Drying and Dehydration

Wilhelm,; Luther, R. M.; Suter, D.; Brusewitz, G. H.

doi:10.13031/2013.17558

Cited by 20 publications

(6 citation statements)

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“…To attain maximum drying capacity, Strommen and Eikevik [ 25 ] enunciated that the air flow should be countercurrent instead of cross flow or cocurrent to the product movement in order to maximize the relative humidity at the dryer's outlet. In addition, Wilhelm et al [ 41 ] suggested the following factors to be considered: nature of the material: physical and chemical composition, moisture content, and so forth; size, shape, and arrangement of the pieces to be dried; wet-bulb depression or relative humidity or partial pressure of water vapor in the air (all are related and indicate the amount of moisture already in the air); air temperature; air velocity (drying rate is approximately proportional to u 0.8 ). In general, the drying rate decreases with moisture content, increases with increase in air temperature or decreases with increase in air humidity.…”

Section: Quantification Of Performances During Heat Pump Dryingmentioning

confidence: 99%

Heat Pump Drying of Fruits and Vegetables: Principles and Potentials for Sub-Saharan Africa

Fayose

Huan

2016

International Journal of Food Science

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Heat pump technology has been used for heating, ventilation, and air-conditioning in domestic and industrial sectors in most developed countries of the world including South Africa. However, heat pump drying (HPD) of fruits and vegetables has been largely unexploited in South Africa and by extension to the sub-Saharan African region. Although studies on heat pump drying started in South Africa several years ago, not much progress has been recorded to date. Many potential users view heat pump drying technology as fragile, slow, and high capital intensive when compared with conventional dryer. This paper tried to divulge the principles and potentials of heat pump drying technology and the conditions for its optimum use. Also, various methods of quantifying performances during heat pump drying as well as the quality of the dried products are highlighted. Necessary factors for maximizing the capacity and efficiency of a heat pump dryer were identified. Finally, the erroneous view that heat pump drying is not feasible economically in sub-Saharan Africa was clarified.

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Section: Quantification Of Performances During Heat Pump Dryingmentioning

confidence: 99%

Heat Pump Drying of Fruits and Vegetables: Principles and Potentials for Sub-Saharan Africa

Fayose

Huan

2016

International Journal of Food Science

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“…Whole grain oat flour was purchased from Bob's Red Mill (Milwaukie, OR, U.S.A.) to be used as a low‐moisture food model. The oat flour had a moisture content of 8.73% wet basis (wb; Wilhelm et al., ) and an indigenous fat content of 5%. Microbiological testing was performed to determine the background microflora and the presence of Salmonella in the flour.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Enterococcus faecium NRRL B‐2354 as a Surrogate for Salmonella During Extrusion of Low‐Moisture Food

Verma

Wei

Lau

et al. 2018

Journal of Food Science

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Food Safety Modernization Act requires the food industry to validate processing interventions. This study validated extrusion processing and demonstrated that E. faecium NRRL B-2354 is an acceptable surrogate for extrusion of low-moisture products. The developed response surface model allows the industry to identify process conditions to achieve a desired lethality for their products based on composition.

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“…During the drying of food materials, moisture removal at the beginning of drying is by evaporation [1,18] and as drying progresses, diffusion takes over as the underlying mechanism. Since the surface of the material becomes slightly dry, moisture cannot move from within the material as fast as it can evaporate from the surface.…”

Section: Infusion Process and Second Stage Dryingmentioning

confidence: 99%

Optimization of Drying-Infusion-Drying Processes in Kilishi Production

Adeboye

Akanbi

Igene

2017

JALSI

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Aims:To apply Box-Behnken Response Surface Methodology in obtaining optimum conditions for first drying and infusion-second drying stages in Kilishi production. Study Design: Thin slices/strips of beef were subjected to drying under varying conditions. Moisture Loss and Yield was determined. Place and Duration of Study: UNIBEN Kilishi factory, Methodology: The independent variables for the first drying stage were meat thickness (3 mm -5 mm), drying temperature (40 -60°C) and drying time (3 -5 h) with moisture loss being the response. For the infusion-second stage drying, the independent variables were ingredient concentration (50 -70%), infusion time (20 -40 min), drying temperature (40 -60°C) and drying time (4 -6 h) while the response was apparent yield. Surface and Contour maps were generated. Results: The optimum conditions for first stage drying were 3 mm meat thickness, 60°C drying temperature and a drying time of 3 h, with an optimum moisture loss of 63.19%. For the infusion- Adeboye et al.; JALSI, 12(4): 1-16, 2017; Article no.JALSI.34497 2 second drying process, the optimum conditions were 66% ingredient concentration, 20 min infusion time, 60°C drying temperature and drying time of 4 h with optimum yield of 62%. The processing time was reduced from 72 hours to 7.5 h. Conclusion: These conditions obtained can be employed for large scale industrial processing. Original Research Article

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Drying and Dehydration

Cited by 20 publications

References 0 publications

Heat Pump Drying of Fruits and Vegetables: Principles and Potentials for Sub-Saharan Africa

Heat Pump Drying of Fruits and Vegetables: Principles and Potentials for Sub-Saharan Africa

Evaluation of Enterococcus faecium NRRL B‐2354 as a Surrogate for Salmonella During Extrusion of Low‐Moisture Food

Optimization of Drying-Infusion-Drying Processes in Kilishi Production

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