Bibliografias temáticas / Drying quality

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Literatura científica selecionada sobre o tema "Drying quality"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 15 de fevereiro de 2022

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Artigos de revistas sobre o assunto "Drying quality"

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

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Vermaas, H. F. "Drying Eucalypts for Quality: Material Characteristics, Pre-drying Treatments, Drying Methods, Schedules and Optimisation of Drying Quality". South African Forestry Journal 174, n.º 1 (novembro de 1995): 41–49. http://dx.doi.org/10.1080/00382167.1995.9629877.

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Song, Qi, e Xinhua Wei. "Establishment of Rice Quality Prediction Model for Intermittent Drying". Transactions of the ASABE 64, n.º 4 (2021): 1355–63. http://dx.doi.org/10.13031/trans.14243.

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

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

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

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

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

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Phonetip, Khamtan, Barbara Ozarska, Benoit Belleville e Graham Ian Brodie. "Comparing two intermittent drying schedules for timber drying quality". Drying Technology 37, n.º 2 (19 de março de 2018): 186–97. http://dx.doi.org/10.1080/07373937.2018.1445638.

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Khater, E. G., e A. H. Bahnasawy. "Basil Drying Performance and Quality under Different Drying Systems". Benha Journal of Applied Sciences 2, n.º 1 (1 de março de 2017): 1–9. http://dx.doi.org/10.21608/bjas.2017.159079.

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Darniati, Iis, Yuwana Yuwana e Syafnil Syafnil. "QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES". Jurnal Agroindustri 5, n.º 1 (29 de maio de 2015): 12–19. http://dx.doi.org/10.31186/j.agroind.5.1.12-19.

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

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Shyam S Sablani. "Food quality attributes in drying". Stewart Postharvest Review 2, n.º 2 (2006): 1–6. http://dx.doi.org/10.2212/spr.2006.2.8.

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Antal, T. "DRYING CHARACTERISTICS AND QUALITY OF PEAR UNDER HYBRID DRYING (MID-INFRARED-FREEZE DRYING)". Hungarian Agricultural Engineering, n.º 31 (2017): 33–44. http://dx.doi.org/10.17676/hae.2017.31.33.

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Mais fontes

Teses / dissertações sobre o assunto "Drying quality"

McCurdy, Murray Charles. "Efficient Kiln Drying of Quality Softwood Timber". Thesis, University of Canterbury. Chemical and Process Engineering, 2006. http://hdl.handle.net/10092/1097.

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This thesis is a study of the kiln drying of radiata pine with a primary focus on the change in wood colour that occurs during this process. The energy efficiency of the drying process has also been examined using computer modelling. The aim of this work was to develop guidelines for commercial wood dryers who wish to produce high quality appearance grade timber in a competitive commercial environment. The colour change in radiata pine wood during kiln drying is mainly caused by sap compounds accumulating at the wood surface and reacting to form coloured compounds. The initial research involved drying experiments designed to determine the relationship between this colour change and the kiln schedule and also measure the accumulation of colour forming compounds. The kinetics of the colour change reaction were also measured using two methods, one in-vitro and the other using small samples of wood. From these experiments a colour change equation was developed that predicts the rate of colour formation based on the drying conditions and this was incorporated into a kiln stack model along with an energy efficiency model. The combined model was used to simulate the drying process to find schedules optimised for energy use and wood quality. The model was also used to simulate the energy efficiency of different humidity control configurations for wood drying kilns. A kiln micro-sensor system was also developed for use in kiln diagnostics and control with the particular aim of identifying areas in wood drying kilns with adverse drying conditions. The recommendation to kiln operators wishing to reduce colour change is to not exceed 70? and to use lower relative humidity schedules with a wet bulb depression of 15-20?. Operating at lower humidity can increase the energy used by the kiln so it is also recommended that kiln designers incorporate heat recovery into the humidity control mechanisms of the kiln.

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Shahverdi, Mahdi. "Kiln drying optimization for quality hem-fir lumber". Thesis, University of British Columbia, 2015. http://hdl.handle.net/2429/56286.

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Western hemlock is a dominant coastal species in British Columbia, Canada. This species is commonly marketed with amabilis fir as Pacific Coast Hemlock or hem-fir. Hem-fir is difficult to dry, mostly because of the existence of wetwood and large initial moisture content variation. The dried lumber will likely end up with a large final moisture content difference resulting in increased drying defects and decreased lumber quality and factory productivity. In this study, application of green chain moisture-based sorting coupled with drying schedule modifications were considered as ways to improve final moisture content variation within and between kiln dried hem-fir lumber. There were two research phases. The first (without sorting), aimed to develop a modified drying schedule whereas in the second, the developed schedule was used along with a standard industrial schedule. Additionally, there was a green moisture content pre-sorting component in the second phase where freshly cut specimens were sorted based on their initial moisture content into three groups, i.e., mixed, low, and high moisture. To assess the specimen kiln dried quality, final moisture content variation, moisture content gradient, drying rate, warp, surface and internal checks, shrinkage, and casehardening were assessed. Data analysis revealed that there was no significant difference between the drying runs in terms of final moisture content variation, except in the high initial moisture content group. High initial moisture content sorting helped to reduce the final moisture content variation. The modified schedule, when there was a high initial moisture content sorting, also improved the uniformity of final moisture content in comparison to the industrial schedule. Moreover, neither the moisture sorting nor the drying schedule did affect the final moisture content variation for the low and mixed initial moisture content groups. Therefore, the green moisture-based pre-sorting was statistically effective just in the sorted group with high initial moisture content and where the modified schedule was used.
Forestry, Faculty of
Graduate

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Deomano, Edgar Dela Cruz. "Mechanism of Flake Drying and Its Correlation to Quality". Diss., Virginia Tech, 2001. http://hdl.handle.net/10919/28452.

