Journal articles: 'Hot air drying'

1

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 R2, chi-square χ2 and root mean square error (RMSE) parameters. The maximum values of moisture diffusivity was 6.98 × 10–9 m2/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 × 10–9 m2/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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Bai, Ya Xiang, Hua Shi, and Ya Xin Yang. "Application of Electrohydrodynamic Drying Technology in Sludge." Advanced Materials Research 424-425 (January 2012): 61–64. http://dx.doi.org/10.4028/www.scientific.net/amr.424-425.61.

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Sludge were dried in an electrohydrodynamic (EHD) drying equipment at 22±1 °C, in an hot air at 60 °C, and in ambient air at 22±1 °C, The energy consumption and the drying rate of EHD and hot air drying were measured. At the same time, the drying rate and moisture content data were performed using linear and non-linear regression analysis to estimate a suitable model. The results indicated that the drying rate of sludge significantly improved using the EHD drying system. Compared with hot air drying, EHD drying was more efficient in terms of energy saving.

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Wu, Xian Feng, Xu Jia Li, and Xin Zhi Bei. "Experiments on Hot-Air and Infrared Drying Characteristics of LiCoO₂ Cathode Coating for Lithium-Ion Battery." Materials Science Forum 1003 (July 2020): 260–67. http://dx.doi.org/10.4028/www.scientific.net/msf.1003.260.

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Based on the drying technology principle of lithium-ion battery cathode coating, the variation law of dry base moisture content and drying rate in the process of hot-air drying and infrared drying was studied. The experimental results show that the cathode coating of lithium-ion battery dried under hot-air and infrared conditions can be divided into three stages: increasing-rate, constant-rate, and falling-rate. The constant-rate stage is the main drying stage, accounting for more than 50% of the weight loss, the falling-rate stage is the main energy consumption stage, accounting for more than 50% of the time. Under the condition of hot-air, the change level of airspeed is the main influencing factor of the drying process, and the drying time can be reduced by about 35% for each 0.7 m/s increase in airspeed. Under infrared conditions, the change level of radiation power is the main influencing factor of the drying process, and the drying time can be reduced by about 34.1% for every 100W of power increase. The optimal drying conditions under hot-air conditions are: air temperature 90 °C, airspeed 2.3 m/s; the optimal drying conditions under infrared conditions are: radiation distance 13 cm, radiation power 200 W. By comparing the best conditions of hot-air and infrared, it can be known that the drying efficiency is higher in the infrared condition and the drying duration is 160 s, but the energy utilization rate in the falling-rate stage in the infrared condition is lower than that in the hot-air condition. Therefore, when infrared drying enters the falling-rate stage, it can be supplemented by hot-air drying to further improve the drying efficiency.

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13

Liu, Chun Shan, Wen Fu Wu, Jia Song, Ya Qiu Zhang, Jun Xing Li, and Ya Qin Li. "Characteristics and Process Optimization of Hot-Air Drying Pepper." Advanced Materials Research 490-495 (March 2012): 3074–78. http://dx.doi.org/10.4028/www.scientific.net/amr.490-495.3074.

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In order to solve the drying problems in the deep-processing of pepper, peppers were dried through blanching pre-treatment and hot-air drying process. Orthogonal test designs were carried out to investigate factors influencing the quality and moisture content of pepper. The results showed that the whole drying process was a reduction speed drying, hot-air temperature and wind speed have significantly affected on the drying rate of pepper, but the impact of hot-air temperature was more prominent than wind speed; hot-air temperature was found to be the primary parameter to affect the quality of the pepper, wind speed was the secondary one and followed by packing thickness; drying time was found to be the primary parameter to affect the moisture content of the pepper in the drying process, the best drying conditions were as follows: wind temperature was 80°C, wind speed was 10 m/s, packing thickness was 80 cm, drying time was 12 h after 100°C steam blanching pre-treatment

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Alhamid, Muhammad Idrus, Nasruddin, Engkos A. Kosasih, and Muhamad Yulianto. "Effect of Hot Air Reservoir and Insulator Tray in the Development of Vacuum Freeze Drying." Applied Mechanics and Materials 388 (August 2013): 139–45. http://dx.doi.org/10.4028/www.scientific.net/amm.388.139.

