Drying of seeds through oscillating infrared heating

Rudobashta, S. P.; Zueva, G. A.

doi:10.1080/07373937.2015.1060997

Cited by 19 publications

(6 citation statements)

References 11 publications

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“…Infrared ray roasting (IRR) technology, which transfers the energy from the infrared ray generator to the material through radiation, has drawn much attention (Rudobashta & Zueva, 2015; Suri et al., 2019). The molecules absorb the infrared rays and convert the infrared rays into thermal energies (Y. Zhang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils

Wang

Zhang

et al. 2021

Journal of Food Science

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Effects of infrared ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110−170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63−748.78 mg/kg) and 4‐vinylsyringol (7.54−678.19 mg/kg), compared with TRR ones with tocophenols (652.63−689.28 mg/kg) and 4‐vinylsyringol (7.54−524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quantitatively more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more positive roasting effects on VROs than TRR. Practical Application Virgin rapeseed oil is a massively consumed flavor vegetable oil, but the traditional high‐temperature roller seed roasting process can cause serious quality problems. Our work applied a novel roasting technology, infrared ray roasting to rapeseed pretreatment. The results show that this new type of roasting technology is more efficient and stable and has important applications in the production of virgin rapeseed oil with better oxidative stability and flavor.

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Section: Introductionmentioning

confidence: 99%

Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils

Wang

Zhang

et al. 2021

Journal of Food Science

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“…The quality of seeds of cultivated plants intended for sowing is subject to laboratory testing according to the following indicators: color, gloss, smell (organoleptic indicators), the content of large impurities, purity, germination energy, germinating ability, viability, humidity, fungal and bacterial diseases and other indicators [5].…”

Section: Methodsmentioning

confidence: 99%

“…Electrical methods and means of dehydration are an environmentally sound approach to obtain functional seeds. Drying with heat supply is characterized by high productivity, nevertheless, the requirement to preserve seed quality indicators imposes significant restrictions not only on the maximum possible thermal load on the drying object, but also on the maximum possible speed of the process, since as a result of rapid drying, significant deformation of seed tissues is not excluded, for example, separation of the embryo from the central root of the seed [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the influence of key factors of the rapeseed drying process using electric radiant film heaters on germination ability and germination energy

Popov

Epishkov

Afonkina

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Drying of any crop is a complex technological process, accompanied by a change in the content of not only the amount of moisture in them, but also useful substances and properties. The improvement of the drying technology of small-seeded crops should be aimed at preserving the sowing qualities of seeds (germination ability and germination energy), therefore, the assessment of the quality of rape plant seeds after the drying process in a conveyor-cascade type drying unit is an important and integral part of the work, and the use of modern mathematical methods is an integral part of the processing and interpretation of the results of field experiments. The experiment and analysis of the results of the work were carried out according to the methodology of the state variety testing of agricultural crops. The results were processed using two-factor analisys.

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“…The level of development the theory of drying, the mathematical modeling methods, the availability of effective computational programs, the widespread distribution of personal computers allow to use successfully the mathematical methods for the kinetic calculations of dryers -analytical [2,3] and numerical ones. [4,5] Such methods of kinetic calculations of continuous dryers for disperse materials has been developed.…”

Section: Kinetic Calculation Of a Batch Fluidized Bed Dryer (Fbd)mentioning

confidence: 99%

Drying the corn in a farm heat pump dryer with fluidized bed

Rudobashta¹,

Zueva

Dmitriev

et al. 2018

Proceedings of 21th International Drying Symposium

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The possibility of using a heat pump as a part of on-farm drying plant is considered taking drying of corn grain as an example. The methodology for kinetic calculations of a drying plant with a batch fluidized bed for granular materials is developed. These calculations are based on the use of an analytical solution for the problem of mass conductivity and taking into account the time-related changes in drying agent parameters over the layer height. To determine the concentration dependence of the mass-conductivity coefficient, a zonal method has been used. Keywords: heat pump; dryer; kinetic calculation.

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Drying of seeds through oscillating infrared heating

Cited by 19 publications

References 11 publications

Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils

Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils

Assessment of the influence of key factors of the rapeseed drying process using electric radiant film heaters on germination ability and germination energy

Drying the corn in a farm heat pump dryer with fluidized bed

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