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This research focuses on experimental investigations of the drying and bending properties of wood flakes. Three species (southern yellow pine, sweetgum, and yellow-poplar) were tested. Experiments on flake drying and effect of flake properties (cutting direction and dimension) and an external factor (temperature) were used to evaluate the flake drying process. Drying experiments were conducted using a convection oven. Bending properties of dried flakes were also measured. Modulus of elasticity (MOE), modulus of rupture (MOR), and strength at proportional limit (SPL) of flakes were measured based on Methods of Testing Small Clear Specimens of Timber (ASTM D143-94) using a miniature material tester. The drying curve was characterized by a second-order/quadratic equation. This equation was then differentiated to get the drying rate curve. Observation on drying and drying rate curves revealed that the rate of moisture loss consists of two falling rate periods; no constant rate drying period was observed. First falling rate drying period is controlled by convective heat transfer. Bound water diffusion controls the second falling rate drying period. Species, cutting direction, dimension, and temperature were found to have significant effect on drying rate of wood flakes. Southern yellow pine has the fastest drying rate followed by sweetgum then yellow-poplar. Differences in drying rate between species were attributed to differences in specific gravity and other factors. Radially-cut specimens have a slower drying rate than tangentially-cut specimens. There were also significant differences in drying rate between the four different flake dimensions. Thickness was found to be the more sensitive parameter in terms of dimensions. As expected, drying temperature also had highly significant effect on drying rate. An increasing trend in drying rate was observed as drying temperature increased. Simulation of flake drying using a numerical model yielded a different result. Simulated flake drying has two drying periods: a constant rate and falling rate. Moisture of the flake decreases constantly and surface temperature increases rapidly to boiling point and remains there in the constant rate drying period. During the falling rate period, rate of moisture transport is limited by the ability of water to diffuse through wood and flake temperature starts to rise. Bending properties were found to vary between and within the three species. Southern yellow pine had the lowest bending stiffness and strength followed by sweetgum while yellow-poplar had the highest bending properties. Radially-cut specimens were found to have lower MOE, MOR, and SPL than tangentially-cut specimens. Drying temperature was also found to have a significant effect on bending stiffness and strength. A decreasing trend in bending properties was observed when drying temperature was increased.
Ph. D.

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Li, Heping. "Microwave assisted osmotic dehydration of apple cylinders under continuous medium flow conditions for improving moisture transfer rate and product quality". Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=85933.

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Microwave assisted osmotic dehydration (MWOD) under continuous medium flow conditions is a new process with good potential for quality optimization. It combines microwave process with osmotic dehydration and improves the mass transfer rate of osmotic dehydration process and product quality. The thesis describes the design and development of this process.
Preliminary studies on osmotic dehydration were carried out in two parts. First, the effects of processing time, temperature and solution concentration on mass transfer under conventional osmotic dehydration process were investigated and suitable ranges of parameters: 40-60°C, 40-60°Brix and 3h, for further osmotic dehydration kinetics study were identified. Then, the osmotic dehydration efficiency under continuous flow condition process was evaluated. For this, a continuous flow osmotic contactor was developed and found to be an efficient process in terms of osmotic dehydration of apple cylinders. Solids diffusivity (Ds) was lower in continuous flow osmotic dehydration process compared with conventional osmotic dehydration correspondents (P<0.05). Being a separate operation unit, the dehydration process and solution management can be done in a more efficient way in this process.
Following the preliminary studies, the osmotic contactor was relocated under a microwave oven so that heating and mass transfer operations could be facilitated by continuous microwave treatment providing a microwave assisted osmotic dehydration (MWOD) process. Compared with conventional osmotic dehydration (COD), moisture loss (ML%), solids gain (SG%) and mass transport coefficients (km and ks) of MWOD were improved, the average k m was increased 80% and the average ks was decreased 20%, respectively. Moreover, product rehydration property and color profile were improved. Microwave heating had an important effect on water transfer during the osmotic dehydration. Application of microwave heating to osmotic dehydration process facilitated in increasing moisture loss from the sample and simultaneously restricted the product's solute gain. Higher moisture loss in mass transfers area helped to control and strongly counters the solids gain.
Modeling of the mass transfer phenomenon is necessary to optimize osmotic dehydration processes to have a high product quality at minimum energy costs. To explain the simultaneous mass-flow in an osmo-dehydration process, evaluation of equilibrium kinetics is important. Pseudo-equilibrium (practical equilibrium) and dynamic period data are necessary for estimating the time of osmotic process, and ultimate mass transport of the solutes and water, and hence these data were gathered.
The effect of osmotic dehydration treatment on sample subsequent air drying behavior and product quality parameters were investigated. Compared with control samples, osmostically treated samples moisture diffusivity during subsequent air drying process was reduced over same moisture content range: from 1.18*10-9m2/s to 0.77*10-9--1.07*10 -9 m2/s. Drying rates of MWOD pretreated samples varied depending on treatment conditions. MWOD pretreatment shifted product's color profile to those that can be achieved under freeze drying conditions.
Sorption isotherms induced by osmotic dehydration were studied, using a gravimetric-static method, and fitted to GAB model. Adsorption isotherms of products were affected by drying method and osmotic dehydration pretreatment conditions. Adsorption isotherms of osmo-air dried apple cylinders followed type II isotherms (Sigma shaped curve). Monolayer (Mm) values of the osmo-air dried products were reduced. Sorption isotherms of osmotically treated-air dried products were shifted from the control isotherms.
Overall, this work has demonstrated potential of microwave heating for improving moisture transfer during osmotic dehydration and microwave osmotic treatment on subsequent air drying and resulting product quality, as well as the importance of equilibrium kinetics study in process modeling.