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The Objective of this work is to know effect of inserting hot air from reservoir to the process of vacuum freeze drying. Tentacle of jelly fish as sample with constant weight 50 g and placed at insulator and teflon container which isolated, the samples were freeze dried with condition at experiment varying between inserting and without inserting hot air at temperature 27°C and also heating from heat loss condenser. The result of experiment shows that while inserting hot air into vacuum freeze drying make pressure rise in until pressure reach 40 mbar. And this phenomena make material evaporation and this event cant be done in vacuum freeze drying. And when without hot air reservoir the pressure can reach 3.5 mbar and the subimation can be done in this process. Vacuum freeze drying process without hot air reservoir need time 12.5 hours and for vacuum freeze drying with hot air reservoir need time 11 hour to drying 50 g of jelly fish tentacle. For process with insulator tray the material can be done in 22,7 hour with internal freezing. From this experiment can be concluded that for vacuum freeze drying with inserting hot air need more ability of vacuum pump specially in flowrate and ultimate vacuum to keep the chamber pressure below triple point condition.

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Chaloeichitratham, Natthacha, Pornkanya Mawilai, Thadchapong Pongsuttiyakorn, and Pimpen Pornchalermpong. "Effect of drying methods on properties of green curry powder." MATEC Web of Conferences 192 (2018): 03023. http://dx.doi.org/10.1051/matecconf/201819203023.

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In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

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Manolopoulou, E., E. Tsiavtari, and V. Demopoulos. "Sun drying and hot air drying of figs: performance evaluation." Acta Horticulturae, no. 1173 (October 2017): 341–46. http://dx.doi.org/10.17660/actahortic.2017.1173.59.

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Abbaspour-Gilandeh, Yousef, Mohammad Kaveh, Hamideh Fatemi, and Muhammad Aziz. "Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties." Foods 10, no. 5 (May 4, 2021): 1006. http://dx.doi.org/10.3390/foods10051006.

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The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Drying of hawthorn was conducted from 45 min for the ultrasonic + microwave–hot-air drying to 1280 min for the freeze-drying method. The lowest amount of SE was obtained using the ultrasonic-microwave–hot-air drying method, which was 47.57 MJ/kg. The lowest values in color changes (12.25) and shrinkage (17.21%) were recorded for the freeze-drying method, while the highest amounts for these traits were 45.57% and 66.75% in the HA drying, respectively. In general, the use of different drying methods reduces the antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AC, TPC, TFC, and the rehydration ratio were 30.69%, 73.07 mg-GAE/gdw, 65.93 mg-QE/gdw, and 2.02 for the freeze-drying method, respectively.

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Behera, Gitanjali, Mitali Madhumita, J. Aishwarya Aishwarya, and V. Gayathri. "Comparative Evaluation of Drying Kinetics of Carrot Slices in Hot air and Microwave Drying." Journal of Phytopharmacology 10, no. 4 (July 12, 2021): 242–48. http://dx.doi.org/10.31254/phyto.2021.10405.

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Carrot is most the important vegetable grown throughout the World. It is also a very good source of βcarotene, α-carotene and zeaxanthin. The post-harvest losses because of having high moisture content limit the utilization of carrot. In the present investigation, the comparative analysis was done between hot air drying and microwave drying for different thickness of carrot slices. The quality analysis for both the dried products was performed and compared. The drying time was varied between 3.5 h to 10 h for try drying whereas for microwave drying it was 240 sec to 681.6 sec. The drying time reduces drastically in case of microwave drying in comparison to hot air drying. The moisture ratio for both dried techniques was found to decreasing with an increase in drying time. The microwave dried samples showed a better rehydration ratio than the hot air dried sample. Also, the dehydration ratio of dried carrot sample using microwave drying was found to be lowest compared to the hot air dried sample. The microwave dried carrot slices showed a better sensory score in terms of colour and shape than hot air dried sample. Therefore, microwave drying may be recommended to dry carrot slices to have better energy efficiencies

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KHANSARY, MILAD ASGARPOUR, FARZANEH KAZEMI QALEH JOOGH, ASHKAN HOSSEINI, JABER SAFARI, EDRIS ALLAHYARI, NAVID SHABAN ZADEH, and AHMAD HALLAJI SANI. "MODELING DRYING OF A COATED PAPER." International Journal of Modeling, Simulation, and Scientific Computing 05, no. 01 (December 25, 2013): 1350019. http://dx.doi.org/10.1142/s1793962313500190.

