Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice

Chupawa, Prarin; Gaewsondee, Tiwanat; Duangkhamchan, Wasan

doi:10.3390/pr9101738

Cited by 7 publications

(4 citation statements)

References 47 publications

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“…Moreover, Figure 2 also showed that increasing drying temperatures speed up the sample to reach its moisture equilibrium. A similar result was presented by Chupawa et al [14] when dried red Jasmine rice using a fluidized-bed-dryer. Higher air temperature supplies more energy that can be used to evaporate water.…”

Section: Moisture Content Of Coarse Palm Sap Sugar During Drying Processsupporting

confidence: 85%

Drying Profile of Coarse Coconut Palm Sap Sugar Using Simple Air-Oven Dryer

Tiarasari¹,

Wulandari²,

Rahayoe³

et al. 2022

Advances in Biological Sciences Research

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The influence of different drying temperatures and drying loads on the drying characteristics of coarse coconut palm sap sugar were investigated in this study. The granulated coconut palm sap sugars were dried using an air-oven dryer at three temperature variations (60, 70, 80 o C) and three different drying loads of 5, 10, and 15 kg. The drying profile of the coarse coconut palm sap sugar was determined by monitoring moisture loss over the drying period. The result showed that the moisture removal rate increased with the drying temperature. However, increasing the drying load from 10 to 15 kg did not significantly affect the drying rate at all temperature variations, resulting in the highest drying efficiency achieved at the highest drying temperature of 15 kg. Furthermore, the predicted moisture content calculated using the obtained drying rate constant value showed a high correlation with the reference value denoted by the R 2 over 0.95 for all experimental conditions. The results have demonstrated that different drying approaches may affect the drying period of coconut palm sugar using a simple air-oven dryer.

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Section: Moisture Content Of Coarse Palm Sap Sugar During Drying Processsupporting

confidence: 85%

Drying Profile of Coarse Coconut Palm Sap Sugar Using Simple Air-Oven Dryer

Tiarasari¹,

Wulandari²,

Rahayoe³

et al. 2022

Advances in Biological Sciences Research

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“…

where MR LW denotes moisture ratio using the Lewis model, MR HP denotes moisture ratio using the Henderson–Pabis model, a denotes model constant, k denotes rate constant, and t is drying time in minutes. The rate constant (k) represents drying performance, with a high value representing a fast-drying rate [ 16 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Large-Scale Paddy Rice Drying Process Using Hot Air Combined with Radio Frequency Heating on Milling and Cooking Qualities of Milled Rice

Chitsuthipakorn

Thanapornpoonpong

2022

Foods

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The objectives of the study on a continuous flow hot air dryer combined with radio frequency heating at different temperatures (HA/RF) (38 °C, 42 °C, 46 °C, and 50 °C) in a large-scale process compared with conventional continuous flow hot air drying (HA) were (1) to investigate the drying characteristics, drying kinetics, and milling quality of the process and (2) to observe the cooking quality and compare the sensory differences of the cooked rice after treatment. The drying characteristics and moisture diffusivity showed that the higher the radio frequency (RF) heating temperature, the shorter the drying time. The specific energy consumption and energy cost decreased when the RF heating temperature increased. The optimal condition in terms of fissure percentage was HA/RF42. In addition, there were no significant differences in head rice yield and white rice color determination, amylose content, texture profiles, and pasting properties in all HA/RF treatments. In the triangle test, it was found that at least 6% of the population could perceive a difference between HA and HA/RF50. In conclusion, this study proposes the further development of the HA/RF drying process at low-temperature profiles and shows the great potential of RF technology for commercial drying in rice industry.

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“…Also, due to the poor heat transfer rate as the sublimation front goes from the exterior to the interior of the frozen ginger being dried, FD takes longer than OD and SFBD (Sivakumar et al, 2016). The study reported by Chupawa et al (2021), stated that the hydrodynamics of gas-solid phases are directly linked to the heat transfer phenomena, and turbulence can improve the flow homogeneity and mixing efficiency.…”

Section: Moisture Ratiomentioning

confidence: 99%

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

Subramaniam

Azman

Mudalip

et al. 2022

J Food Process Engineering

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This study presents the effect of different drying techniques (swirling fluidized bed drying [SFBD], oven drying [OD], and freeze drying [FD]) on the drying kinetics, antioxidant potential, and 6-gingerol concentration of Bentong ginger (BG). Seven mathematical models were applied to the experimental data to determine the best thinlayer drying models for drying applications Interaction between the drying methods and antioxidant properties has been evaluated using correlation coefficient (R). The Midilli-Kucuk model showed the best fit at explaining the thin layer drying behavior of the BG for OD and SFBD, whereas the Page model showed the best fit for FD. Correlation analysis revealed that the drying methods had a strong positive correlation with DPPH and a moderate negative correlation with 6-gingerol concentration and total phenolic content. The experimental results showed that SFBD reduces the total drying time compared to OD and FD, which translates to a low energy consumption, high drying rate, and moisture diffusivity. In addition, the dried BG sample from the SFBD exhibited a slightly higher DPPH inhibition and total phenolic yield as well as the best option to preserve the 6-gingerol compound in the Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (LC-QTOF/MS) analysis.Thus, the SFBD approach proved to be a feasible method for drying ginger. Practical applicationsGinger is considered to be highly perishable foods due to their high moisture content.The most common process for keeping shelf-stable ginger is dehydration. Drying preserves the quality of ginger by lowering the moisture level, which prevents microbial growth and chemical changes during dried storage. The use of fluidized bed (FBD) dryers for agricultural products processing has grown in popularity in recent years.The modified and hybrid FBD systems were observed to be efficient for drying food products in previous studies. The outcome of this research showed that SFBD techniques attain better nutritional quality of ginger through less energy consumption and processing time.

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Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice

Cited by 7 publications

References 47 publications

Drying Profile of Coarse Coconut Palm Sap Sugar Using Simple Air-Oven Dryer

Drying Profile of Coarse Coconut Palm Sap Sugar Using Simple Air-Oven Dryer

Effect of Large-Scale Paddy Rice Drying Process Using Hot Air Combined with Radio Frequency Heating on Milling and Cooking Qualities of Milled Rice

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

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