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Fragoso, Flores Maria del Rocio. "NEW AND ENERGY EFFICIENT DRYING FOR PROTEIN MIXTURES : Treatments and drying conditions effects on product quality and kinetics". Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for energi- og prosessteknikk, 2012. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-24828.

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Drying is an essential process applied in most industry to remove moisture and extend the shelf life of final dried products without refrigeration. The challenges are to develop technologies to minimize the impact to environment and diminishes the losses. In this project some tests will be carried out with protein mixtures using heat pump drying technology and quality properties will be analyzed.

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Gan, Shu Hui. "Improving drying characteristics and quality attributes of edible bird's nest (EBN) processed under intermittent IR-UVC assisted drying". Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/41680/.

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The quality of Malaysian edible bird’s nest (EBN) is still regarded inferior due to issues related to nitrite content. In August 2011, the Chinese government imposed a ban on EBN products imported from Malaysia, due to the high level of detectable nitrite (NO2-). This nitrite contamination issue has made a great impact to the edible bird’s industry whereby many EBN farmers, traders and exporters are severely affected. In 2012, the China-Malaysia negotiations agreed on the use of radio frequency identification (RFID) tags on every individual package of Malaysian EBN and set the allowable nitrite limit to be less than 30 ppm, in order to allow exportation of Malaysian EBN to China. The processing methods in EBN industry still remain crude and lack of any form of technology advancement. The purpose of this study was to investigate infrared (IR) coupled with ultraviolet C (UVC) assisted intermittent drying as a mean of EBN processing in order to preserve its nutraceutical properties, ensure nitrite content less than 30 ppm and enhance the commercial value of the dried EBN products. In the present study, EBN were dried by IR assisted drying at low temperature (25°C, 26.7% RH and intermittency =1.00), UVC assisted drying at low temperature (25°C, 26.7% RH and intermittency=1.00) and IR-UVC assisted drying (25°C-40°C, 16.5%-26.7% RH and intermittency=0.20-1.00), respectively. Both engineering properties (drying kinetics, effective moisture diffusivity and effective thermal diffusivity) and quality properties (colour, nitrite content, moisture reabsorption ability, shrinkage, sialic acid retention, antioxidant retention and storage stability) of all dried products were assessed and evaluated. The comparisons were made against samples from fan assisted drying and hot air drying. The results revealed that intermittent infrared (IR) coupled with ultraviolet C (UVC) assisted drying at temperature of 40°C (IR-UVC40) with intermittency.

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Blake, Evelyn Christina. "The effect of drying on the protein nutritional quality of fish". Thesis, University of Nottingham, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328807.

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Rohrbach, Katrin. "Schedule and post-drying storage effects on Western Hemlock squares quality". Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/2330.

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This study intends to explore the effects of two drying schedules with options of conditioning and post-drying storage on the drying speed and quality of western hemlock timbers. Western hemlock (Tsuga heterophylla), the species of interest in this study, is one of British Columbia's most abundant tree species that accounts for 75 to 80% of British Columbia's exports to Japan. It is usually combined with amabilis fir (Abies amabilis) for processing and economical purposes. Hemlock is difficult to dry due to its compression wood, wetpockets and large spread of initial moisture content and basic density. Consequently, it seems practical to dry hemlock by itself. In this study, hemlock was dried using two different schedules with optional conditioning and optional seven day post-drying storage in a covered and climatized space. These eight experimental runs were compared to a control run, which utilized an established drying schedule. To assess the kiln dried timber quality, twist, diamonding, and checks were evaluated using pre-drying and post-drying and/or post-storage measurements. Drying times and casehardening were also considered. Data analysis and evaluation illustrated that conditioning and the harsher schedule reduced casehardening, while the milder schedule developed less twist and diamonding. Even though it appears that the control run developed less shape distortions than the treatment runs, the control run required longer drying times. When using the harsher schedule the kiln was immediately available for the next run, and the dried timber could be stored in a covered area in order to level out the moisture gradients and alleviate casehardening. As a subsequent step, the timber could be planed to reduce twist, diamonding and superficial checks.

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Stoll, Manfred. "Effects of partial rootzone drying on grapevine physiology and fruit quality". Title page, contents and summary only, 2000. http://hdl.handle.net/2440/37734.