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Drying of a coated paper is modeled and simulated. The paper sheet is assumed to form three zones, and each zone has its own drying mechanism. Coupling of energy and mass balances must be used in order to solve differential equations. The simulations are carried out in various drying conditions i.e., only hot air drying, only radiant drying, and mixed hot air-radiant drying. Also the effect of one side and two side assumption on evaporation is studied. Effect of venting air speed and radiant heat source presence and its distance from the drying surface on the drying of a coated paper has been studied. It is found that both distance and venting air speed are inversely related to drying in mixed hot air-radiant drying. Both surfaces participate in evaporation however, during the last time of drying, no difference between the upper and the bottom surfaces exist.

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CHEN, Jie Yu, Keiichi ISOBE, Han ZHANG, and Ryuji MATSUNAGA. "Hot-Air Drying Model for Udon Noodles." Food Science and Technology Research 6, no. 4 (2000): 284–87. http://dx.doi.org/10.3136/fstr.6.284.

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Doymaz, İbrahim, and Mehmet Pala. "Hot-air drying characteristics of red pepper." Journal of Food Engineering 55, no. 4 (December 2002): 331–35. http://dx.doi.org/10.1016/s0260-8774(02)00110-3.

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PRAVEEN KUMAR, D. G., H. UMESH HEBBAR, D. SUKUMAR, and M. N. RAMESH. "INFRARED AND HOT-AIR DRYING OF ONIONS." Journal of Food Processing and Preservation 29, no. 2 (April 2005): 132–50. http://dx.doi.org/10.1111/j.1745-4549.2005.00019.x.

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Afanas?ev, A. M., I. A. Konyagin, V. K. Mikhailov, and B. N. Siplivyi. "Internal mechanical stresses in hot air drying." Theoretical Foundations of Chemical Engineering 39, no. 1 (January 2005): 92–97. http://dx.doi.org/10.1007/s11236-005-0014-7.

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Afanas?ev, A. M., I. A. Konyagin, V. K. Mikhailov, and B. N. Siplivyi. "Internal mechanical stresses in hot air drying." Theoretical Foundations of Chemical Engineering 39, no. 1 (January 2005): 92–97. http://dx.doi.org/10.1007/s11236-005-0044-1.

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Koç, Mehmet, Feyza Elmas, and Emine Varhan. "İncirin Sıcak Hava ve Mikrodalga Destekli Köpük Kurutma Yöntemi ile Kurutulması." Turkish Journal of Agriculture - Food Science and Technology 7, no. 2 (February 24, 2019): 291. http://dx.doi.org/10.24925/turjaf.v7i2.291-300.2272.

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In this study, the drying process of fig foam was carried out with hot air (60, 70, 80°C) and microwave (100, 300, 600 W) and the effect of drying process parameters and foam thickness on drying kinetics was investigated. The drying process was carried out only falling drying rate period and no constant drying rate period was observed. The drying times of the microwave drying were lower than the drying times of hot air drying due to the volumetric heating in addition to the large evaporation area on the foam surfaces. Drying times were shortened by increasing the temperature and microwave power whereas drying time increased with increasing foam thickness. Experimental drying data were placed in semi-empirical models of the 2. Fick's diffusion equation to determine kinetic parameters. Among them, it was found that Wang and Singh and Logarithmic models were better fitted for microwave and hot air drying respectively. The effective diffusion coefficient values for microwave and hot air drying varied between 9.94×10-10-405.69×10-10, 13.26×10-10-26.65×10-10 m2·s-1, respectively. Effective diffusion coefficient values increased with increasing temperature, microwave power and foam thickness. High thickness supported the diffusion process by convection of heat due to the increase in gaps in the structure. Activation energy which calculated with Arrhenius equation was varied from 2.195-2.379 W·g-1 for microwave drying and 12.952-21.426 kJ·mol-1 for hot air drying.

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Song, Yan, Yang Tao, Xiaoyu Zhu, Yongbin Han, Pau Loke Show, Changnain Song, and Hayyiratul Fatimah Mohd Zaid. "Ultrasound-Enhanced Hot Air Drying of Germinated Highland Barley Seeds: Drying Characteristics, Microstructure, and Bioactive Profile." AgriEngineering 1, no. 4 (October 14, 2019): 496–510. http://dx.doi.org/10.3390/agriengineering1040036.

