Drying characteristics of purslane was experimentally studied in a cabinet dryer The experimental drying data were fitted best to Modified Henderson and Pabis and Midilli et al models apart from other models to predict the drying kinetics The effective moisture diffusivity varied from 1 12 10−9 to 3 60 10−9 m2/s over the temperature range studied and activation energy was 53 65 kJ Lentils dry 1 cup 678 49 5 2 115 2 Millet dry 1 cup 756 22 8 44 145 7 Peas cooked 1 cup 110 8 0 5 19 Quinoa dry 1 cup 626 24 10 3 109 01 Rice (brown) dry 1 cup 885 14 68 5 4 142 Rice (white) dry 1 cup 675 13 1 22 147 Rolled oats dry 1 cup 160 6 3 28 Spelt dry 1 cup 588 25 35 4 2 122 13 Teff dry 1 cup 708 25 6 4 59 141 14 Triticale dry

Effects of ultrasound pretreatment on drying kinetics and

ABSTRACTThe aim of this study was to investigate the utilization of ultrasound as a pretreatment method prior to drying to improve the quality of button mushroom slices during both hot air drying and far infrared drying processes The effects of ultrasound and blanching pretreatments upon drying were analyzed The ultrasound frequency was 40 kHz the power was 0 4 W/cm2 and the ultrasound

Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L ) slices and enzyme inactivation S Deepika PP Sutar Drying Technology 36 (14) 1719-1737 2018 16: 2018: Acceleration of mass transfer rates in osmotic dehydration of elephant foot yam (Amorphophallus paeoniifolius) applying pulsed-microwave-vacuum JH Patel PP Sutar

Once they have been blanched the vegetables will keep their colors and flavors much better than they would have if you had dried them without first blanching For example if you dehydrate celery without blanching it first the result is the color of pale straw But blanched it will keep its bright green hue for well past a year in storage

The heating of the air increases its Unbound moisture behaves like free water with temperature and decreasesits relative humidity vapour pressure equal to free-water vapour As this hot air comes in contact with the colder pressure grain a convection mode of heat transfer results Bound moisture content is a function of the simultaneously effecting a mass transfer from relative humidity of

Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid semi-solid or liquid This process is often used as a final production step before selling or packaging products To be considered dried the final product must be solid in the form of a continuous sheet (e g paper) long pieces (e g wood) particles (e g cereal grains

‪PARAG P SUTAR PhD‬

Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L ) slices and enzyme inactivation S Deepika PP Sutar Drying Technology 36 (14) 1719-1737 2018 16: 2018: Acceleration of mass transfer rates in osmotic dehydration of elephant foot yam (Amorphophallus paeoniifolius) applying pulsed-microwave-vacuum JH Patel PP Sutar

Potato slices blanched for 2 and 30 min as well as unblanched ones were dried in a convective air drier at 48 C Bulk and true density porosity and shrinkage were monitored with time Blanched potatoes resulted in a significantly more compact less porous product with lower effective water diffusivity than unblanched potatoes The results indicated that changes that occurred during the

during drying the mechanisms of moisture transfer may also change with elapsed time of drying 2 1 Thermodynamic Properties of Air-Water Mixtures and Moist Solids 2 1 1 Psychrometry As noted earlier a majority of dryers are of direct (or convective) type In other words hot air is used both to supply the heat for evaporation and to carry away the

Air drying differs from sun-drying since it takes place indoors in a well ventilated attic room or screened-in porch Herbs hot peppers and mushrooms are the most common air-dried items Herbs and peppers are not pretreated but simply strung on a string or tied in bundles and suspended until dry Enclose them in paper bags to protect them from dust or other pollutants Microwave drying Is

Hot air drying is the most widely used method Also exposure the products to the heat for a long time during hot air drying due to decrease in most quality parameters Giri and Prasad (2007) Presently many tries were made to decrease the drying period and the energy consumption of the drying process and to improve products quality (Chou and Chua 2001) The microwaves can be used as an

Yam slices (2 3 and 4 mm thickness) of the yellow and orange variety of ID schimperiana/I were blanched in hot water at 70 and 100C for 0 to 60 sec in order to study the cellular exchange during blanching Kinetic of calcium loss was determined during blanching at 100C Yams slices of the orange variety blanched at 100C for one minute were dried at 50C in a cross flow cabinet

Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L ) slices and enzyme inactivation S Deepika PP Sutar Drying Technology 36 (14) 1719-1737 2018 16: 2018: Acceleration of mass transfer rates in osmotic dehydration of elephant foot yam (Amorphophallus paeoniifolius) applying pulsed-microwave-vacuum JH Patel PP Sutar