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Growth, productivity and fruit quality of grapevines are closely linked to soil water availability. Withholding of water for any length of time results in slowed growth. If drought continues yield may be lost. Vines can be manipulated to stimulate early defence mechanisms by decreasing soil water availability. By using an irrigation technique, which allows for separate zones with different soil moisture status, it is possible to stimulate response mechanisms of the root system which are normally related to water stress. The difficulty of separating 'wet' and 'dry' zones was initially overcome by using split-root plants with root systems divided between two containers. Such experiments on split-root model plants resulted in the development of an irrigation technique termed partial rootzone drying (PRD). Results from irrigation experiments using PRD have shown that changes in stomatal conductance and shoot growth are some of the major components affected (Dry et al., 1996). The idea of using irrigation as a tool to manipulate stress responses in this way had its origin in the concept that root- derived abscisic acid (ABA) was important in determining stomatal conductance (Loveys, 1984). Later experiments on split-root plants have demonstrated that many effects of water stress can be explained in terms of transport of chemical signals from roots to shoots without changes in plant water status (Gowing et al., 1990). The necessary chemical signals are provided by the dry roots, and the wet roots prevent the development of deleterious water deficits. The general hypothesis tested during this study was that partial drying of the root system gives rise to a change in the supply of root-derived chemical signals which determine changes in grapevine physiology, thereby affecting fruit quality. Experiments were conducted on split-root vines (Vitis vinifera L. cvs. Cabernet Sauvignon and Chardonnay) grown in pots of different sizes, on field-grown vines which had either their root system divided by a plastic membrane (Vitis vinifera L. cv. Cabernet Sauvignon on own roots or grafted on Ramsey rootstocks) or conventional vines with a non-divided root system (Vitis vinifera L. cv. Cabernet Sauvignon, Shiraz and Riesling) with a commercial PRD irrigation design. The irrigation treatments were vines receiving water on both sides (control) and PRD-treated vines, which only received water on one side at any time. The frequency of alternation of 'wet' and 'dry' sides was determined according to soil moisture and other influences such as rainfall and temperature. In most of the experiments the irrigation was alternated from one side to the other every 10 to 15 days. Chemical signals from roots: the role of ABA and cytokinins Studies on chemical signals have concentrated on ABA and cytokinins (CK). An improved stable isotope dilution protocol, which enables analysis of ABA and CK from the same tissue sample, was developed. Analysis of cytokinins focused on zeatin (Z), zeatin riboside (ZR), zeatin glucoside (ZG) and iso pentenyl adenine (iP). Roots are relatively inaccessible, particularly in field situations. To enable easier access to roots of field-grown vines, split-root vines were planted in a trench which was refilled with a sandy soil. This created a homogenous soil substrate and did not restrict root growth while still allowing access to roots under field conditions. Analyses of root samples of field-grown vines have shown that cytokinins and ABA may originate in roots and their concentrations can be substantially altered during an irrigation cycle. Alternating soil water conditions showed that [ABA] in roots on the 'dry' side was significantly higher compared with the 'wet' side. Due to a reduction in CK on the 'dry' side of PRD-treated vines, the ratio between ABA and CK was substantially changed during an irrigation cycle. The ABA levels in root tissue and in petiole xylem sap were negatively related to stomatal conductance. This further suggests that ABA, mostly synthesized on the 'dry' side of the root system, might be responsible for a decline in stomatal conductance. Furthermore, a higher pH of petiole xylem sap was observed in PRD-treated vines which may also contribute to the regulation of stomatal conductance. Studies on stomatal patchiness showed that non-uniform stomatal aperture occurred in field-grown vines under natural environmental conditions and was more abundant under PRD conditions. The degree of stomatal opening, determined by using a water infiltration technique, correlated with measurement of stomatal conductance. Exogenous application of a synthetic cytokinin (benzyl adenine) can override the possible ABA-mediated stomatal closure resulting from PRD treatment, providing further evidence for the in vivo role of these growth regulators in the control of stomatal conductance. The effect of benzyl adenine was transient, however, requiring repeated applications to sustain the reversal. In addition, CKs may also be important in influencing grapevine growth. Following several weeks of repeated spray applications with benzyl adenine, it was found that the development of lateral shoots in PRD-treated vines was enhanced compared to PRD-treated vines sprayed with water only. This supports the idea that the reduction in lateral shoot development seen in PRD-treated vines is due to a reduced production of CKs (Dry et al., 2000a). By measuring shoot growth rate it was found that one common feature of PRD-treated vines, which were not sprayed with CK, was a reduction of lateral shoot growth. It can therefore be speculated that the reduction in lateral growth is related to a reduced delivery of cytokinins from the roots. Zeatin and zeatin riboside concentration in shoot tips and prompt buds/young lateral shoots were reduced by the PRD treatment providing further evidence in support of this hypothesis. Water movement from 'wet' to 'dry' roots Roots, being a primary sensor of soil drying, play an important role in long- and short-term responses to PRD. Using stable isotopes of water and heat-pulse sap flow sensors water movement was traced from wet to dry roots in response to PRD. The redistribution of water from roots grown in a soil of high water potential to roots growing in a soil of low water potential may be of significance with regard to the movement of chemical signals and the control of water balance of roots. Measurements of the relative water content (RWC) have shown a slower decline of RWC of the 'dry' roots of PRD vines relative to roots of vines which received no water, despite similar water content in soil surrounding those roots. The redistribution of water may help to sustain the response to PRD for longer periods possibly releasing chemical signals and to support the activity of fine roots in drying soil. Field vines, irrigated with PRD over several growing seasons, altered their root distribution relative to the control vines. PRD caused a greater concentration of fine roots to grow in deeper soil layers and this may contribute to a better water stress avoidance. The effect on root growth may be augmented by the water movement and by the large difference in ABA to cytokinin ratio, which are also known to alter root growth. PRD makes more efficient use of available water In experiments where both control and PRD-treated vines received the same amount of water many differences between the vines were demonstrated. Under conditions where water supply was adequate for both treatments, the stomatal conductance and growth of the PRD-treated vines was restricted as has been observed in many previous experiments. As total water input was reduced, however, the stomatal conductance of PRD-treated vines became greater than control vines, suggesting that the latter were experiencing a degree of water stress, whereas the PRD-treated vines were not. This may have been due to the greater depth of water penetration in the case of the PRD-treated vines, where water was applied to a smaller soil surface area. This distinction between PRD-treated and control vines, at very low water application rates, was also reflected in pruning weights and crop yields which were actually greater in PRD-treated vines. It was concluded that at low water application rates, the PRD-treated vines were more tolerant of water stress and made more efficient use of available water. Reduction in vigor opens the canopy. The initial aim of the research which led to the development of PRD was to achieve better control of undesirable, excessive shoot and foliage growth which, from a viticultural point of view, has many disadvantages. Grapevine shoot growth rate responds very sensitively to drying soil conditions. The irrigation strategy used in the PRD experiments maintained a reduction of both main shoot and lateral shoot growth. In response to PRD a decrease in shoot growth rate and leaf area was observed. Much of the reduction in canopy biomass was due to a reduced leaf area associated with lateral shoots, thus influencing the canopy structure. This was one major factor improving the light penetration inside the canopy. Control of vegetative vigour results in a better exposure of the bunch zone to light and, as a consequence, in improved grape quality. It is likely that changes in canopy density, as a result of PRD, is causing changes in fruit quality components. Anthocyanin pigments such as derivatives of delphinidin, cyanidin, petunidin and peonidin were more abundant in berries from PRD vines; by comparison the concentration of the major anthocyanin, malvidin, was reduced. When leaves were deliberately removed from more vigorous control vines, which improved bunch exposure, the differences in fruit composition were much reduced. This further supports the idea that a more open canopy, in response to PRD, improves fruit quality by affecting the canopy structure. Fruit quality consequently determines the quality, style and value of the finished wine. Wines from this study have been produced and data on wine quality from commercial wineries are also available. Sensory evaluations have demonstrated that high wine quality from PRD-treated vineyards can be achieved without any yield-depressing effects. This study has provided evidence to support the original hypothesis. The major findings were: a) Chemical signals, altered under PRD and mostly originating from roots, play an important role in the root to shoot communication in grapevines. b) The movement of water from 'wet' to 'dry' soil layers may help to sustain chemical signals as a response of grapevines to PRD and to support the activity of fine roots in drying soil. c) A reduction in vegetative growth, in particular of lateral shoots, was sustained using PRD and affected the canopy structure which in turn, due to a better light penetration into the canopy, improved the fruit quality. d) The reduction in irrigation water applied did not have a detrimental effect on grape yield and thus the efficiency of water use was improved. e) Application of relatively low irrigation rates showed that PRD-treated vines were more tolerant of water stress and made more efficient use of available water.
Thesis (Ph.D.)--Department of Horticulture, Viticulture and Oenology, 2000.