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The effects of ultrasound-enhanced hot air drying on the drying characteristics, microstructure and bioactive profile of germinated highland barley seeds (GHB) were studied. GHB was dried by hot air at 55 °C and 70 °C and ultrasonic intensities of 125.1 W/dm2 and 180.2 W/dm2, respectively. The results showed that when the drying temperature was 55 °C or 70 °C, the sonicated groups could shorten the drying time by 17.4–26.1% or 18.8–31.3%, respectively. Ultrasound drying at 125.1 W/dm2 and 55 °C could mostly increase the content of organic selenium and the rehydration rate, improve the color and maintain the original structure of GHB. Compared with hot air drying alone, the phenolic content did not increase due to ultrasound-enhanced hot air drying. Therefore, drying at an ultrasonic intensity of 125.1 W/dm2 and a temperature of 55 °C could effectively shorten the drying time, and enhance the quality of GHB.

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Jung, Byung-Gil, and Young-lk Choi. "Comparisons of Drying Characteristics of Food Waste Using Microwave, Hot Air and Combined Microwave/Hot Air Drying Processes." Journal of the Korean Society for Environmental Technology 20, no. 5 (October 30, 2019): 346–52. http://dx.doi.org/10.26511/jkset.20.5.8.

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

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

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Altan, A., and M. Maskan. "Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni: Cooking Process and Textural Properties." Food Science and Technology International 10, no. 3 (June 2004): 187–96. http://dx.doi.org/10.1177/1082013204044903.

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The colour, re-hydration capacity and macaroni cooking quality, related to cooked weight, cooking loss and firmness of drying of short-cut (ditalini) macaroni were evaluated. The textural properties of uncooked and cooked macaroni samples were measured using a TA-XT2i texture analyser. Protein denaturation of dried samples increased significantly with microwave power level. Physical and textural properties of macaroni samples dried with combined hot air/microwave (210 W) were equal to or better than those dried with hot air. Also, hot air/microwave combination drying exhibited superior cooking properties. Firmness of samples increased while cooking loss decreased generally with microwave application after hot air drying, i.e., hot air/microwave combination shortened the drying time and improved many of the physical, textural and cooking properties of macaroni samples.

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S, Soni, Himmat Singh Chawra, Sharma Rk, and Garg R. "DEVELOPMENT OF DRYING PROTOCOL FOR WITHANIA SOMNIFERA ROOTS." Asian Journal of Pharmaceutical and Clinical Research 11, no. 10 (October 7, 2018): 86. http://dx.doi.org/10.22159/ajpcr.2018.v11i10.28402.

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Objective: This experiment was conducted to develop a drying protocol for Withania somnifera roots (during the year 2009–2010 under the National Medicinal Plants Board project, B.R. Nahata College of Pharmacy-Scientific Institute of Research Organization, Mandsaur [M.P.]).Methods: The roots of Withania were harvested and cut into different sizes (2–4 inches) and subjected into sun drying, shade drying, and hot air oven drying in temperature ranging from 40°C to 60°C. The temperature for sun drying ranging from 32°C to 42°C during daytime, and in night hours, the samples were kept in plastic covers to prevent reabsorption of moisture. In shade drying, the pieces of roots were kept in shade (proper air flowing place) at normal climatic temperature. Moreover, in hot air oven drying method/mechanical drying method, the pieces of roots were kept at 50°C, 55°C, and 60°C, respectively. The samples were weighed, and the moisture content of the samples was taken at regular intervals until the standard moisture content of the dried roots was obtained that is mentioned in literature (10–5%).Result: The result revealed that hot air oven drying of roots took the lowest time (12 h), while sun drying method took 24 h for drying. The alkaloid content, namely, Withanolide A was significantly influenced by different methods of drying. The highest alkaloid content (0.010%) was observed in sun drying and hot air oven drying with 0.021.abc% as compared to shade drying with 0.009% Withanolide A.Conclusion: It may be concluded that sun drying and hot air oven drying are suitable methods for drying W. somnifera roots.

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Guragain, Mukesh, and Pranabendu Mitra. "Empirical Modeling of Hot Air-Drying Kinetics of Horseradish Dehydration." Journal of Food Industry 4, no. 1 (June 5, 2020): 44. http://dx.doi.org/10.5296/jfi.v4i1.17152.

