Drying of Bioproducts: Quality and Energy Aspects

Lima, Antônio Gilson Barbosa de; Silva, J. V. da; Pereira, Enio Bueno; Santos, Ivonete B.; Lima, Wanderson Magno Paiva Barbosa de

doi:10.1007/978-3-319-19767-8_1

Cited by 20 publications

(19 citation statements)

References 26 publications

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Section: Heat Pump Dryingmentioning

confidence: 99%

“…Living cells and biological active molecules are generally sensitive to temperature [124]. Drying often comes in as final steps before commercialisation of such biotechnological products and it is important not to lose biological activity [124]. Conventional water removal methods, like evaporation, spray drying and freeze drying operates at temperatures either above 50°C or below -20°C [40].…”

Section: Heat Pump Dryingmentioning

confidence: 99%

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Microorganism preservation by convective air-drying—A review

2017

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Newcastle University ePrints -eprint.ncl.ac.uk Tan DT, Poh PE, Chin SK. Microorganism preservation by convective air-drying-A review. AbstractAt present, microorganisms are mainly preserved by freeze drying. There is, however, lack of studies conducted on various cheaper yet promising convective air drying alternatives. Convective air drying has been proven to produce dried culture with comparable cell survival and final moisture content to that of freeze drying. This paper aims to draw an understanding to application and suitability of convective air drying which indludes spray-, oven, heat pump, fluidised bed, conveyor, and rotary drying to preserve microorganisms. The paper concludes that drying near ambient temperature and the addition of dehydration protectants are important to obtain satisfactory drying quality. ambient temperature and mild processing conditions [28]. Such condition is hypothesised to be favourable towards high cell survival of microorganisms [29].Majority of studies and reviews, however, largely revolve around freeze-drying and cryogenic preservation which are both costly [8,15,30,31]. Although convective air drying has been used to preserve many foodstuffs, research on its applicability for bacteria preservation is still limited [32][33][34][35][36]. This paper is aimed to critically review work on preservation of microbes; looking into the factors that will affect the cell viability in convective air drying and to suggest future directions on the use of convective air drying for microbial preservation. Methods for microorganism preservationWhile there are many means to preserve a desired culture of microorganisms, some methods might be more suitable than the other depending on the purpose of preservation. Based on applicability of the techniques, preservation methods can be distinguished into those that are limited to just laboratory scale and those that can be applied in industry, as some pilot techniques could be simple and reliable but are not scalable [15]. The key difference between laboratory and industrial scale is the amount of culture that needs to be salvaged [26]. For laboratory purposes, low cell survival is sufficient whereas large quantity (and therefore high cell survival) is required for industrial usage [15]. Typical laboratory preservation techniques include smearing and storing on agar or gelatine, cell immersion in paraffin oil, and the adsorption-desiccation of bacteria culture on filter-paper or on pre-dried plugs of starch or silica gel [15,37,38].High number of successfully preserved viable cells is particularly important to ensure possible direct inoculation to the process fluid where the bacterial culture is to be utilised [11]. The laboratory preservation methods mentioned above are unsuitable due to the complexity of the process, requirement of additives, and low recovery rate [15]. Preservation methods which are recognised to be practical for industrial use are subcultivation, freezing, and drying [39,40].

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Section: Heat Pump Dryingmentioning

confidence: 99%

Section: Heat Pump Dryingmentioning

confidence: 99%

Microorganism preservation by convective air-drying—A review

2017

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“…Moreover, drying usually requires long process cycle times and may negatively affect physicochemical and sensorial characteristics of the final product (Raponi et al, 2017;Ratti, 2001). In order to alleviate drying drawbacks, several studies were carried out over the years with the aim of increasing the process efficiency through development and optimization of (i) heat recovery systems (Barbosa de Lima et al, 2015;Kemp, 2005), (ii) pre-processing methods of raw material to be dried (Lukinac, 2013) and (iii) real-time monitoring and control systems of process parameters affecting quality of the end-product (Sturm et al 2014;Winiczenko et al, 2018). Among emerging drying techniques, smart drying is one of the recent and most promising one (Moscetti et al, 2018a).…”

Section: Introductionmentioning

confidence: 99%

Feasibility of computer vision as Process Analytical Technology tool for the drying of organic apple slices

Moscetti¹,

Raponi²,

Cecchini³

et al. 2021

Acta Hortic.

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Usage of computer vision (CV) as Process AnalyticalTechnology tool in drying of apple slices was tested. Samples were subjected to various anti-browning treatments at sub-and atmospheric pressures, and dried at 60°C up to a moisture content (dry basis) of 0.18 g/g. CV-based prediction models of changes in moisture content (wet basis) were developed and promising results were obtained (R 2 P > 0.99, RMSEP = 0.01÷0.06 and BIASP < 0.06 in absolute value), regardless of the anti-browning treatment.

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“…Generally speaking, drying is а very energy-intensive process and big efforts to decrease energy consumption of such processes were made throughout the decades [7]. Convective drying principle (usually by using hot air as the drying agent) is one the most widely used even nowadays, when sophisticated and more efficient drying techniques are being implemented in large scale, such as microwave, infrared, vacuum and solar.…”

Section: Introductionmentioning

confidence: 99%

Modeling of intermittent convective drying of walnuts in single layer and its influence on deep bed drying simulation

Doder

Đaković

2019

Therm sci

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Original scientific paper https://doi.org/10.2298/TSCI190120272D This research concerns the convective intermittent drying of in-shell walnuts, as well as the comparison between intermittent and continuous regimes. The collected data from the continuous drying experiment served as the basis for the modeling of intermittent drying, where the kinetic semi-theoretical model was implemented. Mathematical model for the intermittent drying precedes the computer simulation and experimental procedure for a single layer. As the validity of the proposed model is confirmed, deep fixed bed drying simulation was included as well. Intermittent drying regimes with shorter tempering periods gave better results compared to the longer ones. Deep bed simulations showed that a fixed bed of walnuts should not be bigger than 15-20 cm.

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Drying of Bioproducts: Quality and Energy Aspects

Cited by 20 publications

References 26 publications

Microorganism preservation by convective air-drying—A review

Microorganism preservation by convective air-drying—A review

Feasibility of computer vision as Process Analytical Technology tool for the drying of organic apple slices

Modeling of intermittent convective drying of walnuts in single layer and its influence on deep bed drying simulation

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