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Kemzūraitė, Aurelija. "Impact of Drying Environment on Quality Preservation in the Medicinal Raw Material". Doctoral thesis, Lithuanian Academic Libraries Network (LABT), 2010. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20101208_134901-94479.

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The goal of this study is to research and substantiate the impact of drying environment on quality preservation in medicinal raw material, i. e. hyssop herb (Hyssopi herba). A complex impact of the drying environment factors (temperature and comparative ventilation intensity) of medicinal raw material, hyssop herb (Hyssopi herba), on the process of kinetics of its drying within a motionless layer, that was not researched until now, was determined. After the analysis of the medicinal raw material drying regularities the change of moisture in the object being dried was modelled. Both the comparative air flow and the dryer parameters impacted moisture exchange processes, drying time and medicinal raw material quality. Through the application of a complex dryer temperature and comparative airflow combination the environment favourable for medicinal raw material quality preservation is created. A close correlation between the mycobiotic contamination of medicinal raw material and the loss of essential oils was determined upon drying Hyssopi herba within a motionless layer. The theoretical fundamentals for designing medicinal raw material conservation technologies were developed. On the basis of the research findings, a pilot technology for medicinal raw material drying within a bulk motionless layer was developed. The technology was introduced in the medicinal raw material drying room of the Full House Community in village (Varėna district).
Darbo tikslas − ištirti ir pagrįsti vaistinės augalinės žaliavos − isopų žolės (Hyssopi herba) džiovinimo aplinkos įtaką kokybės išsaugojimui. Nustatyta iki šiol nenagrinėta kompleksinė džiovinimo aplinkos veiksnių (temperatūros ir lyginamojo ventiliavimo intensyvumo) įtaka vaistinės augalinės žaliavos − isopų žolės (Hyssopi herba) džiovinimo nejudančiame sluoksnyje proceso kinetikai. Išanalizavus vaistinės augalinės žaliavos džiovinimo dėsningumus, modeliuotas džiovinamo objekto drėgnio kitimas. Lyginamasis oro srautas ir džioviklio parametrai įtakojo drėgmės mainų procesus, džiovinimo trukmę ir vaistinės augalinės žaliavos kokybę. Taikant kompleksinį džioviklio temperatūros ir lyginamojo srauto derinį sukuriama vaistinės augalinės žaliavos kokybei išsaugoti tinkama aplinka. Nustatyta, kad džiovinant Hyssopi herba nejudančiame sluoksnyje yra glaudus ryšys tarp vaistinės augalinės žaliavos mikobiotinio užterštumo ir eterinių aliejų praradimo. Sukurti teoriniai pagrindai vaistinės augalinės žaliavos konservavimo technologijų projektavimui. Remiantis atliktais tyrimų rezultatais patobulinta vaistinės augalinės žaliavos storame nejudančiame sluoksnyje džiovinimo technologija, kuri įdiegta Pilnų namų bendruomenės vaistinės augalinės žaliavos džiovykloje, Varėnos r., Panaros k.