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The preservation of perishable horseradish crop is essential to increase the shelf-life and supply year-round. Hot air-drying method is commercially viable for preserving fruits and vegetables. However, drying conditions such as drying temperature affect the drying kinetic and the final quality of dried products. It is necessary to understand how drying temperature and blanching affect the drying kinetics of horseradish for the prediction of the right drying conditions. The objective of this study was to investigate the hot air-drying kinetics by fitting commonly used five empirical models to establish right hot air-drying conditions for drying of horseradish. The unblanched (control, C) and blanched (B) horseradish slices were dried at 50, 70 and 85℃ until reaching to an equilibrium moisture content (db). The moisture reduction data were collected at certain intervals and the moisture content data were converted to moisture ratio (MR). The MR data were used to predict the drying kinetics of horseradish drying using five empirical models. The results indicated that drying kinetics followed the constant drying rate period and falling rate period for all three drying temperatures. The five tested models were able to predict the drying kinetics with R2 (0.96-0.99) and RMSE (0.01-0.06) depending on the models and blanching. However, diffusion approach model was the best fitted model securing the highest R2 and the lowest RMSE. The findings of this research are expected to be significantly important for horseradish drying effectively.

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Gu, Zhipan, Jichun Yang, Jing Liu, Leren Tao, Ye Zhang, and Lihao Huang. "Study on Sewage Sludge Drying System With Built-in Solar Drying Bed." E3S Web of Conferences 237 (2021): 01041. http://dx.doi.org/10.1051/e3sconf/202123701041.

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In this paper, the renewable energy solar energy is used as the heat source. The combination of solar drying bed and traditional hot air drying can effectively reduce energy consumption and operation cost. The drying chamber is divided into three layers. The top air supply outlet supplies hot air, the middle layer places wet sludge, and the bottom layer uses hot water coil to dry the sludge. The whole drying process is a heat and mass transfer process with convective heat transfer and radiation heat transfer. After analysis and comparison with traditional energy drying, it is found that drying 97.5kg of sewage sludge will save 79% energy, save 12.84 kg of standard coal, reduce 32 kg of carbon dioxide and 1.284 kg of sulphur dioxide.

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33

Dev, S. R. S., P. Geetha, V. Orsat, Y. Gariépy, and G. S. V. Raghavan. "Effects of Microwave-Assisted Hot Air Drying and Conventional Hot Air Drying on the Drying Kinetics, Color, Rehydration, and Volatiles ofMoringa oleifera." Drying Technology 29, no. 12 (September 15, 2011): 1452–58. http://dx.doi.org/10.1080/07373937.2011.587926.

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Workneh, Tilahun S., and Moruf O. Oke. "Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices." International Journal of Food Engineering 9, no. 1 (June 8, 2013): 75–90. http://dx.doi.org/10.1515/ijfe-2012-0205.

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AbstractThe thin layer drying behaviour of tomato slices dried using microwave power densities of 1.13, 2.08 and 3.11 W/g combined with air ventilation (50°C) and hot air drying at 40, 50, 70 and 80°C was investigated. The tomato slice dried faster when subjected to microwave heating coupled with hot air ventilation. Drying time decreased considerably with increase in microwave power density and with increase in hot air temperature. Drying took place in a constant rate period followed by the falling rate period after a short heating period. The drying data were fitted to Newton (Lewis), Page, Henderson and Pabis, Logarithmic, Wang and Singh and Parabolic equations. The Parabolic model (R2 = 0.9999; χ2 = 0.0085; MBE = 0.0182 and RMSE = 0.0691) gave the best fit to predict the hot air ventilation drying of tomato slices while the Logarithmic model (R2 = 0.9951; χ2 = 0.0024; MBE = −0.0319 and RMSE = 0.0477) gave the best fit for microwave-assisted hot air drying of tomato slices. The values of the effective diffusivity coefficients of the tomato slices varied between 1.68 × 10–9 and 5.22 × 10–8 m2/s while the activation energy was 27.09 kJ/mol. The lower activation energy indicates that drying of tomato slices requires less energy and is hence a cost and energy-saving method. Microwave drying at 1.13 and 2.08 W/g maintained superior colour quality of the tomato slices.