In this study ANFIS was used to simulate the moisture ratio drying characteristics of yam (Dioscorea rotundata) slices in a hot air convective dryer Moisture ratio was specifically selected because it forms the background on which other drying characteristics including drying rate effective diffusivity and activation energy amongst others are based

The effect of hot air vacuum and microwave drying on

Hot air drying Hot air drying treatments were performed with a cabinet type laboratory dryer which was produced by Yucebas Machine Analytical Equipment ndustry (Y35 O zmir Turkey) with the O technical features of 220 V 50-60 Hz 200 W The temperature and relative humidity in the dryer was measured by temperature sensor

Hot air drying is the most widely used method Also exposure the products to the heat for a long time during hot air drying due to decrease in most quality parameters Giri and Prasad (2007) Presently many tries were made to decrease the drying period and the energy consumption of the drying process and to improve products quality (Chou and Chua 2001) The microwaves can be used as an

Gelatinized white yam cubes having a moisture content of 196% dry basis were dried in a convective dryer under different conditions of air temperature (40 50 60 and 70C) and relative humidity (20 - 50%) There was no constant rate period throughout the entire drying period as drying took place entirely during a falling rate period The effect of temperature was more pronounced than that

Hot air drying is the most widely used method Also exposure the products to the heat for a long time during hot air drying due to decrease in most quality parameters Giri and Prasad (2007) Presently many tries were made to decrease the drying period and the energy consumption of the drying process and to improve products quality (Chou and Chua 2001) The microwaves can be used as an

Three 50 g of sliced elephant foot yam were dried in hot air oven P A 1993 Mathematical modeling of hot air drying of sweet potato slices International Journal of Food Science and Technology 26 (1): 99-109 In article CrossRef [21] Esturk O 2010 Intermittent and Continuous microwave-convective air drying characteristics of sage (Salvia officinalis) leaves Journal of Food

Elephant foot yam was dried under different microwave power ranging from 180 W to 900 W and sample thickness (5-15 mm) to study their effect on microwave drying kinetics Drying time drying rate kinetic rate constant effective moisture diffusivity and rehydration ratio are various factors studied Increase in microwave power and decrease in sample thickness increased drying rate and

Keywords: MRI hot air drying broccoli stalk increased moisture content pre-treatments INTRODUCTION With the increasing consumers demands for food convenience processed foods have a growing contribution to the daily food intake As a result the need for high quality processed food increases Consumers have become more critical on food quality not only on appearance and taste

Compact Structure And Easy Moving Portable Home Fruit Dryer Find Complete Details about Compact Structure And Easy Moving Portable Home Fruit Dryer Home Fruit Dryer Mango Dehydrator Vegetable Dehydrator from Supplier or Manufacturer-Henan Kellen Machinery Equipment Co Ltd

Experimental setup: The drying experiments were performed in the experimental cabinet hot air dryer consisting principally of a fan heating section and drying chamber The experimental system was operated at ambient moisture conditions i e average room air conditions were 232C and 503% relative humidity On setting the dryer to the desired conditions of air velocity-controlled

Experiments were performed in an forced convection electric drier at an air speed of 2 m s−1 within the temperature range 40-55C The Okro sample were blanched before drying During experimentation the mass of the Okro sample the ambient air temperature and relative humilities were continuously recorded From the experimental results recorded the curves of loss of weight with drying

So dry air is harder to generate within the dehydrator and moist air also comes into contact with the food causing the water levels to rise Rule 5: Dehydrators with fan dry food faster than those without fans Fans circulate the heated air evenly across the dehydrator trays and ensure uniform even drying This makes models with fans a better investment if you want to dehydrate food quickly

The performance of hybrid drying was compared to that of hot air (HA) drying Microwave and IR blanched slices retained higher amount of ascorbic acid (95% and 93% respectively) and charantin (76 8% and 74 8%) as compared to water and steam blanching Infrared blanching followed by hybrid drying required 66% lesser time than water blanched-HA dried with higher retention of charantin

tuber hot-air-drying (HAD) of yam tuber slices steam-cooked once or twice followed by HAD which were subsequently powdered LYP included water extracts of yam tuber (WEY) heated at 90 C (WEY90H) or 95 C for 10min (WEY95H) and then stored at 4 C for different numbers of day PYP WEY and WEYH were found effectively to reduce the blood pressure of SHR and should be