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Livros sobre o assunto "Drying quality"

Modelling quality in spray drying. Eindhoven: University of Eindhoven, 1997.

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Tronstad, Sverre. Tørkekvalitet i trelastindustrien =: Drying quality in the sawmill industry. Oslo, Norway: Norsk Treteknisk Institutt, 1998.

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Quality, Lumber Drying in the Pacific Northwest: The Team Approach to Improving Your Bottom Line (Conference) (1997 Penticton British Columbia). Quality lumber drying in the Pacific Northwest: The team approach to improving your bottom line. Madison, WI: Forest Products Society, 1998.

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Maeglin, Robert R. Saw-dry-rip improves quality of random-length yellow-poplar 2 by 4's. [Madison, Wis.?]: U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1986.

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Maeglin, Robert R. Saw-dry-rip improves quality of random-length yellow-poplar 2 by 4's. [Madison, Wis.?]: U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1986.

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Maeglin, Robert R. Saw-dry-rip improves quality of random-length yellow-poplar 2 by 4's. [Madison, Wis.?]: U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1986.

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Maeglin, Robert R. Saw-dry-rip improves quality of random-length yellow-poplar 2 by 4's. [Madison, Wis.?]: U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1986.

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Maeglin, Robert R. Saw-dry-rip improves quality of random-length yellow-poplar 2 by 4's. [Madison, Wis.?]: U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1986.

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Maeglin, Robert R. Saw-dry-rip improves quality of random-length yellow-poplar 2 by 4's. [Madison, Wis.?]: U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1986.

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IUFRO, International Wood Drying Symposium (1989 Seattle Wash ). Upgrading wood quality through drying technology: Proceedings of the IUFRO International Wood Drying Symposium, July 23-28, 1989, Seattle, Washington, USA. Tacoma, WA, USA: IUFRO, 1989.

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Capítulos de livros sobre o assunto "Drying quality"

Keey, Roger B., Timothy A. G. Langrish e John C. F. Walker. "Lumber Quality". In Kiln-Drying of Lumber, 139–69. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-642-59653-7_7.

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King, C. Judson. "Control of Food-Quality Factors in Spray Drying". In Drying ’85, 59–66. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-662-21830-3_6.

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Karel, Marcus, Israel Saguy e Martin A. Mishkin. "Advances in Optimization of Food Dehydration with Respect to Quality Retention". In Drying ’85, 303–7. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-662-21830-3_39.

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Niels, G. H., L. A. Jansen e A. J. B. van Boxtel. "Control and Energy Aspects of Milk Powder Spray-Drying in Relation to Product Quality". In Drying ’85, 244–48. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-662-21830-3_30.

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Moyne, Christian, e Christian Basilico. "High Temperature Convective Drying of Softwood and Hardwood : Drying Kinetics and Product Quality Interactions". In Drying ’85, 376–81. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-662-21830-3_50.

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Dumoulin, E., e J. J. Bimbenet. "Spray drying and quality changes". In The Properties of Water in Foods ISOPOW 6, 209–32. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0311-4_10.

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Bonazzi, Catherine, e Elisabeth Dumoulin. "Quality Changes in Food Materials as Influenced by Drying Processes". In Modern Drying Technology, 1–20. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527631667.ch1.

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Wang, Yingqiang, Min Zhang e Arun S. Mujumdar. "Microwave-Assisted Drying of Foods - Equipment, Process and Product Quality". In Modern Drying Technology, 279–315. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2014. http://dx.doi.org/10.1002/9783527631704.ch09.

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Trabalhos de conferências sobre o assunto "Drying quality"

Jodicke, K., S. Arendt, W. Hofacker e W. Speckle. "Quality analysis of fresh and dried mangoes". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7526.

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Organic acids, sugar and colour define the quality and the taste of mangoes. The quality deteriorates during drying on a single-layer-dryer. Quality losses can be reduced by using drying parameters that influence the quality less. In this research, the contents of ascorbic acid, organic acids and sugar as well as colour changes and shrinkage are analysed. Analyses are carried out at different temperatures, dew point temperatures and air velocities using HPLC, IC and UV/Vis- spectrometry. The quality criteria showed the lowest changes at a temperature of 60°C, dew point temperature of 20°C and an air velocity of 0.9 m/s.Keywords: organic acids; sugars; colour; shrinkage; thin-layer-dryer.

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Bahloul, Neila, M. A. Balti, M. S. Guellouze e Nabil Kechaou. "Coupling of microwave radiations to convective drying for improving fruit quality". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7794.