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Wang, Xin Hai, Wei Lv, De Li Zhang, Xiao Nan Zhang, and Zhong Xia Zhao. "Numerical Simulation and Test Research of Pneumatic Drying on Biomass Fuel." Applied Mechanics and Materials 274 (January 2013): 479–82. http://dx.doi.org/10.4028/www.scientific.net/amm.274.479.

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Based on the mechanism of mass and heat transfer of the particles and air in drying tube，the mathematics model of pneumatic drying process was established which referred to straw fuel in straight horizontal tube. The simulating results were summed up. Test bed of pneumatic drying was established，the test results were summed up by making single-factor test on the test bed. The results of simulating and single-factor test were coincided, and the pneumatic drying process was divided into two parts which were high-speed drying area and slow drying area. The effect factors were analyzed which were initial water content, hot air temperature, mass of hot air and materiel. The most important factor in gas flow drying on straw fuel was summed up which was the mass of hot air.

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Liu, Chun Shan, Wen Fu Wu, Jia Yao, Ya Qin Li, and Chuang Liu. "Test Research and Parameter Analysis of Grain Drying Model." Applied Mechanics and Materials 66-68 (July 2011): 573–76. http://dx.doi.org/10.4028/www.scientific.net/amm.66-68.573.

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The purpose of this study is to explore the effecting principle in the drying process. The factors such as hot air temperature, hot air flow, drying time on the grain moisture content have been all investigated. Using UD to establish the optimization mathematics model which making the grain dryer moisture content as the goal of the design, making the factors of hot air flow, drying time, air temperature as parameters, with the help of UD to analysis the effecting principle of the drying process parameters on the grain moisture content, some references have been provided to the tower dryer.

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37

Miraei Ashtiani, Seyed-Hassan, Barbara Sturm, and Abozar Nasirahmadi. "Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices." Heat and Mass Transfer 54, no. 4 (October 19, 2017): 915–27. http://dx.doi.org/10.1007/s00231-017-2187-0.

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Li, Bao Yu, Jun Yang, Kai Dan Yin, Fan Li Kong, and Jin Feng Bi. "An Analysis of Flavour Compounds of Bananas under Different Drying Methods on the Basis of GC-MS Computer Technology." Applied Mechanics and Materials 644-650 (September 2014): 5336–40. http://dx.doi.org/10.4028/www.scientific.net/amm.644-650.5336.

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In order to study changes of aroma components of hot-air drying and vacuum drying banana slices, using SPME-GC/MS coupling on the aroma components were analysed bytechnology. Different drying methods kinds of aroma constituents and the content of banana samples have great differences. Hot air drying characteristic flavor substances are aldehydes, vacuum drying of flavor substances disappear is alcohols, acids and aldehydes.

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Wankhade, P. K., R. S. Sapkal, and V. S. Sapkal. "Drying Characteristics of Okra Slices on Drying in Hot Air Dryer." Procedia Engineering 51 (2013): 371–74. http://dx.doi.org/10.1016/j.proeng.2013.01.051.

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INOUE, Tamotsu, Hiroyuki IYOTA, and Nobuya NISHIMURA. "2139 Prediction Method of Drying Time for Hot Humid Air Drying." Proceedings of the JSME annual meeting 2008.3 (2008): 31–32. http://dx.doi.org/10.1299/jsmemecjo.2008.3.0_31.

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41

Liu, Yunhong, Yue Sun, Shuai Miao, Fang Li, and Denglin Luo. "Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae." Journal of Food Science and Technology 52, no. 8 (October 28, 2014): 4955–64. http://dx.doi.org/10.1007/s13197-014-1612-3.

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42

Lv, Wei, Hong Wei Sun, Xin Hai Wang, Yan Dong Li, Zhi Yue Yao, De Li Zhang, Ji Long Yuan, and Peng Du. "Numerical Simulation and Thermal Factorial Analysis of Pneumatic Drying on Straw Fuel." Applied Mechanics and Materials 151 (January 2012): 341–45. http://dx.doi.org/10.4028/www.scientific.net/amm.151.341.

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Based on the mechanism of mass and heat transfer of the particles and air in drying tube, the mathematics model of pneumatic drying process was established which referred to straw fuel in straight horizontal tube, and the equations were solved by Runge-Kutta integration method. Then, by analyzing the thermal factors of gas flow drying，the most important factor in gas flow drying on straw fuel was summed up which was the mass of hot air. The method of orthogonal experimental design was used to analyze the whole process of gas flow drying, and primary and secondary roles led to the conclusion, which were the mass of hot air first , the equivalent diameter of the fuel granule and the temperature of hot air.

