha, Luna, Roberto Moscetti, Stuart Crichton, Oliver Hensel, and Barbara Sturm. "Organic apples (cv. Elstar) quality evaluation during hot-air drying using Vis/NIR hyperspectral imaging." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7689.

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Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least squares (PLS) regression models were successfully developed to monitor changes in colour and moisture content in apple slices during the drying process over the Vis/NIR spectral range. The regression vector analysis results suggested that features at 580, 750 and 970 nm are better for predicting moisture content, while 580 and 680 nm allow to measure the (a*/b*) colour ratio. Keywords: Drying; Dried apple slices; Moisture content; Colour; PLSR modelling
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Tirawanichakul, Supawan, Navee Saenaratana, Patakorn Boonyakiat, and Yutthana Tirawanichakul. "Microwave and hot air drying of cashew nut: Drying kinetics and quality aspects." In 2011 IEEE Colloquium on Humanities, Science and Engineering (CHUSER). IEEE, 2011. http://dx.doi.org/10.1109/chuser.2011.6163851.

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Huang, X. L., M. C. Peng, J. X. Liu, Y. Lei, X. J. Yang, and Z. H. Wu. "Hot air drying characteristics and nutrients of apricot armeniaca vulgaris lam pretreated with Radio Frequency(RF)." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7524.

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Apricot pretreated with RF and then dried with convective hot air at 65℃, 3.0m/s in this research. RF pretreatment time of 20, 30, 40 and 50min were chosen. Results showed that, there is only falling rate period during apricot hot air drying, and the drying rate of apricot is improved significantly; Herdenson and Pabis model is suitable for apricot hot air drying; retentions of flavonoids, polyphenols and Vc in dried apricot were higher than those of fresh apricot; when RF treating time was chosen 30mins, nutrients retentions of Vc, flavonoid and polyphenols were 0.9543mg/100g, 5.4089mg/100g and 7.3382mg/100g, separately. Keywords: apricot fruit, hot air drying, drying rate, nutrients, radio frequency
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