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The present study aims to find the best drying method to minimize the duration of the operation while respecting the nutritional value of the product. Experiments of convective drying and microwave radiation were respectively carried out with a convective dryer (heat temperature: 65 °C and air velocity: 1.3 m/s) and a microwave oven (power level: 100 W and frequency: 2450 MHz). Six coupling tests between the convective drying and microwave radiation were conducted. The only variable condition is the time output of tomatoes from the convective dryer or the microwave oven corresponding to an intermediate mass ratio (IMR) 0.5, 0.4 and 0.3. The microwave drying removes the bound water faster than convective drying. This explains the observed time savings due to convection-microwave and microwave-convection combined drying. The combination of convection drying and microwave drying to an IMR 0.5 preserved better the red color and the antioxidants of the tomato. Thus, the convection–microwave combined drying (IMR 0.5) proved most suitable for preserving the quality of tomatoes. Keywords: convective drying; microwave; coupled drying; color.

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Desmorieux, H., e L. Hassini. "Drying parameters influence on ‘Ameclyae’ Opuntia ficus prickly pear oil quality". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7861.

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The aim of this work is to study the effects of drying conditions on the quality of extracted pricly pear seed oil, specifically α-tocopherol content. Drying experiments were carried on following a full 23 factorial design using a vertical drying tunnel. The temperature range was 45 to 70°C, relative humidity range was 15 - 30% and air velocity was 1 and 2 m/s. The Midilli-Kucuk model was found with satisfaction describing the seed air drying curves with a correlation coefficient of 0.999 and a standard error of 0.01. For each drying condition, the extraction of fixed oil seeds was performed at cold using mechanical pressing method. The oil quality was evaluated on the basis of the a-tocopherol content. The a-tocopherol was identified and quantified by high-performance liquid chromatography (HPLC-UV). According to the experimental results, it was found that convective drying of thin layer of seeds at soft air conditions, drying temperature of 45°C, relative humidity of 15% and air velocity of 1m/s give the optimal quality of extracted oil in terms of a-tocopherol content.Keywords: prickly pear seeds; convective drying; semi-empirical modeling; a-tocopherol seed oil; optimization.

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Wang, Shaojin, e Xu Zhou. "Radio frequency-vacuum drying of kiwifruits: kinetics, uniformity and product quality". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7960.

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A radio frequency (RF) vacuum technology is proposed for drying kiwifruit slices using a 27.12 MHz, 3 kW RF-vacuum drying system. The results demonstrated that electrode gap, vacuum pressure and sample thickness had major effects on the RF-vacuum drying. The RF-vacuum drying was associated with internal heating and rapid drying, resulting in 65% reduction of hot air (60ºC) drying time. Moreover, kiwifruits dehydrated by RF-vacuum drying were associated with better color stability, higher vitamin C retention and higher rehydration capacity (P<0.05). Overall, the RF-vacuum drying process may provide a more effective and practical method for high-quality dehydration of kiwifruits. Keywords: radio frequency-vacuum drying; hot air; moisture content distribution; moisture effective diffusivity; quality

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Kurozawa, Louise Emy, Gabriel Alves de Oliveira Scafi e Renan Alex Lazarin. "Influence of process conditions on quality of spouted bed dried okara". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7361.

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This study aimed to evaluate the spouted bed drying of okara with inert particles of polypropylene. A central composite rotatable design was carried out to verify the effect of drying air temperature and air flow on moisture content, techno-functional properties and trypsin inhibitors activity of dried product. Higher temperatures decreased emulsifying properties and trypsin inhibitor activity, probably due to thermal protein denaturation. In order to obtain a dried okara with maximum techno-functional properties and minimum moisture content and trypsin inhibitor activity, the optimal drying conditions were suggested: air temperature of 60ºC and air flow of 180 m3/h.Keywords: soy pulp; spouted bed drying; trypsin inhibitor activity; techno-functional properties; optimization

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Kurozawa, Louise Emy, Bruna Delamain Fernandez Olmos e Camila Benedetti Penha. "Spray drying of soymilk: evaluation of process yield and product quality". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7405.

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The aim of this work was to evaluate the effect of inlet air temperature and gum Arabic concentration on yield of spray drying of soymilk and powder quality (moisture content, water activity and antioxidant capacity). Since soymilk had a significant lipid content, gum Arabic played a significant role as an emulsion stabilizer, improving process yield and preserving antioxidant capacity. However, temperature did not affect antioxidant capacity. The optimal condition to obtain higher antioxidant capacity was: 30% of gum Arabic and 160°C. The powder obtained under optimized condition was characterized regarding to bulk density, particle size distribution and morphology.Keywords: soymilk; spray drying; ferric reduction power FRAP; DPPH scavenging ability; scanning electron microscopy.

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Musielak, Grzegorz. "Ultrasound enhancement of osmotic dehydration and drying – Process kinetics and quality aspects". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7833.

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The aim of presented studies is to investigate of influence of ultrasonic assistance on both osmotic dehydration and convective drying. A wide range of different materials, as well as several osmotic agents were tested. The obtained results show that the use of ultrasound always accelerates the investigated processes. The application of ultrasound may reduce the energy consumption of drying. Qualitative studies of dried materials do not give a definite answer about the effect of ultrasound on the quality of the products. Mathematical modelling of the ultrasound assisted drying indicates that so named “vibration effect” plays the biggest role in convective drying acceleration. Keywords: osmotic dehydration; convective drying; ultrasound; process kinetics.