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43

Reis, Naiara Nobre dos, Joyce Yumi Taira, Leda Battestin Quast, Ernesto Quast, Antonio Marsaioli Junior, and Bruna da Silva Garais. "Microwave and convective air on drying of araucaria angustifolia seeds." Semina: Ciências Agrárias 42, no. 3Supl1 (April 22, 2021): 1487–98. http://dx.doi.org/10.5433/1679-0359.2021v42n3supl1p1487.

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Microwave drying has shorter processing times compared with convection drying, which results in high-quality products and reduced energy consumption. The objective of this study is to evaluate the drying process of Araucaria angustifolia seeds using hot air at atmospheric pressure by applying microwaves (300 W and 500 W), and comparing them with the conventional drying process using hot air (80 °C). The drying time using hot air with microwaves at 500 W and 300 W was reduced by 83.33% and 73.89%, respectively, compared with conventional drying. The drying process occurred in the transient regime, with the predominance of a period of decreasing drying rate. The internal temperature of Araucaria seeds increased with the exposure time to the drying process, whereas the moisture content decreased. This tendency was greater for seeds subjected to electromagnetic fields, especially those exposed to higher power. The total phenolic compounds (TPCs) were lower by microwave drying when compared with conventional drying. The TPC loss was influenced by the internal temperature of the seed. Alternative methods to promote the increased retention of phenolic compounds during the drying process include decreasing the microwave power before the end of drying, combining traditional microwave-associated drying methods, and controlling the applied microwave power.

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44

Liu, Lin Lin, Jian Liu, Xiao Yan Zhang, and Shan Shan Zheng. "Analysis and Optimization of Hot Air Drying Device of a Gravure Printing Machine Based on Fluid Analysis." Applied Mechanics and Materials 121-126 (October 2011): 2517–21. http://dx.doi.org/10.4028/www.scientific.net/amm.121-126.2517.

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in this paper, analysis of the fluid dynamics was carried out on hot air in drying mechanism of a gravure printing machine by applying the fluid dynamics and aerodynamics theories. The kinematical equation and the kinetic equation were established respectively and the RNG model was added according to flowing conditions of hot air. The CFD analysis model was established by adopting the computational fluid dynamics (CFD) method to implement dynamic simulation analysis on air hot in the drying mechanism. Uniformity of drying was improved through adding clapboard and a flow guide plate to optimize the structure of air nozzles, so that the hot air convolutes for multi times on substrate and the utilization efficiency was increased.

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Zhu, Aishi, and Kai Xia. "Dynamics of convective hot air drying of filiform Lagenaria siceraria." Chemical Industry and Chemical Engineering Quarterly 19, no. 4 (2013): 485–92. http://dx.doi.org/10.2298/ciceq120313082z.

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In this study, a laboratory convective hot air dryer was used for the thin-layer drying of filiform Lagenaria siceraria and the influences of the drying temperature and air velocity on the drying process were investigated. The drying temperature and the air velocity were varied in the range of 60-80?C and 0.6-1.04 m?s-1, respectively. The experimental data of moisture ratio of filiform Lagenaria siceraria were used to fit the mathematical models, and the dynamics parameters such as convective heat transfer coefficient ? and mass transfer coefficient kH were calculated. The results showed that the drying temperature and air velocity influenced the drying process significantly. The Logarithmic model showed the best fit to experimental drying data. It was also found that, the air velocity and the drying temperature influence notable on both of the convective heat transfer coefficient ? and the mass transfer coefficient kH. With the increase of hot air velocity from 0.423 to 1.120 ms-1, the values of ? varied from 111.3 to 157.7 W?m-2?K-1, the values of kH varied from 13.12 to 18.58 g?m-2? s-1??H-1. With the increase of air temperature from 60 to 80?C, the values of ? varied between 150.2 and 156.9 W?m-2?K-1, the values of kH varied between 18.26 and 18.75 g?m-2?s-1??H-1.

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Adabi, Esmaeili, Ali Motevali, Ali Nikbakht, and Hadi Khoshtaghaza. "Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry." Chemical Industry and Chemical Engineering Quarterly 19, no. 1 (2013): 89–105. http://dx.doi.org/10.2298/ciceq111120045a.

