Effects of decompression condition and temperature on drying rate in a hybrid heat pump decompression type dryer used for seafood drying

Shamsuddeen, Mohamed Murshid; Cha, Dong-An; Kim, Seon-Chang; Kim, Jin‐Hyuk

doi:10.1080/07373937.2020.1756842

Cited by 11 publications

(5 citation statements)

References 28 publications

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“…Therefore, low‐temperature and high‐efficiency drying methods, such as hot‐air drying, hot‐pump drying, vacuum oven‐drying, far‐infrared radiation drying, microwave drying and freeze‐drying, have been used to shorten the processing time and improve product quality (Duan et al ., 2010, 2007; Moon et al ., 2014; Ridhowati et al ., 2018; Shamsuddeen et al ., 2021). Several drying treatments have been combined, including microwave vacuum drying (MVD) (He et al ., 2021), vacuum freeze‐drying (Bai & Luan, 2018) and hybrid heat pump vacuum drying (Shamsuddeen et al ., 2021). For instance, using high microwave power (200 or 250 W) in MVD accelerated the evaporation of water from the interior layer of the sea cucumber body wall to the exterior layer, which generated a porous microstructure that contributed to faster rehydration.…”

Section: Thermal Treatment Methods For Sea Cucumbersmentioning

confidence: 99%

“…The rehydration properties, thermal‐induced degradation and active compound loss of solar‐salted sea cucumbers is significantly affected by a series of complex treatments (Tamarit‐Pino et al ., 2020; He et al ., 2021). Therefore, low‐temperature and high‐efficiency drying methods, such as hot‐air drying, hot‐pump drying, vacuum oven‐drying, far‐infrared radiation drying, microwave drying and freeze‐drying, have been used to shorten the processing time and improve product quality (Duan et al ., 2010, 2007; Moon et al ., 2014; Ridhowati et al ., 2018; Shamsuddeen et al ., 2021). Several drying treatments have been combined, including microwave vacuum drying (MVD) (He et al ., 2021), vacuum freeze‐drying (Bai & Luan, 2018) and hybrid heat pump vacuum drying (Shamsuddeen et al ., 2021).…”

Section: Thermal Treatment Methods For Sea Cucumbersmentioning

confidence: 99%

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Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review

Xia

et al. 2022

Int J of Food Sci Tech

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Summary Sea cucumber is consumed as a traditional, luxury, medicinal and health‐benefit seafood product. Thermal treatment is a necessary step in sea cucumber processing. The quality of cooked sea cucumbers is affected by heating temperature, heating time, heating degree and heating pressure. Furthermore, the storage stability and shelf‐life of mature products are influenced by the processing methods. The loss of nutrients, changes in textural properties and apparent morphology of goods affect consumer preferences. Although some machining techniques, such as high‐pressure and high‐temperature treatments, have been applied to shorten the processing time, negative effects during storage cannot be ignored. In this review, the physical and chemical changes to sea cucumbers during different thermal treatments are compared and summarised, and future work is described. These future efforts are expected to provide suitable thermal treatment and promote innovation in sea cucumber processing technology.

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Section: Thermal Treatment Methods For Sea Cucumbersmentioning

confidence: 99%

Section: Thermal Treatment Methods For Sea Cucumbersmentioning

confidence: 99%

Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review

Xia

et al. 2022

Int J of Food Sci Tech

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“…The fluid transportation equations are based on the steady incompressible Reynolds-averaged Navier-Stokes (RANS) equations solved using an iterative approach in ANSYS CFX 19.1®software (ANSYS, Inc., Pennsylvania, PA, USA). These equations are very well documented in numerous literature [29][30][31]. The turbulence model, k-ω based shear stress transport (SST) is used to predict the turbulence occurring inside the pump.…”

Section: Numerical Modelmentioning

confidence: 99%

Effect of an Inducer-Type Guide Vane on Hydraulic Losses at the Inter-Stage Flow Passage of a Multistage Centrifugal Pump

Shamsuddeen

Kim

et al. 2021

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A multistage centrifugal pump was developed for high head and high flow rate applications. A double-suction impeller and a twin-volute were installed at the first stage followed by an impeller, diffuser and return vanes for the next four stages. An initial design feasibility study was conducted using three-dimensional computational fluid dynamics tools to study the performance and the hydraulic losses associated with the design. Substantial losses in head and efficiency were observed at the interface between the first stage volute and the second stage impeller. An inducer-type guide vane (ITGV) was installed at this location to mitigate the losses by reducing the circumferential velocity of the fluid exiting the volute. The ITGV regulated the pre-swirl of the fluid entering the second stage impeller. The pump with and without ITGV is compared at the design flow rate. The pump with ITGV increased the stage head by 63.28% and stage efficiency by 47.17% at the second stage. As a result, the overall performance of the pump increased by 5.78% and 3.94% in head and efficiency, respectively, at the design point. The ITGV has a significant impact on decreasing losses at both design and off-design conditions. An in-depth flow dynamic analysis at the inducer-impeller interface is also presented.

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“…Compared to other meat products, investigations on seafood are less common. Some examples of studies on drying seafood include Shamsuddeen, Cha, Kim, & Kim (2021), who studied hybrid heat pump vacuum drying of oysters, Nguyen, Ngo, & Le, (2019) who investigated convective hot air drying of shrimps, and Kouhila et al (2020) who studied the effects of convective and solar drying of Mediterranean mussels. examined infrared drying of blue mussel and drying kinetics, Kipcak (2017) studied microwave drying of blue mussels, Duan, Jiang, Wang, Yu, & Wang, (2011) studied hot air-microwave drying of tilapia fish fillets.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat

Özyalçın¹,

Kıpçak²

2023

ase

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This study investigates the impacts of vacuum and ultrasonic pre-treatment on drying kinetics, mathematical modeling, and color changes of Cancer pagurus (brown crab). The Midilli & Kucuk model provided the best match for all the drying techniques examined. Using a variety of drying techniques such as oven drying (OD), vacuum oven drying (VOD), ultrasonic pre-treated oven drying (US-OD), and ultrasonic pre-treated vacuum oven drying (US-VOD), effective moisture diffusivities (D eff ) and activation energies (E a ) were calculated. According to the findings of the study, vacuum and ultrasonic pretreatment shortened drying times, which is crucial for improving drying effectiveness and lowering costs. On the other hand, the OD method had the lowest D eff values (0.397-0.673 × 10 -10 m 2 /s), indicating that it was the least efficient method for removing moisture. The study also found that the highest E a value was observed in the US-VOD method (44.60 kJ/mol) and the lowest in the OD method (25.69 kJ/mol). Interestingly, the US-VOD method also had the lowest ΔE values (17.09 -20.33), indicating that both US pre-treatment and vacuum application were successful in preserving the color of the brown crab.

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Effects of decompression condition and temperature on drying rate in a hybrid heat pump decompression type dryer used for seafood drying

Cited by 11 publications

References 28 publications

Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review

Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review

Effect of an Inducer-Type Guide Vane on Hydraulic Losses at the Inter-Stage Flow Passage of a Multistage Centrifugal Pump

Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat

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