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Oliveira, Wanderley Pereira, Victor Oloruntoba Bankole e Claudia Regina F. Souza. "Spray dried proliposomes of Rosmarinus officinalis polyphenols: a quality by design approach". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7859.

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Harnessing the benefits of rosemary polyphenols is limited by variability in their physicochemical properties. These limitations may be overcome by encapsulation in systems possessing hydro-lipophilic centers thereby accommodating molecules of different polarities. Proliposomes offer a viable option in this regards, being particles which form liposomal suspension in water. Lyophilized extracts of rosemary was encapsulated in hydrogenatedsoyphosphatidylcholine/cholesterol by solvent replacement method. Spray dried proliposomes were obtained with lactose as carrier. Using Central Composite Design, the effects of lipid, extract and carrier concentrations on response variables including bioactive content and retention, moisture content characteristics, recuperation and redispersibility were evaluated by statistical analysis. Keywords: Polyphenols; antioxidant; proliposomes; spray drying

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Bellaga, S., L. Ben Haj Said e K. Allaf. "Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.8372.

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Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color difference of dehydrofrozen/thawed apples. Total polyphenol content and total flavonoid content losses were important for samples without any dehydration pretreatment. They noticeably decreased when water content decreased during the whole period of storage. Thus, a partial removal of water prior to freezing is a relevant way to maintain the stability of fruit quality during long-term frozen-storage. Keywords: Apple fruits; dehydrofreezing; frozen storage; color; polyphenol

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Karim, Azharul, Imran Khan e Nghia Duc Pham. "Theoretical and experimental investigation of temperature and moisture distributions and changes in nutritional quality during Intermittent Microwave Convective Drying". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.8350.

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Intermittent microwave convective drying (IMCD) is an advanced drying system where a unique volumetric heating mode is facilitated. However, the physical phenomena of IMCD system and its effect on nutritional quality are not well understood yet. The aim of this research is to develop a coupled IMCD and quality prediction model and experimentaslly validate it. A coupled 3D mathematical model considering Maxwell’s equation for electromagnetic heating, and reaction kinetics for predicting quality was developed and validated. COMSOL Multiphysics, engineering software was used to solve the developed model. It is found that IMCD significantly affect the nutritional quality during drying of apple tissue. Keywords: Food material; Microwave; heat and mass transfer; Quality; 3D modelling

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Relatórios de organizações sobre o assunto "Drying quality"

Chapman, Ray, Phu Luong, Sung-Chan Kim e Earl Hayter. Development of three-dimensional wetting and drying algorithm for the Geophysical Scale Transport Multi-Block Hydrodynamic Sediment and Water Quality Transport Modeling System (GSMB). Engineer Research and Development Center (U.S.), julho de 2021. http://dx.doi.org/10.21079/11681/41085.

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The Environmental Laboratory (EL) and the Coastal and Hydraulics Laboratory (CHL) have jointly completed a number of large-scale hydrodynamic, sediment and water quality transport studies. EL and CHL have successfully executed these studies utilizing the Geophysical Scale Transport Modeling System (GSMB). The model framework of GSMB is composed of multiple process models as shown in Figure 1. Figure 1 shows that the United States Army Corps of Engineers (USACE) accepted wave, hydrodynamic, sediment and water quality transport models are directly and indirectly linked within the GSMB framework. The components of GSMB are the two-dimensional (2D) deep-water wave action model (WAM) (Komen et al. 1994, Jensen et al. 2012), data from meteorological model (MET) (e.g., Saha et al. 2010 - http://journals.ametsoc.org/doi/pdf/10.1175/2010BAMS3001.1), shallow water wave models (STWAVE) (Smith et al. 1999), Coastal Modeling System wave (CMS-WAVE) (Lin et al. 2008), the large-scale, unstructured two-dimensional Advanced Circulation (2D ADCIRC) hydrodynamic model (http://www.adcirc.org), and the regional scale models, Curvilinear Hydrodynamics in three dimensions-Multi-Block (CH3D-MB) (Luong and Chapman 2009), which is the multi-block (MB) version of Curvilinear Hydrodynamics in three-dimensions-Waterways Experiments Station (CH3D-WES) (Chapman et al. 1996, Chapman et al. 2009), MB CH3D-SEDZLJ sediment transport model (Hayter et al. 2012), and CE-QUAL Management - ICM water quality model (Bunch et al. 2003, Cerco and Cole 1994). Task 1 of the DOER project, “Modeling Transport in Wetting/Drying and Vegetated Regions,” is to implement and test three-dimensional (3D) wetting and drying (W/D) within GSMB. This technical note describes the methods and results of Task 1. The original W/D routines were restricted to a single vertical layer or depth-averaged simulations. In order to retain the required 3D or multi-layer capability of MB-CH3D, a multi-block version with variable block layers was developed (Chapman and Luong 2009). This approach requires a combination of grid decomposition, MB, and Message Passing Interface (MPI) communication (Snir et al. 1998). The MB single layer W/D has demonstrated itself as an effective tool in hyper-tide environments, such as Cook Inlet, Alaska (Hayter et al. 2012). The code modifications, implementation, and testing of a fully 3D W/D are described in the following sections of this technical note.

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