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Massive consumption of energy in drying industry makes it a matter of challenge regarding economical aspects and limited recourses. Several methods for drying including hot air convection, vacuum, infrared and hot air convection-infrared technologies were applied in order to estimate the consumed energy during the drying of mulberry fruit. Moreover, microwave heating, chemical (ethyl oleate and potassium), mechanical (ultrasonic) and blanching (hot water) pretreatments were compared. According to the Results, maximum energy consumption was recorded when no pretreatment was performed. Microwave heating in the hot air convection-infrared dryer resulted in the lowest consumption of energy. Total energy requirement decreased with the temperature in the convection dryer res. Conversely, energy increased with air velocity. The vacuum dryer consumed the highest amount of energy which was measured to be 46.95 kWh while the lowest energy was recorded with using infrared-convective dryers. Also Experimental results showed that minimum and maximum specific energy consumption in the drying of black mulberry were associated with microwave pretreatment in IR-hot air dryer and control treatment in vacuum dryer, respectively. The minimum color change (?E) for drying of black mulberry was found in microwave pretreated samples dried with the vacuum dryer, yet maximum ?E was observed in hot air dryer when no pretreatment was applied.

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47

Pirnazari, Kianoosh, Ali Esehaghbeygi, and Morteza Sadeghi. "Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods." International Journal of Food Engineering 10, no. 2 (June 1, 2014): 251–60. http://dx.doi.org/10.1515/ijfe-2013-0059.

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Abstract In the present study, banana slices were dried and compared using electrohydrodynamic (EHD) drying method at 4.5, 6.5, and 8.5 kV/cm; oven at 50, 60, and 70°C; and hot-air drying at 50, 60, and 70°C at a constant air velocity of 1.5 m/s. ANOVA showed that drying method had a significant effect on drying time, rehydration capacity, shrinkage, color features (L*, a*, b*, and ∆E), and consumed energy. The values of consuming energy for EHD at 8.5 kV/cm, oven, and hot-air drying at 70°C were 2.99, 20.9, and 81.7 kJ/g run on full capacity of each dryer, respectively. Oven drying led to a greater color change than did hot-air. No significant difference was observed between the color change feature ∆E for EHD and hot-air dried samples in the orthogonal contrast analysis. The falling rate period for EHD moisture movement showed that diffusion was describing the moisture gradients and the internal moisture transfer was dominant. EHD is not fast; however, its advantages like less energy needed, lower shrinkage, and great rehydration capacity make it a good choice for combining with other convection drying methods.

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Abano, Ernest. "Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)." International Journal of Food Science 2020 (October 21, 2020): 1–12. http://dx.doi.org/10.1155/2020/8872429.

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Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5 × 10 − 9 to 4.4 × 10 − 9 m2/s, and 1.1 × 10 − 10 to 7.9 × 10 − 10 m2/s, for the microwave and blanched assisted hot air drying, respectively. The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min. Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying. Microwave-assisted drying of OFSP is best governed by Page model, M R = exp − k t n , while the blanch-assisted followed the logarithmic model, M R = a exp − k t + c . To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying.

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Geng, Wen Guang, Ling Gao, Xiu Li Ma, and Xuan You Li. "Energy Efficiency Analysis on Drying Viscose Fiber in Superheated Steam and Hot Air." Advanced Materials Research 1008-1009 (August 2014): 892–96. http://dx.doi.org/10.4028/www.scientific.net/amr.1008-1009.892.

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The paper presents a novel drying system which includes a superheated steam drying and a hot air drying. The conventional viscose fiber drying is experimental studied and the drying quality and energy consumption were analyzed. In the experiments, the temperature of superheated steam covered the range from 120°C to 150°C and, hot air temperature is about 80°C. A series of drying kinetics curves were determined to optimize the operation parameters. The results show that the combined drying has high energy efficiency because of the exhaust heat recovery from superheated drying period.

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Park, Hyeon Woo, Sun Tae Kim, Myoung Gun Choung, Won Young Han, and Won Byong Yoon. "Effect of Air Velocity and Drying Temperature on Drying Characteristics of Soybean (Glycine max) Using Hot Air Drying." Food Engineering Progress 20, no. 2 (June 30, 2016): 128–34. http://dx.doi.org/10.13050/foodengprog.2016.20.2.128.

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Journal articles on the topic 'Hot air drying'

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